5

11
TLE-AFA (FOOD PROCESSING)
Activity Sheet Quarter 0 MELC 2
Using Tools, Equipment, Utensils and
Instruments

REGION VI – WESTERN VISAYAS

TLE 11 - AFA (Food Fish Processing)
Activity Sheet No. 2
First Edition, 2020

Published in the Philippines

By the Department of Education
Region 6 – Western Visayas

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.

This Learning Activity Sheet is developed by DepEd Region 6 –

Western Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be

reproduced or transmitted in any form or by any means electronic or
mechanical without written permission from the DepEd Regional Office 6 –
Western Visayas.

Development Team of TLE 11-AFA (Food Processing) Activity Sheet

Writer: Marivic D. Dingcong

Editors: Esther M. Tanate Reynaldo P. Evangelio
Layout Artist: Jarrett Irvin C. Gayosa
Schools Division Quality Assurance Team:
Mylene D. Lopez
Reynaldo P. Evangelio
Jarrett Irvin C. Gayosa
Helen Grace S. Poderoso
Division of Himamaylan City Management Team:
Reynaldo G. Gico
Bernie L. Libo-on
Grace T. Nicavera
Reynaldo P. Evangelio
Mylene D. Lopez
Regional Management Team
Ma. Gemma M. Ledesma
Josilyn S. Solana
Elena P. Gonzaga
Donald T. Genine
April C. Velez
Roland B. Jamora
Leo C. Tomulto
Introductory Message!

Welcome toTLE - AFA (Food Fish Processing)!

The Learning Activity Sheet is a product of the collaborative efforts

of the Schools Division of Himamaylan City and DepEd Regional Office VI -
Western Visayas through the Curriculum and Learning Management
Division (CLMD). This is developed to guide the learning facilitators
(teachers, parents and responsible adults) in helping the learners meet the
standards set by the K to 12 Basic Education Curriculum.

The Learning Activity Sheet is self-directed instructional materials

aimed to guide the learners in accomplishing activities at their own pace and
time using the contextualized resources in the community. This will also
assist the learners in acquiring the lifelong learning skills, knowledge and
attitudes for productivity and employment.

For learning facilitator:

The TLE 11 - AFA (Food Fish Processing) Activity Sheet will help you
facilitate the leaching-learning activities specified in each Most Essential
Learning Competency (MELC) with minimal or no face-to-face encounter
between you and learner. This will be made available to the learners with
the references/links to ease the independent learning.

For the learner:

The TLE 11 - AFA (Food Fish Processing) Activity Sheet is developed

to help you continue learning even if you are not in school. This learning
material provides you with meaningful and engaging activities for
independent learning. Being an active learner, carefully read and
understand the instructions then perform the activities and answer the
assessments. This will be returned to your facilitator on the agreed
schedule.
 Quarter 0, Week 2

Learning Activity Sheet No. 2

Name of Learner: __________________________________________________________________

Grade and Section: ____________________________________________ Date: ______________

TLE 11 - AFA (FOOD FISH PROCESSING) ACTIVITY SHEET

Use of Tools, Equipment, Utensils and Instruments

I. Learning Competency with Code

Use tools, equipment instruments and utensils by following the
standard procedures TLE_AFFP9-12 UT-0b-2

 Interpret a food processing procedure

 Apply standard procedures in using tools, equipment, instruments, and
utensils
 Use tools, equipment, instruments, and utensils according to job
requirements and manufacture’s specification

II. Background Information for Learners

Newly-caught or harvested fish is highly perishable and starts to spoil as

soon as it was taken out of the water. If they are not going to be cooked
immediately, they must immediately be chilled to freezing temperature to
maintain its freshness. If fish are not consumed immediately, they can be
processed into other forms of fish products.

The purpose of fish processing is to convert the fish into a form that is
still acceptable to the consumers and that the shelf life of the processed fish is
extended. As a food processor, it is important to understand what processing
method is being done given processing procedure applied to the fish. Standard
procedures in using tools, equipment, utensils and instruments must also be
applied. Moreover, to ensure safety in food processing activities and to produce
safe food products, the tools, equipment, utensils and instruments must be
calibrated, and cleaned and sanitized after use.

III. Accompanying DepEd Textbook and Educational Sites

K-12 TLE AFA Food (Fish) Processing Learning Module pp 31-71.

TLE Food Processing ADM Module

IV. Activity Proper

1. Directions / Instructions:

Carefully read the information as provided about the different fish

processing methods and standard procedures to be applied in using tools,
 equipment, utensils and instruments. The questions that follow must be
answered in a separate sheet of paper.

2. Exercises / Activities

Direction: Read the information below and accomplish the activity

that follows.

DIFFERENT METHODS OR PROCEDURES IN FISH PROCESSING

There are many ways of processing fish to retain or improve its

quality. These are:
1. Salting – is a method in which salt is applied to fish or fish is
soaked in a brine solution. Salt lowers the water content
of fish and sufficient amount of salt in fish can inhibit
the growth of bacteria that can spoil the fish. Several
methods of salting include:

a. Dry Salting – granular salt is rub onto the outer and inner
surfaces of the fish.
b. Kench salting – is similar to dry salting wherein split fish is
stacked in layers of salt. The pickle or liquid formed is
allowed to drain.
c. Brine Salting – the entire or split fish is soaked in saturated
brine solution.
d. Pickle Salting – the fish is covered with salt and are packed in
watertight containers. The pickle or the liquid that formed
serves as the brine solution that covers the fish completely.

2. Drying – it is also known as natural dehydration. Like salting,

drying also lowers the moisture or water content of the fish
such that microorganisms cannot grow and multiply.

3. Smoking – this method combines with salting and drying, and the
last process is treating the fish with smoke. The heat in the
smokehouse also dries the fish. Smoking also adds a
golden-brown color and unique flavor to the fish.

4. Curing – this process involves using chemical preservatives, may

also use vinegar, salt, smoke and other physical factors to
reduce moisture or water content of the fish. Cured fish
possess flavor and texture that is completely different from
those of the fresh fish.

5. Pickling – is a food processing method that uses brine or vinegar

to preserve food. It can be done with or without the aid of
bacterial fermentation.

6. Canning – processing of fish packed in airtight containers such

as cans or jars cooked at a very high and controlled
temperature and pressure over a period of time.
 7. Fermentation – is a process wherein fish soaked in brine solution
undergo a chemical reaction. Bagoong is the best example of
fermented product in the Philippines.

Activity 1. Perfect Match!

Recall the functions of tools, equipment, utensils, and instruments that you
have learned from the previous lesson. Interpret the food processing procedure
being described in Column A, indicate the processing method applied in Column
B and write at least 3 tools, equipment, utensils, or instruments used in Column
C.

COLUMN A COLUMN B COLUMN C

Tools/Equipment/
Food Processing
Situation Utensils/Instruments
Method Applied
Used

1. Mr. Torres scooped his fish which

was pre-cooked in brine solution. He
will let it air dried and treated with
smoke later.

2. Andrea helps in their family-owned

business. Her tasks include filling the
cans or glass jars with all the
ingredients needed by her mother in
processing sardines. She also makes
sure the cans or jars are sealed
completely.

3. Jessie has already prepared salt

and fish mixture and placed them in
large jars and stored them for 60 to 90
days. The resulting product is a
savory bagoong isda or the clear
yellowish liquid fish sauce or “patis.”

4. When “tamban” or “tuloy” catch is

abundant, Joyce and her family
usually buy them in large quantities,
then soaked them in brine and dry
them under the sun.

5. Renato loves to eat fish or food

processed in vinegar or brine
solutions, with added ingredients like
bell peppers, carrots, chayote or
onions.
 Are you now familiar with the different method applied in fish processing? Good
job! Let’s hone your skills on how to use the different tools, equipment, utensils and
instruments in food processing.
Direction: Read and study the following information on the proper usage of
tools, equipment, utensils and instruments and accomplish the tasks that follow.

How to Use the Pressure Cooker

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

2. Put rack with stand in 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
tighten one wing nut or knobs at the same time evenly. Never tighten one wing
nut or knob at a time.
6. Turn on the stove. The water in the cooker begins to boil at 212 oF or 100 oC 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 212o
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
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.
14. Cool the glass jars in room temperature as well as the cooker.
 It is important to be familiar with the procedures in the use of standard
measuring devices so that their proper use is in accordance with manufacturer’s
specification and safety of everyone is also ensured. A food processor will also be able
to use the appropriate measuring device for a specific food processing activity. It will
make his/her work in a systematic and accurate way.

Procedures in Using Standard Proper Use and Care of a Refrigerator

Measuring Devices and Instruments
1. Salinometer
 Dip salinometer into the
brine solution to be measured.
 Record the reading and
clean after using.
2. Thermometer
 Dip thermometer into the hot or cold
object being measured.
 Record the reading in C or in F
O O
and clean after using.
3. Refractometer
 Place a drop of fresh sap  Defrost the refrigerator when frost has
or syrup sample on the
refractometer and close the cover.
 Quickly read the scale the Proper Use of Hand Automatic Can
line on the top of the darker area.
Readings should be taken to the
nearest 0.1 percent.
 Rinse with water after
each reading and dry with tissue
paper.
4. Glassware like cylinder, beaker,
flask
 Pour liquid ingredients
into the cylinder, beaker, or flask.
 Bring the cylinder to eye
level.
 Get the reading at the
lower meniscus.
 Record the reading.
 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 10. Turn crank clockwise (10 turns)
spatula or straight-edged knife.
7. Measuring cups for liquid
ingredients
 Put only clean food or containers in
the refrigerator.
 Keep the refrigerator door closed.
 Keep fatty substances and hands off
the rubber seal or gasket of the
refrigerator door.
 Clean the refrigerator inside once a
week with a mixture of 1 teaspoon of
baking soda in a quart of warm water.
Soap and water should be used when
cleaning the exterior of the
refrigerator.
thickened.
Sealer to Seal Tin Cans
1. Fasten sealer firmly to table or
armchair using clamp. Attach crank
to worm shaft and tighten set screw.
2. Change the chuck, height washers,
and levers to the size of can to be
sealed.
3. Lower base plate by turning can lifter
handle as far as possible to the left.
4. Place cover on can and set can on
base plate. Place the first operation
roll and rivet in the first adjusting
lever.
5. Raise can until it is clamped firmly
between base plate and chuck.
6. Turn the crank clockwise (11 turns)
until the first operation roll is through
half-sealing. After half-sealing, the
cans are placed in the pressure
cooker for 15 minutes exhausting to
form vacuum.
9. After exhausting the cans, remove
first operation roll and put the second
operation roll and rivet in the
adjusting lever.
until the second operation roll returns
to its normal position away from the
Activity 2. Answer this:

1. How many drops of fresh sap or syrup sample in order to measure its sugar
content?
2. When measuring liquid ingredients using standard measuring instruments,
the instrument is brought to the eye level. What is the reason for this?
3. In what direction will you turn the crank of the can sealer in order to half-seal
the cans?
4. What instrument will you use if you want to check if the desired processing
temperature is reached? Explain how do you properly use this instrument.
5. What is the standard procedure you must do after using any standard
equipment or measuring instrument?

Performance Task 1: Proper Use of Blender

Another equipment that is used in food processing is a food processor, a blender

or juice extractor. Perform the following the procedures at home to demonstrate proper
use of a processing equipment. If it’s your first time to use a blender, seek the
guidance of an adult family or household member.

Equipment, tools and materials needed:

blender
outlet
any fruit you want to blend (optional)

Procedures:
1. Check and inspect the blender and outlets.
2. Insert the plug of blender into the outlet.
3. Place the inside the blender.
4. Switch – on the blender.
4. Operate blender in accordance with manufacturer’s specifications.
5. Clean and sanitize in accordance with specifications.

Precautions:
1. Wear appropriate protective outfit when working.
2. Proper care in handling the equipment.
3. Check accuracy of the equipment.

Assess your performance by checking honestly your rating base on the rubrics
below:

Rating
Criteria
5 4 3 2 1
1. Accuracy in checking and inspecting the tools before use.
2. Proper demonstration of plugging of blender into the socket
before switching
3. Cleaning of equipment after use.
4. Use of appropriate Personal Protective Equipment (PPE)
V. Reflection:

Complete the sentences below. Write your answers in a separate sheet of paper.

1. There are many ways of processing fish and other fishery products.
Examples of these are ________________, ____________________,
______________________, ______________________, _____________________,
______________________, ________________________.

2. It is important to be important to be familiar with the standard

procedures on how to use standard tools, equipment, utensils and
instruments used in food processing because
__________________________________________________
__________________________________________________________________________
__________________________________________________________________________.

If you have any question regarding the Learning Activity Sheets, feel free to contact or
message me. Good luck and God bless! 😊

FB: RHEA JOY LOPEZ

Gmail: rheajoylopez653@gmail.com
#: 09105289532

ton, DC: The National Academies Press.

https://doi.org/10.17226/1024
https://www.nap.edu/download/1024 on October 24, 2020