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Guidelines and Topics For Video Making
Guidelines and Topics For Video Making
Guidelines and Topics For Video Making
2. COOLING
a. Compressor - is the motor (or engine) of the cooling system.
b. Condenser - is a series of tubes with fins attached to them, similar to a radiator.
c. Metering Device (Capillary Tube) - controls the pressure and flow of the refrigerant as it enters the
evaporator.
d. Evaporator - is always located on the inside of the refrigerator, usually inside the freezer compartment. It also
resembles a radiator.
e. Temperature control - All refrigerators have a thermostat to maintain the proper temperature.
f. Lighting – the switch -- which is usually a white push-button mounted inside the refrigerator near the door.
g. Ice Maker - Ice maker systems have two basic functional components: the icemaker itself, and the water fill
valve.
4. DOOR SEALS/MAGNETIC GASKET - All refrigerator/freezer doors have a seal--a rubber-like gasket attached to
the door.
GAS STOVE – is an equipment for cooking or heating that operates by burning fuel or using electricity.
PARTS OF GAS STOVE
1. GAS STOVE BURNER – a device on a stovetop that produces flame or heat.
2. GAS STOVE KNOB – a temperature control on a gas stove.
3. GAS STOVE GRATES – a framework of metal bars used to hold fuel or food in a stove.
TOOLS, UTENSILS, AND EQUIPMENT USED IN FOOD PROCESSING AND THEIR USES
TOOL – a device or implement, esp. one held in the hand, used to carry out a particular function.
UTENSIL – an implement, container, or other article, especially for household use.
EQUIPMENT – supplies needed for a special purpose.
1. Measuring Devices/Tools
a. Weighing scale - used to get the weight of food.
b. Measuring spoon - used to measure small amount of dry or liquid ingredients.
c. Measuring cup - used to measure big amount of dry ingredients.
d. Beaker - a device used to measure big amount of liquid ingredients.
e. Salinometer - used to measure the salinity of brine.
f. Refractometer – used to measure the sugar concentration of sap and syrup for food.
2. Cutting Implements/Tools
a. Knives – used for cutting or slicing fish or meat; used for scaling fish.
b. Kitchen scissors – used for trimming – off fins of fish.
c. Electric fish scaler - used in removing the scales of a fish.
d. Masher – a tool for mashing food.
e. Peeler – a tool for removing the skin of fruit and vegetables.
f. Slicer – a thin-bladed knife or implement used for slicing.
3. Cooking Utensils
a. Saucepan - It is a cooking pot with handle used at the top of the stove.
b. Saucepot – It is cooking pot with two handles and a lid.
c. Steamer - It is used to steam foods/other raw materials.
d. Casseroles - It is used for cooking/ stews foods.
e. Kettle - It is used to boil water and to sterilize glass jars and other utensils
f. Double Boiler - It is used to simmer foods
4. Other Utensils
a. Tongs - is used to handle or lift foods and other materials.
b. Basin - is used for washing of raw materials.
c. Mixing bowls - is used for keeping/mixing food.
d. Basting spoon/Wooden spoon - is used for mixing and preparing food.
e. Spatula - is used for leveling off ingredients
f. Colander - is used to drain food.
g. Strainer - is used to separate liquid from solid food
h. Wire basket - is used to hold food.
i. Mortar and pestle - is used to ground food.
j. Fermentation vat – used for fermenting fruits and vegetables
k. Plastic sealer – used for sealing plastic containers
l. Chopping board – is where fish or meat is cut
5. Equipment
a. Chiller/freezer/refrigerator - necessary in maintaining the freshness of fish.
b. Gas stove/range/oven - source of heat.
c. Smokehouse - used in treating the fish or meat with smoke.
d. Can sealer - used to seal tin cans.
e. Pressure cooker - used to process fish packed in a sealed container at a high temperature and pressure for a
certain period of time.
INGREDIENTS USED IN FOOD PROCESSING
SALT – primary ingredient which add color and act as preservative
SUGAR – counteracts the astringent quality of salt
ASCORBIC ACID – accelerates color fixation of the meat in the curing process
VINEGAR – adds flavor and has some antiseptic value
PHOSPHATE – increases the water holding and binding capacity of cured products
SPICES – are used to give the desired flavor and aroma in preserved food
NITRATE/NITRITE (Curing Salt) – used to impart a bright red color characteristic of high quality preserved food
CALCIUM CHLORIDE – improves the crispness of pickles
ANISADO WINE - is a wine made from the anise herb. It is drinkable, but very bitter taste.
MSG (Monosodium Glutamate) – is a flavor enhancer.
EGGS - extender and binding ingredient for meat pieces and fried sausages
TVP (Textured Vegetable Protein) - mainly soy proteins, high in protein, added in sizeable amounts that increase the bulk
of the meat products.
FRUITS AND VEGETABLES - e.g. onions, bell pepper, carrots, green vegetables, bananas