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BUDGET OF WORKS FOR THE MOST ESSENTIAL LEARNING COMPETENCIES
Subject: Food Processing (Salting/Curing/Smoking)

Grade: Grade 7/8
Time Allotment: 1 hour per day for 4 days
Component: Agri- Fishery Arts
QUARTER MOST ESSENTIAL LEARNING WEEK DAY OBJECTIVES

COMPETENCIES
LO 1. Prepare equipment, tools, 1 1 Define salting, curing and smoking
materials and utensils 2 Differentiate salting, curing and smoking
1.1. Prepare Equipment and tools 3 Discuss the importance of preparing
for salting, curing and equipment, tools, materials and utensils
smoking in accordance with 4 Identify equipment, tools and materials and
manufacturer’s utensils for salting, curing and smoking.
specifications 2 1 Plan and prepare equipment and tools for
1.2. Check, sanitize and calibrate salting, curing and smoking in accordance with
Equipment for the above manufacturer’s specifications.
food processing methods in 2 Demonstrate how to check, sanitize and
accordance with calibrate equipment for the above food
manufacturer’s specifications processing methods in accordance with
manufacturer’s specifications
3 Evaluate the cleanliness and sanitation of
equipment, tools and materials and utensils for
salting, curing and smoking.
4 Record accurately after evaluation
LO 2. Prepare the raw materials 3 1 Explain the methods of preparing the raw
2.1. Sort and grade raw materials materials
are in accordance with 2 Discuss how to sort and grade raw materials in
specifications accordance with specifications
2.2. Prepare eggs for salting in 3 Discuss how to prepare eggs for salting in
accordance with approved accordance with approved standard
standard procedures procedures
2.3. Prepare poultry for curing in 4 Discuss how to prepare poultry for curing
accordance with approved 1 Demonstrate how to sort and grade raw
specifications and standard 4 materials are in accordance with specifications
procedures
2 Demonstrate how to prepare eggs for salting in
accordance with approved standard
procedures.
3 Demonstrate how to prepare poultry for curing
in accordance with approved specifications and
standard procedures.
4 Evaluate the quality of raw materials using a
checklist.
LO 3. Prepare salting and curing 5 1 Discuss how to prepare salting and curing
solutions and mixtures solutions and mixtures
2 Identify the required ingredients for pumping
3.1. Measure and weigh required pickle, cover pickle and dry cure mixture
ingredients for pumping 3 Explain how to take proper measure and weigh
pickle, cover pickle and dry of the required ingredients
cure mixture in line with 4 Record accurately measured and weigh
approved specifications ingredients
1-2 Demonstrate how to measure and weigh
6 required ingredients for pumping pickle, cover
LO 4. Cure the materials pickle and dry cure mixture in line with
4.1. Cure mixture at room approved specifications
temperature or refrigerated 3-4 Demonstrate how to cure mixture at room
temperature at temperature or refrigerated temperature at
appropriate number of days appropriate number of days (Salting)
4.2. Submerged materials being 7 1-4 Demonstrate and perform how to submerged
cured in solution to obtain materials being cured in solution to obtain even
even distribution/ distribution/ penetration of cure mixture in line
penetration of cure mixture with approved specifications
in line with approved
specifications
LO 5. Finish the cured materials 8 1 Lecture with demonstration
5.1. Wash and drain cured food Wash and drain cured food materials from the
materials from the solution, solution, in accordance with standard operating
in accordance with procedures
standard operating 2 a.) Boil and dip in grana solution salted eggs
procedures according to approved specifications
5.2. Boil and dip in grana b.)Transfer the cooked products to containers
solution salted eggs and cool according to specifications.
according to approved 3-4 Observe and evaluate cured food materials
specifications using rubrics.
5.3. Transfer the cooked products
to containers and cool
according to specifications.

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BUDGET OF WORKS FOR THE MOST ESSENTIAL LEARNING COMPETENCIES

Subject: Food Processing (Salting/Curing/Smoking)

QUARTER MOST ESSENTIAL LEARNING WEEK DAY OBJECTIVES

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