Name:__________________ Score:______________

Grade and Section:________________ Date:______________

Food Processing by Salting, Curing and Smoking (G7)
Week 1 and 2

Learning Task 1:
Identify what is being asked in each statement. Choose the letter of the best answer. Write the
chosen letter on a separate sheet of paper.
Freezer and Refrigerator Refractometer Dinarayan

Can Sealer Descaler or Scaler

1. Is used to remove scales of fish

2. Is used to measure sugar concentration of sap and syrup for food
3. Defined as a smoking tray.
4. Used in maintaining freshness of raw materials in a low or ambient temperature.
5. A machine that seals the can lid to the can body.

Learning Task 2:
Group the following equipment, tools, materials and utensils used for salting, curing and smoking.
Write your answer in a separate sheet of paper.
Knives mouth mask food thermometer weighing scales Hair net
wooden shovel oil drum Baklad bistay scissors

Measuring tools Cutting Salting equipment Smoking EPP

Equipment equipment

Learning Task 3:
For your next activity, arrange the following procedures by writing letter A as First Step B as second
step and so on. Write your answers in a separate sheet of paper.
A. Cleaning the equipment
1. Allow to air dry.
2. Rinse with clean water.
3. Remove from the solution.
4. Disinfect by soaking in a sanitizer solution.
5. Wash all the equipment with soap.
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B. Sanitizing equipment
1. Allow air to dry.
2. Measure a certain amount of chlorine and water.
3. Mix and dip the equipment in the mixture.
4. Pack and store in clean and dry cabinet.
5. Prepare all the equipment that is needed to sanitize.
6. Remove from the solution.

Now that you already know the different equipment, tools, materials and utensils used for salting,
curing and smoking, it is time to apply what you have learned.

Learning Task 4:
Complete the web below by enumerating at least TWO (2) different equipment, tools, materials and
utensils used for salting, curing and smoking.

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Learning Task 4:
Identify the following. Write your answers in a separate sheet of paper.

1. It is a device used to measure the strength of brine solution.

2. It is a device used to measure the sugar content of sap and syrup.
3. It means to set or determine the accuracy of the measuring device.
4. It is use for picking or handling food.
5. It is used in measuring the volume of liquid.
6. It is a device used to measure liquid ingredient in small quantity.
7. It is the type of water used in calibrating the refractometer.
8. It is a device used to measure the temperature of fish/food
9. It is a device used to measure the weight of fish/food.
10. It is used to reduce the chance of stray hairs while preparing food.

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Name:______________________ Score:___________
Grade @ Section:__________________ Date:____________
Food procesing by salting, curing and smoking
Week 3 - 8

DIRECTIONS:
Search for the following words described below. Write your answers in a sheet of paper.
1. Grading the interior of the eggs is performed by a method called _____________.
2. The air cell is the empty space between the shell and the white usually found at the bigger end of the
egg is called______________________________.
3. The white of the egg is called __________________.
4. This referred as white meat that comes under poultry category.
5. The meat that came from an adult sheep is called___________________.

Learning Task 1:
Read carefully the sentences. Then identify the word being describe in each sentence. Write your
answer in your answer sheet.
1. It is the amount of solute present in a given quantity of solvent.
2. It is the total amount spent for goods or services including money and time and labor.
3. It is the cost of raw ingredients.
4. It refers to the combined costs of raw material and labor incurred in producing goods.
5. It is a material that allows molecules of one kind to pass through it but prevents the passage of other
kinds of molecules.
6. It refers to the homogenous mixture of substances with variable composition.
7. It is a solution which has a uniform composition and property.
8. Is the normal range in the percentage of food cost.
9. It is a solution of salt and water wherein fish is soaked and cooked before finally smoking it.
10. It is the process of a solute dissolving in another solute.

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Learning Task 3:
For your next activity, list down in a separate sheet of paper your own understanding in making the
following.:
A. How Make Itlog na Maalat (10 pts)
B. Basic Dry-Curing Recipe (10 pts)

Learning Task 4:
Using a Venn diagram, write the similarities and differences between the different types of salts.
1. Table Salt and Sea Salt
2. Black Hawaiian Salt and Red Hawaiian Salt
3. Smoked Salt and Pickling Salt

Learning Task 5:
Read carefully the sentences. Then identify the word being describe in each sentence. Write your
answer in a sheet of paper.
1. It is the amount of solute present in a given quantity of solvent.
2. It is the total amount spent for goods or services including money and time and labor.
3. It is the cost of raw ingredients.
4. It refers to the combined costs of raw material and labor incurred in producing goods.
5. It is a material that allows molecules of one kind to pass through it but prevents the passage of other
kinds of molecules.
6. It refers to the homogenous mixture of substances with variable composition.
7. It is a solution which has a uniform composition and property.
8. Is the normal range in the percentage of food cost.
9. It is a solution of salt and water wherein fish is soaked and cooked before finally smoking it.
10. It is the process of a solute dissolving in another solute.

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