PROCESSING FOOD

BY SUGAR
CONCENTRATION

Glaynore P. Pindog
Lesson 1:
Prepare Equipment, Tools, and
Utensils for
Processing
PRE-TEST: Give me a number!

What are the tools, equipments, and utensils that are needed
in food processing ? Give me atleast one 
 DEFINITION OF TERMS
1. PPM – parts per million, the normal method of
expressing chlorine levels in sanitizing solutions.
2. Tools –These are devices for doing object designed to
do a particular kind of work.
3. Equipment – the supplies and other items needed for a
particular task or activity.
4. Utensil – implement or container used in food processing laboratory.
5. Sanitize –to clean something thoroughly by disinfecting or sterilizing to
make it free from germs or microorganisms.
6. Disinfect – process of cleaning to prevent the growth of microorganism disease-carrying
microorganisms and prevent contamination.
7. Calibrate –to test and adjust the accuracy of a measuring instrument or device.
8. Specification –the detailed description, dimensions and materials that is enough to provide
the information about a product.
 Utensils used for processing
food
by sugar concentration
Colander – Used for rinsing or for
blanching fruits and vegetables.

Casserole – Used for cooking jams,

jellies marmalade and preserves.
• Slicer – Used for slicing fruits
and vegetable for marmalade.

• Sterilized Canning Bottles –

commonly used as primary packaging
For sugar concentrated products.
• Wooden Spoon – Used for stirring
jams, jellies, marmalades and preserves
while these products are still on fire.
In spoon testing a wooden spoon is
also is best to use.

• Strainer – a mesh with handle that is

used for staining off particles from fruit
juices.
Apparatus used for processing food
by sugar concentration
• 3. Draw the device near the bright source of light and look through
the field vision.
• 4. Read the corresponding number on the scale. The line between the
dark and light fields can be seen in the field vision. The scale
expresses the percentage of sugar in the sample.

5. Open the prism and remove the sample with a piece of paper or
clean wet cotton (use distilled water).
• Jelly Thermometer – use to
determine the jellying point.
Jelly thermometer is used by
dipping the point of it in the jelly, it
may also clip in the pan so that the
temperature can be monitored.
Equipment Used for Processing Food
by Sugar Concentration
• Functions of Equipment
-Knowing the parts and functions of equipment used in
processing food ensures accuracy of use, operation and care for them. It
is very
easy to manipulate a particular device if he knows all its parts and
their functions. Proper maintenance for the parts of any equipment can
also be done if a processor is familiar with them.
• BLENDER
-Blender in sugar
concentration is used for making
puree or mixing ingredients and
liquids.
• Steam Jacketed Kettle
-Steam Jacket Kettle is used
for cooking jam, jellies and other
food concentrates.
Inspecting and Checking Condition
of Equipment and Machines
Why should we check equipments before
using?
• checked to make sure that it is very functional and in good condition

• It will guarantee that all their parts are intact and that no part is missing or
defective

• assure that electric plugs and wirings are not defective and will not in any
way cause problems or short circuits, electrocution or any form of accident
• Regular checking and inspecting of equipment and machines
will facilitate preventive maintenance which includes checking
the following:
1. Machine temperature
2. Hydraulic fluid
3. Gear and surface condition
4. Crack
5. Leak detection
6. Vibration
7. Corrosion
8. Electric insulation
Let us remember:
• Washed tools and utensils must be air dried or wiped
dried before storing them. They must be kept in clean
racks or cabinets which are well ventilated and not
subjected to drafts or rain. They should be arranged orderly,
and properly labeled when possible for identification,
easy access and use.

• It is important to prepare, clean and sanitize equipment,

tools and utensils in processing foods by sugar concentration.
In so doing, time and energy is saved and contamination
is avoided.
Activity 1:

1. What is our topic for the 3rd quarter ?

2. Give atleast 2 tools used in food processing.
3. What is the meaning of PPM?
4. It the most common knife ?
5. It is used for rinsing or blanching fruits and vegetables?
6-10. What have you learned today ?
Thank You 