Department of Education

Region XI
Division of Davao De Oro

FOOD (FISH)
PROCESSING
NCII
Grade 11

1st Quarter Module

 Lesson 1 (Week 1-3): Prepare Equipment, Tools, Materials and Utensils

WHAT IS THIS LESSON ABOUT?

This lesson deals on how to prepare equipment, tools, materials and utensils needed in
salting, curing and smoking. This includes lessons on checking, sanitizing and
calibrating the tools used in acquiring the said competencies.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:
1. prepare equipment and tools for salting, curing and smoking fish and other fishery
products in accordance with manufacturer‘s specification;
2. check, sanitize and calibrate equipment for fish processing methods in accordance
with manufacturer‘s specifications;
3. make ready and sanitize kitchen utensils for fish curing methods in accordance with
manufacturer‘s specifications;
4. prepare materials/supplies needed in fish curing in accordance with approved
specifications by the Bureau of Fisheries and Aquatic Resources (BFAR); and
5. observe accuracy, cleanliness, sanitation and proper care of tools and equipment.

What do you already know?

Pre-Test
A. Multiple Choice
Directions: Read and analyze the questions below. Select the correct answer from the
letter of your choice on your answer sheet. Do not write anything on the module.
1. Which of the following equipment is used to measure brine strength?
a. Salinometer b. Thermometer
c. Refractometer d. all of the above

2. What is the purpose of sanitizing the tools/utensils before they are used?
a. To kill bacteria b. To improve the quality of the product
c. To get rid of dirt d. To avoid accident

3. Your teacher instructed you to prepare the measuring device you will use in measuring
salt and water you will prepare into a brine solution, which of these measuring devices
will you prepare?
a. weighing scale b. measuring cup for liquid and solid ingredients
c. table spoon d. Erlen Meyer flask

4. The following are the steps in preparing equipment ready for processing except ONE.
a. checking c. calibrating
b. sanitizing d. storing

5. Your teacher instructed you to make ready and sanitize kitchen utensils you will use in
curing fish, which of the options below will serve as your guide or basis in doing the
assigned task?
a. manufacturer‘s specifications c. industry requirements
b. product requirements d. approved specifications by BFAR

6. Which of the following tool/equipment specifications are used by manufacturers?

a. dimension as to size, height, capacity, etc.
b. handling and operating requirements
c. proper care and maintenance
d. all of these
7. Why are specifications for food processing tool, equipment and utensils necessary?
a. they provide information to the user on how to handle and operate the equipment
properly.
b. specifications give information concerning the proper use, care and maintenance of
the tools, equipment and utensils
c. it provides information about the tools, equipment and utensils
d. both a and b

8. If you are a food processor, why do you need to know the parts of the equipment,
tool and utensil and their functions?
a. to appreciate the usefulness of a particular device
b. to be able to correctly operate/manipulate a tool, equipment or utensil
c. to be able to do some simple repairs on them
d. to easily determine if a part is missing

9. If you are going to pack processed foods in tin cans, why do you need to seal it with
a can sealer?
a. cans cannot be sealed manually
b. tin cans are difficult to seal
c. to properly seal them
d. a can sealer is the appropriate equipment for attaching the cover to the body of a
tin can with is first and second operation rolls

10. Which of the following will help you determine the kinds of tools, equipment and
utensil you will assemble, sanitize, inspect or check?
a. the kind of product to be produced
b. the method of food processing to be done
c. the raw materials to be processed
d. the availability of tools, equipment and utensils

11. You have already removed the dirt from the tools, equipment or utensils you have
used in processing the food by washing them with soap and water. Why do you still
need to sanitize or disinfect them?
a. washing with soap and water only removes the adhering dirt
b. washing alone cannot remove the microorganisms and germs
c. to effectively kill or destroy all the germs and microorganisms which remained after
washing
d. all of these

12. Which of these is a sanitizing agent you can use for killing the germs and
microorganisms present in tools, equipment and utensils?
a. sodium chloride
b. sodium hypochloride
c. magnesium sulfate
d. calcium chloride

13. How will you properly store tools, equipment and utensils after using them?
a. wipe dry all tools, equipment and utensils which were washed with water before
keeping them
b. stow them in a clean dry place with a good ventilation
c. apply lubricant to parts of equipment that undergo friction to prevent wear and tear
d. all of these
14. Why is it necessary to inspect and check the condition of equipment and
machines before operating them in order to __________.
a. in order to check if no parts are defective or missing
b. in order to check if electrical plugs are in good condition
c. in order to see if they are old or new ones
d. both and b

15. Which of the following preventive machine maintenance will you check before
using equipment or a machine?
a. machine temperature and hydraulic fluid
b. wear and surface condition
c. crack and leak detection and electric insulation
d. all of these

B. Checklist
Direction: Given below is a five-item checklist. On your answer sheet, put a check (√)
before item that you can do competently and an (X) for before item that you can‘t.
Can you…
__________ 1. Assemble equipment & tools for salting & curing?
__________ 2. Assemble equipment & tools for smoking fish?
__________ 3. Calibrate a weighing scale?
__________ 4. prepare a sanitizing solution for kitchen utensils?
__________ 5. prepare materials needed in curing fish?

Definition of Terms

Calibrate: to set an accurate scale of a measuring instrument.

Curing: a method of preserving fish, meat, and other raw materials by
salting, drying and smoking.
Preservatives: are substances used to inhibit spoilage organisms on processed
food.
Raw materials: are the ingredients that include fish and other ingredients like
spices, etc…
Salting: the use of salt to preserve food.
Smoking: the application of smoke to add flavor and add flavor to the processed
food.

In food processing, equipment, tools, and materials are crucial aspects to make the
process easier and to ensure quality produced products. Every equipment, tool and
utensil that are purchased are accompanied with a manual containing specifications as to
how they are used, manipulated or operated, cared for and stored to lengthen their service
ability.

Specifications usually include the following:

1. Important safeguards or basic safety precautions to follow when using the device like a
pressure cooker for instance.
2. Warning labels which serve as a reminder to the user to read and follow instructions on
the proper use and operation of a certain device equipment or tool.
3. Dimensions, weights and capacities as in the case of cookers, boilers and steamers.
4. Instructions on caring for the equipment, tool or utensil.
5. Instructions on the correct usage of the device.
When using any equipment, tool or device it is important to read and understand the
manufacturer’s specifications in order to properly or accurately use or manipulate them
and prevent any accident that may occur due to ignorance or lack of information pertaining
to their correct usage. Being familiar with all information pertaining to food processing
equipment results to systematic, orderly and accurate accomplishment of tasks.

EQUIPMENT, TOOLS AND MATERIALS COMMONLY USED FOR SALTING, CURING

AND SMOKING TO BE ASSEMBLED ACCORDING TO MANUFACTURER’S
SPECIFICATIONS.
FREEZER is a necessary equipment to store and maintain the freshness of the processed
food (frozen) products.
The freezer is a relatively modern invention, only becoming widespread after World War II.
Today it can be difficult to imagine the home without at least one freezer, though. They have
become one of the most common ways for people to preserve meat and other foods. Freezing
foods protects them from bacteria, mold, and rot. Many people prefer to shop less frequently
and buy large quantities in order to save money and time. A standalone freezer can be a
thrifty alternative to purchasing a refrigerator that has a larger freezer section.

4 Different Types of Freezers

1. Chest Freezers

The most economical freezer is the chest freezer. It is called

this because it is typically shaped like a large box or chest
with a hinged lid that opens upward. Because of the lid, a
chest freezer requires adequate space with plenty of head
room.
Chest freezers range in size from compact models as small as
2.1 cubic feet to commercial sizes with more than 40 cubic
feet of space. The most common place to find a chest freezer
is the garage, utility room, or basement of a house, since it
tends to be such a large appliance. The large, boxy
dimensions of the chest freezer are ideal for storing bulky items that do not typically fit well
into the freezer section of a refrigerator. This economical use of space frees up the
refrigerator freezer for convenience foods.
Chest freezers do not have a fan, which limits the air circulation and causes the temperature
to be inconsistent, although as long as it can maintain a temperature below freezing, it will
not affect the foods negatively. Since warmer air rises and cold air sinks, people usually
store meats and other larger items in the lower parts of the freezer so that they will freeze
solidly and stay preserved for months. Most chest freezers have baskets to provide a more
organized division of space. Smaller items such as bags of frozen vegetables and precooked
meals can be stored in these for easy retrieval.

2. Drawer Freezers

Drawer freezers are typically found in larger kitchens or gourmet kitchens

and provide convenience for the cook who needs to have certain items at
hand while preparing foods. Drawer freezers come in a variety of finishes
such as stainless steel so that they match the other appliances, or they may
be custom ordered to blend in with the cabinetry. Many drawer freezers are
cabinet height so that they can be installed seamlessly into existing
cabinetry, and some even have a finished top so that they can extend the
countertop space in whatever room they are being used.
3. Upright Freezers
An upright freezer may cost a little more than a chest freezer, but the
convenience they offer makes the extra cost more than worth it. Whether
it is kept in the main kitchen or in the garage, utility, or basement, an
upright model is perfect for freezing foods that you need to be able to
access easily. There is no need to bend down and dig through piles of
frozen foods as you would with a chest freezer. With a more refrigerator-
like style, it is tempting to spend longer browsing through shelves with
the door open, which can be a waste of energy, but the organization
potential of the shelving can make this less likely. Upright freezers are
usually auto defrosting, which makes them much more easily maintained
than chest freezers, and they are also much easier to clean.

4. Portable Freezers

The development of small, portable freezers has made it possible to

transport items in danger of spoiling without the mess and
inconvenience of a cooler filled with ice. Portable freezers may use AC or
DC power or both, and some even come with cords that allow them to
be powered through a car’s cigarette lighter outlet. This makes food
storage for picnics, boating, tailgating and other outdoor activities safer
and more convenient with less likelihood of spoilage. The wide variety of
sizes and styles of freezers available today make it easy to find the one that best suits your
needs. Whether you are looking for a place to store meat and other foods purchased in bulk
or you need a way to transport frozen foods on a camping trip, there is a freezer that will
meet your needs.

REFRIGERATOR is an appliance or compartment which is artificially kept cool and used

to store food and drink. Modern refrigerators generally make use of the cooling effect
produced when a volatile liquid is forced to evaporate in a sealed system in which it can be
condensed back to liquid outside the refrigerator.

Common Refrigerator Door Types

Side-by-side refrigerator arrangements have become more and more common over the last
decade. They involve a two-door style, with the fridge being on one side and the freezer on
the other. Traditionally, the freezer is positioned on the left, but not always. Side-by-side
fridges tend to be less expensive than their French door counterparts, but they also tend to
have a bit less capacity for packing in food items. It can also sometimes be frustrating trying
to reach around packed shelves to get to an item at the back. That said, it all depends on
the capacity you choose—there are plenty of large side-by-side refrigerators with more
capacity than smaller French door models.

French door fridge involves a refrigerator portion on top behind two doors that swing
outward from the middle, with a sliding freezer door underneath. French door refrigerators
have become associated with a luxury look, and they do look excellent in kitchens. They
also offer plenty of refrigerator space that’s easy to access, and the slide-out freezer door on
the bottom makes it easy to pull out items you need—though taller people might have to
stoop down a little. French door refrigerators also tend to carry a higher price tag, so keep
that in mind when shopping. If you are in the market for a French door fridge, we maintain
a list of best models in our review article.
Bottom freezer refrigerators. Higher-end models are now placing the freezer on the bottom
with a slide-out drawer, similar to French door styles. Meanwhile, the top refrigerator
portion simply swings open from one side.
Top freezer refrigerator is the traditional fridge type you’re probably most accustomed to
seeing in rental apartments and garages. Typically well under 69" high, these are generally
the least expensive fridges.

CLEANING THE REFRIGERATOR AND FREEZER

Keeping your fridge clean is important to prevent the spread of bacteria and to keep food
safe as bacteria can survive in the fridge for some time.
How to clean your fridge and freezer?
Note: This SOP is for reference or example only, ALWAYS FOLLOW THE INSTRUCTIONS
PROVIDED BY THE MANUFACTURER for safety and to avoid any injury while operating
the equipment.
 Turn the refrigerator/freezer off and unplug it from the power source.
 Remove all items from the inside and let it defrost for several minutes. Make sure to
check if there is enough space on the drainage tank to catch dripping water.
 Remove detachable parts and wash all thoroughly with warm, soapy water, then
rinse clean. Avoid using cleaning products that may pass on taste to food, or damage
your fridge’s interior finish or door seals.
 Dry thoroughly with a clean towel or kitchen roll
 Wipe the inner surface of the refrigerator/freezer with soap and/or disinfectant to kill
bacteria and wipe it off with clean cloth afterwards to remove soap/disinfectant
residue.
 Dry thoroughly with a clean towel or kitchen roll
 Put back the detachable parts into place. Plug the refrigerator/freezer back to the
power source and turn it on.
 Set the thermostat based on the needed temperature.

GAS RANGE/OVEN is a large cooking stove that uses gas or electricity as fuel to produce
heat. There are three types of ranges based on fuel: electric, gas, and dual-fuel, which
pairs a gas cooktop with an electric oven.

CLEANING THE GAS RANGE

Note: This SOP is for reference or example only, ALWAYS FOLLOW THE INSTRUCTIONS
PROVIDED BY THE MANUFACTURER for safety and to avoid any injury while operating the
equipment.

 Turn off the gas valve.

 Take stove parts one by one to be cleaned in dishwasher bench.
 Spray with grease cleaner or soak them up with hot water.
 Lift the strainer stove and dry it.
 Clean the stove with steel wools and dry it.
 Clean the burner and ensure that there is no obstruction on the fire tubes.
 Clean all parts of the stove.
 Reinstall all the cleaned parts one by one.
 Put some cooking oil.
 Use a wire brush if necessary.
 Periodically, burners (particularly open top type) should be removed and cleaned.
 Allow the interior to drain.
 Dry thoroughly before replacing.

CLEANING THE OVEN

Note: This SOP is for reference or example only, ALWAYS FOLLOW THE INSTRUCTIONS
PROVIDED BY THE MANUFACTURER for safety and to avoid any injury while operating the
equipment.

 Remove everything from your oven—racks, pizza stone, thermometer, etc.

 Lay out newspapers or paper towels on the floor beneath your oven.
 Put on your gloves and safety glasses. Spray the oven cleaner around the inside
of your oven, covering the back, sides, bottom, top, door, corners and crevices. If
you have an electric oven, don’t spray on the heating elements; instead, simply lift
them up and spray underneath. If you have a gas oven, don’t spray where the gas
comes through. Close the oven when you’re done.
 Let the spray sit for the time listed on the label (most cleaners will need about 20
- 30 minutes).
 In the meantime, take your oven racks outside, spray them with the cleaner and
place them in a large plastic garbage bag. Either tie or twist the top sh ut. Leave
racks outside in the bag for the time listed on the cleaning label.
 Once the appropriate amount of time has passed, take a damp cloth rag, open the
oven and wipe down all surfaces. If there are extra sticky spots, use a wet scouring
pumice, microfiber sponge or other abrasive tool to remove all grime. Be sure to
really hit every crack and crevice so that you aren’t leaving any traces of dirt or
cleaner behind.
 Remove racks from the bag and rinse them in your sink with hot, soapy water.
Again, use a pumice, sponge or other abrasive tool as needed on any crusted -on
chunks. Dry racks and place them back in the oven.

MEAT GRINDER (also called a "meat mincer" in the UK) is a kitchen appliance for
grinding ('mincing') and/or mixing of raw or cooked meat, fish, vegetables or
similar food. The first meat grinder was invented in the nineteenth century
by Karl Drais. The earliest form of the meat grinder was
Hand-cranked and forced meat into a metal plate that had several small holes,
resulting in long, thin strands of meat. As time passed, the hand-cranked
machines became powered by electricity.
Electric meat grinders we now know today can process several pounds of meat
easily and uniformly. Current models of electric meat grinders have different
attachments to add functionality, such as sausage-making, kibbe, and juicing,
which have greatly broadened the way meat grinders are used.

CLEANING THE MEAT GRINDER

Note: This SOP is for reference or example only, ALWAYS FOLLOW THE INSTRUCTIONS
PROVIDED BY THE MANUFACTURER for safety and to avoid any injury while operating the
equipment.

1. Start cleaning immediately after use. Expect meat to leave oil and grease behind as it
passes through your grinder (as well as stray bits of meat). These will dry and crust over if
given time, so don’t wait too long before cleaning up. Make life easier by dealing with it
promptly after each use.
2. Feed bread into the grinder. Before you disassemble the machine, grab two or three
slices of bread. Feed them through the grinder just as you did with your meat. Use these to
absorb the meat’s oil and grease, as well as push out any stray bits that are lingering inside
the machine.
3. Disassemble the grinder. First, unplug the machine if it’s electric. Then break it down
into its parts. These may vary according to type and model, but generally a meat grinder
consists of:
 A pusher, feed tube, and hopper (usually a single piece through which the meat is
fed into the machine).
 A screw (an internal piece that forces the meat through the machine)
 A blade
 A plate or die (the metal piece with holes where the meat comes out)
 A cover for the blade and plate

4. Soak the parts. Fill a sink or bucket with warm water and add some dish detergent.
Place the disassembled parts inside once full. Let them sit for about a quarter of an hour to
loosen up any remaining grease, oil, or meat.
 If your grinder is an electric model, do not soak any motorized parts. Instead, use
this time to wipe down the outside of the base with a damp cloth and then a fresh
one to dry it.

5. Scrub the parts. Use a sponge to clean the screw, cover, and blade. Be careful when
handling the blade, since this is sharp and can easily cut you if mishandled. Switch to a
bottle brush to clean the inside of the feed tube, hopper, and the plate’s holes. Rinse each
part with clean water when finished.
 Don’t rush through this process. You want to remove all traces so you don’t end up
with a breeding ground for germs and bacteria. So once you think you’ve scrubbed
something enough, scrub it just a little bit more.

6. Dry the parts. First, wipe them down with a dry towel to get rid of excess water. Then
lay them on a fresh towel or wire rack to air-dry. Avoid rust and oxidation by waiting until
they are totally dry before assembling back your grinder.

SMOKEHOUSE is a device used in treating the fish or meat with smoke. It can be a cold smoke house
or a hot smokehouse. It is a hot smokehouse if the fish is in close proximity to the source of smoke and a
temperature of 66 degree celcius to 88 degree celcius is produced. If the source of smoke is 2 meters away
from the fish and the temperature of smoke is 32 degree celcius – 43 degree celcius, then it is a cold
smokehouse. Some are simple like the barrel and drum types while others are mechanized and controlled
like the Torry smokehouse which can also be used as a drier.
Different Types of Smokehouse

Parts of a Drier Smokehouse and their Functions

1. Removable slatted benches. They hold the fish to be smoked.

2. Removable hangers with hook. They are used for hanging fish to be dried or
smoked.
3. Wooden hooks. They are nailed from the top of a the drier smokehouse where fish
are also hanged when drying or smoking.
4. Vents. These are located below the roof at the front and back of the smokehouse to
provide the necessary air circulation.
5. Tunnel or pipe. Conveys the smoke from the concrete furnace into the
smokehouse.
6. Concrete furnace. It is where the smoke – producing materials are placed and
burned.
7. Tight sheathing rafters. Serve as the top cover or roofing of a smokehouse.
8. Meshed screen. Serve as a closure to openings like the vents to keep flies and
insects from entering the smokehouse.
Vertical Water and Electrical Smokers

A vertical water smoker is built with a bottom fire pan that holds charcoal
briquettes and generally has two cooking racks near the top.
The water pan positioned above the coals supplies moisture and helps
regulate that internal temperature. An electrical smoker is similarly
constructed, except the smoke is controlled by pre-moistened wood chips
rather than charcoal. This will provide a more constant temperature and
may require less attention during smoking. The sizes of electric smokers
vary with some accommodating up to 40 pounds of meat/fish at one time.

Barrel Smoker
A clean, non-contaminated 50-gallon metal barrel, with both ends
removed, can be used as a smoker for small quantities of meat, fowl,
and fish. Set the open-ended barrel on the upper end of a shallow,
sloping, covered trench or 10-to12-foot stovepipe.

Dig a pit at the lower end for the fire. Smoke rises naturally, so having
the fire lower than the barrel will aid its movement towards the meats. Mound the dirt
around the edges of the barrel and the fire pit to eliminate the leaks. You can control the
heat by covering it with a piece of sheet metal. Use metal or wood tubes as racks from which
to suspend your sausages in the barrel. At the beginning of the smoking, you want a rapid
flow of air past the meat to drive off excessive moisture. Less rapid air movement near the
end of the smoking period prevents excessive shrinkage of meat. Use moist wood chips,
sawdust, or charcoal for starting your fire. You want a lot of smoke but very little flame.
Once your fire is going, you can add green sawdust or green hardwood to cool the fire and
make more smoke. Never use gasoline or other accelerants to start your fire. Besides their
explosive potential, which can cause serious injury, the fumes and residues will
contaminate your sausage. Metal strips can be attached to the cover, to help hold it in place,
trapping the smoke near the meat. You can monitor the inside temperature by suspending
a thermometer from one of the metal racks.

Frame or Concrete Smokehouse

You can build a smokehouse out of wood or concrete blocks. While

these are more elaborate structures, they will accommodate larger
quantities of meats at one time and will last for many years.
They have the advantage of making temperature control easier and
reducing fire hazards. Their tight construction and well-fitted
ventilators can control air flow past the meat. A larger-size building will
provide space for several tiers of racks. This will let you adjust the
hangers to the size of the pieces of meat being smoked. Meats can be crowded into a
smokehouse, but the only rule is that no piece of meat be able to touch another or the wall.
Any building you construct should have four features: a source of smoke, a place to hold
the smoke, a method to hold the meat in the smoke, and a draft regulator near the top of
bottom. A smokehouse is a very slow oven in which the temperature does not exceed 200
degrees Fahrenheit. Even though you will use and maintain low temperatures, build your
smoke house in a safe location from other buildings, particularly your home and away from
all combustible materials. Check with local ordinances and fire codes, before you begin any
construction.
 The size of your smokehouse can be calculated based
on the amounts and weights of meat used. These
requirements vary with the weight of the cuts. To
estimate the capacity of your smokehouse, use an
accepted measure of 12 inches in width, front and
back, and 2 feet in height for each row. Construction
plans for smokehouses are generally available from
university extension offices or commercial supply
companies. While smokehouses are excellent for
processing meats, they do not make a good storage
area for smoke-finished meats. After your smoking
processing is complete, flies will eventually get in
either on a piece of meat or when the door is open. Smokehouses can be used for storage,
however, if each piece of meat is properly wrapped, bagged, and hung separately, provided
everything is fly and insect proof.

PRESSURE COOKER, invented by the physicist Denis Papin, works by expelling air from
the vessel, and trapping the steam produced from the boiling liquid
inside. This raises the internal pressures and permits high cooking
temperatures. This, together with high thermal heat transfer from
the steam, cooks food far more quickly, often cooking in between
half and a quarter the time for conventional boiling. After cooking
the steam is released so that the vessel can be opened safely.

Pressure Cooker Parts

1. Geared seam gauge or pressure gauge. It indicates the pressure and temperature inside
the cooker while processing.
2. Pressure regulator weight. It is used to close the vent pipe and regulate the accumulated
pressure inside the cooker while processing. It contains holes, which correspond to the
desired pressure directly over the vent pipe. For instance, if the desired pressure is 10
pounds, the pressure regulator weight hole of 10 is inserted over the vent pipe.
3. Vent pipe for pressure regulator weight. It is where the pressure regulator weight is
placed. It releases steam when opened.
4. Bakelite wingnut or knob. It is used to securely fasten the cover of the cooker to its
body.
5. Arrowhead and arrowline. They indicate if the cover is properly seated on the body.
6. Automatic pressure control. It consists of the vent pipe and pressure regulator weight.
It automatically controls the pressure inside the cooker while processing.
7. Overpressure plug. It automatically vent or release steam if the vent pipe becomes
clogged.
8. Cover. Seals the body of the cooker during processing.
9. Body. It holds the water for processing and the metal rack where the canned products
are placed during processing.
10. Bakelite top handle. This is for holding the cover when lifting it away from the body or
seating it properly on the body.
11. Body or side handles. This is used for holding the body of the cooker when transferring
it from one place to another.

Understanding Your Pressure Cooker

 Know what a pressure cooker does. When the pressure cooker is turned on, heat
produces steam which cooks food faster by raising the boiling point. There are two
types of pressure cookers. The first is the old style pressure cooker which has a “jiggle
top” or weighted pressure regulator that sits on top of the vent pipe on the lid. The
second type is the newer style that uses spring valves and a closed system.
 Check to make sure there are no dents or cracks in your pressure cooker before
using it. Also check that the pressure cooker is clear of leftover food. Pressure
cookers that have cracked can be dangerous as they could release hot steam and
burn you.
 Know how to fill the pressure cooker. There must always be some sort of liquid in
your pressure cooker before you cook anything in it. Most recipes call for water to be
used. The cooker should never be more than ⅔ full of liquid as there needs to be
room for the steam to accumulate.
 For a jiggle top cooker: There must always be at least one cup of water in a jiggle
top pressure cooker. This amount of water is generally sufficient for 20 minutes of
cooking.
 For a valve cooker: The minimum amount of liquid used in a valve cooker is ½ cup.

Using the Pressure Cooker

Note: This SOP is for reference or example only, ALWAYS FOLLOW THE INSTRUCTIONS
PROVIDED BY THE MANUFACTURER for safety and to avoid any injury while operating the
equipment.

 Place the food to be cooked inside the pressure cooker. Add the amount of water
needed to properly cook the specific food you are making in the pressure cooker.
 Take off the safety valve or weighted pressure regulator off and close the lid
properly. Make sure to lock the lid. Place the cooker on a larger burner on your stove.
Set the heat to high. The cooker will start converting the water to steam.
 Wait for the pressure cooker to gain pressure. The pressure will begin to rise inside
the cooker. When the pressure reaches the designed safety limit, the cooker will begin
to simmer the food.
 In old jiggle top valves, this will be when steam comes out of the vent and the
weighted pressure regulator will begin to jiggle (hence the name jiggle top). Place the
safety valve on the nozzle when you see steam coming out of the nozzle.
 In new pressure cookers there are marks on the valve stem that indicate the pressure
inside the cooker. The marks will appear as the pressure rises.
 Reduce the heat to a lower level so that the cooker continues to simmer and does not
whistle. Begin timing the cooker at this point as per the recipe you are following. The
idea is to maintain the pressure throughout cooking time. If the heat supply is not
reduced the pressure may continue to rise and the dead weight or safety valve opens
(blows a whistle), releasing steam and preventing the pressure from rising any
further. The safety valve is provided to prevent possible rupture of the cooker itself.
It is not an indicator of cooking time.

Removing Food from the Pressure Cooker

Note: This SOP is for reference or example only, ALWAYS FOLLOW THE INSTRUCTIONS
PROVIDED BY THE MANUFACTURER for safety and to avoid any injury while operating the
equipment.

 Turn off the heat when your food has cooked for the amount of time given in your
recipe. If you cook the food for longer, it is more than likely develop into the
consistency of baby food. You do not want this to happen.
 Lower the pressure inside the cooker. Do not attempt to lift the lid off of the cooker.
Recipes will specify how you should release the pressure. There are three ways to do
this.
 The Natural Release Method: This method is used for long cooking foods like roasts
to continue to cook while the pressure reduces on its own. This takes the longest of
any of the methods and generally takes 10 to 20 minutes.
 The Quick Release Method: Most old pressure cookers, and all new pressure cookers,
have a quick release button the lid. When this button is released, the pressure is
slowly released from within the cooker.
 The Cold Water Release Method: This is the fastest way to release pressure. Do not
use this method if you have an electric pressure cooker. Take the pressure cooker
and place it under the sink faucet. Run cold water on the lid until the pressure drops.
Do not run the water directly on the pressure regulator or vent. This is the fastest
way to release pressure.
 Check to make sure that all of the pressure has been released. On jiggle tops, move
the pressure regulator. If there is no sound of escaping steam, all of the pressure has
been released. On a new model, move the valve stem. If there is no sound of escaping
steam, there is no pressure left.
 Remove the lid carefully. Take the cooked food out of the pressure cooker.

PRESSURE CANNER is a heavy-duty piece of equipment with a vent, a pressure gauge, and
screw clamps. It is capable of heating the food in the jars to hotter than
the temperature of boiling water.The second thing to understand is which
foods can be safely processed by which method. Here's the basic rule: all
low acid a.k.a. alkaline foods must be processed in a pressure
canner, not a boiling water bath. What does that mean? It means that
any unpickled vegetable, including vegetable soup stocks and all animal
products, cannot be safely processed in a boiling water bath. You need a
pressure canner for them.

A Step-By-Step Guide to Pressure Canning

(Leda Meredith, https://www.thespruceeats.com/pressure-canning-step-by-step-guide-1327465)

Note: This SOP is for reference or example only, ALWAYS FOLLOW THE INSTRUCTIONS
PROVIDED BY THE MANUFACTURER for safety and to avoid any injury while operating the
equipment.

If you want to can unpickled vegetables, soup stocks, beans, or any non-acidic food, you’ve
got to use a special piece of equipment called a pressure canner.

Other foods, including fruit, sweet preserves, and pickles can be safely canned in a boiling
water bathwithout special equipment.

Each brand of pressure canner is slightly different, and you want to read through the
manufacturer’s instructions carefully before using a new pressure canner for the first
time. The instructions that follow apply to pressure canning in general. Hopefully, they will
demystify the process for you.
Place Rack in Canner & Add Water

Pressure canners come with a removable rack. Make sure the rack is in the canner before
you add water and load the jars. Add the amount of water specified in the manufacturer’s
instructions. If no amount is specified, go for a three-inch depth of water. Add even more
water if the food will be processed for longer than 40 minutes.
Turn On Heat If Hot Packing Jars

If the food will be hot when you fill the jars before processing, you can go ahead and turn
the heat on under the canner and start heating the water. Do not turn the heat on yet if the
food will be cold packed into the jars or the jars could crack when placed in the water.

Fill Jars and Place in Pressure Canner

Fill clean canning jars, leaving 1/2 to 1-inch headspace. Screw on two-piece canning lids
and use a jar lifter to lower the jars into the canner. Hold the jars upright so that the food
doesn’t get on the adhesive ring on the inside of the lids. Leave a little space between the
jars.
Close Canner and Vent Steam for 10 Minutes

Fasten the pressure canner lid on; how to do this varies depending on which brand you’ve
got. Leave the vent pipe or the petcock open. Turn the heat on high if it isn’t already. When
steam begins to escape from the vent or petcock vigorously, start timing. Follow the
manufacturer’s instructions for how long to allow the steam to exhaust. If unspecified, let
it go for 10 minutes.
Raise Pressure and Process the Jars of Food

Put the weighted gauge on the vent or close the petcock, depending on the model of canner.
The pressure will start to go up, which you can see on the dial gauge or tell by when the
weighted gauge starts to hiss and jiggle.

When the pressure specified by the recipe is reached (typically 10 pounds of pressure),
begin timing according to the recipe's instructions. Adjust the heat as necessary to maintain
that level of pressure for the entire processing time.

If the pressure ever goes below the specified amount, you have to raise the heat to bring the
pressure back up and start the processing time all over again from the beginning. This is
not optional—it’s a safety-first thing.

Depressurize the Canner Before Opening

When the timed processing is done, turn off the heat and let the canner cool down until five
minutes after the pressure gauge reads zero. The canner is not only cooling down during
this time, but it is also depressurizing.

Remove the weight from the vent or open the petcock slowly. If there is any hissing sound
when you start to do this, then the canner is not fully depressurized. Leave it weighted or
closed in that case and give it an additional five minutes of cool down/depressurizing time.

Open Pressure Canner and Carefully Remove Jars

Carefully open the canner lid. Remove it by lifting the side that is away from your face; a lot
of steam will be released, and it could burn you if you open the side closest to you first.

Remove the jars with a jar lifter, being careful not to tilt them. Place them on a heat-resistant
surface where they can remain undisturbed until the jars are completely cooled. After
cooling, test the lids to verify that they are sealed. Label and store away from direct light
and heat.
CAN SEALER is equipment used to seal tin cans with its first and second operation rolls.
Some processed food products are usually packed in tin cans which are
mechanically sealed with a can sealer.

Below are the functions of some parts of an automatic can sealer:

1. Clamp. This fastens

the sealer on the table or
arm chair and holds it
tightly in place, especially
during operation.
2. Base plate or plunger
plate. Its function is to
hold the base of the can.
It has grooves to fit the
can base wherein these
grooves coincide the can
size.
3. Can lifter handle. It is
used to raise the base
plate so that the can cover
will reach up to the chuck and lower the base plate so that the can cover will reach up to
the chuck and lower the base plate when sealing is through.
4. Crank. This part is turned during the sealing of can seams both first and second
operation rolls.
5. First operation roll. It is used to clinch, partially or half – seal the seams of a can cover.
6. Second operation roll. It is used to complete – seal the seams of a can cover.
7. Seaming roller pin – first. It is placed on the hole of the first operation roll to fasten on
it.
8. Seaming roller pin – second. It is placed on the hole of the second operation roll to
fasten on it.
9. Rivet. This part is placed in the hole of the adjusting lever which coincides the can cover
size. If can cover size is No. 2, for instance, one – half pound tuna can rivet is placed in No.
2 hole of the adjusting lever. Rivet is also called adjusting pin.
10. Chuck. It is used to hold the cover of the can while sealing is going on. Chuck has many
sizes, namely Number 1, 2, 2 ½, and 3, respectively. If No. 2 cover is used, hence, hence,
chuck No. 2 is used.
11. Height washers. These washers are placed in base plate shaft to match the height of
the can when lifted up to the chuck.
12. Adjusting levers. There are two adjusting levers, one for the first operation roll and the
other, second operation roll. There are numbered holes on these levers wherein rivets are
placed to coincide the can size.
13. Base compression spring. It acts as cushion while sealing is on the process.
14. Base plate shaft. This is the part where compression spring and height washers are
inserted.

KNIFE is a tool with a cutting edge or blade often attached to a handle or hilt. One of the
earliest tools used by mankind, knives appeared at least two-and-a-half million years ago,
as evidenced by the Oldowan tools. Originally made of wood, bone, and stone (such
as flint and obsidian), over the centuries, in step with improvements in both metallurgy and
manufacturing, knife blades have been made from copper, bronze, iron, steel, ceramic,
and titanium. Most modern knives have either fixed or folding blades; blade patterns and
styles vary by maker and country of origin.
Different types of knives:

A chef knife, sometimes called a chef’s or cook’s knife — has a long,

broad blade with a straight edge. It is widest across the heel, tapering
up to a finely pointed tip. The curved blade of a chef knife allows it
rock back and forwards on a chopping board, which makes it the perfect tool for chopping
and dicing lots of vegetables at once. The broad heel area means it can stand up to more
pressure during heavy-duty chopping work, which is useful for cutting thicker or harder
foods, like potatoes, onions, or parsnips.A great all-rounder, a chef knife is one of the most
versatile knives in the kitchen, perfect for everyday dicing and mincing tasks.

A utility knife is a similar shape to a chef knife, but smaller and

slimmer. Some utility knives also have a sharp tip which tapers up
towards the spine, to allow for more intricate work. A utility knife is
good for chopping smaller foods and vegetables, like shallots. It shares many of the qualities
of a chef knife, but it can be a useful tool when working with smaller food items, as the
utility knife allows for more precise cutting work. So, when your cook’s knife is a little too
big for the job, you’ll want to reach for a utility knife instead.

A paring knife has a short, slim, evenly sized blade with a pointed tip.
It tends to be light, to allow for easy handling during delicate work. The
small but mighty paring knife is used to cut, chop and slice fruits and
vegetables, but they can also be used for a multitude of other kitchen tasks. Despite their
small size, paring knives will make light work of harder foods, like potatoes, while still being
maneuverable enough to carry out delicate tasks like peeling, trimming, and removing seeds
from fruit and veg.

A bread knife has a long, evenly sized blade, with a sharp serrated
edge — like a saw. This sort of knife is designed for use on softer items.
The long blade and sharp serrated edge of a bread knife makes it the
perfect tool for sawing through all sorts of different breads, including crusty bread,
baguettes, bagels and bread rolls. This is because the grooved edge allows the chef to cut
through softer textures without crushing them out of shape. Bread knives can also be used
to slice cakes with soft, fluffy textures, as they can cut through them without knocking the
air out of the sponge or damaging the overall shape. If you don’t have a cake leveler in your
kitchen, a bread knife can also be used to even out your sponge cakes after baking.

A carving knife is a long, slim knife, tapering to a sharp point.

Sometimes called a slicing knife, a carving knife is one of the longest
kitchen knives in the kitchen. Its narrow width means that it produces
less drag as it cuts through food, allowing it to create cleaner, more uniform slices. When it
comes to serving meats like poultry, pork, lamb or beef, a carving knife is the best tool for
the job, as it will produce thin, neat, evenly sized slices. It can also be used to tackle larger
fruits and vegetables, such as melons, which can be tough to slice through using smaller
or broader knives.

Cleavers — also called butcher knives — have a flat, rectangular-

shaped blade. They come in a variety of sizes, depending on their
intended use. They’re one of the broadest, heaviest knives, and
sometimes feature a hole near the spine of the blade so they can be
hung up when not in use. A cleaver is used to chop up raw meat, either as part of the
butchery process or to divide it into smaller portions before cooking. The large, heavy design
means that it can even cut through bone, making it one of the best knives for raw meat
prep. Given its bulky size, this sort of knife is generally only used on raw meat, rather than
cooked food. The broad, flat, heavy surface of cleavers can also come in handy for crushing
garlic cloves or ginger against a chopping board.
A boning knife is a slim blade with a very sharp edge, usually tapering upwards to a fine
pointed tip. It’s fairly short (usually only around six inches) and is
usually rigidly constructed, although more flexible blades are available
for delicate meat. A boning knife is the best knife for cutting meat
bones and trimming cartilage to create the perfect joint or cut before
cooking. The pointed tip and slim blade make it a great choice for cutting around the bone
without ruining the surrounding flesh. The strong, rigid blade can also be used to cut
through cartilage. When de-boning pork or beef, a slightly harder knife is best, while a more
flexible blade will suit poultry. Boning knives are designed to be light and maneuverable,
so you can count on them to be comfortable and easy to use.

A filleting knife is a long, slim knife with a flexible blade. It has a very
sharp edge and a finely pointed tip for piercing through skin, and to
allow for intricate bone-removal work. It has a similar appearance to
a boning knife, but the blade is thinner and more flexible. The slim, flexible blade is perfect
for removing bones without damaging the delicate flesh of the fish. They differ from other
knives in that they’re often used to cut through food horizontally, rather than vertically —
this allows chefs to cut around the backbone of whole fish to create perfect fillets. Filleting
knives are great for all kinds of work involving fish, so they’re perfect if you like to try out
lots of new recipes.

Salmon knives have a very long, flexible blade with a double edge, and
are designed to fillet larger fish. Salmon knives are slim and sharp to
allow for precise filleting and skin removal, and many designs also have
indentations along the side of the blade. A salmon knife is used to slice, fillet and remove
the skin from larger fish, like salmon. They’re slender enough to fit between the skin and
flesh without damaging the delicate fish, allowing the chef to create clean, tidy fillets.
Because they can be used to create precise fillets, they’re very effective at minimizing waste.
Many salmon knives also have dimpling or indentations along the surface of the blade,
which reduces drag during cutting and helps to stop the raw fish from sticking to the metal.

Santoku knives — originally called santoku bocho knives, meaning

‘three uses’ —are great for precise cutting, dicing and mincing. One of
the most popular types of kitchen knives in their native Japan, santoku
knives have long, slightly tapered blades with a drop point to allow for more precise,
intricate cutting work. They usually have dimpling along the blade to prevent food from
sticking to the metal. The sharp, straight edges and drop-point tips of santoku knives make
them an effective tool for cutting fish. They’re particularly useful when preparing sushi or
other raw fish, as the dimpling on the flat side of the blade helps to stop delicate items from
sticking to the metal. The large, broad blade can also be used to scoop up and transport
chopped food after cutting. Their usefulness isn’t just limited to fish, though: santoku
knives also make light work of vegetables. Another great all-rounder, they make an effective
alternative to chef or utility knives.

Sometimes called Japanese vegetable knives, nakiri knives look like

smaller, slimmer versions of a meat cleaver. They have a broad,
rectangular shape, and they almost always have a hollow ground edge,
which is very sharp. Nakiri knives are an excellent tool for chopping vegetables. Because of
their squared shape and straight edge, you can use them to chop right through to the
chopping board without needing to rock the blade backwards and forwards: instead, you
just bring the blade down in a single chopping motion. This makes nakiri knives one of the
best tools for larger veg which are often difficult to cut, like sweet potatoes or butternut
squash. The deep, flat blade makes them a great choice for shredding larger veggies like
cabbages or lettuce, too. The keenly sharp edge can also be used to create very thin, even
slices, so it’s perfect if you like to add ribbons of vegetables to dishes as a garnish.
Tomato knives have a rounded blade with a sharp, serrated edge. Tomato knives are
designed for cutting and slicing tomatoes, which require a specialised
cutting tool owing to their delicate skin and soft, fleshy centres. The
blade is usually about 6–7 inches in length, and they’re designed to be
lightweight and easy to handle. The serrated edge of the knife cuts
cleanly through the skin without crushing the soft interior, allowing the chef to create neat,
even slices or segments. As tomatoes cutting, many tomato knives are specially designed
with textured plastic or rubber handles to help provide better grip during cutting work.

A peeling knife has a short, rigid, and slightly curved blade. It will
usually have a straight, extremely sharp edge. A peeling knife is
primarily used to peel vegetables, potatoes and fruit, and it’s also sharp
enough to easily slice through tough skins. They have a rigid blade and
sturdy, ergonomic handles, both of which help prevent the knife from slipping during
peeling work, making the process much safer.

KNIFE SHARPENER or honing steel, sometimes referred to as sharpening steel, whet

steel, sharpening stick, sharpening rod, butcher's
steel, and chef's steel, is a rod of steel, ceramic or
diamond-coated steel used to re-align blade edges.

CHOPPING/CUTTING BOARD is a durable board on which to place material for cutting.

The kitchen cutting board is commonly used in preparing food; other types
exist for cutting raw materials such as leather or plastic. Kitchen cutting
boards are often made of wood or plastic and come in various widths and
sizes.

FOOD PROCESSORS are similar to blenders in many forms. A food processor typically
requires little to no liquid during use, unlike a blender, which requires a set
amount of liquid in order for the blade to properly blend the food. Food
processors are used to blend, chop, dice, and slice, allowing for quicker meal
preparation.

BLENDER (sometimes called a liquidiser in British English) is a

kitchen and laboratory
appliance used to mix, purée, or emulsify food and other substances. A
stationary blender consists of a blender container with a rotating metal blade
at the bottom, powered by an electric motor that is in the base. Some powerful
models can also crush ice and other frozen foods.

VACUUM PACKER or VACUUM SEALER removes the air from the packaging and reduces
atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and
preventing the evaporation of volatile components. It is
also commonly used to store dry foods over a long period of
time, such as cereals, nuts, cured meats, cheese,
smoked fish, coffee, and potato chips (crisps). On a more
short-term basis, vacuum packing can also be used to store
fresh foods, such as vegetables, meats, and liquids, because it inhibits bacterial growth.
IMPULSE SEALER or POLY SEALER is a powered tool used to seal different types of
plastic packaging—most often poly bags containing groups of parts or
components. It uses an impulse of electricity to heat up a metal wire that
melts one layer of plastic to the other. This creates a permanent seal that
can only be broken by cutting it open later or ripping it open. One of the
advantages of using impulse sealers over heat sealers is that there’s no
warm-up time needed—and no need for a cool-down time, either. As a
result, they’re a bit safer to use (though, of course, anyone who uses one
needed to be properly trained on how to use it).

SALINOMETER is a device designed to measure the salinity, or dissolved salt content, of

a solution. Since the salinity affects both the electrical
conductivity and the specific gravity of a solution, a
salinometer often consist of an EC meter or hydrometer and
some means of converting those readings to a salinity reading.

THERMOMETERS indicate the degree of hotness or coldness of a thing or body. It measures

how high or how low the temperature is.

PSYCHROMETER is used to measure the relative humidity of the air

when sun drying.

Salting Equipment
Oil drum – used as a container to keep salted fish during the process

Earthen pots are used in storing the salted products.

Wooden salting vat is a container used in the salting process.

Smoking Equipment
Baklad made of bamboo used in drying the fish prior to smoking

Bakol is a bamboo basket used to transport smoked fish

Panakip is a bamboo cover used to keep fish submerged in the brine while
boiling
WEIGHING SCALES is a device that displayed weight by measuring a deflection, such as a
spring scale. In modern weighing machines, scales generally use springs or strain gauge
load cells. Scales calculate how much something weighs by measuring how much force
exists between the object being weighed and the Earth. Although weighing scales measure
force, they can provide measurements of mass in kilograms, grams, pounds as well as other
units of measurement. Modern-day scales are more complicated and have a host of uses.
Scales can be divided into two broad categories – digital and analogue. There isn’t a lot of
difference between digital and analogue weighing machines, but analogue machines were
widely used before digital ones came into use. Since analogue scales work mechanically,
the results are not the same every time they are used to weigh a product. That’s why digital
scales have completely conquered the world of weighing machines. They offer a better design
and more features compared to analogue ones. Both the machines have the same function
of measuring weight, but digital weighing machines have an LCD display, memory capacity
and accurate weighing capability.
Key considerations for weighing scales

 Accuracy – the scale’s ability to provide a result that is as close as possible to

the actual value. The best modern sales have an accuracy of better than one
part in 100 million when one-kilogram masses are compared.
 Calibration – the comparison between the output of a scale against a
standard value. Usually done with a standard weight and adjusted so the
instrument gives a reading in agreement.
 Capacity – the heaviest amount that can be measured on the scale.
 Precision – the amount of agreement between repeated measurements of the
same quantity. Which is also known as repeatability. This means a scale can
be really precise but not necessarily be accurate.
 Readability – this is the smallest division at which the scale can be read. It
can vary from 0.1g to 0.0000001g.
 Tare – the act of removing a known weight of an object, usually the weighing
container, to make a scale read at zero. This means the final reading will show
just the material’s weight and not incorporate the weight of the container.
Different types of industrial scales and their uses

Astro Compact Scales

These scales are designed for use in a variety of food environments – from
small café kitchens and mid-sized catering companies to large restaurant
chains and internationally known fast-food franchises. The stainless steel is
ideal for kitchen settings and allows efficient cleaning.

Bench Scales

Bench scales are robust and often portable scales. They’re typically used for
weighing smaller items and are designed to be used on a worktop or bench.
They can be used in an extensive range of applications and for tasks as
simple as weighing a small parcel or ingredients.

Compact Balance Scales

Compact balance scales are very common, as they tend to be inexpensive

and can be used almost everywhere for a variety of purposes. They’re
lightweight and easy to transport, and can usually be powered by batteries
for added mobility. Compact scales can be used in almost every industry and
are useful when travelling or moving around, such as carrying to various
classrooms or at trade shows.

Electronic Counting Scales

Electronic piece counters are ideal for anywhere an exact count is required.
For instance, manufacturing plants use our counting scales to count the
number of screws, bolts, washers and more.

Crane Scales

These scales are often used in the manufacturing and transportation of

cargo. Knowing the weight of a load is vital when transporting large amounts
by train, plane, or ship because the weight may change the distribution of
the freight. If it’s not monitored properly, this could endanger the crew and
the rest of the cargo being transported.

Electronic Weighing Scales

Electronic weighing scales offer an LCD display and are used in a wide
variety of industries and businesses for weighing and segregating materials
accurately.

Hanging Scales

These are heavy duty industrial scales commonly used either by hand or
suspended from a fixed position. Types of hanging scale include scales that
offer large weighing capacities up to 10 tonnes for weighing cargo and
shipping containers, and mechanical handheld scales that are typically
lower in capacity for weighing small objects such as tote bags and feed sacks.

Platform Scales

Platform scales are usually made of stainless steel for easy cleaning. They
tend to be very sturdy with a high capacity, and components like cables are
covered for extra sturdiness. They're used in manufacturing and business
settings to weigh bulky items or count a very high amount of smaller pieces.
Some vets and zoos use platform scales to weigh large animals and they’re
also used in airports to weigh luggage.

Pocket Scales

Pocket scales are portable and designed to be small enough to carry in

a pocket. Despite their small size, they can accomplish just about anything
a regular-sized weighing scale can. These scales are often used by schools,
jewellers and in laboratories for measuring small objects.

Precision Balance Scales

A precision balance or precision scale is used to describe a higher grade of

balance or weighing scale with a high precision (up to 0.01g readability).
They’re built to last and are ideal for school science experiments, field work
and medical research.
 Precision Electronic Scales

These scales are used to describe a digital weighing scale which is precise
and accurate in its measurement. They’re suitable for use as high-quality
medical scales within laboratory or medical environments because of their
precise nature and advanced technology.

Warrior Washdown Scales

Warrior scales meet the demands of cleaning room environments in most

industries including food, pharmaceutical, veterinary, industrial and
manufacturing tasks. Warrior scales feature durable stainless steel bases
and sealed display for operation in wet environments and easy cleaning after
weighing.

Washdown Scales

All washdown scales can be thoroughly washed, as they incorporate

stainless steel parts and watertight seals. Ideal for use in many industries,
they’re well-suited for weighing food and beverages, powders, chemicals,
pharmaceuticals, or for any application needing a sealed scale for wet or
dusty environments. This allows for removal of any lingering particles after
weighing, which reduces the risk of cross-contamination, removes dirt build-
up and helps eliminate the growth of bacteria, mould or other toxins.

MEASURING SPOON is a spoon used to measure an amount of an ingredient, either liquid

or dry, when cooking. Measuring spoons may be made of plastic, metal, and
other materials. They are available in many sizes, including
the teaspoon and tablespoon.

MEASURING CUP OR MEASURING JUG is a kitchen utensilused primarily to measure

the volume of liquid or bulk solid cooking ingredients such as
flour and sugar, especially for volumes from about
50 mL (2 fl oz) upwards. Measuring cups are also used to
measure washing powder, liquid detergents and bleach for
clothes washing. The cup will usually have a scale marked in
cups and fractions of a cup, and often with fluid measure and
weight of a selection of dry foodstuffs. Measuring cups may be made of plastic, glass,
or metal. Transparent (or translucent) cups can be read from an external scale; metal ones
only from a dipstick or scale marked on the inside.

BRIX REFRACTOMETER, as the name indicates, is used for determination of sugar

content in liquid solutions, for example, beverages, wine or juices. This is a
method of quick measurement of sucrose (% by weight) in a certain liquid. The
brix refractometer may be applied not only in the laboratory or at the enterprise,
but also in the household, for accurate measurement of sugar level in the self-
made drinks and syrups. Brix value is the main parameter that indicate s the
quality of the final product.
MIXING BOWL is a deep bowl that is particularly well suited for mixing ingredients together
in. These come in many materials, such as stainless steel,
ceramic, glass, and plastic. Common bowl sizes available
include 1½, 2, 2½, 4, 5, 6, 8, 10, and 12 quart bowls. There
are however, a wide variety of sets with different sized bowls included as part of a 3 or 4
bowl set that can be stored easily nested within the next larger size. The smallest sized
bowls are commonly used for mixing small quantities or beating eggs. Larger bowls are most
often used to prepare medium amounts of sauces or for mixing dried ingredients.

CHECK SANITIZE AND CALIBRATE EQUIPMENT FOR SALTING, CURING AND

SMOKING

Food quality and safety is the one of the most crucial aspect in the Food Processing Industry
and that is just one link in the chain of people from farmers to food servers who potentially could
contaminate food. Most of the foodborne illnesses experienced today are preventable if farmers,
chefs, food processors, cooks, and servers focus on safety, according to the Center for Science in
the Public Interest, a nonprofit consumer group.

Good Manufacturing Practice (GMP) is a system for ensuring that products are
consistently produced and controlled according to quality standards. It is designed to
minimize the risks involved in any pharmaceutical production that cannot be eliminated
through testing the final product.

GMP covers all aspects of production from the starting materials, premises, and equipment
to the training and personal hygiene of staff. Detailed written procedures are essential for
each process that could affect the quality of the finished product. There must be systems
to provide documented proof that correct procedures are consistently followed at each step
in the manufacturing process - every time a product is made.

Sanitation in Food
There are three main types of hazards or contaminants that can cause unsafe food:
Biological, chemical, and physical. Biological includes microorganisms; chemical includes
cleaning solvents and pest control; and physical means hair, dirt, or other matter.
In our research, we’ve come up with five frequently mentioned sanitation tips to prevent
foodborne illnesses in food service and retail businesses. They are:

1. Proper personal hygiene, including frequent hand and arm washing and covering
cuts;
2. Proper cleaning and sanitizing of all food contact surfaces and utensils;
3. Proper cleaning and sanitizing of food equipment;
4. Good basic housekeeping and maintenance; and
5. Food storage for the proper time and at safe temperatures.
Proper employee education and training, as well as monitoring and recordkeeping by
management of clean and sanitation tasks, also are important, according to Joshua Katz,
PhD, new director of the Food Marketing Institute’s Food Safety Programs in Arlington,
Virginia, USA.
But while procedures and training can be put in place, their effectiveness depends on how
they are enforced. One way is to apply public pressure to those with cleanliness issues, says
Klein. “The Center for Science in the Public Interest makes the results of the health
department inspections more public. We believe the transparency of those results…will
serve as an incentive.”
Klein says restaurants need to bear some responsibility for the periodic training of
employees and oversight. “They need to ensure materials that explain the responsibilities
of employees are available to them in multiple languages, English, Spanish, Chinese, and
that there are visual cues, such as hand washing signs above the wash sink.” Some chains,
such as Clyde’s Restaurant Group, have periodic hand-washing competitions as a built-in
incentive for cleanliness, she says. One company that is known for its sanitation controls
is McDonald’s, adds Klein. “Those types of entities are keeping control of their brand.”

5 Essential Tips for Effective Sanitation

#1 Tip: Personal Hygiene

Most foodborne illnesses are caused by bacteria or other microorganisms spread by people
who handle food, according to a report called “Serving it Safe” from the National Food
Service Management Institute and the U.S. Department of Agriculture. The report also noted
that every action in food service could potentially impact food safety during purchasing,
storing, preparing, holding, serving, or cleaning.
Perhaps the most basic step toward safe food is teaching restaurant, supermarket, and
other food-handling staff the importance of basic hygiene. That includes washing their
hands and exposed arms frequently and at key times in food handling, such as when they
switch from touching raw to cooked food. Covering cuts also is critical.
The FDA’s 2009 Food Code cleaning procedures recommend that food employees clean their
hands and the exposed portions of their arms, including prosthetic devices, for at least 20
seconds using a cleaning compound in a hand washing sink. To avoid re-contaminating
their hands or prosthetics after washing, employees should utilize disposable paper towels
or similar clean barriers whenever touching surfaces such as faucet handles and restroom
door handles.
Injuries on the hands or lower arms should be cleaned and treated immediately so they do
not become infected and contaminate food and equipment, according to The Idaho Food
Safety and Sanitation Manual. Rubber or plastic gloves should be worn until the injury is
healed and to prevent a bandage from getting into food. In addition, do not wash hands in
sinks designated for food preparation or equipment and utensil washing as that can
contaminate food, equipment, and utensils.
“Training is important,” says consultant Kornacki. “Fast food has rapid employee turnover,
so you need policies in place and training programs.”

#2 Tip: Clean Contact Surfaces

Proper cleaning and sanitizing of all contact surfaces and utensils is a must, according to
food sanitation experts, as food can typically get trapped in places like counter cracks and
in between fork tines.
Unsanitary facilities and equipment may spread harmful organisms to people or food,
according to the “Serving it Safe” report. Also, cockroaches, flies, mice, and other disease-
spreading pests seeking food could contaminate food, equipment, or service areas.
The report also warns against preparing raw meat and raw fruits or vegetables on the same
surface at the same time to prevent cross contamination and microbial transfer. This means
avoiding cleaning or cutting raw chicken on the same surface as lettuce.

#3 Tip: Sanitizing Equipment

Food equipment such as slicers and fillers can be difficult to clean, especially the internal
parts where a piece of meat could get stuck and become a hotbed for bacterial growth.
“There are going to be pieces of equipment that need to effectively be taken apart to a certain
degree to clean them,” says Kornacki. “Equipment sometimes isn’t designed to be cleaned
and sanitized efficiently.” He notes that he has spent more than six hours merely taking a
slicer apart.
With high-moisture foods, there are still pieces of equipment that are hard to sanitize such
as slicers and fillers, says Kornacki. Dry foods such as walnuts also can be problematic. He
says the current challenges may lead to better equipment design going forward.
“Ideally, you’d break down the equipment every day,” Kornacki adds. “But you need to
balance what is practical with what is effective.”

#4 Tip: Good Housekeeping

It’s important to apply good basic housekeeping and maintenance to food preparation areas
of a store or restaurant. The “Serving it Safe” report notes that food service establishments
use various chemicals to clean and sanitize and for pest control, but if not handled correctly
they could contaminate food and make people sick, and even injure the employee.

#5 Tip: Safe Storage

To keep bacteria and other microorganisms from growing, it is important to store food at
the correct temperature for the proper amount of time. Microorganisms are more likely to
grow in the danger zone where the internal food temperature is between 41 degrees
Fahrenheit and 135 degrees Fahrenheit, according to the “Serving it Safe” report.
The report recommends that a food service operation document temperatures and keep
written procedures at each stage of food production to make sure the time-temperature
requirements are met.
“One of the things we’re seeing, especially with meat and poultry, is contamination after
cooking,” says Klein. This is true if food is out set too long, or if it is cooked in advance. “A
chicken may be cooked to 165 degrees, but if the internal temperature drops sufficiently,
bacteria can grow,” she says of ready-made food that may linger in a warming tray for hours.
At the same time, where food is stored is important to prevent cross-contamination. The
“Serving it Safe” report notes that a common mistake is to leave thawing meat on the top
shelf in the refrigerator where it can drip onto foods below. Finally, it’s important to not cool
food items in the same ice that will be consumed in food and beverages.

Checking, Sanitizing and Calibrating of Tools

Procedure in checking, sanitizing and calibrating of equipment and tools for fish
processing methods are necessary in the preparation of tools needed in processing.

Checking of Tools
Have all the equipment checked for any defects. Discard those that are defective. Repair
if necessary. Continuous maintenance on the use of equipment must be practiced and
checked every after each use based on the maintenance schedule for every equipment.

Sanitizing Agents: Uses and Specification

Sanitizing agents are substances used in cleaning the tools, equipment and utensils
thoroughly by disinfecting or sterilizing them to make them free from germs or
microorganisms which may contaminate the food to be processed. Disinfecting the
tools, equipment and utensils involves the use of chemicals that destroy or inhibit the
growth of microorganisms that cause spoilage of food. Sterilizing involves destroying
germs or microorganisms with the use of heat and substances capable of killing all
germs and microbes.
The use of sanitizing agents leads to effective sanitation of tools, equipment and
utensils. Sanitation with the use of physical and chemical sanitizing agents will kill
residual microorganisms that remain after cleaning. Cleaning by washing with soap
and water is very important as it ensures the removal of dirt or debris by physical
and/or mechanical means. Clean water is to be used to finally wash and rinse all
utensils, tools and equipment. Sanitizing or disinfecting, on the other hand, rids or
reduces the number of micro-organisms on surfaces where food comes in contact
with. It cannot be accomplished until surfaces where foods are processed are clean.
Moreover, it cannot be effective without a good pest control program.
Cleaning alone by washing does not totally eradicate microbes, germs and viruses, hence there is a need
to use sanitizing agents. Some sanitizing agents are detergent solution for scrubbing surfaces of
processing tables, 150 – 200 ppm chlorinated water for sanitizing. All tools and utensils are also cleaned
and sanitized with the use of detergent solution rinsed with tap water before sanitizing with 150 – 200
ppm chlorinated water by soaking.
Sanitizing rids or reduces the number of microorganisms on the surface where food
comes in contact with. It cannot be accomplished until the surface, where foods are
processed, are cleaned.
In preparing a sanitizing agent from 5.25 % sodium hypochloride diluted with water,
consider the following:

The Recommended Levels Used for Sanitizing Agents

Proper Stowing of Tools, Equipment and Utensils

Tools, equipment and utensils must be properly stowed in order to protect them from
rusting, contamination, etc. and thus lengthen their serviceability. They must be kept in
clean cabinets which are well – ventilated and not subjected to drafts or rain.
Tools and utensils which were washed must be drained and wiped – dry before keeping
them. They should be kept in an orderly way in order to assemble them easily or prepare
them when needed.
The cabinets or racks where they are kept must be properly labeled for easier identification
on the part of the user.
Inspecting and Checking Condition of Equipment and Machines
Before any equipment or machine is used, it must first be checked to make sure that it
functions well and in good condition. Checking and inspecting equipment and machines
will guarantee that all parts are in tact and that no part is missing or defective. This will
also assure that electrical plugs and wirings are not defective and will not in anyway cause
problems on short circuits, electrocution or any form of accident. Religiously checking and
inspecting equipment and machines will facilitate Preventive Maintenance which include
checking the following:

1. Machine temperature
2. Hydraulic fluid
3. Wear and surface condition
4. Crack
5. Leak detection
6. Vibration
7. Corrosion
8. Electric insulation

Calibrating Equipment

Calibrating equipment is necessary to test for the accuracy of certain device or to indicate
the scale.

Weighing Scale: to calibrate, have the reading of the weighing scale pointed or set at 0.

Salinometer: have the brine solution poured into the graduated cylinder, and dip the
salinometer to get the reading (Fig. 2) Allow the instrument to float in the brine solution
and get the reading.

Kitchen Utensils For Fish Curing To Be Made Ready And Sanitized According To
Manufacturer’s Specification
1. Cutting implements like knives
2. Cutting board
3. Kitchen scissors
4. Tongs
5. Basin/bowl

Sanitizing Kitchen Utensils

Flush all surfaces with water. Scrub or brush to remove loosely adhering dirt if
necessary. Dissolve adequate amount of detergent in water with the scrubbing pad or
brush, clean also surfaces of each utensils with detergent. Give particular attention to
corners, flaps, edges and cracks where dirt is likely to accumulate. Rinse thoroughly
with tap water. Sanitize by soaking processing implements in 150-200 ppm chlorinated
water or (refer to recommended usage for sanitizing solution. After 2 minutes, rinse with
5 ppm chlorinated water or tap water.

Procedure in Preparing Supplies and Materials for Salting, Curing and Smoking
1. Have all the supplies and materials ready.
2. check for the freshness of materials like fish
3. Prepare all the ingredients needed in salting, curing and smoking.

LET US REMEMBER
1. All equipment, tools and materials needed in fish curing must be properly checked,
prepared and sanitized.
2. Calibrate tools for accuracy of measurements or weights.
3. Sanitize the equipment/utensils to get rid of dirt that may contaminate food leading
to food spoilage.
4. Always observe care, cleanliness and sanitary practices in using equipment and
utensils in processing fish.
5. Observe accuracy in doing work and in using tools and equipment.
Performing pre–operation activities ensures that all the tools, equipment and utensils
assembled, checked, inspected, sanitized, readied and stowed after use are the appropriate
devices required in processing the food based on the method of processing that will be
undertaken like salting, curing, smoking, fermentation, pickling, canning, bottling,
processing using sugar, drying, and dehydration or artificial drying. Doing this will prevent
the use of inappropriate devices as well as the occurrence of accidents due to the use of
faulty or defective tools, equipment and utensils.

Sanitizing and disinfecting the tools, equipment and utensils will destroy all germs and
microorganisms which were not removed after washing with soap and water. Proper
cleaning and disinfecting leads to:
1. minimizing product rejection, return and complaints due to defects resulting from the
use of defective or inappropriate tools, equipment and utensils;
2. lengthening product shelf life due to the reduction of contamination resulting from the
use of properly sanitized and disinfected tools, utensils and equipment;
3. reduction of the risk on food poisoning due to the use of unsanitized tools, equipment
and utensils; and
4. facilitating preventive maintenance which include checking the machine temperature,
hydraulic fluid, wear and surface condition, crack, leak detection, vibration, corrosion, and
electric insulation.

`
HOW MUCH HAVE YOU LEARNED?
Post Test
A. Multiple Choice
Directions: Read and analyze the questions below. Select the correct answer from the
letter of your choice on your answer sheet. Do not write anything on the module.

1. Which of the following equipment is used to measure brine strength?

a. Salinometer b. Thermometer
c. Refractometer d. all of the above

2. What is the purpose of sanitizing the tools/utensils before they are used?
a. To kill bacteria b. To improve the quality of the product
c. To get rid of dirt d. To avoid accident

3. Your teacher instructed you to prepare the measuring device you will use in measuring
salt and water you will prepare into a brine solution, which of these measuring devices
will you prepare?
a. weighing scale b. measuring cup for liquid and solid ingredients
c. table spoon d. Erlen Meyer flask

4. The following are the steps in preparing equipment ready for processing except ONE.
a. checking c. calibrating
b. sanitizing d. storing

5. Your teacher instructed you to make ready and sanitize kitchen utensils you will use in
curing fish, which of the options below will serve as your guide or basis in doing the
assigned task?
a. manufacturer‘s specifications c. industry requirements
b. product requirements d. approved specifications by BFAR

6. Which of the following tool/equipment specifications are used by manufacturers?

a. dimension as to size, height, capacity, etc.
b. handling and operating requirements
c. proper care and maintenance
d. all of these

7. Why are specifications for food processing tool, equipment and utensils necessary?
a. they provide information to the user on how to handle and operate the equipment
properly.
b. specifications give information concerning the proper use, care and maintenance of
the tools, equipment and utensils
c. it provides information about the tools, equipment and utensils
d. both a and b

8. If you are a food processor, why do you need to know the parts of the equipment,
tool and utensil and their functions?
a. to appreciate the usefulness of a particular device
b. to be able to correctly operate/manipulate a tool, equipment or utensil
c. to be able to do some simple repairs on them
d. to easily determine if a part is missing
9. If you are going to pack processed foods in tin cans, why do you need to seal it with
a can sealer?
a. cans cannot be sealed manually
b. tin cans are difficult to seal
c. to properly seal them
d. a can sealer is the appropriate equipment for attaching the cover to the body of a
tin can with is first and second operation rolls

10. Which of the following will help you determine the kinds of tools, equipment and
utensil you will assemble, sanitize, inspect or check?
a. the kind of product to be produced
b. the method of food processing to be done
c. the raw materials to be processed
d. the availability of tools, equipment and utensils

11. You have already removed the dirt from the tools, equipment or utensils you have
used in processing the food by washing them with soap and water. Why do you still
need to sanitize or disinfect them?
a. washing with soap and water only removes the adhering dirt
b. washing alone cannot remove the microorganisms and germs
c. to effectively kill or destroy all the germs and microorganisms which remained after
washing
d. all of these

12. Which of these is a sanitizing agent you can use for killing the germs and
microorganisms present in tools, equipment and utensils?
a. sodium chloride
b. sodium hypochloride
c. magnesium sulfate
d. calcium chloride

13. How will you properly store tools, equipment and utensils after using them?
a. wipe dry all tools, equipment and utensils which were washed with water before
keeping them
b. stow them in a clean dry place with a good ventilation
c. apply lubricant to parts of equipment that undergo friction to prevent wear and tear
d. all of these

14. Why is it necessary to inspect and check the condition of equipment and
machines before operating them in order to __________.
a. in order to check if no parts are defective or missing
b. in order to check if electrical plugs are in good condition
c. in order to see if they are old or new ones
d. both and b

15. Which of the following preventive machine maintenance will you check before
using equipment or a machine?
a. machine temperature and hydraulic fluid
b. wear and surface condition
c. crack and leak detection and electric insulation
d. all of these
B. Essay
Explain why you must always observe accuracy and cleanliness in using different
equipment, tools and utensils for salting and curing fish?

C. Checklist: Performance Assessment will be scheduled for the following skills listed
below.
Direction: Given below is a five-item checklist. On your answer sheet, put a check (√)
before item that you can do competently and an (X) for before item that you can‘t.
Can you…
__________ 1. Assemble equipment & tools for salting & curing?
__________ 2. Assemble equipment & tools for smoking fish?
__________ 3. Calibrate a weighing scale?
__________ 4. Prepare a sanitizing solution for kitchen utensils?
__________ 5. Prepare materials needed in curing fish?

REFERENCES:
https://blog.designerappliances.com/refrigerator-types/
https://learn.compactappliance.com/types-of-freezers/
https://www.pcrichard.com/library/blogArticle/what-are-the-types-of-refrigerators/1100796.pcra
https://en.wikipedia.org/wiki/Meat_grinder
https://en.wikipedia.org/wiki/Smokehouse
https://www.countryfarm-lifestyles.com/smokehouses.html#.XxpAMaczbIU
https://en.wikipedia.org/wiki/Pressure_cooking
https://www.thespruceeats.com/boiling-water-bath-versus-pressure-canning-1327438
https://www.thepackagingcompany.us/knowledge-sharing/what-is-an-impulse-sealer/
https://www.allianceonline.co.uk/blog/2018/04/types-of-knives-a-guide-to-kitchen-knives-and-
their-uses/
https://en.wikipedia.org/wiki/Food_processor
https://ph.rs-online.com/web/generalDisplay.html?id=ideas-and-advice/weighing-scales-guide
https://en.wikipedia.org/wiki/Refractometer#Types_of_refractometers
https://www.coleparmer.com/tech-article/refractometers
DepEd Competency-Based Learning Material (CBLM), Food Processing, Processing Fish by Salting,
Curing and Smoking
https://www.foodqualityandsafety.com/article/five-essential-tips-for-effective-sanitation
https://ispe.org/initiatives/regulatory-resources/gmp
DepEd Competency-Based Learning Material (CBLM), Food Processing, Processing Fish by Salting,
Curing and Smoking
Lesson 2 (Week 4-6): PROCESS FOOD BY SALTING, CURING AND SMOKING:
Prepare Ingredients and Raw Materials

WHAT IS THIS LESSON ABOUT?

This lesson deals on sorting and grading raw materials, cleaning and washing fish,
eviscerating, descaling, deboning, filleting and weighing cleaned raw materials.
WHAT WILL YOU LEARN?
At the end of the lesson, you should be able to:
1. sort and grade raw materials in accordance with Bureau of Fisheries and Aquatic
Resources (BFAR) specifications;
2. clean and wash fish in accordance with approved BFAR standard procedures;
3. eviscerate and wash fish in accordance with the product requirements;
4. descale and eviscerate fish and other marine products fully without damage to the
meat;
5. debone fish in accordance with the product requirements without damage in the
flesh;
6. fillet fish in accordance with product specifications;
7. weigh cleaned raw materials in accordance with BFAR approved specifications; and
8. observe accuracy in preparing raw materials in accordance with BFAR and product
specifications.

WHAT DO YOU ALREADY KNOW?

Pre-Test
A. Multiple Choice
Directions: In your Test Booklet, write the letter that corresponds to your answer in
the following items:

1. Fish has bulging eyes, red gills and a firm body. What can you say about the fish?
a. The fish is fresh
b. The fish is stale
c. The fish is partially fresh
d. The fish is undergoing rigor mortis

2. The fishes you graded have slightly sunken eyes with grayish pupil; the flesh and
backbone are slightly soft and with a slightly sour odor. To what grade will you assign
them?
a. Grade I c. Grade III
b. Grade II d. Off-grade

3. Why must raw materials like fishes be eviscerated before salting, curing or smoking
them?
a. To remove the internal organs which contain spoilage organisms
b. To improve the odor of the fish
c. To thoroughly clean the fish
d. To prevent spoilage of the fish

4. When descaling a fish like tilapia or bangus, why should you use a blunt knife?
a. To prevent injuring the fish flesh
b. To hasten the removal of scales
c. To maintain firmness of the fish flesh
d. To prevent damaging the scales
5. When washing fish with clean water, why must you soak it first in a 10% brine?
a. To improve the appearance of the fish
b. To hasten protein coagulation
c. To leach-out the blood and improve texture of the fish flesh
d. To improve the odor and taste of the fish

6. If you are assigned to debone a fish like bangus, which of the steps below will you
do first?
a. Remove the backbone
b. Split fish along its dorsal side
c. Make superficial cuts along the dorsal side of the fish
d. Remove the rib bones

7. Your teacher instructed you to remove the Y-shaped spines embedded in the flesh
of the fish, which of these will you do?
a. Remove the spines near the caudal fin
b. Remove the spines along the dorsal side
c. Remove the spines along the lateral line
d. Remove the rib bones

8. The product specifications require removing the meaty section of the fish from the
backbone and ribs of the fish. Which of these will you do?
a. Cut the fish into steaks
b. Dress the fish
c. Debone the fish
d. Fillet the fish

9. If you are going to fillet a fish, which of these will you do first?
a. Split fish along the dorsal side from the head to the tail
b. Lay the fish on its side. Cut from just behind base of pectoral fin round the back of
the head
c. Cut fish across its body with a thickness of 1-2 cm.
d. Eviscerate the fish

10. To have an accurate data on the weight of the raw materials, which of these will
you do?
a. Weigh the raw materials using standard weighing devices
b. Weigh the raw materials using improvised weighing devices
c. Weigh the raw materials before and after cleaning
d. Estimate the weight of the raw materials then record

B. Test for Valuing-Essay

1. Explain why there is a need to observe accuracy in preparing raw materials in

accordance with BFAR and product specifications.

2. Explain why is it important to practice proper food handling and sanitation in

preparing the raw materials.
Vocabulary

Scales - the protective covering on the body of a fish attached to the skin
Operculum - a plate-like shape that covers the gills
Belly walls - the underside skin of the fish body
Flabby - the texture of fish flesh when it lacks stiffness or vitality
Caudal peduncle - part of the fish connecting the body and the caudal fin
Guts - the viscera or internal organs of a fish
Fillets - the meaty section of a fish removed from the backbone and ribs
Mosquito forcep - a nickel plated or stainless steel tool, measuring 5-6‖ long with
pointed ends for penetration in fish muscles
Superficial cut - a shallow cut on the surface of the fish flesh
Backbone - the biggest bone of the fish which is situated in the middlemost portion.
Fresh fish - a newly caught fish from unpolluted waters exhibiting normal quality
requirements and which has not undergone processing.
Organdeptic characteristics –the characteristics of a fish evaluated using the sense of
sight, smell, touch such as appearance, color and texture.

Raw materials refer to fresh fishes newly caught, chilled or frozen that are not yet
subjected to the treatment with preservatives like salt, vinegar and smoke. They are
used during salting, curing and smoking.

Prior to processing of fish, the raw materials must be efficiently prepared to achieve top
quality processed products, maximum yield and highest possible profits.

The method of fish preparation depends on the size of the raw materials, market
demands and product specifications. Very small species of fish like anchovies and wily
slipmouth are simply washed. Medium-sized fishes like roundscad and common
slipmouth are gutted to lessen bacterial load. Some are splitted to hasten drying
process. Big sized fishes are splitted, skinned, filleted, etc. Bony and spiny fishes like
milk fish (bangus) are deboned while scaly fishes are descaled. However, before all these
are done, raw materials are first sorted and graded.

FISH PREPARATION

Sorting
Raw materials are classified/grouped according to:
a. Quality – fresh, stale or spoiled, damaged
b. Species – example : tuna, mackerel, milkfish
c. Sizes – small, medium and big with sizes ranging from 6 cm. - 54 cm.

Characteristics of a Fresh and Spoiled Fish

Sorting fish according to their quality is done with the organoleptic evaluation of their
condition based on the characteristics of a fresh and a stale fish.
Below are the descriptions of the specific characteristics of a fresh fish:
1. A fish with clear bright eyes have eyes with a convex shiny black pupil and
translucent cornea.
2. A fish with bright colored gills have gills, which are shiny red, or pink, not dull brown
or gray.
3. The odor of a fresh fish is similar to that of a newly gathered seaweed.
4. A fresh fish has a firm flesh characterized by a stiff body and texture elastic to slight
pressure.
5. A fresh fish with intact belly walls have no protruding viscera and the walls are not
soft or ruptured but firm and springy.
6. The fish with a bright body color has a glossy appearance, with body color typical of
the species.
7. The slime present in a fresh fish must be clear, colorless and transparent in normal
quantities at the gills and body.

A stale fish has the following specific characteristics:

1. Discoloration which is a discernible abnormal color changes in some parts
characterized by varying degrees of spoilage.
2. Damage is a defect in the fish which materially detracts from the appearance or edible
or shipping quality of the fish. It includes loose scales, bruises and abrasions due to
mishandling affecting more than 5% of the body of the fish, cuts and punctures made
by tools used in catching or transporting fish that expose the flesh with a length of one-
tenth of the length of the fish or excessively deep.
3. The stale fish is considered to have loose scales when the scales have been removed
from the skin over more than 5% of the surface area of the fish or when scales are easily
rubbed off because of bacterial decomposition.
4. The eyes are considered slightly sunken if the eyes are not bulging, or are slightly
depressed.
5. The milky slime in stale fish appears cloudy white and is slightly transparent.
6. Slightly discolored gills have abnormal color change from bright red or pink to dull
gray or brown.
7. A fish with a slightly soft flesh has a texture which is not elastic and leaves a dent or
mark to slight pressure.
Another aspect involved in grading fish is to sort them according to their species as
shown below:
Classification of Fish According to Species

A. Roundscad or galunggong B. Mackerels such as hasa-hasa and alumahan

Short-bodied Striped
mackerel or Mackerel or
Hasa-hasa Alumahan

C. Sardines D. Slipmouth such as sapsap dalupani

Sapsap Dalupani

E. Nemipteridae or bisugo F. Anchovies such as dilis and tuakang

Fishes are also classified according to their weight as shown below:

Classification of Fish According to Weight

How to Get the Estimated Size of a Fish

Measurement which is done by ocular estimation is calculated from the tip of the snout to
the tip of the caudal fin. It can be measured using a measuring device like a foot ruler.
The size of a fish is also obtained by getting its total length. Total
length refers to the length from the tip of the snout to the tip of
the tail of a fish.

Guide for Determining the Size of a Fish

(Based on Total Length in Centimeters)
Source: Philippine Fish Classification
(Food Terminal Inc.)
Grading
Evaluating the raw materials based on their organoleptic characteristics such as
appearance, color, odor and texture.
Grading of Fishery Products
The grading of fishery products is based on the organoleptic characteristics as shown in the
grading of tuna. Organoleptic characteristics refer to the characteristics of a fish obtained
through the use of the sense organs like the color, odor, texture, etc.
Grading of Tuna
The prescribed standards for tuna:

Grade I. This consists of strictly fresh fish possessing the following characteristics:
a. Eyes, clear, and bright
b. Gills, bright red-colored
c. Fresh odor
d. Firm flesh and intact belly walls
e. Color of the body must be bright
f. Absence of discoloration, loose scales, bruises, abrasions, cuts, punctures or other
injuries

Grade II. This consists of chilled or frozen (quick or sharp) fish, which failed to meet the
requirements for Grade I.
a. Eyes, clear, and bright
b. Gills, bright red-colored
c. Fresh odor
d. Firm flesh and intact belly walls
e. Normal body color characteristics of the species
f. Absence of discoloration, loose scales, bruises, abrasions, cuts, punctures or other
injuries

Grade III. This consists of fish which failed to meet the requirements of Grades I and II, but
which has the following characteristics:
a. Eyes, slightly sunken; pupil, grayish
b. Gills, slightly discolored and shiny
c. Body, covered with somewhat milky slime
d. Abdomen and belly walls, slightly soft
e. Flesh and backbone, slightly soft
f. Odor, slightly sour and somewhat like bread or weak acetic acid.

Off – Grade. This consists of fish, which failed to meet the requirements of Grade III and
therefore must be rejected.

Scaling
Removal of the scales from a fish using a blunt knife. A sharp knife is not used because it
might injure the fish.

The scales of a fish can be removed using the following:

1. Knife
2. Metal Scaler
3. Electric Scaler

Prepare the fish for scaling in the following way:

a. Hold the fish firmly with one hand in the caudal peduncle. Hold the knife almost vertical
to the fish.
b. Remove the scales by scraping motion.
c. Wash off the scales with clean water.
Eviscerating/Gutting
Removal of the internal organs, viscera or guts through the operculum

Washing
Cleaning the scaled and eviscerated fish is done by:

a. Soaking or tank washing: Wash fish by soaking them in a basin or cemented tank
with a 10% brine solution to leach out blood before finally washing them in clean tap
water.

b. Washing by agitation: Fish are washed with a 10% brine in a tank with agitator before
finally washed with fresh clean water.

c. Spray washing: Fish are washed using running water from a faucet or with strong
jets of water from a water sprayer.

Deboning
Some fishes like bangus and gizzard shad are turned down by some consumers even if
they have a nice flavor due to their numerous numbers of spines. Their inter-muscular
spines are annoying and cause difficulty when lodged in the throat while eating.
A process, called deboning, has been devised to avoid such annoyance and danger of
eating spiny fishes. The spines from the different portions of a fish like bangus can be
removed with the use of a mosquito forcep. Deboning improves the acceptability of the
product.

The bangus is deboned using the following procedure:

1. WASHING – wash fish upon arrival from the market. Scales may or may not be
removed.

2. SPLITTING – split fish on the dorsal side starting from the tail to the head by running
the edge of the knife along the backbone.

3. REMOVAL OF INTERNAL ORGANS – lay

fish open like butterfly fillet. Remove gills and
internal organs. Wash fish to remove blood and
dirt. The black membrane covering the belly
cavity may or may not be removed depending
upon the consumers choice. Wash fish in
running water.

4. REMOVAL OF BACKBONE and DORSAL FIN – remove backbone by laying fish flat
on the cutting board with the skin down. Hold the
knife in a horizontal/slanting position and cut in
with the tip of the blade along the backbone from
head to tail. Trim off the dorsal fin.

5. DEBONING It is important to know the exact location of the spines most especially
the intermuscular spines.
The Spine Location in a Milkfish
Place fish in a shallow tray. With the aid of mosquito forceps, start removing the spines.

A. RIB BONES – the rib bones are located in the belly cavity. They are visible and are
superficially embedded thus easy to pull out.

B. DORSAL INTERMUSCULAR SPINES – make a superficial slit from head to tail along
the dent of dorsal muscle. Pull out the embedded intermuscular spines one at a time.
The spines on the head portion are branched spines while the rest are unbranched. The
spines on the tail portion are very much attached to the muscle tendon, making it difficult
to remove. It is necessary to make a horizontal slit on this portion for easier removal of these
spines.

C. LATERAL INTERMUSCULAR SPINES – are located in-

between the dorsal and ventral muscles. Pull out first the
large arch-shaped spines at the base of the opeculum.
Proceed pulling out the Y-shaped spines up to the mid-
portion of the body ending with 3 single delicate spines.

D. VENTRAL INTERMUSCULAR SPINES – make a

shallow slit along the dent between the muscle segments
of the ventral side from the mid-portion of the body to the
tip of the muscle in the tail. Pull out the first 2 very fine
and delicate spines found in the mid-body which is the
start of the spines located in this portion. Proceed to the
tail region.

Filleting
A process of preparing fish into fillets with the use of a sharp thin knife.

The kinds of fillets are:

1. Block fillets (butterfly fillet, cutlet, double fillet). These are the flesh from both
sides of a single fish, usually joined along the back.

2. Cross-cut fillets. These are fillets from flat fish, i.e. sole fish, the flesh from each
side is removed as a single piece.

3. Quarter-cut fillets. These are fillets from flat fish, the flesh from each side is taken
off in two pieces.

4. Single fillet. This is the flesh from one side of the fish.
Procedure in Filleting Fish
1. Lay fish on side. Cut from just behind base of
pectoral fin round the back of the head.

2. Cut towards tail along the line of the dorsal fin.

The cut should only penetrate as far as the
backbone.

3. Cut forward to clear fillet from the ribs. The knife

should be held parallel to the rib bones, cut through
the ―pin‖ (small rib) bones.

4. Cut over the edge of the ribs towards the tail, flatten knife on to the backbone after
finishing cutting over the ribs and remove fillet. The fillet should be trimmed to remove
any belly flap or fin.

5. Turn fish over. Cut just behind base of pectoral fin and round the back of the head.

6. Cut from tail as close to backbone as possible into the corner at the back of the neck.
Note the angle at which the head is held. This keeps the backbone flat on the board.

7. Cut forward parallel to angle of the rib bones

cutting through the ―pin‖ bones and open cut fillets.

8. Cut from behind head over the ends of ribs

towards tail, knife should be held at an angle to
remove flesh from the center of fish without cutting
off fins. On large fish, two cuts may be required if a
short-bladed knife is used. Trim fillet to remove any
belly flap or fin. Below are trimmed single fillets:

EGG PREPARATION

Salted Eggs are chicken or duck preserved eggs soaked in brine or packed in a thick layer
of salted charcoal paste. They are traditionally made with duck eggs for a richer taste and
texture. The egg white has a sharp salty taste and the yolk is rich and fatty. They are often
boiled and eaten as a condiment with congee or used as a flavoring to other foods. Salted
chicken eggs are lighter overall.
SORTING OF CHICKEN EGG ACCORDING TO SIZE

Peewee eggs.
These come from
young chickens
who lay eggs
infrequently,
and are not
readily available
in most grocery
stores.

Small eggs. Also

called “pullet eggs,” these come from young hens. Much like peewee eggs, they’re not
readily available in most grocery stores.

Medium eggs. Medium eggs are the smallest size of eggs you can expect to find at the
grocery store.

Large eggs. These are the most common eggs and the eggs that most recipes call for,
even when they don’t specify size. Large eggs are always a safe bet.

Extra-large eggs. Slightly bigger than large eggs, extra-large eggs may be called for
explicitly in some recipes.

Jumbo eggs. Jumbo eggs can be more than 20% larger than typical large eggs. They’re
rare, but not as rare as peewee eggs and small eggs.

Always check the expiration date on the label or by asking your supplier.With proper
storage, eggs can last for at least 3–5 weeks in the fridge.

Wash the eggs thoroughly with water to remove dirt and other possible contaminants before
soaking them into the brine solution.

POULTRY PREPARATION
"Poultry" can be defined as domestic fowls, including chickens, turkeys, geese and ducks, raised for the
production of meat or eggs and the word is also used for the flesh of these birds used as food.

Below are the common birds used for Human Consumption.

Bird Wild ancestor Domestication Utilization Picture

Chicken Red junglefowl Southeast Asia Eggs and flesh

 Turkey Wild turkey Mexico Flesh

Duck Mallard Various Eggs and flesh

Goose Greylag Various Eggs and flesh

Guinea fowl Helmeted guineafowl Africa Flesh

Pigeon Rock dove Middle East Flesh

HOW TO PROCESS/SLAUGHTER POULTRY?

This procedure is applicable to the birds listed above. The first step is to have your
processing station set up. You will need:

 Knives: Two or more, very sharp, 4 to 6 inches in length.

 Killing cone: A special metal cone for poultry; find it at hatcheries or farm supply stores.
 Buckets and/or pails: You’ll need a bucket under the killing cone for catching the blood
and feathers and one for the guts and other discarded pieces.
 Water: A steady supply of fresh water, such as from a garden hose, to rinse your tools,
hands, and the bird as needed throughout the processing.
 Gloves: Optional, but makes the process a lot easier.
 Old clothes: You’ll be getting messy.
 Table: A table covered with a tarp is needed to eviscerate and process the bird.
 Scalding Tank: You need a very large stockpot or turkey fryer, filled with water, over a
burner. A turkey fryer that comes with a propane burner connected to a tank of propane,
works well. The pot needs to be large enough to dunk the birds in with enough room to
swirl them around a little bit. This is critical for proper scalding, which makes plucking
easier.
 Thermometer: For taking the scalding water temperature. A cooler with ice/water is also
needed. When you’re done processing the birds, you’ll place them in the cooler to chill for
a few hours.
 Paper towels: For wiping up.
 Cutting board: A cutting surface.
 Zip-close plastic bags: One- or two-gallon size is ideal for storing chickens.
 Cooler or large tub: To hold an ice-water bath to chill the bird.

What You'll Need

Equipment / Tools

 Scalding tank and heat source

 Thermometer
 Killing cone
 2 knives
 2 buckets
 Pinning knife
 Cutting board
 Cooler

Materials

 String or cord (optional)

 Ice
 Paper towels
 Zip-close bags

Instructions

1. Get Ready for Processing

Fill the stock pot with clean water, and heat the water to 135 to 140 F, the ideal
temperature for scalding. Suspend the killing cone from a sturdy structure, and place
a bucket on the ground under the cone.

2. Position the Bird

Grab the first bird. Hold it by the feet and let it hang upside down. This
calms the bird as the blood rushes to its head. Place the bird head-
down in the killing cone.

3. Cut the Artery and Vein

Pull the bird’s head firmly through the bottom of the killing cone and
hold the head. Using your sharpest knife, cut just behind where the
tendon attaches to the beak and tongue. You’ll feel a hard piece of
cartilage behind the jaw attachment. You want to sever the jugular vein
and carotid artery. Make a deep, firm slice on both sides of the neck.

Pull the head down firmly and allow the blood to drain. At this point,
the bird will kick and jerk. Remain calm. This a normal part of the process, although it
can be stressful. The bird is unconscious and not aware of anything at this point. When
the blood has completely drained and the bird is still, you can move on to the next step.

4. Scald the Bird

 Remove the bird from the killing cone and hold it by the feet and/or
legs. Dunk the bird headfirst into the scalding tank, gently swirling it
in the water, both around and up and down. Make sure to get all the
leg feathers in the water. Check the scald by rubbing your hand or
fingers against the grain of the feathers on the leg, and by plucking a
large feather on the wing or tail. If the feathers don’t pluck easily, more
time is needed.

A scald that's too long will damage the skin, making it tear easily, and
it affects the length of time the poultry can be stored. Don’t scald too
long. As soon as the feathers come out easily, the scald is done.

5. Begin Plucking

Hang the bird by the feet, using a heavy string or cord, if desired, or
lay the bird on the cutting board on your processing table. Place a
bucket under the bird or near the table. Remove the feathers by
rubbing your thumb and fingers against the grain of the feathers rather than trying to
pluck each tiny feather individually. For the larger wing and tail feathers, pluck only
one or a few at a time to avoid tearing the skin. Drop the feathers into the bucket as
you work.

6. Pluck the Pin Feathers

The larger breast feathers, wing, and tail feathers sometimes leave
“pins” in the skin. Poultry processing supply stores sell a “pinning
knife” that’s dull, similar to a butter spreader. Scraping the pinning
knife gently along the surface of the skin helps remove the remains of
pin feathers.

After plucking, give the bird a good rinse with the hose to remove any
loose feathers.

7. Remove the Oil Gland

The oil or preen gland must be removed or it can ruin the

taste of the meat. Make a cut above the gland and cut all the
way down to the bone. Slide the knife along the bone, ending
at the tail. Make sure there is no yellow glandular tissue left
on the bird.

8. Remove the Feet

Straighten the leg and cut between the joints to remove the
chicken’s feet.

9. Remove Head, Trachea, Esophagus, and Crop

Using a sharp knife or cleaver, cut right through the bone

to remove the head. Slit the skin along the back of the neck
and slide it down. Separate the trachea and esophagus
from the neck. Loosen the trachea and
esophagus all the way down to where they
enter the body cavity. You should feel the
crop; if you starved the bird before slaughter, it will be empty. Loosen
the crop from the skin. Carefully pull the crop free of the body and leave
the trachea, esophagus, and crop hanging free of the body until the
next step.
 10. Cut Open the Body Cavity

Insert the knife about 1 inch above the vent, and slit the skin open up to the
breastbone. Carefully cut around the vent on either side of it. Pull the vent free of the
body and the intestines will follow.

Be very careful not to cut into the intestines.

11. Eviscerate the Bird

The final step is to reach into the bird and run your hand
down along the sides of the ribs to free the entrails. Find the
gizzard, which is a hard, somewhat round organ. Pull the
gizzard out and the entrails will follow. If you’ve loosened the
trachea, esophagus, and crop, they should also come out
with the entrails. If they don’t, you can remove them
separately.

You’ll need to go back in and get the lungs. You can usually feel them by inserting
your hand into the body cavity and following along the outline of the ribs to the spine.
Sometimes they break into pieces, so keep going back in until you don’t feel any more
squishy lung tissue. There is also a tool called a “lung scraper” (available from poultry
processing suppliers) that may help with this step.

Remove the neck by first cutting the muscle tissue around the bone, then bending it
and breaking through the bone.

For the final cleanup, make sure to wash everything you used – knives, thermometer,
pails, killing cone, tarp/tablecloth, etc. – with a diluted bleach solution and rinse with
water.

12. Chill and Store the Bird

Prepare an ice bath in a large cooler. Chill the bird in the ice-water solution for at least
30 minutes, though 60 minutes is better. After chilling, remove the bird from the ice
water, lay on paper towels, and pat it dry. You can then store the bird in a large (1- to
2-gallon) zip-close bag in the refrigerator.

The meat should age for a few days before eating it or freezing, allowing the muscles
to go through rigor mortis and then relax. Birds that haven’t aged will be tough and
hard to eat. For 6- to 8-week-old broilers, age 36 hours. For 10- to 12-week-old birds,
age for a full 48 hours.

MEAT PREPARATION

Meat is the common term used to describe the edible portion of animal tissues and any
processed or manufactured products prepared from these tissues. Meats are often classified
by the type of animal from which they are taken. Red meat refers to the meat taken from
mammals, white meat refers to the meat taken from fowl, seafood refers to the meat taken
from fish and shellfish, and game refers to meat taken from animals that are not commonly
domesticated. In addition, most commonly consumed meats are specifically identified by
the live animal from which they come. Beef refers to the meat from cattle, veal from
calves, pork from hogs, lamb from young sheep, and mutton from sheep older than two
years. It is with these latter types of red meat that this section is concerned.
 Processed meat is considered to be any meat which has been modified in order either to
improve its taste or to extend its shelf life. Methods of meat
processing include salting, curing, fermentation, and smoking. Processed meat is usually
composed of pork or beef, but also poultry, while it can also contain offal or meat by-
products such as blood. Processed meat products
include bacon, ham, sausages, salami, corned beef, jerky, hot dog, lunch meat, canned
meat and meat-based sauces. Meat processing includes all the processes that change fresh
meat with the exception of simple mechanical processes such as cutting, grinding or mixing.
Meat processing began as soon as people realized that cooking and salting prolongs the life
of fresh meat. It is not known when this took place; however, the process of salting and sun-
dryingwas recorded in Ancient Egypt, while using ice and snow is credited to early Romans,
and canning was developed by Nicolas Appert who in 1810 received a prize for his invention
from the French government.

Receiving Procedures

Here are several steps to ensure that meat products are handled in a timely and safe manner
once they arrive:

 Check to see that the order matches the invoice (number of boxes, etc., and list of product
names; have driver and receiver sign off).
 Ensure all packages are still sealed and not damaged.
 Check the temperature of the delivery truck storage area (was it cold on arrival?).
 Sort and move all the meat products immediately to their correct storage coolers.
 Ensure fish, meats, and poultry are kept as far apart as possible and fish containers are
kept sealed until ready to use.
 Check cooler temperatures daily and record data according to health department
regulations.
 Ensure cooler and freezer doors are kept closed at all times.
 Immediately report any unusual temperature fluctuations to your employer.

Storage Procedures

Meat should be packaged appropriately to prevent drying out, spoilage, or freezer burn.
Whole sub-primals are often vacuum packed as soon as they are removed from the carcass
and will have a long shelf life when kept in the original vacuum packaging. Cut meat
products for retail use should be wrapped in permeable film on trays or vacuum packaged
after portioning. Cut meat products for food service use may be vacuum packed after cutting
or stored in food-grade containers, wrapped appropriately, and stored according to food
safety standards. Products for frozen storage should be vacuum packed or wrapped tightly
in freezer paper to prevent freezer burn.

Coolers should be maintained at 0°C to 2°C (32°F to 35.6°F). This is considered the safest
temperature to hold meats and maintain flavour and moisture. Water freezes at 0°C (32°F);
however, meat freezes at about -2°C (29°F).

Today the most common cooling units are the blower coil type, in which cool air is circulated
via coils and fans from a ceiling-mounted unit that draws air from the floor up through the
cold coils and then drives air back into the cooler area. Floor areas of the cooler must be
free of containers that may impede the airflow. This means that all food containers and
boxes must be elevated above floor level.
For most modern coolers the humidity levels are built into the system and are maintained
automatically. For example, lean beef is made up of approximately 70% moisture to optimize
its flavour, sales appeal, and value. Moisture content in the air is expressed as relative
humidity and is measured as a percentage. To maintain the moisture in meats, coolers need
to maintain a humidity level of approximately 75% to 80%. If the moisture level drops below
70%, shrinkage will occur. However, if the humidity level is too high, moisture will condense
onto the meat and appear on the walls of the cooler, creating an excellent medium for
bacteria growth and sooner-than-normal meat spoilage.

Modern meat coolers and freezers also have a built in defrost cycle, which is usually timed
to activate in the early morning hours when there is less traffic in and out of the units. This
important cycle is designed to melt away ice buildup on the blower coils (as they operate at
below freezing temperatures) into a drain system. This part of the cycle takes about 20 to
60 minutes. Meat freezer temperatures should be maintained at approximately -23°C to -
29°C (-10°F to -20°F).

Handling Procedures

Once processing begins, the following steps must be taken to reduce any additional
contamination of the product:

 Do not allow product in any kind of box or container to come into contact with any
cutting or work surface or the floors.
 Ensure that all processing tables and cutting boards are already cleaned and sanitized.
 Ensure surfaces are dry with no residue of any sanitizer on them (remember that most
sanitizers are toxic while wet).
 Maintain separate cutting and processing boards for different species, especially fish,
chicken, and pork.
 Clean and sanitize boards immediately after use and elevate to air dry as quickly as
possible.
 Have separate cutting boards for cooked meat slicing.
 Thoroughly clean and sanitize meat slicers and tenderizers between uses for different
species and between cooked and raw products. These slicing tools and machines pose a
very real risk for cross-contamination and are always subject to scrutiny by health
inspectors.
 If possible, process different species and cooked and raw products on different days.
This helps minimize risk of cross-contamination in processing areas, tools, and
machines that are used for a variety of products.

Weighing of Prepared Raw Materials

To get the exact mass of the prepared raw materials for future references especially
in the preparation of the production report, the weight must be taken with the use
of standard weighing devices like the beam balance or any other weighing device.
The weights must be properly recorded.

Procedure in weighing

1. Place the material to be weighed on the weighing scale.

2. Weigh the material accurately.
3. Record the obtained weight.
Meats Best for Curing:
Pork: best color, taste and flavor.
Beef: significant loss of protein and minerals
Lamb: little improvement
Veal: little improvement
Poultry: good
Fish: good, looks and flavor of smoked fish is greatly influenced by curing

LET US REMEMBER
Raw materials refer to fresh fishes newly caught or frozen that are not yet subjected to
the treatment with preservatives like salt, vinegar and smoke. They are used during
salting, curing and smoking.
Raw materials must be prepared in accordance with product specifications and
approved BFAR specifications.
In preparing raw materials for salting, curing and smoking accuracy and correct
performance of given procedures must be strictly followed in order to produced cured
products with excellent quality.

HOW MUCH HAVE YOU LEARNED?

Post Test
Directions: In your Test Booklet, write the letter that corresponds to your answer in the following items:

1. What refers to a fish with bulging eyes, red gills and a firm body is ____________.
a. fresh
b. stale
c. partially fresh
d. undergoing rigor mortis

2. The fishes you graded have slightly sunken eyes with grayish pupil; the flesh and
backbone are slightly soft and with a slightly sour odor. To what grade will you assign
them?
a. Grade I
b. Grade II
c. Grade III
d. Off-grade

3. Why must raw materials like fishes be eviscerated before salting, curing or smoking
them?
a. To remove the internal organs which contain spoilage organisms
b. To improve the odor of the fish
c. To thoroughly clean the fish
d. To prevent spoilage of the fish

4. When descaling a fish like tilapia or bangus, why should you use a blunt knife?
a. To prevent injuring the fish flesh
b. To hasten the removal of scales
c. To maintain firmness of the fish flesh
d. To prevent damaging the scales

5. When washing fish with clean water, why must you soak it first in a 10% brine?
a. To improve the appearance of the fish
b. To hasten protein coagulation
c. To leach-out the blood and improve texture of the fish flesh
d. To improve the odor and taste of the fish
6. If you are assigned to debone a fish like bangus, which of the steps below will you do
first?
a. Remove the backbone
b. Split fish along its dorsal side
c. Make superficial cuts along the dorsal side of the fish
d. Remove the rib bones

7. Your teacher instructed you to remove the Y-shaped spines embedded in the flesh of
the fish, which of these will you do?
a. Remove the spines near the caudal fin
b. Remove the spines along the dorsal side
c. Remove the spines along the lateral line
d. Remove the rib bones

8. The product specifications require removing the meaty section of the fish from the
backbone and ribs of the fish. Which of these will you do?
a. Cut the fish into steaks
b. Dress the fish
c. Debone the fish
d. Fillet the fish

9. If you are going to fillet a fish, which of these will you do first?
a. Split fish along the dorsal side from the head to the tail
b. Lay the fish on its side. Cut from just behind base of pectoral fin round the back of
the head
c. Cut fish across its body with a thickness of 1-2 cm.
d. Eviscerate the fish

10. To have an accurate data on the weight of the fish, which of these will you do?
a. Weigh the fish using standard weighing devices
b. Weigh the fish using improvised weighing devices
c. Weigh the fish before and after cleaning
d. Estimate the weight of the fish then record

Practical Demonstration: Date and means will be announced by your teacher.

Test for Valuing:

How can you show that you value accuracy in doing your assigned tasks? Why is accuracy in doing your
work important? Explain.
REFERENCES

https://www.thecapecoop.com/all-about-duck-eggs/
https://www.masterclass.com/articles/what-are-the-different-sizes-of-chicken-eggs-egg-
size-conversion-chart-for-baking#what-are-the-different-sizes-of-eggs
https://www.thespruce.com/slaughter-chickens-for-meat-3016856
https://www.britannica.com/technology/meat-processing/Skeletal-muscle-contraction
https://cookingchops.com/meat-cuts-for-sausage/
http://www.saltinstitute.org/
http://www.salttraders.com/StoreFront.bok
http://www.slate.com/id/2117243
Philippine Handbook on Fish Processing Technology by Jasmin M. Espejo
Fish Processing Handbook for the Philippines
Fish Cookery by Jasmin Espejo and Alberta Tumonde
Learning Element for Preparing Raw Materials by CDC, BTVE
Learning Element for Grading and Classifying of Fish by CDC, BTVE
Learning Element for Bangus Deboning by CDC, BTVE
Hand-outs on Deboning Fish produced by BFAR Region I
 Lesson 3 (Week 7-9): Prepare Salting and Curing Solutions and Mixtures

WHAT IS THIS LESSON ABOUT?

This lesson deals on preparing salting and curing solutions and mixtures. It includes a
study of the kinds of salt, properties and composition of salt and the ingredients in curing
fish. It also covers the procedure in preparing brine and curing solutions and
Occupational Health and Safety (OHS) specifications for salt and curing ingredients.

WHAT WILL YOU LEARN?

At the end of the lesson you should be able to:

1. measure and weigh required salt and other ingredients for salting and curing in line
with approved specifications and Occupational Health and Safety (OHS) requirements;
2. measure and weigh required ingredients for salting and curing in line with approved
Bureau of Fisheries and Aquatic Resources (BFAR) and Bureau of Food and Drugs
Administration (BFAD) specifications; and
3. practice accuracy in measuring and weighing ingredients of salting and curing
solutions and mixtures.

WHAT DO YOU ALREADY KNOW?

Pre-Test
A. Multiple Choice

Directions: Read and analyze the questions below. Select the correct answer from the
options given. Write the letter of your choice on your answer sheet.

1. Which of the following mixtures would you use if you are instructed to prepare 10%
brine solution. How will you measure it?
a. 1 part salt, 8 parts water c. 1 part salt, 9 parts water
b. 1 part salt, 7 parts water d. 1 part salt, 5 parts water
2. How many grams of salt is applied to 700 grams of fish in Kench salting using the ratio
1:7 by weight?
a. 100 grams of salt c. 200 grams of salt
b. 150 grams of salt d. 250 grams of salt
3. In preparing curing solution, the following are measured EXCEPT ONE
a. vinegar c. sugar
b. salt d. oil
4. How many cups of salt is added to 27 cups of fish for curing using 1:3 ratio?
a. 10 cups c. 8 cups
b. 9 cups d. 7 cups
5. If you are asked to prepare a brine with a concentration of 20%, what is its equivalent
in terms of ratio?
a. 1:4 c. 1:5
b. 1:7 d. 1:9
6. Which of the following consist the preparation of a 25% brine solution, with a 1:5 ratio
meaning it consists of:
a. 1 part salt, 5parts water c. 1 part water, 5 parts fish
b. 1 part salt, 5 parts fish d. 1 part fish, 5 parts salt
7. How many volumes of water is added to salt to make a solution of 1:4 if the salt weighs
250 grams/cup?
a. 1,000 ml of water c. 500 ml of water
b. 800 ml of water d. 900 ml of water
8. Which among the concentration of salt given below is required to kill most species of
unwanted bacteria?
a. 10% c. 20%
b. 25% d. !5%
9. If the ratio of preparing brine is 1:9, what is the volume of water to dissolve 250 grams
of salt?
a. 2250 ml of water c. 1500 ml of water
b. 2500 ml of water d. 2000 ml of water
10. In using a salinometer to test for brine strength, at what concentration is 20º S brine?
a. 250 grams of salt, 800 ml of water
b. 200 grams of salt, 800 ml of water
c. 250 grams of salt, 750 ml of water
d. 200 grams of salt, 750 ml of water

Test for Valuing

Explain briefly the importance of accurate weights and measurement of ingredients for
salting and curing solutions and mixtures.

VOCABULARY

Agitation - refers to constant stirring of the brine.

Brine solution - the mixture of salt and water.
Curing - refers to the method of preservation and flavoring processes in meat and fish by
the combination of salt, sugar and nitrate or nitrite.
Iodized salt - a kind of table salt that contains small amount of potassium iodide and
dextrose as a dietary supplement to prevent thyroid disease.
Osmosis - the flow of a substance from a region of lesser to a greater concentration through
a semi-permeable membrane.
Preservatives - substances added to food to prevent or inhibit the growth of spoilage
organisms.
Salinity - refers to the degree of saltiness
Salinometer - an instrument used in measuring salinity
Salt - a white crystalline combination of acid and base
Saturated solution - a solution where there is an equal amount of salt dissolved in small
amount of water
Sea salt - made from ocean or sea water that contains trace minerals not found in the
mined salt.
Solute - a substance dissolved in another substance.
Table salt - a mined salt usually dissolved in water to create brine.
Unrefined salt are commonly used as ingredients in bathing additives
Salt and Other Ingredients for Salting and Curing to be Measured and Weighed in
Line with Approved Specifications and Occupational Health and Safety (OHS)
Requirements

Curing includes the application of dry salt, brine or pickle or smoke, which in a wider sense, applies to any
saline or acid preservative solution with some modifications.
Salting involves the application of salt to the fish whereby the moisture content in the fish is lowered to
the point where bacterial and enzymatic activities are retarded.

Functions of Salting and Curing Ingredients

Salt. The essential ingredient in salting is salt. It draws moisture from the muscle cells
and at the same time enters the cells by osmosis. Too high salt content reduces protein
solubility and results to a firm product, while too low concentration yields otherwise.
(Loterte,1978)
Curing salt. Consists of 94% refined salt and 6% nitrite. It is used to prevent growth of
microorganisms that cause food spoilage.
Vinegar. Gives flavor, makes the product firm and also acts as a preservative.
Sugar Acts as a preservative mainly by increasing the thickness of the cured pickling
solution which lowers the water activity. It also adds sweetness to the product. (Lagua
et al,1977)
Ascorbic Acid. Used to accelerate curing reaction.
Phosphate/Accord. Used for protein structuring and as a binder.
Monosodium Glutamate. Used to enhance flavor of processed food.
Food Coloring. Mainly synthetic or extracted from plants – is used to enhance color
and appearance of processed food.
Spices The most common spices are black pepper onions, garlic etc. The spices used
may also have some preservative action but it is more probable that they mask the color
and odor rather than inhibit spoilage.
Sodium Nitrate. It is used in production of meat that will take at least 4 weeks.
Preservatives like nitrate or nitrite will not only help kill bacteria, but also produce a
characteristic flavor and give meat a pink or red color. Nitrite in the form of either
sodium nitrate or potassium nitrate is used as a source for nitrite.

Measuring and Weighing Required Salt for Salting and Curing Approved by the
Bureau of Foods and Drugs (BFAD)

For Salting

Measuring and weighing the required salt for salting varies on the methods of salting to
be applied to the fish namely:

1. Kench Salting or Dry Salting produces a product locally called Binuro. Fish are
heavily salted in a ratio 1:7 ( one part fish to seven parts water).

The weight of salt depends on the volume or weight of fish to be salted.

Example: If the volume of fish to be salted is 700 grams, applying the Ratio 1:7, the
amount of salt to be used is 100 grams.

2. Dry Salting to Make Brine produces a product locally known as Tinabal to the
Cebuanos. Fish are salted and the liquid is allowed to cover the fish. The ratio of salt to
fish is 1: 4 ( 1 part salt to 4 parts fish or 20% by weight.
3. Brine Salting involves the immersion of fish in brine. The amount of salt depends on
the volume of water. Mix salt with the fish in a proportion of 20% to 25% by weight. To
prepare a brine of certain concentration, a known weight of salt is dissolved in a known
volume of water.

Brine Preparation

To prepare brine or salt solution, consider using the different concentrations:

a. 10% (1:9 ratio)
b. 20% (1:4 ratio)
c. 25 % (1:3 ratio)

Examples:
1. 10% brine consists of 1 part salt and 9 parts water.
If 1 cup of salt is 250 grams, then for 9 cups of water is 2,250 grams or millimeters of
water.
To weigh the solution dissolve 250 grams of salt in 2250 g/ml of water, therefore the
weight of solution is 2,500 ml.
2. To measure 20% (1:4 ratio) 1 part salt to 4 parts water.
If 1 cup of salt is 250 grams, then 4 cups of water is 1000 ml
3. To measure 25% ( 1 part salt to 3 parts water) 1 cup of salt=250 grams added to 750
ml of water would give 1000 ml solution.
4. To weigh the solution, dissolve 250 grams salt to 1000 ml of water, therefore the
weight of the solution is 1,250 ml.

Note: A concentration of salt up to 20% is required to kill most of unwanted bacteria.

Salt concentration is measured with a salinometer and expressed in terms of degree salinity. This
instrument is allowed to float in a brine solution with a temperature ranging from 0º to 35º. The highest
ream is at the weighted end of the salinometer spindle. Maximum degree salinometer is based on the
saturation of water with 25% sodium chloride at room temperature. This point is referred to as 10º
salinity. Plain water will read 0º salinity.
Preparation (measuring and weighing) of salt depends on composition, characteristics,
impurities and kind of salt. The purer the salt, the faster the salt penetration; the
more impurities, the slower the salt penetration

The Properties and Characteristics of Salt

1. It is a colorless or white crystalline compound known chemically as Sodium
chloride (NaCl).
2. Sources: sea water, salt wells, salt spring, lakes and underground deposits.
3. Composition: it is composed of 39.39% sodium chloride, constitutes about 2.6%
water.
4. It has antiseptic properties.
5. It melts at 14.21 º F or 77.2 º C and vaporizes rapidly in heat.
6. Pure sodium chloride is slightly hydroscopic/hygroscopic.
7. Pure salt is a white, lustrous solid material which generally crystallizes into cubes.
8. It has a bitter brackish taste.

Impurities in Salt
The quality of finished salted or cured products depends on the application of salt and
its action. Salt penetration into the fish is faster when relatively pure sodium chloride
is used than when impurities are present. A pure salt contains 100 % Sodium
Chloride (NaCl). An impure salt contains impurities like:
1. Physical –insoluble materials that go with the solar salt such as sand, silt, bits of
shells or tiny pieces of woods.
2. Microbial - like the halophilic bacteria which thrives very well in salt concentration.
3. Chemical- the main chemical impurities are calcium and magnesium chloride.

Factors Affecting Salt Penetration

1. Types/kinds of salt.

2. Brine temperature. The rate of salt penetration is affected by temperature. At 0ºC,

salt penetration is slower, but is faster at 15ºC and fastest at 30ºC at identical periods
of observation.
3. Salt concentration. A difference in salt concentration between the fish and the brine
results in gradual diffusion of salt into the fish. The higher the salt concentration, the
rapid the salt penetration.
Salt concentration may be:
a. Saturated solution – there is an equal amount of salt dissolved in small amount of
water
b. Super saturated- great amount of salt dissolved in small amount of water
c. Unsaturated- - less amount of salt dissolved in more amount of water
4. Brine volume. A small volume of brine in proportion to the fish affects results in a
small concentration of salt.
5. Agitation of the brine. If the brine is occasionally stirred while it surrounds the fish,
salt diffusion into the fish is hastened.

For Curing

Raw Materials may either be dry-cured or pickle cured. The amount of salt in both methods
is generally the same; ¼ of the total weight or 1/3 of the total volume of the raw materials.
Dry salt curing is a process where each fish/meat is rubbed thoroughly with salt and then
stacked in rows in appropriate containers, scattering a little salt between the layer and
around the pieces.
Pickle cure/Wet curing is a process where fish is packed in vats and barrels and other
appropriate containers.
In dry salt curing the average amount of salt is 1 to 4 parts by weight of the fish.

In pickle cure method, a concentrated solution is poured ( 1 part to 3 parts water and the
fish is completely immersed in brine.

Measuring/Weighing the Ingredients of the Curing Solution

To prepare a curing solution, the quantity depends on the type of cure, individual preferences and
processing requirements stated in the procedure. Measure the amount of ingredient using the required
measuring tools.
Occupational Health and Safety Requirements on the Use of Salt and Other
Curing Ingredients
1. Some advocate that sea salt or manufactured salt is healthier than refined salt. Sea
salt is better due to its magnesium and calcium compounds. However, it doesn‘t
contain iodine to prevent iodine deficiency.
2. Salt when combined with other ingredients are used for healing and therapeutic
effects.
3. Iodized salt contains a minute amount of potassium iodide and sodium iodide to
help reduce the chance of iodine deficiency in humans like thyroid gland problems or
goiter.
4. Unrefined salt contains 4 electrolytes (sodium, potassium, magnesium and
calcium).
5. Too much or too little salt in the diet can lead to muscle cramps, dizziness or even
electrolytes disturbance which can cause severe, even fatal, neurological problems.
6. Drinking too much water with insufficient salt intake, puts a person at risk of water
intoxication (hyponatremia).
7. Salt is even used sometimes as a health aid, such as in treatment of dysautonomia.
8. Too much preservatives like sodium nitrate or nitrite is harmful to one‘s health
because they are carcinogenic.

The information cited above will guide a food processor in selecting the best kind of
salt appropriate in curing the food like fish or meat which is not hazardous to ones‘
health.

Bureau of Foods and Drugs (BFAD) Specification on the Use of Curing

Ingredients
1. The Food Standard Agency (counterpart of BFAD) defines the level usage of salt in foods
as follows:
a. High is more than 1.5 g salt pe 100 g. ( or 0.6 g sodium)
b. Low is 0.3 g salt or less per 100 g. ( 0.1 g sodium)
If the amount of salt per 100 g is in between these figures, then that is the medium level of
salt.
2. The Food and Drug Administration (FDA) Food Labeling Guide stipulates whether a food
be labeled as ―free‖, ―low‖ or ―reduced/less‖ in respect of sodium.
3. Other health claims are made about a food (e.g low in fat, calories etc), a disclosure
statement is required if the food exceeds 480 mg of sodium per serving.
4. Recommended usage to some is 6 g. of salt per day
5. Recommended level for iodized salt usage is 150 micrograms of iodine per day for both
man and woman.
6. Recommended use level for curing salt—1/2 tsp/kg of meat, 0.2 % of weight of fish or 2
grams per kg of finished product, 125 ppm sodium nitrite.
LET US REMEMBER
1. All ingredients in salting and curing must be properly measured and weighed in
accordance with OHS and BFAD requirements
2. The quality of salted/cured products depends on the proper
measurements/weights of salt and curing ingredients. Inaccurate measurements of
ingredients will result to defective products.
3. Curing mixtures especially preservatives must be used in tolerable amounts. Using
more than what is allowed is damaging to the health.
4. Amount of salt needed for fish depends on the type of cure or method of salting you
are going to apply to the fish.
5. Observe accuracy on the measurement of ingredients in salting and curing.
6. Be cautious/careful in measuring ingredients for salting and curing, solutions and
mixtures.

HOW MUCH HAVE YOU LEARNED?

Post Test
A. Multiple Choice
Directions: Read and analyze the questions below. Select the correct answer from the
options given. Write the letter of your choice on your answer sheet.

1. Which of the following mixtures would you use if you are instructed to prepare 10%
brine solution. How will you measure it?
a. 1 part salt, 8 parts water c. 1 part salt, 9 parts water
b. 1 part salt, 7 parts water d. 1 part salt, 5 parts water
2. How many grams of salt is applied to 700 grams of fish in Kench salting using the ratio
1:7 by weight?
a. 100 grams of salt c. 200 grams of salt
b. 150 grams of salt d. 250 grams of salt
3. In preparing curing solution, the following are measured EXCEPT ONE
a. vinegar c. sugar
b. salt d. oil
4. How many cups of salt is added to 27 cups of fish for curing using 1:3 ratio?
a. 10 cups c. 8 cups
b. 9 cups d. 7 cups
5. If you are asked to prepare a brine with a concentration of 20%, what is its equivalent
in terms of ratio?
a. 1:4 c. 1:5
b. 1:7 d. 1:9
6. Which of the following consist the preparation of a 25% brine solution, with a 1:5 ratio
meaning it consists of:
a. 1 part salt, 5parts water c. 1 part water, 5 parts fish
b. 1 part salt, 5 parts fish d. 1 part fish, 5 parts salt

7. How many volumes of water is added to salt to make a solution of 1:4 if the salt weighs
250 grams/cup?
a. 1,000 ml of water c. 500 ml of water
b. 800 ml of water d. 900 ml of water
8. Which among the concentration of salt given below is required to kill most species of
unwanted bacteria?
a. 10% c. 20%
b. 25% d. 15%
9. If the ratio of preparing brine is 1:9, what is the volume of water to dissolve 250 grams
of salt?
a. 2250 ml of water c. 1500 ml of water
b. 2500 ml of water d. 2000 ml of water
10. In using a salinometer to test for brine strength, at what concentration is 20º S brine?
a. 250 grams of salt, 800 ml of water
b. 200 grams of salt, 800 ml of water
c. 250 grams of salt, 750 ml of water
d. 200 grams of salt, 750 ml of water

B. Oral Questioning/Interview
1. Can you prepare a brine solution of different concentrations using a salinometer?
How will you do it?.

2. Can you measure in terms of cups the amount of salt to be dissolved in a solution
1000ml of water?

C. Problem Solving
How many grams of water will you use to dissolve 250 grams of salt to produce a 10% brine?

Performance Assessment: Date and means will be announced by your teacher.

Perform the following:

a. Kench Curing
1. Compute for the weight of salt to be added/applied to fish in kench salting if the
weight of fish is 700 grams using 3:7 ratio by weight.
2. Demonstrate how you will cure the fish with the salt you measured.

b. Prepare a brine solution of different concentrations;

1. 10%
2. 20 %
3. 25 %

Note: Points will be based on the accuracy of your computation for the given
concentrations.

Test on valuing
Why do you have to observe accurate measurement of ingredients used for salting and curing? What
would be its effect to health if it exceeds more than the required limit? Explain briefly.
REFERENCES:

DepEd Competency-Based Learning Material (CBLM), Food Processing, Processing Fish by Salting,
Curing and Smoking
Avery, Arthur. Fish Processing Handbook of the Philippines
Bardey, Catherine, Secrets of the Spas, Blac
Bauer, W.W.MD, Health for All, 1967
Calmorin, Laurentina P., Calmorin, Melchor A., Tinaypan, Alfredo S.. (1990).
Introduction to Fishery Technology, Manila, Philippines. National Bookstore Inc.
Calmorin, Laurentina P., Post Harvest Fisheries. Manila, Philippines: national
Bookstore, Inc. 2000.
Cortez, Lourdes A., Processing and Preservation of Freshwater Fish., Manila,
Philippines ., National Bookstore Inc.,1990
Dagoon, Jesse D. Exploratory Fishery Arts. Manila, Philippines: Rex Bookstore, 1985.
Espejo, Jasmin. Fish Processing Handbook of the Philippines
Hermes-Espejo, Jasmin. Fish Processing Technology in the Tropics, Quezon City,
Philippines, Tawid Publications, 1998.
Hand- outs and Pamphlets on Fish Processing.
Lagna, Rosalinda T. Food Preservation for Filipinos, 1977
Maharajh, Christina “20 Amazing Ways to Use Salt”
Mendoza, Leonarda. Fishery Arts for Secondary Schools Exploratory, 1987
Photo Researchers, Inc./Dr. Jeremy Burgess/Science Source
Microsoft ® Encarta ® 2006. © 1993-2005 Microsoft Corporation.
Training Regulation for Food Processing NC II, TESDA, Metro Manila
Food Safety and Sanitation, A paper presented at Foresight on Food Safety,
International Food Safety Seminar at Seoul, Korea on April 24, 2006
http://www.saltinstitute.org/
http://www.salttraders.com/StoreFront.bok
http://www.slate.com/id/2117243
http://www.gourmetsleuth.com/saltguide.htm
http://www.flickr.com
http://www.initial-impressions.net
 Department of Education
Region XI
Division of Davao De Oro

FOOD (FISH)
PROCESSING
NCII
Grade 11

2nd Quarter Module

 Lesson 1 (Week 1-3): Curing of Raw Materials

WHAT IS THIS LESSON ABOUT?

The lesson deals on how to cure the fish by salting and smoking. This includes the
procedure in curing fish, methods of storing fish while curing, ideal temperature for storing
fish while curing and importance of submerging fish in the curing solution.
WHAT WILL YOU LEARN?
At the end of the lesson, you should be able to:
1. mix the prepared materials for curing solution in accordance with approved Bureau of
Fisheries and Aquatic Resources (BFAR) specifications and enterprise requirements;
2. store cured fish at room or refrigerating temperature for appropriate number of days in
accordance with approved BFAR specifications; and
3. keep or submerge the fish to be cured in the curing solution to obtain even
distribution/penetration of solution in line with approved BFAR and Bureau of Foods and
Drugs (BFAD) specifications; and
4. appreciate the importance of properly practicing the curing the fish for salting and
smoking.

WHAT DO YOU ALREADY KNOW?

Pre-Test
Multiple Choice: Directions: Choose the correct answer from the options given. Write only
the letter of your choice in your test booklet. Do not write anything on the module.
1. You are curing fish by salting them through the Kench or dry salting method. Why do
you need to remove the internal organs before curing with salt?
a. To remove the enzymes and microorganisms present in the viscera
b. To improve the appearance of the fish
c. To lengthen the storage life of the fish
d. To improve the texture of the fish

2. What method of curing fish with the use of salt starts with rubbing the fish with dry salt
granules before packing them to allow the formation of brine?
a. dry salting
b. brine salting
c. dry salting to make brine
d. fermentation

3. When smoking fish, why do you need to treat the fish with salt prior to smoking?
a. to reduce moisture content through osmosis
b. to improve texture and taste of fish
c. to destroy microorganisms through plasmolysis of microbial cells
d. all of these

4. One of the steps involved in smoking fish is drying the pre-cooked fish for 1 – 3 hours.
Why is it done?
a. to slightly dry the fish
b. to slightly harden the fish
c. to facilitate formation of pellicle
d. to kill the microorganisms

5. Why are drying and dehydration considered as a curing method of preserving fish?
a. because the fish is first treated with salt before drying naturally or artificially
b. drying and dehydration involves the removal of moisture from the fish
c. because the fish muscles harden and cannot be acted upon by enzymes and
microorganisms
d. none of these
6. While curing the fish with brine, why do you need to cover the curing container?
a. to shorten curing time
b. to prevent contamination with germs and microorganisms from the air and flies
c. to hasten the curing process
d. to prevent adulteration

7. Why is it important to keep the fish being cured at room temperature or at a low
temperature?
a. to slow down microbial activity
b. to maintain the good condition of the fish being cured
c. both a and b
d. to harden the fish while curing

8. Fish being cured with the curing solution like brine be must be thoroughly submerged
into the brine __________.
a. to keep the flies from coming in contact with the fish
b. in order for the fish to be thoroughly cured with the curing solution
c. to prevent contamination of fish while curing
d. to thoroughly preserve the fish

9. What happens if the fish being cured are kept in a place with a poor ventilation or quite
hot?
a. the fish will not be thoroughly cured
b. the quality of fish will deteriorate due to microbial action
c. microbial activity increases resulting to spoilage
d. both a and b

10. To keep the fish submerged in the curing solution, which of the following will you do?
a. cover with a ‗panakip‘
b. cover with banana leaves
c. cover with a metal basin
d. cover with old newspapers

Test for Valuing

Complete the statement:
If I am going to cure fish through salting and smoking, I will practice correct curing
procedure because______________________________.

VOCABULARY

Autolysis - the self digestion of the fish due to enzymes naturally present in the digestive
tract of the fish resulting to partial liquefaction and softening of the fish flesh.
Contaminant - a substance that makes other substances like air, water, or food impure.
They include germs and microorganisms that infect the food.
Contamination - a state of being infected with germs or microorganisms or made impure
with contaminants.
Curing solution - a mixture of salt and water which is used to cure or treat fish.
Drying - a method of curing in which moisture is removed through natural or artificial
means. Drying involves exposure to natural air currents and humidity is regulated by
climatic condition. Artificial drying or dehydration involves the use of a mechanical device
which controls relative humidity as in the use of oven, kiln or dehydrator.
Dry salted fish - a fishery product which is dried first before it is salted as in dry salting
of alamang or small shrimp.
Fermenting - a method suitable for small fishes with fish paste (bagoong) and fish sauce
(patis) as end products.
Fish Curing - a method of preserving fish and other fishery products by means of salting,
drying and dehydration, smoking and pickling.
Isthmus - the part that joins the lower jaw of the mouth of a fish and the breast which is
located at the lower end of the operculum.
Kench salted fish - refers to a heavily salted fish locally known as binuro.
Osmosis - the process whereby moisture from the fish is removed while salt enters it
through the skin as semi – permeable membrane.
Pellicle - a glossy film substance imparted to the fish that aids in giving the fish desirable
smoke color.
Plasmolysis - the shrinking of the protoplasm of a living cell like a bacterial cell due to the
loss of water by osmosis.
Salting - a curing fish which is integrated in almost all methods of preserving fish with salt
as the chief preservative.
Smoking - a smoke – curing method of preserving fish by the application of smoke with the
aid of salting, drying and heat treatment.
Submerge - means to place under water or cover with water.

In developing countries like the Philippines, fish curing is still the principal method of
processing fish and other fishery products. Many fish processors prefer to engage in
producing cured fishery products like salted fish (binuro, tinabal, guinamos and bagoong),
smoked fish (tinapa) and dried fish in whole form like the dried small fishes (dilis and
slipmouth) and the dried splitted fish (daeng) because most Filipinos prefer to eat these
products rather than the canned, iced or frozen ones.
In preparing cured fishery products, the methods used are salting, smoking, drying and
dehydration.
Procedure in Curing Fish

A. SALTING

Salting is one of the fish curing methods wherein salt is the chief preservative. It preserves
fish by lowering its moisture content through the process of osmosis. During osmosis, the
bacterial cells undergo plasmolysis as a result of osmotic pressure thus destroying the
bacteria.
Salt – The Chief Preservative in Curing Fish through Salting and Smoking

There are five methods of salting fish as follows:

1. KENCH OR DRY SALTING involves heavily salting the fish with dried salt granules with
a ratio of 1:7 ( 1 part fish to 7 parts salt). The salted product prepared through this method
is referred to as binuro.

The species of fish commonly kench-salted are:

1. Indian sardine (tamban tuloy)
2. Fimbriated herring (tunsoy)
3. Short – bodied mackerel (hasa – hasa)
4. Striped mackerel (alumahan)
5. Yellow – striped crevalle (salay – salay)
Procedure:
a. Weigh the fish
b. Eviscerate and wash them with fresh water. The scales may or may not be removed.
c. Soak in a 10% brine, (1 part salt to 9 parts water), for 30 minutes to leach out the blood.
d. Half dry the fish for two hours.
e. Salt them with the ratio of 1:7 (1 part fish to 7 parts salt) by weight.
f. Pack the fish in newspaper for home consumption and pack in wooden boxes for
commercial purposes.
2. DRY SALTING. In this method, the fishery product is dried first before it is salted as in
dry salting of alamang (small shrimps) or anchovies. Also, fresh small herrings are dried
first before they are salted.
The steps in preparing salted alamang are as follows:
a. Remove the adhering foreign materials from small shrimps.
b. Wash then dry the small shrimps under the sun for one day.
c. Pound the dried small shrimps with the use of mortar and pestle.
d. Add salt to pounded shrimps. The ratio is 1:5 (1 part salt to 5 parts pound shrimps).
e. Add little washed sugar to salted pounded shrimps. The ratio is 1:32 (1 part washed
sugar to 32 parts salted pounded shrimps). Blend them thoroughly.
f. After mixing, form them into paste ready for sale.

3. DRY SALTING TO MAKE BRINE. It involves curing the fish with dry salt granules before
they are packed in containers so that brine will be allowed to form. The product prepared
through this method is known locally by the Cebuanos as tinabal. The species of fish
commonly cured through dry salting to make brine are short-bodied mackerel, striped
mackerel, yellow striped crevalle and yellow tuna or albacora.

The steps in salting fish through dry salting to make brine are as follows:
a. Weigh the fish
b. Eviscerate them and if their flesh are thick, make a gash on them.
c. Wash them with freshwater and pack in 10% brine for 30 minutes to leach out the
blood.
d. Drain the fish for one hour.
e. Rub thoroughly each fish with salt so that all surfaces will be coated.
f. Pack the fish in layers in big plastic or glass containers with salt sprinkled between
layers so that brine formed will cover the fish. The ratio of salt to fish is 1:4 (1 part
salt to 4 parts fish) or 20% by weight. Pack also the fish in 25% brine with the ratio of
1:3 (1part salt to 3 parts fish) by weight.

4. BRINE SALTING is curing the fish with the brine formed after letting the mixture of
salt and fish stand for 24 hours. The product produced through this method is locally
known as ginamos by the Cebuanos. The brine salted fish are stored for one month or two
months and usually eaten uncooked with calamansi juice or vinegar. The brine of this
salted product is called una, which is used as seasoning for broth and vegetables. Fish
commonly brine - salted are anchovy and herring.
The steps in brining the fish are as follows:
a. Weigh the fish and wash them in fresh water.
b. Mix salt with the fish in a proportion of 1:4 or 1:5 by weight.
c. Let the mixture stand for 24 hours.
d. Decant the brine formed.
e. Boil the brine formed together with the saturated brine for 30 minutes and let it cool.
f. Pack the salted fish in big plastic or glass container.
g. Pour the boiled brine into the salted fish.
h. Cover the container and store in a cool place.

5. FERMENTING is a method of salting fish which is done by dry salting the fish and left
to ferment so that protein hydrolyzes to produce paste and sauce. This method has two
products, namely fish paste or bagoong and fish sauce or patis. Some fish processors
apply papain to make the fermentation period shorter and faster. Anchovy, sardine,
herring, shad, silverside and slipmouth are common species fermented.

The steps in fermenting fish are as follows:

a. Weigh the fish.
b. Cut into small pieces if fish are large.
c. Wash the fish and drain for 30 minutes.
d. Mix salt thoroughly with the fish in a ratio of 1:4 (1 part salt to 4 parts fish) by
weight or 20%. If 25% is used, the ratio is 1:3 (1 part salt to 3 parts fish) by weight.
e. Add papain to shorten the fermentation period (optional).
f. Pack the fish in plastic or glass containers.
g. Store the fermented fish for a month to a year for it to develop the aroma caused by
the breakdown of fish proteins.
h. Separate the fish sauce from the fish paste.
i. Extract the fish sauce and pack in bottles.

B. SMOKING
Smoking or smoke-curing is a method of preserving fish by the application of smoke
with the aid of salting, drying and heat treatment. Smoked fish is locally known as
tinapa. The two types of smoking are hot smoking and cold smoking.
Hot smoking is a slow type of broiling wherein fish is placed near the fire at smoke
temperatures ranging from 66˚C to 88˚C. Smoking lasts for one hour to 3 hours
depending upon the size of the fish. The fish are cooked in addition to being saturated
with smoke. This is also referred to as barbecue smoking. There are two hot smoking
methods namely:
1. boiling
2. pressure cooking

Cold smoking is done by placing the fish far away from the fish at a distance of almost two meters away
from the source of smoke with a temperature ranging from 32˚C to 43˚C.

PROCEDURE IN HOT SMOKING FISH

Boiling Method of Hot Smoking

a. Weigh the fish and wash them with freshwater.
b. Remove the internal organs by ripping out the gills, making sure the isthmus is not
destroyed. The removal of viscera eradicates the enzymes that cause autolysis and
reduces the microorganisms present.
c. Rewash the fish with freshwater.
d. Soak the fish in saturated brine for two hours.
e. Boil the fish in 10% brine solution for 10 minutes till the eyes of fish become white.
f. Dry the boiled fish in a cool, shady and breezy place for 1 to 3 hours or until a thin
slimy skin or pellicle is formed on the surface.
g. Hot-smoke the fish at temperatures ranging from 66OC to 88OC for 1 to 3 hours
depending upon the size of the fish.

Pressure-Cooking of Hot Smoking

a. Weigh the fish and wash with freshwater.
b. Remove the viscera by ripping out gills through the operculum. The removal of
viscera leads to the destruction of enzymes and reduction of microorganisms present
in the fish. Be sure the isthmus is not destroyed.
c. Rewash the fish with freshwater.
d. Soak the fish in saturated brine solution for two hours.
e. Pressure- cook the fish at temperature of 240OF or 10 pounds, pressure per square
inch gauge for 90 minutes for milkfish; 70 minutes for short-bodied and striped
mackerel; and 60 minutes for herring and sardines.
f. The pressure-cooked fish are dried in a cool, shady and breezy place for 20 to 30
minutes or until a thin slimy skin or pellicle is formed on the surface.
g. The fish are hot-smoked at temperature ranging from 66OC to 88OC for 1 to 3 hours
depending upon the size of the fish.
h. The smoked products are weighed and packed in waxed paper ready for the
market.

Procedure in Cold Smoking Fish

a. Weigh the fish and wash with freshwater.
b. Remove the viscera by ripping out the gills through the operculum. Be sure the
isthmus is not destroyed.
c. Rewash the fish with freshwater.
d. Soak the fish in saturated brine solution for two hours.
e. Pressure-cook or brine-cook the fish following the instructions in letter e procedure
of hot smoking.
f. The pre-cooked fish are laid on bamboo racks and dried in a shady place for 1 to 3
hours or until the pellicle forms on the surface.
g. Cold-smoke the fish at temperatures ranging from 32OC to 43OC for 7 to 14 days.
Thin smoke is applied during the first two days and thick smoke for the remaining
days.
h. Weigh and pack the smoked products in waxed paper ready for the market.

Methods of Storing Fish While Curing

When curing fish with salt prior to drying or salting it is important that the fish being
cured must be properly stored in order to prevent deterioration of the fish as a result
of contamination due to careless handling during storage and improper storage
practices. While curing, the fish must be protected from possible contamination so the
salting trough, curing tank or wooden vessel with fish and curing solution must be
covered to prevent contaminated air, flies and other carriers of germs and microbes
from coming in contact with the fish. The processor must see to it that the fish being
cured are stored in a cool place.

Below are some methods of storing fish while curing:

1. Dry storage method involves storing the fish being cured in an area with a moderate
room temperature of 10˚C (50˚F) to 21˚C (70˚F) and a relative humidity of 50% to 60% to
maintain the freshness or good condition of the fish. Sunlight must be prevented from
getting into the room because it generates heat resulting to an increase in the temperature
which is conducive for microbial growth and activity.

2. Refrigerated storage method is done when storing the fish being cured in storage areas
with refrigerators. This method slows down microbial growth and preserves the good quality
of the fish while curing it. With a refrigerator, a temperature of 3˚C (38˚F) is maintained.
The processor must make sure that the fish being cured are kept at an ambient temperature
if this method is done.

Temperatures Ideal for Storing Fish While Curing

Temperature is a vital factor to consider when storing fish while curing because it
greatly affects the maintenance of the good quality of the fish. Spoilage organisms like
the bacteria become more active at higher temperatures hence the need to keep the
fish in a low temperature. Low temperatures slow down microbial activity thus
delaying or preventing the onset of spoilage. Fishes being cured with salt can be kept
at a normal room temperature of about 35˚C. Below are other ideal temperatures for
keeping fish while curing:

1. moderate room temperature of 10˚C (50˚F) to 21˚C (70˚F)

2. a refrigerated temperature of 3˚C (38˚F)

It must be noted that all bacteria do not have the same temperature requirements for
growth. A knowledge on this will help a processor determine the ideal temperature most
appropriate for storing a particular kind of cured fishery product.

Below are the classification of bacteria and their temperature growth range:

1. Psychrophilic bacteria grow within a temperature range of 0˚C (32˚F) to 21˚C (70˚F).
These the troublesome microorganisms because they are capable of multiplying at both
refrigerated and room temperatures. Most are spoilage organisms.

2. Mesophilic (middle range) bacteria grow at temperatures between 21˚C (70˚F) to 43C
(110F), with most rapid growth at a temperature of 37˚C (98.6˚F).

3. Thermophilic organisms are heat – loving and grow best at temperatures above 43˚C
(110˚F). All thermophiles are spoilage organisms.

Importance of Submerging the Fish in the Curing Solution while Curing

The salt used in curing the fish to be salted, dried or smoked preserves the fish by lowering
the moisture content through the process of osmosis, whereby the moisture in the body of
fish is removed while salt enters it through the skin as semi - permeable membrane. The
flow of water is from a lesser to greater concentration. Thus, when fish is soaked in a
concentrated brine solution, the water inside flows out rapidly through the skin. Eventually,
when the concentration of the solution inside the cell walls into the protoplasm equals that
of the brine, the salting process is completed and the fish is said to be thoroughly struck.
Submerging the fish in the curing solution will facilitate a thorough exposure of the fish
muscles to the curing solution thereby hastening the removal of moisture from the fish and
the penetration of salt into the cells of the fish. If the fish are kept submerged all through
out the curing period, the fish will be completely salted. To make sure that the fish are
completely submerged in the curing solution, they must be covered with a woven bamboo
cover known as panakip.

ASSESSMENT RECIPES
SMOKE FISH (BANGUS)

Tools: knife, chopping board, measuring cups & spoon, stainless bowl
Equipment: Smoked House
Complete Personal Protective Equipment (PPE)
Note: Clean and dry all tools and equipment to be used. Remove jewelries, wash hands,
and observe proper hygiene.
Ingredients and procedure:
1. Remove gills (hasang), internal organs with a bamboo stick and trim tail.
2. Wash thoroughly in clean water.
3. Soak fish brine solution -1:3 for 30 mins. /15 mins. on each sides with calamansi.
4. Place garlic on the belly of the fish and use the brine solution to steam until the eyes
bulge & white.
5. Dry until pellicle is formed.
6. Smoke fish with lemon grass until golden yellow.
7. Cool. Pack, label, store.

SKINLESS LONGANISA
Tools: knife, chopping board, measuring cups & spoon, stainless bowl.
Note: Clean and dry all tools and equipment to be used. Remove jewelries, wash hands,
and observe proper hygiene.
Ingredients and procedure:
1. Deboned, cut and minced chicken/pork 1kl.
2. Mix ¼ cup cold water with 1tsp Phosphate. Add 1/2tsp curing salt and set aside.
3. In a bowl, mix ground meat with 4 tsp. coarse salt, 5 tsp minced garlic, 5 tsp anisado
wine, 4 Tbsp pineapple juice, 1tsp Ground black pepper, and 9-12 Tbsp refined sugar.
4. Add Mix until well blended.
5. CURE at room temp. 8-10 hours or in Refrigerator for 2 days.
6. Wrap in paperlyne or plastic wrap (40g/pc)
7. Pack, label, store in freezer 2-4months or ref for 1 week.
For ASSESSMENT: ¼ kl. or 250g of meat add: ¼ tsp. ground pepper, 1tsp. salt, 1tsp.
pineapple, 2tsp. garlic, 2tsp. anisado wine, 3Tbsp. sugar. MIX.
PREPARE CURING: 1Tbsp. water add 1/4tsp. phosphate/accord, mix. 1/8tsp.curing salt.
Mix. Add to meat. Wrap in paperlyne or plastic wrap at 40g. Pack and label.

LET US REMEMBER
Fish curing is still the principal method of processing fish and other fishery products
commonly used by Filipinos. This can be done through salting, drying, smoking and
pickling. It is popular among Filipinos because its application is simple, easy and
economical. It involves the use of salt as the chief preservative. When preserving fish
through drying or smoking, they are first cured with a brine solution to lower the moisture
content, improve the texture, and impart a desirable salty taste.

HOW MUCH HAVE YOU LEARNED?

Post Test
Multiple Choice: Directions: Choose the correct answer from the options
given. Write only the letter of your choice in your test booklet.

1. You are curing fish by salting them through the Kench or dry salting method. Why
do you need to remove the internal organs before curing with salt?
a. To remove the enzymes and microorganisms present in the viscera
b. To improve the appearance of the fish
c. To lengthen the storage life of the fish
d. To improve the texture of the fish

2. What method of curing fish with salt starts with rubbing the fish with dry salt
granules before packing them to allow the formation of brine?
a. dry salting
b. brine salting
c. dry salting to make brine
d. fermentation

3. When smoking fish, why do you need to treat the fish with salt prior to smoking?
a. to reduce moisture content through osmosis
b. to improve texture and taste of fish
c. to destroy microorganisms through plasmolysis of microbial cells
d. all of these

4. One of the steps involved in smoking fish is drying the pre-cooked fish for 1 – 3
hours. Why is it done?
a. to slightly dry the fish
b. to slightly harden the fish
c. to facilitate formation of pellicle
d. to kill the microorganisms

5. Why are drying and dehydration considered as a curing method of preserving fish?
a. because the fish is first treated with salt before drying naturally or artificially
b. drying and dehydration involves the removal of moisture from the fish
c. because the fish muscles harden and cannot be acted upon by enzymes and
microorganisms
d. none of these

6. While curing the fish with brine, why do you need to cover the curing container?
a. to shorten curing time
b. to prevent contamination with germs and microorganisms from the air and flies
c. to hasten the curing process
d. to prevent adulteration

7. Why is it important to keep the fish being cured at room temperature or at a low
temperature?
a. to slow down microbial activity
b. to maintain the good condition of the fish being cured
c. both a and b
d. to harden the fish while curing

8. Fish being cured with the curing solution like brine must be thoroughly submerged
into the brine __________.
a. to keep the flies from coming in contact with the fish
b. in order for the fish to be thoroughly cured with the curing solution
c. to prevent contamination of fish while curing
d. to thoroughly preserve the fish

9. What happens if the fish being cured are kept in a place with a poor ventilation or
quite hot?
a. the fish will not be thoroughly cured
b. the quality of fish will deteriorate due to microbial action
c. microbial activity increases resulting to spoilage
d. both a and b

10. To keep the fish submerged in the curing solution, which of the following will you
do?
a. cover with a ‗panakip‘
b. cover with banana leaves
c. cover with a metal basin
d. cover with old newspapers

Practical Demonstration with Oral Interview: Date and Means will be announced
by your teacher.
Demonstrate these tasks:
1. Hot smoking of fish
2. Dry storage method of storing fish while curing

LET US APPLY WHAT YOU HAVE LEARNED

Performance Test
Perform the actual curing of fish by kench salting. You will be rated using the following criteria:

Test for Valuing

Explain briefly why it is important to observe accuracy in curing fish to be salted, dried or
smoked.

REFERENCES

DepEd Competency-Based Learning Material (CBLM), Food Processing, Processing Fish by

Salting, Curing and Smoking
Essentials of Food Safety and Sanitation, Third Edition by David McSwane, H.S.S., Nancy
Rue, Ph. D. and Richard Linton, Ph. D.
Post Harvest Fisheries by : Laurentina –Paler Calmorin, 2006
http://www.saltinstitute.org/
http://www.salttraders.com/StoreFront.bok
http://www.slate.com/id/2117243
http://www.gourmetsleuth.com/saltguide.htm
Lesson 2 (Week 4-6): Finish the Cured Raw Materials

WHAT IS THIS LESSON ABOUT?

The lesson deals on finishing the cured fish like draining the brine-cured fish. This also
includes drying cured fish in appropriate equipment and medium; packing cured fish using
appropriate medium; cooking fish in brine using appropriate cooking equipment and
medium; smoking the cooked fish; cooling the smoked fish and packing the smoked fish.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:
1. drain brine cured fish;
2. dry cured fish using appropriate equipment and medium;
3. pack cured fish using appropriate packing medium;
4. store packed cured fish in appropriate storage medium;
5. cook fish in brine using appropriate cooking equipment;
6. smoke cooked fish;
7. pack smoked fish; and
8. appreciate the importance of properly finishing the cured fish.

WHAT DO YOU ALREADY KNOW?

Pre-Test
Multiple Choice – Directions: Let‘s find out how much you already know about finishing the
cured fish. Read and understand the questions below. Select the best answer and write the
letter in your test booklet.
1. Why do you need to drain the brine cured fish?
a. to remove excess moisture
b. to let the fish oil drip away from the fish
c. to harden the fish
d. to facilitate pellicle formation

2. What method of drying the salted fish will you do if the product specification requires
you to naturally dry it?
a. artificial drying
b. drying with a dehydrator
c. sun drying
d. dry inside an oven

3. You are going to dry salted splitted fish. Which one will you do?
a. split the fish before salting
b. clean and wash the fish
c. cure fish with salt
d. spread fish on drying trays and dry

4. Your teacher assigned you to prepare the tools you will use in drying salted fish, which
of these will you prepare?
a. salting vat, wooden stirrer and aluminum trays
b. knife, forcep and wooden vat
c. bamboo trays
d. basin and mixing bowl

5. How will you properly package a smoked fish?

a. Pack them in metal containers.
b. Pack them in glass jars.
c. Pack the fish in polyethylene bags.
d. Wrap the fish with banana leaves.
6. Why do you need to drain the fish after washing?
a. to remove excess water
b. to let the oil drip
c. to improve texture of the fish
d. to dry the fish

7. Which of the following will you do if you are instructed to brine the fish?
a. Prepare a brine.
b. Soak the fish in the brine.
c. both a and b
d. none of these

8. If you are going to pre-cook a fish before smoking, which of the following will you do?
a. prepare a saturated brine
b. dip fish into the boiling saturated brine
c. drain the brined fish
d. boil the fish in plain water

9. How will you properly cool the fish after smoking?

a. place inside a freezer
b. aerate with an electric fan
c. place inside the setting cabinet for cooling
d. expose to natural air

10. Why do you need to properly package smoked fish?

a. to prevent contamination of the product
b. to improve the salability of the product
c. to improve product appearance
d. to improve texture of the smoked fish

VOCABULARY
Brine - a mixture of salt and water.
Dehydrator - a mechanical device used to lower the moisture content of the fish under
controlled conditions.
Preservative - refers to a substance added to food to prevent its spoilage and maintain its
freshness. Example: Salt, vinegar and smoke.
Salted fish - a product prepared from whole, eviscerated or splitted fish treated with salt.
Saturated - loaded to capacity.
Smoked fish - a product prepared from whole, eviscerated or splitted fish treated with salt
and subjected to smoke produced by combustion of wood or other smoking materials.
Enzymes - endogenic bio – proteins which are naturally present in the digestive tract of
living organisms that hasten digestion.
Microorganisms - minute living organisms like bacteria, yeasts and molds which cause
spoilage of the fish.
Moisture - refers to the water content of a fish.
Packing - filling the cured fish into a packaging material.
Osmosis - the flow of substances from a lower concentration to a higher concentration
through a semi – permeable membrane until a state of equilibrium is established.
Salt - a colorless or white crystalline compound known chemically as Sodium chloride
(NaCl) occurring abundantly in nature, both in solid or liquid form.
A cured fish has been treated with preservatives like salt and smoke. This is to prevent
spoilage and thereby lengthen the storage life of the product. Curing a fish is done through
drying, smoking or salting.

Drying as a preservation method which is integrated in salting and smoking is based on the
following principles:

a. Microorganisms cannot live without water.

b. The action of microbial enzymes on food requires water.

Smoking involves the treatment of fish with smoke. The production of smoke implies fire
and generation of heat. When fish is smoked, it is also dried and is also slightly cooked.
Cooking destroys the action of enzymes and kills many microorganisms because of the high
temperature. Chemicals in the smoke also destroy microorganisms. Smoke contains a
substance called creosote which acts as a preservative agent.
Salting, on the other hand, preserves the fish through treatment with salt. It reduces the
moisture content of the fish through osmosis. Common salt (Sodium Chloride), if present
in the fish flesh in sufficient quantities, will slow down or prevent microbial action. Salting
fish is done through dry salting or Kench curing, dry salting to make brine, brine salting
and fermentation.

When salt is added to the fish before it is dried, less water needs to be removed from the
cured product to achieve preservation. A product with a water content of 34% - 35%
depending on the amount of salt present, is often dry enough to inhibit the action of
microbes.

When drying salted fish, these methods are used:

1. Sun drying – natural dehydration of fish through exposure to sunlight until the moisture
content of the fish is lowered to a point unfavorable for microbial growth.

2. Artificial dehydration – the use of mechanical devices to provide artificial heat for the
purpose of lowering the moisture content of the fish to inactivate microorganisms and other
spoilage agents. Dehydrators are used in the artificial removal of moisture from the fish

Procedures in Drying Fish

Sun Drying of Fish

The following are the general steps in sun drying:
1. Wash fish thoroughly in running water
2. Soak fish in a 10% brine for half an hour to leach out the blood.
3. Remove the viscera by opening and squeezing the belly cavity.
4. Soak the fish in a concentrated brine solution for 3 to 6 hours to partially extract the
moisture content of fish.
Salting Troughs for Brining Fish
5. Arrange the salted fish on coarsely woven bamboo trays/racks and dry under the sun for
a few days depending on the size of the fish.
6. When thoroughly dried, place the fish in clean baskets or boxes, ready for market
distribution.
Artificial Dehydration of Fish
Follow these steps when using the artificial dehydration method of preserving fish:
1. Wash fish thoroughly in running water.
2. Soak fish in a 10% brine for half an hour to leach out the blood.
3. Remove the viscera by opening and squeezing the belly cavity.
4. Soak the fish in a concentrated brine solution for 3 to 6 hours to partially extract the
water content of the fish.
5. Precook the fish for a short period of time depending upon its size.
6. Arrange the precooked fish on trays and racks. Place the fish in an oven or artificial
dehydrator to dry under a controlled temperature.
7. When thoroughly dried, remove and collect the fish from the tray and pack them in
boxes, ready for market distribution.

Draining
Draining facilitates removal of excess moisture from a fish previously washed or soaked
in a brine or curing solution.

Steps in Draining Fish

1. Arrange fish inside a colander or on bamboo trays.
2. Let the excess water drip-off from the fish. Draining takes 30 minutes to one (1)
hour depending upon the size of the fish.

Packaging Materials

Packaging is a container. It is a system or means of protecting goods for transport,

distribution, storage, retailing and end-use. It also serves as an important marketing
tool for enhancing product market appeal

Kinds of Packaging Materials for Dried and Smoked Fish

1. Polyester – polyethylene (PET/PE) for local and foreign distribution of dried fish at
ambient and refrigerated conditions, and of smoked fish at refrigerated condition.

2. Polyethylene (0.002 inch thick) for local and foreign distribution at refrigerated conditions

3. Traditional packaging materials like wooden boxes, baskets, used cartons, jute sacks,
etc. These need to be improved to ensure product hygiene and safety.

Packing Cured Fish

The packing procedure depends on whether the cured fish are to be delivered at once to fish
traders or will be kept in cold storage for future distribution. If they are to be delivered at
once to fish traders, they are packed in boxes containing approximately 50 kg of dried fish.

Procedure in Packing Cured Fish in a Wooden Box

1. Line fish box with old newspaper followed by wax paper. Provide an extra flap of
newspaper for covering the fish.
2. Pack the cured fish in the box, cover with extra wax paper, flap top with several
newspapers.
3. Nail the cover of the box. The dried fish are ready for delivery to fish traders or to public
market.
Retail Packaging
The use of polyethylene films 0.001-0.002 inch thickness is recommended for retail
packaging of smoked product. Other packaging materials such as laminator or combination
of two or more flexible packaging materials may also be used but these are rather more
expensive.

Procedure for Retail Packaging of Cured Fish:

1. Sort cured fish according to size.
2. Pack cured fish in plastic bags at retail weight of 250g, 500g or 1000g per pack.
3. Seal filled packs by using a portable or fast sealer.
4. Transfer the packed products in bulk packaging material, seal and store preferably at
refrigeration temperature to maintain the quality of the smoked fish.

Storing Cured Fish

Cured fish remain in sound and edible condition only over a short period of time. Smoked
fish contain a high percentage of moisture making them highly susceptible to spoilage.
Hence, they should be distributed or sold as soon as possible, while being kept chilled or
refrigerated if possible. Smoked fish remain good for 3 days at room temperature and up to
2 weeks when refrigerated.
During the dry season and peak season for fish, cured fish are produced in bulk and stored
in cold storage for future distribution. They are packed and stored as follows:
1. Line an improvised basket made from coarsely woven bamboo slats with several layers
of thick wax papers.
2. Pack the fish inside the baskets, cover with wax papers, and tie with straw cords. Each
fish basket weighs 40-50 kilograms.
3. Keep the fish inside the cold storage with a temperature of 40°F to 50°F until final
distribution.

Packaging of Smoked Fish

Smoked fish is packed either in bulk or in retail packaging materials.

Bulk packaging refers to those intended for wholesale or institutional distribution.

Retail packs contain the product until it reaches the ultimate end-user or consumer.

Procedure for Bulk Packaging

1. Sort cooled smoked fish according to size.
2. Pack or transfer smoked fish in bulk packaging materials by arranging the fish in a
manner that heads and tails are in uniform position.
3. When the packaging material is nearly full, weigh the whole pack (container and smoked
fish) to check product weight attained. Total weight minus weight of container will give the
weight of the smoked fish.
4. Close or seal the pack and store at refrigeration temperature (3°F to 5°F) or in a cold
storage.

Procedure for Retail Packaging

1. Sort smoked fish according to size.
2. Pack smoked fish in plastic bags at retail weights of 250g, 500g, or 1000g per pack.
3. Seal the filled packs by using a portable or fast sealer.
4. Transfer the packed products in bulk packaging materials; seal and store preferably at
refrigeration temperature to maintain the quality of the smoked fish.
LET US REMEMBER

A cured fish is treated with preservatives and subjected to physical factors that lower the
moisture content of a fish to a point where the growth and multiplication of organisms are
inhibited. The preservatives usually used in treating cured fish are salt, smoke and vinegar.
Salt is used in curing fish during salting and drying while smoke is used to cure a smoked
fish. When curing fish or meat through pickling, salt and vinegar are used. The activities
involved in finishing the cured fish depend on the kind of product produced and the method
of curing done. However, all cured products need to be properly packed either whole sale or
retail packaging.

HOW MUCH HAVE YOU LEARNED?

Post-Test
Multiple Choice
Directions: Read and understand the questions below. Select the best answer and
write the letter only in your test booklet.
1. Why do you need to drain the brine cured fish?
a. to remove excess moisture
b. to let the fish oil drip away from the fish
c. to harden the fish
d. to facilitate pellicle formation

2. What method of drying the salted fish will you do if the product
specification requires you to naturally dry it?
a. artificial drying
b. drying with a dehydrator
c. sun drying
d. dry inside an oven
3. You are going to dry salted splitted fish. Which one will you do?
a. split the fish before salting
b. clean and wash the fish
c. cure fish with salt
d. spread fish on drying trays and dry

4. Your teacher assigned you to prepare the tools you will use in drying salted fish,
which of these will you prepare?
a. salting vat, wooden stirrer and aluminum trays
b. knife, forcep and wooden vat
c. bamboo trays
d. basin and mixing bowl

5. How will you properly package a smoked fish?

a. Pack them in metal containers.
b. Pack them in glass jars.
c. Pack the fish in polyethylene bags.
d. Wrap the fish with banana leaves.

6. Why do you need to drain the fish after washing?

a. to remove excess water
b. to let the oil drip
c. to improve texture of the fish
d. to dry the fish
7. Which of these will you do if you are instructed to brine the fish?
a. Prepare a brine.
b. Soak the fish in the brine.
c. both a and b
d. none of these

8. If you are going to pre-cook a fish before smoking, which of the following will you
do?
a. prepare a saturated brine
b. dip fish into the boiling saturated brine
c. drain the brined fish
d. boil the fish in plain water

9. How will you properly cool the fish after smoking?

a. place inside a freezer
b. aerate with an electric fan
c. place inside the setting cabinet for cooling
d. expose to natural air

10. Why do you need to properly package smoked fish?

a. to prevent contamination of the product
b. to improve the salability of the product
c. to improve product appearance
d. to improve texture of the smoked fish

Practical Demonstration with Oral Interview

Demonstrate the proper way of brining and draining fish to be cured.

Valuing
You brined and drained fish to be cured, why is it important to do it properly and
accurately?

LET US APPLY WHAT YOU HAVE LEARNED

Performance Assessment:
A. Perform Salting, Drying, Packing and Storing of Cured Fish
Task: Salting, Drying, Packing and Storing of Cured Fish

Note : You have to complete all nine sub-tasks

in order to pass this lesson, or else you have
to go over this once more.
B. Prepare the different kinds of fillets using
the correct procedure. Be sure to properly
wash, scale and weigh the prepared fillets.

Valuing:
How do you show that you value accuracy in doing your assigned tasks? Why is
accuracy in doing your work important? Explain.
REFERENCES

DepEd Competency-Based Learning Material (CBLM), Food Processing, Processing Fish by

Salting, Curing and Smoking
THE III. Agriculture and Fishery Technology, SEDP Series, Department of Education
Processing and Preservation of Freshwater Fish by Lourdes A. Cortez
Learning Element for Drying, Packing and Storing of Fish, CDD, BTVE
Fish Smoking prepared by : Technology Development Institute of DOST
Learning Element for Distinguishing Salting, Drying and Smoking, BTVE
Philippine Handbook on Fish Processing by Jasmin M. Espejo
http://www.saltinstitute.org/
http://www.salttraders.com/StoreFront.bok
http://www.slate.com/id/2117243
http://www.gourmetsleuth.com/saltguide.htm
 Lesson 3 (Week 7-9): Prepare Production Report

WHAT IS THIS LESSON ABOUT?

This lesson deals on how to prepare production report. This includes the importance of
recording and documenting production input, procedure in recording and documenting
production input and format of a production report.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:
1. note and document daily production input in accordance with basic accounting
procedures;
2. record and present all production data in accordance with basic accounting
procedures; and
3. practice accuracy in preparing production report.

WHAT DO YOU ALREADY KNOW?

Pre–Test
Multiple Choice - Directions: Choose the correct answer among the options. Write the letter
only on the answer sheet provide for you.
1. Something that enters a process from the outside and is acted upon.
a. input c. yield
b. output d. none of the above
2. Which of the following will you prepare to have systematic procedure of keeping a record
for reference?
a. presentation c. documentation
b. input d. none of the above
3. Input output relationship is important in the production. Which of the following would
you prepare to show this?
a. documentation c. production report
b. input d. none of the above
4. A word meaning amount produced is:
a. input c. emulsion
b. output d. all of the above
5. How many grams is four kilos of mangoes?
a. one thousand grams c. three thousand grams
b. four thousand grams d. all of the above

Test for Valuing

Briefly explain the importance of accuracy in preparing a production report.
VOCABULARY

Documentation - a systematic procedure of keeping a record for reference.

Emulsion - a suspension of liquid with another liquid.
Input - means something that enters a process from the outside and is acted upon.
Output - the amount produce and yielded from a process.
Production report - refers to a written record showing the input/output relationship
in determining the yield from a certain procedure.

Importance of Recording and Documenting Production Input

1. To have a reference data on the materials used and their cost.
2. To determine the economic viability of the product.

Procedure in Recording and Documenting Production Report

1. Have a complete list of the materials used for a certain product.
2. Determine the weight and cost of each material.
3. Determine and record the total yield per production.

Format of a Production Report

Production Data Sheet
Product Name: ______________________
Product Date: _______________________
Description of Materials:
______________________
______________________
Other Ingredients:
Weight of _____________
Weight of _____________
Weight of _____________
Production Input _________________________
Weight of Spoiled Materials ________________
Production Output ________________________
Percentage of Yield _______________________
Number of Yield _________________________
Problem Encountered _____________________

Example of Production Report

Production Name : Smoked Fish

Production Date : May 31, 2007
Materials/ Ingredients:
Bangus: 220 grams
Salt: 500 grams
Production Input: 720 grams
Weight of Spoiled Materials: - 50 grams
Production Output: 670 grams
Percentage of yield: Production Output x 100%
Production Input
670 grams x 100%
720 grams
.93 x 100%
Percentage of yield: = 93%
Number of yield: Production Output
Weight of the product
Number of yield: = 4 pieces
LET US REMEMBER
Production report needs proper and correct noting, documenting, recording and
presenting of data based on the basic accounting procedure. Accuracy in report
preparation must always be observed in order to have ready record for future use or
reference.

HOW MUCH HAVE YOU LEARNED?

Post Test
Multiple Choice - Directions: Choose the correct answer among the options. Write the letter
only on the answer sheet provide for you.
1. Something that enters a process from the outside and is acted upon.
a. input c. yield
b. output d. none of the above
2. Which of the following will you prepare to have systematic procedure of keeping a record
for reference?
a. presentation c. documentation
b. input d. none of the above
3. Input output relationship is important in the production. Which of the following would
you prepare to show this?
a. documentation c. production report
b. input d. none of the above
4. A word meaning amount produced is:
a. input c. emulsion
b. output d. all of the above
5. How many grams is four kilos of mangoes?
a. one thousand grams c. three thousand grams
b. four thousand grams d. all of the above

LET US APPLY WHAT YOU HAVE LEARNED

Demonstration
1. Make production report based on the given data:

Smoked Milkfish
Given:
Milkfish = 200 grams
Salt = 500 grams
Water = 1,600 ml.
Internal organs = 50 grams
Output = 150 grams

Test for Valuing:

1. Why is it important to observe accuracy in preparing production report?
2. What happens if the production report you prepared is inaccurate?

REFERENCE

DepEd Competency-Based Learning Material (CBLM), Food Processing, Processing Fish by

Salting, Curing and Smoking
Handouts from TESDA Centrex (CVS)
 Department of Education
Region XI
Division of Davao De Oro

FOOD (FISH)
PROCESSING
NCII
Grade 11

3rd Quarter Module

Lesson 1 (Week 1): PROCESS FOOD BY FERMENTATION AND PICKLING
Prepare Raw Materials

WHAT IS THIS LESSON ABOUT?

This lesson covers the preparation of raw materials in processing food by fermentation
and pickling.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:
1. sort and grade raw materials according to approved criteria and enterprise
requirements;
2. prepare the sorted and graded fresh fruits and vegetables according to required sizes
and shapes; and
3. prepare fish and other marine products according to specifications.

WHAT DO YOU ALREADY KNOW?

Pre–Test
True or False: Read each statement carefully and write T if it is correct and F if otherwise.

__________1. Always use whole vegetables to be fermented to keep its flavor.

__________2. Fish sauce or patis is a byproduct of bagoong which is widely produced in the
Philippines.
__________3. In fermenting vegetables, you will should avoid those that has been treated or
processed in any way beforehand.
__________4. Powdered spices may cause the product to darken or become cloudy.

__________5. In mixing the pickling solution, it is okay to use copper, brass, iron or
galvanized utensils.

__________6. One can use any fish available for fermentation.

__________7. Fermentation products provide enzymes necessary for digestion. This is
important because humans are born with a finite number of enzymes, and they decrease
with age.
__________8. One of the benefits of fermentation is it increases B and C vitamins and
enhances folic acid, riboflavin, niacin, thiamin, and biotin.
__________9. In storing your fermented products, you should keep them in a sealable
storage container.
__________10. Fermentation occurs with the help of oxygen, and in the presence of
beneficial microorganisms (yeasts, molds, and bacteria) that obtain their energy through
fermentation.
Fermentation in food processing is the process of converting carbohydrates to alcohol or
organic acids using microorganisms such as yeasts or bacteria under anaerobic conditions.
Fermentation usually implies that the action of microorganisms is desired. The science of
fermentation is known as zymology or zymurgy.
The term fermentation sometimes refers specifically to the chemical conversion
of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However,
similar processes take place in the leavening of bread (CO2 produced by yeast activity), and
in the preservation of sour foods with the production of lactic acid, such as
in sauerkraut and yogurt.

Other widely consumed fermented foods include vinegar, olives, and cheese. More localised
foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey,
dairy products, and fish.

Once you start fermenting your own vegetables a whole world of possibilities start flying
through your head. What if I ferment this, what would that turn out like.

Can You Ferment Any Vegetable?

In short, yes you can. If you create the right conditions
with either brine or by dry salting the correct amount
any vegetable will ferment.

The lactic acid bacteria needed for fermentation is

present on all vegetables and as long as you encourage it then it will ferment pretty much
any vegetable. Admittedly, not every vegetable is going to be a massive success. It is just
because some vegetables are more suited to fermentation than others.

Choosing Vegetables To Ferment

The best vegetables to ferment will really be down to personal preference; however, there
are some things to think about when we look at what to start fermenting.
The best place to start is by looking at some classics and what makes them so good as
ferments.
Select fresh, firm fruits or vegetables that are free of spoilage. Plan to pickle fruits or
vegetables within 24 hours after the harvest for highest quality. If produce cannot be used
immediately, refrigerate it and use it as soon as possible. Choose the appropriate size. Use
cucumbers about 1½ inches long for gherkins and 4 inches for dills. Odd-shaped and more
mature cucumbers can be used for relishes and bread-and-butter style pickles. Measure or
weigh produce carefully. Weighing gives the most accurate measures.
Most Popular Vegetables To Ferment
 Cucumber
 Carrot
 Cabbage
 Beets
 Cauliflower
 Chilli
 Radish

Commonly used ingredients for Fermentation:

Salt

Use a canning or pickling salt. Noncaking material added to other salts may make the brine
cloudy. Do not reduce salt in fermented pickles because proper fermentation depends on
the correct proportions of salt and other ingredients. Flake salt varies in density and is not
recommended for use.
Some fresh-pack pickles can be prepared safely with reduced or no salt. Use only tested
recipes formulated to produce the proper acidity. Both the texture and flavor of these pickles
may be noticeably different than expected. The quick pickle recipes in this publication may
be made with reduced-sodium salts, such as light salts. Use of salt substitutes is not
recommended.

Caution: The use of reduced-sodium salt in fermented pickle recipes is not recommended.
Vinegar

White distilled or cider vinegars of 5 percent acidity (50 grain) are recommended. White
vinegar usually is preferred when light color is desirable, as for fruits and cauliflower.
Do not dilute vinegar unless the recipe so specifies. If a less sour pickle is preferred, add
sugar rather than decrease vinegar.

Sugar
White granulated and brown sugars are used most often. Brown sugar gives a darker color
and distinct flavor. Corn syrup and honey may alter the flavor.
Water
A soft water is recommended for pickle making. Very hard water may have an undesirable
effect on the color and flavor of pickled products. However, some hard water might produce
a firmer pickle.
Hard water may be softened somewhat by the following method: Boil the water for five
minutes. Skim off the scum and let the water sit for 24 hours. Then ladle off the water
without disturbing the sediment in the bottom. Another option is to dilute hard water with
soft water. To dilute, mix one part hard water with two parts soft water.

Spices

Use fresh, whole spices for the best flavor in pickles. Powdered spices may cause the product
to darken or become cloudy. Tying whole spices loosely in a cheesecloth bag, putting the
bag in the pickling liquid and then removing the bag before canning is best. If desired, add
individual spices, such as a cinnamon stick, from the bag to each jar. Spices deteriorate
and quickly lose their pungency in heat and humidity. Store opened spices in an airtight
container in a cool, dark place.
Firming Agents
Alum may be used safely to firm fermented pickles. However, it is unnecessary and is not
included in the recipes in this publication. Alum does not improve the firmness of quick-
processed pickles. The calcium in lime definitely improves pickle firmness. Food-grade lime
may be used as a lime-water solution for soaking fresh cucumbers before pickling them.
Excess lime absorbed by the cucumbers must be removed to make safe pickles. To further
improve pickle firmness, you may process cucumber pickles for 30 minutes in water at 180
degrees Fahrenheit (F). This process also prevents spoilage, but the water temperature
should not fall below 180 F. Use a candy or jelly thermometer to check the water
temperature.

Considerations For Fermenting Vegetables

You will want to avoid any vegetable that has been treated or processed in any way
beforehand.
Some fruits and vegetables can be coated in wax, sprayed with pesticides and things such
as this and this is definitely something you will want to avoid.
You also want to make sure the vegetables are as fresh as possible. A quality ferment starts
with quality ingredients and any vegetable that is looking past it’s best is not worth
fermenting.
Try Fermenting Fruits

Why stop at just fermenting vegetables when there is a whole world of fruit to explore as
well.
Fermentation relies on lactic acid bacteria feeding on sugars. Fruit is full of sugars that
ferment into something really unique. What was once a sweet fruit takes on a tart, savory
quality that works great in cooked dishes.
Equipment

For Pickling Liquids

For heating pickling liquids, use unchipped enamelware, stainless steel, aluminum or glass
pots. Do not use copper, brass, iron or galvanized utensils. These metals may react with
acids or salts and cause undesirable color and flavors, or even form toxic compounds in the
pickle mixture.
For Brining or Fermenting

A 1-gallon container holds 5 pounds of fresh cucumbers and a 5-gallon container holds 25
pounds. Glass and food-grade plastic containers are excellent substitutes for stone crocks.
Other 1- to 3-gallon food-grade containers may be used if lined inside with a clean food-
grade plastic bag. Do not use garbage bags or trash liners. A large sealed food-grade plastic
bag containing 4½ tablespoons of salt and 3 quarts of water may be used as a weight to
hold cucumbers under the surface of the brine. A plate and jars of water also may be used.
Select a pie or dinner plate just small enough to fit inside the fermentation container. Cover
the weight and container top with a heavy, clean bath towel to reduce mold growth on the
brine surface.

Preparation

Wash fruits and vegetables and sort according to size when they are used whole. There are
several ways to prepare the vegetables for fermenting: grating, shredding, chopping, slicing,
or leaving whole. How you choose to prepare your vegetables is a personal choice, though
some vegetables are better suited for leaving whole, while others ferment better when
shredded or grated.

Choosing Fish To Ferment

In the Philippines, fermented fishery products can be divided into two groups. The first group
includes those containing high concentrations of salt—about 15 to 20 percent in the final product.
This group consists of bagoong(fish paste) and patis (fish sauce). These products are generally used
as condiments.
The second group includes burong isda (fermented rice fish mixture) and burong hipon, also known
as balao balao(fermented shrimp rice mixture). These products, when fermented, become acidic with
a cheese-like aroma.
Fish Paste (Bagoong)

Bagoong is the undigested residue of partially hydrolyzed fish or shrimp. It has a salty and
slightly cheese-like odor. The characteristics of this product vary depending on the region
where it is made and consumed. In the Tagalog provinces, the fish paste is completely
fermented and ground, with or without coloring matter added. In the Ilocos region and
Pangasinan provinces, the products are either partially or completely fermented. In the
Visayas and Mindanao, the product is slightly fermented without liquid; the fish is hard
and solid salt is present

Preparation

The fish used for bagoong include anchovies, sardines, herring, silverside, shrimp,
slipmouth, freshwater porgy, oysters, clams, and other shellfish. These raw materials are
washed thoroughly and drained well before pursuing with the fermentation process.

Fish Sauce (Patis)

In the Philippines the production of fish sauce is always accompanied by the equally
important product bagoong. This product is the clear supernatant yellow-brown liquid
obtained by decanting and/or pressing or centrifuging bagoongafter it has been thoroughly
fermented. Fish sauce may be obtained either from fish or shrimp bagoong after 1 to 2 years
of fermentation. The longer the digestion period, the better.

Preparation
The raw material used is similar to that of the fish paste. They differ only with respect to
the period of fermentation. To obtain the fish sauce, the fermentation is continued until
liquid forms on top of the mixture, after which it is drained and filtered.
Fermented Rice and Shrimp (Balao-Balao)

Balao balao is a fermented cooked rice and shrimp (Penaeus indicus or Macrobrachium
species). The mixture becomes acidic during fermentation, and the shrimp shell reddens
and softens. It is commonly prepared for the table in sauteed form and is eaten either as an
appetizer or main dish.

Preparation
The general method for making balao balao is by mixing washed shrimp with salt (about 20
percent w/w) and allowing the mixture to stand for 2 hours or overnight. The shrimp are
then drained, mixed with cooled cooked rice, and fermented at room temperature for 7 to
10 days.

Fermented Fish (Burong Isda)

This product is a popular traditional food in central Luzon. It is usually prepared using
freshwater fish. During fermentation the fish flesh becomes very soft and the bones acquire
the characteristic softness of cartilage when cooked. Before serving, it is sauteed in oil,
garlic, and onion. Similar to balao balao, it is consumed either as an appetizer or as a main
dish.

Preparation

The method of preparation is almost identical to that for balao balao . The fish is scaled,
eviscerated, and filleted. It is mixed with salt and allowed to stand overnight before mixing
with cooled cooked rice. Fermentation is also carried out for 7 to 10 days at room
temperature.

How Does Fermentation Work?

To master fermentation, you need to understand the science behind the chemical
process.

 Microorganisms survive using carbohydrates (sugars, such as glucose) for energy

and fuel.
 Organic chemicals like adenosine triphosphate (ATP) deliver that energy to every
part of a cell when needed.
  Microbes generate ATP using respiration. Aerobic respiration, which requires
oxygen, is the most efficient way to do that. Aerobic respiration begins with
glycolysis, where glucose is converted into pyruvic acid. When there’s enough
oxygen present, aerobic respiration occurs.
 Fermentation is similar to anaerobic respiration—the kind that takes place when
there isn’t enough oxygen present. However, fermentation leads to the production
of different organic molecules like lactic acid, which also leads to ATP, unlike
respiration, which uses pyruvic acid.
 Depending upon environmental conditions, individual cells and microbes have the
ability to switch between the two different modes of energy production.
 Organisms commonly obtain energy anaerobically through fermentation, but some
systems use sulfate as the final electron acceptor in the electron transport chain.

What Happens During the Fermentation Process?

Fermentation occurs in the absence of oxygen (anaerobic conditions), and in the presence
of beneficial microorganisms (yeasts, molds, and bacteria) that obtain their energy
through fermentation. If enough sugar is available, some yeast cells, such
as Saccharomyces cerevisiae, prefer fermentation to aerobic respiration even when oxygen
is abundant.

 During the fermentation process, these beneficial microbes break down sugars and
starches into alcohols and acids, making food more nutritious and preserving it so
people can store it for longer periods of time without it spoiling.
 Fermentation products provide enzymes necessary for digestion. This is important
because humans are born with a finite number of enzymes, and they decrease with
age. Fermented foods contain the enzymes required to break them down.
 Fermentation also aids in pre-digestion. During the fermentation process, the
microbes feed on sugars and starches, breaking down food before anyone’s even
consumed it.

What Are the Advantages of Fermentation?

Fermented foods are rich in probiotics, beneficial microorganisms that help maintain a
healthy gut so it can extract nutrients from food.

 Probiotics aid the immune system because the gut produces antibiotic, anti-tumor,
anti-viral, and antifungal substances, and pathogens don’t do well in the acidic
environment fermented foods create.
 Fermentation also helps neutralize anti-nutrients like phytic acid, which occurs in
grains, nuts, seeds, and legumes and can cause mineral deficiencies. Phytates also
make starches, proteins, and fats less digestible, so neutralizing them is extremely
beneficial.
 Fermentation can increase the vitamins and minerals in food and make them more
available for absorption. Fermentation increases B and C vitamins and enhances
folic acid, riboflavin, niacin, thiamin, and biotin. The probiotics, enzymes, and
lactic acid in fermented foods facilitate the absorption of these vitamins and
minerals into the body.

What Are the 3 Different Types of Fermentation?

Microbes specialized at converting certain substances into others can produce a variety
of foodstuffs and beverages. These are three distinct types of fermentation that people
use.

1. Lactic acid fermentation. Yeast strains and bacteria convert starches or sugars
into lactic acid, requiring no heat in preparation. These anaerobic chemical
reactions, pyruvic acid uses nicotinamide adenine dinucleotide + hydrogen (NADH)
 to form lactic acid and NAD+. (Lactic acid fermentation also occurs in human
muscle cells. During strenuous activity, muscles can expend adenosine
triphosphate (ATP) faster than oxygen can be supplied to muscle cells, resulting in
lactic acid buildup and sore muscles. In this scenario, glycolysis, which breaks
down a glucose molecule into two pyruvate molecules and doesn’t use oxygen,
produces ATP.) Lactic acid bacteria are vital to producing and preserving
inexpensive, wholesome foods, which is especially important in feeding
impoverished populations. This method makes sauerkraut, pickles, kimchi,
yogurt, and sourdough bread.
2. Ethanol fermentation/Alcohol fermentation. Yeasts break pyruvate
molecules—the output of the metabolism of glucose (C6H12O6) known as
glycolysis—in starches or sugars down into alcohol and carbon dioxide molecules.
Alcoholic fermentation produces wine and beer.
3. Acetic acid fermentation. Starches and sugars from grains and fruit ferment into
sour tasting vinegar and condiments. Examples include apple cider vinegar, wine
vinegar, and kombucha.

What Are the Different Stages of the Fermentation Process?

Depending upon what you’re fermenting, the process can have several stages.

 Primary fermentation. In this brief phase, microbes begin rapidly working on raw
ingredients such as fruit, vegetables, or dairy. The microbes present or in the
surrounding liquid (such as brine for fermented vegetables) prevent putrefying
bacteria from colonizing the food instead. Yeasts or other microbes convert
carbohydrates (sugars) into other substances such as alcohols and acids.
 Secondary fermentation. In this longer stage of fermentation, which lasts several
days or even weeks, alcohol levels rise and yeasts and microbes die off and their
available food source (the carbohydrates) becomes scarcer. Winemakers and
brewers use secondary fermentation to create their alcoholic beverages. The pH of
the ferment can differ significantly from when it started out, which affects the
chemical reactions taking place between the microbes and their environment. Once
alcohol is between 12–15% and it kills the yeast, preventing further fermentation,
distillation is needed to remove water, condensing alcohol content to create a
higher percentage of alcohol (proof).

6 Tips for Starting Fermentation

Whether you’re looking to pickle vegetables or begin brewing beer at home, these tips will
help you start fermenting.

1. Establish your “starter” cultures. Microbes are naturally present in the air you
breathe, but to begin fermentation you will often need a “starter” set of cultures,
such as whey (from yogurt), a Symbiotic Colony of Bacteria and Yeast, or SCOBY
(for kombucha), or even liquid from a previous ferment. Starter cultures are
already rich with beneficial microorganisms. When you add them to your food or
beverage product, they’ll multiply rapidly and jump-start the fermentation process.
2. Keep your equipment clean. To prevent bad bacteria from leaching onto your
ferment, it’s essential that you clean and sterilize your kitchen equipment and the
surfaces that you work on.
3. Avoid exposure. Exposing your ferment to air can prevent proper fermentation
from taking place and increase the risk of spoilage and food poisoning. There are
several ways you can avoid that.
4. To prevent fermenting food from coming into contact with air, you can
submerge it in a salt solution (brine). When fermenting solid pieces of food like
chopped vegetables, this method works well. You can control the pH of the
fermentation, which determines how much oxygen will be present, by adding
vinegar to your solution.
 5. Storage. To avoid air contamination, you should keep your fermenting product in
a sealable storage container. Many home fermenters use a simple mason jar with
a lid to lock out air, but there are other alternatives. Typically, storage containers
have a valve to vent carbon dioxide gas released during fermentation. If you are
committed to carefully monitoring your ferment so it doesn’t spoil, you can
alternatively open sealed containers manually to release the carbon dioxide. (If you
are making kombucha, wine, or other end products that benefit from carbonation,
you can forgo the CO2 venting.)
6. Fermentation management. By controlling the temperature of the environment,
you can affect the outcome of your fermentation. Typically, microbes work well
when their environment is warm or room temperature, but the ideal temperature
depends upon the type of microbes you’re using and what you’re fermenting.
Altering the temperature can impact your process greatly. Moving your product to
a cooler environment, such as a basement or a refrigerator, will slow the rate of
fermentation and, in some cases, halt it completely. Heating a ferment, on the
other hand, can kill your essential microbes.

WHAT DID YOU LEARN?

Post–Test
True or False: Read each statement carefully and write T if it is correct and F if otherwise.

__________1. Always use whole vegetables to be fermented to keep its flavor.

__________2. Fish sauce or patis is a byproduct of bagoong which is widely produced in the
Philippines.
__________3. In fermenting vegetables, you will should avoid those that has been treated or
processed in any way beforehand.

__________4. Powdered spices may cause the product to darken or become cloudy.

__________5. In mixing the pickling solution, it is okay to use copper, brass, iron or
galvanized utensils.

__________6. One can use any fish available for fermentation.

__________7. Fermentation products provide enzymes necessary for digestion. This is
important because humans are born with a finite number of enzymes, and they decrease
with age.
__________8. One of the benefits of fermentation is it increases B and C vitamins and
enhances folic acid, riboflavin, niacin, thiamin, and biotin.
__________9. In storing your fermented products, you should keep them in a sealable
storage container.
__________10. Fermentation occurs with the help of oxygen, and in the presence of
beneficial microorganisms (yeasts, molds, and bacteria) that obtain their energy through
fermentation.

Test for Valuing:

1. What are the benefits of fermenting food?
2. What are the things to consider in the preparation of raw materials for
fermentation?
REFERENCES

https://preserveandpickle.com/best-vegetables-to-ferment/
https://www.ag.ndsu.edu/publications/food-nutrition/making-pickled-products
https://en.wikipedia.org/wiki/Fermentation_in_food_processing#Vegetable-based
https://www.ncbi.nlm.nih.gov/books/NBK234688/
https://www.masterclass.com/articles/what-is-fermentation-learn-about-the-3-different-
types-of-fermentation-and-6-tips-for-homemade-fermentation#6-tips-for-starting-
fermentation
 Lesson 2 (Week 2-4): Alcoholic Fermentation of Fruits and Vegetables

WHAT IS THIS LESSON ABOUT?

This lesson will give details and instruction to perform alcoholic fermentation of fruits
and vegetables.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:
1. mix prepared fruit with water according to specifications;
2. boil mixture in accordance with specifications and enterprise requirements;
3. extract juice in accordance with specifications and enterprise requirements;
4. cool and mix extracted juice with other ingredients like sugar and yeast in accordance
with specifications;
5. ferment juice for 1-2 weeks or as required;
6. Filter and heat fermented juice according to specifications.

WHAT DO YOU ALREADY KNOW?

Pre–Test
Multiple Choice: Read each item carefully and write the letter of the correct answer on
your answer sheet.

1. Laksoy is a popular Filipino alcoholic beverage and is made from what raw material?
a. Nipa palm sap b. Coconut sap
c. Lumboy d. Rice

2. What is the process where microorganisms convert sugars to ethanol and other
substance?
a. Lactic acid fermentation b. Acetic acid fermentation
c. Alcoholic fermentation d. Pickling

3. Tapuy is an alcoholic beverage from the Philippines. This beverage is made from which
raw material?
a. Corn b. Rice
c. Sugar cane d. Coconut sap

4. What do you call the most popular alcoholic beverage made in the Philippines made from
coconut sap?
a. Basi b. Laksoy
c. Tapuy d. Lambanog

5. What is the metabolic pathway that converts glucose (a type of sugar) into pyruvate — is
the first major step of fermentation or respiration in cells.
a. Osmosis b. Glycolysis
c. Fermentation d. Pasteurization
Alcoholic/Ethanol Fermentation is a complex biochemical process during which
microorganisms convert sugars to ethanol, carbon dioxide, and other metabolic byproducts
that contribute to the chemical composition and sensorial properties of the fermented
foodstuffs. Alcoholic fermentation is the basis for the manufacturing of alcoholic beverages
such as wine and beer. In this fermentation process, yeast is mostly used as a bio-culture
and aqueous solution of monosaccharide (raw materials) as the culture media for the
production of beverages. In the alcoholic fermentation process, yeast generally carries out
the aerobic fermentation process, but it may also ferment the raw materials under anaerobic
conditions. In the absence of oxygen, alcoholic fermentation occurs in the cytosol of yeast
(Sablayrolles, 2009; Stanbury et al., 2013). Alcoholic fermentation begins with the
breakdown of sugars by yeasts to form pyruvate molecules, which is also known as
glycolysis. Glycolysis of a glucose molecule produces two molecules of pyruvic acid. The two
molecules of pyruvic acid are then reduced to two molecules of ethanol and 2CO2 (Huang
et al., 2015).

Control of fermentation is generally considered as a prerequisite to determine the quality of

the final product. In this context, fermentation monitoring is a growing need, which calls
for fast, low-cost, and nondestructive methods providing real-time or online information in
order to assure an effective control at all stages of the process.

Under anaerobic conditions, the pyruvate can be transformed to ethanol, where it first
converts into a midway molecule called acetaldehyde, which further releases carbon
dioxide, and acetaldehyde is converted into ethanol.

The History of Beer and Wine Production

Over the course of human history, and using a system of trial, error, and careful
observation, different cultures began producing fermented beverages. Mead, or honey wine,
was produced in Asia during the Vedic period (around 1700–1100 BC), and the Greeks,
Celts, Saxons, and Vikings also produced this beverage. In Egypt, Babylon, Rome, and
China, people produced wine from grapes and beer from malted barley. In South America,
people produced chicha from grains or fruits, mainly maize; while in North America, people
made octli (now known as "pulque") from agave, a type of cactus (Godoy et al. 2003).
At the time, people knew that leaving fruits and grains in covered containers for a long time
produced wine and beer, but no one fully understood why the recipe worked. The process
was named fermentation, from the Latin word fervere, which means "to boil." The name
came from the observation that mixtures of crushed grapes kept in large vessels produced
bubbles, as though they were boiling. Producing fermented beverages was tricky. If the
mixture did not stand long enough, the product contained no alcohol; but if left for too long,
the mixture rotted and was undrinkable. Through empirical observation, people learned
that temperature and air exposure are key to the fermentation process.
Wine producers traditionally used their feet to soften and grind the grapes before leaving
the mixture to stand in buckets. In so doing, they transferred microorganisms from their
feet into the mixture. At the time, no one knew that the alcohol produced during
fermentation was produced because of one of these microorganisms — a tiny, one-
celled eukaryotic fungus that is invisible to the naked eye: yeast. It took several hundred
years before quality lenses and microscopes revolutionized science and allowed researchers
to observe these microorganisms.

Yeast and Fermentation

In the seventeenth century, a Dutch tradesman named Antoni van Leeuwenhoek

developed high-quality lenses and was able to observe yeast for the first time. In his spare
time Leeuwenhoek used his lenses to observe and record detailed drawings of everything he
could, including very tiny objects, like protozoa, bacteria, and yeast. Leeuwenhoek
discovered that yeast consist of globules floating in a fluid, but he thought they were merely
the starchy particles of the grain from which the wort (liquid obtained from the brewing of
whiskey and beer) was made (Huxley 1894). Later, in 1755, yeast were defined in
the Dictionary of the English Language by Samuel Johnson as "the ferment put into drink
to make it work; and into bread to lighten and swell it." At the time, nobody believed that
yeast were alive; they were seen as just organic chemical agents required for fermentation.

In the eighteenth and nineteenth centuries, chemists worked hard to decipher the nature
of alcoholic fermentation through analytical chemistry and chemical nomenclature. In
1789, the French chemist Antoine Lavoisier was working on basic theoretical questions
about the transformations of substances. In his quest, he decided to use sugars for his
experiments, and he gained new knowledge about their structures and chemical reactions.
Using quantitative studies, he learned that sugars are composed of a mixture of hydrogen,
charcoal (carbon), and oxygen.

Lavoisier was also interested in analyzing the mechanism by which sugarcane is

transformed into alcohol and carbon dioxide during fermentation. He estimated the
proportions of sugars and water at the beginning of the chemical reaction and compared
them with the alcohol and carbon dioxide proportions obtained at the end. For the alcoholic
reaction to proceed, he also added yeast paste (or "ferment," as it was called). He concluded
that sugars were broken down through two chemical pathways: Two-thirds of the sugars
were reduced to form alcohol, and the other third were oxidized to form carbon dioxide (the
source of the bubbles observed during fermentation). Lavoisier predicted (according to his
famous conservation-of-mass principle) that if it was possible to combine alcohol and
carbon dioxide in the right proportions, the resulting product would be sugar. The
experiment provided a clear insight into the basic chemical reactions needed to produce
alcohol. However, there was one problem: Where did the yeast fit into the reaction? The
chemists hypothesized that the yeast initiated alcoholic fermentation but did not take part
in the reaction. They assumed that the yeast remained unchanged throughout the chemical
reactions.

Yeast Are Microorganisms

In 1815 the French chemist Joseph-Louis Gay-Lussac made some interesting observations
about yeast. Gay-Lussac was experimenting with a method developed by Nicolas Appert, a
confectioner and cooker, for preventing perishable food from rotting. Gay-Lussac was
interested in using the method to maintain grape juice wort in an unfermented state for an
indefinite time. The method consisted of boiling the wort in a vessel, and then tightly closing
the vessel containing the boiling fluid to avoid exposure to air. With this method, the grape
juice remained unfermented for long periods as long as the vessel was kept closed. However,
if yeast (ferment) was introduced into the wort after the liquid cooled, the wort would begin
to ferment. There was now no doubt that yeast were indispensable for alcoholic
fermentation. But what role did they play in the process?

When more powerful microscopes were developed, the nature of yeast came to be better
understood. In 1835, Charles Cagniard de la Tour, a French inventor, observed that during
alcoholic fermentation yeast multiply by gemmation (budding). His observation confirmed
that yeast are one-celled organisms and suggested that they were closely related to the
fermentation process. Around the same time, Theodor Schwann, Friedrich Kützing, and
Christian Erxleben independently concluded that "the globular, or oval, corpuscles which
float so thickly in the yeast [ferment] as to make it muddy" were living organisms (Barnett
1998). The recognition that yeast are living entities and not merely organic residues changed
the prevailing idea that fermentation was only a chemical process. This discovery paved the
way to understand the role of yeast in fermentation.
Louis Pasteur Demonstrates the Role of Yeast in Fermentation

Our modern understanding of the fermentation process comes from the work of the French
chemist Louis Pasteur. Pasteur was the first to demonstrate experimentally that fermented
beverages result from the action of living yeast transforming glucose into ethanol. Moreover,
Pasteur demonstrated that only microorganisms are capable of converting sugars into
alcohol from grape juice, and that the process occurs in the absence of oxygen. He
concluded that fermentation is a vital process, and he defined it as respiration without
air (Barnett 2000; Pasteur 1876).

Pasteur performed careful experiments and demonstrated that the end products of alcoholic
fermentation are more numerous and complex than those initially reported by Lavoisier.
Along with alcohol and carbon dioxide, there were also significant amounts of glycerin,
succinic acid, and amylic alcohol (some of these molecules were optical isomers —
a characteristic of many important molecules required for life). These observations
suggested that fermentation was an organic process. To confirm his hypothesis, Pasteur
reproduced fermentation under experimental conditions, and his results showed that
fermentation and yeast multiplication occur in parallel. He realized that fermentation is a
consequence of the yeast multiplication, and the yeast have to be alive for alcohol to be
produced. Pasteur published his seminal results in a preliminary paper in 1857 and in a
final version in 1860, which was titled "Mémoire sur la fermentation alcoolique" (Pasteur
1857).

In 1856, a man named Bigo sought Pasteur's help because he was having problems at his
distillery, which produced alcohol from sugar beetroot fermentation. The contents of his
fermentation containers were embittered, and instead of alcohol he was obtaining a
substance similar to sour milk. Pasteur analyzed the chemical contents of the sour
substance and found that it contained a substantial amount of lactic acid instead of alcohol.
When he compared the sediments from different containers under the microscope, he
noticed that large amounts of yeast were visible in samples from the containers in which
alcoholic fermentation had occurred. In contrast, in the polluted containers, the ones
containing lactic acid, he observed "much smaller cells than the yeast." Pasteur's finding
showed that there are two types of fermentation: alcoholic and lactic acid. Alcoholic
fermentation occurs by the action of yeast; lactic acid fermentation, by the action of
bacteria.

Sugar Decomposition

Glycolysis — the metabolic pathway that converts glucose (a type of sugar) into pyruvate —
is the first major step of fermentation or respiration in cells. It is an ancient metabolic
pathway that probably developed about 3.5 billion years ago, when no oxygen was available
in the environment. Glycolysis occurs not only in microorganisms, but in every living cell
(Nelson & Cox 2008).

Because of its importance, glycolysis was the first metabolic pathway resolved by
biochemists. The scientists studying glycolysis faced an enormous challenge as they figured
out how many chemical reactions were involved, and the order in which these reactions
took place. In glycolysis, a single molecule of glucose (with six carbon atoms) is transformed
into two molecules of pyruvic acid (each with three carbon atoms).

In order to understand glycolysis, scientists began by analyzing and purifying the labile
component of cell-free extracts, which Buchner called zymase. They also detected a low-
molecular-weight, heat-stable molecule, later called cozymase. Using chemical analyses,
they learned that zymase is a complex of several enzymes; and cozymase is a mixture of
ATP, ADP (adenosine diphosphate, a hydrolyzed form of ATP), metals, and coenzymes
(substances that combine with proteins to make them functional), such as
NAD+ (nicotinamide adenine dinucleotide). Both components were required for fermentation
to occur.
The complete glycolytic pathway, which involves a sequence of ten chemical reactions, was
elucidated around 1940. In glycolysis, two molecules of ATP are produced for each broken
molecule of glucose. During glycolysis, two reduction-oxidation (redox) reactions occur. In
a redox reaction, one molecule is oxidized by losing electrons, while the other molecule is
reduced by gaining those electrons. A molecule called NADH acts as the electron carrier in
glycolysis, and this molecule must be reconstituted to ensure continuity of the glycolysis
pathway.

The Chemical Process of Fermentation

As mentioned above, glucose is converted into pyruvic acid during glycolysis. When oxygen
is available, pyruvic acid enters a series of chemical reactions (known as the tricarboxylic
acid cycle) and proceeds to the respiratory chain. As a result of respiration, cells produce
36–38 molecules of ATP for each molecule of glucose oxidized.
In the absence of oxygen (anoxygenic conditions), pyruvic acid can follow two different
routes, depending on the type of cell. It can be converted into ethanol (alcohol) and carbon
dioxide through the alcoholic fermentation pathway, or it can be converted into lactate
through the lactic acid fermentation pathway (Figure 3).

Since Pasteur's work, several types of microorganisms (including yeast and some bacteria)
have been used to break down pyruvic acid to produce ethanol in beer brewing and wine
making. The other by-product of fermentation, carbon dioxide, is used in bread making and
the production of carbonated beverages. Other living organisms (such as humans)
metabolize pyruvic acid into lactate because they lack the enzymes needed for alcohol
production, and in mammals lactate is recycled into glucose by the liver (Voet & Voet 2004).

Selecting Yeast in Beer Brewing and Wine Making

Humankind has benefited from fermentation products, but from the yeast's point of view,
alcohol and carbon dioxide are just waste products. As yeast continues to grow and
metabolize sugar, the accumulation of alcohol becomes toxic and eventually kills the cells
(Gray 1941). Most yeast strains can tolerate an alcohol concentration of 10–15% before
being killed. This is why the percentage of alcohol in wines and beers is typically in this
concentration range. However, like humans, different strains of yeast can tolerate different
amounts of alcohol. Therefore, brewers and wine makers can select different strains of yeast
to produce different alcohol contents in their fermented beverages, which range from 5
percent to 21 percent of alcohol by volume. For beverages with higher concentrations of
alcohol (like liquors), the fermented products must be distilled.

12 Best Tasting Wine Proudly Philippine Made

Filipinos loved to have a good party and wine will never be left out of the list. The Philippines
has a rich culture and tradition of brewing, fermenting and drinking wines which are
produced in different parts of the country. We have a variety of unique and exotic line of
local wines and spirits that is distinguished in every region.

September is marked to be the harvesting season for wine makers and if you are an expert
or just a wine enthusiast, expect groceries, supermarkets, and wine distilleries to mark
their prices down and of course, DISCOUNTS!

We may not think of the Philippines as a big wine producer but our locals proudly made
our own from our home-grown crop of unique flavors. Despite the challenge of being an
archipelagic country with powerful rainy season, warm weather, and rich volcanic
soil which definitely not favorable for any vineyards, the locals found a way to produce our
very own.
Here in the Philippines, we also have variety of wines that is PROUDLY PINOY MADE!
1. Tuba (also called Coconut Red Wine, Coconut Toddy, Jungle Wine, Bahal or Bahalina)
Originated from the Visayas Island, particularly in Leyte. This red mix from
combining Barok (a reddish color bark of mangrove tree) with the coconut sap was believed
to be offered as a welcome drink to Ferdinand Magellan when he and his men arrived on
our shore noting this drink as one of the oldest recorded alcoholic drink in the Philippines.

2. Lambanog (also called Coconut white wine or Coconut Vodka Bahhalina). This is the
most popular alcoholic drink in the Southern Tagalog and largely produced in Quezon
Province, and selected areas of Laguna and Batangas. It is essentially made like the Tuba,
the only difference is their color and the processing since Tuba is fermented to make
Lambanog.

3. Basi (Sugar Cane Wine). Ilocos Norte is not just known for its beautiful spots but also for
its unique wine made from fermenting sugar cane juice and storing it to an earthen jar
called Burnay. Ground glutinous rice and duhat (java plum) bark or other fruits or barks
is added as flavorings after the juice has cooled. This wine takes at least 3 months to ferment
and a year to age, producing a light brown drink with a sweet and sour flavor. This wine
has also been passed down through generation and even written to our history books. The
Basi Revolt resulted in a bloodbath that killed Spanish troops and many Ilocanos.

4. Bignay/Bugnay (Wild Berry Wine). Near the famous white beaches of Pagudpud, a town
name Adams located in the mountains of Ilocos Norte also produces a wine from the extracts
of wild berries referred to as Bugnay which taste sweet and mild but has a strong kick!

5. Laksoy (Palm Liquor). Laksoy is famously made in Caraga, Mindanao where Nipa palms
grow abundantly and the process involved is tedious and time-consuming. The Nipa palm
trees are selected according to the maturity of their bough and fruit to determine the quality
and grade of the sap that will be collected.

The process starts by applying the mud to the bough and fruit once and it should be applied
again once after every three days for six consecutive weeks. The mud then, will be scraped
off later before cutting the bough. After cutting it, a salhod (bamboo container) is attached
to whet the sap, and thoroughly drained by slicing two or three millimeters off the cut-
bough in the next five days. The sap is stored in a banga (earthen jar) for fermentation
within 2 days. Longer fermentation will turn it into vinegar.

6. Tapuy (Rice Wine). If Japan has Sake and Korea has Makgeolli, the Filipino people have
also developed our very own rice wine called Tapuy mostly served during special occasions
as a ceremonial wine which originated from Banaue and the mountains of Cordillera region.
It came from the word “Tapi” (Tapie) or “Tape” (ta-peh) which refers to the traditional
fermented food found in most Southeast Asian countries. The liquid produced by mixing
glutinous rice, bubod (starch powder with yeast), onuad roots, ginger extract, water, and
stored in an earthen jar taste sweet but leaves a persistent taste due to the 14% alcohol
content. Traditional Tapuy only has a short shelf life, so to commercially sell this drink,
some companies pasteurized it for longer shelf life.

7. Coffee Wine. Cavite is known to be the Coffee Capital of the Philippines with 9 coffee-
producing towns. The most commonly grown crop is called Excelsa coffeewhich is the first
brewed coffee wine in the world.

8. Strawberry wine. The Strawberry Capital of the Philippines, La Trinidad, Benguet which
is known for its strawberry picking fields and strawberry jams during the month of
November and May, have added yet another amazing creation through their One Town One
Project (OTOP). The light pink, and sweet taste of locally made strawberry wine will make
you go loco as it is freshly made!
9. Mango Wine. Mango is the nation’s premier fruit which can be found almost in any
Filipino backyard. The first mango wine product in the world is proudly Pinoy made. Don
Roberto’s Mango wine comes in two variants – Sweet mango wine and green mango wine.
The process includes four steps: juice preparation, starter preparation, fermentation, aging,
and clarification. This wine has a unique fruity aroma and smooth flavor that provides
delightful experience.

10. Pineapple Wine. This wine is made from the sweetest variety of pineapple in the country
called Formosa pineapple which is abundantly produced and exported from Camarines
Norte. This wine has 10.2 percent alcohol content which complements the red berry wine
which has 6.3 percent alcohol content based on the analysis if the Department of Science
and Technology in Bicol.
11. Cashew Wine. Palawan is known for its stunning tourist destination and even regarded
the Tubbataha Reefs Natural Park by UNESCO as a World Heritage Site and apart from
this, it is also known as the Cashew Capital of the Philippines. This paved the way for them
to create their own liquor. The wine is sparkling yellowish-brown when fermented from
becomes reddish-brown upon aging for more than a year.

12. Calamansi Wine. Apart from Mangoes, Calamansi (Calamondin) is one of the staple
fruits found in the Philippines which is derived as the Philippine lime. It is a small version
of lime can be found almost anywhere in Filipino household. Fermentation of the fruit juice
usually takes 3 to 4 weeks and it has a unique taste with its citrus flavor.

Steps on How to Make Coconut Wine

The Preparation and the Collection of Coconut Sap

The Tuba gatherer cuts and prepares bamboo to make into a container for the coconut sap.
It should be about a foot long or a little bit longer to accommodate about 1 liter of liquid.
Then he cuts a bigger bamboo area double in length to make an additional compartment
for the sap to be transmitted to. He will then carry this bigger bamboo compartment on his
shoulder when he climbs up the tree.
Then Barok is prepared by chopping it into tiny pieces and putting them in a little container
that he attached to his waist when he goes up the tree.
The first climb – With his knife or sanggot attached to his waist the tuba gatherer climbs
the coconut tree carrying the 1 foot bamboo compartment and seeks unopened flower. By
cutting the idea of the flower it discharges a sap.
Then he connects the bamboo container filled by having a handful of Barok, to the flower
to catch the liquid. He secures it properly so it will not fall down.
The excellent of Tuba depends on the Tuba gatherer. He who recognizes exactly how to mix
the right amount of Barok to the coconut sap will produce a very good Coconut Wine. Each
tree have different quantity of liquid created, if the Tuba gatherer are able to master the
correct blend then he will be known as an exceptional Tuba gatherer.
Every early morning, carrying the larger bamboo on his shoulder, he will definitely rise the
tree to compile the juice and clean the bamboo container. One tree can produce a liter of
Tuba per day, sometimes more.
In the afternoon the Mananguete will certainly rise the tree and cut the guideline of the
flower once more and put some Barok into the bamboo container and attached it to the
flower, fasten and secure it.
 The Fermentation Sedimentation and
Decantation Process of Coconut Wine

In the morning after all the coconut sap is gathered, fermentation begins.

 First, transfer Tuba into a plastic or glass compartment. A glass container is preferable. No
chemical like plastic will certainly do. In olden days gallons made of glass were abundant.
So you can easily see the sediments with glass. Now Tuba will certainly discharge some
bubbles. Leave it in the compartment till the bubbles level off and while forming sediments
for pertaining to 3 to 4 days. Note: You are able to consume Tuba in this stage or fresh from
the tree.

 It has a kind of harsh sweetness taste in it or mapakla. After 3 or 4 days when bubbles
declined distillation rather decantation or filtration process begins. In this red coconut wine-
making, distillation procedure isn’t utilize although the term distill is frequently described
in this process of sedimentation, decantation and filtration. You will definitely notice that
the container has sediment on the bottom about 1 inch thick.

 Carefully transfer the Tuba to an additional container by utilizing a little hosepipe, ensuring
not to move the container so the sediment will remain. After the Tuba is separated from the
sediment, you are able to throw the sediments away. Then it will certainly take one more 4
to 5 days for the next dacanting.

Note: After every decantation/filtration procedure, the volume of liquid will come to be less
and less, so it is important to have a Tuba reserve in an additional glass container to be
utilized in filling up the fundamental container after the sediment is cleared away.

 Make sure the brand-new compartment is total to the neck so the Tuba will not turn sour.
Then deal with it tightly.

 After 4 or 5 days, transferring from one container to yet another, the sediment now is almost
gone. At this point you can easily cover the container remarkably securely however
consistently make sure it’s full.

 Leave the compartment alone tightly dealt with. After a couple of weeks if you see some
sediment, you could separate liquid from sediment once more. The Tuba that undergoes a
prolonged sedimentation procedure turns into more powerful and greater alcohol material.
This is called Bahalina.

 Leave the compartment for months before you repeat the process if you watch a little
sediment.

Note: The longer the sedimentation process, the darker red it will become and when you tap
the glass compartment it will make a high pitch echoing sound which indicates it is now
Bahalina.

One year old coconut wine is currently really good, but those that are matured 3 to 5 years
or even more have much smoother taste. When you tap the glass at this stage, it will create
a much clearer, high pitch echoing sound. Coconut Wine Making I will say is a really good
experience, enjoying Tuba turned into Bahalina in a few years and being able to taste a real
Bahalina grown old over 3 years.

How to Make Tapuy Rice Wine

Main Ingredients
The main ingredients for tapuy rice wine are the:

1. Glutinous rice or Malagkit(colored or white)

2. Starter culture (locally called ‘bubod’). About 10 grams of bubod is needed for 1 kilogram
of rice.

Preparation
1. The rice is roasted to take out the aroma and get the desired color for the wine.

2. The roasted rice is washed and steeped overnight. It is washed again and drained well
before adding water for cooking or steaming. For every 1 cup of rice, 1 and 1/2 cup of water
is added. Boil over medium-high heat; then simmer over low heat to cook without burning.
According to a study about tapuy, the red and waxy rice variety is preferred. To optimize
the growth of microorganisms in the bubod, rice and water ratio should be 1:3 (1 cup rice
to 3 cups of water). The cooking or steaming process should be extended from 45 to 60
minutes.

3. The cooked rice needs cooling down. Spread the rice on a dry and clean shallow tray or
dish.
4. While cooling the cooked rice, crush the bubod or starter culture with a fork. The bubod
can also be pulverized using mortar and pestle until it reaches powder form. Sift the crushed
bubod through a strainer.
5. Sprinkle the powdered bubod all over the surface of cooked rice.

6. Mix the cooked rice and bubod powder thoroughly.

7. Pour rice and bubod mixture into a plastic bag inside a container with cover. Or, wrap
the mixture in the wilted banana leaf and place inside a pot with lid. The idea is to keep the
air humid during fermentation.

8. Cover or seal the rice and bubod mixture and set aside in a cool, dry, and dark place to
ferment for 2 to 3 days. The freshly brewed wine from rice can be served right after harvest.
The harvested wine will then be fermented for 2 weeks to convert sugar to alcohol.

9. After the fermentation period, clear the wine by filtering and fill to bottle containers and
seal to protect the product.

For special occasions like a dinner party, serving rice wine stored for at least 1 month is
recommended.
When stored longer, the taste of tapuy rice wine would be full-bodied and got a certain
strength and flavor that lingers in the mouth.
If a higher alcohol content is desired, lengthen the storage time from 6 months to up to 1
year. The aged tapuy rice wine could taste - and kick - like brandy.
 Pineapple Wine Recipe – Easy guide on How To Make Pineapple wine

Homemade pineapple wine is a low alcohol dessert drink. It has a yellow shade and slightly
astringent taste with a prominent pineapple flavor. In theory, aside from fresh pineapples,
you can also use canned and dried fruits. Just make sure to steep the pulp in hot water for
a few hours beforehand. Although, wine made from canned fruits is significantly less
fragrant and tasty compared to a drink made from fresh pineapple juice.

First, sort out the pulp and remove spoilt or moldy parts. Even the bare minimum of bad
raw materials can spoil the whole batch. To prevent the mash from getting infected with
fungus or pathogenic bacteria, you should disinfect all of the vessels used with boiling hot
water and then wipe them dry.

Ingredients:
 Pineapple pulp – 2 kilos
 Water – 2,5 liters
 Sugar – 200-250 grams per 1 liter of juice
 Citric acid – 2 grams per 1 liter of juice
 Wine yeast
Using store-bought wine yeast for white and sparkling wines is recommended. Alternatively,
you can prepare a ferment made with raisins or fresh berries 3-5 days before working with
the pineapples. Using common baker’s yeast will yield you a brew instead of wine.
Strong citric acid should be replaced with a freshly squeezed lemon juice—one average sized
lemon contains about 5-6 grams of acid.

Pineapple Wine Recipe

1. Mince the peeled pineapple pulp and put the obtained slush in a plastic or enamel container
with a wide neck (bucket or cooking pot).
2. Add all water and 250 grams of sugar (10% of the water volume in case of other ratios).
Add wine yeast, stir till smooth.
3. Tie the neck of the container to prevent insects from getting inside. Bring the mash in a
dark place and leave there for 3 days at 18-28 °C. Stir the mash with a clean wooden spoon
or with your hands every 8-10 hours to make sure that wine doesn’t go sour. By doing this
you will drown the pulp particles in the mash. 4-12 hours after you’ve added yeast you
should notice the first signs of fermentation: foaming, hissing, and distinctive smell. This
means that everything goes as planned.
4. Strain the mash through 2-3 layers of cheesecloth. Squeeze the pulp dry—it’s no longer
needed.
5. Add the strained juice, citric acid, and sugar—100 grams per 1 liter not counting the sugar
you’ve already added. For example, if you have 3 liters of juice, then you should add another
50 grams (300-250=50).
6. Decant the soon-to-be pineapple wine into a fermentation vessel, filling up to 75% of its
volume to leave enough space for foam and carbon dioxide.
7. Install an airlock of any design. You can also use a medical glove with a punctured finger
instead. Bring the container to a dark place with a stable temperature of 20-28 °C. Leave it
until fermentation’s finished.
8. After 4-5 days add the next portion of sugar—50 grams per 1 liter of juice. Before doing that
take off the airlock, drain 150-200 ml of mash into a separate container and dissolve sugar
in it. Then pour the obtained syrup back into the fermentation container and seal it with
the airlock.
9. 5 days later repeat the procedure by adding the next portion of sugar in the same way.
10. Depending on the type of yeast and temperature fermentation of your homemade pineapple
wine might last 35-60 days. You’ll know that it’s over when the airlock is no longer bubbling
or the glove gets deflated and there’s a sediment layer at the bottom. The wash will also
become much lighter. Decant the young wine into another container through a tube without
hitting the sediment layer.
Note. If fermentation hasn’t finished 50 days after you have installed the airlock, you should
decant the wine into another container and let it ferment at the same temperature to prevent
it from going bitter.
11. Try the obtained drink and optionally sweeten it with sugar (up to 50 grams per 1 liter). You
can also increase the ABV by adding ethanol or vodka in an amount of 2-15% of its volume.
Fortified wine can be stored for a longer period of time but it also has a harsher taste.
12. Decant the drink into aging bottles. It’s more preferred to fill them to the brim to minimize
oxidation. Seal the bottles and leave them in a cellar or fridge at 2-16 °C. If you added sugar
on the previous step, it’s better to keep the bottles with the airlock for the first 7-10 days in
case of refermantation.
13. Age the pineapple wine for at least 4-6 months (7-9 is preferred) to enhance its flavor. Filter
it once there’s a 2-4 cm layer of sediment by decanting it into another container through a
tube.
14. If there’s been no sediment for a few months, you can bottle the prepared drink for storing.
Shelf-life—up to 3 years. 9-13% ABV.

WHAT DID YOU LEARN?

Post–Test
Multiple Choice: Read each item carefully and write the letter of the correct answer on
your answer sheet.

1. Laksoy is a popular Filipino alcoholic beverage and is made from what raw material?
a. Nipa palm sap b. Coconut sap
c. Lumboy d. Rice

2. What is the process where microorganisms convert sugars to ethanol and other
substance?
a. Lactic acid fermentation b. Acetic acid fermentation
c. Alcoholic fermentation d. Pickling

3. Tapuy is an alcoholic beverage from the Philippines. This beverage is made from which
raw material?
a. Corn b. Rice
c. Sugar cane d. Coconut sap

4. What do you call the most popular alcoholic beverage made in the Philippines made from
coconut sap?
a. Basi b. Laksoy
c. Tapuy d. Lambanog

5. What is the metabolic pathway that converts glucose (a type of sugar) into pyruvate — is
the first major step of fermentation or respiration in cells.
a. Osmosis b. Glycolysis
c. Fermentation d. Pasteurization
Test for Valuing:
1. What do you think will happen to your alcoholic products if the fermentation period
was shortened?
REFERENCES

https://www.cashbackworld.com/ph-en/shoppingnews/12-best-tasting-wine-proudly-
philippine-made-39860
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/alcoholic-
fermentation

https://www.nature.com/scitable/topicpage/yeast-fermentation-and-the-making-of-beer-
14372813/
https://lambanog.org/how-to-make-coconut-wine/

https://moonshiners.club/pineapple-wine-recipe-easy-guide-on-how-to-make-pineapple-
wine/
Lesson 3 (Week 5-7): Acetic/Lactic Acid Fermentation/Pickling of Vegetables

WHAT IS THIS LESSON ABOUT?

This lesson will cover the lactic acid fermentation process and pickling of vegetables.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:
1. mix alcoholic liquid with mother vinegar according to specifications;
2. ferment mixture for 2-4 weeks according to standard procedures;
3. filter mixture and clarify filtrate according to specifications;
4. heat the acetous liquid according to specifications.

WHAT DO YOU ALREADY KNOW?

Pre–Test
Multiple Choice: Read each item carefully and write the letter of the correct answer on
your answer sheet.
1. Which among the statements below is NOT true?
a. The lactic acid bacteria produce lactic acid as the major end product of the fermentation
of carbohydrates.
b. Lactic acid bacteria carry out their reactions - the conversion of carbohydrate to lactic
acid plus carbon dioxide and other organic acids - with the need of oxygen.

c. Organisms from the gram positive Propionibacteriaceae family are responsible for the
flavour and texture of some fermented foods.
d. None of the above.

2. Which is a product of a mixed fermentation of yeast followed by acetic acid bacteria?

a. sauerkraut b. wine c. pickles d. vinegar

3. Which bacteria converts alcohol to acetic acid in the presence of excess oxygen.
a. acetobacter b. lactobacillus d. L. thermophilus d. Leuconostoc

4. Which among the statements below is NOT true?

a. The main desirable fermentation carried out by acetic acid bacteria is the production of
vinegar.
b. Vinegar, literally translated as sour wine, is one of the oldest products of fermentation
used by man.
c. The basic requirement for vinegar production is a raw material that should not undergo
an alcoholic fermentation.
d. Apples, pears, grapes, honey, syrups, cereals, hydrolysed starches, beer and wine are all
ideal substrates for the production of vinegar.
5. To make dry salted fermented vegetables, how much salt is needed for every 100 kg of
vegetables?
a. 1kg b. 3kg c. 6kg d. 9kg
What are Bacteria?

Bacteria are "a large group of unicellular or multi-cellular organisms lacking chlorophyll,
with a simple nucleus, multiplying rapidly by simple fission, some species developing a
highly resistant resting (spore) phase; some species reproduce sexually, and some are
motile. In shape they are spherical, rodlike, spiral, or filamentous. They occur in air, water,
soil, rotting organic material, animals and plants. Saprophytic forms are more numerous
than parasites. A few forms are autotrophic" (Walker, 1988) .
There are several bacterial families present in foods, the majority of which are concerned
with food spoilage. The important role of bacteria in the fermentation of foods is often
overlooked.

Lactic Acid Bacteria

The lactic acid bacteria are a group of Gram positive bacteria, non-respiring, non-spore
forming, cocci or rods, which produce lactic acid as the major end product of the
fermentation of carbohydrates. They are the most important bacteria in desirable food
fermentations, being responsible for the fermentation of sour dough bread, sorghum beer,
all fermented milks, cassava (to produce gari and fufu) and most "pickled" (fermented)
vegetables. Historically, bacteria from the genera Lactobacillus, Leuconostoc,
Pediococcus and Streptococcus are the main species involved. Several more have been
identified, but play a minor role in lactic fermentations. Lactic acid bacteria were recently
reviewed by Axelsson (1998).
Lactic acid bacteria carry out their reactions - the conversion of carbohydrate to lactic acid
plus carbon dioxide and other organic acids - without the need for oxygen. They are
described as microaerophilic as they do not utilise oxygen. Because of this, the changes
that they effect do not cause drastic changes in the composition of the food. Some of the
family are homofermentative, that is they only produce lactic acid, while others are
heterofermentative and produce lactic acid plus other volatile compounds and small
amounts of alcohol. Lactobacillus acidophilus, L. bulgaricus, L. plantarum, L. caret, L.
pentoaceticus, L brevis and L. thermophilus are examples of lactic acid-producing bacteria
involved in food fermentations. All species of lactic acid bacteria have their own particular
reactions and niches, but overall, L. plantarum – a homofermenter -produces high acidity
in all vegetable fermentations and plays the major role. All lactic acid producers are non-
motile gram positive rods that need complex carbohydrate substrates as a source of energy.
The lactic acid they produce is effective in inhibiting the growth of other bacteria that may
decompose or spoil the food. Because the whole group are referred to as ‘lactic acid bacteria’
it might appear that the reactions they carry out are very simple, with the production of one
substrate. This is far from the truth. The lactic acid bacteria are a diverse group of
organisms with a diverse metabolic capacity. This diversity makes them very adaptable to
a range of conditions and is largely responsible for their success in acid food fermentations.
Despite their complexity, the whole basis of lactic acid fermentation centres on the ability
of lactic acid bacteria to produce acid, which then inhibits the growth of other non-desirable
organisms. All lactic acid producers are micro-aerophilic, that is they require small amounts
of oxygen to function. Species of the genera Streptococcus and Leuconostoc produce the
least acid. Next are the heterofermentative species of Lactobacillus which produce
intermediate amounts of acid, followed by the Pediococcus and lastly the homofermenters
of the Lactobacillus species, which produce the most acid. Homofermenters, convert sugars
primarily to lactic acid, while heterofermenters produce about 50% lactic acid plus 25%
acetic acid and ethyl alcohol and 25% carbon dioxide. These other compounds are
important as they impart particular tastes and aromas to the final product. The
heterofermentative lactobacilli produce mannitol and some species also produce dextran.
Leuconostoc mesenteroides is a bacterium associated with the sauerkraut and pickle
fermentations. This organism initiates the desirable lactic acid fermentation in these
products. It differs from other lactic acid species in that it can tolerate fairly high
concentrations of salt and sugar (up to 50% sugar). L. mesenteroides initiates growth in
vegetables more rapidly over a range of temperatures and salt concentrations than any
other lactic acid bacteria. It produces carbon dioxide and acids which rapidly lower the pH
and inhibit the development of undesirable micro-organisms. The carbon dioxide produced
replaces the oxygen, making the environment anaerobic and suitable for the growth of
subsequent species of lactobacillus. Removal of oxygen also helps to preserve the colour of
vegetables and stabilises any ascorbic acid that is present.

Organisms from the gram positive Propionibacteriaceae family are responsible for the
flavour and texture of some fermented foods, especially Swiss cheese, where they are
responsible for the formation of 'eyes' or holes in the cheese. These bacteria break down
lactic acid into acetic and propionic acids and carbon dioxide.
Several other bacteria, for instance Leuconostoc citrovorum L. Dextranicum, Streptococcus
lactis, S. Cremis, & liquefaciens and Brevibacterium species are important in the
fermentation of dairy products. They are not discussed in detail in this manuscript.

Lactic Acid Fermentation

The lactic acid bacteria belong to two main groups – the homofermenters and the
heterofermenters. The pathways of lactic acid production differ for the two. Homofermenters
produce mainly lactic acid, via the glycolytic (Embden–Meyerhof) pathway).
Heterofermenters produce lactic acid plus appreciable amounts of ethanol, acetate and
carbon dioxide, via the 6-phosphoglucanate/phosphoketolase pathway. The glycolytic
pathway is used by all lactic acid bacteria except leuconostocs, group III lactobacilli,
oenococci and weissellas. Normal conditions required for this pathway are excess sugar and
limited oxygen. Axelsson (1998) gives an in-depth account of the biochemical pathways for
both homo- and hetero-fermenters.
The most desirable action of acetic acid bacteria is in the production of vinegar. The vinegar
process is essentially a two stage process, where yeasts convert sugars into alcohol, followed
by acetobacter, which oxidise alcohol to acetic acid.

Principles of lactic acid fermentation

Sauerkraut is one example of an acid fermentation of vegetables. The name sauerkraut
literally translates as acid cabbage. The 'sauerkraut process' can be applied to any other
suitable type of vegetable product. Because of the importance of this product in the German
diet, the process has received substantial research in order to commercialise and
standardise production. As a result, the process and the contributing micro-organisms are
known intimately. Other less well known fermented fruits and vegetables have received less
research attention, therefore little is known of the exact process. It is safe to assume
however that the acid fermentation of vegetables is based on this process.

Lactic acid fermentations are carried out under three basic types of condition:– dry salted,
brined and non-salted. Salting provides a suitable environment for lactic acid bacteria to
grow which impart the acid flavour to the vegetable.

Dry salted fermented vegetables

With dry salting, the vegetable is treated with dry salt. The salt extracts the juice from the
vegetable and creates the brine. The vegetable is prepared, washed in potable cold water
and drained. For every 100 kg of vegetables 3 kg of salt is needed. The vegetables are placed
in a layer of about 2.5cm depth in the fermenting container (a barrel or keg). Salt is
sprinkled over the vegetables. Another layer of vegetables is added and more salt added.
This is repeated until the container is three quarters full. A cloth is placed above the
vegetables and a weight added to compress the vegetables and assist the formation of a
brine which takes about 24 hours. As soon as the brine is formed, fermentation starts and
bubbles of carbon dioxide begin to appear. Fermentation takes between one and four weeks
depending on the ambient temperature. Fermentation is complete when no more bubbles
appear, after which time the pickle can be packaged in a variety of mixtures. These can be
vinegar and spices or oil and spices (Lal et al, 1986).
Brine salted fermented vegetables
Brine is used for vegetables which inherently contain less moisture. A brine solution is
prepared by dissolving salt in water (a 15 to 20% salt solution). Fermentation takes place
well in a brine of about 20 salometer. As a general guide, a fresh egg floats in a 10% brine
solution (Kordylas, 1990). Properly brined vegetables will keep well in vinegar for a long
time. The duration of brining is important for the overall keeping qualities. The vegetable is
immersed in the brine and allowed to ferment. The strong brine solution draws sugar and
water out of the vegetable, which decreases the salt concentration. It is crucial that the salt
concentration does not fall below 12%, otherwise conditions do not allow for fermentation.
To achieve this, extra salt is added periodically to the brine mixture.

Once the vegetables have been brined and the container sealed, there is a rapid development
of micro-organisms in the brine. The natural controls which affect the microbial populations
of the fermenting vegetables include the concentration of salt and temperature of the brine,
the availability of fermentable materials and the numbers and types of micro-organisms
present at the start of fermentation. The rapidity of the fermentation is correlated with the
concentration of salt in the brine and its temperature.

Most vegetables can be fermented at 12.5o to 20o salometer salt. If so, the microbial
sequence of lactic acid bacteria generally follows the classical sauerkraut fermentation
described by Pederson (1979). At higher salt levels of up to about 40 o salometer, the
sequence is skewed towards the development of a homofermentation, dominated
by Lactobacillus plantarum. At the highest concentrations of salt (about 60o salometer) the
lactic fermentation ceases to function and if any acid is detected during brine storage it is
acetic acid, presumably produced by acid-forming yeasts which are still active at this
concentration of salt (Vaughn, 1985).

Brine salted fermentation of vegetables (Pickles)

Pickled cucumbers are another fermented product that has been studied in detail and the
process is known. The fermentation process is very similar to the sauerkraut process, only
brine is used instead of dry salt. The washed cucumbers are placed in large tanks and salt
brine (15 to 20%) is added. The cucumbers are submerged in the brine, ensuring that none
float on the surface - this is essential to prevent spoilage. The strong brine draws the sugar
and water out of the cucumbers, which simultaneously reduces the salinity of the solution.
In order to maintain a salt solution so that fermentation can take place, more salt has to
be added to the brine solution. If the concentration of salt falls below 12%, it will result in
spoilage of the pickles through putrefaction and softening.

A few days after the cucumbers have been placed in the brine, the fermentation process
begins. The process generates heat which causes the brine to boil rapidly. Acids are also
produced as a result of the fermentation.

During fermentation, visible changes take place which are important in judging the progress
of the process. The colour of the cucumber surface changes from bright green to a dark
olive green as acids interact with the chlorophyll. The interior of the cucumber changes
from white to a waxy translucent shade as air is forced out of the cells. The specific gravity
of the cucumbers also increases as a result of the gradual absorption of salt and they begin
to sink in the brine rather than floating on the surface.

Microbes involved in the fermentation process

As with the sauerkraut process, the gram positive coccus
Leuconostoc mesenteroides predominates in the first stages of pickle fermentation. This
species is more resistant to temperature changes and tolerates higher salt concentration
than the subsequent species. As fermentation proceeds and the acidity increases,
lactobacilli start to take over from the cocci. The active stage of fermentation continues for
between 10 to 30 days, depending upon the temperature of the fermentation. The optimum
temperature for L. Cucumeris is 29 to 32ºC. During the fermentative period, the acidity
increases to about 2% and the strong acid producing types of bacteria reach their maximum
growth. If sugar or acetic acid is added to the fermenting mixture during this time it
increases the production of acid.

Problems in pickles
The production of excessive amounts of acid during the fermentation, results in shriveling
of the pickles, possibly due to over-activity of the L. mesenteroides species. If the brine is
stirred, it may introduce air, which makes conditions more favourable for the growth of
spoilage bacteria. In general, if the pickles are well covered with brine, the salt concentration
is maintained and the temperature is at an optimum, it should be quite simple to produce
good quality pickles.

Non salted, lactic acid fermented vegetables

Some vegetables are fermented by lactic acid bacteria, without the prior addition of salt or
brine. Examples of non-salted products include gundruk (consumed in Nepal), sinki and
other wilted fermented leaves. The detoxification of cassava through fermentation includes
an acid fermentation, during which time the cyanogenic glycosides are hydrolyzed to
liberate the toxic cyanide gas.
The fermentation process relies on the rapid colonization of the food by lactic acid producing
bacteria, which lower the pH and make the environment unsuitable for the growth of
spoilage organisms. Oxygen is also excluded as the Lactobacilli favour an anaerobic
atmosphere. Restriction of oxygen ensures that yeasts do not grow.
For the production of sinki, fresh radish roots are harvested, washed and wilted by sun-
drying for one to two days. They are then shredded, re-washed and packed tightly into an
earthenware or glass jar, which is sealed and left to ferment. The optimum fermentation
time is twelve days at 30ºC. Sinki fermentation is initiated by L. fermentum and L. brevis,
followed by L. plantarum. During fermentation the pH drops from 6.7 to 3.3. After
fermentation, the radish substrate is sun-dried to a moisture level of about 21%. For
consumption, sinki is rinsed in water for two minutes, squeezed to remove the excess water
and fried with salt, tomato, onion and green chilli. The fried mixture is then boiled in rice
water and served hot as soup along with the main meal (Steinkraus, 1996).

5 Factors that affect fermentation

Fermentation is affected by several factors including the temperature, salt concentration,
pH, oxygen availability and nutrient availability. The rate of fermentation can be controlled
by manipulating any of these factors.

A. Temperature
Different bacteria tolerate different temperatures. Most have an optimum of between 20-
30°C although some prefer higher temperatures (50-55°C) and others colder (15-20°C). Most
lactic acid bacteria work best at temperatures of 18-22°C. The Leuconostoc species which
initiate fermentation have an optimum of 18-22°C. The Lactobacillus species have
temperature optima above 22°C. The optimum temperature for pickle fermentation is
around 21°C. A variation of just a few degrees from this temperature alters the activity of
the microbes and affects the quality of the final product.
B. Salt concentration
Lactic acid bacteria tolerate high salt concentrations, which gives them an advantage over
other less tolerant species. This allows the lactic acid fermenters to begin metabolism, which
produces acid, which then further inhibits the growth of non-desirable organisms.
Leuconostoc species tolerate high salt concentrations, which makes them ideal to start the
lactic acid fermentation. Salt plays an important role in initiating the fermentation and also
in the quality of the product. The addition of too much salt may inhibit the desirable bacteria
and also affect the hardness of the product. The principle function of salt is to withdraw
juice from the vegetables and make a favourable environment for fermentation. Salt is
generally added to give a final concentration of 2.0-2.5%. At this concentration the
Lactobacilli are slightly inhibited but the Leuconostoc are not affected.
C. pH level
The optimum pH for most bacteria is near the neutral point (pH 7.0). Certain bacteria are
acid tolerant and will survive at reduced pH levels. Both Lactobacillus and Streptococcus
species are acid tolerant.
D. Oxygen availability
Some of the fermenters are anaerobes while others require oxygen. Some of the lactobacilli
are microaerophilic which means they grow in the presence of reduced amounts of oxygen.
E.-Nutrients
All bacteria require a source of nutrients for metabolism. The fermenters require
carbohydrates, either simple sugars such as glucose and fructose or complex ones such as
starch or cellulose. The energy requirements of microbes are very high. Limiting the amount
of substrate available can reduce the rate of fermentation.

Principles of Acetic Acid Fermentation

The main desirable fermentation carried out by acetic acid bacteria is the production of
vinegar. Vinegar, literally translated as sour wine, is one of the oldest products of
fermentation used by man. It can be made from almost any fermentable carbohydrate
source, for example fruits, vegetables, syrups and wine. Whatever the raw material used,
the fermentation process follows a definite sequence.
The basic requirement for vinegar production is a raw material that will undergo an
alcoholic fermentation. Apples, pears, grapes, honey, syrups, cereals, hydrolysed starches,
beer and wine are all ideal substrates for the production of vinegar. The best raw materials
are cider and wine, which are widely used in Europe and the United States. To produce a
high quality product it is essential that the raw material is mature, clean and in good
condition.

Acetic acid fermentation

Acetobacter convert alcohol to acetic acid in the presence of excess oxygen.

Acetic acid bacteria

A second group of bacteria of importance in food fermentations are the acetic acid producers
from the Acetobacter species. Acetobacter are important in the production of vinegar (acetic
acid) from fruit juices and alcohols. The same reaction also occurs in wines, oxygen
permitting, where the acetobacter can cause undesirable changes – the oxidation of alcohol
to acetic acid. This produces a vinegary off-taste in the wine.

Microbes involved in the vinegar process.

The production of vinegar depends on a mixed fermentation, which involves both yeasts
and bacteria. The fermentation is usually initiated by yeasts which break down glucose into
ethyl alcohol with the liberation of carbon dioxide gas. Following on from the
yeasts, acetobacter oxidise the alcohol to acetic acid and water.

The yeasts and bacteria exist together in a form known as commensalism. The acetobacter
are dependent upon the yeasts to produce an easily oxidisable substance (ethyl alcohol). It
is not possible to produce vinegar by the action of one type of micro-organism alone.

For a good fermentation, it is essential to have an alcohol concentration of 10 to 13%. If the

alcohol content is much higher, the alcohol is incompletely oxidised to acetic acid. If it is
lower than 13%, there is a loss of vinegar because the esters and acetic acid are oxidised.
In addition to acetic acid, other organic acids are formed during the fermentation which
become esterified and contribute to the characteristic odour, flavour and colour of the
vinegar.
Acetaldehyde is an intermediate product in the transformation of the reducing sugar in fruit
juice to acetic acid or vinegar. Oxygen is required for the conversion of acetaldehyde to
acetic acid. In general, the yield of acetic acid from glucose is approximately 60%. That is
three parts of glucose yield two parts acetic acid.

Micro-organisms involved in the fermentation of vinegar.

The organisms involved in vinegar production usually grow at the top of the substrate,
forming a jelly like mass. This mass is known as 'mother of vinegar'. The mother is composed
of both acetobacter and yeasts, which work together. The principal bacteria are Acetobacter
acetic A. Xylinum and A. Ascendens. The main yeasts are Saccharomyces ellipsoideus and
S cerevisiae. It is important to maintain an acidic environment to suppress the growth of
undesirable organisms and to encourage the presence of desirable acetic acid producing
bacteria. It is common practice to add 10 to 25% by volume of strong vinegar to the alcoholic
substrate in order to attain a desirable fermentation.
The alcoholic fermentation of sugars should be completed before the solution is acidified
because any remaining sugar will not be converted to alcohol after the acetic acid is added.
Incomplete fermentation of the juice results in a "weak" product. The acetic acid strength
of good vinegar should be approximately 6%.

Problems in vinegar production

Many of the problems of vinegar production are concerned with the presence of nematodes,
mites, flies and other insects. These pests can be controlled by adherence to good hygiene
and pasteurisation of the vinegar. Problems associated with the fermentative process
include the presence of a whitish film on the surface of the vinegar. This is sometimes
called Mycoderma vini and is composed of yeast-like organisms, which grow aerobically and
oxidise the carbon containing compounds to carbon dioxide and water. They also alter the
flavour and alcohol content of the vinegar. This problem can however be controlled by
adding one part vinegar to three parts of the alcoholic solution or by storing the alcoholic
liquid in filled closed containers.

Vinegars
Vinegar is the product of a mixed fermentation of yeast followed by acetic acid bacteria.
Vinegar, literally translated as sour wine, is one of the oldest products of fermentation used
by man. It is the acetic acid produced by the fermentation of alcohol (ethanol) which gives
the characteristic flavour and aroma to vinegar.

It can be made from almost any fermentable carbohydrate source, for example fruits,
vegetables, syrups and wine. The basic requirement for vinegar production is a raw material
that will undergo an alcoholic fermentation. Apples, pears, grapes, honey, syrups, cereals,
hydrolysed starches, beer and wine are all ideal substrates for the production of vinegar.
To produce a high quality product it is essential that the raw material is mature, clean and
in good condition.

Indigenous vinegars can be made quite simply by the spontaneous fermentation of a fruit
or alcohol. All that is necessary is an alcoholic substrate, strains of acetic-acid forming
bacteria (acetobacter) and oxygen to enable the oxidation of alcohol. However, this process
is very slow and vinegars produced by this method tend to be of inferior quality. Controlled
fermentation conditions produce a more acceptable product. A wide range of raw materials
can be made into vinegar.

The traditional process may be improved by a two-stage fermentation in which alcohol is

first formed by yeast (Saccharomyces cerevisiae) and the ‘must’ is then inoculated with
acetic acid bacteria (Acetobacter pasteurianus). In outline, the process involves liquidising
the peels and diluting with water (water:pulp is 4:1), adjusting the pH to 4.0 using sodium
bicarbonate and adding yeast nutrient (ammonium phosphate) at 0.14g per litre. A starter
culture is added at 2.7g per litre and the fermentation allowed to take place at 250C for two
days. The ‘must’ is then filtered and inoculated with acetic acid bacteria and allowed to
ferment for eleven days with aeration of the ‘must’. Other parts of the process are similar.
Additional equipment includes a pH meter, refractometer, liquidiser, fermentation locks and
equipment for preparing the starter cultures (Fellows, 1997).

Packaging and storage

The vinegar is bottled in clean glass bottles and stored in a cool dark place.

Recipes for Lactic Acid and Acetic Acid Fermentation

Chayote Mixed Pickles

Raw Material Preparation

Ingredients: 250g Chayote, 75g bell pepper, 150g carrots, 50g ginger, 75g onion, 1tsp salt,
1cup vinegar, 1cup pineapple juice, 1cup sugar

Processing:
1. Clean and dry all tools to be used: knife, chopping board, measuring cups, ladle,
measurinf spoon, peeler, mixing bowls.
2. Wash hands, wear PPE, and observe proper hygiene.
3. Wash vegetables, peel and cut into strips.
4. Mix chayote and salt. Set aside for 5mins and rinse. Drain.
5. Arrange the vegetables and spices in a sterilized bottle. Cover and turn upside down.
6. Prepare Pickling Solution by mixing vinegar, sugar, pineapple juice. Bring to a boil.
7. Open bottle, remove excess water. Pour pickling solution. Use clean knife to remove air
bubbles. Cover tightly.
8. Pasteurize for 25mins. Cool, label, store.

Coconut water vinegar

Raw material preparation

Coconut water is a waste product, which is produced in appreciable quantities in the

Philippines, Sri Lanka Thailand and other countries. Its conversion into vinegar therefore
presents an attractive option for decreasing wastage and producing a valuable product.

Ingredients: 4cups Coconut Water, 1tsp yeast, 1/2cup refined sugar, 2cups mother
vinegar

Processing

Coconut water is a good base for vinegar, but its sugar content is too low (only about 1%).
Sugar needs to be added to bring the level of sugar up to 15%. After the addition of sugar,
the coconut juice is allowed to ferment for about seven days, during which time the sugar
is converted to alcohol. An alternative method is to pasteurise the coconut water and sugar
mixture and add yeast.
After this initial fermentation, strong vinegar (10% v/v) is added to stimulate the growth of
acetic acid bacteria and discourage further yeast fermentation. The acetic acid fermentation
takes approximately one month, yielding a vinegar with approximately 6% acetic acid. The
fermentation will take less time than this if a generator is used.

After fermentation, the vinegar must be stored in anaerobic conditions to prevent spoilage
by the oxidation of acetic acid. (Steinkraus, 1996)

Clarification can be achieved by stirring with a well beaten egg white, heating until the egg
white coagulates and filtering (Anon).

Pineapple Peel Vinegar

Raw material preparation

The peels should be from very well washed ripe pineapples (damaged, rotten or infected
fruits should not be used as a source of peels). Use only the peels, not the leaves or stems.
The water used should be potable water, boiled if necessary. All the equipment should be
well cleaned, as well as the bottles, which should also be steam-sterilised before use.

Processing

The peels should be cut into thin strips and put into clay or pewter pots. Aluminium or iron
pots should not be used.

Sugar and clean water are added. Each pot is then inoculated and covered with a clean
cotton cloth, held around the pot with an adhesive tape, to prevent contamination by insects
or dust. The inoculated pineapple is fermented at room temperature (about 20-220C) for
about eight days. The acidity should be checked daily. The water level should be maintained
during this period. The product should be increasingly acid and by the eighth day it should
have the required concentration of 4 percent acetic acid in vinegar. If higher acidity is
desired, the product is left to ferment for another one or two days.

The development of acidity should be checked by tasting the product during fermentation.

The residual bacteria removed may be reused as a residue inoculum two or three times
more.
WHAT DID YOU LEARN?
Post–Test
Multiple Choice: Read each item carefully and write the letter of the correct answer on
your answer sheet.

1. Which among the statements below is NOT true?

a. The lactic acid bacteria produce lactic acid as the major end product of the fermentation
of carbohydrates.

b. Lactic acid bacteria carry out their reactions - the conversion of carbohydrate to lactic
acid plus carbon dioxide and other organic acids - with the need of oxygen.

c. Organisms from the gram positive Propionibacteriaceae family are responsible for the
flavour and texture of some fermented foods.

d. None of the above.

2. Which is a product of a mixed fermentation of yeast followed by acetic acid bacteria?

a. sauerkraut b. wine c. pickles d. vinegar

3. Which bacteria converts alcohol to acetic acid in the presence of excess oxygen.
a. acetobacter b. lactobacillus d. L. thermophilus d. Leuconostoc

4. Which among the statements below is NOT true?

a. The main desirable fermentation carried out by acetic acid bacteria is the production of
vinegar.
b. Vinegar, literally translated as sour wine, is one of the oldest products of fermentation
used by man.
c. The basic requirement for vinegar production is a raw material that should not undergo
an alcoholic fermentation.
d. Apples, pears, grapes, honey, syrups, cereals, hydrolysed starches, beer and wine are all
ideal substrates for the production of vinegar.
5. To make dry salted fermented vegetables, how much salt is needed for every 100 kg of
vegetables?
a. 1kg b. 3kg c. 6kg d. 9kg

Performance Assessment

Perform the following listed below:

1. Coconut Water Vinegar
2. Chayote Mixed Pickles

REFERENCES

http://www.fao.org/3/x0560e/x0560e10.htm
http://www.fao.org/3/x0560e/x0560e12.htm
http://www.fao.org/3/a-au116e.pdf
 Lesson 4 (Week 8-9): Ferment Fish and other Marine Products

WHAT IS THIS LESSON ABOUT?

This lesson provide information in the fermentation process of fish and other marine
products.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:
1. mix fish and other marine with required salt according to mixing requirements;
2. ferment the mixture of fresh and other marine products for 1-2 weeks in fermentation
vats/vessels according to standard procedures;
3. heat fish paste/fish sauce according to standard procedures.

WHAT DO YOU ALREADY KNOW?

Pre–Test
True or False: Write T if the statement is correct, otherwise, write F.
_________1. The difference in the process of making Bagoong and Patis only differ in the
period of fermentation.
_________2. The fish used for bagoong include anchovies, sardines, herring, silverside,
shrimp, slipmouth, freshwater porgy, oysters, clams, and other shellfish.
_________3. During lactic acid fermentation, the major chemical change that occurred was
the accumulation of lactic acid from the conversion of carbon dioxide.
_________4. Balao balao is a fermented cooked rice and shrimp originated in Mindanao.
_________5. The fermentation period for burong isda will take 7 to 10 days at room
temperature.

FERMENTATION OF FISH AND OTHER MARINE PRODUCTS IN THE PHILIPPINES

The Philippine archipelago is home to a diverse array of ecosystems, organisms, peoples,

and cultures. Filipino cuisine is no exception as distinct regional flavors stem from the
unique food preparation techniques and culinary traditions of each region. Although
Philippine indigenous foods are reminiscent of various foreign influences, local processes
are adapted to indigenous ingredients and in accordance with local tastes.
Traditional or indigenous fermented foods are part and parcel of Filipino culture since these
are intimately entwined with the life of local people. The three main island-groups of the
Philippines, namely – Luzon, Visayas, and Mindanao, each have their own fermented food
products that cater to the local palate. Fermentation processes employed in the production
of these indigenous fermented foods often rely entirely on natural microflora of the raw
material and the surrounding environment; and procedures are handed down from one
generation to the next as a village-art process. Because traditional food fermentation
industries are commonly home-based and highly reliant on indigenous materials without
the benefit of using commercial starter cultures, microbial assemblages are unique and
highly variable per product and per region. Hence the possibility of discovering novel
organisms, products, and interactions are likely.
Popular Fermented Fish/Marine Products from different Regions in the Philippines.

APPEARANCE
PRODUCT NAME REGION MAJOR INGREDIENTS
AND/OR USAGE
Balao-balao Luzon Cooked rice, shrimp, salt Side dish, condiment
Burong-isda Luzon Freshwater fish, rice, salt Side dish, condiment
Parrot fish (for tinabal
Tinabal Visayas molmol) and frigate fish Side dish, viand
(for tinabal mangko), salt
Small shore crabs
Burong talangka Luzon Side dish, viand
(Varuna litterata)
Patis Whole Phil Small fish, salt Fish sauce (patis),
Bagoong isda Whole Phil Small fish, salt fish paste (bagoong),
used as condiment,
Bagoong alamang Whole Phil Small shrimps, salt sauce, flavoring
agent, viand
Bagoong na sisi Visayas Shell fish, salt
Bagoong isda in Salt water small fish
Condiment, viand,
Guinamos Visayas, (dilis/belabid
side dish
Mindanao – Stolephorus sp.), salt
Visayas, Condiment, viand,
Dayok Fish entrails, salt
Mindanao side dish

Fermentation Process
The general procedure followed in the fermentation process involves cleaning and,
washing, salting and fermentation. The resulting fermented product may be
packaged using bulk and retail containers, and can undergo further processing.

A. Cleaning and Washing. Extraneous or objectionable matters in the raw materials

(fish and shrimps) are removed and thoroughly washed in brine or salt solution
containing (3-4% salt), then drained. The brine is prepared by dissolving a
corresponding amount of salt in a given amount of water. Brine strength should be
checked with a salinometer (brinometer).

B. Salting. Appropriate amounts of food grade salt is added and mixed thoroughly
to the fish and shrimps. For fish paste, the recommended salt to fish ratio is 1 part
salt to 3 parts fish by weight. For shrimps, the same amount of salt as above may
be added if the resulting fermented shrimp paste will be packed as is or will not be
subjected to further processing. On the other hand, the salt added may be reduced
to about 1:4 or 1:5 salt-shrimp ratios for shrimp paste that will be further cooked,
packed and heat processed. Otherwise, the salted material should be stored at low
temperature of not more than 10ºC.

C. Salt Fermentation. The fish/shrimp salt mixture is transferred into appropriate

fermenting vats or container, like concrete tanks, plastic drums or earthen jars
leaving an adequate headspace and allowed to ferment at room temperature
(approximately 35ºC). It is properly covered during the entire fermentation period to
prevent the entry of insects, rodents and other foreign matters. Occasional stirring
or mixing is recommended to maintain a uniform distribution of salt.

D. Storage of Salt Fermented Products. When the fermentation process is

completed, the fermented product is transferred to clean bulk containers, like
plastic drums, concrete tanks and earthen jars for packaging and/or further
processing. Otherwise, the fish/shrimp fermented products should be stored at low
temperature, not more that 10ºC.

Post Fermentation Process

Salt fermented fish and shrimps may be packed in appropriate containers for sale
and distribution with or without thermal processing.

Fermented products without thermal processing

A. Preparation of fermented product for packaging. The fermented product is
packed as is or ground into acceptable fineness or consistency using appropriate
grinder.
B. Filling/packing in containers. The product is filled into appropriate containers,
like glass jars and bottles. No product should adhere on the neck or finish and
sealing surface or brim of jars and bottles.

Fermented products with thermal processing

A. Cooking and packing. The fermented product is sautéed and cooked with or
without optional ingredients then packed while hot in appropriate hermetically
sealed containers like glass containers and flexible packages. No product should
adhere on the neck and sealing area of the containers.
B. Thermal processing. The packed products are immediately heat processed in
appropriate thermal processing equipment like steamer or steam retort at specified
processing time and temperature. The thermal process should be sufficient to
render the product commercially sterile. Processing schedules for specific
formulations should be established by competent personnel/laboratories.
i. Pasteurization at 100ºC (212ºF) or lower for the following product
classifications:
(a) Acidified salt fermented products with an equilibrium pH ≤ 4.6 and a water
activity (aW) > 0.85.
(b) Water activity (aW) controlled salt fermented product with an equilibrium
water activity (aW) of ≤ 0.85 regardless of the pH value
ii. Sterilization at 115.6-121°C or 240-250ºF (10-15 psi) for the following
product classification: Final Draft RCP_Bagoong 12
(a) Low-acid salt fermented products with an equilibrium pH > 4.6 and water
activity (aW) > 0.85.
C. Cooling of heat processed products. The thermally processed products are
cooled to an internal temperature not lower than 40ºC (104ºF). Pasteurized products
at 100ºC (212ºF) packed in glass jars may be air cooled, while those packed in
flexible packages may be cooled in tap water bath. Low-acid products processed in
water retorts with air overpressure are cooled in the same heating equipment.
Precaution should be taken not to abruptly reduce pressure during cooling of glass
jars and pouches to prevent breakage or bursting.
D. Washing and drying. The finished products may be washed in warm water to
remove adhering product particulates, and immediately dried. Pouches may be dried
promptly using appropriate dryers.
Fish Paste (Bagoong)

Product
Bagoong is the undigested residue of partially hydrolyzed fish or shrimp. It has a salty and
slightly cheese-like odor. The characteristics of this product vary depending on the region
where it is made and consumed. In the Tagalog provinces, the fish paste is completely
fermented and ground, with or without coloring matter added. In the Ilocos region and
Pangasinan provinces, the products are either partially or completely fermented. In the
Visayas and Mindanao, the product is slightly fermented without liquid; the fish is hard
and solid salt is present.

Preparation
The fish used for bagoong include anchovies, sardines, herring, silverside, shrimp,
slipmouth, freshwater porgy, oysters, clams, and other shellfish. The fish are washed
thoroughly and drained well. Salt is mixed with the drained samples at varying proportions
from 1:3 to 2:7 depending on the bulk of the preparation. The mixture is allowed to ferment
for several months or longer until it develops the characteristic flavor and aroma of bagoong.
Bagoong is eaten raw or cooked and is generally used as flavoring or condiment in many
traditional recipes. As an appetizer it is sauteed with onions and garlic and served with
tomatoes or green mangoes. In rural areas, bagoong is eaten with vegetables, and,
especially in the coastal regions, it is often the main source of protein in the diet.

Microbiological Analysis
Results of earlier studies on the microbiological changes in bagoong showed that the total
viable count decreased with time. Aerobic organisms predominate at the onset of the
fermentation followed by the microaerophilic and anaerobic microorganisms at the later
stages. Information gathered on the microflora indicated that both desirable and hazardous
microorganisms are present in this product.

Fish Sauce (Patis)

Product
In the Philippines the production of fish sauce is always accompanied by the equally
important product bagoong. This product is the clear supernatant yellow-brown liquid
obtained by decanting and/or pressing or centrifuging bagoongafter it has been thoroughly
fermented. Fish sauce may be obtained either from fish or shrimp bagoong after 1 to 2 years
of fermentation. The longer the digestion period, the better.

Preparation
The raw material used is similar to that of the fish paste. They differ only with respect to
the period of fermentation. To obtain the fish sauce, the fermentation is continued until
liquid forms on top of the mixture, after which it is drained and filtered.

Microbial Analysis
The total bacterial counts decreased rapidly up to the sixth month and declined slightly
until the end of fermentation. Most of the organisms isolated were facultative anaerobes.

Chemical Changes
The solid material is progressively digested with the protein, gradually solubilized by enzyme
action, leading to increases in peptides and amino acids in the liquid component. The
soluble protein/polypeptide ratio was found to be relatively constant after 1 month. This
suggests that most of the proteolytic activities occurred in the early period. Amino nitrogen
and total volatile bases (TVBs) increased steadily until the seventeenth day of fermentation.
In addition, the lipids in the fish are believed to be broken down during fermentation to
yield fatty acids. These may act as precursors for flavor and aroma compounds and may
also participate in the browning reactions that increase with prolonged periods of
fermentation.

Fermented Rice and Shrimp (Balao Balao)

Product
Balao balao is a fermented cooked rice and shrimp (Penaeus
indicus or Macrobrachium species). The mixture becomes acidic during fermentation, and
the shrimp shell reddens and softens. It is commonly prepared for the table in sauteed form
and is eaten either as an appetizer or main dish.

Preparation
The general method for making balao balao is by mixing washed shrimp with salt (about 20
percent w/w) and allowing the mixture to stand for 2 hours or overnight. The shrimp are
then drained, mixed with cooled cooked rice, and fermented at room temperature for 7 to
10 days.

Microbial Analysis
The total plate count of this product showed a fluctuating trend. It is believed that this is
due to sequencing in the flora involved in the process. Changes in the microflora during
fermentation overlap, which suggests that there are changes in conditions during the
fermentation that lead to the death of one species and the enhancement of others.

Fermented Fish And Rice (Burong Isda)

Product
This product is a popular traditional food in central Luzon. It is usually prepared using
freshwater fish. During fermentation, the fish flesh becomes very soft and the bones acquire
the characteristic softness of cartilage when cooked. Before serving, it is sauteed in oil,
garlic, and onion. Similar to balao balao, it is consumed either as an appetizer or as a main
dish.

Preparation
The method of preparation is almost identical to that for balao balao . The fish is scaled,
eviscerated, and filleted. It is mixed with salt and allowed to stand overnight before mixing
with cooled cooked rice. Fermentation is also carried out for 7 to 10 days at room
temperature.

Microbial Analysis
Sequential changes of the bacterial flora also occur in this product and involve the same
lactic acid bacterial group as in balao balao .

Chemical Changes
During lactic acid fermentation the major chemical change that occurred was the
accumulation of lactic acid from the conversion of carbohydrates. This results in changes
in the composition and acidity of the product . Such changes are attributed to the lactic
acid bacteria, which are also referred to as microaerophiles. Changes caused by
microaerophiles do not result in the decomposition of the food to its basic components such
as CO2, and H2O. Instead, the most common end product of their metabolism is lactic acid.

WHAT DID YOU LEARN?

Post–Test
True or False: Write T if the statement is correct, otherwise, write F.
_________1. The difference in the process of making Bagoong and Patis only differ in the
period of fermentation.
_________2. The fish used for bagoong include anchovies, sardines, herring, silverside,
shrimp, slipmouth, freshwater porgy, oysters, clams, and other shellfish.
_________3. During lactic acid fermentation, the major chemical change that occurred was
the accumulation of lactic acid from the conversion of carbon dioxide.
_________4. Balao balao is a fermented cooked rice and shrimp originated in Mindanao.
_________5. The fermentation period for burong isda will take 7 to 10 days at room
temperature.

Performance Assessment:
Students will be making Bagoong and Burong isda.

REFERENCES:

https://www.intechopen.com/books/lactic-acid-bacteria-r-d-for-food-health-and-
livestock-purposes/lactic-acid-bacteria-in-philippine-traditional-fermented-foods
https://www.ncbi.nlm.nih.gov/books/NBK234688/
https://members.wto.org/crnattachments/2012/sps/PHL/12_3905_00_e.pdf
 Lesson 5 (Week 10): Prepare Production Report

WHAT IS THIS LESSON ABOUT?

This lesson deals on how to prepare production report. This includes the importance of
recording and documenting production input, procedure in recording and documenting
production input and format of a production report.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:
1. document daily production input and output according to standard operating
procedures;
2. present all gathered production data presented in prescribed format.

WHAT DO YOU ALREADY KNOW?

Pre–Test
Multiple Choice – Read each question carefully and write the letter of your answer on
your answer sheet.

1. How many grams is four kilos of mangoes?

a. one thousand grams c. three thousand grams
b. four thousand grams d. all of the above
2. A word meaning amount produced is:
a. input c. emulsion
b. output d. all of the above
3. Something that enters a process from the outside and is acted upon.
a. input c. yield
b. output d. none of the above
4. Which of the following will you prepare to have systematic procedure of keeping a
record for reference?
a. presentation c. documentation
b. input d. none of the above
5. Input output relationship is important in the production. Which of the following
would you prepare to show this?
a. documentation c. production report
b. input d. none of the above

Test for Valuing

Briefly explain the importance of accuracy in preparing a production report.
VOCABULARY
Documentation - a systematic procedure of keeping a record for reference.
Emulsion - a suspension of liquid with another liquid.
Input - means something that enters a process from the outside and is acted upon.
Output - the amount produce and yielded from a process.
Production report - refers to a written record showing the input/output relationship in
determining the yield from a certain procedure.
Importance of Recording and Documenting Production Input
1. To have a reference data on the materials used and their cost.
2. To determine the economic viability of the product.

Procedure in Recording and Documenting Production Report

1. Have a complete list of the materials used for a certain product.
2. Determine the weight and cost of each material.
3. Determine and record the total yield per production.

Format of a Production Report

Production Data Sheet
Product Name: ______________________
Product Date: _______________________
Description of Materials:
______________________
______________________
Other Ingredients:
Weight of _____________
Weight of _____________
Weight of _____________
Production Input _________________________
Weight of Spoiled Materials ________________
Production Output ________________________
Percentage of Yield _______________________
Number of Yield _________________________
Problem Encountered _____________________

Example of Production Report

Production Name : Guinamos
Production Date : May 31, 2020
Materials/ Ingredients:
Dilis = 2kls
Salt = 1kl
Production Input = 2500 grams
Weight of Spoiled Materials = - 0 grams
Production Output = 2500 grams
Percentage of yield = Production Output x 100%
Production Input
Percentage of yield = 2500 grams x 100%
2500 grams
Percentage of yield = .1 x 100%
Percentage of yield = 100%
Number of yield = Production Output
Weight of the product
=2500 grams
250 grams
Number of yield = 10 pieces
LET US REMEMBER
Production report needs proper and correct noting, documenting, recording and
presenting of data based on the basic accounting procedure. Accuracy in report
preparation must always be observed in order to have ready record for future use or
reference.

HOW MUCH HAVE YOU LEARNED?

Post Test
Multiple Choice - Directions: Choose the correct answer among the options a, b, c and
d. Write the letter only on the answer sheet provided for you.
1. How many grams is four kilos of mangoes?
a. one thousand grams c. three thousand grams
b. four thousand grams d. all of the above
2. A word meaning amount produced is:
a. input c. emulsion
b. output d. all of the above
3. Something that enters a process from the outside and is acted upon.
a. input c. yield
b. output d. none of the above
4. Which of the following will you prepare to have systematic procedure of keeping a
record for reference?
a. presentation c. documentation
b. input d. none of the above
5. Input output relationship is important in the production. Which of the following
would you prepare to show this?
a. documentation c. production report
b. input d. none of the above

LET US APPLY WHAT YOU HAVE LEARNED

Demonstration
1. Make production report based on the given data:

Smoked Milkfish
Given:
Shrimps = 5kls
Salt = 2kls
Rice = 5kls
Waste = 500 grams
Output = 11.5kls

Test for Valuing:

1. Why is it important to observe accuracy in preparing production report?
2. What happens if the production report you prepared is inaccurate?

REFERENCE

DepEd Competency-Based Learning Material (CBLM), Food Processing, Processing Fish by

Salting, Curing and Smoking
Handouts from TESDA Centrex (CVS)
 Department of Education
Region XI
Division of Davao De Oro

FOOD (FISH)
PROCESSING
NCII
Grade 11

4th Quarter Module

 Lesson 1 (Week 1-2): PROCESS FOOD BY SUGAR CONCENTRATION
Prepare Equipment, Tools, and Utensils

What is this lesson about?

This lesson covers the preparation of tools, utensil and equipment required for processing
food by sugar concentration with its cleaning and sanitizing standard methods.

What will you learn?

1. Equipment, tools and utensils for processing food by sugar
concentration are prepared in accordance with the specified
standards.
2. Equipment, tools and utensils are calibrated in accordance to
standard specifications.
3. Equipment, tools and utensils are cleaned, sanitized and ready for
use in processing food by sugar concentration.

What do you already know?

PRE-TEST
Directions: Read the sentences carefully. Select the best answer and write the
letter in your test notebook.
1. What is used to measure dry and liquid ingredients in small quantity?
a. glass measuring cup b. measuring cup
c. measuring spoon d. weighing scale
2. Which of the following is used to strain liquids?
a. colander b. jelly bag
c. strainer d. sieve
3. Which of the following is used for slicing fruits and vegetables into
different sizes?
a. french knife b. food slicer
b. paring knife d. table knife
4. How are processing tools, utensils, and equipment be sanitized?
a. rinsing thoroughly in tap water b. drying under the sun
c. soaking in chlorinated water b. soaking in water with
detergent
5. What is the step in preparing equipment that checks the accuracy of
measurement?
a. calibration b. inventory
c. sanitation d. repair
VOCABULARY
1. PPM – parts per million, the normal method of expressing chlorine
levels in sanitizing solutions.
2. Tools –These are devices for doing object designed to do a particular kind of
work.
3. Equipment – the supplies and other items needed for a particular task or
activity.
4. Utensil – implement or container used in food processing laboratory.
5. Sanitize –to clean something thoroughly by disinfecting or sterilizing to make
it free from germs or microorganisms.
6. Disinfect – process of cleaning to prevent the growth of microorganism
disease-carrying microorganisms and prevent contamination.
9. Calibrate –to test and adjust the accuracy of a measuring instrument or
device.
10. Specification –the detailed description, dimensions and materials that is
enough to provide the information about a product.

Utensils used for processing food by sugar concentration

1. Colander – Used for rinsing or for blanching fruits and vegetables.
2. Casserole – Used for cooking jams, jellies marmalade and preserves.
3. Slicer – Used for slicing fruits and vegetable for marmalade.
4. Sterilized Canning Bottles – commonly used as primary packaging for
sugar concentrated products.
5. Wooden Spoon – Used for stirring jams, jellies, marmalades and
preserves while these products are still on fire. In spoon testing a
wooden spoon is also is best to use.
6. Strainer – a mesh with handle that is used for staining off particles from
fruit juices.

Refractometer – an instrument used for testing the degree of sugar present in fruit
juice or extract.

Digital Refractometer

Procedure on how to use a refractometer to determine fruit’s sugar level

1. Adjust the temperature of the prism. Open the daylight plate, drop 2-3 of distilled on it, close the
prism and allow the water to spread to the surface evenly. Wait for 30 seconds.
2. Place one or two drops of sample of fruit or vegetable juice on the prism. Distribute evenly the
sample over the surface of the prism. Allow the sample to adjust on the prism temperature for
approximately 30 seconds.
3. Draw the device near the bright source of light and look through the field vision.

4. Read the corresponding number on the scale. The line between the dark and light fields can be
seen in the field vision. The scale expresses the percentage of sugar in the sample.

5. Open the prism and remove the sample with a piece of paper or clean wet cotton (use distilled
water).

Jelly Thermometer – use to determine the jellying point. Jelly thermometer is used by dipping
the point of it in the jelly, it may also clip in the pan so that the
temperature can be monitored.

Equipment Used for Processing Food by Sugar Concentration

Functions of Equipment
Knowing the parts and functions of equipment used in processing food ensures accuracy of use,
operation and care for them. It is very easy to manipulate a particular device if he knows all its parts
and their functions. Proper maintenance for the parts of any equipment can also be done if a processor
is familiar with them.

BLENDER

Blender in sugar
concentration is
used for making
puree or mixing
ingredients and
liquids.

Steam Jacketed Kettle

Steam Jacket Kettle is used

for cooking jam, jellies and
other food concentrates.
These kettles consist of two-
bowl like sections of welded
aluminum, or stainless steel
with an air circulation of
steam. It may be stationary
or tilting. When the steam is
released inside the jacket, it
condenses on the outside of
the inner shell, thereby
giving up its heat to the metal, from which it is then transferred to the food. The steam does
not come directly in contact with the food being heated. Steam is commonly produced in
remote steam boilers.

Inspecting and Checking Condition of Equipment and Machines

Before any equipment or machine is used, it must first be checked to make sure that it is
very functional and in good condition. Checking and inspecting equipment and machines
will guarantee that all their parts are intact and that no part is missing or defective. This
will also assure that electric plugs and wirings are not defective and will not in any way
cause problems or short circuits, electrocution or any form of accident. Regular checking
and inspecting of equipment and machines will facilitate preventive maintenance which
includes checking the following:
1. Machine temperature
2. Hydraulic fluid
3. Gear and surface condition
4. Crack
5. Leak detection
6. Vibration
7. Corrosion
8. Electric insulation

Washed tools and utensils must be air dried or wiped dried before storing them. They must
be kept in clean racks or cabinets which are well ventilated and not subjected to drafts or
rain. They should be arranged orderly, and properly labeled when possible for identification,
easy access and use.

LET US REMEMBER:

It is important to prepare, clean and sanitize equipment, tools and utensils in processing
foods by sugar concentration. In so doing, time and energy is saved and contamination is
avoided.

What did you learn?

Post Test
Directions: Read the sentences carefully. Select the best answer and write the letter in
your test notebook.
1. What is used to measure dry and liquid ingredients in small quantity?
a. glass measuring cap b. measuring cup
c. measuring spoon d. weighing scale
2. Which of the following is used to strain liquids?
a. colander b. jelly bag
c. strainer d. sieve
3. Which of the following is used for slicing fruits and vegetables into different sizes?
a. french knife b. food slicer
c. paring knife d. table knife
4. How are processing tools, utensils, and equipment sanitized?
a. rinsing thoroughly in tap b. drying under the sun water
c. rinsing thoroughly d. soaking in chlorinated water b. soaking in
water with detergent
5. What is the step in preparing equipment that covers the checking the accuracy of its
certain measurement?
a. calibration b. inventory
c. sanitation d. repair
REFERENCES:

DepEd Competency-Based Learning Material (CBLM), Food Processing, Process Food by

Sugar Concentration
Fruit and Vegetables Processing , Revised Edition
Good Manufacturing Practices – Prepared by Industrial Technology Development Institute
– DOST
Mendoza, Jose M., Philippine Foods, Their Processing and Manufacture pp.100-108
Guzman, Alcantara de, A Module in Food Preservation Technology and Home Economics
pp. 32-37
Guzman, Matilde P., Preservation of Philippine Foods pp. 122-136
 Lesson 2 (Week 3-4): Prepare Equipment, Tools, and Utensils

What is tis lesson about?

Lesson 2 focuses on the important things to considered in selecting, sorting and grade
fruits/vegetables and to the preparation of raw materials for jellies, jams, marmalades and
preserves.

What will you learn?

1. Fruits and vegetables are sorted, washed, peeled, sliced and cut according to required
sizes and shapes.
2. Prepared fruits and vegetables for jelly and marmalade making are boiled to obtain
desired juice extract.
3. Prepared fruits and vegetables for jam making are mixed with sugar.
4. Prepared fruits and vegetables to be preserved are cooked in syrup as specified.

DEFINITION OF TERMS
Jelly Bag - used to strain juice from softened fruits and pulp
Pectin - water soluble substance obtained from fruits causing jellies to set
Plump - to moisten in liquid until full or round
Pulp - flesh of fruits/ vegetables
Syrup - mixture of sugar and water

JELLIES, JAMS, MARMALADE AND PRESERVES

Jelly is a soft, elastic, transparent food made from fruit juice boiled with sugar. Jam is a
food made by boiling fruit pulp with sugar until thick.
Marmalade is a clear, jelly-like mixture in which shreds or thin slices of fruits or peel are
suspended
Preserves are whole small fruits or vegetables or pieces of large fruits or vegetables cooked
in thick syrup until clear, plump and somewhat translucent.

Selection of fruits and vegetables for jellies, jams, marmalades and preserves

In sorting and grading fruits and vegetables, the following qualities must be
considered:
1. Wholesomeness
2. Cleanliness
3. Freedom from undesirable substances
4. Degree of perfection in shapes
5. Uniformity of sizes
6. Freedom from blemishes
7. Desirable aroma, color, flavor and texture
8. Nutritive value

Pectin is significant in jelly making because this substance causes jelly to set.
A mixture of slightly under ripe and ripe fruits is best for jelly-making. They are high
in acid and pectin content. If overripe fruits are used, the pectin changes into pectic acid.
Pectic acid will not form into jelly. Too green fruits, on the other hand, will not have
enough flavors.
Philippine Local Fruits That are Rich in Pectin
PREPARATION OF FRUITS OR VEGETABLES FOR JELLIES, JAMS, MARMALADES AND
PRESERVES

Ingredients in jelly making

1. Fruit. Fruits for jelly making should have rich flavor. It should contain sufficient pectin
and acid. Jelly formation is possible only with the proper pectin to sugar acid ratio.
2. Pectin. A water soluble substance found in some slightly under ripe fruits that cause
jellies to set. Slightly under ripe fruit is capable of forming a gel when sugar and acid are in
the right proportions. Some local fruits which have high pectin content in medium ripeness
are guava (1.92), guyabano (1.77), santol (2.63), siniguelas (2.52), anonas (2.10) and chico
(look for pectin content of chico).
3. Acid. It makes the jelly firm and rigid in structure and is essential for flavor and gel
formation. Gel formation occurs from 2.5 to 3.5 pH value. The ideal pH value for successful
gel formation is pH 3.2. Fruits differ in acidity. If the fruits used for making jelly has lacked
in acid, it could be improved by adding commercial citric, tartaric acid, calamansi and
lemon juice.
4. Sugar. The formation of jelly, caused by pectin is agent by sugar. Like acid, it
controls the rigidity, strength of the jelly while acting as preservative at the same time. The
amount of sugar needed to add will depend upon the acid and pectin content of fruit juice.
If the solution has more acid, less sugar is required. High pectin content requires more
sugar. ¾ cup of sugar is recommended for a cup of fruit juice. Less than this would give
lower jelly strength. Always remember to mix the sugar to the juice before boiling. Refined
sugar is recommended to used for jelly making.

Steps in preparing fruits/ vegetables for jelly-making

1. Thoroughly wash the fruit or vegetables in cold water.
2. Extract the juice from the fruit or slice into small pieces and place in a pan. Add enough
water to barely cover the fruit.
3. Boil the fruit slowly until soft. Do not overcook because pro- longed boiling reduces the
jellying strength of the pectin and gives a cloudy juice.
4. Transfer the cooked pulp and juice into damp jelly bag and allow the juice to drain
completely.
5. Test for pectin content.
6. Test for the fruit’s acidity.

Steps in preparing fruits/ vegetables for jam making

1. Wash the fruits and vegetables thoroughly in running water.
2. Pare the fruits, chop finely.
3. Test for pectin content.
4. Test for the fruit's acidity.

Steps in preparing fruits/ vegetable for marmalade making

1. Wash the fruits or vegetables thoroughly in running water.
2. Peel fruits and slice the pulp or peel thinly. Generally, the juice and the slices are
prepared separately. They are only mixed during the final boiling of the fruit and juice with
sugar.
3. Place the slices or peeling in a stainless steel kettle and add enough water to barely cover.
4. Boil until soften.
5. To get the juice extract, transfer the cooked pulp into a jelly bag and allow dripping.
6. Test for the pectin content.
7. Test for the acid content.
8. Combine peel and juice. Add the required amount of sugar needed.

Steps in preparing fruits/ vegetables for making preserves

1. Wash the fruits or vegetable thoroughly in running water.
2. Pare and cut them into uniform sizes and shapes or leave them whole if in small size.
3. Prepare syrup.
LET US REMEMBER:
In making jellies, jams, marmalades and preserves, carefully select and prepare the fruits/
vegetables and other ingredients to be used in order to attain good results.

Activity
TITLE: Selecting and preparing fruits/vegetables for jam, jelly, marmalade and preserve
making

STEPS/PROCEDURE:
Form groups of four. Each group will bring different kinds of fruits/vegetables.
Demonstrate how to sort and grade fruits/vegetables according to prescribed qualities.
After sorting the, prepare it for jelly, jam, marmalade and preserve making as had been
discussed in this lesson.

REFERENCES:

DepEd Competency-Based Learning Material (CBLM), Food Processing, Process Food by

Sugar Concentration
Food Processing – MATEA Based Textbooks
Fruit and Vegetables Processing Revised Edition
Secondary Processing Projects by Garcia, Ligaya B.
 Lesson 3 (Week 5-6): Prepare Acid, Pectin, and Sugar Mixture

What is this lesson about?

This lesson discusses the preparation of acid, pectin, and sugar mixture for jellies, jams
and marrmalades. It includes pectin test and adjustment of sugar and acid concentrations
for good result of product.

What will you learn?

1. measure equired amount of pectin, sugar and citric acid are measured according to
pecifications.
2. mix measured pectin, acid and sugar are mixed with chopped fruit pulp/juice
extract/pieces of fruits according to specifications.

DEFINITION OF TERMS
For better understanding of the lesson, take a look at the word meanings below.
1. Acid – a substance that makes the structure of jelly is firm and rigid.
2. Denatured Alcohol- a type of alcohol from wood that is used to determine the pectin
content of fruit/vegetable juice. It is usually available in hard ware shops.
3. Gel – a colloidal dispersion of a solid in a liquid which may range from the nearly liquid
to the solid state, but is typically a semi-solid and a jelly-like consistency.
4. Gel meter - is an instrument similar to a graduated pipette, where fruit juice is allowed
to run down the Gel meter tube for one minute to test the pectin content.

Pectin Content of Fruits and Vegetables

Testing Pectin Content

To find out if a fruit has high or low pectin content, any of the following tests may be
performed:
1. Cooking test – Boil a small amount of juice with sugar. If gel sets, then it is rich in
pectin.
2. Alcohol test – mix one tablespoon of fruit juice and two tablespoons of 95% denatured
alcohol. The following result will determine the pectin content of the fruit juice.
a. Rich in pectin – a transparent jelly – like lump is formed Fruit juice rich in pectin
b. Moderate amount of pectin – a jelly-like clot is not very firm and could be broken into
two or more lumps.
c. Very little pectin content –The clot could be broken into numerous small pieces or the
juice is cloudy.
3. Gel meter test – in this test, fruit juice is allowed to run down into tube for one minute
to test the pectin content.
There are two indications in a gel meter that will show if the fruit has high or low pectin
content.
a. Rich in pectin content - the juice is thicker and runs down into the tube more slowly.
b. Low in pectin content - the juice runs below one-half (½) mark of the gel meter after
one minute.

Testing the Fruit Acidity

To test the acidity of fruits, mix one tablespoon of calamansi juice and one half cup of water.
The following result will determine the acidity of the fruit juice.
a. High acid content - if the taste is as sour as the solution of
calamansi and water.
b. Lack acid content – if the taste of the solution is less sour.
* jellying may be improved by adding acid in the form of calamansi or lemon juice and or
commercial citric or tartaric acid.
Combining juices that has low acidity to juices with high acidity will proportion the sour
taste and correspond to desired quality.
Adjustment of Sugar and Acid Concentration
Jams, jellies and syrups must have the right sugar concentration. Fruit juices on the other
hand, must have the desired sugar acid proportion to give the best quality products. Hence,
knowing how to determine and adjust the sugar and acid concentration is important in the
preparation of products.

A.Brix/Acid Ratio
The Brix/acid Ratio is sweetness – to – tartness relationship. It gives a ratio
compared with unity which forms a comparative scale for the acceptability of juice
concentrates. The Brix unit is the concentration of dissolved solids in an aqueous solution
or the % Soluble solids (%SS). The acid unit is the concentration of citric acid in the citric
juice.

B. Methods for Calculating Brix/Acids Ratio

1. Sugar Concentration
The Pearson Square Method is widely used to determine and calculate the degree
Brix. Here is how it performs:

Sample Calculation:
The % purity of sucrose is assumed to be 100%. Let us say you will make a syrup
with the concentration of 65% and water is 0% SS. Given a certain weight of juice or water,
you can determine the weight of needed sugar to add for obtaining the desired % SS by
using the formula below:
(required brix) a X (weight of juice or water) = required amount of sugar to be added b (desired concentration)

Problem:
How much sugar is needed to add if the water is
20 kg to make a syrup with
35◦ brix concentration?
Solution:
% SS water 0
% purity of sugar 100
Weight of water 20 kgs.
Required ◦ Brix 35

Findings:
Therefore to get syrup with 35◦ brix concentration, add 10.8 kg sugar to 20 kg of water.

2. Acid Concentration
The % acid of fruit juices is called tritable acidity. Tritable is an important factor forbflavor quality. The
product may be rejected if too high in acid, if too low, the flavor is blandband unappealing. Hence,
adjusting fruit juices to the desired acidity is important. The acidity of fruit juices can be determined
by titration. A certain weight of sample is tritable with 0.1 normal sodium hydroxide solutions gives
light pink color. The acid concentration can be determined by using this formula:

0.122% X 20kg = 2.44 kg

LET US REMEMBER:

It is important to test the pectin and acid content of fruits because the amount of sugar to
be added will depend on the acid and pectin content of juice. As a general rule, the higher
the acid content, the less sugar required; the higher the pectin content, the more sugar
to add. For fruit juices that are rich in pectin, add ¾ to 1 cup sugar per cup of fruit juice
is recommended. If fruit juices have moderate amount of pectin, add less sugar, Fruit juices
with small pectin content should not be utilized for jelly making unless added with
concentrated pectin that are available in the market. To produce a product of good quality,
one must test the pectin and acid contents of fruits when processing food by sugar
concentration.
Activity

TITLE: Prepare acid, pectin and sugar mixture for jellies, jams and marmalades

PROCEDURE:

The class will conduct a group activity. The group will select five kinds of local fruits
or vegetables. Every group will have the testing for pectin and acid contents so that they
will discover which among the local fruits and vegetables are best to use for jellies, jams,
marmalades and preserves.

REFERENCES:

DepEd Competency-Based Learning Material (CBLM), Food Processing, Process Food by

Sugar Concentration
Fruit and Vegetable Processing, Revised Edition, pp.78-79
Philippine Foods, Their Processing and Manufacture, by Mendoza, Jose M. pp. 101-102
Preservation of the Philippine Foods By Leon, Sonia Y. de, Guzman, Martilde. , pp-123
 Lesson 4 (Week 7-9): Cook Sugar Concentrates

What is this lesson about?

This lesson covers the specific method on processing jam, jellies, marmalades and
preserves. Also included are the different tests for determining the end point and the
characteristics of good finished products, possible problems, cause and prevention in the
process of making sugar concentrated products are all here.

What will you learn?

1. Mixture is heated and cooked according to required consistency.
2. Desired endpoint is checked and tested as specified.

VOCABULARY
1. crinkles - wrinkles
2. jellying point/setting point - point when sugar concentration reaches 60%
3. scum - a film covering on the surface of the jelly

What do you already know?

Pre-Test
DIRECTIONS: Select the best answer from the four choices. Write the letter of the correct
answer in your test notebook.

1. Which of the following is one of the steps followed in cooking jams?

a. Add the sugar when pulp is completely softened.
b. Cook rapidly without stirring until jellying point is reached.
c. The sugar, juice and peel of sliced fruits are boiled to jellying point.
d. Boil the fruit until soft.

2. How many cups of sugar is added if you have 15 cups water, if the ratio of thin syrup is
3:1 ( 3 cups water : to 1 cup sugar )
a.3 cups sugar c. 5 cups sugar
b.4 cups sugar d. 6 cups sugar

3. Which of the following tests is used to determine jellying point?

a. bubble formation c. jelmeter test
b. cooking test d. pectin test

4. Which of the following is one of the causes of syneresis in jams?

a. excessive use of buffers c. too little pectin
b. too little acid d. too much sugar

5.Which of the following is one of the characteristics of a good preserve?

a. jelly-like consistency c. plump, soft and tender
b. thick and smooth d. not syrupy
METHODS OF COOKING SUGAR-CONCENTRATED PRODUCTS

A. Jellies
1. Measure the required amount of sugar to be mixed with fruit juice - add ¾ to 1 cup sugar
for every cup of juice. Stir to dissolve the sugar.
2. Strain to remove any lumps of sugar, scum or dirt.
3. Cook rapidly without stirring until jellying point is reached.
4. Skim and pour in sterilized jars while still hot.
5. Seal and label.

B. Jams
1. Cook the pulp until soft.
2. Add sugar when pulp is completely softened, otherwise the fruits becomes hard if the
sugar is early added. The usual proportion is ½ to ¾ cup of sugar per cup of pulp. If the
fruit is moderately rich in protein, add smaller amount.
3. Boil rapidly until the jam starts to set in. (The secret of making jam is cooking slowly
before adding the sugar and rapidly afterwards.)
4. As the jam reaches setting point, turn fire off and remove the scum by scooping with a
clean wooden spoon.
5. Pour the jam into sterilized jars while still hot.
6. Seal and label.

C. Marmalades
1. Measure the required amount of sugar to be mixed with fruit juice - add ¾ to 1 cup sugar
for every cup of juice. Stir to dissolve the sugar.
*The amount of sugar needed depends on the composition of the juice. More sugar can be
added to juices rich in pectin and acid than those deficient in one or both constituents.
2. Boil sugar, juice and peel/slices or chops of fruit until it reach the jellying point, usually
at 104◦c. A good marmalade should have a jelly-like consistency and not syrupy.
3. Pour marmalade into sterilized jars.
4. Seal and label.

D. Preserves
1. Prepare the kind of syrup needed for the fruit, you may select from these forms:
a. Thin - 3 cups water to 1 cup sugar
b. Medium - 2 cups water to 1 cup sugar
c. Thick -1 cup water to 1 cup sugar (good for sour fruits)

2. Drop the fruit into boiling syrup and cook until fruit is clear and tender. Make sure that
the fruits are covered with the syrup so that the surface will not dry up and harden before
the syrup is absorbed by the pieces.
3. Cook rapidly so that the preserve will look bright and attractive.
4. Drain fruits.
5. Arrange the cooked fruit in a sterilized jar and pour hot syrup.
6. Remove air bubbles.
7. Half – seal.
8. Sterilized jars for 25 minutes in a boiling water.
9. Seal tightly.
10. Place jars upside down to test for leakage.
11. Label properly.
TESTING THE JELLYING POINT
One or both of the following tests may be used to make sure that the mixture has reached
its jellying point.

1. Bubble formation – if large bubbles have briskly appears with small bubbles beneath.
2. Cold Plate test – put three drops of jelly in a cold plate, after a while, the consistency
reached by the jelly will be reveal. Remove the pan from heat when doing this test. Ways of
Doing the Cold Plate Test
a. Cold plate test with water. Pour a small amount of boiling syrup into a saucer with slight
cold water. The jellying point is reached if the syrup forms a softball with crinkles. Lift it
out from water and gently pushed by your finger, the ball should remain on its shape.
b. Without water. Cool a teaspoonful of jelly in a saucer. The jellying point has been reached
if the surface of the syrup sets and crinkles when pushed with the finger.
3. Spoon, sheet or flake test. Dip a wooden spoon into the boiling jelly. Cool slightly. Lift
and tilt the spoon until the syrup runs down the side.
4. Temperature test. Before cooling the jelly, get the temperature of the boiling jelly. It will
set when the juice heat is at 8 to 10 Degrees Fahrenheit, higher than the boiling point of
water. The range is usually 119.5 to 222 Degrees Fahrenheit depending on the desired
consistency.

CHARACTERISTICS OF A STANDARD FINISHED PRODUCT

A. Jellies
1. Clear, transparent and attractive color.
2. Forms are retained, quivers and do not flow when removed from their containers.
3. Natural flavor and aroma of fruit is retained.
4. Texture is tender.
B. Jams
1. The color is bright, thick and smooth when spread.
2. Natural flavor and aroma of fruit is retained.
C. Marmalades
Has a jelly – like consistency and not syrupy.
D. Preserves
1. Sparkling and glistening.
2. Natural flavor and aroma of fruit is retained.
3. Plump, soft and tender.

PROBLEMS IN JELLY MAKING:

Problems are likewise encountered in the process of making jelly. In Table 1
below, the different causes of failures in jelly making and their prevention are discussed.
Problems in Jam-Making
In Table 2 below, the different causes of failures in jam-making are enumerated.
Table 2. Problems in Jam-Making
How Fruits are made into sugar concentrated products?

Sample Recipes

Jellies

1. Santol Jelly
Ingredients:
Santol fruit
Sugar
Procedure:
1. Prepare an equal amount of slightly under ripe and just ripe santol.
2. Wash very well and blanch for about five minutes. Pare.
3. Cut pulp into small pieces and place in pan together with the seeds.
4. Add enough water to barely cover the fruit.5. Boil gently until soft.
6. Pour into jelly bag to squeeze out the juice.
7. Allow to settle. For every cup of juice, add ¾ to 1 cup of sugar.
8. Dissolve sugar by stirring.
9. Boil and strain again to get rid of undissolved sugar, scum or dirt.
10. Cook rapidly without stirring until jellying point is reached.
11. Skim and pour while still hot in sterilized jars.
12. Cool slightly and pour melted paraffin one-eight inch thick.
13. Prick air bubbles that may appear in paraffin to ensure complete sealing.
14. Label & store.

2. Guava Jelly
Ingredients:
¾ to 1 cup of sugar for every cup of guava juice
1 tablespoon calamansi juice for every cup of juice
Procedure:
1. Prepare an equal mixture of slightly under ripe and ripe mature guavas.
2. Wash very well and remove blossom ends.
3. Cut into halves and quarters.
4. Place in an enamel or stainless steel kettle and add enough water to cover the fruit.
5. Boil gently until soft.
6. Place cooked fruit in a cheesecloth or jelly bag. Let juice drip from the bag.
7. Do not include pulp.
8. Add ¾ to 1 cup of sugar .and one tablespoon kalamansi juice for each cup of guava juice.
9. Cook over strong fire until the jellying point is reached.
10. Pour while still hot into sterilized jars.
11. Pour melted paraffin one-eight inch thick before jelly is completely cooled.
12. Prick air bubbles that may appear in the paraffin to ensure complete sealing.
13. Label and store.

Jams

1. Pineapple Jam
Ingredients:
1 cup of sugar per cup of fruit pulp
Pineapple pulp
Procedure:
1. Use regular-size ripe pineapples.
2. Peel the fruit and remove the eyes.
3. Wash very well and grate in papaya grater or cut into small pieces and chop finely.
4. To every cup of chopped or grated pulp, add one cup of sugar.
5. Boil until thick.
6. While still hot, pour into sterilized jars and seal tightly.
7. Label and store.

2.Mango Jam
Ingredients:
Mango pulp
¾ cup of sugar per cup of fruit pulp
1 tablespoon calamansi juice
2 tablespoons glucose (optional)
Procedure:
1. Choose fully ripe mangoes.
2. Wash very well. Slice and scoop out the flesh.
3. Mash the pulp or flesh and measure. Add sugar.
4. Place in pan and boil over strong fire, stir constantly.
5. After about three minutes, add kalamansi juice.
6. Continue stirring until mixture is thick.
7. Remove from heat and pour while still hot in sterilized jars.
8. Seal tightly.
9. Label and store.

Marmalades

1.Santol Marmalade
Ingredients:
1 cup of santol pulp
1 cup of santol juice
1-1/2 cups of sugar
Procedure:
1. Wash and blanch santol for about five minutes.
2. Pare, cut and remove seeds.
3. Chop the pulp finely and measure in cups.
4. Place seeds and skin in an enamel or stainless steel pan and pour enough
water to just cover the fruit.
5. Simmer gently and strain the juice.
6. Combine juice with chopped pulp and measure. For every cup of combined pulp
and juice, add ¾ cup of sugar.
7. Stir well to dissolve sugar.
8. Cook over strong fire until mixture thickens and until fruit pulp is clear
and transparent.
9. Remove from heat, stir and skim alternately for three minutes.
10. Pour into sterilized jars while still hot and seal at once.
11. Label and store.

2.Orange-Mango Marmalade
Ingredients:
8 ripe mangoes
2 oranges
Peel of 1 orange
Sugar
Procedure:
1. Wash, peel and scoop out flesh of mango with spoon.
2. Chop finely using a stainless steel knife.
3. Remove peel and seeds from orange.
4. Chop finely also using a stainless steel knife.
5. Shred the orange peel.
6. Combine chopped mango, orange pulp and peel in an enamel or stainless steel
kettle. For every cup of the combined mixture, add ¾ to 1 cup of sugar.
7. Stir until sugar is completely dissolved.
8. Boil mixture rapidly while constantly stirring until thick.
9. Pour while still hot into sterilized jars.
10. Seal immediately, label and store

Preserves

1. Banana Preserve
Ingredients:
Banana, saba
Sugar
Water
Citric acid
Procedure
1. Use ripe saba variety bananas. Boil in enough water. Peel. Remove adhering fibers.
2. Prepare syrup of two parts of sugar and one part of water. Cook the bananas in the syrup
for 15 minutes.
3. Soak overnight.
4. The following day, drain bananas. Boil syrup for 15 minutes and add citric acid (1/4 tsp
for every 4 cups syrup).
5. Pack bananas in preserving jars. Fill bottles with syrup. Remove bubbles; then, refill with
syrup.
6. Half-seal sterilized jars for 25 minutes in boiling water or for 15 minutes in a
7. Label and store.

2. Langka Preserve
1. Remove seeds and cut both ends of the fleshy bulbs.
2. Wash and cook for 10 minutes in syrup (one part of sugar to two parts of water) soak in
syrup.
3. Drain bulbs, pack in sterilized jars and pour boiling syrup.
4. Remove air bubbles. Refill spaces with syrup. Half-seal.
5. Sterilize pint jars in boiling water for 30 minutes. Seal tightly. Place jars upside down to
test for leakage.
6. Cool and label.
7. Store in cool dry place.
3. Kamias Preserve
1. Select big mature, firm kamias. Soak in lime water (one teaspoonful of lime to a liter of
water) overnight.
2. Wash and boil in a copper vat or kettle with enough water to cover.
3. Stir once in a while. When the natural color of the kamias has set, remove from fire and
soak in cold water for two hours.
4. Drain and press each one lightly to remove excess water. Prepare syrup made up of two
parts of sugar and one part of water.
5. Boil kamias in the syrup for 30 minutes. Drain.
6. Pack in jars and pour syrup. Remove air bubbles and refill with syrup.
7. Half-seal and sterilize pint jars for 25 minutes in boiling water. Seal tightly.
8. Label and store.

4. Kundol preserve
1. Select mature kundol. Peel thinly and slice into desired size and shape.
2. Soak in lime water (one teaspoon of lime to a liter of water) overnight.
3. Wash and blanch in boiling water for 10 minutes. Drop in cold water. Drain.
4. Boil in syrup (two parts of sugar and one part of water). Soak overnight.
5. Cook in syrup until thick. Drain and pack the kundol in preserving jars.
6. Fill with syrup. Half-seal and sterilize pint jars for 20 minutes in boiling water.

LET US REMEMBER:
Following the prescribed procedure will eliminate the possibilities of failure in making jams,
jellies and marmalades. It is a must for you to know how to test the jellying point of sugar
concentrated products.

What did you learn?

Post-Test
DIRECTIONS: Select the best answer from the four choices. Write the letter of the correct
answer in your test notebook.

1. Which of the following is one of the steps followed in cooking jams?

a. Add the sugar when pulp is completely softened.
b. Cook rapidly without stirring until jellying point is reached.
c. The sugar, juice and peel of sliced fruits are boiled to jellying point.
d. Boil the fruit until soft.

2. How many cups of sugar is added if you have 15 cups water, if the ratio of thin syrup is
3:1 ( 3 cups water : to 1 cup sugar )
a.3 cups sugar c. 5 cups sugar
b.4 cups sugar d. 6 cups sugar

3. Which of the following tests is used to determine jellying point?

a. bubble formation c. jelmeter test
b. cooking test d. pectin test

4. Which of the following is one of the causes of syneresis in jams?

a. excessive use of buffers c. too little pectin
b. too little acid d. too much sugar

5.Which of the following is one of the characteristics of a good preserve?

a. jelly-like consistency c. plump, soft and tender
b. thick and smooth d. not syrupy
Activity :Cook jellies, jam, preserves and marmalades
STEPS/PROCEDURE:
Form a group of five. Each group will cook jellies, jam, preserves and marmalades
using fruits/vegetables that are locally available. Prior cooking, perform any test of jellying
point to produce good quality products.

REFERENCES:

DepEd Competency-Based Learning Material (CBLM), Food Processing, Process Food by

Sugar Concentration
Fruit and Vegetable Processing, Revised Edition pp.78-104
Food Processing – MATEA – Based Textbook pp.30-31
Philippine Foods, Their Processing and Manufacture By Mendoza, Jose M, pp. 100-113
 Lesson 5 (Week 10): Prepare Production Report

What is this lesson about?

This lesson deals with the preparation of production reports that are done after processing.
This will help you to determine the potentials and abilities of your product to gain profits.

What will you learn?

At the end of the lesson, you will be able to:
1. document daily production report input, output and variances are documented according
to enterprise requirements;
2. record all production data gathered and present in prescribed format.

VOCABULARY
Cost – expense
Cost of product – total expenses incurred in processing the product
Profit – gain
Unit cost – the cost of product per piece

PRE-TEST
Direction: Read the questions carefully. Select the best answer from the four choices and
write the letter in your test notebook.
1. Why is it necessary to determine the unit cost of the product?
a. to have plenty of sales c. to have profit in selling
b. to know the cost of the d. to know the price at which
product one sells her product
2. How will you determine the unit cost of a certain product?
a. cost of production divided by number of servings
b. cost of production divided by number of servings sold
c. cost of production minus sales
d. cost of production plus profit
3. How much is the net profit if the total sale is P 235.25 and the cost of the product is
P55.50?
a. Php 79. 25 c. Php 79. 75
b. Php 79. 50 d. Php 80. 00
37
4. What items are added to determine the cost of product?
a. ingredients and unit cost c. ingredients and operating expenses
b. ingredients and sales d. ingredients and profit
5. If the unit cost of a product is P20. 00, how much is the selling priced if 50% is added to
the unit cost?
a. 25 .00 b. 30.00 c. 35.00 d. 40.00
PROCEDURE FOR DETERMINING THE SELLING PRICE OF PROCESSED PRODUCTS

The selling price of the product should be determined after computing all the expenses
incurred. This is done to ensure that the seller does not lose in the selling enterprise. The
following steps and examples are of help in learning how to determine the selling price of
the processed product.
1. List down all the food ingredients purchased.
2. Make a list of the operating expenses.
a. Labor
b. Gas/Fuel/Electricity
c. Transportation
d. Miscellaneous expenses (include all other items not included in number 1, like
napkins, wrappers, etc.)
e. Rentals, if any
3. List down all the expenses for ingredients and the operating expenses.
4. Determine the number of products yield.
5. Divide the total cost with the number of yield to get the cost per product/yield.
6. Decide how much you will add to each unit cost for the selling price. The percentage
range from 15% - 40% of the food cost.

EXAMPLE

The recipe prepared is Pineapple Jam.

Marketing List
A. Ingredients : Cost

2 pcs. pineapple 30.00

1 kilo refined sugar 30.00
Total Cost Php60.00
B. Operating Expenses:

Gas ( approx. ) 10.00

Transportation 7.50
Misc. soap 1.00
3 preserving jars 20.00
Total Cost Php38.50

C. Cost of A plus B Php 98. 50

II. Number of Servings/yield: 3 bottles pineapple jam

III.Cost per serving/yield: Php 98.50 divided by 3 bottles pineapple jam = Php 32.83
or Php 32.85

IV. Selling Price : You can add from 15% to 40% of the food cost:
15% of 32. 85 = 4.93 or 4. 95
40% of 32. 85 = 13.14 or 13.15
The selling price of pineapple jam can therefore range from Php 37.80 to Php 46.00.
The 15% increase in food cost will therefore mean a profit of P 4.95 per bottle, while 40%
increase will net Php 13.15 per bottle sold.

A sample of a simple record for a product prepared and sold is shown below:

LET US REMEMBER:

Keeping a record of the expenses and income help the seller keep
track of the business. It can tell where the money was spent the most and why; when one
has made brisk business or not; and where one has to improve in terms of the expenses
and sales.

What did you learn?

Post-Test
DIRECTIONS: Read the questions carefully. Select the best answer from the four choices
and write the letter in your test notebook.
1. Why is it necessary to determine the unit cost of the product?
a. to have plenty of sales c. to have profit in selling
b. to know the cost of the d. to know the price at which
product one sells her product
5. How will you determine the unit cost of a certain product?
a. cost of production divided by number of servings
b. cost of production divided by number of servings sold
c. cost of production minus sales
d. cost of production plus profit
6. How much is the net profit if the total sales is P 235. 25 and the
cost of the product is P 155. 50?
a. Php 79. 25 c. Php 79. 75
b. Php 79. 50 d. Php 80. 00
7. What items are added to determine the cost of product?
a. ingredients and unit cost c. ingredients and operating
expenses
b. ingredients and sales d. ingredients and profit
5. If the unit cost of a product is P20. 00, how much is the selling price if 50% is
added to the unit cost?
a. 25 .00 b. 30.00 c. 35.00 d. 40.00
Activity: Prepare Production Report

STEPS/PROCEDURE:
List down all the expenses incurred in processing your products. Then, compute the cost of
production; the unit cost of each product; and determine your selling price. Make a record
of your products made.

REFERENCES:
DepEd Competency-Based Learning Material (CBLM), Food Processing, Process Food by
Sugar Concentration
Homemaking for You and Me I (Foods and Nutrition) pp. 15-17
Fruit and Vegetable Processing, Revised Edition pp 244-245