7

FOOD (FISH)
PROCESSING
Module 2
Use Tools, Equipment, instruments, Utensils and
Perform Post – Operation Activities

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. MaribojocEdD, 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
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Department of Education – Region 10
Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper Balulang,
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Contact Number: (088) 880 7072
E-mail Address: region10@deped.gov.ph

7
Food (Fish) Processing
Module 2
Use Tools, Equipment,
instruments, Utensils and Perform
Post – Operation Activities

This instructional
Department material
ofisEducation
collaboratively
● developed
Republic and
ofreviewed by educators
the Philippines
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

What I Know ……….......................................... 2
Lesson 1: Uses and Post-Operation of Tools, Equipment and
Utensils Following Standard Procedures ............................... 5
What’s In ……….......................................... 5
What’s New ……….......................................... 5
What Is It? ……….......................................... 6
Interpreting Manufacturer’s Specifications ………..…………. 7

Cleaning and Sanitizing Equipment and Instruments ........... 17

Proper Stowing of Tools, Equipment and Utensils .............. 19

Procedures in Using Standard Measuring Devices

and Instruments ……………………………………………….. 20

What’s More? ………........................................... 23

What I have Learned …................................................. 23
What I Can Do ………........................................... 24
Assessment …................................................. 24
Additional Activities …................................................. 27
Answer Key ………........................................... 29
References ………........................................... 30
 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 guides you on how to use tools, equipment and utensils following standard
procedure

2. It helps you appreciate its value.

3. It helps 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 indispensable 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 a set of methods and techniques used to preserve raw

foods longer consumption. It includes the differents ways of processing foods such
as grinding grains to make a raw flour - for home cooking to complex industrial
methods to make convenience foods.

Why process foods? Processing foods extend the edible time frame or shelf–
life of the food also known as Food Preservation. It makes better tasting on foods. It
also produced more varieties of food and convenience.

The Principles of food processing has the following advantages:

1. It inhibit the growth and activity of microorganisms;

2. Protects the food against self decomposition;
3. Protection from invasion and spoilage by insects and rodents;
4. 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

LO 1. Select tools, equipment, utensils and instrument

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

standard procedures (TLE_AFFP9-12UT-0b-2)

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 LO 3. Perform post-operation activities (TLE_AFFP9-12UT-0c-3)

What I Know

Let us determine how much you already know about the use of fish
processing tools, equipment and utensils. Take this test.

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

1. Why is it important to review all procedures in using standard measuring devices?

A. To ensure proper use of standard measuring devices
B. To enable a food processor to work systematically and accurately
C. To enable a food processor to use the appropriate measuring device
D. All of these.
2. Your teacher instructed you to measure the salinity of brine you will use in curing
fish. Which of these will you do?
A. Review the procedure in using a psychrometer
B. Review the procedure in using a refractometer
C. Recall and master the procedure in using a salinometer
D. Review and master the procedure in using the thermometer
3. You were assigned to monitor the temperature of smoke inside the smokehouse.
What will you do to correctly perform your assigned task?
A. Master the procedure in using a salinometer
B. Review the procedure in using a refractometer
C. Review the procedure in using a thermometer
D. Recall and master the procedure in using a weighing scale
4. What would happen if you failed to follow the correct procedure in measuring
liquid?
A. The work is not properly done C. Both a and b
B. The obtained measurement is inaccurate D. None of these

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5. Which procedure will you master if you want to measure the sugar concentration
of a fresh sap or syrup?
A. How to use a thermometer C. How to use an anemometer
B. How to use a salinometer D. How to use a refractometer
6. Which of the following options are essentials machines in food processing plant
that are important in undertaking activities in line with processing food like fish,
meat, fruits and vegetables through salting, smoking and etc.?
A. Tools B. Equipment C. Utensils D. Condiments
7. What is a system of maintenance that aims to minimize breakdown in equipment
and machinery by a program of regular inspection and repairs?
A. Troubleshooting C. Preventive performance
B. Preventive maintenance D. Safety measure
8. Which of the following is checked to prevent accidental release of gas, water, oil
and etc.?
A. Corrosion C. Vibration
B. Leak detection D. Electrical Insulation
9. Why do we have to check and inspect the equipment before, during and after
using it?
A. To kill microorganisms.
B. To know when to use the tools and equipment.
C. To have an assurance that the tools and equipment are clean.
D. It helps in effectively planning and efficiently carrying out troubleshooting
and preventive maintenance.
10. Why do we have to check the switch, detective plugs and other parts of
equipment or machines that are electrically operated?
A. To lower the electric bill C. To avoid accidents like electrocution
B. To monitor the electric bill D. To know if we consume too much energy

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11. How essential is troubleshooting on equipment or machines that breakdown?
A. It ensures the usefulness of the equipment.
B. It ensures a longer capability of an equipment.
C. It ensures a shorter capability of an equipment.
D. All of the above
12. Your teacher instructed you to extract apple. What specific equipment are you
going to use?
A. Blender B. Juice extractor C. Grater D. Miller
13. What do we have to remember in using the range?
A. Use utensils that are large enough to prevent the boiling food from spilling
over.
B. Use utensils that are small enough to prevent the boiling food from spilling
over.
C. Use utensils that are medium enough to prevent the boiling food from
spilling over.
D. All of the above
14. Which of the following options does not belong to the steps in defrosting the
refrigerator?
A. Turn off the electric current.
B. Remove food from the box.
C. Remove all ice trays and frozen foods from the freezing unit.
D. Wrap frozen foods in newspaper to keep them from thawing.
15. Which of the following steps in caring cooking equipment does not belong of the
group?
A. When cool, wash top of stove.
B. Remove the food in the lower part of the utensils.
C. Scrape grease from cracks, openings and hinges.

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 D. Remove all burnt sediment and wipe grease from top of the stove.

Lesso Uses and Post-Operation of Tools,

n Equipment and Utensils Following
Standard Procedures
1

What’s In

Directions: Supply the missing letter/s to complete each word below. Write your
answer in your activity notebook.

1. S ___ ___ K E ___ O U ___ ___ 6. ___ R ___ ___ Z E R

2. ___ V ___ N 7. P ___ ___ L E R

3. B ___ S ___ N 8. ___ R ___ T ___ R

4. ___ A L I ___ ___ M E T ___ ___ 9. K ___ I F ___

5. E A ___ ___ E N ___ O T 10. ___ C I ___ ___ O R ___

What’s New

Activity 1: Know Me

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 Look for two sets of User Manual/Guide of tools, equipment and utensils
available in your home. Read and understand their instructions carefully and write
down the procedures on how it is being used. Your answers will be written in your
activity notebook.

What is it?

Before operating any equipment/machine, it must first be checked to make

sure that it is very functional, good condition and quality. Checking and inspecting
equipment and machines before using will guarantee that all parts are intact, no
missing or defective. Also, it is very important to inspect the electrical plugs and
wirings safely in order to prevent problems like short circuits, electrocution or any
forms of accident.

Religiously checking and inspecting equipment and machines will facilitate

Preventive Maintenance which include checking the following:

1. Machine temperature

2. Hydraulic fluid

3. Wear and surface condition

4. Crack

5. Leak detection

6. Vibration

7. Corrosion

8. Electric insulation

Performing pre – operation activities ensure that all the tools, equipment and
utensils assembled, checked, inspected, sanitized, readied and stowed after tested
are the proper and appropriate devices essential in processing food like salting,
curing, smoking, fermentation, pickling, canning, bottling, processing using sugar,
drying, and dehydration or artificial drying. Doing these will prevent the use of

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inappropriate devices as well as the occurrence of accidents due to faulty or
defective tools, equipment and utensils.

Interpreting Manufacturer’s Specifications

Food processing equipment when sold are provided with a User’s Guide or
Manuals containing the manufacturer’s specifications and precautions to the user in
a form of sticker or Warning Label attached to the equipment itself. This gives an
assurance that the equipment/machine or tool is in excellent condition for it has
passed quality control during manufacturing.

The specification usually gives a detailed description and instruction about the
equipment’s - dimensions, materials, and other relevant information.

The dimension gives the measurement and size of the tools or equipment in
terms of length, width or height.

The capacity specifies the measurement of the amount which a device can
hold or contain as in boilers, cooker, or steamers or a weighing scale.

A manufacturer’s specifications are embedded in the User’s Manual inside the

box or glued in the equipment. The User must thoroughly read and understand all
the information’s contained in the manual so that he will be guided on its operation
and manipulation most especially if it is an electric-operated device.

Aside from knowing the correct operations of the equipment or machine, it is

also vital to know the following cues below:

1. Basic safety precautions to follow when using the equipment;

2. Warning labels which specify how to properly operate an equipment;
3. Instructions on the proper care of the equipment/machine; and
4. Instructions on the correct operation of the equipment.

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 Below are some examples of manufacturer’s specifications, which must be
properly interpreted resulting to an accurate and safe operation/manipulation of the
equipment or machine:

Tips on the Proper Use and Care of a Refrigerator

1. Place only clean food inside the refrigerator.

2. Put only clean containers and wipe first before refrigerating them.

3. Keep the refrigerator door closed properly.

4. Keep fatty substances and hands off the rubber seal or gasket of the refrigerator

door. A rubber gasket help seals the door tightly to maintain the cold temperature

in the refrigerator.

5. Wash and clean the refrigerator once a week using warm water to which a little

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 amount of baking soda has been added. This is prepared by mixing one teaspoon

of baking soda per quart of water. The exterior should be washed with soap and

water, rinsed and dried. Avoid the use of abrasives like chlorine, scouring agents

and others.

6. Remove ice cubes by letting cold water run over them in the ice – cube pan.

Removing them with an ice pick is liable to puncture the pan.

7. Defrost the refrigerator as follows:

a. Turn – off the freezing unit;

b. Refill the ice cube pan with warm water not hot water, and place it at the

bottom of the shelves of the freezing unit;

c. Keep the drip tray in place to catch the melting ice that drops off;

d. Wash and refill the ice cube;

e. Wash the refrigerator and the drip pan. Never try to speed up defrosting by

prying – off ice; and

f. When done, turn the freezing unit on.

General Directions for Using Pressure Canners for Fruits and Vegetables

1. Assemble materials and equipment. Pressure should be thoroughly cleaned with

soap and water.

2. Check jar rings and closures. Wash and rinse thoroughly.

3. Have plenty of boiling water available.

4. Sort food for size and degree of ripeness.

5. Pour hot water into washed jars until necessary.

6. Follow specific directions for best results.

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7. Pre-heat or pre-cook food as per recipe.

8. Place 2 quarts of boiling water in cooker with basket in place. Set cooker on heat.

9. Place clean, sterile rubber rings on jar or cover as directed, when closure requires

separate rings. Return jars to hot water until ready to fill.

10. Fill hot containers promptly with hot food according to given directions.

11. Fill jar to proper level with boiling liquid as to recipe requires. Don’t fill the

container up to the top but allow space for any expansion. All equipment used

should be clean.

12. Work out bubbles with a clean knife or spatula. Wipe sealing edge with clean

wet cloth.

13. Adjust closures on jars according to directions for types of closures applied. If

bottles are used, close tightly and then turn back by ¼ inch.

14. Place each hot container inside the pressure canner. Avoid placing them in

direct contact with pressure – canner bottom or sides.

15. Put cover on cooker and lock in closed position. Use maximum heat under it.

16. Watch for steam to come from the petcock. Petcock valve should be opened

wide. Under no conditions should pressure be raised in the cooker until it is in

exact position.

17. Allow steam to come out freely for 7 – 10 minutes to eliminate all air pockets.

Close petcock.

18. Apply the maximum heat to raise the pressure - to reach the boiling point and

then lower heat to maintain the pressure desired. Start timing the

cooking/processing time the moment required pressure is reached. To

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 eliminate fluctuations in pressure, pressure cooker should be kept at required

point by raising or lowering the heat as needed.

19. Turn off heat at end of processing time or remove cooker from heat at end of

processing time when using electric stove or any other constant heat unit.

20. When canning in glass jars, allow pressure to return to zero of its own accord.

When indicator reaches zero, let cooker cool for 2 – 3 minutes.

21. Open petcock. Remove cover from the cooker. Under no circumstances should

its cover be opened until dial on the steam gauge points to zero. Lift the cooker

cover positioning the escape of the steam away from you.

22. Immediately toss dishtowel over cooker and containers. Let cooker stand for 3 –

4 minutes.

23. Remove basket of jars from cooker and place on board or towel free from draft.

Be sure to follow the directions religiously that come with pressure canner.
Bear the alterations in mind. With regard to altitude processing, increase the
pressure by 1 pound for every 508 meters or 2, 000 feet above sea level.

How to Use the Pressure Cooker

1. Place one – and – a – half (1/2) inch water in the cooker

2. Put a rack with stand at the bottom of the cooker. A rack can be old bottles or milk

cans of the same height filled with water.

3. Place the packed glass jars on the rack in the cooker.

4. Put on the cover of the cooker. Be sure the cover arrow aligns with “line mark” on

rim of the body of the cooker.

5. Tighten two opposite bakelite wing nuts or knobs at the same time evenly. Never

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 tighten one wing nut or knob at a time.

6. Turn on the stove. The water in the cooker begins to boil at 212 0 F or 1000C at

sea level forming steam. The steam drives out the air through the vent pipe and

heat begins to penetrate the glass jars.

7. Exhaust the air in the cooker for 8 to 10 minutes so that air cannot interfere with

the passage of heat.

8. Close the vent pipe by putting the pressure regulator weight. The hole of the

pressure regulator weight should correspond to the desired pressure directly over

the vent pipe. For instance, if the desired pressure is 10 pounds so the pressure

regulator weight hole of 10 be inserted over the vent pipe.

9. When vent pipe is closed, the steam can no longer escaped so the pressure rises

up to the desired pressure. The pressure regulator weight jiggles or rocks when

the pressure is reached. This is called coming up time (CUT). Water under

pressure boils at temperatures above 212°F. At 10 pounds pressure gauge

pressure, water boils at 240°F. Then regulate the fire.

10. If desired pressure is reached, start counting the processing time. If processing

time is 90 minutes, so maintain the pressure and temperature for 90 minutes. At

this stage, heat penetrates the jar by conduction or heat passes from one

vibrating molecule to another. It also penetrates by convection in which heated

fluids expand, rise and are replaced by cooker fluids. In other words, heat

penetrates the jar by both conduction and convection. Likewise, headspace of

one half (1/2) inch of the jar acts as a cushion. In jars, the pressure usually gets

so great that most of the air is driven out under the cover. The pressure and

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 temperature in the jar is finally the same with the pressure cooker.

11. At the end of the processing time, turn off the stove. Temperature and pressure

begin to fall as the cooling off period starts. Wait until the gauge registers to zero

(0) pressure and remove the pressure regulator weight.

12. Loosen two opposite Bakelite wing nuts or knobs at the same time. When all

wing nuts were loosened, open the cover of the cooker in slanting position away

from the face.

13. Get immediately the glass jars one at a time from the cooker and close. Invert

the glass jars to determine if bubbles continuous to flow as sign of good sealing.

Cool the glass jars in room temperature as well as the cooker.

How to Care for the Pressure Cooker

1. Wash the pressure cooker if it is already cooled.

2. Store the cooker in a dry place. The cover is stored separately from the
cooker body.
3. Be sure the cooker and cover are thoroughly dried to protect against pitting
and corrosion.

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4. Protect the metal – to – metal seal from being struck or dented.
5. Protect the metal - to – metal seal must be lubricated periodically with
Vaseline oil to prevent the cover from scratching and sticking to the bottom.
The metal – to – metal seal must not be permitted to become dry, as this
could result on severe damage to the metal – to – metal seal and make it very
difficult to remove the cover.
6. Wipe periodically the metal – to – metal seal with clean towel to remove any
build – up of foreign material trapped in the lubricant.
7. Avoid hard scrubbing of the metal – to – metal seal to prevent damage.
8. The steam pressure gauge should be checked most often for its accuracy.
9. To prevent from pitting the cooker, wash, rinse and dry the cooker thoroughly
every use. Do not wash the cooker while it is still hot.
10. Place lubricant on the threads of the Bakelite wing nuts or knobs to help the
knobs turn more easily and hold the cover securely to the cooker, preventing
steam leaks.
11. Before using the cooker, hold the cover and bring against the light to see if
vent pipe is clear. If you cannot see the light through the vent pipe, insert
carefully a piece of wire in the vent pipe and run it gently in and out to be sure
the tube is clear. Rinse the vent pipe with hot water.
12. Be sure there is always water in the cooker during canning. If cooker boils
dry on the process of canning, never add cold water only hot water must be
added. Do not subject cooker to sudden change of temperature, as this will
cause expansion or contraction, which can crack a cast aluminum utensil.
13. Pressure cooker should never be made more than 2/3 full when cooking
foods like arrozcaldo with milkfish bone meal FPC. When cooking foods
which expand, fill cooker one – half full.

Equipment/Machine Wear and Tear

One factor to consider in the selection/purchase of food processing equipment

is the construction materials used in manufacturing the equipment/machine, tools
or utensils. Food equipment and utensils have food contact and non – food
contact surfaces. Food contact surfaces are the parts which normally come into
contact with food or from which normally come into contact with food may drain,
drip, splash, or spill into or onto a surface that is normally in contact with the food.

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 Non – food contact surfaces are the remaining parts and the surrounding area
that should not make contact with the food during the production. The food
contact surfaces are usually the parts that undergo wear and tear due to rubbing
surfaces, which undergo

Below are the kinds of construction materials for equipment:

1. Metals Chromium over steel gives an easily cleanable, high - luster finish. It is

used in toasters, waffle irons, etc. Non-corrosive metals formed by the alloys of

iron, nickel, and chromium are also used in the construction of food service

equipment.

Lead, brass, copper, cadmium, and galvanized metal must not be used as
food – contact surfaces for equipment, utensils, and containers because they
cause chemical poisoning if they come in contact with the food.

2. Stainless steel is the most popular materials for food operations. It is

commonly used as food containers. It has a highly durable finish with a shiny
surface which is easy to clean and maintain.

3. Plastic and fiberglass are frequently used in foodservice equipment because

they are durable, inexpensive and can be molded into different combinations.

Some examples of plastics used in food establishments are:

1. Acrylics - used to make covers for food containers

2. Melamine – used for a variety of dishes and glassware

3. Fiberglass – used in boxes, bus trays, and trays

4. Nylons – used in equipment with moving parts

5. Polyethylene – used in storage containers and bowls

6. Polypropylene – used for dishwashing racks

4. Wood is light in weight and economical but it is porous to bacteria and moisture

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 and it absorbs food odors and stains. Wood also wears easily under normal use,

which requires frequent maintenance and repair. Wood is used for cutting

boards, cutting blocks, etc.

Two of the FDA and construction standards from NSF International and
Underwriters Laboratories Inc. for food processing equipment are easy to assemble
and easy to dismantle or disassemble.

To ensure that food processing equipment is properly maintained in line with

company or organization’s maintenance system, the condition of machine parts can
be easily detected as to the presence of:

a. Wear and tear

b. Cracks

c. Leaks

d. Corrosion

If the parts of equipment are easy to assemble and disassemble then the
condition of machines or equipment can be easily reported as:

a. Serviceable

b. Repairable

c. Defective

d. Replaceable

If the parts are easy to assemble and disassemble, it is easy to dismantle

machine parts that breakdown so they can be repaired or replaced right away.

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Cleaning and Sanitizing Equipment and Instruments

The use of sanitizing agents leads to effective sanitation of tools, equipment

and utensils. Sanitation with the use of physical and chemical sanitizing agents will
kill residual microorganisms that remain after cleaning. Cleaning by washing with
soap and water is very important as it ensures the removal of dirt or debris by
physical and/or mechanical means. Clean water is to be used to finally wash and
rinse all utensils, tools and equipment. Sanitizing or disinfecting, on the other hand,
rids or reduces the number of micro-organisms on surfaces where food comes in
contact with. It cannot be accomplished until surfaces where foods are processed
are clean. Moreover, it cannot be effective without a good pest control program.

Cleaning alone by washing is not capable of totally eradicating microbes,

germs and viruses, hence the need to use sanitizing agents. Some sanitizing agents
are detergent solution for scrubbing surfaces of processing tables, 150 – 200 ppm
chlorinated water for sanitizing. All tools and utensils are also cleaned and sanitized
with the use of detergent solution rinsed with tap water before sanitizing with 150 –
200 ppm chlorinated water by soaking.

Chlorine is one of the cheapest and most easily available sanitizers in the
market. It is popularly used in the treatment of water for both household and plant.
Likewise, chlorine is also used to sanitize processing equipment.

Area/ Materials to Volume of water Volume of choline Time (minutes)

be Sanitized
Hand dip 5 galloons 10.8 ml 2-5 minutes

Equipment 5 galloons 54 ml 2-5 minutes

Floor 5 galloons 125 ml 20 minutes

For food 5 galloons 27 ml 2-5 minutes
processing :
washing of
vegetables and
poultry

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1. Procedure in Cleaning Equipment and Instruments

a. Wash all the equipment / instruments with soap.

b. Rinse with clean water.

c. Sanitize by dipping into approved sanitizer solution.

d. Remove from the solution.

e. Allow to air dry.

2. Procedure in Sanitizing:

a. Prepare all the materials needed.

b. Measure a certain amount of chlorine and water.

c. Mix and dip the equipment / instruments in the mixture.

d. Remove from the sanitizing solution.

e. Dry thoroughly.

Calibrating Measuring Devices and Instruments

1. Procedure in Calibrating

a. Weighing Scale

Check the accuracy, see to it that the hand is pointed at zero in an

empty weighing scale.

b. Salinometer

Check the accuracy by measuring 20osalinometer brine solution.

Check if the salinometer records the reading correctly.

c. Refractometer

Place a drop of water (preferably distilled) in the dark circular or

rectangular area and close the cover. A shadow or dark area is visible on the
scale inside the eyepiece. Turn the calibration screw until the shadow falls on

18
 the zero mark. Open the refractometer cover and dry the cover and glass
prism using soft tissue paper or a cotton cloth.

d. Thermometer

Check the accuracy by dipping it in hot food to see if the mercury rises
to desired temperature.

Proper Stowing of Tools, Equipment and Utensils

Tools, equipment and utensils must be properly stowed in order to protect

them from rusting, contamination, etc. and thus lengthen their serviceability. They
must be kept in clean cabinets which are well – ventilated and not subjected to drafts
or rain.

Tools and utensils which were washed must be drained and wiped – dry
before keeping them. They are kept in an orderly way in order that it will be easy to
assemble or prepare them when needed. The cabinets or racks where they are kept
must be properly labeled for easier identification on the part of the user.

Procedure:

1. Wash the equipment/instruments with soap.

2. Rinse thoroughly with clean water.

3. Sanitize by dipping or soaking in a sanitizing solution.

4. Rinse with clean water.

5. Drain.

6. Dry thoroughly (Air Dry).

7. Wipe with a clean piece of cloth.

8. Check the accuracy of the equipment/instruments.

9. Pack/store/keep in a clean dry cabinet.

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Procedure in Cleaning, Sanitizing, Calibrating and Stowing Equipment and
Instruments

1. Wash the equipment / instruments with soap

2. Rinse with clean water.
3. Sanitize by dipping or soaking in sanitizing solution.
4. Remove from the sanitizer solution.
5. Rinse with clean water.
6. Dry thoroughly (air dry).
7. Check the accuracy of each equipment and instruments.
8. Pack and keep in a clean cabinet

Procedures in Using Standard Measuring Devices and Instruments

1. Salinometer

a. Prepare brine solution.

b. Pour brine solution in a cylinder.

c. Dip salinometer in brine solution.

d. Record the reading.

e. Clean instrument after using.

2. Thermometer

a. Dip thermometer in boiling liquid.

b. Record the reading by OC or OF

c. Clean after using.

3. Refractometer

a. Place a drop of fresh sap or syrup sample on the refractometer.

b. Close the cover.

c. Quickly read the scale (the line on the top of the darker area).

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4. Glassware like cylinder, beaker, flask

a. Pour liquid ingredients into the cylinder, beaker, or flask.

b. Bring the cylinder to eye level

c. Get the reading at the lower meniscus.

d. Record the reading.

e. Clean after using.

5. Weighing scales

Put the food on the weighing scale. Record the reading in grams or kilograms.

6. Measuring cups for dry ingredients

Gently spoon the ingredients into the cup, filling the cup to overflowing. Then
level off with a metal spatula or straight-edged knife.

7. Measuring cups for liquid ingredients

Pour liquid on level surface of measuring cups. Have the measuring lines at
eye level to be sure of the exact measurement.

It is important to review all procedures regarding the use of all standard

measuring devices to ensure that they will be properly used in accordance with
manufacturer’s specification.

Being familiar with the procedure in using a standard measuring device like a
salinometer, thermometer, weighing scale or a measuring cup or spoon will enable a
food processor to.

Equipment are the tools, supplies and other items needed for a particular
task. When processing food, there are several equipment that are to be used.
These include the following:

1. Cooking equipment like ovens and steam – jacketed kettles

2. Refrigeration and low temperature – storage equipment like refrigerators and

21
 freezers

3. Cutting implements like slicers, mixers, grinders and choppers, etc.

A food processor, however, must know the essential information regarding the
equipment in terms of how they must be operated or used in accordance with the
manufacturer’s specifications.

Before operating any equipment, it is important to be familiar with the

manufacturer’s specifications, which include:

1. Handling requirements

2. Operating requirements

3. Discharge label

4. Reporting

5. Testing

6. Positioning

7. Refilling

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 What’s More

Activity 2: Sequencing

Direction: Arrange the procedure on proper stowing of tools, equipment and utensils
in chronological order. Write the number only as your answers in your activity
notebook.

_______ 1. Drain.

_______ 2. Wipe with a clean piece of cloth.

_______ 3. Rinse with clean water.

_______ 4. Wash the equipment/instruments with soap.

_______ 5. Dry thoroughly (Air Dry).

_______ 6. Sanitize by dipping or soaking in a sanitizing solution.

_______ 7. Pack/store/keep in a clean dry cabinet.

_______ 8. Rinse thoroughly with clean water.

_______ 9. Check the accuracy of the equipment/instruments.

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 following the standard procedures in found in the
_________________________________.

23
 What I Can Do

Activity 3: Mind Tickling

Directions: Copy and answer the word puzzle below in your activity notebook. Make
sure to discover 15 terms used in this module. Write your answer in your activity
notebook.

s p m t u w n r m h p t i p w b p k e e r w i a y t
a r a f d a e u e u o i t r e g e r m s a a l l h a
n o t k s t a n d a r d l o t i m i c b t h q d i m
i c e i t e p d a s r a p c q h b g l i i g r e o n
t e r p e r a t u r e o a e v j o j e t k o t t t o
a d i n l t t i s y t g s s i d n b a c t e r i a r
t u a v o l u m e k m k y s r o t m n u o l n r p y
i r l t u o r p t o e p k i u z u o i l o e o p u p
o e s a l i n o m e t e r n s c q r n p l r b o s i
n d i s i n f e c t a n t g t u y t g q s j a m o s
e q u i p m e n t u r m e u i w v y e r u l c w r n

Assessment

Directions: Read and analyze the statements and questions carefully. Choose the
letter that corresponds to the correct answer. Write it in your activity notebook.

1. What are some of the specifications included by the manufacturer of a certain tool,

equipment or utensil?

24
 A. Proper care and maintenance

B. Handling and operating requirements

C. Dimension as to size, height, capacity, etc

D. All of these

2. Why are specifications for food processing tool, equipment and utensils

necessary?

A. Because they provide information to the user as to how they must be

properly handled and operated in order to avoid accident

B. Specifications give information concerning the proper use, care and

maintenance of the tools, equipment and utensils

C. Both a and b

D. Specifications provide information about the tools, equipment and utensils

3. If you are a food processor, why do you need to know the parts of the equipment,

tool and utensil and their functions?

A. To easily determine if a part is missing

B. To be able to do some simple repairs on them

C. To appreciate the usefulness of a particular device

D. To be able to correctly operate/manipulate a tool, equipment or utensil

4. If you are going to pack processed foods in tin cans, why do you need to seal it

with a can sealer?

A. To properly seal them

B. Tin cans are difficult to seal

C. Cans cannot be sealed manually

D. A can sealer is the appropriate equipment for attaching the cover to the

body of a tin can with is first and second operation rolls

5. What will help you determine the kinds of tools, equipment and utensil you will

assemble, sanitize, inspect or check?

A. The kind of product to be produced

25
 B. The raw materials to be processed

C. The method of food processing to be done

D. The availability of tools, equipment and utensils

6. You already have removed the dirt from the tools, equipment or utensils you

used in processing the food by washing them with soap and water. Why do you

still need to sanitize or disinfect them?

A. Washing with soap and water only removes the adhering dirt

B. Washing alone cannot remove the microorganisms and germs

C. To effectively kill or destroy all the germs and microorganisms which

remained after washing

D. All of these

7. Which of these is a sanitizing agent you can use for killing the germs and

microorganisms present in tools, equipment and utensils?

A. Sodium chloride

B. Sodium hypochloride

C. Magnesium sulfate

D. Calcium chloride

8. How will you properly store tools, equipment and utensils after using them?

A. Stow them in a clean dry place with a good ventilation

B. Apply lubricant to parts of equipment that undergo friction to prevent wear

and tear

C. Wipe dry all tools, equipment and utensils which were washed with water

before keeping them

D. All of these

9. Why do you need to inspect and check the condition of equipment and machines
before operating them?

A. To check if no parts are defective or missing

26
 B. To check if electrical plugs are in good condition

C. Both and b

D. To see if they are old or new ones

10. Which of this preventive machine maintenance will you check before using

equipment or a machine?

A. Wear and surface condition

B. Machine temperature and hydraulic fluid

C. Crack and leak detection and electric insulation

D. All of these

11. Which construction material for equipment porous to bacteria and absorbs

moisture as well as impart odor and color to the food?

A. Plastic B. Metal C. Stainless steel D. Wood

12. Why should you check equipment that are electrically operated before using

them?

A. To prevent accident

B. To practice using the equipment

C. To avoid errors and accidents in their operation

D. To make sure plugs, outlets and electrical insulation are not defective

13. Your teacher instructed you to use a blender in your activity of preparing mango

jam. It is your first time to use such equipment. Which of these will you do?

A. I will not do anything

B. Practice using the blender

C. Ask your classmate to demonstrate it to you

D. Read the manual containing the manufacturer’s specification

14. Your teacher instructed you to check and inspect all the food processing

equipment in your laboratory room. Which of these will you do later?

A. Make an oral report

27
 B. Prepare a written report following the standard format

C. Make a checklist of the tools and equipment inspected

D. None of these

15. Why should you operate or use equipment in accordance with manufacturers’

specifications?

A. To correctly operate them

B. To determine cost of equipment

C. To be familiar with the necessary safety precautions to observe

D. To be familiar with their parts and functions and to correctly operate, care

and troubleshoot them

Additional Activities

Activity 4: Clean Me Up!

Instructions: Give at least five (5) steps in cleaning and sanitizing

smokehouse. Write your answer in your activity notebook.

28
 Congratulations! You have successfully completed answering the
Module 2.

Answer Key

What I know? What’s In What I Can Do

1. D 11. B 1. Smokehouse
1. Equipment
2. A 12. B 2. Oven
2. Sanitation
3. C 13. A 3. Basin
3. Petcock
4. C 14. D 4. Salinometer
4. Disinfectant
5. D 15. A 5. Earthen pots
5. Procedure
6. B 6. Freezer
6. Germs
7. B 7. Peeler
7. Salinometer
8. B 8. Grater
8. Bacteria
9. A 9. Knife
9. Materials
10. C 10. Scissors
10. Standard

Assessment
What’s More 1. D 11. D
5 1. 2. D 12. B
7 2. 3. B 13. A
4 3. 4. D 14. A
1 4. 29 5. A 15. B
6 5. 6. C
3 6.
 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

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For inquiries or feedback, please write or call:

Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang

Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.govph

31