8

Technology and
Livelihood Education
Quarter 1 – Module 1:
Food Processing
(Exploratory Course)
TLE FOOD PROCESSING – Grade 7/8 (Exploratory Course)
Alternative Delivery Mode
Quarter 1 – Module 1: SelectTools, Equipment, Utensils and Instruments
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in
any work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Melanie A. Aguilar
Editors: Mary Ann D. Calaque, Lorena L. Villarin, Mercelisa O. de Gracia
Reviewers: Amalia C. Caballes
Illustrator: Jay M. Alora
Layout Artist: Wilma M. Abendan
Management Team: Allan G. Farnazo
Gilbert Barrera
Arturo B. Tingson
Peter Van C. Ang-ug
Juliet F. Lastimosa
Sally A. Palomo
Gregorio O. Ruales

Printed in the Philippines by ________________________

Department of Education – Region XII

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/(083) 2281893
E-mail Address: region12@deped.gov.ph
 8

Technology and
Livelihood
Education
Quarter 1 – Module 1:
Food Processing
(Exploratory Course)
Introductory Message
For the facilitator:

Welcome to the Food Processing for Grade 7/8 Exploratory Course!

This module was collaboratively designed, developed and reviewed by educators

both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.

ii
For the learner:

Welcome to the Food Processing for Grade 7/8 Exploratory Course!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in
your own hands!

This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be
enabled to process the contents of the learning resource while being an active
learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of

the lesson. This aims to help you discover
and understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to
process what you learned from the lesson.

iii
 What I Can Do This section provides an activity which will
help you transfer your new knowledge or
skill into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

iv
Lesson
Select Tools, Equipment,
1 Utensils, and Instruments

What I Need to Know

What a wonderful day! Do you want to have more learning? In this module,
you will be equipped with knowledge and skills in identifying and reporting
defective tools, equipment, and utensils by following the standard procedures.
After reading or going through this module, you are expected to:
 Select tools, equipment, utensils and instrument.
TLE_AFFP9- 12 UT-0a-1
 Select tools, equipment, utensils and instruments according to
food (fish) processing method
 Explain the defects in tools, equipment, utensils, and instrument
 Follow procedures in reporting defective tools, equipment, utensils,
utensils and instruments.

1
 What I Know

Before you proceed, let us check your previous knowledge on the different
tools, equipment, and utensils in food processing.

Directions: Read each question carefully and encircle the letter of the
correct answer.

1. In what particular part of the fish to which scissors is applicable?

a. fins of fish
b. scales of fish
c. head of the fish
d. any part of the fish

2. Which among the following weighing devices is used to weigh food like meat,
fish and vegetables?
a. weigher
b. checkweigher
c. triple beam balance
d. clock type weighing scale

3. In mixing or stirring mixture of salt and small fish for salting, what device is
being used?
a. wooden vat
b. earthen pots
c. wooden shovel
d. plastic container

4. What is the used of panakip in salting fish in brine?

a. to keep fish submerged
b. to keep salted products
c. to store the salted products
d. to cover the fish submerged in a brine

5. In measuring salinity of a brine , which among the following given device is

used?
a. beaker
b. salinometer
c. thermometer
d. refractometer

6. Which among the following given is an equipment used to retain the freshness of
the raw foods?
a. oil Drum
b. wooden Vat
c. refrigerator
d. plastic Container

2
7. Among the following given choices below, what particular tools is designed to
remove scales of fish?
a. scissors
b. filleting knife
c. descaler or scaler
d. knife and chopping board

8. In measuring solid or dry ingredients, which of the following is used?

a. beaker
b. panandok
c. measuring cup
d. measuring spoon

9. In scooping cooked fish from a boiling brine, which among the choices is used?
a. tong
b. panandok
c. measuring cup
d. wooden shovel or spade

10. Which among the choices below is used in collecting sun dried fish?
a. bakol
b. bistay
c. baklad
d. dinarayan

11. If bamboo poles are used to hold baklad, what is the use of the baklad?
a. drying
b. smoking
c. collecting
d. transporting

12. In cleaning and sanitizing food equipment and instrument, which is considered
as the cheapest and most easily available in the market?
a. vinegar
b. chlorine
c. detergent
d. baking soda

13. How do you check the accuracy of the weighing scale before weighing the food
items?
a. see to it that the hand is moving around.
b. see to it that the hand points at any number.
c. checking is not necessary as long as the hand is moving.
d. see to it that the hand is pointed at zero in an empty weighing food
item.

3
14. It necessary to interpret manufacturers specification before using any food
processing equipment in order to ;
a. have an accurate and safe operation of the equipment.
b. needs somebody to guide on how to operate the machine.
c. ask friend suggestions on how to operate the machine.
d. there is no need to interpret because there has an enough experience
in using the machine.

15. What tool is used for picking or handling food?

a. tong
b. panandok
c. measuring cup
d. wooden shovel or spade

4
 What’s In

Let us now proceed with the other parts of this module.

Do you know how to prepare and cook food? Do you know the tools,
equipment and utensils used in food processing? Do you know if they are in good
condition or defective? Do you know the procedures in giving reports on defective
tools, equipment and utensils? There are many ways to prepare and cook food. In
food processing identifying of tools, equipment and utensils are carefully
considered.

Once these food processing tools, equipment and utensils and their usage
are skillfully learned, it would be an advantage to explain, as well as to report the
defects if they found defective or would malfunction during and after usage.

5
 What’s New

Below are the different common tools, equipment and utensils used in
preparing and cooking food at home.

Activity 1: NAME WHAT, FOR WHAT?

Direction: Identify the different pictures as shown on the first column and
write their names on the second column. Then, give the use of these tools,
equipment, and utensils on the third column.

Tools, Equipment and

Name Use
Utensils

1.

2.

3.

4.

5.

6
6.

7.

8.

9.

10.

7
 What Is It

A homemaker must know the proper selection and uses of the tools,
equipment and utensils used in processing food to ensure the accurate operation
and care.

Food Processing – is a method that involves the process of treating and

handling food to stop or slow down the spoilage and to allow for longer storage.

Example: Fish preservation : Drying , Salting , Smoking , Canning , Freezing

etc.

Tools, Equipment and Utensils in Food (fish) Production

It is used to slow down the

spoilage of food, keeping the raw
materials fresh for a certain period
of time.

Freezer and Refrigerator

The common problems in using a freezer and refrigerator:

 Freezer isn’t cold enough –the temperature is not set well suited to the
food placed inside. Temperature should depend on the type of food being
stored, semi perishable foods require normal temperature or low, while
perishable food like fish and meat requires a higher temperature to avoid
spoilage and maintain its freshness.
 Build up of ice in the freezer- Ice can rapidly build up if you leave the
door open for too long. The presence of air inside the freezer will result in
frost and ice build-up. To avoid this, do not open the door longer. Keep
the door close.
 Unwanted frost – Unwanted frost is due to a faulty seal. To avoid this
clean the seal around the inside of the freezer door with soap, warm
water and a wash cloth. Dry the seal and the surrounding area using a
towel and close the freezer. If this does not work, install a new gasket.

Tools and Utensils Used in Food Processing

8
MEASURING DEVICES

A.) Weighing Scales

It is used to measure small amount of

ingredients such as spices,
preservatives, etc.

Triple Beam Balance

It is used to check the weight of any

food items such as processed fish ,
meat and vegetables.

Checkweigher Scale

It is used to measure any food item.

Clock type weighing scale

9
MEASURING DEVICES

It is used to measure small amount of

ingredients such as spices and other
ingredients needed in fish product.

B.) Measuring Spoon

It is used to measure liquid and

powdered form ingredients like flour
and sugar .

C.) Measuring Cup

It is used as an indicator to show the

temperature level of heat and cold of a
certain food.

D) Thermometer

10
CUTTING IMPLEMENTS

This is used for cutting , peeling and

slicing of food.

A.) Knives

This is used for cutting fins and

backbones of fish.

C.) Scissors

DESCALER OR SCALERS

This tool is used for easy removal of

fish scales especially large sizes of fish.

Descaler or Scalers

11
SALTING EQUIPMENT

It is used as a container in storing

salted fish.

A.) Oil Drum

It is used as a storage where salted

products are kept .

B.) Earthen pots

It is a container for pickling and salting

fish in brine.

C.) Wooden Vat

It is used to thoroughly mix the salt

and fish.

D.) Wooden Shovel or spade

12
 SMOKING TOOLS AND UTENSILS

This is used for drying the fish.

A.) Baklad

A container for transporting finish

product like dried fish , smoke fish ,
etc.

B.) Bakol

This is used for collecting sun dried

fish and other preserved product .

C.) Bistay

It is used for drying fish and other

fishery product.

D.) Dinarayan

This is used to cover dried fish during

the process.

E.) Panakip
To facilitate lifting of different finished
product of salting , curing and
smoking.

13
F.) Panandok

A heat source using wood for heating

and pre-cooking of fishery product.

H.) Pugon

OTHERS:

This is used for holding and picking of

salted and dried fish.

A.) Tong

It is where the fish are cut and slice, it

protect the table while doing the
process

B.) Chopping board

The following are the simple steps in reporting defective tools and equipment.

1. Make a necessary listing of tools equipment and utensils in preparation

for checking the defect.

2. Check the condition of tools and equipment.

3. As soon as the defect found of a certain tool, equipment and utensils,

make a narrative report immediately.

4. Describe the scope of damage , make it clear and understandable.

5. File the report as soon as possible for immediate action.

14
 The following table contains pictures of defective or malfunctioned tools,
equipment, and utensils used in food processing.

ACTIVITY 2. DETECTIVE DEFECT, REPORT!

Direction: Give the defects or malfunctions detected in each picture of tools,

equipment, and utensils. Then, write the procedures for reporting the detected
defects.

Tools, Equipment, and What is the defect? How to report it?

Utensils (Explanation) (Reporting Procedure)

1.

2.

3.

4.

15
 What’s More

Activity 3. WHAT IF….I DRAW

Now that you have learned the different tools, equipment, and utensils and
their uses in food processing, imagine you are going to do the process.

Direction: Read the following given situations carefully. Write the name of
the tool, equipment and utensils that you are going to use and draw it on the space
provided.

1. If I will measure a small amount of salt and spices, I will use ______________.

2. If I will do salting large amount of fish, I will use ______________________.

3. If I will make Baklad, Bakol and Bistay, ____________________ is used.

4. In order to maintain the freshness of a raw fish, ___________________________ is

used.

5. If I will weigh the fresh fish, I will use______________________.

16
 What I Have Learned

You are now nearing the end of this module. If you are ready, write a
summary of what you have learned from the previous activities. If you need to learn
more, go back and review the activities that you have done.

Activity 4. SAY IT…

In a paragraph, why is it important that we have to learn the different tools,

equipment, and utensils and their uses in food processing?

___________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
_______________________________________________________________

17
 What I Can Do

Activty 5. A PICTURE OF PICTURES

Directions: Look at some old newspaper, magazine, and other resources
that you may find a picture of different food processing tools, equipment, and
utensils. Make a collage out of the pictures gathered. Use the space provided for
your work. You will be rated using this rubric.

18
CATEGORY 20% 15% 10% 5% TOTAL
All of the Most of the Only a few None of the
paper paper paper paper
materials materials materials materials
used in the used in the show shows
collage collage show creativity, creativity.
Creativity
show a creativity in but the
degree of their display. ideas were
creativity in typical
their rather than
display. creative.
Paper 1-2 paper 2-4 paper Paper
materials materials are materials materials are
are cut to lacking in are lacking not
an design or in design inappropriate
appropriate placement. or size and
size, shape, Enough placement. shape. Most
and are attention was Too much of the
Design arranged given to backgroun background is
neatly. Care designing the d is showing. It
has been collage showing. appears little
taken to attention was
balance the given to
pictures designing the
across the collage.
area.
Many Several Some Few original
original original ideas original ideas in
ideas in in material or ideas in material or
material display are material or display are
Originality and display evident to display are evident to
are evident activate much evident to activate
and activate interest. actiavte interest.
a great deal some
of interest interest
Manifests Manifests Manifests Manifests less
excellent high skills in good skills skills in cut
skills in cut cut and paste, in cut and and past. Glue
and paste mostly looks paste and marks are
and looks like a finished much of it evident.
like a product. looks like a
Skill finished There may be finished
product. a few product.
Items are sumdges or There are
glued neatly glue marks noticeable
and smudges or
securely. glue
marks.
Visual Overall Overall visual Overall Overall impact
Impact impact is impact is19very visual is limited.
highly effective. impact is
effective. somewhat
effective.
MY IDEA’S CUTS AND GLUES

20
 Assessment

Activity 6
Directions: Read carefully the questions below. Select and encircle the letter
of the correct answer for each item.

1. If bamboo poles are used to hold baklad, what is the use of the baklad?
a. drying
b. collecting
c. smoking
d. transporting

2. In cleaning and sanitizing food equipment and instrument, which is considered

as the cheapest and most readily available in the market?
a. vinegar
b. chlorine
c. detergent
d. baking soda

3.How do you check the accuracy of the weighing scale before weighing the food
items?
a. see to it that the hand is moving around
b. see to it that the hand points at any number
c. checking is not necessary as long as the hand is moving
d. see to it that the hand is pointed at zero empty weighing food item

4. It is necessary to interpret manufacture’s specification before using any

processing equipment in order to;
a. have an accurate and safe operation of the equipment
b. need somebody to guide on how to operate the machine
c. ask friend suggestions on how to operate the machine
d. there is no need to interpret because there has enough experience in using
the machine

5. What tool is used for picking or handling food?

a. tong
b. panandok
c. measuring cup
d. wooden shovel or spade

21
6. In what particular part of the fish to which scissors is applicable ?
a. fins of fish
b. scales of fish
c. head of the fish
d.any part of the fish

7. Which among the following given weighing devices is used to weigh food like
meat , fish and vegetables?
a. weigher
b. checkweigher
c. triple beam balance
d. clock type weighing scale

8. In mixing or stirring mixture of salt and small fish for salting , what device is
being used?
a. wooden vat
b. earthen pots
c. wooden shovel
d. plastic container
9. What is the used of panakip in salting in brine?
a. to keep fish submerge
b. to keep salted products
c. to store the salted products
d. to cover the fish submerged in a brine

10. In measuring salinity of a brine , which among the following given device is
used?
a. beaker
b. salinometer
c. thermometer
d. refractometer

11.Which among the following given is an equipment used to retain the freshness
of the raw foods?
a.oil drum
b.wooden vat
c. refrigerator
d. plastic container

12.Among the following given choices below ,what particular tool is designed to
remove scales of fish?
a.scissors
b. filleting knife
c. descaler or scaler
d. knife and chopping board

22
13.In measuring solid or dry ingredients , which of the following is used?
a. beaker
b. panandok
c. measuring cup
d. measuring spoon

14.In scooping cooked fish from a boiling brine, which among the choices is used ?
a. tong
b. panandok
c. measuring cup
d. wooden shovel or spade

15.Which among the choices belowis used in collecting sun dried fish?
a. bakol
b. bistay
c. baklad
d. dinarayan

23
 Additional Activities

Congratulations! You have come this far from our lesson. You have learned
on how important the different tools, equipment and utensils used in food
processing. You have identified tools, equipment,utensils and follow steps in
reporting defective tools

Let’s Learn and Explore More!

Fish is abundant in our city. When the prices of a fish product decreases in
the market, what processes fishermen or vendors do to regain their capital?
Identify the process and tools, equipment, and utensils they used.

PROCESS TOOLS, EQUIPMENT, and MATERIALS

24
 Answer key

What’s New
What I Know
Activity 1. Name What’s Is It
What, For What
1. A Activity 2. Detective,
1. Kettle Defect, Report
2. B
2. Knife
3. C 1. Damage
3. Scissors
4. D Scissors
4. Pan
5. B 5. Stove 2. Dull Knife
6. C 6. Tongs 3. Damage Drum
7. C 7. Laddle 4. Malfunction
8. C 8. Turner clock weight
9. B 9. Refrigerator
10.B 10. Clock type
11. A weighing Scale
12. B
13. D
14. A
15. A

Assessment
Activity 6

1. A
2. B
What’s More
3. D
Activity 3 – WHAT’ IF… I DRAW 4. A
5. A
1. Triple beam balance 6. A
2. Wood Vat
7. B
3. Bamboo
8. C
4. Refrigerator
9. D
5. Weighing Scale
10.B
11.C
12.C
13.C
14.B
References 15.B

25
REFERENCES :

Module:
Bravo, Ferdinand. Food (Fish) Processing, DepEd, 2012

Website:
Slideshare.net “Fish Processing Learning Module” Accessed June 5, 2020
https://www.slideshare.net/skyrocker0004/fish-processing-learning-module
pages 9, and 15-25.

For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph

26