Department of Education

TLE
FISH (FOOD) PROCESSING 8
Third Quarter Week 1 Module
Use Food Processing Tools, Equipment and Utensils
TLE_AFFP9-12UT-0a-1

Cicelia B. Obrero
Writer

Helen Buen
Validator
Dr. Valentina A. Ballesteros
Quality Assurance Chair

Schools Division Office – Muntinlupa City

Student Center for Life Skills Bldg., Centennial Ave., Brgy.Tunasan, Muntinlupa City
(02) 8805-9935 / (02) 8805-9940
 LEARNING COMPETENCY:
LO 1. Use Food Processing Tools, Equipment and Utensils

TLE_AFFP9-12UT-0a-1
-12

At the end of the module, you should be able to:

a. select tools, equipment, and utensils;
b. use tools, equipment and utensils following standard procedure; and
c. perform post operational activities.

Directions: Read and understand the questions below. Select the best answer for
each item then write your choice on your answer sheet.

1. A device used to measure the strength of brine solution is _____.

a. salinometer c. both a and b
b. thermometer d. refractometer

2. What is the function of the refractometer?

a. Measures the sugar content of sap and syrup
b. Measures the temperature of the food / fish
c. Wraps the food / fish for processing
d. All of the above

3. What is used in measuring the volume of liquid?

a. Salinometer c. Refractometer
b. Cylinder d. Thermometer

4. A standard measuring instrument used in fish processing is _____.

a. Salinometer c. Thermometer
b. Refractometer d. All of the above

5. What type of water is used in calibrating the refractometer?

a. Distilled water c. Water from the faucet
b. Sea water d. Brackish water

6. A device used to measure the temperature of fish/food is ____.

a. Thermometer c. Refractometer
b. Salinometer d. Beaker

7. A device used to measure the weight of fish / food is _____.

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

8. How many drops of sap or syrup sample are needed in testing the refractometer?
a. one c. three
b. two d. four

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Directions: Supply the missing letters. Write your answer in a separate sheet of
paper.

1. S __O __ the hazard

2. E__A __ UAT__ the result

3. C __EA __ your surroundings

4. F __L __O__ the instructions

5. S __FE __ Y first.

Knowing the parts and functions of equipment, tools and utensils used in
processing food ensures accurate or proper use, operation and care for them. It is
very easy for a food processor to manipulate a particular device if he knows all its
parts and their respective functions. Proper maintenance for the parts of any tool,
equipment and utensil can also be done if a processor is familiar with them.

Activity 1 “Know Me”

Direction: Identify the parts of a pressure cooker. Choose your answer inside the
box.

Pressure Gauge Handle Pet Cock

Bakelite Knob Cover Body

Cover Body

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A pressure cooker is an important canning equipment used to process fish packed
in a hermetically sealed container at a high controlled temperature and pressure
for a certain period of time. Some of its parts and their functions are as follows:

1. Geared seam gauge or pressure gauge. It indicates the pressure and

temperature inside the cooker while processing.
2. Pressure regulator weight. It is used to close the vent pipe and regulate the
accumulated pressure inside the cooker while processing. It contains holes which
correspond to the desired pressure directly over the vent pipe. For instance, if the
desired pressure is 10 pounds, the pressure regulator weight hole of 10 is inserted
over the vent pipe.
3. Vent pipe for pressure regulator weight. It is where the pressure regulator
weight is placed. It releases steam when opened.
4. Bakelite wingnut or knob. It is used to securely fasten the cover of the cooker
to its body.
5. Arrowhead and arrowline. They indicate if the cover is properly seated on the
body.
6. Automatic pressure control. It consists of the vent pipe and pressure regulator
weight. It automatically controls the pressure inside the cooker while processing.
7. Overpressure plug. It automatically vents or release steam if the vent pipe
becomes clogged.
8. Cover. Seals the body of the cooker during processing.
9. Body. It holds the water for processing and the metal rack where the canned
products are placed during processing.
10. Bakelite top handle. This is for holding the cover when lifting it away from the
body or seating it properly on the body.
11. Body or side handles. This is used for holding the body of the cooker when
transferring it from one place to another.

Tools and Utensils Used in Food Processing and their Uses

1. Measuring Devices
a. Weighing scales

The triple beam balance is for measuring small quantities like spices,
preservatives, etc., while the heavy duty scale is for measuring fish, salt, etc.

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Checkweigher scale is a digital weigher scale
used to get the weight of food like meat, fish,
vegetables, fruits, etc.

Clock Type weighing scale for food

b. Measuring spoons
A measuring spoon is a spoon used to measure an amount of a substance,
either liquid or dry, when cooking. Measuring spoons may be made of plastic,
metal, etc.

A measuring cup is a kitchen utensil used primarily to measure the volume of

liquid or powder-form cooking ingredients such as water, milk, juice, flour, etc.
Measuring cups can be in plastic, glass and stainless. From mini shot
measure to measuring pitcher and batter bowl. Measuring cups for measuring
liquid ingredients like milk, vinegar, fish sauce, etc.

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Measuring cups for solid ingredients like flour, salt, minced garlic, etc

c. Thermometers

Thermometers indicate the degree of hotness or coldness of a thing or body.

It measures how high or how low the temperature is.

d. Glass Tube Thermometers

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e. Salinometer

It is used to measure the salinity of a brine.

f. Psychrometer

Digital Sling Psychrometer- It is used to measure the relative humidity

of the air when sun drying.

f. Anemometer-It is used to determine the velocity of the wind in sun

drying.

g. Refractometer – used to measure the sugar concentration of sap

and syrup for food.

2. Cutting Implements
a. Knives- For cutting or slicing fish or meat; for scaling fish

b. Filleting knives- For filleting fish.

c. Scissors- For trimming - off fins of fish.

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Activity 2 “GROUP ME IN?”
Directions: Group the following fish processing tools according to their use. Write
the answer in a separate sheet of paper.

A. Measuring C. Cutting
1. 1.
2. 2.
3. 3.

REMEMBER

Food processing equipment must conform to and support good

manufacturing practices. This means that it should not to adulteration and
should help to prevent it. In turn, those equipments mean that food
processing equipment must not offer places where dirt or microbes can hide,
must not corrode, must be easy to clean and must be easy to inspect for
cleanliness.

Directions: Identify the following. Write your answer on the space provided for.
______________ 1. It is a device used to measure the strength of brine solution.
______________ 2. It is a device used to Measures the sugar content of sap and
syrup.
_______________3. It means to set or determine the accuracy of the measuring
device.
_______________4. It is the cheapest and most easily available sanitizer in the
market.
_______________5. It is used in measuring the volume of liquid.
______________ 6. It is a device used to measure liquid ingredient in small quantity.
______________ 7. It is the type of water used in calibrating the refractometer.
______________ 8. It is a device used to measure the temperature of fish/food.
______________ 9. It is a device used to measure the weight of fish / food.
______________10. How many drops of sap or syrup sample are needed in testing
the refractometer?
______________ 11. It is use for cutting or slicing fish or meat, for scaling fish.
______________ 12. It is use for trimming of fins of fish.
______________ 13. It is use for picking up or handling food.
______________ 14. It is where fish or meat are cut; ingredients are sliced or minced
______________ 15. It is use in storing the salted products.

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Directions: Choose the best answer. Write in sheet of pad paper.

1. What is the function of the refractometer?

a. Measures the sugar content of sap and syrup
b. Measures the temperature of the food / fish
c. Wraps the food / fish for processing
d. All of the above
2. A standard measuring instrument used in fish processing is
a. Salinometer c. Thermometer
b. Refractometer d. All of the above
3. What type of water is used in calibrating the refractometer?
a. Distilled water c. Water from the faucet
b. Sea water
4. A device used to measure the weight of fish/food is:
a. Thermometer c. Measuring cup
b. Weighing scale d. Measuring spoon
5. How many drops of sap or syrup sample are needed in testing the refractometer?
a. one c. three
b. two d. four

Earthen pots 15. 5. Cylinder 10. One

4. B Chopping board 14. 4. Chlorine 9. Weighing scale
3. A Tongs 13. 3. Calibrate 8. Thermometer
2. D Scissors 12. 2. Refractometer 7. Distilled water
1. A Knives 11. 1. Salinometer 6. Measuring cup (Liquids)
POST TEST CHECK YOUR UNDERSTANDING
10. Refractometer
9. Anemometer
8. Psychrometer
7. Salinometer 8. A
6. Glass tube thermometer 7. B
5. Thermometer 6. Body 6. A
4. Measuring cup 5. Cover 5. Safety 5. A
3. Measuring spoon 4. Bakelite knon 4. Follow 4. D
2. Scissors 2. Clock type weighing scale 3. Pet Cock 3. Clean 3. B
1. Knives 1. Checkweigher scale 2. Handle 2. Evaluate 2. A
Cutting Measuring 1. Pressure gauge 1. Spot 1. A
Activity 2 Activity 1 LOOKING Back PRETEST

KEY TO CORRECTION

References:
CBLM –Fish Processing II, page 11 • http://www.grapestompers.com/articles/refractometer_use.asp
CBLM– Fish Processing II, page 11 • http://www.grapestompers.com/articles/refractometer_use.asp