Republic of the Philippines

Department of Education
Region V
Division of Ligao City Curing, Salting & Smoking
Maonon National High School Fermentation and Pickling
Maonon, Ligao City

SCORING RUBRICS
Name of Group: _________________________ Date: __________________

Performance Activity: _________________________________ Lab. Code: ______________

Rubrics
1. Workmanship Points Total
 All the steps and procedures are followed according to standard
procedures.
 Demonstrate the skills with speed and accuracy 20

2. Accuracy
 Selection of raw materials
 Appropriate selection of equipment/tools/utensils.
 Measurement of Materials 10
 Cooking/heating and Temperature requirement.

3. Work habits
 Carefulness in handling materials.
 Consciousness in doing task
 GMP and SSOP are followed. 10
 Wearing of PPE’s.

4. Quality of Finished Product

 Appearance and Color
 Taste/Flavor 10

__________________________
NOAH RAS LOBITAÑA
Teacher, Food Processing NC-II
 Republic of the Philippines
Department of Education
Region V
Division of Ligao City Curing, Salting & Smoking
Maonon National High School Fermentation and Pickling
Maonon, Ligao City

CLOSED DOOR INTERVIEW GUIDE QUESTIONS

Curing, Salting and Smoking
1. Why must the fish/meat being cured with the curing solution like brine be thoroughly
submerged?
2. What is the functions of the following in curing Meat/Fish:
a. Curing Salt
b. Phosphate
c. Vitamin C (Tocino)
3. What is the difference between dry cure method and pickle curing method?
4. What are factors affects the penetration salt?

Fermentation and Pickling

1. What is the cause of scum formation and how can we avoid it?
2. What are the causes of the following problems in pickling:
a. Soft pickles
b. Slippery pickles
3. Why do we add alum in pickling solution or in the water we used in washing the vegetables?
4. What is the functions/use of vinegar and sugar in pickling?

One (1) to two (2) questions were answered ---------------- 10pts

Three (3) to five (5) questions were answered -------------- 30pts

Six (6) to seven (7) questions were answered --------------- 40pts

Eight (8) questions were answered ----------------------------- 50pts