10

Special Program
for Technical-Vocational
Education
Agriculture and Fishery Arts
Food Processing
Quarter 1 – Module 1
Food Processing Equipment, Tools,
and Utensils for Processing Food
by Salting, Curing, Smoking
 COPYRIGHT 2020

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However, prior approval of the government agency or office wherein the work is created shall
be necessary for exploitation of such work for profit.”

The original version of this material has been developed in the Schools Division of Surigao del
Norte through the Learning Resource Management and Development Section of the Curriculum
Implementation Division. This material can be reproduced for educational purposes; modified for the
purpose of translation into another language; and creating of an edited version and enhancement of
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purposes and profit.
This material has been approved and published for online distribution through the Learning
Resource Management and Development System (LRMDS) Portal (http://lrmds.deped.gov.ph) and
Division Network Academy (https://netacadsdn.com).

Development Team of the Module

Writer: Erlinda C. Baradillo

Editor: Leonila J. Floria
Reviewers: Riel S. Salamputan, Marilou C. Naquila, Doris Oval,
Rewil A. Custodio, Cherly B. Rodriguez, Khent Nikko A. Fulgarinas,
Genebei Faith S. Sajolan, April Joy T. Cagadas, Wenser F. Bernales,
Marjun F. Paradero
Illustrators: Danilo L. Galve, Stephen B. Gorgonio
Layout Artists: Ivan Paul V. Damalerio, Joseph L. Sajolan, Alberto S. Elcullada, Jr.
Management Team: Ma. Teresa M. Real
Laila F. Danaque
Dominico P. Larong, Jr.
Gemma C. Pullos
Manuel L. Limjoco, Jr.

Printed in the Philippines by

Department of Education – Schools Division of Surigao del Norte

Office Address: Peñaranda St., Surigao City

Tel. No.: (086) 826-8216
E-mail Address: surigao.delnorte@deped.gov.ph
 10
Special Program
for Technical-Vocational
Education
Agriculture and Fishery Arts
Food Processing
Quarter 1 – Module 1
Food Processing Equipment, Tools,
and Utensils for Processing Food
by Salting, Curing, Smoking

ii
Introductory Message
For the facilitator:
Welcome to Special Program for Technical-Vocational Education 10 Self-
Learning Module on Food Processing Equipment, Tools, and Utensils for Processing
Food by Salting, Curing, Smoking!
This module was collaboratively designed, developed and reviewed by
educators both from public and private 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 Special Program for Technical-Vocational Education 10 Self-

Learning Module on Food Processing Equipment, Tools, and Utensils for Processing
Food by Salting, Curing, Smoking!

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.

ii
This module has the following parts:

Activity : This will bring understanding to what you already know

and experience to what you should learn further.

Analysis : In this phase, you will process and classify what is valid
and not for a more in-depth understanding.

Abstraction : This part leads you in reinforcing what you know and
should know more. Exercises are presented for
independent practice to solidify your understanding and
skills of the topic.

Application : This stage brings you to a more practical way that you are
going to use what you have learned and think new ways
on how it can be improved further.

iii
 CONTENTS OF THE MODULE
Page
Content Standard 1
Performance Standard 1
Learning Competency 1
Learning Objectives 1

DAILY LEARNING TASKS:

Day Learning Task

1 Introduction 2-6
Pre-Test
Review Drill
Presentation of the Module
2 Analysis 7
3 Abstraction 8-17
4 Application 18-19
Enrichment
5 Post-Test 20-22
References 23

1
CONTENT STANDARD The learners demonstrate an understanding
on the preparation of equiment, tools and
utensils in processing food by Salting, Curing
and Smoking.
PERFORMANCE The learner demonstrates an understanding
STANDARD of concepts, underlying theories and
principles in the preparation of different
equipment, tools and utensils in processing
food by Salting, Curing and Smoking.
LEARNING COMPETENCY Prepare equipment, tools, materials and
utensils (TLE_AFFP9-12SL-Ia-c-1)

LEARNING OBJECTIVES: At the end of the module, the learners should

be able to:
Cognitive Identify and differentiate the different
equipment, tools, and utensils used in
processing food.
Affective Appreciate the value of organized food
processing equipment tools, and utensils
used in processing food.
Psychomotor Make a list of the different food processing
tools, and utensils used in processing food
according to their uses.

1
INTRODUCTION

Welcome to the Special Program for Technical-Vocational Education Grade 10

Self-Learning Module in Food Processing NC II!

As you engaged with the learning activities that will immensely develop your
skills and potentials while providing you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will have the
opportunity to read, learn and do practical exercises and activities to deepen your
understanding on the value of preparing equipment, tools and utensils in food
processing that will lead you to acquire a National Certificate II with minimum
supervision or help from your teacher. Have a great learning!

Now, you are ready to take the first challenge in this module- the Pre-Test. I
wish you good luck!

PRE-TEST
Directions: Read and understand each statement below carefully then write your
answer in each item on the underlined space provided before the number.

_____1. What measuring device is used to measure dry ingredients such as sugar
and flour?
A. Glass measuring cup
B. Measuring Spoon
C. Measuring cup
D. Weighing Scale

_____2. It is a device used for measuring the temperature of oil for frying?
A. Body Thermometer
B. Candy Thermometer
C. Jelly Thermometer
D. Refractometer

_____3. Which of the following equipment provides heat in cooking?

A. Freezer
B. Gas Stove
C. Juicer
D. Refrigerator

2
_____4. It is a cooking equipment made up of two bowl-like sections of welded
stationary or tilting which is used for cooking jams, jellies and other food
concentrates.
A. Gas range
B. Steamer
C. Steam Jacketed Kettle
D. Stove

_____5. What measuring tool that is used to measure small amounts of ingredients
that are less than ¼ cup?
A. Measuring cup
B. Measuring glass
C. Measuring spoons
D. Weighing scale

_____6. What utensil that is used for lifting, flipping, or spreading?

A. Food tongs
B. Ladle
C. Spatula
D. Spoon

_____7. It is a kitchen utensil that is used as a base for cutting, slicing, chopping, or
mincing food products.
A. Chopping board
B. Knife
C. Spatula
D. Utility trays

_____8. What tool is used to lift hot jars in and out of boiling?
A. Food Tongs
B. Jar Lifter
C. Ladle
D. Spoons

_____9. What cooking tool consisting of inserts or layers with perforations in the
bottom that are assembled together and used to cook food with the use of
steam?
A. Casserole
B. Kettle
C. Sauce pan
D. Steamer

3
_____10. What equipment used for freezing perishable foods like meat, fish and
poultry?
A. Cooler
B. Steamer
C. Gas stove
D. Refrigerator

_____11. This equipment is used for cooking smoked fish?

A. Cooking Stove
B. Gas Range
C. Oven
D. Smoke House

_____12. Which of the following is an equipment?

A. Can opener
B. Knife
C. Salinometer
D. Weighing Scale

_____13. Which is the best knife for removing the bones of the fish?
A. Boning Knife
B. Bread Knife
C. Cleaver knife
D. Paring Knife

_____14. Why should you operate or use equipment in accordance to manufacturer’s

specifications?
A. To operate them correctly.
B. To determine the cost of equipment.
C. To be familiar with their part and functions.
D. To be familiar with the necessary precautionary measures.

_____15. Why do we need to use the proper measuring tool in measuring the
ingredients?
A. To get the best taste.
B. It is written in the recipe.
C. to know how to measure ingredients.
D. To get the accurate measurement of ingredients.

4
REVIEW DRILL

Activity: Fix the Mixed!

Directions: Arrange the jumbled letters in each item below that pertains to the name
of the food processing equipment, tool, or utensil indicated in the opposite side.
Write your answer on the underlined space provided.

1. IJUCRE _________________

2. GPICNPOH ORBAD _________________

3. PTALSU _________________

4. TIRENSAR _________________

5. ERPELE _________________

5
 FOOD PROCESSING EQUIPMENT,
TOOLS, AND UTENSILS
FOR PROCESSING FOOD BY
SALTING, CURING, SMOKING
Food processors need to familiarize with all the information pertaining to food
processing equipment, tools and utensils in order to achieve a systematic, orderly and
accurate accomplishment of tasks. Knowing the parts and functions of equipment,
tools and utensils used in processing food ensures accurate or proper use, operation
and care for them. It is very easy for a food processor to manipulate a particular device
if he knows all its parts and their respective functions.

LET US DEFINE!

Tools These are devices with a particular purpose that may require some skill
to use properly. There is an implication that a tool is operated by hand.

Utensils These are implements, vessels or instruments used in a household and

especially a kitchen.

Food processing equipment is an umbrella term referring to the components,

processing machines, and systems used to handle, prepare, cook,
store, and package food and food products.

Activity 1: Where Do I Belong!

Directions: Classify each item below by writing the letter E-for Equipment, U-for
Utensils, I-for Instrument

_____ 1. Gas Range _____ 6. Dry Measuring cup

_____ 2. Weighing scale _____ 7. Measuring Spoons

_____ 3. Freezer _____ 8. Colander

_____ 4. Smoke House _____ 9. Spatula

_____ 5. Meat Grinder _____ 10. Strainer

6
ANALYSIS
Points to Reflect!
Directions: Read and understand the selection below carefully then answer the
questions that follow by sharing your insights on the underlined spaces provided.

1. Is there a need to identify and differentiate the different equipment, tools and
utensils used in processing food? Support your answer.
__________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
_____________________________________________________

2. How will you classify food processing tools?

__________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
_____________________________________________________

3. Do food processing equipment, tools, and utensils do the same job? Support your
answer?
__________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
________________________________________________________

7
ABSTRACTION

Surigao del Norte is an agricultural province of Region XIII also called Caraga
Administrative Region where most citizens still live in rural and coastal areas and
support themselves through agriculture and fishery livelihood. Thus, a sufficient supply
of agri-fishery products is part of Surigaonons’ daily living. However, in order to
preserve their harvested goods, food processing came into play where constituents
resort to processed food by salting, curing, and smoking making them one of the
famous producers of the aforesaid products in the archipelago.

Food processing comprises the methods and techniques for manufacturing

food products from raw ingredients where tools and equipment played a vital role and
of great importance. The tools used in food processing and preservation are much the
same as the tools used in a standard kitchen (while preparing meals) such as bowls,
measuring cups, spoon, and forks are commonly used in the food preservation
process, and these tools would be classified under the category, utensils.

Selecting the proper tools for food preservation will be simple when the different
classifications are greatly considered. Oftentimes, preparing all the tools needed for
food preservation will take enough time.

There are four (4) classifications of food processing tools namely:

1. Utensils – These are tools or devices or vessels that are used in the kitchen like,
mixing bowls, food tongs, strainers, basting spoons, etc.

2. Instruments – These are tools or devices commonly used for measuring such as
measuring cups, measuring spoons, and etc.

3. Apparatus – These are technical devices needed for a particular activity or

purpose such as salinometer, refractometer, and etc.

4. Equipment – These are machines, and systems used to handle, prepare, cook,
store, and package food and food products like freezer, gas stove, smokehouse,
and etc.

Food processing can be done in so many ways. Below are some of the
examples of processing or preserving food:
1. Salting – It is one of the most common methods in preserving food that was more
common before modern refrigeration. It preserves food by drawing water out of the
food, preventing bacteria from emerging, and spoiling the food. The food is
bounded in salt and left in a cool dry area.

8
2. Curing – It is any of the various food preservation and flavoring processes of foods
such as meat, fish, and vegetables, by the addition of salt, with the aim of drawing
moisture out of the food by the process of osmosis.

3. Smoking – It is a method of processing food such as meat, fish, and other raw
materials (food) over a fire. Wood chunks or chips are added to the fire to give a
smoky flavor to the food preserved. Smoking is separate from drying. Smoking
really adds flavor to the meat, fish, and poultry products, and provides an ample
food preservation effect.
Common Tools for Processing Food by Salting, Curing, Smoking

1. KITCHEN UTENSILS

Colander Bowl

It is used for draining liquid from food. This

utensil is made from metal or plastic forming a
bowl-shape and is covered with a series of holes
where water or any form of liquid can drain. The
utensil usually has two handles and it may also
contain a leg or base. Colanders are useful for
removing water from boiled foods by draining
such as potatoes and pasta. They are also
useful for cleaning fruits and veggies, permitting
water to be drained as it washed over the food.
Steamer

This kitchen utensil is a type of cookware

made up of inserts or layers with perforation in
the bottom that is assembled together and it
uses steam to cook food. It is made to position
foods above the liquid that is boiling. Through
this cookware, food is cooked through steam or
moist hot air.

Mixing Bowl
These kitchen utensils are usually round
bowls of varying sizes that are used for
combining food ingredients, especially when
preparing recipes. Mixing bowls are made of
stainless, ceramic, glass, plastic, and copper
with varying sizes.

9
Casserole
These are deep dishes that are usually
round or oblate with lid and sloping sides made
of oven-safe glass or ceramic materials. These
are available in different sizes and are utilized as
food vessels.

Chopping Board
This tool is very common in the kitchen. It
is a hard-surfaced utensil that is generally made
of wood or plastic materials which are used as a
base for cutting, slicing, chopping, or mincing
food products during preparation.

Strainer
This kitchen device is used to sift dry
ingredients or to strain liquids such as flour or
powdered sugar. This utensil has a perforated or
mesh bottom and is available in a variety of
shapes and sizes where food preservers have
the discretion from which is to choose from.

Food Tongs
These kitchen utensils are used to hold
the food or be used to flip foods over during
preparation and cooking so that it is easy and
safe for food preserver to avoid getting burnt.

Basting spoon
These are kitchen utensils that are used
for varied purposes, like stirring, serving, and
transferring food. These have a bowl-shaped
head that is attached to a handle or the spoon
may be constructed with the bowl shape head
and handle all as one piece which can be viewed
as an enlarged tablespoon. They are generally
made from metal, wood, or heat resistant plastic.

10
Jar Lifter
This kitchen tool is one of the most
significant tools for food preservers. It is a set of
bottle tongs or jar lifters. These are used to lift
hot bottles or jars in and out of boiling liquids and
etc.

Utility Trays
These kitchen utensils have many uses.
These are commonly used for mixing liquids or
transferring products from one container to
another. These are also placed under
equipment, machines, or used to hold foods or
products.

Wire basket

This kitchen tool is very useful in food

processing as it provides ideal storage for fruits,
veggies; and others that are mounted in the wall
like a basket.

Spatula
This kitchen utensil is used for lifting,
flipping, or spreading. It has a handle that is long
enough to keep the holder's hand away from
what is being lifted.

Wooden Spoon
These are generally preferred for food
processing due to its versatility. Most preservers
prefer to use wooden spoons because they do
not transfer heat as much as metal spoons.
Unlike metal spoons, they can also be safely
used without scratching the bottom of the pan.

11
Knives
These are tools with a cutting edge or
blade and handheld that are used for cutting,
slicing, or chunking food products such as meat,
fish, ingredients, and etc.

Peeler

It is a kitchen tool consisting of a slotted

metal blade attached to a handle that is used to
remove or peel off the outer skin of certain fruits
and vegetables.

Food Slicers
These tools are essential in food
processing as their primary function is to create
uniform slices of different types of foods such as
meat, veggies, and etc.

2. MEASURING INSTRUMENTS

Dry measuring cup

This food processing tool is a set of
marked cups that are used for measuring dry
ingredients such as sugar and flour.

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Liquid Measuring Cup

This food processing tool is a transparent

cup with lines, called marker lines, to indicate the
amount of liquid it contains. Each marker line
stands a specific amount of liquid.

Measuring Spoons
This food processing tool can be in sets of
spoons used for measuring small amounts of
ingredients as can be seen in the handle. These
are ideal to be used for measuring amounts that
are less than ¼ cup.

3. FOOD PROCESSING EQUIPMENT

Freezer
This food processing equipment is also
called, chest freezer, a stand-alone freezer unit
for preserving food, in contrast to a freezer atop
a refrigerator.

Refrigerator
The main reason for having a refrigerator
is to keep food cold. Cold temperatures help
food stay fresh longer. The basic idea behind
refrigeration is to slow down the activity of
bacteria (which all food contains) so that it takes
longer for the bacteria to spoil the food thus,
achieving a longer shelf life.

13
Gas Stove

Many stoves use natural gas to provide

heat. In cooking, a gas stove is a cooker/stove
which uses natural gas, propane, butane,
liquefied petroleum gas or other flammable gas
as a fuel source.

Gas Range
Range cooker fuels. Dual-fuel cookers:
dual-fuel range cookers have a gas hob and an
electric oven, with an easy-to-control and quick-
to-heat gas hob and an evenly heating electric
oven. This is the most popular type of range
cooker.

Meat Grinder
A meat grinder (also called a "meat mincer"
in the UK) is a kitchen appliance for fine
chopping ('mincing') and/or mixing of raw or
cooked meat, fish, vegetables or similar food. It
replaces tools like the mincing knife, for
example, which is also used to produce minced
meat, filling, etc.

Smoke House
It is an equipment used to smoke aquatic products varies from simple container
with fire at the bottom and cover. Raw products are arranged in smoking trays
and placed over the wire mesh and tray holder.

14
Steam Jacketed Kettle
This is used for cooking jam,jellies and other food concentrates. This kettle
consist of two bowl-like sections of welded stationary or tilting. When the steam is
released inside the jacket, it condenses on the outside of the inner shell, therby
giving up its heat to the metal, from which it is then transferred to the food. The
steam does not come directly in contact with the food being heated.Steam is
commonly produced in remote steamboilers.

OTHER TOOLS IN FOOD PREPARATION

Juicer
It is a tool for separating juice from fruits,
herbs, leafy greens and other types of
vegetables from its pulp in a process called
juicing.

Weighing Scale
This equipment is used to measure large
quantities of ingredients.

15
Blender

It is a kitchen appliance, sometimes called

a liquidizer which is used for mixing, puréeing, or
emulsifying food and other substances. A
stationary blender consists of a blender jar with
a rotating metal blade at the bottom, powered by
an electric motor in the base.

Different Aparatus Used in cooking Sugar

Concentrated Products

Refractometer
It is used for fast and accurate
determination of total dissolved liquids.

Salinometer

It is a device designed to measure the

salinity, or dissolved salt content, of a solution.

Candy Thermometer
It is also known as, a sugar thermometer,
is a cooking thermometer used to measure the
temperature and therefore the stage of a
cooking sugar solution. These thermometers
can also be used to measure hot oil for deep
frying.

Jelly Thermometer
This is used to determine the jellying
point.

16
Checking for Understanding

Exercise 1: Pick Me!

Directions: Pick inside the box the food processing tools that belong to the given
classifications. Write your answers on the underlined spaces provided below.

Gas Range Strainer Smoke house Dry Measuring cup

Blender Kitchen knives Measuring Spoons Basting spoons

Strainer Freezer Meat Grinder Peeler

Spatula Juicer Colander bowl Refrigerator

1. Kitchen utensils = ________________________

______________________________________________________________

______________________________________________________________

2. Measuring instruments = ________________________

______________________________________________________________

______________________________________________________________

3. Food Processing equipment = ________________________

______________________________________________________________

______________________________________________________________

4. Other tools used in food processing = ________________________

______________________________________________________________

______________________________________________________________

17
APPLICATION

Activity 1: Tell Me Who I am!

Directions: Write the classification and uses or functions of the food processing tools
being indicated in the table below.

Equipment / Tools /
Classification Uses / Function
Utensils

1. Smoke House

2. Colander bowl

3. Peeler

4. Liquid measuring cup

5. Chopping board

18
Activity 2: FILL ON ME

Directions: Fill in the blanks with the word or group of words to complete the
sentences below. Write your answer on the underlined space.

1. The juicer is a food processing tool used for ________ juice from fruits, herbs,
leafy greens and other types of vegetables from its pulp in a process called
_________.

2. A strainer is a kitchen device that is used to _______ liquids or to _____

ingredients such as flour or powdered sugar.

3. Weighing scale is important in ___________________ because it is the ideal

equipment used for measuring large quantities of ingredients.

4. The ___________ is an apparatus used for fast and __________ determination

of total dissolved liquids.

5. Measuring spoons are sets of ______ used to measure ___________of

ingredients.

ENRICHMENT
Activity: I Will Explore!
Directions: List down inside the boxes below at least five (5) food processing utensils
and five (5) food processing equipment available at your home.

UTENSILS: _______________________________
_______________________________

EQUIPMENTS: ____________________________
_______________________________

19
POST-TEST

Directions: Read and understand each statement below carefully then write your
answer in each item on the underlined space provided before the number.

_____1. What utensil that is used for lifting, flipping, or spreading?

A. Food tongs
B. Ladle
C. Spatula
D. Spoon

_____2. It is a kitchen utensil that is used as a base for cutting, slicing, chopping, or
mincing food products.
A. Chopping board
B. Knife
C. Spatula
D. Utility trays

_____3. What tool is used to lift hot jars in and out of boiling?
A. Food Tongs
B. Jar Lifter
C. Ladle
D. Spoons

_____4. What cooking tool consisting of inserts or layers with perforations in the
bottom that are assembled together and used to cook food with the use of
steam?
A. Casserole
B. Kettle
C. Sauce pan
D. Steamer

_____5. What equipment used for freezing perishable foods like meat, fish and
poultry?
A. Cooler
B. Steamer
C. Gas stove
D. Refrigerator

20
_____6. This equipment is used for cooking smoked fish.
A. Cooking Stove
B. Gas Range
C. Oven
D. Smoke House

_____7. Which of the following is an equipment?

A. Can opener
B. Knife
C. Salinometer
D. Weighing Scale

_____8. Which is the best knife for removing the bones of the fish?
A. Boning Knife
B. Bread Knife
C. Cleaver knife
D. Paring Knife

_____9. Why should you operate or use equipment in accordance to manufacturer’s

specifications?
A. to operate them correctly
B. to determine the cost of equipment
C. to be familiar with their part and functions
D. to be familiar with the necessary precautionary measures

_____10. Why do we need to use the proper measuring tool in measuring the
ingredients?
A. To get the best taste
B. It is written in the recipe
C. to know how to measure ingredients
D. To get the accurate measurement of ingredients

_____11. What measuring device is used to measure dry ingredients such as sugar
and flour?
A. Glass measuring cup
B. Measuring Spoon
C. Measuring cup
D. Weighing Scale

_____12. It is a device used for measuring the temperature of oil for frying?
A. Body Thermometer
B. Candy Thermometer
C. Jelly Thermometer
D. Refractometer

21
_____13. Which of the following equipment provides heat in cooking?
A. Freezer
B. Gas Stove
C. Juicer
D. Refrigerator

_____14. It is a cooking equipment made up of two bowl-like sections of welded

stationary or tilting which is used cooking jam,jellies and other food
concentrates?
A. Gas range
B. Steamer
C. Steam Jacketed Kettle
D. Stove

_____15. What measuring tool that is used to measure small amounts of ingredients
that are less than ¼ cup?
A. Measuring cup
B. Measuring glass
C. Measuring spoons
D. Weighing scale

22
REFERENCES
Hand Outs in Food Processing
Home Economics III Learners Manual ((T.H.E., SEDP, NSEC series) by
Ramon G. Asuncion et.al.
Retrieve from https://gltnhs-tle.weebly.com/lesson-14.html June 15, 2020

Home Economics Technology III Learners Manual

Retrieve from
https://www.slideshare.net/cobejaypadigos/home.economics.technology .III-
lm June 15, 2020

23
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Surigao del Norte

Peñaranda St., Surigao City
Surigao del Norte, Philippines 8400
Tel. No: (086) 826-8216
Email Address: surigao.delnorte@deped.gov.ph

24