Food Processing

Equipment, Tools,
and Utensils
EQUIPMENTS
SMOKEHOUSE
 used in treating the
fish or
meat with smoke.
FISH TRAP / BAKLAD

• used in drying the

fish before smoking
BISTAY
• Used for collecting
sun-dried fish
OIL DRUM
• used as a container to keep
salted fish during
the fermentation.
RANGE
• provides the necessary
heat in cooking food
WEIGHING SCALE

• used to measure large

quantities of ingredients
REFRIGERATOR

• used in maintaining
the freshness of raw
materials
MEAT GRINDER

•Use for grinding meat

BLENDER

• used for blending liquids

and solid foods or
emulsifying food.
PRESSURE COOKER
• an airtight pot in which
food can be cooked
quickly under steam
pressure
STEAMER
• used to cook or prepare
various foods with
steam heat through
holding the food in a
closed vessel reducing
steam escape.
EARTHEN POTS

• used in storing the

salted products.
TOOLS & UTENSILS
KNIFE

• used for cutting, chopping,

dicing, slicing, mincing,
and peeling,
PEELER
• used to peel vegetable and
fruits
CAN OPENER
• used to open the can
COLLANDER
• used to strain vegetable,
pasta, etc.
CUTTING BOARD
• a wooden or plastic
board where meat,
fruits, and vegetables
are cut.
FUNNEL
• used to transfer the liquid
into the jar/ small containers
GRATER
• used to grate or shred
vegetables,
fruits, cheese, etc.
KITCHEN SHEARS

• used to cut vegetables, fruits,

and fish
MEASURING SPOON

• used to measure an
amount of
a substance, either liquid
or dry, when cooking.
LIQUID MEASURING CUP

• used for measuring liquid

ingredients like milk,
vinegar, oil, etc.
REFRACTOMETER
• used to measure the ph
content and degree
salinity of solution or
food.
SALINOMETER
• used to measure the
salinity of a brine.