7/8

Technology and
Livelihood Education
Quarter 1 – Module 2:
Food Processing
(Exploratory Course)
TLE FOOD PROCESSING – Grade 7/8 (Exploratory Course)
Alternative Delivery Mode
Quarter 1 – Module 2: Use and maintain tools, equipment, instruments and
utensils
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in
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government agency or office wherein the work is created shall be necessary for
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impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

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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 Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Marilyn R. Bernal
Editors: Mary Ann D. Calaque, Raquel B. Docallos, Lorena L. Villarin
Reviewers: Amalia C. Caballes, Sally A. Palomo
Illustrator: Jay M. Alora
Layout Artist: Wilma M. Abendan
Management Team: Allan G. Farnazo
Gilbert Barrera
Arturo B. Tingson
Peter Van C. Ang-ug
Juliet F. Lastimosa
Sally A. Palomo
Gregorio O. Ruales

Printed in the Philippines by ________________________

Department of Education – Region XII

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/(083) 2281893
E-mail Address: region12@deped.gov.ph
 7/8

Technology and
Livelihood
Education
Quarter 1 – Module 2:
Food Processing
(Exploratory Course)
Introductory Message
For the facilitator:

Welcome to the Food Processing for Grade 7/8 Exploratory Course!

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.

ii
For the learner:

Welcome to the Food Processing for Grade 7/8 Exploratory Course!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

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.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

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. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

iii
 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

iv
 Lesson Use and Maintain Tools,
1 Equipment, Instruments,
and Utensils

What I Need to Know

What a wonderful day! Do you want to have more learning? In this module,
you will be equipped with knowledge and skills in using tools, equipment,
instruments and utensils in food processing.
After going through on this module, you should be able to:

 Use and maintain tools, equipment, instruments and utensils

TLE_AFFP9- 12 UT-0b-2
 Interpret a food processing procedure
 Apply standard procedures in using tools, equipment,
instruments, and utensils
 Calibrate tools, equipment, instruments and utensils
 Follow procedures in sanitizing tools, equipment, instruments
and utensils
 Use tools, equipment, instruments, and utensils according to job
requirements and manufacturer’s specification
 What I Know

Hello! Are you ready for the next lesson? Let us see how much you know about
tools and equipment in food processing. Read the questions and encircle the letter of
your answer.

Directions: Encircle the letter of the correct answer.

1. What is the device used for measuring small quantities like spices and
preservatives?
a. thermometer
b. heavy duty scale
c. triple beam balance
d. clock type weighing scale
2. What is the function of the scissors?
a. trim the fins of the fish
b. chop the fins of fish into small pieces
c. remove the scales of the fish
d. open the cover of the processed product
3. Which of the following is used as a container to keep salted fish during the
process?
a. bistay
b. oil drum
c. mixing bowl
d. earthen pots
4. What is the purpose of using Panakip?
a. to keep fish submerged
b. to keep salted products
c. to store the salted products
d. to cover the fish submerged in a brine
5. What tools or utensils are used for storing salted fish products?
a. freezer
b. refrigerator
c. mixing bowl
d. earthen pots
6. What device is used to measure the temperature of the fish?
a. beaker
b. salinometer
c. thermometer
d. refractometer
7. What device is used to measure the weight of the food?
a. thermometer
b. weighing scale
c. measuring cup
d. measuring spoon
8. Which of the following is an advantage of food processing?
a. availability of seasonal food throughout the year
b. expensive food are avoided
c. fresh food are cooked immediately
d. food is consumed until the expiration date
9. What equipment is used to remove the scales of the fish?
a. knife
b. scissors
c. chopping board
d. descalers and scalers
10. Which of the following is the disadvantage of food processing?
a. preparation consumes a lot of time
b. needs a lot of food processing resources
c. proportioning of ingredients is not followed
d. added empty calories to food constituting junk

11. If Mr. Francisco used pugon in preserving the Hito fish he caught in
fishpond, what fish processing procedure is it?
a. heating
b. freezing
c. smoking
d. canning
12. Kardo prepares escabeche for his Aunt Ludi who will come to visit their
home tomorrow. He wants to preserve and maintain its flavor, what fish
processing procedure did he apply?
a. heating
b. freezing
c. smoking
d. canning
13. When you buy small amount of spices and liquid preservatives in the
market, how can you assure the accuracy of its weight?
a. heavy duty scale is used
b. checkweigher scale is used
c. clock type weighing scale is used
d. calibrated triple beam balance is used
14. How do you kill germs and microorganism in a tools, utensils and
equipment?
a. wash with soap and rinse with clean water
b. wash with soap and wipe with dry cloth
c. wash with soap, rinse with clean water and sanitize then air dry
d. wash with detergent solution, rinse with clean water, wipe with clean
cloth and keep in the cabinet.
15. How do you calibrate a weighing scale device?
a. check the brand of the weighing scale
b. check the type of weighing scale used
c. check the place where the weighing scale is placed
d. check the hand of the weighing scale pointed at zero degree
 What’s In

In the previous lesson, you have learned how to select tools, equipment,
utensils and instruments used in food processing. You are aware already that
equipment, tools and instruments are essential in food processing. You have widen
your learning about the selection and reporting of defective tools, equipment and
instruments. Are you ready? Let’s start!

Activity 1.1 – SPOT ME RIGHT!

Directions: Look at the following pictures eagerly. Put a check mark (/) in
the tools, equipment, instruments and utensils used in food processing.

1 2 3
ININST

4 5 6
 What’s New

Are you ready? Answer this activity to determine how much you already
learned in using the tools, equipment, instruments, and utensils by following the
standard procedure.
Activity 1.2 – INTERPRET ME!

Directions: Interpret what fish processing procedure undertaken in the given

situation below. Write heating, freezing, drying, and smoking in the space
provided.

Nena is a medical college student and a

government agency scholar. Her father
Antonio is a fisherman who once went home
with an abundant fish. She needs money to
1. sustain her school projects like laboratory
apparatus and paraphernalia. She thinks of
getting money out of the fishes her father
have. She marinated the fish and keep it
overnight to sell in the morning.

Braulio displays the fish using baklad under

2.
the heat of the sun.

Tony wants to keep and maintain the

3. freshness and flavor of the fish for a period
of time.

Nora wants to preserve a cooked food for a

4. week without changing its savor. She cooked
the fish as pinaksiw.
Pedro used pugon to preserve the fish for
5. food.
Activity 1.3 – I’M SURE!

Directions: From the given situation, identify and name the measuring
device shown. Write your answer in the space provided.

Measuring Devices Situation Answer

Nestor went to an
Supermarket and buy
spices and preservatives.
1 He should check the
weighing scale if the hand
pointed to zero and weigh
the items before paying it.

Leny checks the degree of

freshness by dipping the
2
body of fish that she wants
to marinate.

Wency went to a
supermarket to buy 5 kilos
3 of rice grain. She looked up
on the weighing scale if the
hand pointed at zero.

Merry was told to prepare a

fruit shake. She checked
and inspected the
equipment together with
4
the outlets then operated it
in accordance with the
manufacturer’s
specification.
Activity 1.4 – APPLY, FOLLOW AND USE!

Directions: Read and analyze the specifications and the job requirement
given. Write the tools, equipment, utensils or materials described in the space
provided.

DESCRIPTIONS ANSWER

It indicates the degree of freshness or coldness of a food or

body of fish. After using, clean it by washing with soap,
1.
rinse with water, dip into sanitizing solution, and then air
dry.
It is used for cooking food. After using, it should be wash
with soap, rinse with clean water to remove dirt, then wipe
2.
with clean dry cloth to prevent corrosion.

These are used for cutting or slicing fish or meat or scaling

fish. It should be washed with soap, rinsed with clean
3.
water, wiped with dry cloth then kept it in the rack or
cabinet.

It is an equipment used to kept and maintained the flavor

4. and quality of fresh fish. Thus, reducing the biochemical
reaction of the fish flesh.

It is one of the cheapest and easiest available sanitizers

used in the treatment of water for household, factory and
5.
processing equipment.

CONGRATULATIONS!

JOB WELL DONE!

 What Is It

Are you excited to know more about food processing procedures? Yes you are!
How about the tools, equipment and utensils used in food processing with their uses
and functions? Here it is.
Read this information then find out how much you can learn.

FOOD (FISH) PROCESSING PROCEDURE

Food (fish) processing procedure involves four basic procedures used in
final processing of fish products for consumption, cooking, or storage such as
heating, freezing, drying, and smoking.

1. Heating occurs during both the cooking and the canning process. It can alter
the quality and nutritional value of fish.
2. Freezing keeps and maintains the flavor, quality and reduce the biochemical
reaction in fish flesh.
3. Drying reduces the water activity of fish, decrease the growth of
microorganisms.
4. Smoking slows the chemical reaction that harms the quality of the fish
product.

THE EQUIPMENT, TOOLS, UTENSILS AND INSTRUMENTS:

Equipment is a machine, appliance or accessories used for processing food

at home and in industry.

Tools is an implements or device that works through holding by hand in

various processes.

Utensils is an accessories or materials used in working different food services

in processing.

Instruments is a measuring device that display the accurate measurement,

weight and degrees of the different raw materials, ingredients, seasoning and
extenders needed in processing food products.

The equipment, tools, utensils and instruments purchased accompanied

with a manual containing specifications of the uses. It includes the manipulation,
operation, maintenance to lengthen the serviceability.

1. Impose basic safety precautions to follow.

2. Give warning labels.
3. The dimensions, capacities and weights accommodated by it.
4. Give instructions on how to care the equipment, tools or utensils.
5. Give instructions on the correct usage of the device.
 Measuring Devices Used in Food Processing and Their Uses

MEASURING DEVICES USES

a type of weighing scale used

to measure light weight
1. Triple beam
ingredients, seasoning and
balance
extenders needed in
processing food products.

a type of weighing scale used

to measure heavy weight of
2. Heavy duty scale
ingredients, seasoning, and
extenders needed in food
processing.

a type of weighing scale which

3. Checkweigher is digital scale used to weigh
scale raw material for food
processing such as meat, fish,
vegetables, and fruits.

4. Clock Type a type of weighing scale used

weighing scale to weigh large amount of raw
material for food processing.

a kind of measuring device

that measures the
5. Thermometers temperature of the raw
material, either in its coldness
or freshness or the degree of
high and low pressure.
 MEASURING DEVICES USES

a kind of measuring device

that used to measure an
6. Measuring Spoon
amount of ingredients,
seasoning or extenders either
liquid or dry.

a type of measuring cup used

to measure the volume of
liquid ingredients, seasoning,
and extenders.
7. Measuring Cup For Liquid
a type of measuring cup used
to measure solid or powder-
form ingredients, seasoning,
extenders such as flour, salt,
and minced garlic.
For Solid
 Tools and Utensils Used in Food Processing and Their Uses

TOOLS AND UTENSILS USES

a tool or utensils used to cut,

1. Knives slice or scale raw material such
as fish meat, vegetables, and
fruit.

2. Filleting knives a tool or utensil used to fillet

raw material like fish.

a tool used to trim – off fins of

3. Scissors fish.

4. Descaler or
A tool or utensil used to remove
scalers
scales of fish.

a tool used to mix and stir the

5. Wooden shovel salt and small fish mixed for
or spade
salting.
 TOOLS AND UTENSILS USES

a utensil used to scoop up the

6. Panandok
cooked fish from boiled brine.

a tool used to display the brine

7. Baklad
cooked fish for drying.

a utensil used to pick-up or

8. Tong
handle food.

a utensil used when a raw

9. Chopping board material for food processing is
cut, slice, and mince.
 EQUIPMENT USES

an appliance or machine used to

10. Oven heat food.

an equipment used to cook the

11. Gas Stove
raw material in food processing.

an equipment used as storage

to keep and maintain the taste
12. Refrigerator and freshness of raw material
in food processing.

an equipment used to blend

ingredients, seasoning needed
in food processing.
13. Blender
 Smoking Equipment Used in Food Processing and Their Uses

Salting Equipment Used in Food Processing and Their Uses

SALTING EQUIPMENT USES

1. Oil drum an equipment used as a

container to keep salted fish
during the process.

an equipment used to store

2. Earthen pots salted mixture in food
processing.

used as a container in the

3. Wooden
salting process.
salting vat

used to smoked fish.

4. Pugon

SMOKING EQUIPMENT USES

 an accessory used to
1. Bakol transport smoked fish and
made of bamboo.

an accessory used in storing

2. Bistay
the salted dry products.

an accessory used to dry

3. Dinarayan
salted fish.
 Calibrating Instruments, Tools and Equipment

1. Steps to follow in Calibrating instruments

a. Weighing Scale – its measurement hand should point at zero while it

is empty.
b. Thermometer – the mercury should rise to its temperature when dip
in cold, hot or fresh raw material.

Steps in Calibrating Equipment and Instruments:

1. Clean the equipment and instrument using water and soap.

2. Rinse and sanitize by dipping or soaking.
3. Rinse with clean water and drain.
4. Let it dry (Air Dry).
5. Use clean piece of cloth to wipe.
6. Inspect the parts and function.
7. Store in a clean dry cabinet.

The Wear and Tear of an equipment

1. Factor to consider in selecting or buying food processing

equipment is the construction materials used.

Kinds of construction materials:

A. Metals
1. Chromium is used in the construction of cooking utensils which is
comfortable to clean and have a radiant finish.
2. Stainless Steel is used in the construction of food containers with a
supreme tough finish and glossy coating to make comfort in cleaning.

Plastic

It is formed into various combinations of kitchen utensils which is long-lasting

and not costly.

Below are the examples:

1. Acrylics – it has a strong resistance in sunlight used food container cover

2. Melamines – it is heat resistant, unbreakable and desirable for service
plates and glassware.
3. Fiberglass – it is fire resistant used in appliances or machines with moving
parts.
4. Polyethylene – it is a thermoplastic used in packaging food products
5. Polypropylene – it is also a thermoplastic used in different applications like
dishwashing racks.
Wood

Wood is porous to bacteria, moisture, absorbs food odors and stains, wears
easily under normal used requires frequent maintenance and repair.

Food processing equipment should 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:

a. Wear and tear

b. Cracks
c. Leaks
d. Corrosion

When there is no malfunction on the different parts of the equipment, it can be

described as:

a. functional
b. fixable

A. Food equipment and utensils have food contact and non – food contact
surfaces.
1. Food contact surfaces are the parts which normally come into contact with
the food.
2. Non – food contact surfaces are the remaining parts and the surrounding
area that should not contact the food during the production.

The Parts of the Compression System of Refrigeration and their functions

1. Compressor – where the heat evolved

2. Condenser – where the gas cools and condenses
3. Control valve – released the condensed gas into liquid
4. Evaporating coils – where the liquid released from control valve pass
5. Freezing compartment – where the evaporating coils found
6. Liquid refrigerant – turns into gas caused to lower the temperature.

Compression System
 The Parts of the Absorption System of Refrigeration and their functions

1. Small burner flame – gives heat that bring out the gas from the
ammonia – water mixture.
2. Insulated box – maintain the coolness and an evaporating gas or refrigerant
3. Evaporating coils – the mixture of ammonia passes
4. Freezing compartment - the evaporating coils found and the ammonia gas
evaporates.
5. Absorber – where ammonia gas goes down and absorbed by water.

Absorption System of Refrigeration

CLEANING AND SANITIZING EQUIPMENT AND INSTRUMENTS:

Sanitizing or disinfecting rids or reduces the number of microorganisms on

surfaces where food comes in contact. Use physical and chemical sanitizing agent
that kill microorganisms remained after cleaning.

Washing with soap and water is important to removed dirt or debris by physical
and/or mechanical. Detergent solution is used for scrubbing surfaces of tables, 150
– 200 ppm chlorinated water and tools and utensils are also cleansed and sanitized
by soaking.

Chlorine is an inexpensive and most used treatment of water in household or in

factories and a sanitizer to any food processing equipment.

1. Steps in Cleaning equipment and instruments

a. use soap and clean water in washing
b. dip, remove and air dry
2. Steps in sanitizing:
a. prepare an exact amount of chlorine and water
b. dip the equipment or instruments into mixture.
c. remove and dry.
 What’s More

Activity 1.5 – WHAT’S MY USE?

Directions: Read the questions or statement and write the letter of the correct
answer.

1. How do you address problems on wear and tear of equipment parts?

a. Fix the broken part by yourself.
b. Repair the faulty operation to avoid accidents.
c. Regularly checked and inspect to determine the condition of the
equipment.
d. Know the parts and function to determine the correct operation of the
equipment.

2. Why do you process fish for food using different procedure?

a. to add income
b. to explore and discover
c. to ensure food for the family
d. to increase the shelf life of fish for food

3. How to get rid or reduced the number of microorganisms on surfaces where

food comes in contact?
a. by checking regularly
b. by sanitizing or disinfecting
c. by cleaning through washing with water
d. by inspecting the parts of different tools, equipment and utensils
4. How do you kill microorganisms that remained after cleaning
equipment/machine, tools and utensils?
a. use soap and water for washing
b. wipe and dry with ventilation
c. use detergent solution in washing
d. use physical and chemical sanitizing agent

5. How important is washing with soap and water in cleaning and

sanitizing?
a. removed odor
b. removed stains
c. removed microorganisms
d. removed dirt or debris by physical and mechanical

6. Which of these should you do to prevent the metal surface of your gas range,
oven and gas stove to corrode?
a. wash with soap and water
b. wash with running water
c. wipe off spilled food then wash and wipe thoroughly
d. scrape the surface with spilled food then apply lubricants
7. Why do you need to follow procedure in using a blender?
a. to know the parts
b. operated manually
c. electrically operated
d. to use it appropriately

8. Why do you still need to sanitize or disinfect the tools, equipment and utensils
after removing and washing the dirt with soap and water?
a. washing with running water kills microorganisms
b. washing alone can remove the microorganisms and germs
c. washing with soap and water cannot remove the adhering dirt
d. it kills or destroys all the germs and microorganisms which remained
after washing

9. What is the sanitizing agent that is inexpensive, most used and available
anywhere which kill germs and microorganisms?
a. detergent
b. soap and water
c. chlorine solution
d. clean water only then air dry

10. How do you calibrate the thermometer?

a. Check the brand of the thermometer.
b. Temperature should be high.
c. See to it that the hand is pointed at 100 degrees.
d. Dipping it in hot food to see if the mercury rises to desired temperature.
 What I Have Learned

You are now nearing the end of this module. If you are ready, write a summary
of what you have learned from the previous activities. If you need to learn more, go
back and review the activities that you have done.

Activity 1.6 – SUM IT UP!

Why is it necessary that we should learn the usage of tools and equipment?
Let’s test your mind! Are you willing to take this?

Directions: Write the correct word in the blank.

1. __________ one of the cheapest sanitizers used in the treatment of water for
both household and factory.
2. __________ occurs during the cooking process and the canning process.
3. __________ used as food containers with a highly durable finish and shiny
surface easy to clean and maintain.
4. __________ used for a variety of dishes and glassware.
5. __________ the parts of equipment or utensils construction which normally
come into contact with the food.
6. __________ kept and maintained the flavor reduced the biochemical reaction
in fish flesh.
7. __________ used in equipment with moving parts.
8. _________ used for picking up or handling food.

9. _________ involved four basic procedures used in final processing of fish

products for consumption, cooking, or storage.

10. _________ used to make covers for food containers.

 What I Can Do

How well Did You Perform?

Find out by accomplishing the Performance Criteria Checklist honestly and

sincerely. It is your learning at stake!

Performance Criteria Checklist for Task Sheet 1.1

Proper Use of Blender

Student’s Name _______________________________ Date: __________

Did the student/s…. YES NO N/A

1. Prepared the equipment and checked before using?
2. Demonstrated the proper plugging into the outlet before
switching?

3. Cleaned and sanitized the equipment before and after

using in accordance with specifications of teacher’s
instructions?

Comments/Suggestions:
__________________________________________________________________________________
_________________________________________________________________________________.
 Task Sheet 1.1

Proper Use of Blender

Equipment, tools and materials:

•blender
•outlet

Procedures:
1. Check and inspect the blender and outlets.
2. Insert the plug of blender into the outlet.
3. Switch on the blender.
4. Operate the blender in accordance with the manufacturer’s specification.
5. Clean and sanitize in accordance with specifications.

Precautions:
1. Wear appropriate protective outfit when working.
2. Proper care in handling the equipment.
3. Check accuracy of the equipment.
 Assessment

Activity 1.7
Directions: Read and understand the questions below. Encircle the correct letter of
your answer.
1. Why is it that food contact surfaces of machine or equipment be regularly
lubricated?
a. to prevent corrosion
b. to remove the knobs
c. to prevent wear and tear
d. to prevent malfunction

2. Which of these will you do if your teacher instructed to check and inspect all
the food processing tools and equipment?
a. Make an oral report.
b. Prepare an oral report.
c. Make a checklist of the tools and equipment inspected.
d. Prepare a written report following the standard format.

3. Why should you operate or use equipment in accordance with

manufacturer’s specifications?
a. To correctly operate them
b. To determine the cost of equipment
c. To be familiar with the necessary safety precautions to observe
d. To be familiar with the parts and functions to correctly operate, give care
and troubleshoot them

4. Which construction material for equipment porous to bacteria and absorbs

moisture as well as impart odor and color to the food?
a. Wood
b. Metal
c. Plastic
d. Stainless steel

5. Which of the following is the device used to measure the temperature of the
food being processed?
a. Barometer
b. Salinometer
c. Thermometer
d. Refractometer
6. Which of the choices is the function of blender?
a. Mix the sugar only.
b. Mix the sugar with water only.
c. Mix ingredients without water.
d. Mix all the ingredients needed in the process.

7. What is the tool used in measuring liquid ingredients?

a. Salinometer
b. Refractometer
c. Measuring cup
d. Thermometer

8. Which material is used in storage containers and bowls?

a. Acrylics
b. Fiberglass
c. Melamines
d. Polyethylene

9. Which of the device is used to measure the temperature of fish or food?

a. Beaker
b. Thermometer
c. Weighing scale
d. Measuring spoon

10. Which of the device is used to measure the weight of fish or food?
a. Measuring cup
b. Thermometer
c. Weighing Scale
d. Measuring spoon

11. What is the device used for picking up food processing ingredients?
a. Tong
b. Ladle
c. Scissors
d. Chopping board

12. What are the specifications included in the manufacturer’s manual of a

certain tool, equipment or utensil?
a. popular brand name
b. value of the product
c. quality and durability
d. safety precautions, specs requirements and specific instructions
 13. Why are specifications for food processing tool, equipment and utensils
necessary?
a. It provides the correct instructions.
b. It provides information about the tools, equipment and utensils.
c. It provides information on how to handle and operate properly.
d. It provides the proper use, care and maintenance of the tools, equipment
and utensils.

14. Why do you need to know the parts of the equipment, tool, utensil and their
function?
a. To do some simple repairs.
b. To appreciate the usefulness.
c. To operate and manipulate correctly.
d. To easily determine if a part is missing.

15. How can you determine the kinds of tools, equipment and utensil you will
assemble, sanitize, inspect or check?
a. The raw materials to be processed.
b. The kind of product to be produced.
c. The method of food processing to be done.
d. The availability of tools, equipment and utensils.

Great, you’ve done it well! Since, you have learned a lot from this lesson, get
ready to write your answer on the questions below.

1. As you are engaged with your family at home, how do you reflect the
importance in food processing procedure?
In using of tools, utensils, equipment and instruments that have
acquired from the discussion?

2. How do you apply the sanitizing and cleaning techniques or

procedures at home?
Answer Key
 REFERENCES

Website

Slideshare.net “Fish Processing Learning Module” Accessed June 5, 2020

https://www.slideshare.net/skyrocker0004/fish-processing-learning-module

pages 17, 32, 33, 35, 44 – 46, 51 and 54.

For inquiries or feedback, please write or call:

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