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TLE7 AFA FoodFishProcessing q0 w2 LAS v1QAed
TLE7 AFA FoodFishProcessing q0 w2 LAS v1QAed
7/8
TLE-AFA (FOOD PROCESSING)
Activity Sheet Quarter 0 MELC 2
Using Tools, Equipment, Utensils and
Instruments
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The TLE 7/8 – Food (Fish) Processing Activity Sheet will help you
facilitate the leaching-learning activities specified in each Most Essential
Learning Competency (MELC) with minimal or no face-to-face encounter
between you and learner. This will be made available to the learners with the
references/links to ease the independent learning.
The purpose of fish processing is to convert the fish into a form that is still
acceptable to the consumers and that the shelf life of the processed fish is
extended. As a food processor, it is important to understand what processing
method is being done given processing procedure applied to the fish. Standard
procedures in using tools, equipment, utensils and instruments must also be
applied. Moreover, to ensure safety in food processing activities and to produce
safe food products, the tools, equipment, utensils and instruments must be
calibrated, and cleaned and sanitized after use.
Directions / Instructions:
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equipment, utensils and instruments. The questions that follow must be
answered in a separate sheet of paper.
1. Exercises / Activities
a. Dry Salting – granular salt is rub onto the outer and inner
surfaces of the fish.
b. Kench salting – is similar to dry salting wherein split fish is
stacked in layers of salt. The pickle or liquid formed is allowed
to drain.
c. Brine Salting – the entire or split fish is soaked in saturated
brine solution.
d. Pickle Salting – the fish is covered with salt and are packed in
watertight containers. The pickle or the liquid that formed
serves as the brine solution that covers the fish completely.
3. Smoking – this method combines with salting and drying, and the
last process is treating the fish with smoke. The heat in the
smokehouse also dries the fish. Smoking also adds a golden-
brown color and unique flavor to the fish.
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7. Fermentation – is a process wherein fish soaked in brine solution
undergo a chemical reaction. Bagoong is the best example of
fermented product in the Philippines.
Recall the functions of tools, equipment, utensils, and instruments that you
have learned from the previous lesson. Interpret the food processing procedure
being described in Column A, indicate the processing method applied in Column
B and write at least 3 tools, equipment, utensils, or instruments used in Column
C.
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Are you now familiar with the different method applied in fish processing? Good
job! Let’s hone your skills on how to use the different tools, equipment, utensils and
instruments in food processing.
Direction: Read and study the following information on the proper usage of tools,
equipment, utensils and instruments and accomplish the tasks that follow.
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It is important to be familiar with the procedures in the use of standard measuring
devices so that their proper use is in accordance with manufacturer’s specification and
safety of everyone is also ensured. A food processor will also be able to use the
appropriate measuring device for a specific food processing activity. It will make his/her
work in a systematic and accurate way.
Procedures in Using Standard Proper Use and Care of a Refrigerator
Measuring Devices and Instruments Put only clean food or containers in the
1. Salinometer refrigerator.
Dip salinometer into the brine Keep the refrigerator door closed.
solution to be measured. Keep fatty substances and hands off the
Record the reading and clean after rubber seal or gasket of the refrigerator
using. door.
2. Thermometer Clean the refrigerator inside once a
Dip thermometer into the hot or cold week with a mixture of 1 teaspoon of
object being measured. baking soda in a quart of warm water.
Record the reading in OC or in OF and Soap and water should be used when
clean after using. cleaning the exterior of the refrigerator.
3. Refractometer Defrost the refrigerator when frost has
Place a drop of fresh sap or syrup thickened.
sample on the refractometer and close
the cover. Proper Use of Hand Automatic Can
Quickly read the scale the line on the Sealer to Seal Tin Cans
top of the darker area. Readings 1. Fasten sealer firmly to table or
should be taken to the nearest 0.1 armchair using clamp. Attach crank to
percent. worm shaft and tighten set screw.
Rinse with water after each reading 2. Change the chuck, height washers, and
and dry with tissue paper. levers to the size of can to be sealed.
4. Glassware like cylinder, beaker, flask 3. Lower base plate by turning can lifter
Pour liquid ingredients into the handle as far as possible to the left.
cylinder, beaker, or flask. 4. Place cover on can and set can on base
Bring the cylinder to eye level. plate. Place the first operation roll and
Get the reading at the lower meniscus. rivet in the first adjusting lever.
Record the reading. 5. Raise can until it is clamped firmly
Clean after using. between base plate and chuck.
5. Weighing scales 6. Turn the crank clockwise (11 turns)
Put the food on the weighing scale. until the first operation roll is through
Record the reading in grams or half-sealing. After half-sealing, the cans
kilograms. are placed in the pressure cooker for 15
6. Measuring cups for dry ingredients minutes exhausting to form vacuum.
Gently spoon the ingredients into the 9. After exhausting the cans, remove first
cup, filling the cup to overflowing. operation roll and put the second
Then level off with a metal spatula or operation roll and rivet in the adjusting
straight-edged knife. lever.
7. Measuring cups for liquid 10. Turn crank clockwise (10 turns) until
ingredients the second operation roll returns to its
Pour liquid on level surface of normal position away from the chuck.
measuring cups. 11. Release sealed cans by turning can
Have the measuring lines at lifter handle as ready to receive another
eye level to be sure of the exact can for sealing.
measurement. Clean after use.
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Activity 2. Answer this:
1. How many drops of fresh sap or syrup sample in order to measure its sugar
content?
2. When measuring liquid ingredients using standard measuring instruments, the
instrument is brought to the eye level. What is the reason for this?
3. In what direction will you turn the crank of the can sealer in order to half-seal
the cans?
4. What instrument will you use if you want to check if the desired processing
temperature is reached? Explain how do you properly use this instrument.
5. What is the standard procedure you must do after using any standard
equipment or measuring instrument?
Procedures:
1. Check and inspect the blender and outlets.
2. Insert the plug of blender into the outlet.
3. Place the inside the blender.
4. Switch – on the blender.
4. Operate blender in accordance with manufacturer’s specifications.
5. Clean and sanitize in accordance with specifications.
Precautions:
1. Wear appropriate protective outfit when working.
2. Proper care in handling the equipment.
3. Check accuracy of the equipment.
Assess your performance by checking honestly your rating base on the rubrics
below:
Rating
Criteria
5 4 3 2 1
1. Accuracy in checking and inspecting the tools before use.
2. Proper demonstration of plugging of blender into the socket
before switching
3. Cleaning of equipment after use.
4. Use of appropriate Personal Protective Equipment (PPE)
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V. Reflection:
Complete the sentences below. Write your answers in a separate sheet of paper.
1. There are many ways of processing fish and other fishery products.
Examples of these are ________________, ____________________,
______________________, ______________________, _____________________,
______________________, ________________________.