11

Technology and Livelihood

Education (TLE)
AGRI-FISHERY ARTS (AFA)
FOOD PROCESSING
Quarter 1 - Week 4

FOR CARAGA REGION USE ONLY

COPYRIGHT PAGE FOR UNIFIED LEARNING ACTIVITY SHEETS

AFA - Grade 11 Learner Activity Sheets

Quarter- 1 Week – 4 – Prepare Equipment, Tools, Materials and Utensils
First Edition, 2021
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Borrowed materials (e.g., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in the activity sheets 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 authors do not represent nor claim ownership
over them.

Development Team of the Learners’ Activity Sheets

Developer: Frolin C. Gomez

Regional Validators: Grace A. Ando
Encarnacion M. Padua
Elnie Anthony P. Barcena
Annabelle G. Remonte
Division Validators:
Marilou S. Real –PSDS
Herma T. Galeon-Teacher Rexan T. Bolotaolo-PSDS
Ervin John B. Dandoy-Teacher Ofelia B. Duarte-Teacher
Anacleto A. Larano Jr.-SH Thelma A. Odron-SH
Maria Venus L. Rallos-SH

Regional Management Team:

Division Management Team:

Romeo O. Approvechar,
WEEKLY LEARNING ACTIVITY SHEETS
Food Processing 11, Quarter 1 – Week 4
PREPARE EQUIPMENT, TOOLS, MATERIALS AND UTENSILS

I. Learning Outcome
 Prepare equipment, tools, materials and utensils.
(TLE_AFFP11SL-la-c-1)

 Prepare equipment and tools for salting, curing and smoking in

accordance with manufacturer’s specifications
 Check, sanitize and calibrate equipment for the above food processing
methods in accordance with manufacturer’s specifications
 Prepare and sanitize kitchen utensils for the above food processing
methods in accordance with manufacturer’s specifications

II. Learning Objectives:

After going through this learning activity sheet, you are expected to:
1. identify the procedures in preparing, checking, sanitizing and calibrating
the equipment and tools for salting, curing, and smoking in accordance
with manufacturer’s specification;
2. show the procedures on how to check, sanitize and calibrate equipment
for the above food processing methods in accordance with
manufacturer’s specification through presentation; and
3. acknowledge the need to observe cleanliness and safety when using
different equipment, tools and utensils in the workplace.

Key Concepts:
 A food processor must know the ways to prepare, check, sanitize and
calibrate the tools and equipment to be used in salting, curing and
smoking in accordance to the manufacturer’s specification. Knowing
its essential information with regards to its uses and how it must be
operated or used.
 Before using any tools or operating any equipment, it is important to
note that they should be checked as to its cleanliness, well-sanitized
and correct calibration.
 Tools and equipment are needed to be prepared at hand, checked if
they are well-sanitized, in good condition and if the calibration is
correct before undergoing activities like salting, curing and smoking
to hasten the flow in performing the tasks and to keep everyone safe.
Procedures in Preparing, Checking, Sanitizing and Calibrating the Tools
and Equipment
PREPARING
Preparing is done to make everything ready before undergoing activities in salting,
curing and smoking.
 A plan of activity must be prepared including a checklist of all the things
needed to perform the task.
 In performing salting, curing and smoking, the tools and equipment are
prepared days before the actual activity and they must be checked as to its
completeness, cleanliness and readiness.
 Ingredients and other materials must also be prepared beforehand.

A. Salting (fish)
Tools and equipment used:
1. Wooden salting vat is a container used in salting process
2. Oil drum is used as contnainer to keep salted fish during the process
3. Salinometer is used to measure salinity of brine
4. Earthen pots is used in storing salted fish
5. Wooden shovel is used for mixing and stirring the mixture of salt and
small fish in salting
6. Electric fish scaler is used to removes scales of fish
7. Injection/salting machine is used to evenly distribute the salt
formulations inside the product
8. Brine mixer has the ability to work with 25% brine solutions

B. Curing
Tools and equipment used:
1. Knives is used for cutting and slicing meat; scaling of fish
1. Filleting knives is used for filleting fish
2. Scissors is for cutting off the fins of fish
3. Fridge

C. Smoking
Tools and equipment used:
1. Baklad is made of bamboo used in drying the fish prior to smoking
2. Bakol is a bamboo basket used to transport smoked products
3. Bistay is a bamboo basket for collecting sun dried fish or meat
4. Smoke house is a simple version of a heat processing unit used by
today's meat and fish industry which encloses heat and smoke, and
reduce, but not entirely to eliminate the airflow

Other tools and equipment:

1. Weighing scale
2. Thermometer
3. Refractometers
4. Weighing scale
5. Measuring cups and spoons
6. Chopping boards
 Every tools and equipment has accompanied manuals with manufacturer’s
specification as to the proper operation and storage of tools or machines. These
includes the following:
 Basic safety precautions
 Warning signs
 Dimensions, weight and capacity
 Instructions for right usage/operations and storage
When using the tools and equipment, it is right to read first the manufacrer’s
specifications inorder to operate them properly and to avoid accidents.

CHECKING
To ensure safety, before using the tools and equipment, one must consider
checking the following:
 Machine temperature
 Hydraulic fluid
 Wear and surface condition
 Crack
 Leak detection
 Corrosion
 Electric insulation
Discard those that are defective.
Repair if necessary.
Continuous maintenance on the use of equipment must be practiced and
checked every after each use based on the maintenance schedule for every
equipment.

SANITIZING
Sanitizing is a way to get rid or reduce the number of microorganisms on the
surface where food comes in contact with. It cannot be accomplished until the
surfaces, where foods are processed are cleaned.

Kitchen Utensils to be sanitized

1. Cutting Implements
2. Cutting board
3. Kitchen scissors
4. Tongs
5. Basin/ bowl
Procedure:
1. Wash the equipment with soap.
2. Rinse with clean water.
3. Sanitize by dipping or soaking in a sanitizing solution.
4. Remove from the sanitizing solution.
5. Rinse with clean water.
6. Dry thoroughly (air dry).
7. Check the accuracy of each equipment and instrument.
8. Pack and keep in a clean cabinet.
CALIBRATING
Calibrating equipment is necessary to test for the accuracy of certain device
or to indicate the scale. The following are examples of equipment to be calibrated:
1. Weighing scale.
To calibrate, have the reading of the weighing scale pointed or set at 0.
2. Refractometer
 Place a drop of water (preferably distilled) in the dark circular or
rectangular area and close the cover.
 A shadow or dark area is visible on the scale inside the eyepiece.
 Quickly red the scale (the line on the top of the darker area), Readings
should be taken to the nearest 0.1 percent.
 Rinse with water after each reading and dry with tissue paper.
3. Thermometers
1. Check the accuracy by dipping it in a hot food to see if the
mercury rises to desired temperature.
4. Salinometer
1. Check the accuracy by measuring 20° salinometer brine
solution.
2. Check if the salinometer records the reading correctly

Learning Activities
Activity 1. Check Me Out!
Directions: Identify the following procedures involved in salting, curing and
smoking by writing C for checking, S for sanitizing, P for preparing
and Ca for calibrating. Write your answer in a separate sheet of
paper.
1. Check the accuracy by dipping it in a hot food to see if the mercury rises to
desired temperature.
2. Wash the tools and equipment with soap or any sanitizing agents.
3. In performing salting, curing and smoking, the tools and equipment are
prepared days before the actual activity and they must be checked as to its
completeness, cleanliness and readiness.
4. Discard those tools and equipment that are defective.
5. Check the accuracy by measuring 20° salinometer brine solution.

Activity 2: Show Me!

Directions: Show the procedures in preparing, checking, sanitizing and
calibrating by making a graphic organizer. Write it in a sheet of bond
paper.
Rubric:
Category 5 3 1
All the essential 1-2 essential 3 or more essential
Content concepts are concepts are not concepts are not
manifested manifested manifested
All ideas are Only 1-2 ideas are All ideas are not
substantially, substantially, substantially,
Organization logically clearly and logically clearly and logically clearly and
accurately accurately presented. accurately
presented. presented.
All features and 1-2 features and 3 or more features
Presentation contents are contents are not and contents are
correctly presented presented correctly not presented
correctly

Activity 3: Draw Me!

Directions: Give the necessity to observe cleanliness and safety on the following
tools. Copy the template below. Do it in a separate sheet of paper.

Name of Tools Cleaning to be done Safety measures

1. Weighing scale
2. Measuring cup
3. Chopping board
4. Bistay
5. Oil drum

Reflection
Directions: Discuss the following briefly.
1. Why do you need to inspect and check equipment, tools, and utensils before
using them?
___________________________________________________________________________
___________________________________________________________________________

The rubric is used to rate your responses.

10 7 5
Category Excellent Very Good Good
Content All the essential 1-2 essential concepts 3 or more essential
concepts are are not manifested concepts are not
manifested manifested
Organization All ideas are Only 1-2 ideas are All ideas are not
substantially, substantially, logically substantially, logically
logically clearly and clearly and accurately clearly and accurately
accurately presented. presented. presented.
Note: This rubric can also be used to rate responses on Activity 3 with points 5,3,1
respectively.
References:

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

Education- Food (Fish) Processing Exploratory Course Grade 7 & Grade 8 Learning Module.
Pasig City: DepEd, 2012.

Rosario G. Moran. Technology and Livelihood Education Module 1 Agriculture and Fishery
Arts (AFA) Food Processing Learning Module.

Retrieved from: https://www. scribd.com on June 16, 2021

https://equipment7.com/fish-processing-equipment/injection-salting/

Answer Key

Ca 5.
C 4. Answer s may var y
P 3. Refl ecti on
S 2.
C 1. Acti vi ty 3
Acti vi ty 1. Let’s do It! Acti vi ty 2.