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LEARNING MATERIAL Group 3 Tocino Making

The document provides information on a 3-day training program to teach the Aeta Tabangnon group how to make tocino using the curing method. The objectives are to identify the tools and equipment for tocino making, prepare and cure raw materials, process the cured materials, pack the final product, and apply basic math for food costing. It then provides information on curing as a food preservation technique, the different curing methods, and a detailed process to make tocino including the ingredients, instructions to make the curing mixture, cure the pork, package the final product, and a self-check quiz.

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Rogelito D. Ballon
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97 views10 pages

LEARNING MATERIAL Group 3 Tocino Making

The document provides information on a 3-day training program to teach the Aeta Tabangnon group how to make tocino using the curing method. The objectives are to identify the tools and equipment for tocino making, prepare and cure raw materials, process the cured materials, pack the final product, and apply basic math for food costing. It then provides information on curing as a food preservation technique, the different curing methods, and a detailed process to make tocino including the ingredients, instructions to make the curing mixture, cure the pork, package the final product, and a self-check quiz.

Uploaded by

Rogelito D. Ballon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 10

Sector : Indigenous People

Program Title : Tocino Making


Unit of Competency/ies Covered : Process Food by Curing Method
Target Participants : Aeta Tabangnon Group
Program Duration : 3 Days

Objectives : Identify the tools and equipment to be used in tocino making


: Prepare & cure the raw materials
: Process the cured raw materials
: Pack the cured raw materials
: Perform post-production activities
: Apply basic mathematics for food costing

INFORMATION SHEET
FOOD PROCESSING BY CURING METHOD

Learning Objective: After reading this information sheet, you must be able to:
1. identify the different raw materials needed for curing.
2. explain how to process food by curing; and
3. state the purpose of curing.

Introduction:
The curing method is a preservation
technique used to extend the shelf life and
enhance the flavor of various food products
such as meat, fish and vegetables.

Meats are "cured" when a mixture of salt,


sugar, and/or nitrate is added for flavor,
color, and preservation.

These are some types of curing methods:


Dry curing Wet curing or Brining

These are the two types of curing methods to use, it just depends on the
desired outcome and the type of food being preserved.

TOCINO MAKING
One great example of a product produced using curing method is the Tocino.
Tocino is a cured meat product native to the
Philippines. It is sometimes referred to as
sweet red pork. The curing preparation for
this pork dish is similar to that of ham and
bacon, except that red food coloring is needed
for this Filipino cured meat.

It is made of pork fat, typically coming from


the pig’s shoulder, rear, or loin. To make
tocino, all you have to do is cure it in a
mixture of delicious spices, refrigerate it for a
few days, and then fry it or grill it until it has
reached the crunchy, tasty consistency you
desire.

Tocino is often served for breakfast alongside


garlic fried rice (sinangag) and eggs, forming a
classic Filipino meal called “tosilog.” It can
also be enjoyed as a viand for lunch or dinner,
paired with steamed rice and vegetables.

How to make Tocino


Materials needed:  Mixing bowl
 Measuring spoon
 Measuring cup Ingredients:
 Chopping board
 1 kg. pork loin or shoulder
 Wooden ladle
 2 tbsp. table salt
 Knife
 ½ cup ordinary vinegar
 Manual Sealer for plastic
 ½ - 1 cup brown sugar
(polyethylene)
 4 cloves minced garlic
 Disposable glove
 3 tbsp. onion powder
 3 pcs. empty bowl for 3R
 3 tbsp. soy sauce
status.
 1 tsp. food coloring

Procedure:
(Always wear proper PPE)
Step 1: Prepare the Meat
Slice the meat thinly. You should
cut the pork loin into ¼ inch
thick slices. Make sure to remove
all of the bones.

Step 2: Create the curing mixture


On a mixing bowl, mix the table
salt, vinegar, brown sugar, soy
sauce, garlic, onion powder, and
food coloring together until
you’ve thoroughly combined the
ingredients.

Step 3: Rub the pork in the curing


mixture.

Press the pork into the curing


mixture until you’ve covered it
thoroughly and evenly. Toss the pork to fully immerse it in the curing
mixture.

Step 4: Refrigerate the pork for three


days.

Place the pork in a zip-seal bag or


a closed plastic container and
place it in the fridge for 14 hours.
This will ensure that the pork is
fully cured.

Step 5: Packaging of the Tocino.

After curing, allow the cured


tocino to cool down to room
temperature then drain the
excess liquid.

Place the tocino in airtight


containers or sealable bags.
Make sure to remove as much air
as possible before sealing to
maintain freshness.

Self-Check

Multiple choice: Encircle the correct answer


1. It is a food preservation technique that improves the flavor
and shelf life of a variety of food products.
a. Curing
b. Dissolving
c. Sterilization

2. Which of these ingredients are needed for curing method?


a. Soybeans
b. Flour
c. Salt

3. Which of these is a type of curing method?


a. Stewing
b. Brining
c. Braising

4. Tocino is made by the process of _____ ?


a. Smoking
b. Drying
c. Curing

5. This is the purpose of curing method.


a. To extend the shelf life and enhance the flavor of various food
products such as meat, fish and vegetables.
b. To remove unwanted smell from the raw materials.
c. To transform tougher meat into tender cuts.

Answer Key

1. A
2. C
3. B
4. C
5. A

TASK SHEET
Making Tocino
Performance Objective: Given the necessary tools and materials, you must be
able to make Tocino.
Materials needed:  3 pcs. empty bowl for 3R
status
 Mixing bowl
 Measuring spoon Ingredients:
 Measuring cup
 1 kg. pork loin or shoulder
 Chopping board
 2 tbsp. table salt
 Wooden ladle
 ½ cup ordinary vinegar
 Knife
 ½ - 1 cup brown sugar
 Manual Sealer for plastic
 4 cloves minced garlic
(polyethylene)
 3 tbsp. onion powder
 Disposable glove
 3 tbsp. soy sauce
 1 tsp. food coloring

Procedure:
(Always wear proper PPE)
Step 1: Preparing the Meat

Slice the meat thinly. You should cut the pork loin into ¼ inch thick
slices. Make sure to remove all of the bones.

Step 2: Create the curing mixture

On a mixing bowl, mix the table salt, vinegar, brown sugar, soy sauce,
garlic, onion powder, and food coloring together until you’ve thoroughly
combined the ingredients.

Step 3: Rub the pork in the curing mixture.

Press the pork into the curing mixture until you’ve covered it thoroughly
and evenly. Toss the pork to fully immerse it in the curing mixture.
Step 4: Refrigerate the pork for 14 hours.

Place the pork in a zip-seal bag or a closed plastic container and place it
in the fridge for three days. This will ensure that the pork is fully cured
before you cook it.

Step 5: Packaging of the Tocino

After curing, allow the cured tocino to cool down to room temperature
then drain the excess liquid.

Place the tocino in airtight containers or sealable bags. Make sure to


remove as much air as possible before sealing to maintain freshness.

PERFORMANCE CRITERIA CHECKLIST


DID I YES NO
1. Perform cleaning and sanitizing
equipment and utensils?
2. Select and prepare the necessary
materials and equipment to use?
3. Identify and select ingredients as per
requirement?
4. Properly create the curing mixture?
5. Placed the product on a proper storage
for the curing process?
6. Successfully produced the final product?
7. Follow workplace safety and hygiene
procedures?
8. Coordinate end of service procedures?

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