7/8

TLE
Food (Fish) Processing
Quarter 0 - Module 4
Using Tools, Equipment,
Instruments, and Utensils
(1 Week)

CONTEXTUALIZED LEARNING-INSTRUCTION KIT

SCHOOLS DIVISION OF PUERTO PRINCESA CITY

TLE- Food (Fish) Processing - Grade 7/8
Contextualized Learning-Instruction Kit (CLIK)
Quarter 0 - Module 4: Using Tools, Equipment, Instruments, and Utensils
First Edition, 2020

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 the exploitation of such work for a 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 Schools Division of Puerto Princesa City

Development Team of the Module

Writer: Rolyn A. Manal (San Miguel National High School)

Content Editor: Ofelia B. Recalde (Tagabinet National High School)

Language Editor: Rosanna Nalica (San Miguel National High School)

Reviewer: Dennis M. Lucas, PhD, EPS-EPP/TLE/TVL

Illustrator: Rolyn A. Manal (San Miguel National High School)

Nikki B. Timbancaya (Sicsican National High School)

Layout Artist: Nikki B. Timbancaya (Sicsican National High School)

Management Team: Servillano A. Arzaga, CESO V, SDS

Mabel F. Musa, PhD, OIC-ASDS
Cyril C. Serador, PhD, CID Chief
Ronald S. Brillantes, EPS-LRMS Manager
Dennis M. Lucas, PhD, EPS-EPP/TLE/TVL
Eva Joyce C. Presto, PDO II
Rhea Ann A. Navilla, Librarian II

External Evaluator: Jonalyn B. Villarosa, Director, Curriculum and Instruction Materials

Development Office (CIMDO), Palawan State University

Division of Puerto Princesa City-Learning Resource Management Section (LRMS)

Sta. Monica Heights, Brgy. Sta. Monica, Puerto Princesa City
Telephone No.: (048) 434 9438
Email Address: puertoprincesa@deped.gov.ph
 7/8
TLE
Food (Fish) Processing
Quarter 0 - Module 4
Using Tools, Equipment,
Instruments, and Utensils
(1 Week)

This module was collaboratively developed and reviewed by

educators and program supervisors from public schools of the Division of
Puerto Princesa City. We encourage teachers and other education
stakeholders to email their feedback, comments, and recommendations
to the Department of Education, Division of Puerto Princesa City at
puertoprincesa@deped.gov.ph.

We value your feedback and recommendations.

 Introductory Message

For the Teachers:

This learning material is designed to help learners enrich their learning
experiences by answering activities that are meaningful to their lives which can be
done by themselves. A variety of enjoyable tasks are presented.
Activities are provided as formative assessments to check from time to time the
learner’s understanding of the lesson. Given the range of learning activities in this
package, teachers are encouraged to freely adapt them to suit their school contexts
and learners’ needs, interests, and abilities.

For the Learner:

This Learning Resource Using Tools, Equipment, Instruments, and

Utensils. is developed for you to enjoy while learning. There are various activities and
check-up tests you need to take.

Take note of the instructions as you journey through this module to have a solid
understanding of what you are expected to accomplish. Carefully read and follow the
instructions to hit what you are expected to do.
Answer keys are provided which you can refer to when checking your answers.
Record your score at the Learner’s Progress Chart and inform your teacher on your
development.
Feel free to use this material and if progress is not evident, you can make use
of it again until such that the desired passing mark is achieved.

As you read through this module, you will notice the following icons. They will
help you find your way around the module more quickly.

What I Need This will give you an idea of the skills or

competencies you are expected to learn in the
to Know module.

What I Know This part includes an activity that aims to check

what you already know about the lesson to
take.

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

What’s New introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity, or a situation.
 This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic.

What I Have This includes questions or blank

Learned sentences/paragraphs to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity that will help

you transfer your new knowledge or skill in
real-life situations or concerns.

Additional In this portion, another activity will be given to

Activities you to enrich your knowledge or skill of the
lesson learned.

Assessment This is a task which aims to evaluate your level

of mastery in achieving the learning
competency.

Answer Key This contains answers to all activities in the

module.

References This is a list of all sources used in developing

this module.

Just remember, this module is not intended to replace textbooks and other
existing learning resources but rather to provide an additional alternative that is
contextualized and resilient to education systems that address the challenges of the
current pandemic.

-The Development Team

 This module is packed with notes and essential information covering everything
you need to know about selecting tools, equipment, instruments, and utensils in food
(fish) processing.

There are warm-up and exam-style practice questions for every part to give you
an idea of how well you have already grasped the lesson. This also contains topic-
based questions for focused skills to test your understanding of the concepts of the
lessons under the Most Essential Learning Competencies.

Content Standard

The learner demonstrates understanding of uses and

maintenance of food (fish) processing tools, equipment, instruments
and utensils in food (fish) processing.

Performance Standard

The learners Use Tools, Equipment, Instruments and Utensils

by following the standard procedures.

Most Essential Learning Competency

➢ Using Tools, Equipment, Instruments and Utensils by
following the standard procedures.
TLE-AFFP7-8UT-Oc-2

At the end of this module, you should be able to cover the following lessons:

Lesson 1- Using Tools, Equipment, Instruments, and Utensils by Following the

Standard Procedures.

Learning Objectives:
▪ Identify the standard procedure in using tools, equipment,
instruments, and utensils;
▪ Discuss on how to calibrate tools, equipment instruments, and
utensils; and
▪ Demonstrate how to use tools, equipment, instruments, and
utensils in food processing.

1
 How much
do you already Directions: Read the sentence carefully. Choose and circle the
know? letter of your answer.

1. Why is it important to review all procedures in using standard measuring devices?

A. To enable a food processor to use the appropriate measuring device
B. To enable a food processor to work systematically and accurately
C. To ensure proper use of standard measuring devices
D. All of these
2. Your teacher instructed you to measure the salinity of brine you will use in curing fish.
Which of these will you do?
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
3. You were assigned to monitor the temperature of smoke inside the smokehouse. What
will you do to correctly perform 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 procedure in measuring liquid?
A. The obtained measurement is inaccurate
B. The work is not properly done
C. Both a and b
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. Using an anemometer C. Using a salinometer
B. Using a refractometer D. Using a thermometer

6. What are some of the specifications included by the manufacturer of a certain tool,
equipment, or utensil?
A. Dimension as to size, height, capacity, etc.
B. Handling and operating requirements
C. Proper care and maintenance
D. All of these

7. Why are specifications for food processing tools, equipment, and utensils necessary?
A. Because they provide information to the user as to how they must be properly
handled and operated to avoid an accident
B. Specifications give information concerning the proper use, care, and
maintenance of the tools, equipment, and utensils
C. Specifications provide information about the tools, equipment, and utensils
D. Both a and b

2
8. If you are a food processor, why do you need to know the parts of the equipment, tool
and utensil, and their functions?
A. To appreciate the usefulness of a particular device
B. To be able to correctly operate/manipulate a tool, equipment, or utensil
C. To be able to do some simple repairs on them
D. To easily determine if a part is missing
9. If you are going to pack processed foods in tin cans, why do you need to seal it with a
can sealer?
A. A can sealer is the appropriate equipment for attaching the cover to the body of
a tin can with is first and second operation rolls
B. Cans cannot be sealed manually
C. Tin cans are difficult to seal
D. To properly seal them
10. What determine the kinds of tools, equipment, and utensil you will assemble, sanitize,
inspector check?
A. The availability of tools, equipment, and utensils
B. The kind of product to be produced
C. The method of food processing to be done
D. The raw materials to be processed
11. You have already removed the dirt from the tools, equipment, or utensils used in
processing the food by washing them with soap and water. Why do you still need to
sanitize or disinfect them?
A. To effectively kill or destroy all the germs and microorganisms which remained
after washing
B. Washing alone cannot remove the microorganisms and germs
C. Washing with soap and water only removes the adhering dirt
D. All of these
12. Which of the following is a sanitizing agent used for killing the germs and
microorganisms present in the tools, equipment, and utensils?
A. Calcium chloride C. Sodium hypochloride
B. Sodium chloride D. Magnesium sulfate
13. How will you properly store tools, equipment, and utensils after using them?
A. Apply lubricant to parts of equipment that undergo friction to prevent wear and
tear
B. Stow them in a clean dry place with a good ventilation
C. Wipe dry all tools, equipment, and utensils which were washed with water before
keeping them
D. All of these
14. Why do you need to inspect and check the condition of equipment and machines before
operating them?
A. To check if electrical plugs are in good condition To check if no parts are
defective or missing
B. To check if no parts are defective or missing
C. To see if they are old or new ones
D. Both and b
15. What preventive machine maintenance will you check before using equipment or a
machine?
A. Crack and leak detection and electric insulation
B. Machine temperature and hydraulic fluid
C. Wear and surface condition
D. All of these

3
 Lesson
Using Tools, Equipment,
1 Instruments, and Utensils

The purpose of using tools, equipment, instruments, and utensils by following

procedures is for the longevity and their usefulness. Good condition of tools and equipment
helped in making work more effective and produced the best result in doing the prescribed task
as required. Safety in a working area requires frequent and continuous cleaning as well as a
clean- up at the end of each day. The purpose of this is to keep waste from accumulating during
the operating day.

In this module, you will be properly guided in using tools, equipment, instruments, and
utensils by following procedures.

Activity: Recall

Direction: Identify the word/s that best describes the following statements. Write your answer
on the blank before the number.

__________1. It is used for sealing cans.

_________2. It is used for mixing or stirring the mixture of salt and small fish for Salting.

_________3. It is a concrete heat source used when pre-cooking fish in brine.

_________4. It is used to keep fish submerged in the brine solution.

_________5. It is used for the trimming of the fins of fish.

4
Activity: Guess Me

Directions: Based on the pictures below, identify the different methods of food processing
procedures. Write the answer beside the pictures.

METHODS OF
FOOD
PROCESSING

(Photo taken by: Rolyn A. Manal, San Miguel NHS)

5
 Food processing is any method used to turn fresh foods into food products. This can
involve one or a combination of various processes including washing, chopping, pasteurizing,
freezing, fermenting, packaging, cooking, and many more.

Food processing includes traditional and modern methods. Some of the common
methods are described below:

1. Canning – is
5. Curing – is any of
a method of
the various food
preserving food in
preservation and
which the food
flavoring process of
contents are
foods such as meat,
processed and
fish, and vegetables
sealed in an
by the addition of
airtight container.
salt, with the aim of
drawing moisture out
of the food by the
process of osmosis.

2. Fermentation 6. Smoking – is the

– the breakdown process of flavoring,
of sugar by browning, cooking or
bacteria, yeasts or preserving food by
other exposing it to smoke
microorganisms from burning or
under anaerobic smoldering material
conditions. most often wood.

3. Salting – is 7. Pickling – is the

the preservation process of preserving
of food with dry or extending the shelf
edible salt. life of food by either
anaerobic
fermentation in brine
or immersion in
vinegar.
(Photo taken by: Rolyn A. Manal, San Miguel NHS)
4. Drying –
application of
hot air.

6
Inspecting and Checking Condition of Equipment and Machines (USE)
1. Machine temperature 5. Leak detection
2. Hydraulic fluid 6. Vibration
3. Wear and surface condition 7. Corrosion
4. Crack 8. Electric insulation

Performing pre-operation activities ensures that all the tools, equipment, and utensils
assembled, checked, inspected, sanitized, readied, and stowed after use are the appropriate
devices required in processing the food based on the method of processing that will be
undertaken like salting, curing, smoking, fermentation, pickling, canning, bottling, processing
using sugar, drying, and dehydration or artificial drying.

Calibrating Measuring Devices and Instruments

1. Procedure in calibrating
a. Weighing Scale. Check the accuracy, see to it that the hand is pointed at zero in
an empty weighing scale.
b. Salinometer. Check the accuracy by measuring the 20osalinometer brine solution.
Check if the salinometer records the reading correctly.
c. Refractometer. Place a drop of water (preferably distilled) in the dark circular or
rectangular area and close the cover. A shadow or dark area is visible on the scale
inside the eyepiece. Turn the calibration screw until the shadow falls on the zero
marks. Open the refractometer cover and dry the cover and glass prism using soft
tissue paper or a cotton cloth.
d. Thermometer. Check the accuracy by dipping it in hot food to see if the mercury
rises to the desired temperature.

Manufacturer’s Specifications
Food processing equipment when sold is provided with a manual containing the
manufacturer‘s specifications and a necessary reminder to the processor in the form of a sticker
or warning label is attached to the equipment itself. This is an assurance that the
equipment/machine or tool is in excellent condition for it has passed quality control standards
in its construction.

Aside from knowing the correct operation of the equipment, it is also important to know the
following:
1. Basic safety precautions when using the equipment.
2. Warning labels which specify how to properly operate the equipment.
3. Instructions on the proper care of the equipment/machine.
4. Instructions on the correct operation of the equipment.

Tips on the Proper Use and Care of a Refrigerator

1. Put only clean food in the refrigerator.
2. Put only clean containers in the refrigerator. Wipe before refrigerating them.
3. Keep the refrigerator closed.
4. Keep fatty substances and hands off the rubber seal or gasket of the refrigerator door.
A gasket kept in good condition seals the cold air in the refrigerator.
5. Wash and clean the refrigerator once a week with warm water to which a little baking
soda has been added.
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
 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 on the bottom
of the shelf 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. f. When done, turn the freezing unit on.

General Directions for Using Pressure Canners for Fruits and Vegetables
1. Assemble materials and equipment. The pressure should be thoroughly cleaned with
soap and water.
2. Checks jar rings and closures. Wash and rinse thoroughly.
3. Have plenty of boiling water available.
4. Sort food for size and degree of ripeness.
5. Pour hot water into washed jars until needed.
6. Follow specific directions for the best results.
7. Preheat or precook food as per recipe.
8. Place 2 quartz of boiling water in cooker with a basket in place. Set cooker on heat.
9. Place clean, sterile rubber rings on jar or cover as directed, when closure requires
separate rings. Return jars to hot water until ready to fill.
10. Fill hot containers promptly with hot food according to given directions.
11. Fill the jar to the proper level with boiling liquid when the recipe so requires. Don’t fill
the container up to the top but allow space for any expansion. All equipment used
should be clean.
12. Work out bubbles with a clean knife or spatula. Wipe sealing edge with the clean wet
cloth. 13. Adjust closures on jars according to directions for types of closures used.
13. Place each hot container inside the pressure canner.
14. Put the cover on the cooker and lock it in the closed position. Use maximum heat under
it.
15. Watch for steam to come from the petcock. The Petcock valve should be opened wide.
Under no conditions should pressure be raised in the cooker until it is in exact position.
16. Allow the steam to come out freely for 7-10 minutes to eliminate all air pockets. Close
petcock.
17. Use maximum heat to raise pressure to the required point and then lower heat to
maintain the pressure desired. Start counting processing time the moment required
pressure is reached. To eliminate fluctuations in pressure, a pressure cooker should be
kept at the required point by raising or lowering the heat as needed.
18. Turn off the heat at end of processing time or move the cooker from the heat at end of
processing time when using an electric stove or any other constant heat unit.
19. When canning in glass jars, allow pressure to return to zero of its own accord. When
the indicator reaches zero, let the cooker cool for 2-3 minutes.
20. Open petcock. Remove the cover from the cooker. Under no circumstances should its
cover be turned until the dial on the steam gauge points to zero. Lift cover so steam is
away from you.
21. Immediately toss dishtowel over the cooker and containers. Let cooker stand for 3-4
minutes.
22. Remove basket of jars from cooker and place on board or towel free from draft. Be sure
to follow the directions that come with a pressure canner.

8
How to Seal Tin Cans with Hand Automatic Can Sealer
1. Fasten sealer firmly to table or armchair using the clamp.
2. Attach crank to worm shaft and tighten the set screw.
3. Change the chuck, height washers, and levers to the size of the can be sealed.
4. Lower the base plate by turning can lifter handle as far as possible to the left.
5. Place cover on can and set can on the base plate.
6. Place the first operation roll and rivet in the first adjusting lever.
7. Raise can until it is clamped firmly between the base plate and chuck.
8. Turn crank clockwise (eleven turns) until the first operation roll is through half sealing.
After a half – sealing, the cans are placed in the pressure cooker for 15 minutes
exhausting to form a vacuum.
9. After exhausting the cans, remove the first operation roll and put the second operation
roll and rivet in the adjusting lever.
10. Turn crank clockwise (ten turns) until the second operation roll returns to its normal
position away from the chuck.
11. Release sealed cans by turning the can lifter handle as far as possible to the left. The
machine is now ready to receive another can for sealing.

Instructions for Changing the Automatic Can Sealer from One Size to Another
A. Pull down on chuck, which will slip out of place. While the sealer is new it is sometimes
necessary to force the chuck by placing a screwdriver against the chuck shaft, which is
inside the chuck holder bushing.
B. Remove base plate, base plate shaft, and height washers. Put washers, marked with
the size of can to be sealed on top of the compression spring.
C. Lift the rivet from the adjusting lever. Move the adjusting lever until the rivet is inserted
into the hole marked with the size of the can to be sealed. The rivet should be changed
on both the first and second operation side of the sealer.

How to Use the Pressure Cooker

1. Place one – and – a – half (1/2) inch water in the cooker.
2. Put rack withstand at the bottom of the cooker. A rack can be old bottles or milk cans
of the same height filled with water.
3. Place the packed glass jars on the rack in the cooker.
4. Put on the cover of the cooker. Be sure the cover arrow aligns with the “line mark” on
the rim of the body of the cooker.
5. Tighten two opposite Bakelite wing nuts or knobs at the same time evenly. Never tighten
one wing nut or knobs at the same time evenly. Never tighten one wing nut or knob at
a time. 6. Turn on the stove. The water in the cooker begins to boil at 212 F or 100 C
at sea level forming steam. The steam drives out the air through the vent pipe and
heat begins to penetrate the glass jars.
6. Exhaust the air in the cooker for 8 to 10 minutes so that air cannot interfere with the
passage of heat.
7. Close the vent pipe by putting the pressure regulator weight. The hole of the pressure
regulator weight should correspond to the desired pressure directly over the vent pipe.
For instance, if the desired pressure is 10 pounds so the pressure regulator weight hole
of 10 is inserted over the vent pipe.
8. When the vent pipe is closed, the steam can no longer escape so the pressure rises to
the desired pressure.
9. If the desired pressure is reached, start counting the processing time. If the processing
time is 90 minutes, so maintain the pressure and temperature for 90 minutes. 11. At the
end of the processing time, turn off the stove. Temperature and pressure begin to fall
as the cooling-off period starts. Wait until the gauge registers to zero (0) pressure and
remove the pressure regulator weight.

9
 10. Loosen two opposite bakelite wing nuts or knobs at the same time. When all wing nuts
were loosened, open the cover of the cooker in a slanting position away from the face.
11. Get immediately the glass jars one at a time from the cooker and close. Invert the glass
jars to determine if bubbles continue to flow as a sign of good sealing.
12. Cool the glass jars at room temperature as well as the cooker.

Procedure for Calibrating Equipment

Below is a sample of a manufacturer’s specification on calibrating a measuring device so
that the measurement that will be obtained is accurate:
1. Assemble the consolidometer with a hard steel disk of approximately the same height
as the test specimen and 1millimeter smaller diameter than the ring.
2. Moisten the porous stones and filter papers.
3. Sufficient time, a minimum of 2 minutes, shall be allowed for the moisture to be
squeezed from them during each increment of the calibration process.
4. Load and unload the consolidometer as in the test and measure the deformation for
each load applied.
5. Plot corrections to be applied to the deformation of the test specimen.

Equipment/Machine Wear and Tear

One factor to consider in the selection/purchase of food processing equipment is the
construction materials used in making the equipment/machine, tool, or utensil. Food
equipment and utensils have food contact and non-food contact surfaces.
The Food and Drugs Administration (FDA) and construction standards from Nation
Sanitation Foundation (NSF) International and Underwriters Laboratories Inc. require food
equipment and utensils to be:
▪ Smooth
▪ Seamless
▪ Easily cleanable
▪ Easy to take apart, disassemble or dismantle
▪ Easy to put together or reassemble
▪ Equipped with rounded corners and edges

To ensure that food processing equipment can be properly maintained in line with the
company or organization’s maintenance system. The condition of machine parts can be easily
detected as to the presence of:
▪ Wear and tear
▪ Cracks
▪ Leaks
▪ Corrosion

If the parts are easy to assemble and disassemble, it is easy to dismantle machine parts
that breakdown so they can be repaired or replaced right away.

(Source: Ferdinand S. Bravo, Principal IV.FOOD (FISH) PROCESSING K to 12-Technology and

Livelihood Education. Pasig City: Department of Education, 2013.11-24.)

10
Activity 1: Classify Me

Directions: Classify the following common methods of food processing according to their uses.
Write your answer on the chart.

Bangus Sardines Manggo Jam coconut vinegar tomato wine

Salted fish dried fish chayote pickles
mixed vegetable pickles

Salting Fermentation Pickling Canning

1. 1. 1. 1.

2. 2. 2. 2.

Activity 2: Make It Equal

Directions: Fill in the circles with answers advantages and disadvantages of applying standard
procedures in using tools, equipment, instruments, and utensils.

Standard procedures
in using tools,
equiment, utensil, and
instruments

Advantages Disadvantages
1. 1.

2. 2.

3. 3.

11
Activity 3: Be My Partner
Directions: Column A is a list of the different methods of food processing. Draw a line from the
word in Column A to its definition in Column B.
Column A
1. Canning
2. Smoking
3. Salting
4. Fermentation
5. Drying
Activity: Entrance and Exit Tickets
Directions: Please write down your honest responses to the questions written on each ticket.
Entrance Ticket
What did I learn about the use of tools,
equipment, instruments, and utensils in
food processing?
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
Column B
a. Application of hot air
b. Is the process of preserving or
extending the shelf life of food by
either anaerobic fermentation in
brine or immersion in vinegar
c. Is the preservation of food with dry
edible salt
d. Is the process of flavoring, browning,
cooking, or preserving food by
exposing it to smoke from burning or
smoldering material most often wood
e. Is a method of preserving food in
which the food contents are
processed and sealed in an airtight
container
Exit Ticket
What are the three best things I
learned today?
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
______________________________
12
Activity: Complete Me

Directions: Complete the table by listing 3 examples of different tools, equipment, instruments,
and utensils of food processing. Write your answer below.

Food
processing Different Methods of Food Processing
tools and
equipment
Canning Fermentation Pickling Salting

Tools

Equipment

Instruments

Utensils

13
Activity: Situational
Direction: Give 3 examples of different tools, equipment, instruments, and utensils of food
processing from the situation given. Write your answer below.

SITUATION 1

My father asks me to prepare a simple Achara, what tools, utensils, and instruments do I
need to use?

TOOLS UTENSILS INSTRUMENTS

____________ ________________ ________________

____________ ________________ ________________

____________ ________________ ________________

SITUATION 2

My mother asks me to prepare a simple Bagoong, what tools, utensils, and instruments do
I need to use?

TOOLS UTENSILS INSTRUMENTS

____________ ________________ ________________

____________ ________________ ________________

____________ ________________ ________________

14
Directions: Choose the letter of the best answer. Circle the letter of your answer.

1. Why is it important to review all procedures in using standard measuring devices?

A. To enable a food processor to use the appropriate measuring device
B. To enable a food processor to work systematically and accurately
C. To ensure proper use of standard measuring devices
D. All of these
2. Your teacher instructed you to measure the salinity of brine you will use in curing fish.
Which of these will you do?
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
3. You were assigned to monitor the temperature of smoke inside the smokehouse. What
will you do to correctly perform 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 procedure in measuring liquid?
A. The obtained measurement is inaccurate
B. The work is not properly done
C. Both a and b
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. Using an anemometer
B. Using a refractometer
C. Using a salinometer
D. Using a thermometer
6. What are some of the specifications included by the manufacturer of a certain tool,
equipment, or utensil?
A. Dimension as to size, height, capacity, etc.
B. Handling and operating requirements
C. Proper care and maintenance
D. All of these

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7. Why are specifications for food processing tools, equipment, and utensils necessary?
A. Because they provide information to the user as to how they must be properly
handled and operated in order to avoid an accident
B. Specifications give information concerning the proper use, care, and
maintenance of the tools, equipment, and utensils
C. Specifications provide information about the tools, equipment, and utensils
D. Both a and b
8. If you are a food processor, why do you need to know the parts of the equipment, tool
and utensil, and their functions?
A. To appreciate the usefulness of a particular device
B. To be able to correctly operate/manipulate a tool, equipment, or utensil
C. To be able to do some simple repairs on them
D. To easily determine if a part is missing
9. If you are going to pack processed foods in tin cans, why do you need to seal it with a
can sealer?
A. A can sealer is the appropriate equipment for attaching the cover to the body of
a tin can with is first and second operation rolls
B. Cans cannot be sealed manually
C. Tin cans are difficult to seal
D. To properly seal them
10. What determine the kinds of tools, equipment, and utensil you will assemble, sanitize,
inspector check?
A. The availability of tools, equipment, and utensils
B. The kind of product to be produced
C. The method of food processing to be done
D. The raw materials to be processed
11. You have already removed the dirt from the tools, equipment, or utensils used in
processing the food by washing them with soap and water. Why do you still need to
sanitize or disinfect them?
A. To effectively kill or destroy all the germs and microorganisms which remained
after washing
B. Washing alone cannot remove the microorganisms and germs
C. Washing with soap and water only removes the adhering dirt
D. All of these
12. Which of the following is a sanitizing agent used for killing the germs and
microorganisms present in the tools, equipment, and utensils?
A. Calcium chloride C. Sodium hypochloride
B. Sodium chloride D. Magnesium sulphate
13. How will you properly store tools, equipment, and utensils after using them?
A. Apply lubricant to parts of equipment that undergo friction to prevent wear and
tear
B. Stow them in a clean dry place with a good ventilation
C. Wipe dry all tools, equipment, and utensils which were washed with water before
keeping them
D. All of these

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14. Why do you need to inspect and check the condition of equipment and machines before
operating them?
A. To check if electrical plugs are in good condition To check if no parts are
defective or missing
B. To check if no parts are defective or missing
C. To see if they are old or new ones
D. Both and b
15. What preventive machine maintenance will you check before using equipment or a
machine?
A. Crack and leak detection and electric insulation
B. Machine temperature and hydraulic fluid
C. Wear and surface condition
D. All of these

Congratulations! You may now proceed to the next lesson. Good luck!

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and Livelihood Education. Pasig City: Department of Education, 2013.
Ferdinand S. Bravo, Principal IV. FOOD (FISH) PROCESSING K to 12-Technology
Livelihood Education. Pasig City: Department of Education, 2013.
Blaire D. Castillon, PhD. FOOD (FISH) PROCESSING K to 12-Technology and
Module
References
Your improvement index:
Assessment / 15
X 100 = %
What I Know / 15
What I Know/Assessment What’s more
1. D Activity 1: CLASSIFY ME!
2. A SALTING CANNING
3. D 1.salted fish 1.sardines
4. C
2.dried fish 2.manggo
5. B
6. D jam
7. D FERMENTATION
8. B 1.coconut vinegar
What I can do
9. D 2.tomatoe wine
Canning
10. C PICKLING
11. D Tools-can opener
1.papaya pickles
12. B Equipment-can sealer
2.chayote pickles
13. D Instrument-refractometer
14. D Activity 2: make it equal
Utensil-measuring spoon
15. D Advantages
Fermentation
What’s in 1.reduce errors and enhance
Tools-ladle
Activity: know me productivity
Equipment-aluminum
1. Can sealer 2.reduce employee training
Instrument-
2. Wooden salt vat time.
Utensil-measuring spoon
3. Pugon 3.Transfer work easily
Pickling
4. Panakip Disadvantages
Tools-ladle
5. Scissors 1.Increase employee training
Equipment-teflon
What’S New time
Instrument-
Activity: Guess Me 2.Increase errors
Utensil-measuring spoon/cup
1. Fermentation 3.Making mistakes
Salting
2. Salting Activity 3: be my partner
Tools-ladle, spoon
3. Curing 1.E
Equipment-
4. Pickling 2.D
Instrument-refractometer
5. Smoking 3.C
Utensil-measuring spoon/cup
6. Drying 4.B
5.A
 FEEDBACK SLIP

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