Grade 12 FOOD FISH PROCESSING SEM1WK1 - Localized

WHOLE BRAIN LEARNING SYSTEM
OUTCOME-BASED EDUCATION
TECHNICAL VOCATIONAL LIVELIHOOD GRADE
AGRI-FISHERY ARTS
FOOD (FISH) PROCESSING 12
SEMESTER First
LEARNING
MODULE WEEK 1
WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 1

MODULE IN
PROCESSING FOOD BY SUGAR
CONCENTRATION
QUARTER I-WEEK 1
DAY 1-4
PREPARE, CHECK AND
CALIBRATE EQUIPMENT,
TOOLS, MATERIALS AND
UTENSILS
Development Team
Writer: Charmaine Dawn P. Ramos
Editor: Liezl R. Quitoriano Emily C. Bumanglag
Reviewer: Femia C. Daguna Romeo G. Uganiza
Joseph Salvador Ponciano Raspado
Illustrators: Nestor M. Lucero
Layout Artist: Nestor M. Lucero Jhone Terence R. Marucut
Management Team: Vilma D. Eda Joye D. Madalipay
Lourdes B. Arucan Juanito V. Labao
Marju R. Miguel

Lesson PREPARE, CHECK AND CALIBRATE EQUIPMENT, TOOLS AND
1 UTENSILS IN SUGAR CONCENTRATION
What I Need to Know
This lesson deals on how to prepare equipment, tools, materials and utensils
needed in processing food by sugar concentration. It also includes lessons on
checking, calibrating and operating equipment, tools and apparatus used in preserving
foods by sugar concentration
CONTENT STANDARD:
The learner demonstrates understanding on food processing by sugar concentration.
PERFORMANCE STANDARD:
The learner demonstrates independently the method of food processing by sugar

concentration.
LO 1. Prepare Equipment, Tools and Utensils

TLE_AFFP9-12SC-IVa-b-1
At the completion of the module the students should be able to:

LO1. Prepare equipment, utensils, tools, and materials for preserving food by sugar
concentration in accordance with manufacturer’s specification.
LO2. Check and calibrate the different equipment apparatus, tools, and utensils for
processing foods by sugar concentrations in accordance with the manufacturer’s
specifications.

What I Know
Before you go over with this module, try answering the succeeding Pre-test.
This will enable you to find out what you already know and what you still need to know
about the lesson. Good luck!
Activity 1
A. Multiple Choice
Directions: Read each question carefully. Choose the letter of the best answer by
writing your answer in your notebook.
1. Which of the following utensils is used for frying and braising food?
A. kettle B. saucepan
C. saucepot D. skillet
2. Which of the following does not belong to the group?
A. double boiler B. freezer
C. skillet D. steamer
3. You need to measure the pH of the fruit juice. What will you use?
A. Jelly thermometer B. Kitchen thermometer
C. Refractometer D. Skillet
4. These are all processors outfit except____
A. apron B. bag
C. glove D. hairnet
5. Which of the following can be used in removing thin skins from vegetables and
fruits?
A. grater B. knives
C. peeler D. slicer
6. Why is it important to review all procedures in using standard measuring
devices?
A. to ensure proper use of standard measuring devices
B. to enable a food processor to work systematically and accurately
C. to enable a food processor to use the appropriate measuring device
D. all of these
7. Your teacher instructed you to measure the pH content of the juice. Which of
these will you do?
A. Review the procedure in using a refractometer.
B. Review the procedure in using a psychrometer.
C. Review and master the procedure in using the thermometer.
D. Recall and master the procedure in using a salinometer.

8. You were assigned to monitor the temperature of jam. What will you do to
correctly perform your assigned task?
B. Review the procedure in using a jelly thermometer.
C. Master the procedure in using a candy thermometer.
D. Recall and master the procedure in using a weighing scale.
9. What would happen if you failed to follow the correct procedure in
measuring liquid?
A. The work is properly done.
B. The output will be successful.
C. The obtained measurement is inaccurate.
D. None of these
10. Which procedure will you master if you want to measure the sugar
concentration of a fresh sap or syrup?
A. How to use a anemometer
B. How to use a refractometer
C. How to use an salinometer
D. How to use a thermometer

B. Word Search
Search the words related to checking and calibrating. These words will serve
as the springboard for the upcoming discussions and activities. Write your
answers in your notebook.
Hints:
1. It means to set or determine the accuracy of the measuring device.
(horizontal)
2. It is a detailed itemized description of dimension plans, materials, and other
requirements. (horizontal)
3. It means to make equipment function or work correctly. (vertical)
4. It means to test the accuracy of an equipment. (horizontal)
5. It is an authorized unit of weight or measure. (vertical)
R C A L I B R A T E P I O
S E A S U R I N G C U P P
T O L A P N E T I M B E E
A M O K E H O U S E I K R
N G N N D H I T C H S L A
D T E I A B C A S F D I T
A R B F C K S P L I C E E
R S P E S L I C E R R O N
D C H E C K G D R Y U I T
S P E C I F I C A T I O N
1. _________________
2. _________________
3. _________________
4. _________________
5. _________________

What’s In
This lesson deals on how to prepare equipment, tools, materials and utensils
needed in processing foods by sugar concentration.
Activity 2
Pre-assessment (Self-assessment Checklist)
Put a check mark after the items given below that you think you are familiar with.
Use a separate sheet for your answer.
CORE COMPETENCIES
CAN I…? EXPERT BEGINNER
1. Process Food by Sugar Concentration
1.1. Prepare equipment, tools and utensils and

working area?
1.2. Prepare raw materials?
1.3. Prepare acid, pectin and sugar mixture?
1.4. Cook sugar concentrates?
1.5. Prepare Production report?
CAN I…?
1.1 Classify equipment, tools or materials needed in

processing foods by sugar concentration?
1.2 Operate equipment and tools needed in processing

foods by sugar concentration?
1.3 Prepare complete laboratory outfit?
1.4 Prepare a sanitizing solution for hand dip?
1.5 Calibrate a weighing scale?

What’s New
History of Sugar Concentration

• Earliest cultures of the Europeans, preservation involved storing fruits in
honey.
• In northern climates without sufficient sun to dry foods, preserves are made
by heating the fruit with sugar.
• They got their sugar from sugar canes that came from trades.
Action of Sugar
When sugar is added to foods, it binds to the water in the foods reducing the
amount of water that is available for the growth of microorganisms.
Let Us Define
Before we go any further, try to recall the meaning of some terms, which you might
have came across.
Equipment used in an operation or activity
Tools a handheld device that aids in accomplishing a task
Utensils an implement, instrument, or vessel used in a household and
especially in the kitchen
Braise to brown meat or vegetable in a small amount of liquid
Grate to rub food against a grater in a circular motion for back and
forth to cut into fine pieces
Pare to cut off the skin or rind with a knife
Peel to pull off the outer skin or rind
Simmer to cook just below the boiling point
Steam to cook food by steam in a covered steamer rather than a
boiling water
Stew to cook food for a long time in a small amount of liquid at
simmering temperature
Assemble to gather or collect things together in one place
Calibrate to set or determine the accuracy of the measuring device
Check to examine something to establish its state or condition and
to test the accuracy; to examine something to establish its
state or condition.
Specification a detailed itemized description of dimension plans, materials,
and other requirements
Operate to make equipment function or work correctly

What is It
EQUIPMENT, TOOLS, AND UTENSILS IN PROCESSING FOODS BY SUGAR

CONCENTRATION TO BE PREPARED
Equipment
1. Refrigerator- It is a great storage space for perishable foods such as meat,
poultry fish, fruits and vegetables.
2. Chest Freezer- It is ideal for storing bulky items that do not typically fit well into
the freezer section of a refrigerator
3. Gas Stove- It is a kitchen appliance designed for the purpose of cooking food.
It relies on the application of direct heat for the cooking process and may also
contain an oven, used for baking.
4. Pressure cooker- Providing high pressure, it is used for processing above
boiling point.
5. Vacuum Packer- It is used for vacuum packaging where air is removed from
the container during sealing.
6. Can sealer- It used for sealing cans.
7. Plastic Sealer- It is used to seal plastics.
8. Heat Gun Blower- It is used to emit a stream of hot air which can be held by
hand and sealed bottles and jars.
PARTS OF A REFRIGERATOR
Source: https://tinyurl.com/y5lc67ef

Chest Freezer Vacuum packer
Source :https://www.pinterest.ph/pin/75435362498184159/ Source: https://www.pinterest.ph/pin/828451293943873941/
Pressure cooker Heat Gun Blower
Source:https://www.pinterest.ph/pin/630574385338823655/ Source:https://www.pinterest.ph/pin/251146116714838235/
Plastic sealer Can sealer

Source: https://www.pinterest.ph/pin/858920960172874424/ Source: https://www.pinterest.ph/pin/322992604523242401/

Gas Range
Source: https://www.pinterest.ph/pin/135037688816019501/
Measuring Devices
1. Measuring spoon-This is used to measure small quantities of ingredients with
fractional measures like, 1 tbsp., ½ tbsp., 1 tsp., ½ tsp., ¼ tsp. and 1/8 tsp.
2. Measuring Cup- This is used to measure dry ingredients with fractional
measures like, 1 cup, ½, ¼ and 1/8 cup.
3. Liquid Measuring Cup- It is usually a transparent glass or plastic used to
measure liquid ingredients.
4. Weighing scales- use to weigh raw materials or ingredients.
5. Candy Thermometer- It is used to measure the setting stage of jellies, jams,
and candies.
6. Refractometer- It is used to measure the ph content and degree salinity of
solution or food.
7. Jelly thermometer- It is used to measure the pectin content of fruits.
8. Kitchen thermometer- It is used to measure the temperature of sugar mixture.
Measuring Cups Liquid measuring cups

Source:https://www.pinterest.ph/pin/654570127082083756/ Source: https://www.pinterest.ph/pin/646970302702972803/

Measuring spoons Weighing Scales
Candy Thermometer Refractometer

Kitchen thermometer

Cooking Utensils
1. Saucepan- a cooking pot with handle placed on top of the stove burner for
making sauces and soups, or for braising foods.
2. Saucepot- a cooking pot having a handle on each side and a close-fitting lid
used especially for stewing and simmering.
3. Skillet (frying pan)- a flat-bottomed pan used for frying, searing, and browning
foods.
4. Steamer- a small kitchen appliance used to cook or prepare various foods with
steam heat by means of holding the food in a closed vessel reducing steam
escape.
5. Casserole- used for cooking and stews foods.
6. Kettle- used to boil water and to sterilizeze glass jars and other utensils.
7. Double boiler- used to simmer foods.
Saucepan Saucepot
Skillet Casserole Pan


Steamer Kettle
Double Boiler
Source:https://www.pinterest.ph/pin/675469644102403518/
Cutting Implements
These are the tools and equipment that you may use to reduce foods into desired
sizes and shapes.
1. Knives- these are used for cutting, chopping food.
2. Grater and shredder- these are used to grate/shred vegetables, cheese,
lemon rind.
3. Peeler- These are used to remove thin skins from vegetables and fruits.
4. Kitchen shears. These are used to trim foods
5. Cutting boards. These are used to protects the table while cutting or chopping
food.
6. Juice extractor. These are used to extract juices of citrus fruits.
7. Slicer- To cut fruits and vegetables
8. Osterizer/Blender- These are used to liquidize and blend foods.

Knives Grater
Peeler and kitchen shears Chopping boards


Juicer Fruit Slicer
Other Utensils
1. Tongs-These are used to handle or lift foods and other materials.
2. Basin- For washig purposes of raw materials.
3. Bowls- For containing or food for food mixing.
4. Basting spoon- For mixing foods.
5. Spatula- For leveling off ingredients.
6. Colander- To drain water from food.
7. Strainer- to separate liquid from solid food.
8. Wire basket- It is used to hold food tht needs aeration.
9. Mortar and Pestle- to grind foods into very small pieces by pounding.
Tong Basin

Mixing bowls Basting spoon
Spatula Colander
Strainer Wire basket

Source:https://www.pinterest.ph/pin/277041814565766086/ Sources:https://www.pinterest.ph/pin/457889487118918874/

Mortar and pestle
Packaging materials
1. Aluminum
2. Plastic
3. Cardboard
4. Glass containers and jars
Processor’s Outfit
Apron Hairnet

Facemask Kitchen Gloves
CHECK AND CALIBRATION OF APPARATUS AND EQUIPMENT IN

PROCESSING FOOD BY SUGAR CONCENTRATION
Procedure in Calibrating Refractometer
Step 1. Place a drop of water (preferably distilled) in the dark circular or rectangular
area and close the cover.
Step 2. A shadow or dark area is visible on the scale inside the eyepiece. This is
what the winemaker sees once he has properly calibrated the refractometer.
Step 3. Notice that the reading is taken where the blue and the white meet. Calibrate
to ZERO using distilled water as the sample. Turn the calibration screw until the
shadow falls on the zero mark.

Step 4. Open the refractometer cover and dry the cover and glass prism using soft
tissue paper or a piece of cotton cloth.
Source: K to 12 Basic Education Curriculum Technology and Livelihood Education

Food Processing Learning Module page 49
Calibrating the Heavy-Duty Weighing Scale
You need to look at the pointer. The measuring line should align with 0. If it
doesn’t, then you need to look for the pointer. Rotate it in required direction until the
measuring tip aligns with the marking for 0.
Calibrating the digital scales
You need to enter the calibration mode. You will notice a button for Cal or Mode
on the machine. You need to press the button and for some machines, it may be
required to press the button for a little longer to enter the calibration mode. Once you
enter the calibration mode, you will notice that the screen turns to 0. This initiates the
calibration mode.
How to Check Your Thermometer's Accuracy
1. Insert your candy thermometer into a pot of water and bring it to a rolling boil. The
bubbles should be constant and vigorous. At sea level, the boiling point for water is
212°F or 100°C; this will be our baseline.
2. Leave your thermometer in the water for five minutes to give it time to get an accurate
reading. Make sure that the bulb of the thermometer is fully immersed in the water,
and that it is not touching the bottom or sides of the pot—this can give a false reading.
3. Inspect the temperature on your thermometer, making sure that you are eye level with
it and not looking from an angle. Is it 212°F? If so, your thermometer is accurate.
Calibrating a Thermometer
There are two ways to check the accuracy of a food thermometer. One method uses
ice water, the other uses boiling water. Many food thermometers have a calibration
nut under the dial that can be adjusted.

Let Us Remember:
1. All equipment, tools, materials and utensils needed in processing fruits by

sugar concentrations must be properly checked and prepared.
2. Select standard utensil most especially for measuring and weighing purpose.
3. Use standard and accurate measurement.
4. Food thermometers should be washed with hot soapy water. Most
thermometers should not be immersed in water. Wash carefully by hand.
5. Use caution when using a food thermometer and other equipment.
What’s More
Activity 3: Based on the picture below, identify the parts of refrigerator. Write your
answers in a separate sheet of paper.

Activity 4
Name the following equipment and briefly describe their functions.
Figure Equipment Picture Proper Name and

Function/Use
1.
2.
3.

4.
5.
What I Have Learned
Activity 5
Complete the sentences below to summarize the concepts learned from the lesson.
1. ___________________ is ideal for storing bulky items that do not typically fit well into
the freezer section of a refrigerator.
2. __________________is used to grind foods into very small pieces by pounding.
3. Use ___________ and standard measurement.
4. ___________________ should be washed with hot soapy water. Most thermometers
should not be immersed in water. Wash carefully by hand.
5. Use _________ when using a food thermometer and other equipment.

What I Can Do
Identify equipment, tools, and utensils needed in processing food by sugar

concentration. Explain the use of each equipment, tools and utensils through a
video presentation, then send it to Messenger.
Rubrics for demonstrating and identifying food processing tools, utensils, and
equipment
SCORE/RATE 4 3 2 1 Score
Recognizing Demonstrated Demonstrated Demonstrated Demonstrated

equipment, and identified and identified and identified and identified
tools, and 10 food 8 food 6 food 4 and below
utensils processing processing processing food
(40%) tools, utensils, tools, utensils, tools, utensils, processing
and and and tools, utensils,
equipment equipment equipment and
equipment
Application Systematic Systematic Systematic Never follows
of procedure application of application of application of the
(30%) procedures at procedures procedures systematic
the time most of the some of the application of
without time with time with procedures
supervision minimum constant and highly
supervision supervision development
of supervision
Speed in Finished the Finished the Finished the Finished the
identifying task within 3 task for more task for more task for more
equipment, minutes than 3 than 4 than 5
tools and minutes minutes minutes
utensils(30%)

Assessment
Now that you’re through with the module, CONGRATULATIONS! You are ready
for the post test. Answer the post-test and find out how well you have gone through
the module. Compare your score with that of the pre-test. If you get higher, that
means that you have learned something. GOOD LUCK!
Activity 7. Post-Test
Multiple Choice. Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. Why is it important to review all procedures in using standard measuring
devices?
A. To ensure proper use of standard measuring devices
B. To enable a food processor to work systematically and accurately
C. To enable a food processor to use the appropriate measuring device
D. All of these
2. Your teacher instructed you to measure the pH content of the juice. Which of
these will you do?
A. Review the procedure in using a psychrometer.
B. Review the procedure in using a refractometer.
C. Recall and master the procedure in using a salinometer.
D. Review and master the procedure in using the thermometer.
3. You were assigned to monitor the temperature of jam. What will you do to
correctly perform your assigned task?
B. Review the procedure in using a thermometer.
C. Master the procedure in using a candy thermometer.
D. Recall and master the procedure in using a weighing scale.
4. What would happen if you failed to follow the correct procedure in measuring
liquid?
A. The work is properly done.
B. The output will be successful.
C. The obtained measurement is inaccurate.
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. How to use a anemometer
B. How to use a refractometer
C. How to use an salinometer
D. How to use a thermometer
6. Which of the following utensils is used for frying and braising food?
A. kettle B. saucepan
C. saucepot D. skillet
7. Which does not belong to the group?

A. double boiler B. freezer
8. You need to measure the pH of the fruit juice. What will you use?
A. Jelly thermometer B. Kitchen thermometer
C. Refractometer D. Salinometer
9. These are all processors outfit except____.

A. apron B. bag
C. hairnet D. glove
10. Which of the following can be used in removing thin skins from vegetables and
fruits?
A. grater B. knives
C. peeler D. slicer
11. This is to cook food just below the boiling point

A. boiling B. simmering
C. soaking D. stewing
12. This is to cook food for a long time in small amount of liquid at simmering
temperature.
A. bake B. simmer
C. steam D. stew
13. This action is to brown meat or vegetable in a small amount of liquid.

A. bake B. braise
C. grill D. roast
14. Which of the following can be used for cooking and stews foods?
A. casserole B. saucepot
15. Which of the following can be used to liquidize and blend foods?
A. blender B. juicer
C. mortar and pestle D. slicer

Answer Key
Activity 1
A. Multiple Choice B. Word Search
1. D 1. Calibrate
2. B 2. Specification
3. C 3. Operate
4. B 4. Check
5. C 5. Standard
6. D
7. A
8. C
9. C
10. B
Activity 3
1. Freezer
2. Crisper
3. Butter keeper
4. Egg tray
5. Bottle rack
6. Chiller
7. Thermostat Control
8. Door gasket
Activity 4
1. Refrigerator- A great space in storing perishable foods
2. Pressure cooker- used for processing above boiling point and soften the meat
3. Vacuum packer- used for vacuum packaging where air is removed from the
container during sealing.
4. Gas stove- use for cooking
5. Can sealer- It is used in sealing cans
Activity 5 Activity 6
1. Chest Freezer 1. D 6. D 11. B

2. Mortar and pestle 2. B 7. B 12. D
3. Standard and accurate 3. C 8. C 13. B
4. Food thermometers 4. C 9. B 14. A
5. B 10. C 15. A

References:
Books
DepEd, K to 12 Basic Education Curriculum Technology and Livelihood Education
Food /Fish Processing Learning Module for Grade 7 and 8 (Exploratory).
DepEd, Competency-Based Learning Material for 4th Year Food/Fish Processing NC

II (CBLM), Public Technical-Vocational High Schools.
Online Sources
Function of saucepan. Accessed August 11, 2020. https://tinyurl.com/yxq7z6qt.
Function of saucepot. Accessed August 11, 2020. https://tinyurl.com/y5lbxcgf.
Function of Skillet. Accessed August 11, 2020. https://tinyurl.com/y26eavsl.
How to Test Thermometers. Accessed August 11, 2020. https://tinyurl.com/yysvdx6y.
How to Calibrate Weighing Scale. Accessed August 11, 2020.
https://tinyurl.com/yxa4cdre.
Pictures
Parts of Refrigerator. Accessed August 11, 2020. https://tinyurl.com/y5lc67ef
Chest Freezer. Accessed August 11, 2020.
https://www.pinterest.ph/pin/75435362498184159/.
Vacuum Packer. Accessed August 11, 2020.
Pressure Cooker. Accessed August 11, 2020.
Heat Gun Blower. Accessed August 11,
2020.https://www.pinterest.ph/pin/251146116714838235/.
Plastic Sealer. Accessed August 11,
Can sealer. Accessed August 11, 2020.
Gas Range. Accessed August 11, 2020.
Measuring Cups. Accessed August 11, 2020.
Liquid measuring cups. Accessed August 11, 2020.
Measuring spoons. Accessed August 11, 2020.

Weighing scales. Accessed August 11, 2020.
Candy thermometer. Accessed August 11,2020.
Refractometer. Accessed August 11, 2020
Kitchen thermometer. Accessed August 11, 2020.
https://www.pinterest.ph/pin/808396201854542521/ .
Saucepan. Accessed August 11, 2020.
Saucepot. Accessed August 11, 2020.
https://www.pinterest.ph/pin/731131320748026934/
Skillet. Accessed August 11, 2020.
Casserole Pan. Accessed August 11, 2020.
Steamer. Accessed August 11, 2020.
Double boiler. Accessed August 11, 2020.
Knives. Accessed August 11,
Grater. Accessed August 11, 2020.
Kitchen shear and peeler. Accessed August 11, 2020.
Chopping boards. Accessed August 11, 2020.
Juicer. Accessed August 11, 2020.
https://www.pinterest.ph/pin/215821007133604278/ .
Fruit Slicer. Accessed August 11, 2020.
Tong. Accessed August 11,
2020.https://www.pinterest.ph/pin/246431410848671802/
Basin. Accessed August 11,
Mixing bowl. Accessed August 11,

Basting spoon. Accessed August 11,
Spatulas. Accessed August 11,
Colander. Accessed August 11, 2020.
Strainer. Accessed August 11,
Wire Basket. Accessed August 11,
Mortar and pestle. Accessed August 11,
Apron. Accessed August 11,2020.
Facemask. Accessed August 11,2020
.https://www.pinterest.ph/pin/704743041682346514/
Hairnet. Accessed August
11,2020.https://www.pinterest.ph/pin/471541023491702581/
Gloves. Accessed August 11,2020.
Mortar and pestle. Accessed August 11,2020.

For inquiries or feedback, please write or call:
Department of Education – Schools Division of Laoag City

Curriculum Implementation Division
Brgy. 23 San Matias, Laoag City, 2900
Contact Number: (077)-771-3678
Email Address: laoag.city@deped.gov.ph

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WHOLE BRAIN LEARNING SYSTEM

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 1

Editor: Liezl R. Quitoriano Emily C. Bumanglag

Reviewer: Femia C. Daguna Romeo G. Uganiza

Joseph Salvador Ponciano Raspado

Illustrators: Nestor M. Lucero

Layout Artist: Nestor M. Lucero Jhone Terence R. Marucut

Management Team: Vilma D. Eda Joye D. Madalipay

Lourdes B. Arucan Juanito V. Labao

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 1

What I Need to Know

The learner demonstrates independently the method of food processing by sugar

LO 1. Prepare Equipment, Tools and Utensils

At the completion of the module the students should be able to:

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 2

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 3

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 4

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 5

CAN I…? EXPERT BEGINNER

1. Process Food by Sugar Concentration

1.1. Prepare equipment, tools and utensils and

1.2. Prepare raw materials?

1.3. Prepare acid, pectin and sugar mixture?

1.4. Cook sugar concentrates?

1.5. Prepare Production report?

1.1 Classify equipment, tools or materials needed in

1.2 Operate equipment and tools needed in processing

1.3 Prepare complete laboratory outfit?

1.4 Prepare a sanitizing solution for hand dip?

1.5 Calibrate a weighing scale?

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 6

History of Sugar Concentration

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 7

EQUIPMENT, TOOLS, AND UTENSILS IN PROCESSING FOODS BY SUGAR

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 8

Pressure cooker Heat Gun Blower

Plastic sealer Can sealer

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 9

Measuring Cups Liquid measuring cups

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 10

Candy Thermometer Refractometer

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 11

Skillet Casserole Pan

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 12

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 13

Peeler and kitchen shears Chopping boards

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 14

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 15

Strainer Wire basket

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 16

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 17

CHECK AND CALIBRATION OF APPARATUS AND EQUIPMENT IN

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 18

Source: K to 12 Basic Education Curriculum Technology and Livelihood Education

Calibrating the Heavy-Duty Weighing Scale

Calibrating the digital scales

How to Check Your Thermometer's Accuracy

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing 19

1. All equipment, tools, materials and utensils needed in processing fruits by