Name: ___________________________________________

Grade & Section: _____________________ Subject: Food (Fish) Processing TLE 7/8
Teacher: Vannesa C. dela Pena Score: ______

Lesson : Quarter 2 Week 1 LAS 2

Activity Title : Make a Choice
Learning Target : Differentiate tools, equipment, utensils and instruments according to food
(fish) processing method
Reference(s) : SLM 7/8, MELC
LAS Writer : Jenefer M. Villalon

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 (Pls. refer to SLM on
Equipment , Tools and Utensils p. 8-14)
Make a Choice
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 use 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?
b. oil Drum b. wooden Vat c.refrigerator d. plastic Container
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?
c. 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