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8 Food Processing
DEPARTMENT OF EDUCATION

Quarter 2-Module 1
Prepare equipment,
tools, materials and utensils
TLE_AFFP9-12 SL-1a-c-1

GOVERNMENT PROPERTY
T.L.E (Food Processing) – Grade 8
Quarter 2 – Module 1:
Prepare equipment, tools, materials and utensils

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.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek
permission to use these materials from their respective copyright owners.
The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education - Region III

Secretary : Leonor M Briones
Undersecretary : Analyn M. Sevilla
Assistant Secretary : Alberto T. Escobarte

Development Team of the Module

Author : Paula Bianca B. Mendoza

Language Reviewer : Ma. Elena B. Pangilinan

Content Editor : Paula Bianca B. Mendoza

Illustrator : Arra Katherine A. Mendoza

Layout Artist : Paula Bianca B. Mendoza

Management Team

Gregorio C. Quinto, Jr., EdD

Chief, Curriculum Implementation Division

Rainelda M. Blanco, PhD

Education Program Supervisor - LRMDS

Agnes R. Bernardo, PhD

EPS-Division ADM Coordinator

Joel I. Vasallo, PhD

EPS – Technology and Livelihood Education

Glenda S. Constantino

Project Development Officer II

Joannarie C. Gracia

Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
TLE– Grade 8
Supplementary Learning Resource
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Quarter 2
Prepare equipment,
tools, materials and utensils
TLE_AFFP9-12 SL-1a-c-1

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 Introductory
Message
For the facilitator:
Welcome to the TLE 8 Project CAP-LRE Supplementary Learning Resource on Prepare
equipment, tools, materials and equipment
This module was collaboratively designed, developed and reviewed by educators from
public institutions to assist you, the teacher or facilitator, in helping the learners meet the
standards set by the K to 12 Curriculum while overcoming their personal, social, and
economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent learning
activities at their own pace and time. Furthermore, this also aims to help learners acquire the
needed 21st century skills while taking into consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this module.
You also need to keep track of the learners’ progress while allowing them to manage their
own learning. Furthermore, you are expected to encourage and assist the learners as they
do the tasks included in the module.

For the learner:

Welcome to the TLE 8 Project CAP-LRE Supplementary Learning Resource on Prepare
equipment, tools, materials and equipment!

This module was designed to provide you with fun and meaningful opportunities for guided
and independent learning at your own pace and time. You will be enabled to process the
contents of the learning resource while being an active learner.
This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or competencies
you are expected to learn in the module.

This part includes an activity that aims to check what

What I Know you already know about the lesson to take. If you get
all the answers correct (100%), you may decide to skip
this module.

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 What’s In This is a brief drill or review to help you link the current
lesson with the previous one.
In this portion, the new lesson will be introduced to you
What’s New in various ways; a story, a song, a poem, a problem
opener, an activity or a situation.
This section provides a brief discussion of the lesson.
What is It This aims to help you discover and understand new
concepts and skills.
This comprises activities for independent practice to
What’s More solidify your understanding and skills of the topic. You
may check the answers to the exercises using the
Answer Key at the end of the module.
This includes questions or blank sentence/paragraph
What I Have Learned to be filled in to process what you learned from the
lesson.
This section provides an activity which will help you
What I Can Do transfer your new knowledge or skill into real life
situations or concerns.

Assessment This is a task which aims to evaluate your level of

mastery in achieving the learning competency.

Additional Activities In this portion, another activity will be given to you to

enrich your knowledge or skill of the lesson learned.

Answer Key This contains answers to all activities in the module.

At the end of this module you will also find:

References This is a list of all sources used in developing this module.
The following are some reminders in using this module:
1.Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2.Don’t forget to answer What I Know before moving on to the other activities included in
the module.
3.Read the instruction carefully before doing each task.
4.Observe honesty and integrity in doing the tasks and checking your answers.
5.Finish the task at hand before proceeding to the next.
6.Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!

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 What I Need To Know?

This module provides varied activities that will help you learn about select tools,
equipment, utensils and instruments used in salting, curing and smoking foods
At the end of this module, you are expected to:
 identify tools, equipment, utensils and instruments used in salting, curing and smoking
foods;
 classify the different tools, equipment, utensils and instruments according to food
processing method; and
 sequence the steps in checking, calibrating and sanitizing tools, equipment, utensils
used in salting, curing and smoking foods.

What I Know?
Directions: Read the following questions carefully and encircle the letter that best describes
the statement.
1. Which of the following is used as a container to keep salted fish during the process?
A. Earthen pots C. Wooden salting vat
B. Oil drum D. Wooden shovel
2. Which of the following is made of bamboo used in drying the fish prior to smoking?
A. Baklad C. Bamboo poles
B. Bakol D. Bistay
3. Which of the following is designed to measure ingredients such as water and oil?
A. Dry measuring cup C. Measuring spoon
B. Liquid measuring cup D. Weighing scale
4. Which of the following is a concrete heat source used when pre-cooking fish in a brine?
A. Dinarayan C. Panandok
B. Panakip D. Pugon
5. Which of the following is used for preparation of brine or curing mixture?
A. Food tongs C. Basin/mixing bowl
B. Kitchen shears D. Salinometer

What’s New?

Salting involves the application of salt to the fish whereby the moisture content in the fish
is lowered to the point where bacterial and enzymatic activities are retarded. Smoking is a
method of preserving fish by the application of smoke with the aid of salting, drying and heat
treatment. Curing refers to the method of preservation and flavoring processes in meat and
fish by the combination of salt, sugar and nitrate or nitrite.

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 What is it?

Equipment and Tools for Salting, Curing and Smoking to Be Assembled

According to Manufacturer’s Specifications
1. Salting tools

a. Oil drum – used as a container to keep salted fish during the process
b. Earthen pots – used in storing the salted products.
c. Wooden salting vat – container used in the salting process.
d. Wooden shovel – for stirring the mixture of salt and small fish for salting

2. Smoking tool

Baklad Bakol Bamboo poles Bistay

Dinarayan Panakip Panandok Pugon

a. Baklad made of bamboo used in drying the fish prior to smoking

b. Bakol is a bamboo basket used to transport smoked fish
c. Bamboo poles used to hold the baklad with brine cooked fish while drying.
d. Bistay is a bamboo basket for collecting sun dried fish
e. Dinarayan is a smoking tray made of wood
f. Panakip is a bamboo cover used to keep fish submerged in the brine while boiling
g. Panandok is a big metal ladle to scoop up the cooked fish from the boiling brine
h. Pugon is a concrete heat source used when pre-cooking fish in a brine

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3. Utensils/Equipment

Gas Range/Oven Refrigerator Basin/mixing bowl Salinometer Food tongs

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 temperature of 66°C to 88°C is produced. If the
source of smoke is 2 meters away from the fish and the temperature of smoke is 32°C
– 43°°C, then it is a cold smokehouse. Some are simple like the barrel and drum types
while others are mechanized and controlled like the Torry smokehouse which can also
be used as a drier.
b. Gas range/oven are used as heat source
c. Freezer and Refrigerator are used in maintaining the freshness of raw materials and in
providing an ideal low or ambient temperature for storing processed foods.

4. Dry measuring cup – is designed to measure dry and solid ingredients like flour, sugar,
and butter. It commonly comes in set of 1/8, 1/4, 1/3, 1/2, and 1 cup. The measurement
is engraved in its handle.
5. Liquid measuring cup – it can be a transparent plastic or glass. It is designed to measure
liquid ingredients such as water, juices, and oil.
6. Measuring spoon – these are set of spoon which is designed to measure small amount
of ingredients.
7. Food tongs – used for grabbing, turning or lifting foods
8. Kitchen shears – used in cutting and trimming ingredients
9. Basin/mixing bowl – used for preparation of brine or curing mixture
10. Salinometer – used to measure the salinity of a brine.
11. Weighing scale – used to measure the weight of raw materials and ingredients needed in
food processing. It is commonly uses unit of kilogram

Checking, Sanitizing and Calibrating of Tools for Fish Processing Methods

Procedure in checking, sanitizing and calibrating of equipment and tools for fish processing
methods are necessary in
the preparation of tools needed in processing.
Checking of Tools
1. Have all the equipment checked for any defects.
2. Discard those that are defective. Repair if necessary.
3. Continuous maintenance on the use of equipment must be practiced and checked every
after each use based on the maintenance schedule for every equipment.
Sanitizing
 Sanitizing rids or reduces the number of microorganisms on the surface where food
comes in contact with.
 It cannot be accomplished until the surface, where foods are processed, are cleaned.

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 The Recommended Use Levels for Sanitizers to Consider when Sanitizing
 In preparing a sanitizing
 g agent from 5.25% sodium hypochlorite diluted with water, consider the following:
Area to be sanitized volume of desired solution
with recommended 1 liter (1000ml) 1 gallon 5 gallons
chlorine concentration volume of sodium hypochlorite
Hand dip (300 ppm) 0.57 ml 216 ml 108 ml
(350 ppm) 6.67 ml 25 ml 125 ml
Floor ( 350 ppm) 6.67 ml 25 ml 125 ml
Equipment
(150 ppm) 2.86 ml 10.8 ml 54 ml
(200 ppm) 3.81 ml 14.4 ml 72 ml
water for food processing
(75 ppm) for washing vegetables 1.43 ml 5.40 ml 27 ml
dressed chicken, etc.)
Remarks: Dilute the amount of sodium hypochlorite required up to the volume of desired Footbath
solution as indicated in each corresponding column to obtain the needed concentrated on of
chlorinated water

Steps in sanitizing equipment

1. To sanitize the equipment, prepare a solution as prescribed on the recommended
dosage.
2. Wash the equipment with soap and water.
3. Scrub or brush if necessary.
4. Rinse with water then sanitize and allow draining or rinsing with 5ppm chlorinated water.

Steps in Sanitizing Kitchen Utensils

1. Flush all surfaces with water.
2. Scrub or brush to remove loosely adhering dirt if necessary.
3. Dissolve adequate amount of detergent in water with the scrubbing pad or brush, clean
also surfaces of each utensil with detergent.
4. Give particular attention to corners, flaps, edges and cracks where dirt is likely to
accumulate.
5. Rinse thoroughly with tap water.
6. Sanitize by soaking processing implements in 150-200 ppm chlorinated water or (refer to
recommended use\age for sanitizing solution.
7. After 2 minutes, rinse with 5 ppm chlorinated water or tap water.

ppm – parts per million; number of units of mass of a

contaminant per million units of total mass
sodium hypochlorite – (NaOCl) compound of water used for
purifying, bleaching, odor removal and disinfecting water.

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 What’s More?
Independent Activity 1
Substitute the numbers with the corresponding letters to decode the hidden name the tools, utensil
and equipment used in salting, curing, and smoking. Write the letter on each blank under number.
Look for the equivalent letter of each number inside the box below .

1 15 9 12 4 18 21 13

2. 13 5 1 19 21 18 9 14 7 19 16 15 15 14

3. 19 13 17 11 5 8 15 21 19 5

4. 23 5 9 7 8 9 14 7 19 3 1 12 5

5. 2 9 19 20 1 25

6. 11 9 20 3 8 5 14 19 8 5 1 18 20

7. 7 1 19 18 1 14 7 5

8 19 1 12 9 14 15 13 5 20 5 18

9 2 1 19 9 14

10 4 9 14 1 18 1 25 1 14

1 2 3 4 5 6 7 8 9 10 11 12 13
A B C D E F G H I J K L M

14 15 16 17 18 19 20 21 22 23 24 25 26
N O P Q R S T U V W X Y Z

Independent Assessment 1
Name Me. Label the name of the following pictures shown below.

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1. ____________ 2. _____________3. ____________ 4. ___________ 5. ____________

6.___________7. _____________ 8.___________ 9. ____________ 10. ____________

Bakol Bistay Bamboo Poles Dinarayan Food Tongs

Gas range/oven Panakip Pugon Salinometer Weighing scale

Independent Activity 2
Classify on what group the following tools belong. (Salting tools, Smoking tools and
utensils/equipment)

Classification of Tools and Equipment

SALTING TOOLS SMOKING TOOLS UTENSILS/EQUIPMENT

1. 1. 1.

2. 2. 2.

3. 3. 3.

4. 4. 4.

Bakol Dinarayan Gas range Wooden salting vat

Bamboo poles Earthen pots Kitchen shears Wooden shovel
Bistay Food tongs Oil drum Weighing scale
Independent Assessment 2
Which is may match?
Look for the puzzle piece that match the tools/equipment to its function. Write the letter of
the correct answer on the blank before the number.

A B

______ It refers to the method of preservation and flavoring Bakol

processes in meat and fish by the combination of salt,
sugar and nitrate or nitrite Curing

______ It is used to measure the salinity of a brine.

Dinarayan
______ It is a bamboo basket used to transport smoked fish
Food tongs
______ It is a smoking tray made of wood

______ It used for grabbing, turning or lifting foods salinometer

Independent Activity 3
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Complete the table.
volume of desired solution
Area to be sanitized with recommended
chlorine concentration
1 liter (1000ml) 1 gallon 5 gallons
volume of sodium hypochlorite
1 Hand dip (300 ppm) 216 ml 108 ml
2 (350 ppm) 6.67 ml 125 ml
3 Floor ( 350 ppm) 6.67 ml 25 ml
Equipment
4 (150 ppm) 2.86 ml 10.8 ml
5 (200 ppm) 14.4 ml 72 ml

Independent Assessment 3
Sentence Sequencing Exercise
Choose the correct words/phrases given below to construct statements of the correct steps
in checking of tools. Write your answer on the boxes below.
1.
2.
3.

Discard those on the use of Have all the must be every after Continuous
equipment practiced and each use maintenance
checked
if necessary equipment that are for any based on schedule for
checked defective. defects. the every
Repair maintenance equipment.

What I Have Learned?

Having gone through different activities, do you realize now the importance of different tools
and equipment used in food processing? Write your realization below by plotting your ideas.

I realized that…___________________________________________________
_______________________________________________________________________
_______________________________________________________________________

What I Can Do
Make a slogan about encouraging others how to clean and sanitize tools properly.

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 Assessment
List down the steps in sanitizing equipment.

Additional Activity

Create a flyer of your chosen kitchen tool/equipment. Illustrate it and write its
function.

Criteria Points Score Comments / Suggestions

Relevance to the theme 10
Clarity of message 5
Originality 5
Impact & Presentation 5
Total 25

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What I Know Answer Key Independent Assessment 2
Pre-Test 1. B
1. B 2. E
2. A 3. A
3. B 4. C
 Classification of Tools and
Equipment

SALTING TOOLS SMOKING TOOLS UTENSILS/EQUIPMENT

1.earthen pots 1.bakol 1.food tong

2.oil drum 2.bamboo poles 2.gas range

3.wooden 3.kitchen
3.bistay shears
salting vat
4.wooden
shovel 4.dinarayan 4.weighing scale

References

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 Lenntech.com/processes/disinfection/chemical/disindectants-sodium-hypochlorite.htm
8/28/2020 8:52 pm

Competency Based Learning Material Second Year in Food Processing Module No

1: Processing Fish by Salting, Curing and Smoking

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 For inquiries or feedback, please write or call:

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan

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