Good morning, Grade 7

Learners!
This is Florentina M. Martinez,
your teacher in TVE saying, in
TVE, we have Knowledge,
Skills and Progress.
Good day, Learners!
Its a wonderful day
again for us to learn
a new lesson.
Before we begin with
our lesson, let us
acknowledge first the
presence of our Lord
through a short
• Our topic for today
is very important to
start a day right.
• Are you all excited!
I want you to setback, relax
and enjoy as I'm going to
discuss to you our lesson
for the Third Quarter in TVE
7, wherein, you will not just
learn, but have fun at the
Because as Alfred
Rercier said:
“What we learn with
pleasure we never
Now, I would like to give
you a heads up of what
you are expected to learn
from this lesson,
specifically it seeks to
achieve the following
•Identify the different methods
in Food Processing.
• Appreciate the importance of
Food processing.
• Perform atleast one method
of Food Preservation using the
•Before we start, let’s have a
simple energizer in the
form of a game, about the
topic that we are going to
discuss today.
•The game is called Tell Me
 • This game is very easy.
•You are just going to tell the
name of the food using the
given emoji.
• I will give you 5 items and you
are given 10 seconds to answer
each item.
 •What is your answer!
• Very good! the answer is Red Egg
•What do you think is the answer?
• Correct! the answer is Banana
Wine
• Excellent! The correct answer is
Smoke Fish
 •What is the answer?
• Awesome! the correct
answer is Pineapple Jam
•What is the correct
answer?
• Great! the correct answer
•Congratulations learners!
All your answer are
correct!
•Class, what did you notice
about the names of the
food that are given?
•What kind of foods are
mentioned in our activity?
•Very good! This are
examples of foods that
had undergone food
processing.
 Today, we are
going to learn the
Different Methods
in Food
Before we proceed to
the different methods
of food processing, let
us first discuss its
definition.
What is FOOD
PROCESSING?
- FOOD PROCESSING is the
process of
transformation of raw
ingredients into food, or
- It is also the process of
treating and handling food
to stop or slow down food
spoilage, loss of quality,
edibility, or nutritional
value, and thus allow for
• Class, do you know that there are two
methods in food processing namely:
- Traditional methods
- Modern or mechanical methods
• But for today we are only going to
discuss about the Traditional
Methods.
What are you waiting for, let’s start!
 DRYING – Is the process of
dehydrating foods until there is
not enough moisture to support
microbial activity.
• There are two types of Drying
Method:
-Natural or Sun Drying
•Natural / sun drying – refers to
natural dehydration of foods
through exposure to sunlight
until the moisture content of
fish is lowered to a point
unfavorable for microbial
growth.
•Mechanical dehydration – the
use of mechanical devices to
provide artificial heat for the
purpose of lowering the
moisture content of the food to
inactivate microorganisms
and other spoilage agents.
•SALTING – Is an old – age way of
preserving food. the salt draws out
moisture and prevents
microorganisms from growing.
•There are 4 methods in salting:
 Kench salting.
 Dry salting.
 Dry salting to make brine
•Kench salting. this is locally called
as binuro. The fish is heavily salted
with the ratio of 1:7 (1 part fish to 7
parts salt). Before they are salted,
they are soaked in 10% brine solution
to leach the blood and then half dried
for 2 hours. They are packed in
newspapers and in wooden boxes for
•Dry salting. In this method, the
fishery product is dried first
before salting it. Fresh small
shrimps are dried first before
salting them.
•Brine salting. this method is
locally known by the cebuanos as
“guinamos”. The brine salted fish
are stored for one month or two
and usually eaten with kalamansi
juice or vinegar. The brine of this
salted product is called “una”,
which is used as seasoning for
•Dry salting to make brine. this
method is locally known as
“tinabal” by the cebuanos. The
species of fish commonly dry
salted to make brine are short
bodied mackerel, striped
mackerel, yellow – striped crevale
and yaito tuna or alloy.
•SMOKING – Is the process of
flavoring, cooking, or preserving
food by exposing it to the smoke
from burning or smoldering plant
materials, most often wood.
•TWO METHODS OF SMOKING:
•Natural method
•Natural method – the meat is
exposed to wood smoke which
causes the disposition of
pyroligneous acid on the meat
surface that acts as
preservative and flavoring
agent.
•Artificial method –
smoke flavor is
incorporated in the
pumping pickle for ham
and bacon at the rate of 1
PICKLING – The method
of processing food in
brine (salt) or in
vinegar with or without
bacterial fermentation.
 •CURING – This is addition of salt,
sugar, and nitrite or nitrate to meats
for purpose of preservation, flavor
enhancement, or color development.
•CURING METHODS:
•Dry cure
•Immersion/pickle curing
•Dry cure – ingredients are
introduced in dry form.
•Immersion/pickle curing
– ingredients are
dissolved in water; meat is
soaked in the curing
•Injection curing –
ingredients dissolved in
water are introduced to
meat through artery
pumping or injection in
 •FERMENTATION – Is the process
brought about by the addition of
yeast where the sugar and
carbohydrates are converted to
alcohol and carbon dioxide.
•Types of Fermentation:
•Alcoholic fermentation
•Alcoholic fermentation -
the decomposition of
simple sugars into
alcohol and carbon
dioxide by means of
•Lactic acid fermentation - lactic
acid fermentation is used
widely in the preservation of
“buro,” dill pickles, and similar
products. burong mangga is an
example of a food which has
undergone lactic acid
• Class, do you have an
idea why learning and
practicing food
processing and food
preservation
 •Here are some of the
Importance of Food
Preservation:
•Food preservation
assures the consumer a
supply of foods that are
•It prevents the
waste of perishable
foods that are in
season.
•Preserved foods may be
sold to augment family
income.
•Farmers will be encouraged
to plant and raise more
crops thus stimulate
•From the nutrition view point,
food preservation is essential in
improving the general health of
the family, by applying it with a
varied and balanced diet.
•On the economic stand point,
preserving food for future use
•Before moving to your performance
task, let us see how much you have
learned in our lesson by LOOPING the
different methods of food
processing either in ascending,
descending, diagonally, vertically
and horizontally alignment.
• You will be given 5 minutes to
 • Now that you have
already learn the
different methods in food
processing. I'm sure you
are all ready for your
Performance Task.
 • For your Performance
Task, you are going to film
yourself while you are
performing one method in
food processing that you
have chosen.
 • Note: if there’s no
available gadget that can
record a video, you can
send your pictures
capturing the procedures
of the activity.
• Also note that you are going
to choose only a method that
uses resources that is
available at your home.
• And then send the video or
pictures to your TVE teacher
 • Assessment of your
Performance Task will be based
on the following criteria:
 Accuracy 15%
 Work Habits 15%
 Workmanship 40%