SELF-LEARNING MATERIAL 5

TLE 7 – Food (Fish) Processing (Exploratory)

Name: ________________________________________ Date: ____________________

School: _______________________________________ Section: __________________

Learning Competency: Conduct pre-operation check-up in line with manufacturers specification.

Subtask: Conduct pre-operative check-up of common equipment in line with manufacturers specification
Look for sets of User Manual/Guide of tools, equipment, and utensils available in your home.
1. _____________________________________________________________________________________
2. _____________________________________________________________________________________
3. _____________________________________________________________________________________
4. _____________________________________________________________________________________
5. _____________________________________________________________________________________
6. _____________________________________________________________________________________
7. _____________________________________________________________________________________

Discussion:
Every piece of equipment, tool, and utensil purchased comes with a manual that details how it should be
used, manipulated, or operated, cared for, and stored to extend its useful life.
Specifications usually include the following:
1. Important safeguards or basic safety precautions to follow when using the device like a pressure cooker
for instance.
2. Warning labels that serve as a reminder to the user to read and follow instructions on the proper use and
operation of certain device equipment or tool.
3. Dimensions, weights, and capacities as in the case of cookers, boilers, and steamers.
4. Instructions on caring for the equipment, tool, or utensil.
5. Instructions on the correct usage of the device.

Below are some examples of the manufacturer’s specifications, which must be properly interpreted resulting
in 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 them 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
helps seal 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 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 – office; and
f. When done, turn the freezing unit on

When using any equipment, tool, or device it is important to read and understand the manufacturer’s
specifications to properly or accurately use or manipulate them and prevent any accident that may occur
due to ignorance or lack of information about their correct usage. Being familiar with all information
about food processing equipment results in the systematic, orderly, and accurate accomplishment of
tasks.
 ACTIVITY FOR SELF-LEARNING MATERIAL 5
TLE 7 – Food (Fish) Processing (Exploratory)

Name: _________________________________________ Score: _______________

Section: ________________________________________ Date: ________________

Learning Competency: Conduct pre-operation check-ups in line with manufacturers' specifications.

Subtask: Conduct pre-operative check-ups of common equipment in line with manufacturers' specifications.

Activity: Sequencing
Direction: Arrange the procedure of Defrosting the Refrigerator in chronological order.
Write the number only as your answer.

____A. Refill the ice cube pan with warm water, not hot water, and place it at the bottom of the shelves of
the freezing unit.
____B. Wash the refrigerator and the drip pan. Never try to speed up defrosting by prying – office.
____C. Keep the drip tray in place to catch the melting ice that drops off.
____D. Turn – off the freezing unit.
____E. Wash and refill the ice cube.
____F. When done, turn the freezing unit on.

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Name & Signature of Parent/Guardian