SPTVE – Food Processing 8

Name: ______________________________________ Date: ____________________

Grade: ______________________________________ Section: ___________________

Quarter: 1 Week: 3 SSLM No. 01 MELC(s): Prepare equipment, tools and utensils
for salting, curing and smoking
MELC Code: TLE_AFFP8SL-Ia-g-1
Objectives:
1. Identify the different equipment, tools and utensils for salting, curing, and smoking.
2. State the proper use and care of equipment, tools and utensils in accordance with
the manufacturer’s specifications.
 Title of Textbook/LM to Study: Competency-Based Learning Material-Food Processing
NC II (Grade 8)
 Chapter: ___ Pages: ___ Topic: ___________________________________

Let Us Discover

PREPARATION OF EQUIPMENT, TOOLS, AND UTENSILS FOR SALTING AND CURING

The use of proper equipment in top condition is the primary importance in the
production of good food. Standardized equipment, various knives, the right kitchen tools,
utensils, and appliances all contribute to good quality food. These must be handled
appropriately and cared for because proper use makes the work easy, saving more time and
effort.
TOOLS/UTENSIL
DESCRIPTION PROPER USE & CARE
S/EQUIPMENT
EQUIPMENTS
Range This is used to provide heat in Using the range:
cooking food. 1. Use utensils that are
The fuel may be electricity, gas, enough to the top to prevent
kerosene, coal, or wood. spilling when boiling.
It differs in size, shape, and features. 2. Keep a dish on the range
top for the spoon that you use
It has the following: in stirring food.
1. top of the range for cooking 3. Pans must be arranged that
2. an oven for baking and roasting they can still circulate.
3. broiler 4. Use chromium trimming with
a damp cloth to wipe and
polish it with a dry cloth.

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 It is a compartment used to store
food and drinks to extend its shelf life
by keeping it cool.
Refrigerator
KITCHEN TOOLS
Knives These are the most important
items in the kitchen.
Sharp knives can do several tasks
more quickly and efficiently.
When using the refrigerator:
1. Perishable foods should be
placed in the coldest part of it.
2. Keep the door closed.
3. Keep it dry and clean.
4. Defrost it regularly,
especially when half an inch of
ice is accumulated in the
freezer.
5. Avoid using a sharp object
in chipping the ice.
6. Avoid putting in hot food.
7. Use mild soap and water in
washing and drying.

Types of Knives and Sharpening:

1. Paring knife - a 2-4 inches long
knife used to cut fruits and
vegetables
2. Boning knife- a smaller knife with
a 5-7 inches blade used to separate
meat from the bone
3. Utility knife - an all-purpose knife
with a 6-8 inches long blade used for
cutting and carving fruits,
vegetables, and poultry
4. Cleaver - a heavy and large
rectangular knife used for cutting
bones
5. Slicer - a round or pointed tip
knife with a long and thin blade used
primarily for slicing cooked meat; its
blade maybe flexible or stiff
6. Butcher's knife - a knife with rigid
blade curves is 25 degrees at the tip
used for fabricating meat
7. Sharpening steel - it is a long
slender, round or flat made of steel
used to sharpen knives
KITCHEN UTENSILS
Casserole A deep round dish with a handle for Handling and Care
heating or cooking food It must be cleaned out
regularly, preferably before and
Types of Casserole after use.
1. Stockpot - a large, round and
deep pot used for preparing stocks

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 and liquids
2. Brazier - a round, deep, heavy-
duty pot used for browning, braising,
and stewing meats
Colander A bowl with tiny holes in various Handling and Care
sizes that is made of stainless, It must be cleaned out
aluminum, or plastic used to drain regularly, preferably before and
washed or cooked ingredients from after use.
the liquid

Dry Measuring Cups of different sizes made of Handling and Care

Cups stainless aluminum or plastic are
used to measure dry ingredients like
flour, sugar, etc.
It comes in 1, ½, 1/3, and ¼ cup
sizes.
Ladle A deep-bowled long-handled spoon
used for dipping liquids such as
sauce, stocks, and soups
It must be cleaned out
regularly, preferably before and
after use.
Handling and Care
It must be cleaned out
regularly, preferably before and
after use.

Thermometer A kitchen instrument used to

determine the temperature that can
be carried in the pocket for quick
temperature readings
It is inserted into food to obtain the
temperature of the food between 0 F
and 220 F.
Cheese Cloth How to use/clean:
A gauze-like, woven cotton cloth 1. Always rinse this cloth
used for making and wrapping thoroughly before use.
homemade cheese, poultry, or fish 2. Remove lint and prevent the
and straining stocks and sauces cheesecloth from absorbing
others.
Food Mill How to clean:
A food mill is a food preparation 1. Pull the holding pinout.
utensil used for mashing and sieving 2. Clean the disc and blade
soft foods. separately by hand.
Make sure to clean the rest of
the bowl too.
3. Clean it after every time you
use to get off food bits stuck in
the mill.
Flour Sifter A kitchen utensil used for mixing dry How to use/clean:
ingredients, especially for baking 1. Use a toothpick or
It helps to combine dry ingredients toothbrush to remove stuck
evenly before they are mixed with leftover flour on its hard-to-
other ingredients. reach spots.
2. Wash it with soap and water
and dry.
Deep Fat Fryer An appliance that heats fat or oil by How to clean:

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 immerging food for frying 1. Use vinegar and baking
They may be either gas or electric. Itsoda to clean grease.
should have thermostatic control for 2. For stubborn oil stains, use
its temperature. vinegar and a warm water
solution.
3. Soak the fryer or basket,
then scrub or sponge with
rubber or sponge.
Mixing Bowls A deep bowl used for mixing How to clean:
ingredients together which either be 1. Wash it with hot, soapy
made of stainless steel, ceramic, water.
glass or plastic 2. For mixer with permanent
This comes in different sizes. home, apply steel cleaner to
the bowl to remove the water
spots.
Weighing Scale A kitchen device used to measure How to use/clean:
the weight of ingredients and other 1. Use soft brush to remove
foods residue from the balance.
2. Clean the pan and around
the scale with damp cloth.
4. Check the levelling bubble if
it is centered.
Cutting Tools Consist of durable board and knife How to clean:
used to cut fruits, vegetable, meat 1. Clean dirt with warm soapy
and other ingredients water.
2. Rinse thoroughly and wipe
dry.
3. For deep cleaning, rub with
salt to scour them before
washing and drying.

Let Us Try

Directions: Identify the equipment/tool described in each item and circle the letter of the
correct answer from the given options.

1. Which of the following tools is the most important item found in your tool kit in food
processing?
a. peeler c. knife
b. scissors d. skewer
2. Which of the following kitchen utensils used to drain or wash ingredients from the
liquid?
a. colander c. stock pot
b. casserole d. saucepan
3. Which of the following steps in cleaning the refrigerator comes first and very
important to remember?
a. remove all ice trays c. wrap frozen food

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 b. unplug the refrigerator d. allow the ice to melt
4. What kind of ladle is useful for portioning liquids like stocks, sauces, and soups?
a. slotted ladle c. flat frying ladle
b. flat bottom ladle d. long handled sauce ladle
5. Which of the following kitchen knife has all-purpose uses like cutting vegetables and
carving poultry?
a. boning knife c. utility knife
b. paring knife d. bread knife

Let Us Do

Directions: PICTURE ANALYSIS. Study the pictures below. Name each picture and state
its function. Write your answer on the space provided. (Use separate sheet if needed)

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Let Us Apply

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Directions: LOGICAL SEQUENCE. Arrange the steps for cleaning the refrigerator in proper
order using the letters A-G. Write only the letter on the blank.

_________1. Remove the food in the lower part of the refrigerator.

_________2. Turn on the current and return food to the refrigerator.
_________3. Remove all ice trays and frozen foods from the freezing point.
_________4. Place pans of hot water in the lower part of the freezing unit.
_________5. Unplug the electric current of the refrigerator.
_________6. Put the dip tray in proper place to catch the melted ice.
_________7. Wrap frozen foods in newspaper to keep them from thawing.

References

 Technology and Livelihood Education Food Processing 9. Self-Learning Module 1

Preparation of Equipment, Tools and Utensils for Salting and Curing pp.1-35. Helen
W. Baluso
 Competency-Based Learning Material. Food Processing NC II (Grade 8)
 MELC Code: TLE_AFFP9-125L-1a-c-1

SSLM Development Team

Writer: Helen W. Baluso
Content Editor: Lorena L. Villarin and Vanessa M. Malabat
LR Evaluator:
Illustrator:
Creative Arts Designer: Reggie D. Galindez
Education Program Supervisor: TLE/TVE/TVL: Amalia C. Caballes
Education Program Supervisor – Learning Resources: Sally A. Palomo
Curriculum Implementation Division Chief: Juliet F. Lastimosa
Asst. Schools Division Superintendent: Carlos G. Susarno, Ph. D.
Schools Division Superintendent: Romelito G. Flores, CESO V

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