Assemble - means to gather or collect things together in one place.

Calibrate means to set or determine the accuracy of the measuring device.

Check - is to examine something in order to establish its state or condition.
Dimension - is the measurement of the size of an object in terms of length, width, or height.
Equipment things which are used to provide specific service or function.
Sanitize - means to clean something thoroughly by disinfecting or sterilizing to make it free
from germs or microorganisms; disinfect.
Sanitation - refers to the process of treating tools, equipment, and utensils with physical and
chemical sanitizing agents to kill residual microorganisms present after cleaning.
Disinfect - means to rid of germs; to clean something so as to destroy disease carrying
microorganisms and prevent infection.
Specification is a detailed itemized description of dimension plans, materials and other
requirements.
Standard is a basis of comparison or established criterion.
Stowing means arranging compactly or packing.
Brine solution - a solution of salt and water.
Brochure - a pamphlet
Catalogue - a systematic arrangement of listed items giving descriptive details.
PPT - parts per thousands
Standard - an authorized unit of weight or measure.
Operate to make equipment function or work correctly.
Disinfect to rid of germs; to clean something so as to destroy disease-carrying
microorganisms and prevent infection .
Tools - are implements used by hand when doing an activity or work. These are devices for
doing work or objects designed to do a particular kind of work, for example cutting or
chopping, by directing manually applied force or by means of a motor.
Conformity the behavior that agrees with the accepted or conventional standards.
Breakdown is mechanical failure causing a machine or equipment to malfunction.
Check to test the accuracy; to examine something in order to establish its state or
condition.
Capacity - refers to the measurement of the amount which a device can hold or contain.
Corrosion rusting or gradual wearing of machine parts due to a chemical reaction
between substances like iron and oxygen or other corrosive materials like salt, acids, etc.
Crack a break or fissure on some parts of an equipment as in the body of a pressure
cooker.
Electrocution death or execution from electric shock.
Inspect to carefully examine a machine or equipment in order to determine maintenance
to undertake.
Leak a crack or hole through which a liquid or gas may accidentally pass.
Lubricant a substance like oil or grease that coats or treats a machine to lessen friction
and the wear and tear of machine parts due to constant rubbing of surfaces.
Preventive Maintenance a system of maintenance that aims to minimize or eliminate
breakdown in equipment and machinery by a program of regular inspection and repairs.
Repairs to restore a machine or equipment that breaks down into good order or condition.
Switch electrical device having two (2) states, ON (closed) OFF (open).
Switch off to turn off an electrical device.
Stow to pack or store in an orderly way.
Troubleshooting systematic approach to locate the cause of a fault in an electronic circuit
or system.
Utensil is an implement especially for use in the kitchen.

Tools and Utensils Used in Food Processing and their Uses

1. Measuring Devices
a. Weighing scales
The triple beam balance is for measuring small quantities like spices,
preservatives, etc., while the heavy duty scale is for measuring fish, salt, etc.
Checkweigher scale is a digital weigher scale
used to get the weight of food like meat, fish,
vegetables, fruits, etc.
Clock Type weighing scale for food
b. Measuring spoons
A measuring spoon is a spoon used to measure an amount of a substance,
either liquid or dry, when cooking. Measuring spoons may be made of plastic,
metal, etc.
c. Measuring Cups
A measuring cup is a kitchen utensil used primarily to measure the volume of
liquid or powder-form cooking ingredients such as water, milk, juice, flour, etc.
Measuring cups can be in plastic, glass and stainless. From mini shot measure to
measuring pitcher and batter bowl.
Measuring cups for measuring liquid ingredients like milk, vinegar, fish sauce, etc.
Measuring cups for solid ingredients like flour, salt, minced garlic, etc
c. Thermometers
Thermometers indicate the degree of hotness or coldness of a thing or body.
It measures how high or how low the temperature is.
d. Glass Tube Thermometers
e. Salinometer - It is used to measure the salinity of a brine.
f. Psychrometer - It is used to measure the relative humidity of the air when sun drying.
f. Anemometer - It is used to determine the velocity of the wind in sun drying.
g. Refractometer used to measure the sugar concentration of sap and syrup
for food.
2. Cutting Implements
a. Knives - For cutting or slicing fish or meat; for scaling fish
b. Filleting knives - For filleting fish
c. Scissors - For trimming off fins of fish
3. Descaler or scalers
They are used in removing the scales of a fish.
6. Others
Tong - For picking up or handling food
Chopping Board - It is where fish or meat are cut; ingredients are sliced or minced.