7

FOOD (FISH)
PROCESSING
Module 1

Select Tools, Equipment,

Utensils and Instruments

Department of Education ● Republic of the Philippines

Food (Fish) Processing – Grade 7
Alternative Delivery Mode
Module
First Edition, 2020
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Published by the Department of Education – Region 10

Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V

Development Team of the Module

Writer/s: Jocelyn F. Ozarraga

Evaluators: Esterlita J. Sanchez

Josie O. Mejos
Evelyn A. Taruc
Niel John M. Roxas
Illustrator and Layout Artist: Jocelyn F. Ozaraga

Management Team:
Chairperson: Dr. Arturo B. Bayucot, CESO III
Regional Director

Co-Chairpersons: Dr. Victor G. De Gracia Jr., CESO V

Asst. Regional Director
Edwin R. Maribojoc EdD, CESO VI
Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD

Members: Neil A. Improgo, EPS-LRMS

Bienvenido U. Tagolimot, Jr.,EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS-EPP/TLE
Rone Ray M. Portacion, EdD EPS-LRMS
Edwin V. Palma, PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II
Printed in the Philippines by
Department of Education – Region 10
Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper Balulang,
Cagayan de Oro City
Contact Number: (088) 880 7072
E-mail Address: region10@deped.gov.ph
 7

Food (Fish) Processing

Module 1
Select Tools, Equipment,
Utensils and Instruments

This instructional material is collaboratively developed and reviewed

by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education – Region 10 at
region10@deped.gov.ph

Your feedback and recommendations are highly valued.

Department of Education ● Republic of the Philippines

 TABLE OF CONTENTS

What I Need to Know ……….......................................... 1

Technical Terms ………......................................... 2
What I Know ……….......................................... 3
Lesson 1: Different Tools, Equipment and Utensils ..…........ 5
What’s In ……….......................................... 5
What’s New ……….......................................... 5
What Is It? ………........................................... 7
What’s More? ………........................................... 13
What I have Learned …................................................. 13
What I Can Do ………........................................... 14
Assessment …................................................. 14
Additional Activities …................................................. 16
Answer Key ………........................................... 17
References ………........................................... 18
 Introductory Message

For the Learner

The basis for living in this wonderful world is the ability to start for survival.
Unless you have fully and brightly understood what awaits on you. You are generally
in the position to beat difficult situation on the quality of life, achievement and
acquisition that you’ve been dreaming about for a long period of time. Thus, one
needs help to realize it.

Lots of Philosophers really believed that the absorption of invaluable and

applicable things in the daily living has no ending. It is always infinite and it really
needs strong determination, courage and eagerness to be on the right track.

This module provides imperative information towards reaching your goals in

your life.

1. It helps you to identify specific tools, equipment, utensils and instruments.

2. It provides safety procedures in handling tools, equipment and utensils in food
(fish) processing.
3. It allows you to understand the importance of knowing the different functions
of tools, equipment and utensils.

Substantial knowledge of food (fish) processing is important as this increases

the chances of knowing important things relative to it.
 In this module, you are guided with a set of learning icons that will help you
understand the underlying principles of Food (fish) processing.

1. What I Need to Know – the icon used to introduce the learning

objectives in this module.
2. What I Know – the icon used to test what you have learned in this

module.
3. What’s In – the icon used to connect your previous learning with the

new lesson.
4. What’s New – the icon used to introduce new lesson through an
activity, situation or activity.
5. What is it – the icon that will help you discover and understand food

(fish) processing concepts.

6. What’s More – the icon that will help enrich your learnings of food
(fish) concepts.
7. What I Have Learned – the icon that will help you process what you

have learned in the lesson.

8. What I Can Do – the icon that allows you to apply what you have
learned into real-life situations.
9. Assessment – the icon that evaluates your level of mastery in
achieving the learning objectives.
10. Additional Activities – the icon that enhance your learning and
improves your mastery of the lesson.
 This module will help give you all the essentials needed in your food (fish)
processing journey.

What I Need to know

Food processing is the set of methods and techniques used to transform raw
ingredients into food for consumption. Food processing includes many forms of
processing foods, from grinding grain to make raw flour to home cooking to complex
industrial methods used to make convenience foods.

Why process foods? It extends edible time frame – preservation. It makes

better tasting foods. It makes more varieties of food and convenience.

Principles of food processing are inhibit the growth and activity of

microorganisms, protecting against self decomposition of food, protection from
invasion and spoilage by insects and rodents and protections against losses by
mechanical causes.

After reading this module, the learners should be able to:

Lesson 1 – Use and Maintain Food Processing Tools, Equipment and Utensils
(TLE_AFFP9-12UT-0b-2)

LO 1. Select tools, equipment, utensils and instrument

LO 2. Use tools, equipment, instruments and utensils by following the

standard procedures

LO 3. Perform post-operation activities

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 TECHNICAL TERMS

Equipment – tools or any supplies needed for a certain purpose

Tools – devices or implements used for certain functions in salting,

curing, and smoking

Utensils – tools used in the kitchen particularly in salting, curing and

smoking

Salinity – pertains to the degree of saltiness of the water

Salting – application of salt to the fish

Smoking – application of smoke to the fish using hot or cold types of

smoking

Curing – application of salt, spices and other preservatives to fish

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 What I Know

Before starting with this module, let us see what you already know about Food
(Fish) Processing.

Directions: Read and understand the questions below. Choose the letter only that
corresponds to the correct answer. Write your answers in your activity notebook.

1. Which of the following devices used to measure the strength of brine solution?
A. Salinometer
B. Thermometer
C. Refractometer
D. Both A and B
2. What is the function of the refractometer?
A. Wraps the food/fish for processing
B. Measures the temperature of the food/fish
C. Measures the sugar content of sap and syrup
D. All of the above
3. What is used in measuring the volume of liquid?
A. Salinometer C. Refractometer
B. Cylinder D. Thermometer
4. Which of the following standard measuring instruments used in fish
processing?
A. Salinometer C. Thermometer
B. Refractometer D. All of the above
5. What type of water is used in calibrating the refractometer?
A. Distilled water C. Brackish water
B. Sea water D. Water from the faucet
6. What device is used to measure the temperature of food/fish?
A. Thermometer C. Refractometer
B. Salinometer D. Beaker

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7. Which of the following devices used to measure the weight of food/fish?
A. Thermometer C. Measuring cup
B. Weighing scale D. Measuring spoon
8. How many drops of sap or syrup sample are needed in testing the
refractometer?
A. One B. Two C. Three D. Four
9. What measuring device will you use to measure the amount of liquid of large
capacity?
A. Measuring spoons C. Weighing scale
B. Measuring cups D. Beaker or graduated cylinder
10. Which of the following is used to measure large amount of dry ingredients?
A. Liquid measuring cup C. Measuring spoon
B. Dry measuring cup D. Weighing scale
11. Which of the following is used to remove the skin of the fruits and vegetables?
A. Knife B. Peeler C. Cutter D. Scissors
12. Which of the following tools is used to measure small amount of dry
ingredients?
A. Measuring spoon C. Dry measuring cup
B. Weighing scale D. Liquid measuring cup
13. Which of the following tools is used to measure liquid ingredients?
A. Liquid measuring cup C. Measuring spoon
B. Dry measuring cup D. Weighing scale
14. Which of the following options is used to lift hot objects?
A. Food tong B. Scraper C. Ladle D. Knife
15. Which of the following is used to grate cheese?
A. Knife B. Scissors C. Grater D. Scraper

4
Lesson
Different Tools, Equipment and Utensils
1

What’s In

Before we proceed to our lesson, can you give me three things that
comes into your mind when you hear the word Food/Fish Processing or what comes
in your mind about food processing? Write it in your activity notebook. (All answers
will be accepted)

What’s New

Activity 1: Let Me Know

Directions: Can you identify the pictures found at the table on the next page? Pick
your answers from the box below. Write your answers in your activity notebook.

Earthen pots Salinometer Basin Measuring spoons

Liquid measuring cup Weighing scale Oven Pressure cooker
Freezer Scissors Grater Wooden ladle

5
1. _____________________
2. _____________________

3. _____________________ 4. _____________________

5. _____________________ 6. ____________________

7. _____________________ 8. _____________________

9. _____________________ 10. _____________________

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 What is it?

Food/Fish Processing Tools

Let us now have our lesson proper. These are the food/fish processing tools,
equipment, utensils and instruments.

Measuring Tools

1. Salinometer – is used for measuring

the salinity of the brine.

2. Refractometer – is used for

measuring sugar concentration of
sap and syrup for food.

3. Weighing scale - is used for

measuring the weight of raw
materials and ingredients.

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4. Liquid measuring cup – is used for
measuring liquid ingredients.

5. Measuring cups – is used for

measuring dry ingredients of large
quantity/capacity.

6. Measuring spoons – is used for

measuring small amount of solid and
liquid ingredients.

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 Cutting Tools

7. Cutting implements – is used for

cutting fish and other ingredients.

8. Scissors/shears – is used for cutting

purposes like fins of fish.

Other tools

9. Cutting board – serve as guide for

cutting fish, meat and other
ingredients.

10. Basin – is used in preparing brine

and other curing mixtures.

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11. Food tong – is used for lifting hot
objects/food.

12. Wooden ladle – used in mixing

ingredients.

13. Peeler – used in removing the skin

of fruits and vegetables.

14. Grater – used for grating cheese.

15. Earthen pots – are used for storing

the salted products.

16. Wooden salting vat or barrel – is a

container where the salted fish are
placed or fermented.

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 Equipment

17. Smokehouse – is a device used for

smoking fish or meat with the
application of smoke.

18. Impulse sealer – is used for sealing

purposes.

19. Gas Range/Oven – is the source of

heat.

Gas stove

Oven range

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20. Chiller/Refrigerator – is necessary in
maintaining fish freshness.

Up-Right
Refrigerator Chest-type Freezer

21. Pressure cooker – is an airtight

cooking device that cooks food
quickly, thanks to the steam
pressure that builds up inside. The
steam also makes the food moist,
which is why this device is perfect
for meat stews, cheesecakes and
much more.

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 What’s More

Activity 2: What Utensils am I?

Directions: Fill in the blanks. Below is a Word Pool which contains the name of tools,
equipment and utensils. Pick the correct answer or word from the WP and write it in
your activity notebook.
Food tong Chiller Smokehouse Earthen pots
Scissors Oven/gas range Refractometer Impulse sealer
Salinometer Dry measuring cups Basin Measuring spoons

________________ 1. It is used for salinity reading.

________________ 2. It is necessary in maintaining fish freshness.
________________ 3. It is used for cutting fish and other ingredients.
________________ 4. It is a device used for smoking fish or meat with the
application of smoke.
________________ 5. It is used for storing the salted products.
________________ 6. It is an equipment which is the source of heat.
________________ 7. It used for measuring sap and syrup for food.
________________ 8. It is used for sealing purposes.
________________ 9. It is used for measuring dry ingredients of large
quantity/capacity.
________________ 10. It used in preparing brine and other curing mixtures.

What I Have Learned

Directions: Share your learnings from the lesson above by completing the sentence
below. Write your answer in your activity notebook.

I have learned how to _______________ the different tools, equipment and

utensils _________________________________.

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 What I Can Do

Activity 3: Explore and Name it

Look and Name five tools, equipment or utensils used in food/fish processing
that can be found in your kitchen and give its uses.

Assessment

Now, that you are finished accomplishing the module, we will check what you
have learned.

Directions: Read each question below. Choose the letter only that corresponds to the
correct answer. Write the answers in your activity notebook.

1. Your teacher asked you to measure large amount of dry ingredients. Which
specific measuring tool will you use?
A. Measuring spoon C. Dry measuring cup
B. Beaker D. Liquid measuring cup
2. What device is used to measure the sugar concentration of sap and syrup for
food?
A. Refractometer C. Thermometer
B. Salinometer D. Both A and B
3. Which of the following is used in preparing brine and other curing mixtures?
A. Basin C. Pail
B. Beaker D. Mixing bowl
4. Which of the following is define as tools needed for a certain purpose?
A. Tools C. Utensils
B. Equipment D. Materials

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5. What is the transformation of agricultural products into food, or into other forms is
called?
A. Food processor
B. Food processing
C. Food keeper
D. Processed food
6. Which of the following options is not part of the group?
A. Knife C. Chopping board
B. Scissors D. Filleting knife

7. Which of the following measuring devices does not belong to the group?
A. Food tong C. Weighing scale
B. Beaker D. Measuring spoons
8. Which of the following options is used for trimming off fins of fish?
A. Filleting knife C. Scissors
B. Chopping board D. Knife
9. What specific equipment is used for smoking fish or meat?
A. Wooden salting vat/barrel
B. Earthen pots
C. Smokehouse
D. Freezer
10. You are asked to measure milk by your teacher for your performance. What
specific tool will you used?
A. Weighing scale C. Liquid measuring cup
B. Measuring spoon D. Dry measuring cup
11. Which of the following options does not belong to the group?
A. Earthen pots
B. Gas range
C. Chiller
D. Smokehouse
12. What do you call an equipment that is used in maintaining fish freshness?
A. Earthen pots C. Chiller
B. Gas range D. Smokehouse

15
13. Which of the following define as the devices or implements used for certain
functions in salting, curing, and smoking?
A. Tools C. Utensils
B. Equipment D. Materials
14. Which of the following is define as tools used in the kitchen particularly in
salting, curing, and smoking?
A. Tools C. Utensils
B. Equipment D. Materials
15. You are asked to prepare a brine solution. What measuring tool will you use to
measure the amount of liquid of large capacity?
A. Measuring spoon
B. Beaker or graduated cylinder
C. Measuring cup
D. Weighing scale

Additional Activities

Activity 4: Bring Me Home

Draw five (5) tools, utensils & equipment that can be found in your kitchen.

Congratulations! You have successfully completed answering the Module 1.

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 Answer Key

What I Know What’s New

1.A 11. B 1.Salinometer

2. A 12. A 2. Basin

3. B 13. A 3. Liquid measuring cup

4. D 14. A 4. Measuring spoon

5. A 15. C 5. Weighing scale

6. A 6. Oven

7. B 7. Scissors
8. A 8. Pressure cooker

9. C 9. Freezer

10. B 10. Earthen pots

What’s More
Assessment
1.Salinometer
1.C 11. A
2. Chiller
2. A 12. C
3. Scissors
3. A 13. A
4. Smokehouse
4. B 14. C
5. Earthen pots
5. B 15. B
6. Oven/ gas range
6. C
7. Refractometer
7. A
8. Impulse sealer
8. C
9. Dry measuring cups
9. C
10. Basin
10. C
.

17
 References

BOOKS

K to 12 Education Curriculum Technology and Livelihood Education

Learning Module (Food/Fish Processing) by Ferdinand S. Bravo

Food Processing by Rosalinda S. Pascua

ELECTRONIC RESOURCES

https://www.google.com/search?q=salinometer&source=lnms&tbm=isch&sa=X&ved
=2ahUKEwjwt8W_5_bpAhV3y4sBHb1XCuYQ_AUoAXoECBMQAw#imgrc=STSp-
AndNbbdpM

https://www.google.com/search?q=refractometer&tbm=isch&ved=2ahUKEwjGgq-
C6fbpAhVP0pQKHUaRCDoQ2-
cCegQIABAA&oq=refractometer&gs_lcp=CgNpbWcQARgAMgQIABBDMgIIADICCA
AyAggAMgIIADICCAAyAggAMgIIADICCAAyAggAOgUIABCxA1C9gQZYgJoGYOqq
BmgAcAB4AIABswuIAdQRkgEFNi0xLjGYAQCgAQGqAQtnd3Mtd2l6LWltZw&sclient
=img&ei=lpjgXsbfE8-k0wTGoqLQAw#imgrc=qpi7OLPB7v9NnM

https://www.google.com/search?q=earthen+pots&tbm=isch&ved=2ahUKEwii1JzU7_
bpAhVCbJQKHbrxBugQ2-
cCegQIABAA&oq=earthen+pots&gs_lcp=CgNpbWcQAzICCAAyAggAMgIIADICCAA
yAggAMgIIADICCAAyAggAMgIIADICCAA6BwgAELEDEEM6BQgAELEDOgQIABBD
ULXYDFi_7Qxg6vkMaABwAHgAgAHyC4gBjT2SAQ8yLTEuMS4wLjMuMi4yLjGYAQ
CgAQGqAQtnd3Mtd2l6LWltZw&sclient=img&ei=jJ_gXqLeJMLY0QS645vADg&bih=7
30&biw=1499&hl=en&hl=en#imgrc=8vjsAkMmtBfoyM

https://www.google.com/search?q=wooden+salting+vat&tbm=isch&ved=2ahUKEwi3
6P3b8fbpAhUOg5QKHWO4C3QQ2-cCegQIABAA#imgrc=v3NCPPGRBgcL2M

https://www.google.com/search?q=freezer&tbm=isch&ved=2ahUKEwjR3fPJ_fbpAhU
CAaYKHQMGBWAQ2-
cCegQIABAA&oq=freezer&gs_lcp=CgNpbWcQAzIFCAAQsQMyAggAMgIIADICCAA
yAggAMgIIADICCAAyAggAMgIIADICCAA6BAgAEEM6BwgAELEDEENQn7ANWLb
ADWDOxA1oAHAAeACAAZADiAG2C5IBCTAuNS4xLjAuMZgBAKABAaoBC2d3cy1
3aXotaW1n&sclient=img&ei=Ja7gXpG3A4KCmAWDjJSABg#imgrc=KHl7bGIHURdh
BM

https://www.google.com/search?sa=G&hl=en&tbs=simg:CAQSswIJ4KqHGLwI8h8ap
wILELCMpwgaYgpgCAMSKKQSoxKrBrkIuAi9CL0SohKqBrEH8jahNqA28Tb5Np82kj

18
7NIaQztT4aMBnz0WUChYFgvaeE8TGOcMb-AdsYFnxNib7nxePqb6G44ew-
9BBGf5ZP59HC4FPWgiAEDAsQjq7-
CBoKCggIARIErxLllQwLEJ3twQkanwEKGAoFd2hpc2vapYj2AwsKCS9tLzAydndjbQ
odCglzdG9jayBwb3TapYj2AwwKCi9tLzA3Y3I3ajEKJQoRa2l0Y2hlbiBhcHBsaWFuY
2XapYj2AwwKCi9tLzBoOTljd2MKIgoPc21hbGwgYXBwbGlhbmNl2qWI9gMLCgkvbS
8wMTd6MTgKGQoHcGxhc3RpY9qliPYDCgoIL20vMDV6ODcM&q=kitchen+tools&tb
m=isch&ved=2ahUKEwjbzaHTgffpAhVRa94KHRWuBskQwg4oAHoECBAQJw&biw=
1517&bih=675

https://www.google.com/imgres?imgurl=https://static.wixstatic.com/media/f4411f_0db
490df0f544888b3a6cb3537aaf41f~mv2.png/v1/fill/w_560,h_456,al_c,q_85,usm_0.66
_1.00_0.01/f4411f_0db490df0f544888b3a6cb3537aaf41f~mv2.webp&imgrefurl=http
s://www.longfellowgrows.org/cooking&h=456&w=560&tbnid=hpr4Ltuvd-
7T9M&tbnh=203&tbnw=249&usg=AI4_-
kRyXV8umWbYweobyMwYRyU5q3LZcw&vet=1&docid=NavsfktqZHP3zM&hl=en

For inquiries or feedback, please write or call:

Department of Education – Bureau of Learning Resources

Zone 1, DepEd Building Masterson Avenue, Upper Balulang
Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.govph

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