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TLE-FP Module 1
TLE-FP Module 1
TLE-Food Processing
Module 1: MELC LO 1.
Select Tools, Equipment,
Utensils and Instruments
Week 1
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.
This learning resource hopes to engage the learners in 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.
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 learning. Furthermore, you are expected to encourage and assist the learners
as they do the tasks included in the module.
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.
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This section provides a brief discussion of
What is It the lesson. This aims to help you discover
and understand new concepts and skills.
This comprises activities for independent
practice to solidify your understanding and
What’s More 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
sentences/paragraphs to be filled in to
process what you learned from the lesson.
This section provides an activity that will
What I Can Do help you transfer your new knowledge or
skill in real-life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of
the lesson learned.
This contains answers to all activities in the
Answer Key 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 a deep understanding of the relevant competencies. You can do it!
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What I Need to Know
Hello learner. This module covers the knowledge, skills, and attitudes
of learners required to support food processing work. The focus of this module
could be used in many different learnings on different food processing tools,
equipment, utensils, and instrument. It helps you understand the importance
of each tool, equipment, and utensil, used in food processing. The language
used in this module recognizes the diverse vocabulary in the field of food
production. The lessons are arranged to follow the standard sequence directed
to the achievement of two or more learning objectives as shown below:
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What I Know
Hey, what’s up! I know that you are excited to learn how to prepare
processed food. But are you sure you are already familiar with the different
kitchen tools, equipment, and utensils you need to get this activity going?
Well, let’s see what you already know about food processing tools, equipment,
and utensils and their uses by accomplishing the task that follows.
Let’s check on your familiarity with the activities. The result of this pre-
assessment will determine your prior knowledge of food processing tools,
equipment, and utensils. Let’s start!
How well do you know the items that can be found in your kitchen? Match
up the kitchen tools, equipment, and utensils with the right picture. Write
your answer in your activity notebook.
A.
1. MEASURING SPOON
B.
2. GRATER
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3. REFRIGERATOR C.
D.
4. WEIGHING SCALE
E.
5. CAN OPENER
F.
6. MEASURING GLASS
G.
7. BLENDER
That was a bit challenging but very engaging, wasn’t it? Now that you are
already familiar with some of the food processing tools, utensils, and
equipment, let’s do better with the activities as you go along!
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Uses and Maintenance
of Food (fish) Processing
Tools, Equipment,
Instruments, and utensils
What’s In
Drawing Drawing
Name: Name:
Description: Description:
Drawing Drawing
Name: Name:
Description: Description:
Well done! You are very talented! Let’s proceed to the next activity.
Are you excited?
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What’s New
HELP A FRIEND
Maybe you can help somebody today. They don’t know what to do and
they are asking for your help. They have some questions to ask. But don’t
worry! You can select below which tool, utensil or equipment is suited to their
needs. Follow the arrow so you can help them all. You start here
I have here my
ingredients and I
Would you help me need 1 cup of flour,
too? Where should I ½ cup of sugar and
put my home made ¼ cup of salt. What
tocino because I need measuring device
to cure it overnight? can you suggest in
order for me to get
the exact
measurement?
Funnel
Refrigerator
Pressure Cooker
Measuring Spoon
You did very well! Thanks for helping. Continue trying your best with
some more tasks ahead.
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What is It
Being familiar with all the different tools, utensils, and equipment used in
food processing method makes food preparation quicker and easier and
ensure systematic, orderly, and accurate accomplishment of the task.
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Equipment for Illustration Use
Salting
used as a container
to keep salted fish
Oil Drum
during the
fermentation.
Wooden Salting
used as a container
in the salting process
Equipment for
Curing, fermenting,
Illustration Use
pickling, and sugar
concentration
Range
provides the
necessary heat in
cooking food
Weighing Scale
used to measure
large quantities of
ingredients
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Refrigerator
used in maintaining
the freshness of raw
materials
Meat Grinder
Meat Slicer
used to cook or
prepare various foods
with steam heat
Steamer through holding the
food in a closed
vessel reducing steam
escape
Plastic Sealer
used for sealing a
plastic container
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Juice Extractor
used to extract juices
of fruits
Blender
used for blending
liquids and solid
foods or emulsifying
food.
an airtight pot in
which food can be
Pressure Cooker cooked quickly under
steam pressure
Tools and Utensils Used in Food Processing Methods and Their Uses
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used to strain
Colander
vegetable, pasta, etc.
a wooden or plastic
board where meat,
Cutting Board
fruits, and vegetables
are cut.
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used to measure an
amount of a substance,
Measuring Spoon
either liquid or dry,
when cooking
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Defects in Tools, Equipment, and Instruments in Food (Fish) Processing
The defects in tools, utensils, equipment, and instruments can cause
serious and painful injuries to those who will use them. The food processing
operation will be also affected. So, before any tool, utensils, and equipment is
used, it must be the first to be checked to make sure that it is in good
condition and functional. It will guarantee that all their parts are intact and
that no part is defective or missing. This will also assure the wirings and
electrical plugs are not damage or defective and will not cause problems with
electrocution, short circuits, or any form of accident. Discard those that are
defective or do something to repair immediately the damaged tools, utensils,
or equipment to avoid any problems. Broken or incomplete tools must not be
used but placed in a special place for them to repair. Continuous maintenance
on the use of tools, utensils, and equipment must be practiced and checked
every after each use based on the maintenance schedule for every piece of
equipment.
1. Machine temperature
2. Hydraulic fluid
3. Wear and surface condition
4. Crack
5. Leak detection
6. Vibration
7. Corrosion
8. Electric insulation
Doing this will prevent the use of inappropriate devices as well as the
occurrence of accidents due to the use of faulty or defective tools, equipment,
and utensils.
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condition of equipment/machines can be accurately made as to serviceable,
repairable, and defective.
The use of appropriate equipment, tools, and utensils in top condition
is of primary importance in the production of good food. Standardized
equipment, a variety of the right kitchen tools, utensils, and appliances all
contribute to the production of processed food with excellent quality.
Inspected by:
________________________ Date: _________________
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What’s More
3. To ensure the safe use of hand tools, inspect them first before using them.
5. If there are effective tools, equipment, and utensils in the laboratory report
it immediately to the in-charge person.
I'm proud of the way you worked today. I think you are already familiar with
the various food processing tools, utensils, and equipment and their uses. I
hope you are also well-oriented about their defects and proper procedure in
reporting it
Let us now test what you have learned from all the activities you did by
answering the questions that follow.
1. What are the different tools, utensils, and equipment used in different food
processing methods?
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3. If there is a defective tool, equipment, and utensil in your kitchen what is
the best thing to do?
4. Why do we need to inspect and check first the tools, equipment, and
utensils before using them?
What I Can Do
Since you are now well-equipped with food processing tools, utensils,
and equipment and their uses, let proceed now to the next exciting activity.
Activity 1.4: Take A Pic
Directions: Take a picture of any food processing tools, utensils, or
equipment that can be found in your kitchen. Combine and name all the tools,
utensils, and equipment according to the food processing method. You can
choose only 3 methods. Post these on your class group chat or send them to
the messenger account of your teacher. In case you don’t have internet access,
you may paste them into your activity notebook.
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You will be assessed using the points of the rubric below. (20 points)
Criteria 5 4 3 2
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Assessment
How do you find the lesson, isn’t it exciting? But oops, there’s more! Let
us do another activity to assess how much you’ve learned from the lesson.
Measuring
Kitchen Shears Tong Kitchen Shears
Spoon
Measuring Liquid measuring
Refractometer Salinometer
Spoon glass
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B. Essay
What will be the effect if there are defective tools, equipment, utensils, and
instrument used in food processing operations?
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________
C. Follow the procedure on how to make a report of defective tools, equipment,
and utensils.
Situation:
Upon inspection in the laboratory of the food processing, the in-charge
officer noticed that the following equipment, tools, and utensils have the
following conditions, make a report as regards this:
Refrigerator – functional Pressure Cooker- functional
Blender – functional Can Sealer - functional
Smokehouse – damage Grater - functional
Knife – rusty Gas Range – gas leak
BEFORE
AFTER OPERATION INSPECTED ITEMS
OPERATION
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Remarks:
Inspected by:
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Additional Activities
Congratulations! You have come to the last part of this module and it’s good
to know that you are giving full energy and hard-work to comply with this. I
hope you have learned a lot in selecting tools, utensils, equipment, and
instruments. Now, for the finale of the lesson, please do this activity in
preparation for the next learning session.
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What I Know What's More What’s New
1. E 1. T 1. Funnel
2. T 2. Weighing Scale
2. C 3. T 3. Measuring Cup
3. A 4. F 4. Refrigerator
5. T
4. B 6. F
7. T
5. D
6. G
7. F
Answer Key
References
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15439685
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vector-721283
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