Download Technology and Livelihood Education Learning Module PDF

TitleTechnology and Livelihood Education Learning Module
LanguageEnglish
File Size2.9 MB
Total Pages190
Document Text Contents
Page 1

K to 12 Basic Education Curriculum
Technology and Livelihood Education

Learning Module





























FOOD (FISH)

PROCESSING



EXPLORATORY COURSE

Grades 7 and Grade 8




Republic of the Philippines
DEPARTMENT OF EDUCATION

Page 95

FOOD (FISH) PROCESSING 94
K to 12 – Technology and Livelihood Education


For sugar concentrates

Ingredients : Sugar, calamansi or citric acid

fruit (mango, guava, pineapple)

For fermentation:

Ingredients : Salt

dilis and alamang

Various Formulations and Concentrations of Solutions

 Salting/Curing:

The ratio of salt to fish depends on the method of salting to be applied to the fish. If
kench salting is used, the ratio is 1:7 by weight wherein one part of salt is added to seven (7)
parts of fish. If brine salting is used, the ratio is 1:4 by weight wherein one part of salt is
added to four (4) parts of fish. In dry salting to make brine, you use 1:3 by weight or you add
one part of salt to three (3) parts of fish.

 Sugar concentrate:

The ratio of fruit juice or pulp to sugar depends on the degree of the pectin content of
the fruit. If the pectin is good, the ratio is 1:3/4 wherein one part of fruit juice or pulp is mixed
to three fourths (¾) part of sugar. If the pectin is not good, the ratio is 1:1 wherein one part
fruit juice or pulp is mixed with one part of sugar.

 Smoking:

The ratio of salt to water for brining and brine cooking is 250 grams of salt to 800ml
water.

Page 190

FOOD (FISH) PROCESSING 189
K to 12 – Technology and Livelihood Education


Acknowledgement

This Learning Module was developed for the Exploratory Courses in Technology and

Livelihood Education, Grades 7 and 8 of the K to 12 Curriculum with the assistance of the

following persons:



This Learning Module on Food “Fish” Processing NC II was developed by the

following personnel:

MODULE WRITER

FERDINAND S. BRAVO

Principal IV

Binmaley School of Fisheries

Binmaley, Pangasinan Region I



REVIEWERS



GIL P. CASUGA

Chief TESD Specialist



REYNALDO S. DANTES

Senior TESD Specialist

MARIA A. ROQUE

Senior TESD Specialist

BERNADETTE S. AUDIJE

Senior TESD Specialist

VICTORIO N. MEDRANO

Principal IV, SPRCNHS



PARALUMAN R. GIRON, Ed.D.

Chair, Sub-TWG on K to 10

BRENDA B. CORPUZ, Ph.D.

TA for K to 12 Curriculum

OFELIA O. FLOJO

Retired Assistant Chief, EED, Region IV-A

BEATRIZ A. ADRIANO

Principal IV, ERVHS

AIDA T. GALURA

VSA II, ACNTS

DOMINGA CAROLINA F. CHAVEZ

Principal II, MBHS



DOCUMENTORS / SECRETARIAT



PRISCILLA E. ONG

K to 12 Secretariat

FREDERICK G. DEL ROSARIO

Head Teacher III, BNAHS

EMMANUEL V. DIONISIO

Head Teacher III, AFGBMTS

LYMWEL P. LOPEZ

Teacher I, AFGBMTS

DANTE D. VERMON JR.

Teacher I, AFGBMTS

CHERLYN F. DE LUNA

Teacher I, AFGBMTS



Dir. IMELDA B. TAGANAS

Executive Director, Qualifications Standards Office

K to 12 Learning Area Team Convenor, TLE/TVE

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