CALUMPIT NATIONAL HIGH SCHOOL

Calumpang, Calumpit, Bulacan

 WELCOME
TO OUR
TLE CLASS

IN THE NEW NORMAL

 Checking of Attendance
“EDUCATION is the FOUNDATION
upon which we build our FUTURE”
Technology and Livelihood Education

Fish Processing
(Exploratory)
 LESSON 1

USE AND MAINTAIN FOOD PROCESSING TOOLS,

EQUIPMENT AND UTENSILS
 EQUIPMENT IN FOOD (FISH PROCESSING)

OBJECTIVES:
a. enumerate different equipment needed in fish processing
b. elaborate the functions, uses and characteristics and;
c. familiarize with the features of equipment
TYPE & NAME FUNCTION/ CHARACTERISTICS ILLUSTRATION
EQUIPMENT USES
1. USED FOR AVAILABLE IN
REFRIGE- STORING FOODS DIFFERENT SIZES
RATOR IN A LOW
TEMPERATURE

2. USED FOR AVAILABLE IN

FREEZER STORING FOODS VERTICAL OR
ABOVE UPRIGHT
FREEZING FREEZER
POINT
TYPE & NAME FUNCTION/ CHARACTERISTICS ILLUSTRATION
EQUIPMENT USES
3. USED FOR HEAVY DUTY
VACUUM VACUUM
PACK PACKAGING
MACHINE WHERE AIR IS
REMOVED
DURING
SEALING

4. USED TO HEAT COMES IN VARIOUS

GAS RANGE SOURCE SIZES AND
DURING CAPACITIES
COOKING OR
PROCESSSING
FOODS
TYPE & NAME FUNCTION/ CHARACTERISTICS ILLUSTRATION
EQUIPMENT USES
5. USED TO USUALLY MADE OF
PRESSURE PROCESS HEAVY DUTY
COOKER FOOD/FISH METAL AND
PACKED LIKE AVAILABLE IN
CANNED DIFFERENT
SARDINES CAPACITIES

6. USED FOR MADE OF HEAVY

CAN SEALING CANS METAL AND
SEALER OPERATED
MANUALLY
TYPE & NAME FUNCTION/ CHARACTERISTICS ILLUSTRATION
EQUIPMENT USES
7. USED FOR COMES IN
SMOKE SMOKING FISH DIFFERENT TYPES
HOUSE AND OTHER LIKE CABINET,
FISHERY/ FOOD BARREL OR DRUM
PRODUCTS

8. USED TO SEAL COMES IN

POLY/ PACKAGING DIFFERENT SIZE
IMPULSE AND OTHER
SEALER THERMO-
PLASTIC
TYPE & NAME FUNCTION/ CHARACTERISTICS ILLUSTRATION
EQUIPMENT USES

9. THIS IS USED COMES IN

ELECTRIC FOR MIXING DIFFERENT SIZES/
MIXER FOODS LIKE CAPACITY
CAKES

10. USED TO USUALLY HAS

FOOD FACILITATE MANY FUNCTIONS
PRO- REPETITIVE LIKE EXTRACTING
CESSOR TASKS IN THE JUICES & MIXING
PREPARATION INGREDIENTS
OF FOOD
TYPE & NAME FUNCTION/ CHARACTERISTICS ILLUSTRATION
EQUIPMENT USES

11. USED FOR FINE MANUALLY OR

MEAT CHOPPING OF ELECTRICALLY
GRINDER MEAT AND FISH OPERATED

12. USED AS A AVAILABLE IN

GAS STOVE SOURCE OF SINGLE OR DOUBLE
HEAT USUALLY BURNER
USED FOR
COOKING
PROCEDURES AND PRACTICES IN A WORK

1. LIST ALL THE AREAS AND EQUIPMENT TO BE

CLEANED
2. SET UP CLEANING SCHEDULE
3. PROVIDE A FULL DESCRIPTION OF THE CLEANING
PROCEDURES
TAKE NOTE OF THE FOLLOWING:

1. PROCEDURE IN CLEANING EQUIPMENT

A. WASH ALL EQUIPMENT WITH SOAP.
B. RINSE WITH CLEAN WATER.
C. SANITIZE BY DIPPING INTO APPROVED SANITIZER SOLUTION.
E. ALLOW TO AIR DRY.

2. PROCEDURE IN SANITIZING
A. PREPARE ALL THE MATERIALS NEEDED. MEASURE A CERTAIN
VOLUME OF CHLORINE AND WATER.
B. MIX AND DIP THE EQUIPMENT IN THE MIXTURE.
C. REMOVE FROM SANITIZER SOLUTION
D. DRY THOROUGHLY.
PERSONAL PROTECTIVE EQUIPMENT IN FOOD/FISH PROCESSING:

TO ASSURE PERSONAL PROTECTIVE EQUIPMENT IN FOOD/FISH

PROCESSING, ONE SHOULD OBSERVE THE PROPER ATTIRE DURING
THE PROCESS.
“EDUCATION is the FOUNDATION
upon which we build our FUTURE”
 THANK YOU
STAY SAFE, HEALTHY AND
ALIVE
ARNEL M. NATIVIDAD
GRADE 8 TLE – TEACHER