FOOD PROCESSING

SELECT TOOLS AND EQUIPMENT IN

FISH PROCESSING
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• K-12 Fish Processing Module
• file:///C:/Users/user/Downloads/
k_to_12_fish_processing_learning_module.pdf This module will help you understand the uses of food
• http://www.globalindustrial.com processing tools, equipment and utensils properly
• http://www.brainly.ph
LO 1. Select tools and equipment , utensils and instruments

1.1. Select tools and instruments according to food (fish) pro-

cessing method
Prepared by:
TLE_AFFP9-12UT-0a-1

Ofelia M. Calderon

East Central Integrated School

In doing this module, please

follow these reminders…
1. Take the pretest before
working or answering the
module.
2. Perform the activities as
suggested.
3. Answer all the exercises.
4. Check your answers
against the Key to Correc-
tion.
5. Take the Post Test.

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Let us determine how much you already know about
the lesson. Take this test
INSTRUCTIONS Read and Understand the question be-
low. Select the best answer for each item then write
your choice on the space provided.
____1. A device used to measure the strength of brine
solution?
a. salinometer
b. thermometer
c. both a and b
d. refractometer

____2. What is the function of refractometer?

a. Measures the sugar content of sap and syrup
b. Measures the temperature of the food / fish
c. Wraps the food / fish for processing
d. All of the above

____3. What is used in measuring the volume of liquid?

a. Salinometer
b. Refractometer
c. Thermometer
d. All of the above

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 ____4. A standard measuring instrument used in fish
processing
is
a. Salinometer
b. Refractometer
c. Thermometer
d. All of the above

____5. What type of water is used in calibrating the

refractometer?
a. Distilled water
b. Sea water
c. Water from the faucet
d. Brackish water

____6. A device used to measure the temperature of

fish / food is
a. Thermometer
b. Salinometer
c. Refractometer
d. Beaker

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____7. A device used to measure the weight of fish / food
is ______________ 11. It is use for cutting or slicing fish or
a. thermometer meat; for scaling fish.
______________ 12. It is use for trimming of fins of fish.
b. weighing scale ______________ 13. It is use for picking up or handling
food.
c. Measuring cup ______________ 14. It is where fish or meat are cut;
d. Measuring spoon ingredients are sliced or minced
______________ 15. It is use in storing the salted
products.
____8. How many drops of sap or syrup sample are need-
ed in testing the refractometer?

a. one

b. two

c. three

d. four

____9.It is use for measuring small quantities like spices,

preservatives, etc., while the heavy duty scale is for
measuring fish, salt, etc.
A. weighing scale
B. triple beam balance
C. measuring spoon
D. smokehouse.

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 ______10.It is used for filleting fish
a. filleting knife
b scissors
Instruction: Identify the following. Write your answer on the
space provided for. c. shears

______________ 1. It is a device used to measure the

strengthof brine solution.
PART II
______________ 2. It is a device used to measures the
sugar content of sap and syrup. Instruction : Rearrange the jumbled words to come up
with the correct tools ,equipment, utensils and devices
______________ 3. It is used to measure the relative
used in fish processing.
humidity of the air when sun drying.
_______________4. It is used as a container to keep
1.MSKOHEUOES ___________________
salted fish during the process
_______________5.It is made of bamboo used in drying
the fish prior to smoking. 2.DAKLAB ____________________

______________ 6. It is a device used to measure liquid

ingredient in small quantity. 3.STOP AEHTNE R ____________________
______________ 7. It is used in removing the scales of a
fish. 4.EROOKC SSEPREUR _____________________
______________ 8. It is a device used to measure the
temperature of fish/food.
5.ERHTOEMMERT _____________________
______________ 9. It is a device used to measure the
weight of fish / food.
______________10. It is used for mixing or stirring the
mixture of salt and small fish for salting

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 Equipment, Tools and Utensils: Uses of
Few things are
Specifications
as much important as

the final product in fish

processing. You do not

have to be a master

chef to know the good utensils and tools make a good out-

put in food processing. Remember the right tools and

equipment make a certain jobs easier and quicker. Put in

Every equipment, tool and utensil that are pur- mind the saying “use the right tool for
chased are accompanied with a manual containing speci-
the right job and you are only as good
fications as to how they are used, manipulated or operat-
ed, cared for and stored to lengthen their serviceability. as your tools. A well equipped work-
Specifications usually include the following:
ing area makes food processing easi-
1. Important safeguards or basic safety precautions to
follow when using the device like a pressure cooker for er and knowing the best way to use
instance.
and care for food processing tools
2. Warning labels which serve as a reminder to the user
to read and follow instructions on the proper use and op- and care for your utensils makes
eration of a certain device equipment or tool.
cooking safer.
3. Dimensions, weights and capacities as in the case of
cookers, boilers and steamers.

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PART III
Modified True or False: Write A if the following statement
is correct otherwise write B. Write
your answer on the space
provided before the number.
________1.When using any equipment, tool or device it is
important to read and understand the manufac
turer’s specifications in order to properly or
accurately use or manipulate them and prevent
any accident that may occur due to ignorance or
lack of information pertaining to their correct
usage.
________2. A measuring cup is only made of plastic.
________3.When using any equipment, tool or device it is
important to read and understand the
manufacturer’s specifications .
_______4. Oil drum used in storing the salted products
_______5.It is very easy for a food processor to
manipulate a particular device if he knows all its
parts and their respective functions.
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A pressure cooker is an important canning equip-
ment used to process fish packed in a hermetically
sealed container at a high controlled temperature and
pressure for a certain period of time.
The Smokehouse
A smokehouse is a device used in treating the
fish or meat with smoke. It can be a cold smoke house
or a hot smokehouse. It is a hot smokehouse if the fish
is in close proximity to the source of smoke and a tem-
perature of C to C is produced. If the source of
smoke is 2 meters away from the fish and the tempera-
ture of smoke is C– C, then it is a cold smoke-
house. Some are simple like the barrel and drum types
while others are mechanized and controlled like the Tor-
ry smokehouse which can also be used as a drier.
The Freezer and Refrigerator
The freezer and refrigerator are used in maintaining the
freshness of raw materials and in providing an ideal low
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4. Instructions on caring for the equipment, tool or utensil.
5. Instructions on the correct usage of the device. PART II

Instruction : Identify the name of the following

When using any equipment, tool or device it is im- Equipment, Tools and Utensils.
portant to read and understand the manufacturer’s specifi-
cations in order to properly or accurately use or manipulate
them and prevent any accident that may occur due to igno-
rance or lack of information pertaining to their correct us- 1. _______________
age. Being familiar with all information pertaining to food
processing equipment results to systematic, orderly and ac-
curate accomplishment of tasks. 2. _______________

Parts and Functions of Equipment, Tools and Utensils 3. _______________

Knowing the parts and functions of equipment, tools

and utensils used in processing food ensures accurate or 4. _______________
proper use, operation and care for them. It is very easy for
a food processor to manipulate a particular device if he
5. _______________
knows all its parts and their respective functions. Proper
maintenance for the parts of any tool, equipment and uten-
sil can also be done if a processor is familiar with them.

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 The Can Sealer

3. You were assigned to monitor the temperature of smoke in- The can sealer is an equipment used to seal tin cans
side the smokehouse. What will you do to correctly perform with its first and second operation rolls.
your assigned task?

a. Recall and master the procedure in using a weighing

scale
b. Review the procedure in using a refractometer
c. Review the procedure in using a thermometer
d. Master the procedure in using a salinometer

4. What would happen if you failed to follow the correct proce-

dure in measuring liquid?

a. The obtained measurement is inaccurate

b. The work is not properly done
c. Both a and b The Pressure Cooker
d. None of these

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

b. How to use a salinometer
c. How to use an anemometer
d. How to use a refractometer

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or ambient temperature for storing processed foods.

Tools and Utensils Used in Food Processing and their

Uses INSTRUCTIONS : Carefully read the questions below. Select the
best answer from the options given and encircle your final an-
1. Measuring Devices
swer.
a. Weighing scales
1. Why is it important to review all procedures in using stand-
ard measuring devices?

a. To ensure proper use of standard measuring

devices
b. To enable a food processor to use the appropriate
measuring device
c. To enable a food processor to work systematically
The triple beam balance is for measuring small quan- and accurately
tities like spices, preservatives, etc., while the heavy duty d. All of these.
scale is for measuring fish, salt, etc.
2. Your teacher instructed you to measure the salinity of brine
you will use in curing fish. Which of these will you do?
b. Measuring spoons
a. Recall and master the procedure in using a
salinometer
b. Review and master the procedure in using the
thermometer
c. Review the procedure in using a psychrometer
d. Review the procedure in using a refractometer
A measuring spoon is a spoon used to measure an amount
of a substance, either liquid or dry, when cooking.

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 c. Measuring cup
6. Others

For picking up or han-

dling food

A measuring cup is a kitchen utensil used primarily to

measure the volume of liquid or powder-form cooking in-
gredients such as water, milk, juice, flour etc. Measuring
cups can be in plastic, glass and stainless.

d. Thermometers

It is where fish or meat are

cut; ingredients are sliced or
minced

Thermometers indicate the degree of hotness or

coldness of a thing or body. It measures how high or how
low the temperature is.

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 e. Salinometer b. Dinarayan

is a smoking tray
made of wood

A salinometer is used to measure the salinity of a c. Panandok

brine.

f. Psychrometer is a big metal ladle to scoop

up the cooked fish from the
boiling brine

d. Bistay

It is used to measure the relative humidity of the air

when sun drying is a bamboo basket for col-
lecting sun dried fish

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 f. Anemometer
c. Wooden salting vat

is a container used in
the salting process

It is used to determine the velocity of the wind in

d. Wooden shovel or spade sun drying.

g. Refractometer
is used for mixing or
stirring the mixture of salt
and small fish for salting

5. Smoking Equipment
a. Baklad A refractometer is used to measure the sugar con-
centration of sap and syrup for food.

used in drying the fish

prior to smoking

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2. Cutting Implements
3. Descaler or scalers
a. Knives

They are used

in removing the
scales of a fish.

For cutting or slicing fish or meat; for scaling fish

b. Filleting knives 4. Salting Equipment

a. Oil drum

used as a container to keep salted

fish during the process

A filleting knives is used for filleting fish

b. Earthen pots
c. Scissors

used in storing the salted products

A scissors is used for
trimming – off fins of
fish

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