8

8 Quarter 4
Use tools, equipment, utensils
and instruments by following
the standard procedures
TLE_AFFP9-12 UT-0b-2
T.L.E (Food Processing) – Grade 8 Quarter
1 – Module 2:
Use tools, equipment, utensils and instruments by following the standard procedures

Republic Act 8293, section 176 states that: No copyright shall subsist in
any work of the Government of the Philippines. However, prior approval of
the government agency or office wherein the work is created shall be
necessary for exploitation of such work for profit. Such agency or office may,
among other things, impose as a condition the payment of royalties.

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

names, trademarks, etc.) included in this book are owned by their respective
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 - Region III

Secretary : Leonor M Briones
Undersecretary : Analyn M. Sevilla
Assistant Secretary : Alberto T. Escobarte

Development Team of the Module

Author :

Language Reviewer :

Content Editor :

Illustrator :

Layout Artist :

Management Team
Gregorio C. Quinto, Jr., EdD

Chief, Curriculum Implementation Division

Rainelda M. Blanco, PhD

Education Program Supervisor - LRMDS

Agnes R. Bernardo, PhD

EPS-Division ADM Coordinator

Jay Arr V. Sangoyo, PhD

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
TLE– Grade 8
Supplementary Learning Resource
 8

Quarter 4
2

Use tools, equipment, utensils

and instruments by following
the standard procedures
TLE_AFFP9-12 UT-0b-2
 Introductory Message

For the facilitator:

Welcome to the TLE 8 Project CAP -LRE Supplementary Learning Resource on Use tools,
equipment, utensils and instruments by following the standard procedures
This module was collaboratively designed, developed and reviewed by educators from public
institutions to assist you, the teacher or facilitator, in helping the learner s 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.

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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.

For the learner:

Welcome to the TLE 8 Project CAP-LRE Supplementary Learning Resource on Use tools,
equipment, utensils and instruments by following the standard procedures!

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:

This will give you an idea of the skills or competencies

What I Need to Know you are expected to learn in the module.

This part includes an activity that aims to check what

What I Know you already know about the lesson to take. If you get all
the answers correct (100%), you may decide to skip this
module.
 This is a brief drill or review to help you link the current
What’s In lesson with the previous one.

In this portion, the new lesson will be introduced to you

in various ways; a story, a song, a poem, a problem
What’s New
opener, an activity or a situation.

This section provides a brief discussion of the lesson.

What is It This aims to help you discover and understand new
concepts and skills.

This comprises activities for independent practice to

solidify your understanding and skills of the topic. You
What’s More may check the answers to the exercises using the
Answer Key at the end of the module.

This includes questions or blank sentence/paragraph to

What I Have Learned be filled in to process what you learned from the lesson.

This section provides an activity which will help you

What I Can Do transfer your new knowledge or skill into real life
situations or concerns.

This is a task which aims to evaluate your level of

Assessment
mastery in achieving the learning competency.

In this portion, another activity will be given to you to

Additional Activities
enrich your knowledge or skill of the lesson learned.

This contains answers to all activities in the module.

Answer Key

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.

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

What I Need To Know?

This module provides varied activities that will help you learn about Use tools,
equipment, utensils and instruments by following the standard procedures At the
end of this module, you are expected to:
• Identify standard procedures in using tools, equipment, instruments, and
utensils according to job requirements and manufacturer’s specification
• Apply standard procedures in using tools, equipment, instruments, and utensils
according to job requirements and manufacturer’s specification
• Follow procedures in sanitizing tools, equipment, instruments and utensils

What I Know?

Directions: Read the following questions carefully and choose the letter that best describes
the statement. Write your answer in your test notebook.
1. Which of the following usually gives a detailed description about the equipment,
dimensions, materials, and other relevant information regarding the equipment or
machine?
a. Capacity c. Measurement
b. Description d. Manufacturer’s specification

2. Which of the following specifies the measurement of the amount, which a device can
hold or contain as in boilers, cooker, or steamers or a weighing scale?
a. Capacity c. Dimension
b. Description d. Manufacturer’s specification

3. Which of the following gives the measurement of the size of an object in terms of length,
width, or height of the equipment/machine or tool?
a. Capacity c. Dimension
b. Description d. Manufacturer’s specification

4. Which of the following is not included in manufacturer’s specification?

a. Instructions on the proper care of the equipment/machine
b. Instructions on the correct operation of the equipment
c. Price amount of the equipment
d. Warning labels which specify how to properly operate an equipment

5. How much amount of chlorine is needed in to mixed with 5 gallons of water in sanitizing
equipment?
a. 10.8 ml c. 54 ml
b. 27 ml d. 125 ml

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 What’s New?

Equipment are the tools, supplies and other items needed for a particular task. When
processing food, there are several equipment that are to be used. These include the
following:
1. cooking equipment like ovens and steam – jacketed kettles
2. refrigeration and low temperature – storage equipment like refrigerators and
freezers
3. cutting implements like slicers, mixers, grinders and choppers, etc.
A food processor, however, must know the essential information regarding the
equipment in terms of how they must be operated or used and how to sanitized in
accordance with the manufacturer’s specifications.
.

What is it?
INFORMATION SHEET 2.1
Using tools, equipment, utensils and instruments by following the standard procedures
Procedures in Using Standard Measuring Devices and Instruments
1. Salinometer
a. Prepare brine solution.
b. Pour brine solution in a cylinder.
c. Dip salinometer in brine solution.
d. Record the reading.
e. Clean instrument after using.
2. Thermometer
a. Dip thermometer in boiling liquid.
b. Record the reading by °C or °F
c. Clean after using.
3. Refractometer
a. Place a drop of fresh sap or syrup sample on the refractometer.
b. Close the cover.
c. Quickly read the scale (the line on the top of the darker area). Readings should be taken
to the nearest 0.1 percent.
d. Rinse with water after each reading and dry with tissue paper.
4. Glassware like cylinder, beaker, flask
a. Pour liquid ingredients into the cylinder, beaker, or flask.
b. Bring the cylinder to eye level.
c. Get the reading at the lower meniscus.
d. Record the reading.
e. Clean after using.
5. Weighing scales
a. Put the food on the weighing scale.
b. Record the reading in grams or kilograms.
6. Measuring cups for dry ingredients
a. Gently spoon the ingredients into the cup, filling the cup to overflowing.
b. Then level off with a metal spatula or straight-edged knife.
7. Measuring cups for liquid ingredients
a. Pour liquid on level surface of measuring cups.
b. Have the measuring lines at eye level to be sure of the exact measurement.

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Directions for Use of the Hydrometer
1. Clean the hydrometer thoroughly and dry it before using it each time. Handle with clean dry
hands or with clean cloth.
2. Use with fluid juices, otherwise if the liquid to be tested is thick or slimy, the resting point of
the hydrometer will be uncertain.
3. Pour a small quantity of the juice into a glass cylinder and drop the hydrometer carefully.
4. Make sure that the instrument is floating freely and touches neither the bottom nor the sides
of the cylinder.
5. To read correctly, set eye level with the surface of the liquid.
6. Since the specific gravity of juices varies with temperature, bring the juice to the standard
temperature for which the hydrometer is adjusted usually 16 C or 60 F or make the
necessary corrections in the reading. Add 0.1% for every 3 above the standard and
subtract 0.1% for every 3 .

Tips on the Proper Use and Care of a Refrigerator 1.

Put only clean food in the refrigerator.
2. Put only clean containers in the refrigerator. Wipe before refrigerating them.
3. Keep the refrigerator closed.
4. Keep fatty substances and hands off the rubber seal or gasket of the refrigerator door. A
gasket kept in good condition seals the cold air in the refrigerator.
5. Wash and clean the refrigerator once a week with warm water to which a little baking soda
has been added. This is prepared by mixing one teaspoon of baking soda per quart of water.
The exterior should be washed with soap and water and then rinsed and dried. Avoid the
use of abrasives.
6. Remove ice cubes by letting cold water run over them in the ice – cube pan. Removing
them with an ice pick is liable to puncture the pan.
7. Defrost the refrigerator as follows:
a. Turn – off the freezing unit
b. Refill the ice cube pan with warm water not hot water, and place it on the bottom of the
shelf of the freezing unit
c. Keep the drip tray in place to catch the melting ice that drops off
d. Wash and refill the ice cube
e. Wash the refrigerator and the drip pan. Never try to speed up defrosting by prying – off
ice.
f. When done, turn the freezing unit on.

INFORMATION SHEET 2.2

Interpreting Manufacturer’s Specifications

Food processing equipment when sold are provided with a manual containing the
manufacturer’s specifications and a necessary reminder to the processor in the form of a
sticker or Warning Label is attached to the equipment itself as an assurance that the
equipment/machine or tool is in excellent condition for it has passed quality control in its
construction.

The manufacturer’s specification usually gives a detailed description about the equipment,
dimensions, materials, and other relevant information regarding the equipment or machine.
The dimension gives the measurement of the size of an object in terms of length, width, or
height of the equipment/machine or tool. The capacity specifies the measurement of the
amount, which a device can hold or contain as in boilers, cooker, or steamers or a weighing
scale.

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The manufacturer’s specifications are usually contained in the manual, which accompanies
the equipment. The food processor must thoroughly read and understand all the information
contained in the manual especially if the equipment is to be operated electrically. Aside from
knowing the correct operation of the equipment or machine, it is also important to know this
information:
1. Basic safety precautions to follow when using the equipment
2. Warning labels which specify how to properly operate an equipment
3. Instructions on the proper care of the equipment/machine
4. Instructions on the correct operation of the equipment

Below are some photos of manufacturer ‘s specifications, which must be properly interpreted
resulting to an accurate and safe operation/manipulation of an equipment/machine:

These are WARNING LABELS which

specify how to handle and position the Specification showing the capacity of the
equipment. The characteristics of the weighing scale (Photo taken at OSF Food
tools or equipment are also specified Processing Laboratory)

Sample photo of instructions how to use refractrometer

INFORMATION SHEET 2.3

Cleaning and Sanitizing Equipment and Instruments

The use of sanitizing agents leads to effective sanitation of tools, equipment and utensils.
Sanitation with the use of physical and chemical sanitizing agents will kill residual
microorganisms that remain after cleaning. Cleaning by washing with soap and water is very
important as it ensures the removal of dirt or debris by physical and/or mechanical means.
Clean water is to be used to finally wash and rinse all utensils, tools and equipment.

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 Sanitizing or disinfecting, on the other hand, rids or reduces the number of micro-organisms
on surfaces where food comes in contact with. It cannot be accomplished until surfaces where
foods are processed are clean. Moreover, it cannot be effective without a good pest control
program.
Cleaning alone by washing will not be capable of totally eradicating microbes, germs and
viruses, hence the need to use sanitizing agents. Some sanitizing agents are detergent
solution for scrubbing surfaces of processing tables, 150 – 200 ppm chlorinated water for
sanitizing. All tools and utensils are also cleaned and sanitized with the use of detergent
solution rinsed with tap water before sanitizing with 150 – 200 ppm chlorinated water by
soaking.

Chlorine is one of the cheapest and most easily available sanitizers in the market. It is
popularly used in the treatment of water for both household and plant. Likewise, chlorine is
also used to sanitize processing equipment.

Area / Materials to be Sanitized Volume of Water Volume of Chlorine Time (Minutes)

Hand Dip 5 gallons 10.8 ml 2-5 minutes
Equipment 5 gallons 54 ml 2-5 minutes
Floor 5 gallons 125 ml 20 minutes
For food processing: Washing of
5 gallons 27 ml 2-5 minutes
vegetables and poultry

Sanitizing and disinfecting the tools, equipment and utensils will destroy all germs and
microorganisms which were not removed after washing with soap and water. Proper cleaning
and disinfecting leads to:
1. Minimizing product rejection, return and complaints due to defects resulting from the use of
defective or inappropriate tools, equipment and utensils
2. Lengthening product shelf life due to the reduction of contamination resulting from the use
of properly sanitized and disinfected tools, utensils and equipment
3. Reduction of the risk on food poisoning due to the use of unsanitized tools, equipment and
utensils.

Procedure in Cleaning Equipment and Instruments

a. Wash all the equipment / instruments with soap.
b. Rinse with clean water.
c. Sanitize by dipping into approved sanitizer solution.
d. Remove from the solution.
e. Allow to air dry.

Procedure in Sanitizing:
a. Measure a certain amount of chlorine and water.
b. Mix and dip the equipment / instruments in the mixture.

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 What’s More?

Individual Activity 1

Complete the crossword by filling in a word that fits each clue.

Across:
1 the measurement of the
amount of the device
can hold or carry
3 a detailed description
about the equipment
4 the size of an object in
terms of length, width or
height
Down
2 destroy all germs and
microorganisms
5 the removal of dirt or
debris by physical or
mechanical

Individual Assessment 1
Find and highlight the ten words listed below.

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Individual Activity 2
Arrange the following steps in defrosting the refrigerator. Write letters A-E in the blank before
each number.

_____1. Keep the drip tray in place to catch the melting ice that drops off
_____2. Refill the ice cube pan with warm water not hot water, and place it on the bottom of
the shelf of the freezing unit
_____3. Turn – off the freezing unit
_____4. Wash the refrigerator and the drip pan. Never try to speed up defrosting by prying –
off ice.
_____5. When done, turn the freezing unit on.

Individual Assessment 2
Write True if the statement is correct and changed the underlined word if it is incorrect. Write
the answer on the blank before the number.

_____________1. Remove ice cubes by letting cold water run over them in the ice – cube
pan.
_____________2. Wash and clean the refrigerator every month with warm water to which a
little baking soda has been added.
_____________3. Mix two tablespoons of baking soda per quart of water.
_____________4. The exterior should be washed with abrasives and water and then rinsed
and dried.
_____________5. Hands off the rubber seal or gasket of the refrigerator door

Individual Activity 3

Fill in the blanks. Complete the statement through supplying the missing words. Choose the
word from the box and write it on the blank before each number.

__________1. Chlorine is one of the cheapest __________ in the

market.
__________2. Cleaning ensures the removal of dirt or __________ debris
by physical or mechanical means. detergent solution
__________3. Cleaning alone by washing will not be capable of germs
sanitizers soap
totally eradicating microbes, __________ and viruses.
__________4. An example of sanitizing agent is ____________
is used for scrubbing surfaces of processing tables.
__________5. Cleaning by washing with __________ and water is
done before disinfecting

Individual Assessment 3
Complete the table by writing the missing words

Area / Materials to be Sanitized Volume of Water Volume of Chlorine Time (Minutes)

1 Hand Dip 5 gallons ____ ml 2-5 minutes
2 Equipment 5 gallons ____ ml 2-5 minutes
3 Floor 5 gallons 125 ml ____ minutes
4 For food processing: Washing of
5 gallons ____ ml 2-5 minutes
vegetables and poultry

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Make a slogan or signage about a proper use of a kitchen tool/equipment.

Rubrics:
Criteria Points Score
Relevance to the theme 10
Clarity of message 5
Originality 5
Impact & Presentation 5
Total 25

Assessment

Identify the following.

______________1. It gives a detailed description about the equipment, dimensions, materials,
and other relevant information regarding the equipment or machine.
______________2. It gives the measurement of the size of an object in terms of length, width,
or height of the equipment/machine or tool.
______________3. It specifies the measurement of the amount, which a device can hold or
contain as in boilers, cooker, or steamers or a weighing scale.
______________4. It is one of the cheapest sanitizing agent.
______________5. It is also known as disinfecting

References

Bravo, Ferdinand S. Technology and Livelihood Education Learning Module Food (Fish)
Processing Exploratory Course Grades 7 and Grade 8.

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