9

Food Processing
Quarter 1 – Module 2:
Preparing the Raw Materials
(Process Food by Salting, Curing
and Smoking)
Subject Area – Grade Level
Self-Learning Module (SLM)
Quarter 1 – Module 2: Prepare the raw Materials
(Process Food by Salting, Curing and Smoking)
First Edition, 2020

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do not represent nor claim ownership over them.

Development Team of the Module

Writers: Zenia E. Dalagan, Kristel Joy M. Abila
Editors: Zenia E. Dalagan
Reviewers: Amalia C. Caballes
Illustrator: Jay A. Alora
Layout Artist: Wilma M. Abendan
Cover Art Designer: Reggie D. Galindez
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Romelito G. Flores CESO V- Schools Division Superintendent
Mario M. Bermudez CESO VI - Asst. Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Name of REPS – Gilda A. Orendain
Name of CID Chief: Juliet F. Lastimosa
Name of Division EPS In Charge of LRMS: Sally A. Palomo
Name of Division ADM Coordinator: Gregorio O. Ruales
Name of EPS – Amalia C. Caballes

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Region
Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax: (083) 2288825/ (083) 2281893
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 9
Food Processing
(Process Food by Salting,
Curing and Smoking)

Quarter 1 – Module 2:
Prepare the Raw Materials
Introductory Message
For the facilitator:

Welcome to the Food Processing for Grade 9 course.

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

ii
For the learner:

Welcome to the Food Processing for Grade 9 Course!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

iii
 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know
Hi! How was your meal today? Do you believe that the quality of your food depends
upon the quality of your raw materials? And the more the produced product or foods
are properly prepared and checked, the less it will be rejected and wasted. All
products undergo some sorting and grading before processing. Certain specifications
and proper technique must be followed. It will start from the moment you handle it
in preparation. Join me in learning this lesson as we go along the different skills and
techniques in preparing the raw materials. TLE_AFFP9- 12IS-IId-h-2

 After reading or going through this module, you are expected to:
 Sort and grade raw materials are in accordance with
specifications.
 Prepare eggs for salting in accordance with approved
standard procedures
 Prepare poultry for curing in accordance with approved
specifications.
 What I Know

You have successfully completed the first lesson of this module! Learning
the tools, materials and equipment used in salting, curing and smoking is very
necessary and it does not end there because after you have mastered the previous
lesson learned skill, you need to learn also the proper handling of raw materials from
sorting/grading up to its preparation for a specific process. This may sound basic
but the proper use of these tools, materials and equipment and the preparation of
these raw materials contribute to the quality of your processed food. To begin the
next lesson, read the article below and be ready for the next activities provided for
you. Happy learning!

THIS WHAT I'VE GOT!

A. IDENTIFYING TRUE OR FALSE

Directions: Identify whether the given characteristics of raw materials in sorting and
grading is true or false. Write TRUE if the statement is true and FALSE if it is not.
Write your answers on the spaces before each number.

FISH
________1. The skin has a dull color.
________2. Scales loose easily.
________3. Gills are bright red and not covered with clean slime

BEEF
________4. The flesh is bright red.
________5. It is compact and does not separate when you touch it.
________6. The texture is fine and firm.

POUTRY
________7. The skin is free from tears, cuts, blemishes, broken bone.
________8. All pinfeathers should have been removed.
________9. The breast is slim.

EGG
________10. It does have undesirable odor.
B. MULTIPLE CHOICE

Directions. Read each statement carefully. Choose the correct answer and write
this on the spaces before each number.

_____11. What is the method of preserving fish that lowers its moisture content?
a. curing
b. salting
c. smoking
d. freezing

_____12. What is the best quality of preserving poultry for salting, curing and
smoking?
a. with bright red skin
b. with plenty of pin feathers
c. with bruises and discoloration
d. with plump breast, smooth skin

_____13. Which among the raw materials below has the following characteristics?
 The flesh is pink.
 It is compact and does not separate when touching it.
 The texture is fine and firm
a. beef
b. fish
c. pork
d. chicken

_____14. Before curing all kinds of meat, what should be done first?
a. It should be trimmed and washed
b. It should be chilled to 1-4 degrees Celsius.
c. It’s meat should be sliced into convenient sizes.
d. It should be hanged under the sun for three hours

_____15.When you dissolve salt and other ingredients, what solution is made?
a. brine solution
b. curing solution
c. osmosis treatment
d. sugar concentrate
 Lesson
Preparing the Raw Materials
2

What’s In

The preparation of the tools, materials, and equipment for salting, curing, and
smoking is a skill that you have to learn. This means that you have the knowledge
on the selection of the suggested tools, materials and equipment needed or
appropriate for a particular food process including its specifications and standards.
This is a basic skill that will help you produce good quality food products. Let us go
back again with this lesson by answering the activities below and let us see if can
still remember the previous lesson and be ready for the next lesson.

WE CARE ABOUT THE PAST!

Directions: Study the following questions. Choose the correct answer from the
given choices and write the letter of your answer on the spaces provided before
each number.

_____1. What kind of measuring cup is available in 1, ½, 1/3, and ¼ cup sizes
which made of stainless, aluminium, or plastic?
a. colander
b. set of mixing bowl
c. dry measuring cup
d. liquid measuring cup

_____2. It is used to close plastic used in wrapping finished products?

a. capseal
b. can sealer
c. polysealer
d. plastic protect cap sealer
_____3. What is the first thing to do in cleaning a gas range?
a. Clean the holes with hairpin or wire.
b. Rinse with clear, hot water and dry the rack.
c. Return the burners and racks to the range as soon as they are
dry.
d. Remove the burners and racks and scrub with warm soapy water
and scouring pad.

_____4. Which of the following knives is used for chopping or cutting bones?
a. cleaver
b. utility knife
c. bread knife
d. French or chef's knife

_____5. Which among the choices is the function of a food mill?

a. puree and strain food
b. strain stocks and sauces
c. cut fruits and vegetables
d. measure large quantities of ingredients

B. HERE'S MY GROUP
Directions: Group the tools and equipment inside the box according to the kind of
preservation given below. Write your answers on the spaces provided below the box.

Sauce pan Brush 250ml. graduated cylinder

Wide mouth jar Thermometer Pressure cooker

Measuring cups Timer Refrigerator dish

Glass jar with cover Trays Sharp butcher's knife

SALTING CURING

6. _____________________ 11. ____________________

7. _____________________ 12. ____________________

8. _____________________ 13. ____________________

9. _____________________ 14. ____________________

10. _____________________ 10. ____________________

 What’s New

Were you answered most of the questions above? If yes, congratulations! That
means you have understood the previous lesson well which is a basic but an
indispensable part in doing preservation processes. Remember the knowledge and
skills acquired and connect them to this lesson for you to do the activities needed to
comply this module.

ACTIVITY 1: MARKET DAY

Directions: Read the article below and do what is asked.

Your family owns a small store of processed products in your community. One
day, you are tasked by your mother to go to Gensan’s Public Market to purchase the
things/raw materials needed for that day's production of your business. The
following are the raw materials you need to purchase. Using the table below, list all
the qualities you need to consider in choosing the following raw materials.

Fish Meat Poultry

Beef Pork Chicken Egg

Suppose you are done with the activity above which includes the marketing,
sorting, and grading of raw materials. You are tasked again to do the egg salting
process. Let us try this activity below and see if you can do the task successfully.
Activity 2: LET'S DO EGG SALTING
Directions: Show the process of egg salting preservation by arranging its steps.
Write the steps in the spaces provided below.

Check if eggs Set aside the

are not broken mixture to cool
and do not have completely.
foul odor.

Place washed and Get the eggs from

dried eggs in a the solution after
container and pour the required days
in the solution until of salting process.
eggs are totally
covered. Leave it for
12-14 days. Fill the pan with
water and salt.
Bring water to boil
until salt is totally
dissolved.

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Activity 3: LET'S THINK ABOUT THIS!
Directions: From the activity above, answer the following questions.
Guide Questions:
1. How did your marketing go? Did you enjoy it? Why?
___________________________________________________________________________
___________________________________________________________________________
_________________________________________________________

2. What did you consider in selecting and grading the raw materials? Is proper
sorting and grading important in food processing? Why?
___________________________________________________________________________
___________________________________________________________________________
_________________________________________________________

3. After the activity 1 above, you were tasked to do egg salting. How did you
identify the freshness of the eggs?
___________________________________________________________________________
___________________________________________________________________________
_________________________________________________________

4. How did you come up with your answer in activity 2? Explain your answer.
___________________________________________________________________________
___________________________________________________________________________
_________________________________________________________

5. What are other preservation process that are mainly used at home? How do
you prepare the raw materials before the preservation process?
___________________________________________________________________________
___________________________________________________________________________
_________________________________________________________
Activity 4: SHOW ME WHAT YOU'VE GOT!

Directions: Look at the livestock below. Think of how you can preserve this at
home. Provide the ingredients and fill in the flow chart with the procedure on
how to prepare this raw chicken before preservation.

Ingredients:

_______________________ _______________________
_______________________ _______________________
_______________________ _______________________
_______________________ _______________________

Picture of a chicken
 What Is It
Nice try! This time, let's learn more about the preparation of raw materials
from sorting and grading. Read and understand the concepts presented here.

THOUGHTS TO PONDER

Let's try to study the following concepts for us to be guided by the proper
procedure on the preparation of the raw materials before going into these
preservation processes.

Methods of Key Points

Preservation
The use of salt to draw out water from the food to
Salting prevent food from spoiling.
Curing A process of preserving meat, fish, and vegetables by
adding salt to draw out moisture from the food through
the process of osmosis.
Smoking A method of preserving food by exposing the meat and
other food to smoke.

Have you decided what method of preservation to choose? Think of these

points first:

1. Proper sorting and grading of raw materials

Remember Me!
Sorting- a categorization as to color, size, texture
Grading- a method of selecting as to the quality of the product.
 The qualities and classification of the following raw materials should be
considered in sorting and grading for salting and curing methods of
preservations:

FISH

1. Fish must be segregated in uniform size

2. The skin is shiny, bright and free from blemishes and defects.
3. The skin of fresh fish has a bright color, firm and elastic.
4. Scales are intact and adhere strongly to the veins.
5. Gills are in bright red and covered with clear slime.
6. Eyes are clear, not sunken.
7. It has a stiff and rigid body with intact belly, not ruptured.
8. It sinks in the water if it is not the gassy type fish.

MEAT

A. Beef

1. The flesh holds firmly even when we touch it it.

2. Its flesh is red and clean and evenly layered with fat.
3. The meat fat for carabeef is white and yellowish and creamy for
cows
4. It has fine and firm texture
5. The young meat is pinkish and grayish and coarse if its old.
6. It has no foul or putrid odor.

B. Pork

1. Its flesh is pink and holds firmly even when you touch it.
2. The flesh is layered with soft, oily and fine white fat.
3. It has fine and firm texture.
4. There is no foul odor.

POULTRY

A. Poultry

1. The breast is fleshy and bone breast is flexible and not cracked.
2. It has smooth and free from damage skin like tears, cuts,
blemishes, broken bones and fresh burn.
3. The feet are soft.
4. Pinfeathers must be removed.
5. Its meat has distinct dark and white meat. Remember that an
active poutry has more fat and dark meat. White meat has less fat.
 B. Eggs

1. Fress eggs have rough and white shells.

2. Shells are not broken
3. They don't have foul odor.

2. Preparation of raw materials for salting and curing poultry products

Remember Me!

All types of meat are chilled to 1 degree Celsius to 4 degrees

Celsius before curing.

All raw materials must be fresh. Spoiled raw materials must

be separated from fresh ones and/or even be disposed.

Below are the points to consider in preparing for the poultry raw materials for
salting eggs and curing chicken. Check these out!

SALTED EGGS
1.Prepare the tools, materials and ingredients needed for the procedure.
2.Be sure that eggs are well sorted and graded to surely have the fresh
and good ones. Eggs that are not broken and free from foul odor.
3. Follow the procedure below:
a. Pour water in a pot and add in salt. Bring this to boil, stirring
constantly until salt is totatlly dissolved.
b. Set aside and let it cool completely.
c. Place 10 washed and dried eggs in a container and pour in the
cooled salt solution until eggs are totally covered.
d. Leave it for 12-14 days, but for native eggs 12 days are enough.
e. Get the eggs from the salt solution after the required days of
salting process.

CHICKEN HAM
1. Prepare the tools, materials and ingredients needed for the procedure.
2. Let the chicken fast for 12 hours and properly bleed.
3. Dress the chicken.
a. Cut its throat veins and hang it by feet.
b. Scald the chicken with hot water to remove the feathers all over
its body easily.
c. Remove entrails or organs by making a small cut between the
thighs to enter the cavity. Rinse the inside cavity thoroughly.
d. Cut off the wings at the base of the wing joints.
e. Cut the neck and tail area off and discard any excess fat.
f. Wash it and pat it dry.
 What’s More
After learning about sorting, grading and preparing of raw materials
for salting and curing, let us see if you can do this activity

Activity 5: LET'S DO THIS!

Direction: Group the qualities/points to consider for salting, curing, and smoking
that will correspond to the given raw materials by listing them inside the circle. You
may list the qualities/points more than once.

POULTRY
BEEF
1.
________________ 1.
2. ________________
________________ 2.
3. ________________ PORK
________________ 3.
EGG 1.
________________
________________
1.
2.
________________
________________
2. FISH 3.
________________
________________
3. 1.
________________ ________________
2.
________________
3.
Choices: ________________
a. It has rough and white shells.
b. The eyes are clear and not sunken.
c. It sinks in the water.
d. The skin is shiny, bright and free from blemishes.
e. The flesh holds firmly even when you touch it.
f. The flesh is red and clear.
g. It has fine and firm texture.
h. There is no foul odor.
i. Shells are not broken.
j. The feet are soft.
k. The breast is fleshly.
 Activity 6: TELL ME

Directions: Name at least two processed products available in your barangay

which made from the following raw materials.

Chicken Pork Beef Egg Beef

__________ __________ __________ __________ __________

__________ __________ __________ __________ __________

Activity 7: LET’S WRITE OUR THOUGHTS!

Directions: From the activity above, What raw materials you are very familiar in your
market? What processed products can you make out of it?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
_______________________________________________________________________
 What I Have Learned

Not yet over, more activities to accomplish! Let us see how far you have learned
from the lesson.

Activity 8: FILL IN THE BLANKS

Directions: Fill in each blank with word/words to complete its thought. Write your
answers on the spaces before each number. Choose the answers from the word pool.

a. beef f. sorting and grading

b. qualities g. fresh eggs

c. meat h. salting

d. disposed i. cracked
e. brine j. bright

__________1. All _____ should be chilled to 1 degree Celsius to 4

degrees Celsius before curing.
__________2. Infested or spoiled raw materials should be separated
or _____.
__________3. Salted egg is the process of soaking eggs in
_____ for 12-14 days.
__________4. Classification of the qualities of raw materials is one
way of _____ and _____ before preservation.
__________5. _______ have rough and white shells.
__________6. Raw materials must prepared appropriately before
smoking, curing, _______.
__________7. Before salting the eggs, the food handler must see to
it that eggs are not ______ and don't have foul odor.
__________8. The flesh of _____ has an even layer of fine fat.
__________9. Sorting and grading of raw materials must adhere to
the prescribed ______ for salting, curing, and smoking.
__________10. One of the best qualities of fish in the market is it
has _______ and shiny skin
 What I Can Do

How was it doing the activities? It seems that all the concepts presented
from the previous activities were completed. Good job. Take note that what you have
learned from this module is very basic but this plays a very important role in
performing the preservation processes whether it is Salting, Curing, or Smoking. The
preparation of tools materials and equipment and raw materials will help you in
accomplishing an important task at the end of this entire module, and that is to be
able to produce a good quality processed food. This time, answer the following
activities on how you can apply what you have learned in real-life situations.

Activity 9: PRODUCT DEVELOPMENT

Direction: From what you have learned in the preparation of raw materials for salting,
what you can still do to improve its salting process? Fill in the blanks with the needed
details. Begin your procedure with the proper sorting and grading of raw materials
in accordance with the qualities specified.

Materials Ingredients:
________________________ _________________________

________________________ _____ ____________________

________________________ _________________________
________________________ _________________________

________________________ _________________________

Process
1.________________________________________________________________________

2.________________________________________________________________________
3.________________________________________________________________________

4.________________________________________________________________________

5._________________________________________________________________________
 Assessment

Activity 8: MULTIPLE CHOICE

Directions: Read each question carefully and choose the letter of your choice. Write
your answers on the spaces before each number.

_____1. Which of the choices is a quality of fish?

a. sunken eyes
b. unclear eyes
c. foul odor
d. firm and tight skin

_____2. What is the best quality of eggs to choose for salting?

a. slightly cracked shells
b. unbroken shells
c. smooth shells
d. scratched shells

_____3. Which of the following should be the first step in curing

meat?
a. chill meat at 3 degrees Celsius to 4 degrees Celsius
b. chill meat at 2 degrees Celsius to 5 degrees Celsius
c. chill meat at 2 degrees Celsius to 4 degrees Celsius
d. chill meat at 1 degree Celsius to 4 degrees Celsius

_____4. What is the best thing to do if the raw material is infested

or spoiled?
a. chill
b. cook
c. set aside
d. dispose

_____5. Which of the following is used for curing?

a. brine solution
b. fresh herbs mixture
c. smoke
d. soup

_____6. Which of the following is the first to do in curing chicken?

a. Fast the chicken for 12 hours.
b. Drain it and pat dry.
c. Refrigerate the product.
d. Soak in brine solution.
_____7. What raw material is described below?
 The flesh is pink.
 There is no foul odor.
 The skin is compact and does not separate.

a. egg
b. fish
c. meat
d. poultry

_____8. Which of the following is the best quality of poultry?

a. eyes are clear
b. It sinks in the water.
c. The flesh is red and clean.
d. All pinfeathers were removed.

_____9. Which one describes the best quality of an egg?

a. thin eggwhites
b. yolk is off-center
c. smooth shell
d. shell is clean and not broken

_____10. What is the main ingredient in curing?

a. water
b. flour
c. sugar
d. salt
 Additional Activities

Congratulations! You’ve come far from our lesson. I hope you’ve learned a lot
about the lesson and hopefully, it can help you as we continue learning basic skills
in preparing raw materials in food processing.

Activity 8: LET'S IMAGINE THINGS!

Directions: Read and study the tasks below. Choose one task that interests you. Be
guided with the given rubrics.

Word Smart
Choose from any member in your household/ a neighbor who has
experience in food preservation. Interview him on how did he prepare before
performing the process. And on a piece of paper write down the result of your task
and compare it with what you have learned from this lesson.

Music Smart
Compose a song about the lesson. You may write this on a paper or
record and send it to our group chat.

Body Smart
Role plays the preparation of raw material for the preservation process
from sorting and grading to the actual procedure. You may join any member of your
household.

Picture Smart
Draw on a bond paper a picture that shows the qualities and points to consider
before salting and curing.

Number Smart
Think of starting a small business that deals with processed product (chicken or
egg). Plan and prepare the things you need to do including how to run the business
smoothly and its costing. Have it written on bond paper. Have it clearly presented.
Rubrics Here!

POINTS DESCRIPTION
3 Understanding the concept is clearly evident.
Used very effective strategies to show creativity.
Submitted output ahead of time.

2 Understanding of the concept is evident.

Used very appropriate strategies to show creativity.
Submitted output on time.

1 Understanding of the concept is not so evident.

Used very strategies to show creativity.
Submitted output late.
Answer Key
REFERENCES:
Competency-Based Learning Materials

Food Processing NC II pp. 20 to 26

 DISCLAIMER
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN with the
primary objective of preparing for and addressing the new normal. Contents of this
module were based on DepEd’s Most Essential Learning Competencies (MELC). This
is a supplementary material to be used by all learners of Region XII in all public
schools beginning SY 2020-2021. The process of LR development was observed in
the production of this module. This is version 1.0. We highly encourage feedback,
comments, and recommendations.

For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph