7

Technology
and
Livelihood
Education
(Quarter 3 – Module 1/ Week 1)

Food (Fish) Processing

Department of Education
SDO- City of San Fernando (LU)
Region 1

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 7

T L E
(Quarter 3 – Module 1 / Week 1)

Food (Fish) Processing

Most Essential Learning Competencies

LO1. Select tools, equipment, utensils and instruments –

TLE_AFF P9- 12UT0a-1

1.1 Select tools, equipment, utensils, and instruments according to food (fish)
processing method
1.2 Explain the defects in tools, equipment, utensils, and instrument
1.3.Follow procedures in reporting defective tools, equipment, utensils, and
instruments

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For the parents:

1. Please guide your child while he is studying and answering the tasks provided in this
module.
2. Remind your child about his study time and schedule so he can finish the module.
3. Let your child answer the module activities independently however, assist him only when
necessary.
4. I will call on a certain time based on the schedule to explain the lessons in the module.
5. Kindly return the whole module and answer sheets on _________ during Fridays at
____________________.
For the learners:
1. Read carefully the directions so that you will know what to do.
2. If there are directions or topics in the module that are difficult for you to understand, feel
free to ask from your parents or companions at home. However, if you still could not
understand, you can call me at this number, _____________so I could explain it to you
clearly.
3. Answer the activities in the module on the specific day for the subject. Use a separate sheet
of paper for your answers. Avoid writing or tearing the pages of this module because this
will be used by other pupils/students like you.
4. Write important concepts in your notebook regarding your lesson. This will help you in your
review later.
5. You need to finish the activities in this module so that you can give this to your parents on
___________________________.

Always remember these health tips:

1. Remember to wear your face mask properly and regularly.

2. Always wash your hands with clean water and soap.
3. Cover your mouth and nose with handkerchief whenever you cough or sneeze.
4. Follow the one-meter distance so that you will prevent the spread of the virus.

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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.

This part includes an activity that aims to check

What I know
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.

In this portion, the new lesson will be introduced

What’s New
to you in various ways; a story, a song, a poem, a
problem opener, an activity or a situation.

This section provides a brief discussion of the

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

This comprises activities for independent

What’s More
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.

This includes questions or blank

What I have Learned
sentence/paragraph to be filled in to process what
you learned from the lesson.

This section provides an activity which will help

What I can do
you transfer your new knowledge or skill into
real life situations or concerns.

This is a task which aims to evaluate your level

Assessment
of mastery in achieving the learning competency.

In this portion, another activity will be given to

Additional Activities
you to enrich your knowledge or skill of the
lesson learned.

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 Lesson Select Food Processing Tools,
Equipment and Utensils
1

What I Need to Know

Welcome to the world of Food (Fish) Processing!

Technology and Livelihood Education (TLE) is one of the partners in the

implementation of the K to 12 Basic Education Program (BEP) which is composed of four
components namely: Agri-fishery Arts, Home Economics, Industrial Arts and Information and
Communication Technology (ICT). This module is focuses on the study of Food
(Fish)Processing.

This module seeks to provide the learners with the knowledge, skills and motivation in
the field of Food (Fish) Processing. And it contains the core competencies that a Grade 8
Technology and Livelihood Education learners (TLE) learners must achieve.

This lesson focuses on how to select tools, equipment, utensils, and instruments. In this
lesson, you are expected to:

1. Select tools, equipment, utensils, and instruments according to food (fish)

processing method
2. Explain the defects in tools, equipment, utensils and instrument
3. Follow procedures in reporting defective tools, equipment, utensils and instruments

What I know

Let us determine how much you already know about the lesson Take this test below.
Good luck!
Direction: Read and understand the questions below. Select the best answer for each item then
write your choice on your answer sheet. Do not write anything in the Module.

1. An instrument used to measure liquid ingredients.

A. Hydrometer C. Measuring glass
B. Measuring spoon D. Wooden ladle
2. Which of the following instrument is used to measure small amount of ingredients.
A. Hydrometer C. Measuring glass
B. Measuring spoon D. Wooden ladle
3. Those are hand-held devices used to carry out particular task.
A. Apparatus B. Equipment C. Tools D. Utensils
4. A damaged/defective parts of equipment or a tool should be?
A. Cleaned B. Repaired C. Sanitized D. Washed

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5. A cutting tool that is used for cutting or slicing fish or meat?
A. Cutter B. Knives C. Scaler D. Scissor

What’s New

Describe the pictures you see below.

https://www.businesssetup.com/blog/food-processing-business-facility-housekeeping-essentia

https://www.businesssetup.com/blog/food-processing-business-facility-housekeeping-essentials https://www.ldoceonline.com/dictionary/gherkin /newsroom/setting-trends-with-

https://www.wildflavors.com/EMEA-EN fermented-beverages/

What do they have in common?

What is it

Read the discussion of the lesson very well then find out how much you can
remember and how much you learned by doing the Assessment.

Food processing is the transformation of agricultural products into food, or of one form
of food into other forms. Primary food processing is necessary to make most foods edible, and
secondary food processing turns the ingredients into familiar foods, such as bread.
Food processing generally includes the basic preparation of foods, the alteration of a food
product into another form (as in making preserves from fruit), and preservation
and packaging techniques.

2
 EQUIPMENT, TOOLS AND UTENSILS: USES OF SPECIFICATIONS

Every equipment, tool and utensil that are purchased are accompanied with a manual
containing specifications as to how they are used, manipulated or operated, cared for and
stored to lengthen their serviceability. Specifications usually include the following:
1. Important safeguards or basic safety precautions to follow when using the device like a
pressure cooker for instance.
2. Warning labels which serve as a reminder to the user to read and follow instructions on
the proper use and operation of a certain device equipment or tool.
3. Dimensions, weights, and capacities as in the case of cookers, boilers, and steamers.
4. Instructions on caring for the equipment, tool, or utensil.
5. Instructions on the correct usage of the device.
When using any equipment, tool or device it is important to read and understand the
manufacturer’s specifications in order to properly or accurately use or manipulate them and
prevent any accident that may occur due to ignorance or lack of information pertaining to
their correct usage. Being familiar with all information pertaining to food processing
equipment results to systematic, orderly, and accurate accomplishment of tasks.
Parts and Functions of Equipment, Tools and Utensils
Knowing the parts and functions of equipment, tools and utensils used in processing
food ensures accurate or proper use, operation and care for them. It is very easy for a food
processor to manipulate a particular device if he knows all its parts and their respective
functions. Proper maintenance for the parts of any tool, equipment and utensil can also be
done if a processor is familiar with them.
EQUIPMENT
- refers to a set of mechanical tools designed to achieve a particular objective. The
following are the equipment used in Food Processing- Fermentation/pickling in
accordance with industry standards.
The Pressure Cooker

https://www.businesssetup.com/blog/food-processing-business-facility-housekeeping-essentia

3
 A pressure cooker is an important canning equipment used to process fish packed in a
hermetically sealed container at a high controlled temperature and pressure for a certain
period of time. Some of its parts and their functions are as follows:
1. Body
-it holds the water for processing and the metal rack where the canned products are
placed during processing.
2. Helper Handle
-this handle is essential to avoid the scalding heat from your pressure cooker.
3. Sealing Ring
- fits around the inside rim of the cover and forms a pressure-tight seal between the
cover and the body of the pressure cooker during cooking.
4. Overpressure plug
- it is automatically vent or release steam if the vent pipe becomes clogged.
5. Pressure regulator weight.
- it is used to close the vent pipe and regulate the accumulated pressure inside the
cooker while processing. It contains holes which correspond to the desired pressure
directly over the vent pipe.
6. Vent pipe for pressure regulator weight
- it is where the pressure regulator weight is placed. It releases steam when opened.
7. Air vent/cover lock
- located in the cover of your cooker/canner automatically exhausts air from
the pressure cooker/canner as you begin heating the unit, and acts as a visual
indication of pressure in the canner.
8. Cover handle
- this is the special handle that is secured to the cover providing a user with a
comfortable grip.
9. Body handle
- this handle attaches to the body of your cooker and fits underneath the
cover handle.
10. Cover
- Seals the body of the cooker during processing.

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The Smokehouse
A smokehouse is a device used in treating the fish or meat with smoke. It can be a cold
smoke house or a hot smokehouse. It is a hot smokehouse if the fish is in close proximity to
the source of smoke and a temperature of 66C to 88C is produced. If the source of smoke
is 2 meters away from the fish and the temperature of smoke is 32C – 43C, then it is a cold
smokehouse. Some are simple like the barrel and drum types while others are mechanized
and controlled like the Torry smokehouse which can also be used as a drier.
The Drier Smokehouse

https://www.countryfarm-lifestyles.com/smokehouses.html

https://www.businesssetup.com/blog/food-processing-business-facility-housekeeping-essentia

The Parts of a Drier Smokehouse and their Functions

1. Removable slatted benches. They hold the fish to be smoked.
2. Removable hangers with hook. They are used for hanging fish to be dried or smoked.
3. Wooden hooks. They are nailed from the top of the drier smokehouse where fish are also
hanged when drying or smoking.
4. Vents. These are located below the roof at the front and back of the smokehouse to provide
the necessary air circulation.
5. Tunnel or pipe. Conveys the smoke from the concrete furnace into the smokehouse.
6. Concrete furnace. It is where the smoke – producing materials are placed and burned.
7. Tight sheathing rafters. Serve as the top cover or roofing of a smokehouse.
8. Meshed screen. Serve as a closure to openings like the vents to keep flies and insects from
entering the smokehouse
The Freezer and Refrigerator

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 The freezer and refrigerator are used in maintaining the freshness of raw materials
and in providing an ideal low or ambient temperature for storing processed foods.

Freezer for Fish

https://www.koolmaxgroup.com/tefcold-x6-fish-fridge-506-ltr/

A Two – Door Refrigerator

https://www.lg.com/ph/refrigerators/lg-GR-B222SQBB

Gas stove

https://pixy.org/5405063/

TOOLS
- are hand-held devices used to carry out particular functions. Utensils are tools,
containers, or other articles specifically used for household tasks like cooking.

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 Tools and Utensils Used in Food Processing and their Uses

1. Measuring Devices

a. Weighing Scale
Clock Type weighing scale for food
Checkweigher scale is a digital weigher scale used to get the weight of food like meat, fish,
vegetables, fruits, etc.

https://nymag.com/strategist/article/best-kitchen-scale-food-scale-reviews-amazon.html

b. Measuring spoons
A measuring spoon is a spoon used to measure an amount of a substance, either
liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, etc.

https://en.wikipedia.org/wiki/Measuring_spoon
c. Measuring cup

A measuring cup is a kitchen utensil used primarily to measure the volume of liquid or
powder-form cooking ingredients such as water, milk, juice, flour, etc. Measuring cups can
be in plastic, glass and stainless.

https://www.quora.com/What-is-1-3-cup-times-3

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Measuring cups for solid ingredients like flour, salt, minced garlic, etc

1 CUP

1/2 CUP

1/3 CUP
1/4 CUP

Aluminum
Plastic

https://www.amazon.com/Cooking-Measuring-Cups-Set-5/dp/B00I5PTBCA

Glass Tube Thermometers

https://www.cooper-atkins.com/products/horizontal-glass-tube-refrigerator-thermometer/
https://brucewilsongraphics.wordpress.com/2013/03/19/thermometer/
d. Salinometer
- It is used to measure the salinity of a brine.

https://www.dhgate.com/product/electronic-salinometer-food-soup-spoon-type/403477994.html#redirect_detail=WAP2PC

2. Cutting Implements

a. Knives
- For cutting or slicing fish or meat; for scaling fish

https://www.nytimes.com/wirecutter/reviews/the-best-chefs-knife-for-most-cooks/

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 b. Filleting knives

- For filleting fish

https://www.jesrestaurantequipment.com/filetboningknifeguide
a. Scissors
- For trimming off fins of fish

https://www.foodsharkmarfa.com/best-poultry-shears/\

3. Descaler or scalers

They are used in removing the scales of a fish.

https://dokumen.tips/documents/fish-processing-tools-equipt.html

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4. Salting Equipment

Oil drum – used as a container to keep salted fish during the process

https://www.ishalife.com/in/copper-water- storage-pot-jeevarasam-pot-5-
liters

Earthen pots are used in storing the salted products.

https://www.ishalife.com/in/copper-water-storage- pot-jeevarasam-pot-5-liters

Wooden salting vat is a container used in the salting process.

https://www.ishalife.com/in/copper-water-storage-pot-jeevarasam-pot-5-liters

5. Smoking Equipment

Baklad made of bamboo used in drying the fish prior to smoking

https://pdfslide.net/documents/fish- processing-tools-equipt.html

Bakol is a bamboo basket used to transport smoked

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Bistay is a bamboo basket for collecting sun dried fish

https://pdfslide.net/documents/fish-processing-tools-equipt.html

Dinarayan is a smoking tray made of wood

https://pdfslide.net/documents/fish-processing-tools-equipt.html

Panakip is a bamboo cover used to keep fish submerged in the brine while boiling

https://www.slideshare.net/knowellton/k-to-2-fish-processing-learning-module

Panandok is a big metal ladle to scoop up the cooked fish from the boiling brine

https://www.slideshare.net/knowellton/k-to-12-fish-processing-learning-module

Bamboo poles used to hold the baklad with brine cooked fish while drying.

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 https://www.slideshare.net/knowellton/k-to-12-fish-processing-learning-module

6. Others

Tong For picking up or handling food

https://www.nisbets.co.uk/vogue-colour-coded-black-serving-tongs-290mm/cb153

Chopping board- it is where fish or meat are cut; ingredients are sliced or minced.

https://www.istockphoto.com/vector/kitchen-knife-and-wooden-chopping-board-gm1155709097-314737471

Inspecting and Checking Condition of Defective Tools, Utensils, and Equipment

All equipment and tools to be used in processing must be inspected and checked to
determine their condition prior to use and even after using them. Before they are to be stowed
or kept after use, they must be inspected and checked to make sure they are in good condition
and ready for use in the next processing operation. Religiously inspecting and checking the
equipment and tools after use will help determine the presence of damaged or defective parts
that need to be repaired or replaced.
Inspecting and checking the equipment and tools before, during and after using them
will also help in effectively planning and efficiently carrying out preventive maintenance
activities which include checking the following:

1. Wear and surface condition – this is being checked to make sure no parts are
deteriorating or defective due to everyday use.
2. Crack –this needs to be checked to see to it that there are no broken parts in
equipment and tools.
3. Corrosion – this is checked to minimize wear and tear of equipment and tools.
4. Electric insulation – this must be checked to guarantee that there are no livewires

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 exposed during the operation of an equipment which may result to short circuits or
electrocution and even fire.

What’s More

Direction: Arrange the jumbled letters to form the correct word about the different tools,
material, and equipment in Food (Fish) Processing. Write your answer on a
separate sheet of paper.

1. PUC SUNGRIEAM
2. NEDOOW NGTILAS ATV
3. SEDRELCA
4. LLEFINGTI VESKNI
5. LOI MURD
6. YATSIB
7. OPPINCHG ROADB
8. SERUSSEPR REOOKC
9. INGTLLEFI NIVESK
10. MEOKS OUSHE

What I have Learned

Food processing is the transformation of agricultural products into food, or of one form
of food into other forms. Primary food processing is necessary to make
most foods edible, and secondary food processing turns the ingredients into
familiar foods, such as bread.
Food processing generally includes the basic preparation of foods, the alteration of a
food product into another form (as in making preserves from fruit), and preservation
and packaging techniques.

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 What I can do

Directions: List down all tools, utensils, and equipment that can be found in your kitchen.
Inspect the condition of each tool/equipment. Put a tick mark (√ ) in the column under
Good Condition heading if the tool or equipment is functional and under the heading
Defective if it is faulty or nonfunctional. Output will be written in another sheet of paper.

Tools/Equipment Defective Good Condition

Assessment

Directions. Read and analyze the questions below. Then choose the correct letter of the best
answer and write it on a separate sheet of paper.

1. Which of the following instrument is used to measure small amount of ingredients.

A. Hydrometer C. Measuring glass
B. Measuring spoon D. Wooden ladle

2. A cutting tool that is used for cutting or slicing fish or meat?

A. Cutter B. Knives C. Scaler D. Scissor

3. An instrument used to measure liquid ingredients.

A. Hydrometer C. Measuring glass
B. Measuring spoon D. Wooden ladle

4. A damaged/defective parts of an equipment or a tool should be?

A. Cleaned B. Repaired C. Sanitized D. Washed

5. Those are hand-held devices used to carry out particular task.

A. Apparatus B. Equipment C. Tools D. Utensils

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References:
https://www.nisbets.co.uk/vogue-colour-coded-black-serving-tongs-290mm/cb153
https://www.istockphoto.com/vector/kitchen-knife-and-wooden-chopping-board-
gm1155709097-314737471
https://www.slideshare.net/knowellton/k-to-12-fish-processing-learning-module
https://pdfslide.net/documents/fish-processing-tools-equipt.html
https://www.123rf.com/photo_64850264_stock-vector-spade-icon-outline-illustration-of-
spade-vector-icon-for-web.html
https://www.slideshare.net/knowellton/k-to-12-fish-processing-learning-module
https://www.ishalife.com/in/copper-water-storage-pot-jeevarasam-pot-5-liters
http://www.depedbataan.com/resources/9/k_to_12_fish_processing_learninmodule.pdf
https://www.pinterest.ph/quail5850/smokehouse/
https://www.koolmaxgroup.com/tefcold-x6-fish-fridge-506-ltr/
https://dokumen.tips/documents/fish-processing-tools-equipt.html
https://www.istockphoto.com/vector/kitchen-knife-and-wooden-chopping-board-
gm1155709097-314737471
https://www.indiamart.com/proddetail/hand-refractometer-4212021788.html
http://www.depedbataan.com/resources/9/k_to_12_fish_processing_learning_module.pdf
https://myweigh.com/product/scm3-triple-beam-balance/

DEVELOPMENT TEAM

Writer: RONALYN H. DE MESA

Teacher I, San Fernando South Central Integrated School
EMELYN P. FLORENDO
Teacher III, San Fernando South Central Integrated School

Editors/Evaluators/Reviewe ARLYN A. SIADOR

rs Head Teacher I, High School Department
San Fernando South Central Integrated School

MELINDA S. VERZOSA
Principal II
San Fernando South Central Integrated School

ESTHER R. TAMOR
Education Program Supervisor
TLE/EPP-in-Charge
Illustrator: n/a
Layout Artist: n/a
Management Team: Dr. Rowena C. Banzon, CESO V, SDS
Dr. Wilfredo E. Sindayen, ASDS
Dr. Agnes B. Cacap, Chief- CID
Dr. Jose Mari P. Almeida, Chief- SGOD
Genevieve B. Ugay, EPS- LRMS
Hazel Jane B. Libatique, Librarian II
Aurelio C. Dayag, Jr. , PDO II
KEY ANSWERS

WHAT I KNOW ASSESMENT

1. C 1. B
2. B 2. B
3. C 3. C
4. B 4. B
5. B 5. C

WHAT’S MORE

1. MEASURING CUP
2. WOODEN SALTING VAT
3. DESCALER
4. FILLETING KNIVES
5. OIL DRUM
6. BISTAY
7. CHOPPING BOARD
8. PRESSURER COOKER
9. FILLETING KNIVES
10. SMOKE HOUSE