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1. TLE 7
Food
Processing

2. Activity
Sorting and Grading of Eggs. Match the grade of eggs to
its characteristics. Match Column A with Column B. Write
the letter of the correct answer.
COLUMN A COLUMN B
1. 40 grams and below A. Grade A
2. 62-67 grams B. Grade B
3. 53 grams C. Jumbo or Extra
Large
4. 68-70 grams D. Large
5. Have characteristics of E. Small
Grade AA eggs except the F. Standard
whites are reasonably firm.

3. Picture Analysis
A. B.

4. Prepare
Salting and
Curing
Solutions and
Mixtures

5. MELC
1. Prepare salting and curing solutions
and mixtures
- Measure and weigh required
ingredients for
pumping pickle, cover pickle and dry
cure
mixture in line with approved
specifications.

6. Objectives:
1. Enumerate and discuss the
ingredients for salting, curing and
smoking.
2. Prepare salting and curing mixture and
solutions.
3. Realize the importance of measuring
the ingredients accurately.

7. Ingredients and
Adjuncts for Salting
, Curing and
Smoking

9. 1. Salt
1. -it is the most
important curing
ingredient.
2. -good preservative
3. -provides the most
desirable flavor.

10. 3 Kinds of salt available locally
1. solar or coarse
salt
2. Pangasinan
salt
3. refined salt

11. 2. Water
1. -acts as solvent in
the preparation of
curing mixtures or
brine solution.

12. 3. Sugar
1. -is a secondary
ingredient in curing
formula which
counteracts saltiness.
2. -enhances the flavor
of the products and
aids in lowering the
PH of the cure.

13. 4. Nitrate and Nitrite
1. -potassium nitrate ,
sodium nitrate and
nitrites are color
fixation agents or
substances
responsible for the
development of the
proper color in cured
meat products.

14. 5. Vinegar
1. -is added for flavor
but it is also has some
antiseptic value.

15. 6. Spices
-are aromatic vegetable substances used for
seasoning of food.

16. 7. Binders, Fillers and Emulsifiers
-are intentional
additives
-these are added for
economical reasons
and they improve the
finished product
characteristics.

17. Binders

18. Fillers

19. Emulsifiers

20. 8. Ascorbic Acid
-hastens the color
production due to either
a chemical reaction with
nitrate.

21. Preparation of
Salting and Curing
Mixtures and
Solutions

22. To prepare a brine, a
known weight of salt
is dissolved in a
known volume of
water.

23. Brine or salt solution concentration
 10% (1:9 ratio)- 1 part salt to 9 parts
water
 20% (1:4 ratio)- 1 part salt to 4 parts
water
 25% (1:3 ratio)- 1 part salt to 3 parts
water

24. Measuring and Preparing Curing
Solution Mixture

25. Activity
List down all the ingredients needed in preparing the
following solution mixture. Put them on on their proper
column. (Note : Ingredients can be repeated)
Water Salt peter
Brown sugar sugar anisado wine
Saturated salt solution fine salt
Covering Pickles Dry cure mixture Pumping pickle

26. The quality of salted /cured products
depends largely on the proper
measurements of ingredients.
Use preservatives carefully , must be used
in tolerable / safe amount.

27. Assessment
Read and analyze each statement below. Write T if the
statement is correct and F if it is wrong.
1. Spices are aromatic vegetable substances used
for seasoning of food.
2. Fillers are binders that contain water soluble
which aid in the emulsification of ingredients.
3. Salt is the most important curing ingredient.
4. Measure all the ingredients accurately in accordance to
OHS and FDA requirements.
5. 20% Brine or salt solution – 1 cup of salt dissolved to 3
cups of water

29. References:
PIVOT4A LEARNER’S MATERIALS TLE(Food
Processing G7/8)pages 23-27
https://tinyurl.com/2xx6ruj9
https://tinyurl.com/2p9exhj9
https://youtu.be/eYdwkytGBSY?t=511