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1 ADM FOOD PROCESSING GRADE 11 1st Quarter
1 ADM FOOD PROCESSING GRADE 11 1st Quarter
Technology and
Livelihood Education (TLE)
Quarter 1 – Module 1:
Prepare Equipment, Tools and Utensils
FOOD PROCESSING NC II
Subject Area – TLE Grade 11- Food Processing NC II
Self-Learning Module (SLM)
Quarter 1 – Module 1: Prepare Equipment, Tools and Utensils
First Edition, 2020
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Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education (TLE) Grade 11- Food
Processing NC II Self-Learning Module (SLM) on Preparing Equipment, Tools and
Utensils!
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:
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.
Welcome to the Technology and Livelihood Education (TLE) Grade 11- Food
Processing NC II Self-Learning Module (SLM) on Preparing Equipment, Tools and
Utensils!
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.
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.
This module was designed and written with you in mind. It is here to help you
master on Preparing Equipment, Tools 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.
Before you proceed, let us find out your prior knowledge about equipment, tools and
utensils used in processing foods by sugar concentration.
Directions: Read each statement carefully and encircle the letter that best
describes the statement.
2. You need to measure 1 cup of sugar, which of the following should you use?
a. weighing scale
b. measuring spoon
c. measuring cup for dry ingredients
d. measuring cup for liquid ingredients
4. What kitchen utensil is used to lift foods and other materials so that it can
be transferred from one place to another?
a. tongs
b. bowls
c. spatula
d. colander
5. Which of the following is a cooking pot with a long handle used for handling
liquids and making sauces?
a. kettle
b. steamer
c. saucepan
d. saucepot
7. Which of the following should you use to test the jellying point of a
processed product?
a. refractometer
b. wooden spoon
c. measuring spoon
d. jelly thermometer
12. To check the accuracy of a weighing scale, you should first check that the
hand should be pointed at _______________.
a. one
b. two
c. zero
d. three
14. What is the process of removing unwanted materials from food contact
surfaces?
a. rinsing
b. washing
c. cleaning
d. sanitation
15. What type of cleaning agents are used on surfaces where grease has burned
on?
a. detergents
b. acid cleaners
c. solvent cleaners
d. abrasive cleaners
18. What cleaning agents can be used regularly in washing tableware, surfaces,
and equipment?
a. detergents
b. acid cleaners
c. solvent cleaners
d. abrasive cleaners
Hello! Do you have equipment, tools, and utensils at home? Do you know
its function? How do you calibrate and sanitize them? Knowing each equipment,
tools, and utensils is essential especially in processing foods by sugar
concentration to arrive at your desire result.
What’s In
Let’s proceed! Do you know the functions of the equipment, tools, and
utensils in processing foods by sugar concentration? Each tool is designed for a
specific task to complete and as a food processor, you should be familiar with its
function.
In this module, you will learn the different equipment, tools, and utensils;
how to calibrate and how to clean and sanitize the necessary devices needed in
processing foods by sugar concentration.
This contains helpful tips or strategies that will help you in guiding
the learners.
What’s New
Directions: Below are equipment, tools, and utensils used in preparing food
by sugar concentration. Could you identify them? Write your answers on the space
provided.
1.
_________________________________________
2.
_________________________________________
3.
_________________________________________
4.
_________________________________________
5.
_________________________________________
6.
_________________________________________
7.
_________________________________________
8.
_________________________________________
Were you able to identify the equipment, tools, and utensils correctly? Very
Good! Proceed to the next activity.
Refractometer:
______ Place a few drops of distilled pure water on the prism surface and then close
the cover.
______ Look into the eyepiece, you should see a separation between blue and white
section.
_______ Inspect the prism for possible scratches, chips, and separations that may
hinder the proper reading.
Thermometer:
________ Be sure that the bulb is immersed in the water and not touching the
bottom or sides of the pot. Leave it for 5 minutes.
________ Insert into a pot of water and bring to boil. The baseline will be the boiling
point of water, 212°F or 100°C.
Directions. Select from the box which best describes each statement below. Write
your answers on the space provided.
EQUIPMENT
Weighing Scale
Check the accuracy by ensuring that the hand is pointed at zero in an empty
weighing scale.
Refractometer
The first step in evaluating the sugar content of fruit is by calibrating the
refractometer. This should be calibrated before use. Proper calibration needs a pure
water source and a testing solution of sucrose concentration. The water source
allows the user to “zero” the refractometer so that the fruit juices can be accurately
measured.
Steps:
1. Inspect the prism for possible scratches, chips, and separations that may
hinder the proper reading.
2. List the temperature at the time of reading.
3. Place a few drops of distilled pure water on the prism surface and then close
the cover.
4. To obtain the reading, hold the refractometer up to natural light. Look into
the eyepiece, you should see a separation between blue and white section.
Thermometer
1. Insert into a pot of water and bring to boil. The baseline will be the boiling
point of water, 212°F or 100°C.
2. Be sure that the bulb is immersed in the water and not touching the bottom
or sides of the pot. Leave it for 5 minutes.
3. To inspect if your thermometer is accurate, the readings should be 212°F or
100°C.
Benefits of Calibrating
Cleaning is the process of getting off unwanted materials such as food residues,
microorganisms, grease, etc. from food contact surfaces leaving it clean with no
residues from cleaning agents.
detergents
Detergents can be used regularly to wash tableware, surfaces, and equipment. This
can easily penetrate the soil and soften it. Examples are dishwashing detergent and
automatic dishwasher detergents.
solvent cleaners
Solvent cleaners are often called as degreaser. This can be used on surfaces where
grease has burned on.
acid cleaners
Acid cleaners are often used on build up of mineral deposits and other soils that
detergent cannot remove.
abrasive cleaners
Abrasive cleaners can be used to remove heavy accumulations of soils that are
difficult to remove with detergents.
Sanitizing
Sanitation Method
heat
To sanitize surfaces, three methods are commonly used; steam, hot water and hot
air. In restaurants, hot water is commonly used.
chemicals
Approved chemical sanitizers such as chlorine, iodine, and quarternary ammonium.
Effectiveness of chemical sanitizers varies depending on its:
concentration. Too much chemicals can be harmful, too little will result to
ineffectiveness of removing harmful microorganisms.
Equipment
Stove/Range
Cutting Tools
Things to Ponder:
o Not all cleaning agents can be used in food contact surfaces. Be sure to
check the cleaning agents to be used.
o Cleaning is required prior to any disinfection.
o When cleaning kitchen utensils use either boiling water with antibacterial
detergent or a solution of bleach and water. Store in a clean and dry place to
keep germs away.
What’s More
Have you tried making a jam? Supposed you are about to make a Pineapple Jam.
List down the tools, utensils, and equipment to be used and specify the purpose of
its usage. Select from the box below for your answers or you could recommend
items which are not listed.
PINEAPPLE JAM
Ingredients:
1 cup sugar
Tools/
Equipment Usage Usage
Utensils
1.
2.
3.
4.
5.
You’re almost done with our lesson! Did you enjoy the activities? What are your
learnings? If you need more time, you can go back to our previous activities and
review.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
________________________________________________________________________.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
________________________________________________________________________.
What I Can Do
Directions. Try to visit your kitchen and list down the equipment, tools, and
utensils that can be used in processing foods by sugar concentration. Specify the
condition of each device. Write your answers on the box below.
1.
2.
3.
4.
5.
Directions: Write True if the statement is correct, False if it is wrong. Read the
statement carefully. Write your answer on the space provided.
________ 6. The sucrose concentration allows the user to “zero” the reading of a
refractometer.
________ 7. The bulb of the thermometer should touch the bottom or sides of the pot
when calibrating.
________ 8. Calibrating the devices helps the food processor to work systematically
and accurately.
________ 9. Using calibrated devices will prevent the occurrence of accidents in the
workplace.
________ 10. One of the steps in calibrating a weighing scale is to check if the hand
is pointed at number 1 in an empty weighing scale.
Activity 9. “Arrange! Arrange!”
Directions: Arrange the following steps in cleaning and sanitizing your refrigerator.
Put 1 on the first step and so on… Write your answer on the space provided.
_______ Wash shelves and trays at least twice a week with baking soda.
Activity 10.
Directions. Read each statement carefully and encircle the letter that best
describes the statement.
1. Which of the following is a cooking pot with a long handle used for handling
liquids and making sauces?
a. steamer
b. saucepan
c. kettle
d. saucepot
2. Which of the following should you use to test the jellying point of a processed
product?
a. refractometer
b. wooden spoon
c. measuring spoon
d. jelly thermometer
4. You need to measure 1 cup of sugar, which of the following should you use?
a. weighing scale
b. jelly thermometer
c. measuring cup for dry ingredients
d. measuring cup for liquid ingredients
8. What kitchen utensil is used to lift foods and other materials so that it can be
transfer from one place to another?
a. tongs
b. bowls
c. spatula
d. colander
10.What type of cleaning agents are used on surfaces where grease has burned
on?
a. detergents
b. acid cleaners
c. solvent cleaners
d. abrasive cleaners
17.To check the accuracy of a weighing scale, you should first check that the
hand should be pointed at _______________.
a. one
b. two
c. zero
d. three
Congratulations! You’re almost done! Your learning will help you better
understand the succeeding topics.
Collect pictures of fruits to form a collage for tools, another for a utensil, and
another for an equipment which is used in food processing by sugar concentration.
Cut and paste those pictures to make a collage and a story/narrative. (How are you
going to used them?) You will be rated with the given rubrics below.
My Tool !
My Utensil !
My Equipment!
Rubrics:
Most images
One or two Ideas presented The learner
used reflect an
images reflect were typical made only few
Creativity exceptional
learners rather than items on the
degree of
creativity creative collage
creativity
Able to convey Able to convey
Able to convey and express and express Difficulty
Content and express ideas but with 1 ideas but with 2 expressing
ideas effectively unclear or 3 unclear his/her ideas
statement statement
The collage is Design lacks
Design has Lacks many
unique and detail and
Originality some unique design, poorly
displays evidence of
features arranged
originality. copying
Answer Key
References
Competency-Based Learning Material Fourth Year Food Processing NCII, pages
2-13
Other Sources:
• https://www.slideshare.net/knowellton/k-to-12-fish-processing-learningmodule?
qid=fb5548b7-31ff-4ec8-8515-021dd0295fca&v=&b=&from_search=3
• https://www.slideshare.net/philipjaysoltura/cleaning-and-sanitizing-40279365
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.