9

TLE
Quarter 1 – Module 1:
Title: Prepare Tools, Equipment,
Instruments, and Utensils by
following the Standard procedures

(Food Processing 9)
Subject Area – Grade Level
Self-Learning Module (SLM)
Quarter 1 – Module 1: Food Processing 9
Title: Prepare Tools, Equipment, Instruments, and Utensils by following the Standard
procedures

First Edition, 2020

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 module 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.

Development Team of the Module

Writers: Helen W. Baluso, Kristel Joy M. Abila
Editors: Zenia E. Dalagan, Lorena A. Villarin
Reviewers: Amalia C. Caballes
Illustrator: Jay M. Alora
Layout Artist: Wilma M. Abendan
Cover Art Designer: Reggie D. Galindez
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Romelito G. Flores, CESO V- Schools Division Superintendent
Mario M. Bermudez, CESO VI Asst. Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Name of REPS – Gilda A. Orendain
Name of CID Chief: Juliet F. Lastimosa
Name of Division EPS In Charge of LRMS: Sally A. Palomo
Name of Division ADM Coordinator: Gregorio O. Ruales
Name of EPS – Amalia C. Caballes

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal
Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
 9

TLE
Quarter 1 – Module 1:
Title: Prepare Tools, Equipment,
Instruments, and Utensils by following
the Standard procedures

(Food Processing 9)
Introductory Message
For the facilitator:

Welcome to the Food Processing for Grade 9!

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 contains helpful tips or strategies that
will help you in guiding the learners.

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:

Welcome to the Food Processing for Grade 9!

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.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

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.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

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.

iii
 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

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.

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

iv
 Prepare Tools, Equipment,
Lesson
Instruments, and Utensils
1 by following the Standard
procedures

What I Need to Know

Hello everyone! In this lesson, methods of food preservations will be
tackled. Essentials in preparing tools, materials, equipment, and raw
materials will be learned. Learning these essentials makes our work easy
avoiding too much time consumption. Using tools, materials, and equipment
should be according to the manufacturer's specifications to ensure good
quality food and avoid untoward accidents.

Use tools, equipment instruments, and utensils by following the standard

procedures. TLE_AFFP9- 125L-la-c-1
 Prepare equipment, tools, materials and utensils.
1.1. Prepare Equipment and tools for salting , curing and
smoking in accordance with manufacturer’s
specifications
1.2. Check, sanitize and calibrate Equipment for the
above food processing methods in accordance with
manufacturer’s specifications.

1
 What I Know

Hello! Are you ready for the next lesson? Let us see how much you have
learned about the previous lesson. Read and answer the questions below.

Activity 1: Let’s Try This

Directions: Read carefully and select the best answer. Encircle the letter of your
chosen answer

1. Which of the following tool is the most important item found in your tool kit in
food processing?

a. knife
b. peeler
c. scissor
d. skewer

2. What is the most important reading material that we should read and
understand for the manufacturer’s specifications?

a. Merriam Webster
b. fliers of the appliances
c. books for the appliances
d. a module of the specific tool

3. Which of the following equipment contributes to good quality food?

a. imported equipment
b. modernized equipment
c. standardized equipment
d. recommended equipment

4. Which of the following casserole has a large cylinder with a deep straight pot
used for preparing stocks and keeping them simmering all the time?

a. brazier
b. colander
c. stock pot
d. saucepan

5. Which of the following kitchen utensils used to drain or wash liquid ingredients?
a. colander
b. casserole
c. stock pot
d. saucepan

2
6. Which of the following kitchen knife has all-purpose uses like cutting vegetable
and carving poultry?
a. bread knife
b. utility knife
c. paring knife
d. boning knife

7. Which of the following steps in cleaning the refrigerator comes first and very
important to remember?
a. wrap frozen food
b. remove all ice trays
c. allow the ice to melt
d. unplug the refrigerator

8. Which of the following is the last step in cleaning the broiler?

a. wash the broiler rack
b. rinse and dry thoroughly
c. wipe all the walls of the broiler
d. return the broiler pan on the rack

9. Which of the following tool is needed to remove the food spilled in the oven?
a. steel wool
b. metallic brush
c. hairpin or wire
d. pancake turner

10. What kind of a ladle which is useful for portioning liquids like stocks, sauces,
and soups?
a. slotted ladle
b. flat frying ladle
c. flat bottom ladle
d. long handled sauce ladle

Activity 1a! The Truth!

Directions: Write the word TRUE if the statement is correct and write the word
FALSE if the statement is wrong.

_______1.Use a wet damp cloth to wipe the chromium trimming to polish the range
during
cleaning.
_______2.The oven should be cooled thoroughly before applying a special cleaner.
_______3.Wash the broiler rack and the pan with hot soapy water using a scouring
pad.
_______4.Avoid putting hot food in the refrigerator and minimize opening the door.
_______5.Use steel wool or cloth for units that are enclosed in cleaning the electric
range.

3
 What’s In

Hello Everyone, I’m sure that each one of us has appliances and kitchen wares at
home. Let us see which among the pictures below you can identify.

ACTIVITY 2: PICTURE ANALYSIS.

Directions: Study the pictures below. Name the pictures and identify their functions:

2 3 4
1

6 7 8
5

1._________________ 2. _______________ 3. _________________ 4. _________________

______________________ ______________________ ______________________

______________________
______________________ ______________________ ______________________
______________________
______________________ ______________________ ______________________
______________________

5. _________________ 5. _________________ 6. _________________ 8. _________________

______________________ ______________________ ______________________ ______________________

______________________ ______________________ ______________________ ______________________
______________________ ______________________ ______________________ ______________________

4
 Activity 2b. Group Me Challenge!
Directions: From the activity above, Group them according to their functions or
uses. Write your answer on the table below.

Equipment Tools for Tools for Tools for Other tools Equipment for
for cooking chopping or blending or heating water for portioning freezing
slicing grinding or liquids and mixing

Activity 3: LOGICAL SEQUENCE

Directions: Arrange the following steps on how to clean the refrigerator:

Write the Letter A for the first step, B for the second, and up to letter G.
_________1. Remove the food in the lower part of the refrigerator.

_________2. Turn on the current and return food to the refrigerator.

_________3. Remove all ice trays and frozen foods from the freezing point.
_________4. Place pans of hot water in the lower part of the freezing unit.

_________5. Unplug the electric current of the refrigerator.

_________6. Put the dip tray in proper place to catch the melted ice.
_________7. Wrap frozen foods in newspaper to keep them from thawing.

5
 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.

_____________1. This knife called an all-purpose knife because it can be used for
chopping, slicing, and mincing.
_____________2. Used to separate meat from bone because it is small with a thin
blade

_____________3. A knife with a jagged teeth and have a long thin blade used for
slicing breads and tomatoes.
_____________4. A knife used for fabricating meat that has something new as a
scimitar because of the rigid blade curves.
_____________5. A short knife used to detail work or cutting fruits and vegetables.

Activity 4: Ramble Scramble

Directions: Identify the tools and equipment used for salting, curing, and
smoking. Write the word Salt if the tool or equipment is used for salting, Cure if it is
for curing and Smoke if it is used for smoking:

________1. Covered refrigerated dish

________ 2. Wide mouth jar.
________3. Kitchen fork

________4. Measuring cups and spoon

________5. Utility plate
________6. Pressure cooker

________7. Skewer metal or wood

________8. Strainer
________9. Salinometer

________10. Brush

6
Activity 6. Cleanse Me!
Directions: Read the situation carefully and answer the questions below.

Mommy Jinky's family lives in a purok which is too far from the marketplace.
They own hens that lay eggs every day. Since they have supplies of chickens and
eggs every week, she plans to make salted eggs and cured chickens to have
preserved foods for the coming days and to avoid going to the market once in a while.
She prepares the tools, materials, utensils, and equipment needed for the
activity but she finds out that her gas range needs to be cleaned, refrigerator to be
defrosted and utensils need to be cleansed. She is a bit how can you help Mommy
Jinky solve her problem? What suggestions you can give to make the cleaning easy?

Activity 5: Feel Me Up!

Have you got new ideas from our lesson? I hope that you can imagine and
learn the different tools and equipment you need in preserving foods, especially in
salting, curing, and smoking. Let’s learn more about these equipment, utensils, and
tools you need. Let's begin with the activities below.
Ø Directions: Identification. Identify what word or term is defined. Choose your
answer from the given terms and write this on the space provided before each
number.
A. bread knife D. paring knife

B. cleaver knife E. boning knife

C. butcher’s knife F. French or chef’s knife
Activity 6a: Cleanse Me Up!

Directions: To prepare the utensils for salting and curing, name the basic utensils
she needs to prepare. Write them in the spaces after each number.

1. ___________________________________
2. ___________________________________
3. ___________________________________
4. ___________________________________
5. ___________________________________

3
Activity 7. Rinse Me

Directions: Please arrange the steps in cleaning the range by writing A- D on the
spaces provided before each number below.
_________1.Rinse with clear, hot water and dry the rack.

_________2. Clean the holes with hairpin or wire. Do not use toothpick.
_________3. Return the burners and racks to the range as soon as they are dry.
_________4.Remove the burners and the rack and scrub them with warm soapy
water and scouring pad.

Congratulations!
Job Well done

3
 What Is It
Are you excited to know more about the different equipment, kitchen tools and
utensils needed in food processing? Yes you are! Do you want to know the equipment
needed in making salted eggs, cutting poultry or any kind of meat and smoking?
Here it is…

Read the concepts below and understand the tool, kitchen utensils and equipment
for salting, curing and smoking. Enjoy reading.

PREPARATION OF EQUIPMENT, TOOLS AND UTENSILS FOR SALTING AND

CURING

The use of proper equipment in top condition is the primary importance in the
production of good food. Standardized equipment, a variety of knives, the right
kitchen tools, utensils, and appliances all contribute to good quality food. These must
be properly handled and cared for because the correct use of these in the kitchen
makes the work easy saving more time and effort.

CHECKLIST OF UTENSILS FOR SALTING

Salinometer (optional) Corn mill grinder

250 ml. graduated cylinder Timer
Wide mouth jar Streamer
Sauce pan Aluminium pan
Utility plate Pie pan
Trays Vegetable peeler
Cloth bag

CHECKLIST OF UTENSILS FOR DRYING:

Sharp butcher’s knife Glass jar with cover

Cutting board Steamer
Sauce pan Corn mill grinder
Kitchen fork Aluminium pan
Skewer metal or wood Pie pan
French fryer or strainer Vegetable peeler
Fry thermometer Trays
Vegetable peeler Cloth bag
timer

4
 CHECKLIST OF UTENSILS FOR CURING FISH AND MEAT

Kitchen knife Aluminium foil

Chopping board Brush
Measuring cup and measuring Pressure cooker
spoons Spice bag
Sauce pan Covered refrigerated dish
Utility trays or plate Syringe
Large – mouthed jar Thermometer
Funnel 250ml graduated cylinder
Aluminium wire or string Skewer
8oz glass jar Kitchen scale

5
 EQUIPMENT

PROPER USE & CARE

Using the range:

1. Utensils that are enough to top to prevent
spilling when boiling.
2. Keep a dish which is used for stirring food.
3. Pans must be arranged that ait can still
circulate.
4. Use chromium trimming with damp cloth to
wipe and polish it with dry cloth.

Cleaning the top range:

1. Scrub burners and racks with soapy water
and a scouring pad.
THE RANGE
2. Clean holes with hairpin or wire, not a
toothpick.
3. Rinse the rack with clear and hot water and
dry.
DESCRIPTION 4. Return them to the range.

Cleaning the electric range:

This is used to provide heat in
1. Remove any food stain on the plates by
cooking food.
turning its high heat.
2. Cool and brush them with a soft, non-
The fuel may be electricity, gas,
metallic brush.
kerosene, coal, or wood.
3. Use steel wool or cloth for enclosed units.

This differs in sizes, shapes,

When cleaning the broiler:
features.
1. Wipe the pan and rack with paper to remove
the fats.
It has the following:
2. Wash them with hot water with soap and
1. top of the range for cooking
scouring pads.
2. an oven for baking and
3. Rinse and pat dry.
roasting
4. Wipe the walls and return pan on the rack.
3. broiler

18
 EQUIPMENT

PROPER USE & CARE

When Using the refrigerator:

1. Perishable foods should be placed in the
coldest part of it.
2. Avoid overloading it with foods or put a
paper on the rack to catch food spills for these
will interfere with the air circulation inside the
compartment.
3. Keep the door closed.
4. Keep it dry and clean.
5. Defrosting it regularly especially when half
of an inch of ice is accumulated in the freezer.
6. Avoid using a sharp object in chipping the
ice.
7. Avoid putting hot food.
8. Keep the compartment clean. 9. Use mild
THE REFRIGERATOR soap and water in washing and drying.

DESCRIPTION Defrosting the refrigerator:

1. Turn off the switch.
2. Remove ice trays, racks, and foods stored
This is a compartment used to
inside.
store food and drinks to extend its
3. Wrap frozen foods to keep them from
shelf life by keeping it cool.
thawing/melting.
4. Use a deep tray to catch melted ice.
5. Place hot water in the lower part to allow
the ice to melt. Avoid using a pointed object to
remove ice.
6. Turn on the switch and return the food
inside

19
 KITCHEN TOOLS

DESCRIPTION

These are the most important items in the kitchen.

These are made of single metal which is stamped,

cut and tempered into a blade of various shapes.

Sharp knives can do numbers of task more quickly

and efficiently.

They are expensive but can last many years if

handled properly.
THE KNIVES
Knife Construction:
1. Carbon steel- an alloy of carbon and iron and is traditionally used for blades
for its soft enough to be sharpened easily.
2. Stainless steel- it is extremely durable and does not rust, corrode or discolour.
3. High carbon stainless steel- an alloy which is a combination of carbon steel and
stainless steel. This may either corrode or discolour and can easy be sharpened
just like a carbon steel.

Types of Knives and Sharpening:

1. Bread knife- a utensil with long thin uneven blade used for slicing bread cakes
and tomatoes.

2. Paring knife- a 2-4 inches long knife used to cut fruits and vegetables.
3. Boning knife- a smaller knife with 5-7 inches blade used to separate meat from
bone.
4. French or chef's knife- an all purpose knife with 8-14 inches blade used for
chopping, slicing and mincing.
5. Utility knife- an all-purpose knife with 6-8 inches long blade used for cutting
and carving fruits, vegetables and poultry.
6. Cleaver- a heavy and large rectangular knife used for cutting bones.
7. Slicer- a round or pointed tip knife with long and thin blade used primarily for
slicing cooked meat. Its blade maybe flexible or stiff.
8. Butcher's knife- a knife with rigid blade curves is in a 25 degrees at the tip is
used for fabricating meat.
9. Oyster and clam knife- a knife with short stiff blade used to open oyster and
clam shells.
10. Sharpening steel- it is a long slender round or flat made of steel that is used to
sharpen knives.

20
 KITCHEN UTENSILS

DESCRIPTION PROPER USE & CARE

A deep round dish with Handling and Care
handle for heating or 1. Must be cleaned out
cooking food. on regular basis
preferably before and
Types of Casserole after use.
1. Stock pot- a large,
round and deep pot used
for preparing stocks and
liquids.
2. Brazier- a round, deep
heavy duty pot used for
browning, braising and
stewing meats.
Casserole
3. Saucepans- a small
deep cooking pan with long
handle, with or without
cover.

A bowl with tiny holes in Handling and Care

various sizes that is made 1. Must be cleaned out
of stainless, aluminium or on regular basis
plastic used to drain preferably before and
washed or cooked after use.
ingredients from liquid.
Colander

Cups of different sizes Handling and Care

made of stainless 1. Must be cleaned out
aluminum or plastic used on regular basis
to measure dry ingredients preferably before and
like flour, sugar and etc. after use.

It comes in 1, ½, 1/3 and

Dry Measuring Cups ¼ cups sizes.

A deep-bowled long- Handling and Care

handled spoon used 1. Must be cleaned out
dipping liquids such as on regular basis
sauce, stocks and soups. preferably before and
after use.

Ladle

21
 KITCHEN UTENSILS
DESCRIPTION
A kitchen instrument used
to determine temperature
that can be carried in the
pocket for quick readings
of temperature.
It is inserted into food to
obtain temperature of the
food between 0 F and 220 F.
Thermometer
A gauze-like, woven cotton
cloth used for making and
wrapping homemade
cheese, poultry or fish
and straining stocks and
sauces.
Cheesecloth
A food mill is a food
preparation utensil used
for mashing and sieving
soft foods.
Food Mill
22
PROPER USE & CARE
How to use/clean:
1. Always rinse this
cloth thoroughly before
use.
2. Remove lint and
prevent the cheesecloth
from absorbing other
How to clean:
1. Pull the holding pin
out .
2. Clean the disc and
blade separately by
hand.
Make sure to clean the
rest of the bowl too.
3. Clean it after every
time you use to get off
food bits stuck in the
mill.
 KITCHEN UTENSILS

DESCRIPTION PROPER USE & CARE

A kitchen utensil used for How to use/clean:

mixing dry ingredients
especially for baking.
It helps to combine dry
ingredients evenly before
Flour Sifter they are mixed with other
ingredients.
1. Use toothpick or
toothbrush to remove
stuck leftover flour on
its hard to reach spots.
2. Wash it with soap
and water and dry.

An appliance that heats fat How to clean:

or oil by immerging food for 1. Use vinegar and
frying. baking soda to clean
grease.
They may be either gas or 2. For stubborn oil
electric. stains, use vinegar and
Should have thermostatic warm water solution.
control for its temperature. 3. Soak the fryer or
basket then scrub or
sponge with rubber or
sponge.
Deep Fat Fryers
4. Rinse with water and
dry.

A deep bowl used for How to clean:

mixing ingredients 1. Wash it with hot,
together which either be soapy water.
made of stainless steel, 2. For miser with
ceramic, glass or plastic. permanent home, apply
steel cleaner to the bowl
This comes in different to remove the water
sizes. spots.
Mixing Bowl

23
 KITCHEN UTENSILS
DESCRIPTION
A kitchen device used to
measure the weight of
ingredients and other
foods.
Weighing Scale
Consist of durable board
and knife used to cut fruits,
vegetable, meat and other
ingredients.
Cutting Tools
Machine used to seal or
close plastic in wrapping
finished product.
Polysealer
24
PROPER USE & CARE
How to use/clean:
1. Use soft brush to
remove residue from the
balance.
2. Clean the pan and
around the scale with
damp cloth.
3. Remove pan to clean
thoroughly the device.
4. Check the levelling
bubble if it is centered.
How to clean:
1. Clean dirt with warm
soapy water.
2. Rinse thoroughly and
wipe dry.
3. For deep cleaning,
rub with salt to scour
them before washing
and drying.
4. May use mineral oil to
replace the oil in wood
so it doesn't crack.
How to clean:
1. Clean this with damp
cloth and quickly dry
the surface using a
towel.
SUGGESTED CLEANSING AND DISINFECTANTS AGENTS:

1. Baking soda – can be used for scrubbing with the following benefits:
a. Serves as stain remover
b. Helps to remove smelly odors
c. Won’t scratch and damage most delicate surfaces.

2. Lemon Juice or Lemon- the following benefits of using lemon or lemon

juice:
a. Clean and shine the pans
b. Natural degreaser
c. Natural bleach specially when combined with sun

4. Chlorine – serves as:

1. Salt – serves as:
a. Get rid of rust and mildew
b. Help polish copper and silver
3. Toothpaste – serves as a mild abrasive that helps to remove stains.
4. Vinegar – makes as a great all-purpose cleaner and stain remover.
5. Corn starch – helps to absorbs oils and greases

5. widely used as disinfectants

a. the cheapest commercialize disinfectants

b. used commonly in different food establishments.

25
 What’s More

The most important thing to consider in producing good quality food is the
consideration of the proper use of utensils, tools and equipment which includes the
standardized equipment and kinds of kitchen tools and utensils. Try the following
activities and enjoy!

Activity 8. Measure Me!

Directions: Matching Type: Match the ingredients or raw materials in food

preservation in Column A with the appropriate measuring tool in column B.

Column A Column B

_______1. small amount of salt a. thermometer

_______2. amount of vinegar for curing b. measuring spoon

_______3. meat needed for preservations c. measuring cup

_______4. temperature of oven d. weighing scale

_______5. time of cooking e. Timer

Activity 9a. Use Me Up!

Directions: Fill in the Blanks. Fill in the blanks with the correct cleaning agent
needed in the following equipment and kitchen utensils. Write your answers on the
spaces provided before the number.

____________1. What cleaning agent needed if your refrigerator has a bad odour
inside?

____________2. What cleaning agent you need to clean your oily broiler?

____________3. What cleaning agent did you need to scrub the surface of your
delicate saucepan?

____________4. what cleaning agent you need to scrub your shiny pan to maintain
its shiny?

____________5. What cleaning agent you need to use any equipment or utensils, this
agent serves as all-purpose cleaner.

26
 Activity 9b. Made Me Up!

Directions: Select the tools that are commonly used for salting, curing, and smoking.
Draw heart for salting, thumbs up for curing, star for smoking.
You may draw the three symbols if applicable to all.
__________________ _____________________ ___________________
1. Casserole
2. Knife __________________ _____________________ ___________________
3. Skewer __________________ _____________________ ___________________
4. Chopping board __________________ _____________________ ___________________
5. Spice bag __________________ _____________________ ___________________
6. Measuring cup and spoon
__________________ _____________________ ___________________
7. Range __________________ _____________________ ___________________
8. Refrigerator __________________ _____________________ ___________________
9. Corn mill __________________ _____________________ ___________________
10. Wide mouth jar __________________ _____________________ ___________________

27
 What I Have Learned

Activity 10. Quiet Time

Directions: Essay. Read the situation below and write your answer in a paragraph
form.

Situation:

You are tasked to perform cured chicken. You were instructed that the process
must begin from the preparation of utensils, tools, equipment and raw materials to
the curing procedure. On the space below, write the utensils, materials, tools and
equipment needed for the curing activity.

Answer:

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

28
 What I Can Do

The most important thing to consider in producing good quality food

is the consideration of the proper use of utensils, tools, and equipment and maintain
its cleanliness. Try the following activities and enjoy!

Activity 11. Check me!

Directions: Matching Type: Match the equipment or tools in food preservation in

Column A with the appropriate cleaning materials or tools in column B.

Column A
_______1. Poly sealer
_______2. Cutting tools
_______3. Weighing scale
_______4. Deep fat fryers
_______5. Flour sifter
Column B
a. use toothpick or toothbrush to remove stuck
leftover flour on its hard to reach spots.
b. use vinegar and baking soda to clean grease.
c. check the levelling bubble if it is centered.
d. rub salt to scour them before washing
e. dry quickly using a damp cloth

Activity 12. Use Me Up!

Directions: Fill in the Blanks. Fill in the blanks with the correct cleaning agent
needed in the following equipment and kitchen utensils. Write your answers on the
spaces provided before the number.

____________1. What cleaning agent needed if your refrigerator has a bad odour
inside?

____________2. What cleaning agent you need to clean your oily broiler?

____________3. What cleaning agent you need to scrub the surface of your delicate
saucepan?

____________4, what cleaning agent you need to scrub your shiny pan to maintain its
shiny?

____________5. What cleaning agent you need to use any equipment or utensils, this
agent serves as all- purpose cleaner.

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 Assessment

Activity 1a: Let’s Do It!

Directions: Read the questions below and encircle the letter in your answer.

1. Which of the following equipment contributes to good quality food?

a. imported equipment
b. modernized equipment
c. standardized equipment
d. recommended equipment

2. Which of the following tool is the most important item found in your tool kit?
a. knife
b. tongs
c. skewer
d. thermometer

3. What is the most important reading material that we should read and
understand for the manufacturer’s specifications?
a. Merriam Webster
b. fliers of the appliances
c. books for the appliances
d. a module of the specific tool

4. What kind of kitchen knife has all-purpose uses like cutting vegetables and
carving poultry?
a. Utility knife
b. Paring knife
c. Bread knife
d. Boning knife

4. Which of the following equipment contributes to good quality food?

a. imported equipment
b. modernized equipment
c. standardized equipment
d. recommended equipment

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5. Which of the following casseroles has a large cylinder with a deep straight pot
used for preparing stocks and keeping them simmering all the time?
a. brazier
b. stock pot
c. colander
d. saucepan

6. Which of the following kitchen utensils used to drain or wash ingredients?

a. colander
b. stock pot
c. casserole
d. saucepan

7. Which of the following steps in cleaning the refrigerator comes first and very
important to remember?
a. wrap frozen foods
b. remove all ice trays
c. allow the ice to melt
d. unplug the refrigerator

8. Which of the following is the last step in cleaning the broiler?

a. wash the broiler rack
b. rinse and dry thoroughly
c. wipe all the walls of the broiler
d. return the broiler pan on the rack

9. What ladle is useful for portioning liquids like stocks, sauces, and soups?
a. slotted ladle
b. flat frying ladle
c. flat bottom ladle
d. long handled sauce ladle

10. Which of the following tools is needed to remove the food spilled in the oven?
a. steel wool
b. hairpin or wire
c. metallic brush
d. pancake turner

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Activity 1c. Know Me!

Directions: Picture Clues: Provide a picture or drawing of the following equipment

and utensils needed in salting, curing, and smoking. Use another sheet of paper for
this.

1. Timer
2. Funnel
3. Glass jar with cover
4. Saucepan
5. Vegetable peeler
6. Frying thermometer
7. 250 graduated cylinder
8. Spice bag
9. Corn mill
10. Covered refrigerated dish

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 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.

Congratulations! You’ve come this far. I hope you’ve learned a lot from the concepts
presented and activities you have taken. Now get ready to prepare your equipment,
kitchen utensils and tools for salting, curing and smoking.

Activity: Get ready!

Directions: Prepare what are below.

1. Prepare the equipment use for egg salting.

___________________________________________________________________

______________________________________________________________________

______________________________________________________________________

2. Prepare the utensils you need in curing poultry

___________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

3. Please clean the refrigerator.

___________________________________________________________________

______________________________________________________________________

______________________________________________________________________

4. Prepare your cleaning materials and cleaning agents.

___________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

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REFERENCES:
Competency-Based Learning Materials

Food Processing NC II pp. 16 to 20

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 DISCLAIMER
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations.

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: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph

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