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Technology and Livelihood Education: Quarter 1 - Module 2: Food Processing
Technology and Livelihood Education: Quarter 1 - Module 2: Food Processing
Technology and
Livelihood Education
Quarter 1 – Module 2:
Food Processing
(Exploratory Course)
TLE FOOD PROCESSING – Grade 7/8 (Exploratory Course)
Alternative Delivery Mode
Quarter 1 – Module 2: Use and maintain tools, equipment, instruments and
utensils
First Edition, 2020
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Technology and
Livelihood
Education
Quarter 1 – Module 2:
Food Processing
(Exploratory Course)
Introductory Message
For the facilitator:
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:
As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.
ii
For the learner:
The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in
your own hands!
This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be
enabled to process the contents of the learning resource while being an active
learner.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.
iii
What I Can Do This section provides an activity which will
help you transfer your new knowledge or
skill into real life situations or concerns.
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!
iv
Lesson Use and Maintain Tools,
1 Equipment, Instruments,
and Utensils
What a wonderful day! Do you want to have more learning? In this module,
you will be equipped with knowledge and skills in using tools, equipment,
instruments and utensils in food processing.
After going through on this module, you should be able to:
Hello! Are you ready for the next lesson? Let us see how much you know
about tools and equipment in food processing. Read the questions and encircle the
letter of your answer.
1. What is the device used for measuring small quantities like spices and
preservatives?
a. thermometer
b. heavy duty scale
c. triple beam balance
d. clock type weighing scale
2. What is the function of the scissors?
a. trim the fins of the fish
b. chop the fins of fish into small pieces
c. remove the scales of the fish
d. open the cover of the processed product
3. Which of the following is used as a container to keep salted fish during
the process?
a. bistay
b. oil drum
c. mixing bowl
d. earthen pots
4. What is the purpose of using Panakip?
a. to keep fish submerged
b. to keep salted products
c. to store the salted products
d. to cover the fish submerged in a brine
5. What tools or utensils are used for storing salted fish products?
a. freezer
b. refrigerator
c. mixing bowl
d. earthen pots
6. What device is used to measure the temperature of the fish?
a. beaker
b. salinometer
c. thermometer
d. refractometer
7. What device is used to measure the weight of the food?
a. thermometer
b. weighing scale
c. measuring cup
d. measuring spoon
8. Which of the following is an advantage of food processing?
a. availability of seasonal food throughout the year
b. expensive food are avoided
c. fresh food are cooked immediately
d. food is consumed until the expiration date
9. What equipment is used to remove the scales of the fish?
a. knife
b. scissors
c. chopping board
d. descalers and scalers
10. Which of the following is the disadvantage of food processing?
a. preparation consumes a lot of time
b. needs a lot of food processing resources
c. proportioning of ingredients is not followed
d. added empty calories to food constituting junk
11.If Mr. Francisco used pugon in preserving the Hito fish he caught in
fishpond, what fish processing procedure is it?
a. heating
b. freezing
c. smoking
d. canning
12.Kardo prepares escabeche for his Aunt Ludi who will come to visit their
home tomorrow. He wants to preserve and maintain its flavor, what
fish processing procedure did he apply?
a. heating
b. freezing
c. smoking
d. canning
13.When you buy small amount of spices and liquid preservatives in the
market, how can you assure the accuracy of its weight?
a. heavy duty scale is used
b. checkweigher scale is used
c. clock type weighing scale is used
d. calibrated triple beam balance is used
14.How do you kill germs and microorganism in a tools, utensils and
equipment?
a. wash with soap and rinse with clean water
b. wash with soap and wipe with dry cloth
c. wash with soap, rinse with clean water and sanitize then air dry
d. wash with detergent solution, rinse with clean water, wipe with
clean cloth and keep in the cabinet.
15.How do you calibrate a weighing scale device?
a. check the brand of the weighing scale
b. check the type of weighing scale used
c. check the place where the weighing scale is placed
d. check the hand of the weighing scale pointed at zero degree
What’s In
In the previous lesson, you have learned how to select tools, equipment,
utensils and instruments used in food processing. You are aware already that
equipment, tools and instruments are essential in food processing. You have widen
your learning about the selection and reporting of defective tools, equipment and
instruments. Are you ready? Let’s start!
Directions: Look at the following pictures eagerly. Put a check mark (/) in
the tools, equipment, instruments and utensils used in food processing.
1 2 3
ININST
4 5 6
What’s New
Are you ready? Answer this activity to determine how much you already
learned in using the tools, equipment, instruments, and utensils by following the
standard procedure.
Activity 1.2 – INTERPRET ME!
Directions: Interpret what fish processing procedure undertaken in the
given situation below. Write heating, freezing, drying, and smoking in the
space provided.
Wency went to a
supermarket to buy 5 kilos
3 of rice grain. She looked
up on the weighing scale if
the hand pointed at zero.
DESCRIPTIONS ANSWER
CONGRATULATIONS!
What Is It
Are you excited to know more about food processing procedures? Yes you
are! How about the tools, equipment and utensils used in food processing with
their uses and functions? Here it is.
Read this information then find out how much you can learn.
1. Heating occurs during both the cooking and the canning process. It can
alter the quality and nutritional value of fish.
2. Freezing keeps and maintains the flavor, quality and reduce the
biochemical reaction in fish flesh.
3. Drying reduces the water activity of fish, decrease the growth of
microorganisms.
4. Smoking slows the chemical reaction that harms the quality of the fish
product.
4. Descaler or
A tool or utensil used to remove
scalers
scales of fish.
EQUIPMENT USES
an appliance or machine used to
10. Oven heat food.
SALTING EQUIPMENT
USES
1. Bakol
an accessory used to
transport smoked fish and
made of bamboo.
A. Metals
1. Chromium is used in the construction of cooking utensils which is
comfortable to clean and have a radiant finish.
2. Stainless Steel is used in the construction of food containers with a
supreme tough finish and glossy coating to make comfort in cleaning.
Plastic
Wood
Wood is porous to bacteria, moisture, absorbs food odors and stains, wears
easily under normal used requires frequent maintenance and repair.
a. functional
b. fixable
A. Food equipment and utensils have food contact and non – food contact
surfaces.
1. Food contact surfaces are the parts which normally come into contact
with the food.
2. Non – food contact surfaces are the remaining parts and the surrounding
area that should not contact the food during the production.
Compression System
6. Which of these should you do to prevent the metal surface of your gas range,
oven and gas stove to corrode?
a. wash with soap and water
b. wash with running water
c. wipe off spilled food then wash and wipe thoroughly
d. scrape the surface with spilled food then apply lubricants
7. Why do you need to follow procedure in using a blender?
a. to know the parts
b. operated manually
c. electrically operated
d. to use it appropriately
8. Why do you still need to sanitize or disinfect the tools, equipment and utensils
after removing and washing the dirt with soap and water?
a. washing with running water kills microorganisms
b. washing alone can remove the microorganisms and germs
c. washing with soap and water cannot remove the adhering dirt
d. it kills or destroys all the germs and microorganisms which remained
after washing
9. What is the sanitizing agent that is inexpensive, most used and available
anywhere which kill germs and microorganisms?
a. detergent
b. soap and water
c. chlorine solution
d. clean water only then air dry
You are now nearing the end of this module. If you are ready, write a
summary of what you have learned from the previous activities. If you need to learn
more, go back and review the activities that you have done.
Why is it necessary that we should learn the usage of tools and equipment?
Let’s test your mind! Are you willing to take this?
Comments/Suggestions:
__________________________________________________________________________________
_________________________________________________________________________________.
Task Sheet 1.1
Procedures:
1. Check and inspect the blender and outlets.
2. Insert the plug of blender into the outlet.
3. Switch on the blender.
4. Operate the blender in accordance with the manufacturer’s specification.
5. Clean and sanitize in accordance with specifications.
Precautions:
1. Wear appropriate protective outfit when working.
2. Proper care in handling the equipment.
3. Check accuracy of the equipment.
Assessment
Activity 1.7
Directions: Read and understand the questions below. Encircle the correct letter of
your answer.
1. Why is it that food contact surfaces of machine or equipment be regularly
lubricated?
a. to prevent corrosion
b. to remove the knobs
c. to prevent wear and tear
d. to prevent malfunction
2. Which of these will you do if your teacher instructed to check and inspect all
the food processing tools and equipment?
a. Make an oral report.
b. Prepare an oral report.
c. Make a checklist of the tools and equipment inspected.
d. Prepare a written report following the standard format.
5. Which of the following is the device used to measure the temperature of the
food being processed?
a. Barometer
b. Salinometer
c. Thermometer
d. Refractometer
6. Which of the choices is the function of blender?
a. Mix the sugar only.
b. Mix the sugar with water only.
c. Mix ingredients without water.
d. Mix all the ingredients needed in the process.
14.Why do you need to know the parts of the equipment, tool, utensil and their
function?
a. To do some simple repairs.
b. To appreciate the usefulness.
c. To operate and manipulate correctly.
d. To easily determine if a part is missing.
15. How can you determine the kinds of tools, equipment and utensil you will
assemble, sanitize, inspect or check?
a. The raw materials to be processed.
b. The kind of product to be produced.
c. The method of food processing to be done.
d. The availability of tools, equipment and utensils.
Additional Activities
Great, you’ve done it well! Since, you have learned a lot from this lesson, get
ready to write your answer on the questions below.
1. As you are engaged with your family at home, how do you reflect
the importance in food processing procedure?
In using of tools, utensils, equipment and instruments that have
acquired from the discussion?
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