7/8

TLE-Food Processing
(Salting/Curing/Smoking)
Quarter 1 – Module 2:
Preparation of Raw Materials & Preparation
of Salting and Curing Solutions and Mixtures
TLE - Food Processing (Salting/Curing/Smoking) – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 2: Preparation of Raw Materials & Preparation of Salting and Curing
Solutions and Mixtures
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Kathlyn C. Caturao

Editor: Ronald M. Juico
Reviewer: Violeta T. Flores
Illustrator:
Layout Artist:
Cover Design: Emmanuel S. Gimena Jr.

Management Team:
Schools Division Superintendent : Romeo M. Alip, PhD, CESO V
Asst. Schools Division Superintendent : Roland M. Fronda, EdD, CESE
Chief Education Supervisor, CID : Milagros M. Peñaflor, PhD
Education Program Supervisor, LRMDS : Edgar E. Garcia, MITE
Education Program Supervisor, AP/ADM : Romeo M. Layug
Education Program Supervisor, EPP/TLE : Evelyn V. Mendoza
District Supervisor, Orion : Minerva P. Rillo, EdD
Division Lead Book Designer : Mary Grace C. Ka
District LRMDS Coordinator, Orion : Joel A. Cayabyab, EdD
School LRMDS Coordinator : Joel A. Cayabyab, EdD
School Principal : Frederick Y. Simbol
District Lead Layout Artist, TLE_FP :
District Lead Illustrator, TLE_FP :
District Lead Evaluator, TLE_FP : Violeta T. Flores

Printed in the Philippines by Department of Education – Schools Division of Bataan

Office Address: Provincial Capitol Compound, Balanga City, Bataan
Telefax: (047) 237-2102
E-mail Address: bataan@deped.gov.ph
 7/8

TLE-Food Processing
(Salting/Curing/Smoking)
Quarter 1 – Module 2:
Preparation of Raw Materials & Preparation
of Salting and Curing Solutions and Mixtures
Introductory Message
For the facilitator:

Welcome to the TLE-Food Processing (Salting/Curing/Smoking) – Grade 7/8

Alternative Delivery Mode (ADM) Module on Preparation of Raw Materials &
Preparation of Salting and Curing Solutions and Mixtures!

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 TLE-Food Processing (Salting/Curing/Smoking) – Grade 7/8

Alternative Delivery Mode (ADM) Module on Preparation of Raw Materials &
Preparation of Salting and Curing Solutions and Mixtures!

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.

iii
 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.

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!

iv
 What I Need to Know

After completing this module, you should be able to:

1. Sort and grade raw materials in accordance with specifications.

2. Prepare eggs for salting in accordance with approved standard procedure.
3. Prepare poultry for curing in accordance with approved specifications and
standard procedures
4. Measure and weigh salt and other ingredients for pumping pickle, cover pickle
and dry cure mixture in line with approved specifications.

What I Know

Let’s find out how much you already know about preparing raw materials and
preparing salting and curing solutions or mixtures.

Read and understand the questions below. Select the correct answer from the options
given. Write your answer on the line.

______ 1. Segregating according to species, freshness etc.

a. cleaning c. grading
b. characterizing d. sorting

______ 2. Eggs have characteristics of Grade AA eggs except the whites are
reasonably firm.
a. Grade A c. Grade B
b. Grade AA d. Grade C

______ 3. Similar to live poultry except that this is not alive.

a. drawn poultry c. live poultry
b. dressed poultry d. whole poultry

______ 4. Considered as baby chicken usually 4 to 6 weeks old and is preferred

for roasting and grilling.
a. broiler c. double poussin
b. broiler fowl d. pullet

______ 5. Young goose of not more than 6 months old.

a. geese c. gosling
b. ghost d. goose

1
______ 6. This is done by making slit on the abdominal part and pulling out the
entrails in one piece making the poultry drawn.
a. de-feathering c. scalding
b. evisceration d. slaughtering

______ 7. Also known as laying hen, and is about 8 months old

a. broiler c. spring chicken
b. broiler fowl d. roasting chicken

______ 8. A young immature pigeon of either sex

a. fryer c. pigeon
b. mature or old turkey d. squab

______ 9. Additive added to foods to prolong its shelf-life.

a. eggs c. preservative
b. poultry d. yolk

______ 10. This is done by pulling off the feathers by rubbing hands thereby
making the poultry dressed
a. de-feathering c. scalding
b. evisceration d. slaughtering

______ 11. Classifying the materials according to species, sizes, freshness, etc.
a. cleaning c. grading
b. characterizing d. sorting

______ 12. This is done by dipping the slaughtered chicken in hot water.
a. de-feathering c. scalding
b. evisceration d. slaughtering

______ 13. A process where bones and other parts aside from fleshy parts are
separated.
a. chopping c. deskinning
b. deboning d. slicing

______ 14. What is the process involved in salting when the moisture content of
the product lowers?
a. salt concentration c. osmosis
b. making brine d. curing

______ 15. What is the purpose of curing meat?

a. accurate measurement of ingredients
b. ham preparation
c. producing salt, sugar
d. prolong and keeping quality of meat

2
 What’s In

Identify the following.

__________1. This means to classify, group things to be in order. It also means

discarding or throwing away those that are not needed anymore.

__________2. Putting everything in place or order and arranging the workplace

accessible for easy working.

__________3. Cleaning the place to assure a clean environment or place to work on to

avoid any food contamination.

__________4. Cleaning the workplace, tools, materials and equipment inside the
workplace to maintain high standard of housekeeping.

__________5. Obeying or following the correct practices in handling. Preparing and

processing of foods. It also refers to giving a good example of motivating every worker
to do what is right.

3 2
1

Notes to the Teacher

This module deals on how to prepare equipment, tools, and utensils
needed in fermentation of fruits and vegetables.

3
 What’s New

Match Column A with the correct answer on Column B.

Column A Column B

_______1. Eggs weigh 68-70 grams a. standard size

_______2. Eggs weigh 62-67 grams b. small size

_______3. Egg whites are reasonably c. grade A

firm

_______4. Eggs weigh 40 grams and d. large size

below

_______5. Eggs weigh 53 grams e. jumbo size

4
 Lesson 2 Prepare Raw Materials

This lesson deals with preparing the raw materials needed in processing food by
salting, curing, and smoking.

What is It

Technical Terms:
• dresses poultry - defeathered poultry with no head and no internal
organs
• entrails - internal organs of poultry
• grading - segregating according to species, freshness, etc.
• hard-boiled eggs - eggs subjected to a boiling process for 10 minutes or
more until cooked.
• Mince - process where raw materials such as meat are cut into
fine pieces
• Poultry - domesticated birds like chicken and other fowls
• Preservative - additive added to foods to prolong its shelf-life
• Sorting - classifying the fish according to species, sizes,
freshness, etc.
• Wholesome - poultry or meat that is fresh and fitted to eat
• Yolk - yellow part of eggs comprising of 43% protein

LO2:1 SORTING AND GRADING OF RAW MATERIALS

In sorting and grading raw material for salting, curing, and smoking, the following
qualities should be considered:
1. Egg
Fresh eggs have rough, white shells and do not have any undesirable odor.

2. Poultry

• The breast is plump.

• The skin is smooth and free from disease damage such as tears, cuts,
blemishes, and broken bones.
• The feet are soft, and the breastbone is pliable.
• All pinfeathers should have been removed.

5
 • It has distinct white meat. Muscles of poultry that are active have more
fat.

3. Meat

a. Beef

• The flesh is red and marbling.

• The fat is white for carabeef. It is yellowish and creamy in cow’s meat
• The flesh is compact and does not separate when you hold it.
• There is no foul odor.
• The texture is fine and firm.
• The bone is pinkish if young and grayish, and coarse if old.
• The flesh is evenly layered with fat.

b. Pork

• The flesh is pink.

• It is compact and does not separate when you touch it.
• Texture is fine and firm
• The flesh is layered with fine white fat. The fat is soft and oily
• There is no foul odor.

LO2:2 PREPARING EGGS

Eggs are good source of protein. They are considered good food for breakfast
especially for children. They may be prepared cooked (hard-boiled), fried and
omelette depending on one’s preference. According to some, eating eggs every day is
not healthy due to its high calorie and fat content. To some, it is reverse. Egg yolks
are preferred by many due to its nutritional value over egg whites. Compared to the
egg yolk, the white does not bring much nutritional values.

Sorting and Grading

Prior to salting, eggs must be sorted or graded. Sorting and grading of eggs vary
depending on the source of eggs. Normally, eggs are sorted according to weight or
size. Eggs may be classified as jumbo or extra-large, large, medium or standard and
small.

Eggs are graded also according to weight, not according to its size. The size egg varies
according to the minimum weight of each grade where jumbo size weighs 53 grams,
and small size weighs 40 grams and below.

6
Eggs are also graded based on the yolk as stated below:

1. Grade AA - usually the egg whites are thick and firm; the egg yolks are round
with no defects, has clean and unbroken shells.
2. Grade A - eggs have characteristics of Grade AA eggs except the whites are
reasonably firm.
3. Grade B - eggs have whites that may be thinner and yolks that may be wider
and flatter than eggs of higher grades. The shells must be unbroken but may
show slightly stains.

Preparation of Eggs for Salting

Salted Eggs

1. Wash the eggs thoroughly.

2. Boil water with salt till salinometer reading is reached. See if egg floats for
salinometer test. If egg floats, it has reached the salinometer point.
3. Cool the brine and immerse eggs.
4. Soak eggs in solution for 12 – 14 days. For native eggs, collect after 12 days.
For foreign breed duck after 14 days.
5. Collect eggs after required days. Boil and color.

7
LO2:3 PREPARING POULTRY

Poultry products are also protein-rich food. When cooked, they may be broiled or
boiled, fried or with other ingredients added like Afritada and the like to enhance its
palatability.

Poultry/Meat can be prepared in different ways. It varies depending on the nature

on how they are cooked or marketed. Preparing meat in processing fish by salting,
curing and smoking is limited to the following processes as mentioned below.
1. Deskinning is a process where the skin of the meat is removed.
2. Deboning is a process where the bones and other parts aside from the fleshy
parts is separated.
3. Slicing is a process of cutting the meat having uniform sizes or cross cuts.
4. Chopping is a process of cutting the meat in small pieces or irregular parts.
5. Mincing of meat is done by chopping the meat into fine pieces or fine cuts.

Sorting and Grading Poultry

Sorting and grading poultry are preparatory steps to undertake before they undergo
different processes as preferred by consumers. They are graded based on their
conditions and quality. All graded poultry must be inspected and sorted according
to industry standards. Its wholesomeness and fitness must be checked before
distribution and consumption as desired by consumers. To know whether the poultry
is fresh or not, smell the raw ones. The smell should not be pleasant or string. The
texture of meat should be firm, not watery or soft. In retailing or selling the poultry,
sorting and grading are done by parts, according to consumer’s preference. Cost
varies according to parts desired.

Poultry is usually available in the market, grocery store or even supermarkets.

In selling, poultry should be frozen to retain its freshness. In some cases, they may
be marketed or prepared in different forms as mentioned below:

1. Live poultry - Poultry are usually alert, healthy, well-feathered.

2. Whole poultry - Similar to live poultry except that this poultry is not alive.
3. Dressed poultry - These are slaughtered poultry with no head, feet and
viscera intact, blood and feathers.
4. Drawn poultry - These are dressed poultry with the visceral organs, feet
and head removed.
5. Ready-to-cook poultry parts - These are individual parts of poultry of several
cuts packed, wrapped and placed in cartons or any packaging containers
before they are chilled or frozen. Examples are wings, drumsticks, thighs,
back, breast, legs, half quarters, and internal organs like livers, heart and
gizzards that are commonly sold in supermarkets or grocery stores.

8
Classifications of Poultry
Poultry are classified as chickens, ducks, turkeys and geese.

a. Chicken include:
• pullet (1pound) - considered as baby chicken usually 4 to 6 weeks old and is
preferred for roasting and grilling;
• double poussin or broiler (2 pounds) - usually 6-10 weeks old;
• spring chicken (2 ½ pounds) - about 6 weeks old;
• roasting chicken (3-4 pounds) - the most popular size, and is about 8 weeks
old; and
• broiler fowl or older bird - also known as laying hen and is about 8 months old.

b. Ducks include broiler or fryer duckling, which is considered as young duck, a

roaster duckling that is 16 weeks of age, and a mature duck usually over 6 months.

c. Turkeys include:

• fryer roaster- a young immature turkey about 16 weeks age;

• young hen or female turkey- about 5 to 7 months of age;
• young tom or young male turkey- about 5 to 7 months ago;
• yearling hen- a fully matured female turkey under 15 months of age;
• yearling tom- a fully matured male turkey under 15 months of age;
• mature or old turkey- male or female usually more than 15 months old;
• squab- a young immature pigeon of either sex; and
• pigeon- a mature pigeon of either sex.

d. Geese have creamy-white flesh, usually fatty and is light brown when cooked.
Gosling is a young goose of not more than 6 months.

Preparation of Poultry for Curing

1. Fast the chicken for 12 hours and bleed properly.

2. Dress the chicken:
a. Cut the vein from the throat and bleed properly.
b. Wash the bird with cold water.
c. Scald bird in hot water to remove feathers.
d. Pluck the body and breast feathers and work toward the tail.
e. Remove pin feathers by using tweezers or paring knife.
f. Remove internal organs and rinse the inside cavity thoroughly.
g. Cut off the wings at the base of the wing joints.
h. Cut the neck close to the body and the legs below the knee joints.
i. Wash the poultry and drain thoroughly; the bird is now ready for curing.

9
Deboning the Chicken

Deboning the chicken is not an easy task. It requires a lot of efforts to master the
skill. However, continuous practice of doing step-by-step procedure will make one-
skilled. In deboning chicken, extra care should be given in order not to pierce or
destroy the skin that may affect the wholesomeness.
Here is the step-by-step procedure in deboning the chicken:

1. Place the defeathered poultry down on the board and make a cut in the entire
length of the spine, through both skin and flesh. As you cut, push the skin and flesh
back.

2. Start working the skin off the neck down to get the neck bone. Continue to extend
way beyond.

3. Cut the ball and socket joint of the shoulder boning the shoulder blade. Pull the
wing bone through from the inside, bringing the skin with it.

4. Strike for the ball and socket joint of the leg and pull the bone through.

5. Continue to work the meat free, from one side of the body, then from the other,
until the center front of the breast bone is reached. Get the whole skeleton out with
its contents all in one piece.

10
 Prepare Salting and
Lesson 3 Curing Solutions and
Mixtures
This lesson deals with preparing salting curing solution and mixture in processing
food by salting, curing and smoking.

What is It

Technical Terms:
• Pickle - dry cure mix dissolved in water used to cover meat during curing
• Preservatives - substances added to food to prevent or inhibit the growth of
spoilage
• Pumping solution - consists of water, salt and other ingredients used in
injecting into ham to achieve a thorough penetration of the solution
• Saltpeter - another term for salitre, a preservative used in curing meat

CURING INGREDIENTS AND THEIR FUNCTIONS

Salt is the most important curing ingredient. It makes up the bulk of the curing
mixture because it is not only a good preservative but it provides the most desirable
flavor. As a preservative, it causes the partial dehydration of the tissue through
osmosis, and at the same time withdraws water from the protoplasm of the spoilage
organisms, shrivelling and inactivating their cells. Besides, it improves the ability of
meat proteins to retain either the normal moisture content of added water and
stabilize the fat protein emulsion in sausage.

Three kinds of salt locally available:

1. Solar or coarse salt
2. Pangasinan salt
3. Refined salt – the most suitable for meat curing on account that aside from
being the most concentrated, it has the least amount of impurities.

11
Sugar is a secondary ingredient in curing formula which counteracts saltiness. It
enhances the flavor of the product and aids in lowering the PH of the cure. Its role
in color development and color stability under present commercial curing practices
has been found to be negligible.

Refined cane sugar is the most suitable. The use of brown sugar is limited by the fact
that it caramelizes at a lower temperature and tends to darken the meat in cooking.
Large amount of sugar on prolonged curing, promotes vigorous microbial growth,
which usually causes acid fermentation that affects palatability and color.

Nitrate and Nitrite is (salitre or salt peter) potassium nitrate (genuine salt peter)
sodium nitrate (chili salt peter) and nitrites are color fixation agents or substances
responsible for the development of the proper color in cured meat products. The level
of use of nitrates is limited to 200 mg/ kg of meat. Aside from fixing the color, the
nitrite changes the anaerobic condition of the meat to aerobic one so that
CLOSTRIDIUM BOTULINUM and other putrefactive bacteria cannot grow.

Vinegar is added for flavor but it also has some antiseptic value. It aids in promoting
the shelf life of the finished product. The vinegar to be used should have an acetic
acid content of 4.5% to 5.0%

Spices are aromatic vegetable substances used for seasoning of food. Usually this
consists of leaves buds, flower, fruits and seeds. Rhizomes or other plant parts which
have been dried can be used in their entire or in powdered form. These spices
provides the flavoring properties to their content of volatile oil, while in some, flavor
is due to the natural blending of the flavors of a great number of different components
like alcohol, esters phenols and their derivatives organic acid, Sulphur containing
compounds, alcholoids , and resins. Examples of these spices are pepper, onion,
garlic, paprika, laurel, oregano, etc.

Binders, Fillers, and Emulsifiers are intentional additives. These are added for
economic reasons and they improve the finished product characteristics such as
texture, appearance, slice ability and plumpness. They also prevent shriveling and
shrinkage to a certain extent.

Binders are additives which when dissolved bind meat particles together and hold
moisture during processing and or subsequent reheating. Examples of these are
dried skim milk, cereal flour, starch, and carrot flour.

Fillers are binders that contain water soluble protein which serve as fillers for added
weight. Examples are cereal grains and textured vegetable protein.

Emulsifiers are binders that contain water soluble proteins which aid in the
emulsification of ingredients. Example is dried whey.

Ascorbic Acid hastens the color production due to either a chemical reaction with
nitrate, producing more nitric oxide or by reducing metmyoglobin (oxidized meat
pigment which is brown) to myoglobin (red). The permissible level for these adjuncts
is 7 ½ oz of ascorbic acid or its salt to 160 gal. or pickle or ¾ oz. /100 lbs. of sausage
met or emulsion or 500mg / kg meat.

12
TECHNIQUES IN SALTING

Making brine. The salt and other ingredients should be completely dissolved in
water: the brine should be sterilized as possible. For even curing, the meat is lightly
packed in a clean, odorless container and should be checked periodically for density
and salt concentration. A temperature of 3ºC to 4ºC for the curing room is the
accepted standard. Salt in effect, lowers the moisture content of the product through
osmosis.

To prepare a curing solution, the quantity depends on the type of cure, individual
preferences and processing requirements as stated in the procedure. Measure the
amount of ingredients using the required measuring tools. Methods of curing should
likewise be considered as mentioned below.
Dry Cure Method Dry cure method is a method of curing where salt
mixture is rubbed into the meat and hand up to dry.

Instead of using cover pickle, the following

ingredients are prepared and rubbed on the surface
of every kilo of meat.

1
2 tablespoons salt teaspoon salitre
16
4 tablespoon sugar anisado wine

Pickle Cure Method In the pickle cure method, the following ingredients
must be prepared.

4 cups saturated salt solution

3% light brown sugar
1 cup boiled water
spices, if desired
0.8% salt peter

Recommended percentage of ingredients to be

prepared in relation to the weight of the meat (ham)
(Lagula, et.al,1977)

Refined salt 6.4%

Sugar 2.2%
Salt peter 0.8%

The amount of salt mixture is dependent on one’s

preferences; if a milder cure is desired, decrease the
time of curing and the amount of salt.

Preparing pumping A pumping pickle is referred to as the product

solution formulated either for dry or sweet pickle of hams and
bacon.

13
 To prepare pumping solution for 5 kilos ham leg,
mix 1 cup saturated salt solution. 1 tablespoon sugar
and 1 teaspoon saltpeter thoroughly.

Preparing dry curing To prepare dry curing ingredients for meat (ham
ingredients for meat making), mix 2 cups fine salt, ¾ cup light brown
sugar, and 1 tablespoon saltpetre and rub
thoroughly on the skin and flesh of the meat.

Preparing cover pickle This includes 4 cups saturated salt solution, 1 1⁄3 cup
boiled water, 1 ½ teaspoon saltpetre, 3 tablespoon
sugar.

Preparing Curing Mix For Ham And Bacon

Curing mix consists of salt, sugar and nitrite to prolong the keeping quality of meat.
The curing mix for bacon preparation is the same as ham preparation. Pumping
solution is also injected into the meat. Measurement is the same as that of ham,
which is ½ cup for every kg. meat.

How to Prepare Curing Mix for Ham

1. Pumping pickle (50 % salinity)

This mixture is good for 4kgs. of meat

Allow ½ cup of the mixture per kg of meat

In 2 cups water, add the following ingredients:

½ cup salt, coarse.
1 ½ tbsp sugar refined
1 tsp phosphate
2 tablets ascorbic acid or vitamin C, 500 mg (pulverized)
1 ½ tbsp ham spice

2. Dry cure mixture (per kg of meat)

2 ½ tbsp. coarse salt

1 ½ tbsp refined sugar
¼ tbsp phosphate
½ tablet ascorbic acid (500 mg)

14
Preparation of Pumping Pickles

1. Pumping pickle. Prepare a stock of saturated salt solution (100º salinometer)

by dissolving all the salt that can be dissolved, stirring in a certain amount of
boiling water. Cool in refrigerator; strain the brine to remove dirt and excess
salt. Boiled plain water for dilution purposes must also be prepared and
cooled. Then measure and mix all the required ingredients.

2. Brine (without any added ingredients) should give a salinity of 80-85º at 15.6ºC
as determined by salinometer test. It is advisable to dissolve the curing
ingredients in a small amount of brine before finally mixing with the rest of
the liquid. Stir thoroughly and strain before using. Keep any unused pickle in
the refrigerator for future use.

3. Cover pickle is lower in salinity (78º) than the pumping pickle, and the spices
are omitted. The same procedure in mixing should be followed as in the
pumping pickle.

What’s More

Identify the following:

_________________ 1. Secondary ingredient in curing formula which
counteracts saltiness.

_________________ 2. The most important curing ingredient.

_________________ 3. The most suitable salt for meat curing on account that
aside from being the most concentrated.

_________________ 4. Is added for flavor but it also has some antiseptic value.

_________________ 5. Aromatic vegetable substances used for seasoning of food.

15
 What I Have Learned

• Raw materials are sorted and graded in accordance with specifications.

• Eggs for salting are cleaned and washed in accordance with approved
standard procedures.

• Poultry for curing is prepared in accordance with approved specifications and

standard procedures.

• Prepared raw materials are weighed in accordance to approved specifications.

• The technique in salting food is strongly recommended. Likewise, the

preparation of curing mix should be done accurately.

What I Can Do

• Sort eggs according to their texture and size, identify their grade.

• Cut the dressed chicken into different forms.

• List down all the ingredients needed in preparing pumping pickle

solution and in dry cure mixture.

16
 Assessment

Read and understand the questions below. Select the correct answer from the
options given. Write your answer on the line.

______ 1. Segregating according to species, freshness etc.

a. cleaning c. grading
b. characterizing d. sorting

______ 2. Eggs have characteristics of Grade AA eggs except the whites are
reasonably firm.
a. Grade A c. Grade B
b. Grade AA d. Grade C

______ 3. Similar to live poultry except that this is not alive.

a. drawn poultry c. live poultry
b. dressed poultry d. whole poultry

______ 4. Considered as baby chicken usually 4 to 6 weeks old and is preferred

for roasting and grilling.
a. broiler c. double poussin
b. broiler fowl d. pullet

______ 5. Young goose of not more than 6 months old.

a. geese c. gosling
b. ghost d. goose

______ 6. This is done by making slit on the abdominal part and pulling out the
entrails in one piece making the poultry drawn.
a. de-feathering c. scalding
b. evisceration d. slaughtering

______ 7. Also known as laying hen, and is about 8 months old

a. broiler c. spring chicken
b. broiler fowl d. roasting chicken

______ 8. A young immature pigeon of either sex

a. fryer c. pigeon
b. mature or old turkey d. squab

17
______ 9. Additive added to foods to prolong its shelf-life.
a. eggs c. preservative
b. poultry d. yolk

______ 10. This is done by pulling off the feathers by rubbing hands thereby
making the poultry dressed
a. de-feathering c. scalding
b. evisceration d. slaughtering

______ 11. Classifying the materials according to species, sizes, freshness, etc.
a. cleaning c. grading
b. characterizing d. sorting

______ 12. This is done by dipping the slaughtered chicken in hot water.
a. de-feathering c. scalding
b. evisceration d. slaughtering

______ 13. A process where bones and other parts aside from fleshy parts are
separated.
a. chopping c. deskinning
b. deboning d. slicing

______ 14. What is the process involved in salting when the moisture content of
the product lowers?
a. salt concentration c. osmosis
b. making brine d. curing

______ 15. What is the purpose of curing meat?

a. accurate measurement of ingredients
b. ham preparation
c. producing salt, sugar
d. prolong and keeping quality of meat

18
 Additional Activities

Direction: Given below is a five-item checklist. Put a check (/) in each item that you
can do competently and an (X) for each item that you can’t. Can you…

__________ 1. Sort raw materials in accordance with specifications.

__________ 2. Grade raw materials in accordance with specifications.

__________ 3. Prepare eggs for salting in accordance with approved standard

procedure.

__________ 4. Prepare poultry for curing in accordance with approved specifications

and standard procedures.

__________ 5. Measure and weigh salt and other ingredients for pumping pickle,
cover pickle and dry cure mixture in line with approved specifications.

19
 20
What I can do:
Assessment: 1. Sorted eggs
according to their
1. c texture and size.
2. a
3. d 2. Different cuts/form
4. d of chicken
5. c
3. Listed all the
6. b
ingredients needed in
7. b
preparing pumping
8. d
pickle solution and
9. c
dry curing mixture
10. a
11. d
12. c
13. b 1. Gather the
14. c equipment and
15. d
utensil that you
need for
fermenting of fish.
Additional
Activities: What’s More:
What I Know:
- depends on the 1. sugar
1. c
answer of the 2. salt
3. refined salt 2. a
learner 3. d
4. vinegar
5. spices 4. d
5. c
6. b
7. b
8. d
9. c
10. a
11. d
What’s new: 12. c
What’s In:
1. e 13. b
1. seiri 14. c
2. d
2. seiton 15. d
3. c 3. seiso
4. b 4. seiketsu
5. a 5. shitzuki
Answer Key
References
DepEd.Competency-Based Learning Material Food Processing NCII.

Pascua (2016). Phoenix. Technical Vocational Livelihood Series (Food Processing

11)

21
For inquiries or feedback, please write or call:

Department of Education – Region III,

Schools Division of Bataan - Curriculum Implementation Division
Learning Resources Management and Development Section (LRMDS)

Provincial Capitol Compound, Balanga City, Bataan

Telefax: (047) 237-2102

Email Address: bataan@deped.gov.ph