7

Technology and
Livelihood Education
Module 2
Agriculture and Fishery Arts (AFA)
Food (Fish) Processing
Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 2: Agriculture and Fishery Arts (AFA)- Food (Fish) Processing
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
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agency or office may, among other things, impose as a condition the payment of royalties.

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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

Writers: Evelyn L. Peligro

Editors: Nilo R. Verdon, Grace A. Ando, Bernie R. Pamplona, Avelina C. Duquesa,
Rowena S. Timcang, Junel M. Anino

Reviewers: Encarnacion M. Padua, Edeliza Sequiz, Lorna Estal, Ph.D,

Elnie Anthony P. Barcena, Virginia Mahinay, Grace A. Ando

Illustrator: Franz Vincent Roman T. More, Eduardo D. Ayo

Layout Artist: Bernie R. Pamplona and Junel M. Anino
Management Team: Francis Cesar B. Bringas, Ph.D
Isidro M. Biol, Jr.
Maripaz F. Magno
Josephine Chonie M. Obseňares
Romeo O. Aprovechar, CESO V
Rayfrocina T. Abao
Nilo R. Verdon
Printed in the Philippines by ________________________

Department of Education – Caraga Region XIII-Learning Resource Management System

Office Address: J.P. Rosales Avenue, Butuan City
Telefax: (085) 817-7141
E-mail Address: [email protected]
Website: [email protected]
 7
Technology and
Livelihood Education
Module 2
Agriculture and Fishery Arts
Food (Fish) Processing

Uses and Maintenance of Food (Fish)

Processing Tools, Equipment,
Instruments and Utensils
Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education Grade 8 Alternative Delivery
Mode (ADM) Module on Agriculture and Fishery Arts (AFA)- Food (Fish) Processing.
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 learning material is prepared to help you achieve the

learning competency in food (fish) processing. This will be the
source of information for you to acquire knowledge and skills in this
particular competency.

Activities are provided as a formative assessment to check from

time to time the student's understanding of the lesson. Work
through all information and complete the activities in each section.
Answer the assessment provided for the learners’ assessment to
measure their learning.

For the learner:

Welcome to the Technology and Livelihood Education Grade-8 Alternative Delivery

Mode (ADM) Module on Agriculture and Fishery Arts (AFA)- Food (Fish) Processing!
The hand is one of the most symbolized parts 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:

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ii
 This will give you an idea of the skills or
What I Need to Know competencies you are expected to learn in the
module.
This part includes an activity that aims to check
What I Know what 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
What’s In current lesson with the previous one.

In this portion, the new lesson will be introduced

What’s New to you in various ways such as a story, a song, a
poem, a problem opener, an activity or a
situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.
This comprises activities for independent
What’s More 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.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will help
What I Can Do you transfer your new knowledge or skill into
real life situations or concerns.
This is a task which aims to evaluate your level
Assessment of mastery in achieving the learning competency.

In this portion, another activity will be given to

Additional Activities you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.
This contains answers to all activities in the
Answer Key module.

At the end of this module you will also find:

References This is a list of all sources used in developing
this module.

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The following are some reminders in using this module:
1. Use the module with care. Do notiiiput 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!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the use of food (fish) processing tools, equipment and utensils. The scope of this
module permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to follow
the standard sequence of the course. But the order in which you read them can be
changed to correspond with the textbook you are now using.

This module has only one lesson:

Learning Objective 2 - Use tools, equipment, instruments and utensils by

following the standards procedures (TLE_AFFP9-12UT-0b-2)

After going through this module, you are expected to:

2.1. Interpret a food processing procedure
2.2 Apply standard procedures in using tools, equipment, instruments and
utensils
2.3 Calibrate tools, equipment, instruments and utensils
2.4 Follow procedures in sanitizing tools, equipment, instruments and
Utensils

2.5 Use tools, equipment, instruments and utensils according to job

requirements and manufactures specification

What I Know

Let us determine how much you already know about the use of food (fish)
processing tools, equipment, instruments and utensils. Take this test.

Pretest

Direction:
Read carefully the questions below. Select the best answer from the
options given and write the letter only on your activity notebook.

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1. It refers to a physical removal of visible soil and food particularly in
utensils.
A. Cleaning
B. Disinfecting
C. Sanitizing
D. Sterilizing

2. It is a process of reducing the number of harmful organisms for the safety of

food handlers.
A. Cleaning
B. Drying
C. Sanitizing
D. Washing

3. It is a chemical agent used to sanitize surfaces and equipment.

A. Cleanser
B. Detergent
C. Disinfectant
D. Sanitizer

4. What will happen to your product if you fail to follow the correct procedures
in measuring ingredients?
A. More profits obtained
B. Poor quality products
C. Customers satisfaction
D. The work is properly done

5. Which instrument is used to measure the sugar concentration of a fresh

sap or syrup?
A. Anemometer
B. Refractometer
C. Salinometer
D. Thermometer

6. As a food processor, why is it important to know the parts of the

equipment, tool, utensils and their function?
A. Be able to do some simple repairs
B. Easily determine if a part is missing
C. Appreciate the usefulness of a particular device
D. Correctly operate/manipulate a tool, equipment or utensil

7. Inspecting and checking of equipment and machines’ condition before using

is necessary in order to:
A. See if they are old or new ones
B. Check if no parts are defective or missing
C. Identify if electrical plugs are in good condition
D. Both B and C

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8. The following are preventive maintenance measures before using equipment
or a machine, EXCEPT:
A. Use the machine at once.
B. Crack and leak detection and electric insulation.
C. Inspect machine temperature and hydraulic fluid.
D. Check the wear and tear condition of the equipment.

9. You noticed that it is difficult to turn the knobs of a pressure cooker, which
of these will you do?
A. Apply lubricants
B. Change the knobs
C. Repair the knobs
D. Remove the knobs

10. The following are reasons why we need to check the electrically operated
equipment before using, EXCEPT:
A. Practice using the equipment
B. Ensure if the equipment is still valuable.
C. Avoid errors and accidents in their operation.
D. Make sure plugs, outlets and electrical insulation are not defective.

11. What will you do if the can sealer is not functioning properly?
A. Do not use it any more.
B. Request a new can sealer.
C. Apply simple troubleshooting.
D. Borrow a can sealer from another class.

12. It is a solution of salt and water.

A. Brine
B. Pickling
D. Salting
D. Syrup

13. What is the proper way of filling the cup when measuring dry ingredients?
A. Overflowing
B. Packing
C. Shaking
D. Stirring

14. It is used to level ingredients when measuring.

A. Fork
B. Rubber scraper
C. Spatula
D. Spoon

15. This is a device used to measure the heat temperature in the smoking
process.
A. Food thermometer
B. pH meter
C. Refractometer
D. Salinometer

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Lesson
Uses and Maintenance of
Food (Fish) Processing
2 Tools, Equipment,
Instruments and Utensils
All tools, equipment, instruments and utensils must be maintained properly to
avoid workers from possible exposure to danger. Regular maintenance of tools,
equipment, instruments and utensils is important and necessary activity. Checking
and inspecting of equipment will assure that all parts are in good condition and
functional.

Keeping your tools properly stored, cleaned and maintained will save your time
and money. And also, this is a vital role to play in reducing the risk associated with
some workplace hazards.

This module contains information on how to use tools, equipment and utensils
in food (fish) processing. It also includes cleaning and sanitizing tools, equipment and
utensils, checking and calibrating equipment and instruments.

Unlocking Technical Terms

Bacteria - are single-celled or simple organisms that causes food spoilage and
human diseases
Calibrate - means to set or determine the accuracy of the measuring device
Equipment - a machine needed in performing food (fish) processing activities
Tools - a hand-held device that can be operated manually
Lubricant - a substance like oil or grease that coats or treats a machine to lessen
friction and the wear and tear of machine parts due to constant
rubbing of surface
Maintenance - means of improving the performance and condition of equipment and
facilities
ppm - parts per million
Preventive Maintenance - a system of maintenance aims to minimize or eliminate
breakdown of equipment and machineries by regular inspection and
repairs
Sanitize - the manner of cleaning and disinfecting the tools, equipment and
utensils and instruments to be free from germs or microorganisms
Stow - to pack or store in an orderly way
Utensil - is a simple and useful device used for food (fish) processing
Wear and tear - is a damage that naturally and inevitably occurs as a result of a
normal aging of tools, equipment, utensils and instruments

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What’s In
Word Search

Directions:
Search and identify the name of 5 tools/utensils, 5 equipment, and 5
instruments used in food (fish) processing. Write your answer in your activity
notebook.

P R E S S U R E C O O K E R C
S E M K A N E E R B T G R A A
Y F E N L D F M A L O R A N N
C R R I I E R C C E N A P E S
H A G F N R I E K N G G T N E
R C E E O T G E E D R N I O A
O T N L M H E S R E S M O M L
M O C Y E E R I S R H N N E E
E M Y R T N A S P A T U L T R
T E K E E A T F R E E Z E E R
E T H E R M O M E T E R O R E
R E T I P A R E E R Y R V N A
D R M E A S U R I N G C U P T
C O A S D R T Y O V E N X H B
W E I G H I N G S C A L E A S

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 What’s New

Directions:
Using the letters, A to H, arrange chronologically the procedures in cleaning,
sanitizing, calibrating and stowing of instruments. Write your answer in your activity
notebook.

____ 1. Dry thoroughly (air dry).

____ 2. Wash the instruments with soap.

____ 3. Rinse again with clean water.

____ 4. Pack and store in a clean cabinet.

____ 5. Sanitize by dipping or soaking in sanitizing solution.

____ 6. Rinse with clean water.

____ 7. Remove from the sanitizing solution.

____ 8. Check the accuracy of each instrument.

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 What is It

Food (Fish) Processing refers to a variety of operations by which raw foodstuffs

are made suitable for consumption, cooking, or storage. It generally includes the
basic preparation of foods, the alteration of a food product into another form,
preservation and packaging techniques. Technically, food (fish) processing is the
transformation of agricultural products into food forms.

In every operation, we need tools, equipment, instruments and utensils. Before

any equipment or machine is used, you must perform the pre-operation activities.

The table shows the pre-operation activities

Operation Purpose

Checking To check the condition of equipment

Inspecting To inspect the defects or it is usable

Sanitizing Reduce harmful microorganisms

Cleaning Remove soil or debris

Stowing To store the equipment in the designated

place.

Two significant reasons to inspect the equipment before using:

1. Ensure that the machine or equipment is safe to operate.
2. Help operators find small defects to avoid serious problems.

Preventive Maintenance includes checking of the following:

1. Machine temperature
2. Hydraulic fluid
3. Wear and tear
4. Crack
5. Leak condition
6. Vibration
7. Corrosion
8. Electric insulation

Procedures in Using Standard Measuring Devices and Instruments

Every measuring device has a specific function. A processor must know
how to use every tool, equipment, instruments and utensils specifically in
measuring devices because the good products depend on the accurate
measurement of ingredients. Accurate measurement and use of appropriate
tools are very important in order to achieve a good quality product. There are
several steps in using measuring device:

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1. Measuring cups for liquid ingredients.

1.Put the cup on the flat surface.

2.Pour liquid on the desire level.

3.Bend down, so you are at the eye level with the measuring cup.

2. Weighing scales
Spring scale
1. First, adjust the pointer at zero level.

Place the pan on a scale to hold the ingredients to be

measured.
Record the reading in grams or kilograms.
3. Food Thermometer

1. Dip the thermometer in the boiling liquid.

2. Record the reading by degree Celsius (°C) or degree Fahrenheit (°F).

3. Clean after use.

4. Cylinder, beaker, flask

1. Pour liquid ingredients into the cylinder, beaker, or flask.

2. Bring the cylinder to eye level

3. Get the reading at the lower meniscus.

4. Record the reading.

5. Clean after use.

5. Salinometer
1. Prepare brine solution.

2. Pour brine solution in a cylinder.

3. Dip salinometer in brine solution.

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4. Record the reading.

5. Clean instrument after using.

6. Refractometer

1.Place a drop of fresh sap or syrup sample on the refractometer.

2. Close the cover.

3. Quickly read the scale (the line on the top of the darker area.) Readings should be
taken to the nearest 0.1 percent.

4. Rinse with water after each reading and dry with tissue paper.

7. Measuring cup for dry ingredients

1. Scoop the ingredients to fill the measuring cup until overflowing. Do not shake.

2. Level off with a spatula or straight-edged knife.

8. Measuring spoon
1. Measure small amount of ingredients such as salt, pepper, or solid
fats usin
measuring spoon.

2. Dip the measuring spoon into the ingredients.

3. Level with spatula or straight-edged knife.

Checking and Calibrating Equipment and Instrument

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 It is important to calibrate your equipment and instruments
periodically. Calibrating regularly is an effective way to ensure the accurate
results. For instance, the scales are used everywhere from grocery stores to
jewelry stores, to the doctor’s clinic, and we rely on them to tell us accurately
the weight of things. However, you cannot be sure if it is working properly;
unless it is calibrated.

Different Methods in Different Scales

The calibration process differs depending on the type of scale being
used. When zeroing the scale, a triple beam balance has a counterweight that
can be adjusted. Mechanical weights often have a screw that can be turned to
adjust the zero point. Electronics scales have a tare button. Simply pressing
the button sets the scales reading to zero regardless of how much weight is
currently on it.

How to Calibrate Thermometer

Thermometer should be calibrated whenever they are dropped before
using, and when going from one extreme temperature to another.
Temperature is a critical measurement for ensuring the safety and
quality of many food products. Whether monitoring temperatures at receiving,
throughout production or final product storage and distribution. Thermometer
calibration is essential.
Sanitize thermometer before and in between using. To clean and sanitize
thermometer, wash it in hot, soapy water, rinse, wipe it down. Or using alcohol
by swabbing is best in sanitizing thermometer.

Two Methods in Calibrating Thermometer of 212°F

Ice Point Method
⮚ Fill an insulated cup with crushed ice and water.
⮚ The cup must have enough crushed ice to provide an environment of 32°F, so
you may need to pack more ice into the cup during the process.
⮚ When the mixture of the water has stabilized in about four to five minutes,
insert the thermometer to be calibrated to the appropriate immersion depth.
⮚ Be sure to hold the stem of the instrument away from the bottom and sides of
the container (preferably one inch) to avoid error.
⮚ If your thermometer is not accurate within +/-°F of 32°F, adjust the
thermometer accordingly. The ice point method permits calibration within
0.1°F.

Boiling Point Method

⮚ Place distilled water in a container and heat.
⮚ After the water in the container has reached a complete “rolling” boil, insert the
instrument to the appropriate immersion depth.
⮚ Be sure there is at least a two-inch clearance between the stem or sensing
element and the bottom sides of the container.

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 ⮚ If your thermometer is not accurate within +/- 2°F of 212°F adjust
thermometer accordingly. The boiling point method permits calibration within
1.0°F

Important Role of Cleaning and Sanitizing in Food (Fish) Processing

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 tools, equipment, instruments and utensils. Sanitizing and 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.

How to Control Harmful Microorganisms

Cleaning and sanitizing procedures must be part of the standard operating
procedures that make your food safety programs. Improperly cleaned and sanitized
surfaces allow harmful microorganisms to be transferred from one food to other
foods.
Cleaning is the process of removing food and other types of soil from a surface,
such dish, glass, or cutting board. Cleaning is done with a cleaning agent that
removes food, soil or other substances. Cleaning alone will not be capable of totally
eradicating microbes, germs and viruses, hence there is a need to sanitize the tools
and equipment.
Sanitizing is a process of reducing the number of harmful microorganisms to
safe levels on food contact surfaces. The item to be sanitized must be washed
properly. Cleaned tools and equipment will be sanitized with 150-200ppm
(3ml:997ml) chlorinated water by soaking.

The Methods of Sanitizing

Heat sanitizing can be done by exposing the clean surface to high
temperature ranging from 15-30 minutes to kill harmful microorganisms. It can be
done manually or by a high temperature machine. The minimum temperature range
necessary to kill most harmful microorganisms is usually 162°F to 165°F. There are
three methods of using heat to sanitize surfaces – steam, hot water and hot air. Hot
water is commonly used in restaurants.

Chemical sanitizing is done by using approved sanitizers like chlorine, iodine

and quaternary ammonium compounds and can be achieved in two ways: The first is
by immersing the clean object in a sanitizing solution of appropriate concentration for
a specific length of time. The second method is by rinsing, swabbing, or spraying the
object with the sanitizing solution. Careful management of sanitizers is important.

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

Area/Materials to be sanitized Volume of Volume of Time

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 Water Chlorine (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

Procedure in Cleaning Equipment and Instruments

1. Wash all the equipment /instruments with soap.
2. Rinse with clean water.
3. Sanitize by dipping into approved sanitizer solution.
4. Remove from the solution.
5. Allow to air dry.

Procedure in Sanitizing
1. Prepare all the materials needed.
2. Measure a certain amount of chlorine and water.
3. Mix and dip the equipment/ instruments in the mixture for 3-5
minutes.
4. Remove from sanitizing solution.
5. Dry thoroughly.

Procedure in Cleaning, Sanitizing, Calibrating and Stowing Equipment

and Instruments
1. Wash the equipment/instruments with soap.
2. Rinse thoroughly with clean water.
3. Sanitize by dipping or soaking in a sanitizing solution.
4. Remove from the sanitizer solution.
5.Rinse with clean water.
6. Dry thoroughly (air dry or wipe with a clean piece of cloth)
7. Check the accuracy of each equipment and instruments.
8. Pack and keep in a clean cabinet

Equipment a machine needed in performing food (fish) processing

activities. The common equipment necessary in food (fish) processing:

1. Cooking equipment like oven and pressure cooker

2. Refrigeration and low temperature - like refrigerator and freezers
3. Cutting implements like slicers, mixers, grinders and choppers.

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.

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Manufacturer’s Specifications emphasizes three main parts:
The Specification - gives detailed description about the equipment, dimensions,
materials and other 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.

The food processor must read and understand all the information contained in
the manual specially if the equipment is to be operated electrically. Thorough reading
and understanding of manufacture’s specification are very important, and the
processor must interpret it in such a way that a food processing equipment can be
properly operated. Aside from knowing the correct operation of equipment it is also
important to be guided by the following 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 how the proper care of the equipment/machine
4. Instructions on the correct operation of the equipment

Here are some examples of manufacturer’s specifications.

How to use the Pressure Cooker

Figure 1 Pressure Cooker

1. Place one-and-a -half (1/2) inch water in the cooker.
2. Put rack with stand in the bottom of the cooker. A rack can be milk can of
the same height filled with water.
3. Place the packed glass jars on the rack.
4. Put on the cover of the cooker. Make sure the cover arrow aligns with “line
mark” on rim of the body of the cooker.
5. Tighten two opposite Bakelite wing nuts or knobs at the same time evenly.
Do not tighten one wing nut or knob at a time.
6. Turn on the stove. The water in the cooker begins to boil at 212°F or 100°C
at sea level forming steam.
7. Exhaust the air in the cooker for 8 to 10 minutes so that air cannot interfere
with passage of heat.

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 8. Close the vent pipe by putting the pressure regulator weight. The hole of the
pressure regulator weight should correspond to the desired pressure directly
over the vent pipe. For instance, if the desired pressure is 10 pounds so the
pressure regular weight hole of 10 hole be inserted over the vent pipe.
9. When the vent pipe is closed, the steam can no longer escaped so the
pressure will rise up to the desired pressure. The pressure regulator weight
jiggles or rocks when the pressure is reached. This is called coming up time
(CUT). Water under pressure boils at temperature above 212°F. At 10 pounds
pressure gauge pressure, water boils at 240°F. Then regulate the fire.
10. If the desired pressure is reached, start counting the processing time. I
processing time is 90 minutes, so maintain the pressure and temperature for
90 minutes.
11. At the end of the processing time, turn off the stove. The pressure and
temperature begin to fall as the cooling off period starts. Wait until the gauge
registers to zero (0) pressure and remove the pressure regulator weight.
12. Loosen two opposite bake lite wing nuts or knobs at the same time. When
all wing nuts were loosened, open the cover of the cooker in slanting position
away from the face.
13. Get immediately the glass jars one at a time from the cooker and close.
Invert the glass jars to determine if bubbles continuous to flow as sign of good
sealing.
14. Cool the glass jars in room temperature as well as the cooker.

What’s More

Directions:
Identify what is being described in the sentence. Select your answer from the
choices inside the box. Write your answer in your activity notebook.

_______1. These are single-celled or simple organisms that causes food spoilage
and human diseases.
_______2. It is a process of reducing harmful microorganism to safe level on food
contact services.
_______3. It is the cheapest and most commonly used chemical in sanitizing
tools,
equipment and utensils.
_______4. It refers to the process of physical removal of visible soil and food form
a surface.
_______5. It is the most common method used in restaurants in sanitizing tools.
_______6. It is one sign of food contamination.

Bacteria Chlorine Hot water

Sanitizing Unpleasant odor Cleaning

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 What I Have Learned

Tell Me the Truth!

Directions:
On the third column put check (√) if the statement/s in column A match
with column B and if not write the correct word/s that best describe the
statement/s.

A B C
1.To set or determine the accuracy of the Maintenance
measuring device
2. A machine used to pack process food using tin Can Sealer
cans.
3. Refers to a place where any work is carried out Workplace
4. A machine needed in performing food Brochure
processing activities.
5. Use to measure sugar concentration of a fresh Salinometer
sap or syrup.
6. It is a step-in using pressure cooker to reach Coming up time
the desired pressure when closing the pipe.
7. An equipment necessary in preventing bacterial blender
infections from foods.
8. Usually gives a detailed description about the Specification
equipment, dimensions, materials and other
relevant information regarding the equipment or
machine.
9. Specifies the measurement of the amount, Capacity
which a device can hold.
10. The measurement of the size of an object in Dimension
terms of length, width, or height of the
equipment/machine or tool.

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 What I Can Do

Activity: You Can Do It!

Directions:
Demonstrates the steps in cleaning and sanitizing of tools, equipment,
instruments and utensils available at home. Let any member of your family
observe while you are doing the activity. Follow the steps below.

1. Gather and wash the equipment/instruments with soap.

2. Rinse thoroughly with clean water.
3. Sanitize by dipping or soaking in a sanitizing solution
4. Remove from the sanitizer solution.
5. Rinse with clean water.
6. Dry thoroughly (air dry or wipe with a clean piece of cloth)
7. Check the accuracy of each equipment and instruments.
8. Pack and keep in a clean cabinet.

Note: Preferably use chlorine solution with a ratio of (3ml:997ml) as sanitizer.

Performance Criteria Checklist

Cleaning and Sanitizing Tools, Utensils and Equipment

Student’s Name:_______________________ Date:________

CRITERIA YES NO
Did the student….
 Wear of personal protective equipment
 Prepare detergent solution and disinfectants
 Segregate tools and utensils accordingly, rinse, and apply
detergent
 Disinfect tools, utensils and equipment correctly.
 Dry and store in stowing area.
 Check the accuracy of each equipment and instruments.
 Keep in a clean cabinet.

Parent’s Signature _____________ Date:____________

16
 Assessment

Directions:
Read carefully the questions below. Select the best answer from the
options given and write the letter only on your activity notebook.

1. It is a process of reducing the number of harmful organisms for the safety of food
handlers.
A. Cleaning
B. Drying
C. Sanitizing
D. Washing

2. It is a chemical agent used to sanitize surfaces and equipment.

A. Cleanser
B. Detergent
C. Disinfectant
D. Sanitizer

3. What will happen to your product if you fail to follow the correct procedures in
measuring ingredients?
A. More profits obtained
B. Poor quality products
C. Customers satisfaction
D. The work is properly done

4. Which instrument is used to measure the sugar concentration of a fresh sap or

syrup?
A. Anemometer
B. Refractometer
C. Salinometer
D. Thermometer

17
5. As a food processor, why is it important to know the parts of the equipment, tool,
utensils and their function?
A. Be able to do some simple repairs
B. Easily determine if a part is missing
C. Appreciate the usefulness of a particular device
D. Correctly operate/manipulate a tool, equipment or utensil

6. Inspecting and checking of equipment and machines condition before using is

necessary in order to:
A. See if they are old or new ones
B. Check if no parts are defective or missing
C. Identify if electrical plugs are in good condition
D. Both B and C

7. The following are preventive maintenance measures before using equipment or a

machine, EXCEPT:
A. Use the machine at once.
B. Crack and leak detection and electric insulation.
C. Inspect machine temperature and hydraulic fluid.
D. Check the wear and tear condition of the equipment.

8. You noticed that it is difficult to turn the knobs of a pressure cooker, which of
these will you do?
A. Apply lubricants
B. Repair the knobs
C. Remove the knobs
D. Change the knobs

9. The following are reasons why we need to check the electrically operated
equipment before using, EXCEPT:
A. Practice using the equipment
B. Ensure if the equipment is still valuable.
C. Avoid errors and accidents in their operation.
D. Make sure plugs, outlets and electrical insulation are not defective.

10. What will you do if the can sealer is not functioning properly?
A. Do not use it any more.
B. Request a new can sealer.
C. Apply simple troubleshooting.
D. Borrow a can sealer from another class.

11. It is a solution of salt and water.

A. Brine
B. Pickling
C. Salting
D. Syrup

12. What is the proper way of filling the cup when measuring dry ingredients?
A. Overflowing
B. Packing
C. Shaking
D. Stirring

18
13. It is used to level ingredients when measuring.
A. Fork
B. Rubber scraper
C. Spatula
D. Spoon

14. This is a device used to measure the heat temperature in the smoking process.
A. Food thermometer
B. pH meter
C. Refractometer
D. Salinometer

15. It refers to a physical removal of visible soil and food particularly in utensils.
A. Cleaning
B. Disinfecting
C. Sanitizing
D. Sterilizing

19
 Additional Activities

Directions: Draw/Cut out pictures of the following measuring devices and

paste it in a long bond paper. Write the standard procedures in using the
measuring devices in order to familiarize the procedures.

1. spring scale

2. refractometer

3. thermometer

4. salinometer

5. measuring cup

20
 21
What’s New What’s In What I know
1. F Tools/utensils 1. A
2. A
3. E 2. C
Measuring cup 3. D
4. H
Weighing scale
5. C 4. B
Spatula
6. B 5. B
Knife
7. D 6. D
Tong
8. G
7. D
Equipment 8. A
9. A
Pressure cooker 10.B
Can sealer 11.C
Refrigerator 12.A
Blender 13.A
Oven 14.C
15.A
Instruments
Food thermometer
Refractometer
Salinometer
Anemometer
Psychrometer
Answer Key
 22
Assessment What I Have What’s More
Learned
1. Bacteria
1. C 1. Calibrate
2. D 2. ∕ 2. Sanitizing
3. B 3. ∕
4. B 4. Equipment
5. D 3. Chlorine
5. Refractometer
6. D 6. ∕
7. A 7. Refrigerator 4. Cleaning
8. A 8. ∕
9. B 9. ∕ 5. Hot water
10.C 10.∕
11.A 6. Unpleasant odor
12.A
13.C
14.A
15.A
References
Balanay, Gemma Fe A. Tesda CBLM, Process Foods by salting, Curing and Smoking.
TESDA, developed on June 2013.
“Equipment” Retrieved from
https://www.bing.com/search?q=equipment&form=EDGTCT&qs=PF&cvid=08ea3868
78934e7f9482ca703508e3f2&refig=9b03f7e6c35041579f8c9eb2d22399c3&cc=PH&se
tlang=en-US&DAF0=1&plvar=0&PC=NMTS on June 4,2020

Department of Education. K to 12 Basic Education Curriculum Technology and

Livelihood Education Learning Module, Food (Fish) Processing for Grade 7 & 8. Pasig
City: DepEd, 2014.

“Food Processing”. Retrieved from https://www.britannica.com/technology/food-

processing on May 25,2020.

23
For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: [email protected] *

[email protected]