MODULE-1-FOOD-PROCESSING-GRADE-8.pdf

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Prepared by:
Mary Joy A. Ariate

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TLE-FOOD (FISH) PROCESSING
GRADE 8
FIRST QUARTER
WEEK 1-3

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TECHNOLOGY AND LIVELIHOOD EDUCATION AGRICULTURE AND FISHERY
Specialization (Food/Fish Processing)
GRADE 8
INTRODUCTION
This Module is an exploratory course which leads you to Food (Fish) Processing
National Certificate Level II ( NC II)1. It covers 4 common competencies that a
Grade 8 Technology and Livelihood Education (TLE) student like you ought to
possess, namely: 1) Use food processing tools, equipment and utensils; 2) Perform
mathematical computations; 3) Interpret plans and drawings; and 4) Apply food
safety and sanitation. Moreover, this module is designed to introduce
entrepreneurship, its role in the business community in particular and to economic
and social development in general.
To start with this module, let us first understand entrepreneurs and
entrepreneurship.
Entrepreneurs are people with skills and capabilities to see and evaluate business
opportunities. They are individuals that can strategically identify products or
services needed by the community and deliver them at the right time and the right
place.
Entrepreneurs are agents of economic change; they organize, manage and assume
the risks of a business. A good entrepreneur is an opportunity- seeker, risk - taker,
goal - setter, a planner, and problem solver. He/she is hardworking, persistent and
a committed worker.
GENERAL OBJECTIVES
At the end of the module, you are expected to;
• Demonstrate an understanding of one’s personal entrepreneurial
competencies and skills (PECS) in Food (Fish) Processing
• Enumerate and Discuss the function of each tools, equipment and
instruments in Food (Fish) Processing
• Classify the different types of tools, utensils, instruments and
equipment in Food (Fish) Processing.
• Follow procedures in sanitizing tools, equipment and utensils in Food
(Fish) Processing.
• Perform post-operation activity (Defrosting a Refrigerator
MODULE 1

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This Module was designed to provide you with fun and meaningful activities that
will guide you all through out your journey in learning. As the old saying goes
“Give a man a fish and you feed him for one day; teach a man how to fish and you
feed him for a lifetime.”
This Module has the following parts and corresponding icons:
What to know- these are the skills and competencies you are
expected to learn in this module.
What I can do- these are activities prepared for you to answer
at the of the lesson.
What I have Learned- summary of the lesson.
Assessment- Pre-Assessment Test for you to take before
exploring the module and Post-Assessment Test after exploring
the module.
To get the most from this module, you need to do the following:
1. Begin the module by reading the introduction and the general objectives.
2. Do not put unnecessary mark/s on any part of the module, you may use
separate sheet of paper or your notebook for your answer.
3. Do not forget to answer the pre-test before exploring your module.
4. Do the required Learning Activities. Observe Honesty at all times.
5. Finish the tasks given to you. Accomplish the Scoring Rubrics for self -
evaluation.
6. You must be able to apply what you have learned in another activity or in
a real life situation.

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If you encounter difficulties answering this module don’t hesitate to ask your
teacher.
May you gain knowledge and deep understanding while learning and
exploring this module. Have Fun and You can do it!.
Pre-Assessment
Multiple Choice
Directions: Read the questions carefully and choose the best answer
from the options given. Write only the letter of your answer in your notebook.
1. Which of the following is not a measuring tool?
a. Weighing Scale
b. Ladle
c. Salinometer
d. Refractometer
2. It is used to hold food and other raw materials.
a. Trays
b. Chopping board
c. Mixing bowls
d. Strainer
3. Which of the following is not a cutting tool?
a. Kitchen Scissors
b. Slicer
c. Peeler
d. Knife
4. This equipment is used as a source of heat usually used for cooking.
a. Gas stove
b. Pressure cooker
c. Double boiler
d. Vacuum pack machine
5. It is used to facilitate repetitive tasks in the preparation of food.
a. Blender
b. Food processor
c. Electric mixer
d. Grinder

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6. It is used for storing foods like fruits and vegetables in a low temperature
(4◦C).
a. Freezer
b. Chiller
c. Cooler
d. Refrigerator
7. Which of the following is used to measuring the volume of liquids?
a. Flask
b. Graduated Cylinder
c. Measuring Cup
d. Measuring Spoon
8. Which of the following is used to measure small quantities of ingredients?
a. Graduated Cylinder
b. Measuring Cup
c. Measuring Spoon
d. Weighing Scale
9. These are the essential machine that is used in processing fish or meat.
a. Utensils
b. Equipment
c. Instruments
d. Tools
10. This is checked to avoid overheating.
a. Leak
b. Crack
c. Corrosion
d. Temperature
11. In order to prevent electrocution or fire due to short circuits, which of these
should you do before using any equipment/machine?
a. check electrical outlets
b. check plugs and switch of electrical equipment/machines
c. check electrical cords
d. all of these

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12. Why do we need to clean, sanitized and store properly the different tools,
utensils, equipment in fish processing?
a. to make it last long
b. to determine defective parts
c. to determine trouble shooting to perform
d. All of the above
13. This must be checked to guarantee that there are no livewires exposed during
the operation of an equipment which may result to short circuits or electrocution
and even fire.
a. Corrosion
b. Electric Insulation
c. Leak
d. Vibration
14. Which of the following is not a process to clean or sanitize a can cleaner?
a. Check all the parts presents
b. Install defective parts
c. Store in dry clean place
d. Replace all damage parts
15. Which of the following you should NOT DO when defrosting a freezer?
a. Wet your hands when unplugging
b. Use the freezer in accordance with purpose described in the user’s
manual.
c. Properly install the freezer in accordance with installation requirements.
d. Defrost regularly.
16. An electrical device having two (2) states, ON (closed) OFF (open).
a. Freezer
b. Oven
c. Refrigerator
d. Gas stove

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17. Which is not necessary in cleaning a gas range and gas stove?
a. Remove the burners and the rack and scrub them with warm, soapy water
and scouring pad.
b. Use a toothpick to clean the holes of a gas range
c. Rinse with clear, hot water, and dry the rack; turn the burners of the oven
upside down
d. Return the burners and the rack to the range as soon as they are dry.
18. How will you properly store tools, equipment and utensils after using them?
a. wipe dry all tools, equipment and utensils which were washed with water
before keeping them
b. stow them in a clean dry place with a good ventilation
c. apply lubricant to parts of equipment that undergo friction to prevent
wear and tear
d. All of these
19. Why do you need to inspect and check the condition of equipment and
machines before operating them?
a. to check if no parts are defective or missing
b. to check if electrical plugs are in good condition
c. both and b
d. to see if they are old or new ones
20. A device used to measure the temperature of fish / food is
a. Thermometer
b. Salinometer
c. Refractometer
d. Beaker

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Lesson 1
USE AND MAINTAIN FOOD PROCESSING TOOLS, EQUIPMENT
AND UTENSILS
TLE_AFFP9-12 UT-0a-1 & TLE_AFFP9-12 UT-0b-2
To become a professional Food Processor someday, one should be familiar
with the proper use of tools, equipment and utensils in Food (Fish) Processing. It
plays an important role to make the work faster and easier.
A. SELECT TOOLS, EQIPMENT, UTENSILS AND INSTRUMENTS
ACCORDING TO FOOD (FISH) PROCESSING METHOD
The four-column chart shows the different types, characteristics, functions
and illustrations of the Basic Tools, Equipment, Utensils and Instrument used in
Food (Fish) Processing. The different photos are taken from the internet
(www.google.com).
UTENSILS FOR CUTTING AND PREPARING AND COOKING
Type and Name
of Utensil
Function/Uses Characteristics Illustration
1. Knives For cutting or
slicing
fish or meat ant
other food items;
for
scaling fish
Comes in various
sizes and kinds.
Ex.
Paring knives,
French Knife
2. Slicers For slicing fruits
and
vegetables
Usually made of
plastics and metals
in various sizes
What to Know

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3. Peelers Used for removing
thin skins of fruits
and vegetables
Small and handy,
made of metal
4. Kitchen
Scissors
For trimmings the
fins of fish
Usually in various
shapes and sizes
5. Scalers Used for removing
scales of fish
Usually with deep
and pointed sharp
edges
6. Spatula For levelling of
Ingredients
Has flat edges,
made of plastic and
metal
7. Ladle Used for scooping,
mixing of foods
Available in wood,
plastic and metal
8. Tongs Used to lift or
handle
food and other raw
materials
especially
when it is hot
Has two long arms;
made of plastic and
metal
9. Colander Used to drain
water
from foods
Available in
various
sizes and forms;
some with stand
10. Basin Used for washing
purposes and as a
Available in

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container for
cooked food
different sizes;
usually deep and
round; comes in
plastic, aluminum,
or enamel
11. Chopping
Board
a durable board on
which the
material/food for
cutting
Available
indifferent sizes;
made out of wood
or plastic
12. Trays Used for serving
and holding foods
Available in
different forms
and sizes; usually
made of
aluminum,
metal or plastic
13. Strainer Used to separate
solid from liquid
materials or sift
fine particles of
food
Available in
Different shapes
and sizes; usually
made of metal and
plastic
14. Steamer For steaming foods Available in
different sizes:
small, medium,
large
15. Sauce Pan For cooking Made out of
aluminum or
stainless usually
with a
handle
16. Carajay For frying or
sautéing big
amounts of food
Comes in various
sizes (as in small,
medium, large)

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17. Frying Pan For frying or
sautéing small
amounts of
food
Usually made of
metal and comes in
various sizes
18. Casseroles For cooking,
boiling
Available in
different sizes
19. Double Boiler For cooking,
Boiling in a low
heat
Comes in different
Sizes, made from
aluminum or
stainless steel
20. Blender For mixing
Ingredients
Usually made of
glass
21. Hair Dryer For plastic sealing
of bottles and jars
Electrically
operated; available
in different
shapes,
color and sizes
22. Mixing Bowl To hold food
during
preparation and
cooking
Available
Available in glass,
plastic, porcelain;
comes in various
sizes
23.Forceps For removing
spines as in
deboning of fish
Usually made of
metal; has pointed
or curved tip

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MEASURING TOOLS
Measuring Instrument are devices used for measuring ingredients in Food (Fish)
Processing.
Type and Name of
Measuring
Instrument
1. Weighing
Scale
This is used to
weigh
raw materials and
other ingredients.
This is used to
measure small
quantities of
ingredients.
Has different
capacities and
sensitivities
2. Measuring
Spoons
These are used to
measure small
quantities of
ingredients.
With fractional
measures such as
1tbsp; ½ tbsp.; 1
tsp, ½ tsp, ¼ tsp
and 1/8 tsp
3. Measuring
Cups for Dry
Ingredients
These are used for
measuring dry
ingredients.
With fractional
measures, like
1cup, ½ cup,
¼cup,
1/8 cup
4. Measuring
Cup for Liquid
Ingredients
These are used for
measuring liquid
ingredients
Usually made of
transparent glass
or
plastic with
graduated cup
fractions – 1, ¾,
2/3, 1/3, ¼, or
1/8
cup
5.Refractometer It is used to It is used to

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measure the sugar
content of sap and
syrup.
measure the sugar
content of sap and
syrup.
6. Salinometer It is used to
measure the pH
level and degree of
salinity or brine
strength of a
solution
Usually made of
glass and floats
when soaked in a
solution
7. Kitchen/ Dial
Thermometer
It is used to
measure the
temperature of a
sugar mixture and
used during
pasteurization of
vinegar.
Comes in round
and rod shapes
8.Beaker It is used for
measuring liquids
or
solutions.
Usually made of
transparent glass
9.Graduated
Cylinder
It is used for
measuring the
volume of liquids.
A wide-mouth cup
usually made of
glass

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EQUIPMENT IN FOOD (FISH) PROCESSING
Type and Name
of Measuring
Instrument
1. Refrigerator It is used for
storing foods
like fruits and
vegetables in a
low temperature
(4 0C)
Available in
different sizes
2. Freezer It is used for
storing foods
like fish and
raw meat at on
above freezing
point (0 C and
below)
Available as
vertical
or upright
freezer
3. Vacuum
Pack
Machine
It is used for
Vacuum
packaging
where air is
removed during
sealing
Heavy Duty
4. Gas Range This is used
heat source
during cooking
or for
processing
foods
Comes in
various sizes /
capacities
5. Pressure
Cooker
This is used to
process
food/fish
packed like
canned
Usually made of
heavy duty
metal and
available in

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sardines in a
hermetically
sealed container
at a high,
controlled
temperature
and pressure
for a certain
period of time.
different
capacities
6. Can Sealer This is used for
sealing cans.
Made of heavy
metal and
operated
manually.
7. Smoke
House
This is used for
smoking fish
and other
fishery/food
products.
Comes in
different
types like
cabinet,
barrel or drum
8.Poly/Impulse
Sealer
This is used to
seal
packaging and
other
thermoplastic
Comes in
different
types like
cabinet,
barrel or drum
9. Electric
Mixer
This is used for
mixing foods
Use for
preparing
food like cakes
10. Food
Processor
It is used to Usually has
many

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Methods of
Food
Processing
Salting
Drying Curing
Smoking
Processing by
sugar
concentration
Bottling
Canning
Selection and Preparation of Equipment for Use in Food Processing
The following are points to be considered in the selection and preparation of
equipment, tools, and utensils for use in food processing:
1. Determine what methods of food processing need to be applied. Use the chart
below as a guide.
2. Select and prepare food based on the manufacturers specification which includes
the following:
a. Handling requirements- how the tools, equipment is handled. Ex. Glass jars
b. Operating requirements- how to use and operate the equipment
facilitate
repetitive
tasks in the
preparation of
food
functions like
extracting
juices, mixing
ingredients
11. Meat
Grinder
It is used for
fine chopping of
meat, fish
Manually or
electrically
operated
12. Gas Stove This is used as
a source of heat
usually used for
cooking
Available in
single or double
burner

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c. Discharge label – when it will be disposed or how long it can be used
d. Reporting- indicate information on who and place of the person or
manufacturer to be contacted
e. Testing- include instructions on how to use properly the tools, equipment
f. Positioning- instructions on how will you load the tools, equipment. Ex.
upside/down; upright; up left
g. Refilling – instruction on how to fill or load a container. Ex half-filled
C. Pre- Operational Checks and Procedure in Using Equipment in Food
Processing
Equipment, standard tools and devices need to be checked and procedures
for used reviewed based on the manufacturer’s specifications. The table below is a
list of standard measuring devices and equipment, and their procedures on for use.
EQUIPMENT, TOOLS/
DEVICES
PRE- OPERATIONAL PROCEDURE FOR USE
A. Standard Measuring Device
1. Thermometer Check its accuracy by
dipping in hot foods, if the
mercury rises to desired
temperature.
Dip thermometer in
boiling liquids. Record the
reading by OC or OF.
Clean after using
2.Salinometer Check the accuracy by
measuring 20o
salinometer brine
solution. Check if the
salinometer records the
reading correctly.
Prepare brine solution.
Pour brine solution in a
cylinder. Dip salinometer
in brine solution. Record
the reading. Clean after
using.
3. Refractometer Confirm that the prism is
clean and free from
scratches. Use a brine
boundary line is parallel
to the memory lines.
Confirm that the prism is
clean and free from
scratches. Use a brine
boundary line is parallel
to the memory lines.
Put one or two drops of
the sample on the prism.
Close the daylight plate
gently. The sample must

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spread evenly over the
prism surface. Air
bubbles should be
eliminated. View the
scale through the
eyepiece. To focus, turn
eyepiece in either
direction until clear.
Read the measurement
value where the
boundary line intersects
the scale. Wipe the
sample off with wet
tissue or wash the prism
with water. After washing
the prism, wipe off any
remaining water with a
dry soft tissue.
4. Weighing Scale Check the accuracy by
making sure the hand is
pointed at zero when the
scale empty.
Place the food to be
weighted on the plate.
Determine the weight by
checking where the hand
is pointed. Record the
readings in grams or
kilograms.
5.Graduated cylinders
and Beaker
Check for any cracks,
leaks or breakage
Pour liquid ingredients
into the cylinder or
beaker. Bring to eye level.
Get the reading at the
lower meniscus. Record
the reading. Clean after
using
6. Measuring cups for dry
ingredients
leaks or breakage
Gently spoon the
ingredients into the cup,

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B. Equipment
1. Refrigerator/Freezer
A. What to Check
Check if there are any defective/repairable parts; Electrical insulations plugs,
outlets must be in working order
B. How to use Refrigerator/Freezer
1. Place only clean food and containers in the refrigerator/ freezer.
2. Wipe containers before refrigerating them.
3. Keep the refrigerator door closed.
4. Keep fatty substances and hands off the rubber seal or gasket of the refrigerator
door. A gasket, if kept in good condition, seals the cold air in the refrigerator.
5. Wash and clean the inside of the refrigerator once a week with a warm water –
baking soda mixture to which a little baking soda has been added. This is prepared
by mixing one teaspoon of baking soda with one liter of water. The exterior should
be washed with soap and water and then rinsed and dried. Avoid the use of
abrasive cleaning materials.
6. Remove ice cubes by letting cold water run over them in the ice – cube tray.
Shake or twist the ice cubes loose. Removing them with an ice pick might puncture
the tray. 7. Defrost the refrigerator as follows:
a. Turn off the freezing unit
b. Refill the ice cube pan with warm water not hot water, and place it on the
bottom shelf of the freezing unit
c. Keep the drip tray in place to catch the melting ice
piling high or filling the
cup to over flowing, then
level the ingredients with
a metal spatula or
straightedge knife.
7. Measuring Cup for
Liquid Ingredients
leaks or breakage
Pour liquid until the
desired level of
measuring cup. Have the
measuring lines at eye
level to be sure of exact
measurement

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d. Wash and refill the ice cube tray e. Wash the refrigerator and the drip pan.
Never try to speed up defrosting by prying off ice. f. When done, turn the
refrigerator/freezer on.
2. Pressure Cooker
A. What to Check
Check for any damage, breakage or leaks; check the knobs if in place; the pressure
gauge if still functioning; the exhaust valve if still intact.
B. How to use a Pressure Cooker
1. Pour enough water in the pressure cooker to reach 1 ½ inches.
2. Place a rack with a stand in the bottom of the cooker. A rack can be old bottles
or milk cans of the same height and filled with water.
3. Place the packed glass jars on the rack in the cooker.
4. Put on the cover of the cooker. Be sure the cover arrow aligns with ―line mark‖
on the rim of the body of the cooker.
5. Tighten the two opposite knobs at the same time evenly. Never tighten one wing
nut or knob at a time.
6. Turn on the stove. The water in the cooker will begin to boil at 212°F or 100 °C
forming steam. The steam drives out the air through the vent pipe/petcock and
heat begins to penetrate the glass jars.
7. Release the air in the cooker for 8 to 10 minutes so that air cannot interfere with
the passage of heat.
8. Close the vent pipe by putting the pressure regulator weight. The hole of the
pressure regulator weight should correspond to the desired pressure directly over
the vent pipe. For instance, if the desired pressure is 10 pounds so the pressure
regulator weight hole of 10 must be inserted over the vent pipe.
9. When the vent pipe is closed, the steam can no longer escape so the pressure
rises to the desired level. The pressure regulator weight jiggles or rocks when the
pressure is reached. When this happens, regulate the fire.
10. If desired pressure is reached, start counting the processing time. If processing
time is 90 minutes, maintain the pressure and temperature for 90 minutes. At the
end of the processing time, turn off the stove. Wait until the gauge registers to zero
(0) pressure and remove the pressure regulator weight.
11. Loosen two opposite knobs at the same time. When both knobs are loosened,
open the cover of the cooker at an angle, lifting cover away from the face.

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12. Remove the glass jars from the cooker and seal them. Invert the glass jars to
see if bubbles continue to flow. A continuous bubble is a sign of good sealing.
13. Cool the glass jars as well as the cooker, at room temperature.
3. Can Sealer
A. What to Check
Check if there are wear and tear on the can sealer parts; what parts need lubricants
or oil; all parts are still present; position of seaming roll and size of chuck if
adjusted to the size of cans to be sealed.
B. How to Operate a Can Sealer?
1. Fasten sealer firmly to a table or armchair using the clamp.
2. Attach crank to worm shaft and tighten set screw.
3. Change the chuck, height washers, and levers to the size of the can to be sealed.
4. Lower base plate by turning can lifter handle as far as possible to the left.
5. Place cover on can and set can on base plate.
6. Place the first operation roll and rivet in the first adjusting lever.
7. Raise can until it is clamped firmly between base plate and chuck.
8. Turn crank clockwise (eleven turns) until the first operation roll is through half
sealing. After half – sealing, the cans are placed in the pressure cooker for 15
minutes of exhausting to form vacuum.
9. After exhausting the cans, remove first operation roll and put the second
operation roll and rivet in the adjusting lever.
10. Turn crank clockwise (ten turns) until the second operation roll returns to its
normal position away from the chuck.
11. Release sealed cans by turning can lifter handle as far as possible to the left.
The machine is now ready to receive another can for sealing.
C. How to Adjust Can Sealer to the Size of the Cans
1. Pull down on chuck, which will slip out of place. While sealer is new it is
sometimes necessary to force the chuck by placing a screwdriver against the chuck
shaft, which is inside the chuck holder bushing.
2. Remove base plate, base plate shaft, and height washers. Put washers, marked
with the size of can to be sealed on top of the compression spring.
3. Lift the rivet from the adjusting lever. Move the adjusting lever until the rivet is
inserted into the hole marked with the size of can to be sealed. The rivet should
be changed on both first and second operation side of sealer.

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D. List of Possible Defects of Equipment, Tools/Devices Used in Food
Processing The condition of Food Processing equipment, tools/devices should
always be checked, identified and reported, in order to have accurate and safe
operation/manipulation of it. Below is a list of possible defects that are commonly
observed and encountered for most frequently - used equipment, tools/devices and
utensils.
TYPES OF EQUIPMENT,
TOOLS/DEVICES
DAMAGES/DEFECTS OBSERVED
A. Equipment
1.Refrigerator/Freezer
2. Gas Range/Stove
3. Pressure Cooker
4. Can Sealer
5. Grinder 6. Food Processor
7. Vacuum Pack Machine
6. Impulse Sealer
1. Entangled Plug; Corroded Parts;
leak/damage of motor/compressor;
loss of refrigerants
2. Leak on hose; corroded parts; loose
attachment of burners; corroded plates;
shelter of pests like rats and
cockroaches
3. Broken body, cracks; on leaks;
broken handle; loose thread knobs;
malfunctioning of pressure gauge;
broken petcock; loose exhaust valve
4. Corroded parts; lost gears/rivet;
Lack of oil/lubricants; loose thread
seaming rolls, gears, chuck, crank,
baseplate; broken handle
5. Corroded parts; entangled plug 6.
Broken parts; cracks; broken plug
7. Broken parts; broken plug; lack of
lubricants; corroded parts;
malfunctioning of thermo controller;
loose thread of switch and gears

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Malfunctioning of heat controller;
corroded parts; entangled cord.
B. Measuring Devices
1. Refractometer
2. Thermometer
3. Salinometer
4. Weighing Scale
5. Measuring Cups
6. Measuring Spoon
7. Graduated Cylinders
8. Beaker
3. Utensils for cutting, preparing,
cooking such as trays, knives, bowls,
colanders, peelers, basin, strainer,
cutting boards, pail, casseroles,
steamer, and others
1. Broken parts; blurred eyepiece or
lenses; corroded parts
2. Cracked; broken; inaccurate readings
of temperature
3. Cracked; broken; inaccurate readings
of degree salinity
4. Loose thread of parts; broken plate;
inaccurate reading of weights;
5. Cracked; broken; corroded; with
stains 6. Cracked; broken; corroded;
with stains
7. Broken; racked
8.Broken; cracked
These frequently used utensils are
usually found to be cracked; corroded;
broken; with stains; with leaks. This
depends on the type of materials it was
made.
E. Procedures and Practices in a Work Place
Safety in a working area requires frequent and continuous cleaning as well as a
clean-up at the end of each day. The purpose of this is to keep waste from
accumulating during the operating day. It involves careful organization, training
work scheduling and the best available equipment, method and materials.
Cleaning and Sanitation Practices describing how the processing area and
equipment is cleaned must be documented. The process must consider what is to be
cleaned, how it is to be cleaned, when it is to be cleaned and who is responsible for
the cleaning and the evaluation of the cleaning.
This will include the following details:
✓ List all the areas and equipment to be cleaned

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✓ Set up cleaning schedule (the frequency for cleaning and sanitizing different
areas of the premises)
✓ Provide a full description of the cleaning procedures.
✓ Take note of the following:
1. Procedure in Cleaning Equipment and Instruments:
a. Wash all the equipment or instruments with soap.
b. Rinse with clean water.
c. Sanitize by dipping into approved sanitizer solution.
d. Remove from the solution.
e. Allow to air dry
2. Procedure in Sanitizing:
a. Prepare all the materials needed. b. Measure a certain volume of chlorine
and water.
c. Mix and dip the equipment / instruments into the mixture.
d. Remove from the sanitizer solution.
e. Dry thoroughly.
F. Personal Protective Equipment in Food/Fish Processing
To assure a quality product in Food Processing, one should observe the proper attire
during the process. These are the items a processor must wear:
Face Mask Hairnet
Laboratory Gown
Rubber Boots Hand Gloves

26
WHAT I CAN DO
ACTIVITY 1
DIRECTION: Identify the following write MT if it is a measuring tool, EQ if it is an
equipment and CU if it is Cooking Utensil. Write your answer on a separate sheet of
paper.
____1. Refractometer ____6. Weighing Scale
____2. Blender ____7. Freezer
____3. Carajay ____8. Meat grinder
____4. Kitchen Dial ____9. Double boiler
____5. Gas stove ____10. Salinometer
ACTIVITY 2
DIRECTION: Identify the following pictures. Write their name on a separate sheet of
paper.
1. 6.
2. 7.
3. 8.
4. 9.

27
Turn crank clockwise (eleven turns) until the first operation roll is through half sealing.
After half – sealing, the cans are placed in the pressure cooker for 15 minutes of
exhausting to form vacuum.
After exhausting the cans, remove first operation roll and put the second operation
roll and rivet in the adjusting lever
Turn crank clockwise (ten turns) until the second operation roll returns to its normal
position away from the chuck.
Raise can until it is clamped firmly between base plate and chuck.
Place the first operation roll and rivet in the first adjusting lever.
Place cover on can and set can on base plate.
Lower base plate by turning can lifter handle as far as possible to the left.
Change the chuck, height washers, and levers to the size of the can to be sealed.
Attach crank to worm shaft and tighten set screw.
Fasten sealer firmly to a table or armchair using the clamp.
5. 10.
ACTIVITY 3
Arrange in chronological order the steps on how to use a can sealer. Write your
answer on a separate sheet of paper.
Release sealed cans by turning can lifter handle as far as possible

28
ACTIVITY 4
Demonstrate How to defrost refrigerator based on the standard procedure.
Note: Upon completion of this activity you will be graded according to the following
rubrics.
STEPS EXCELLENT (3) SATISFACTORY
(2)
NEEDS
IMPROVEMENT
(1)
Turn off the
freezing unit
Refill the ice cube
pan with warm
water not hot
water, and place it
on the bottom
shelf of the freezing
unit
Keep the drip tray
in place to catch
the melting ice
Wash and refill the
ice cube tray
Wash the
refrigerator and the
drip pan. Never try
to speed up
defrosting by
prying off ice.
When done, turn
the
refrigerator/freezer
on.

29
At the end of this module I have learned that:
• There are different types of tools, equipment and utensils used in Food (Fish)
Processing.
• Each tools are classified as Measuring Tools, Cooking and Preparing Tools and
Equipment and each had an specific purposes.
• There are different methods in food processing.
• Performed post-operation activity in defrosting a refrigerator.
• Followed steps in cleaning and sanitizing Food (Fish) Processing tools,
equipment and utensils.
POST-ASSESSMENT
MULTIPLE CHOICE: Choose the letter of the correct answer. Write you
answer on a separate sheet of paper.
1. Which of the following is not a PPE?
a. Sandals
b. Face mask
c. Gloves
d. Laboratory gown
2. Why do you need to inspect and check the condition of equipment and
machines before operating the items.
a. To check if no parts are defective or missing
b. To check if electrical plugs are in good condition
c. Both A and B
d. To see if they are old or new ones
3. Why should you check equipment that are electrically operated before using
them?
a. to make sure plugs, outlets and electrical insulation are not defective
b. to prevent accident
c. to practice using the equipment
d. to avoid errors and accidents in their operation
4. Your can sealer is not sealing properly. Which of these will you do?
a. do not use it any more
b. request that a new sealer will be bought
c. undertake simple troubleshooting
d. borrow a can sealer from another class
WHAT I HAVE LEARNED

30
5. You noticed that it is difficult to turn the knobs of a pressure cooker, which of
these will you do?
a. change the knobs
b. apply lubricants like grease or oil at the screws
c. remove the knobs
d. don’t do anything
6. Which construction material for equipment porous to bacteria and absorbs
moisture as well as impart odor and color to the food?
a. plastic
b. metal
c. stainless steel
d. wood
7. Why should you operate or use equipment in accordance with manufacturers
specifications?
a. to correctly operate them
b. to be familiar with their parts and functions and to correctly operate, care and
troubleshoot them
c. to determine cost of equipment
d. to be familiar with the necessary safety precautions to observe
8. Why is there a need of properly interpreting teacher’s/manufacturer’s
specifications before operating any food processing equipment?
a. to be able to determine the correct operation of the equipment
b. to avoid accidents due to faulty operation of equipment
c. to be familiar with their parts and their function
d. all of these
9. If you will choose food processing equipment, why is it better those with parts easy
to assemble and disassemble?
a. for easily taking the parts apart if it breakdown
b. to easily put back the parts after dismantling them
c. both a and b
d. because they are cheaper
10. Your teacher instructed you to use a blender in your activity of preparing mango
jam. It is your first time to use such equipment. Which of these will you do?
a. read the manual containing the manufacturer’s specification
b. practice using the blender
c. ask your classmate to demonstrate it to you

31
d. I will not do anything
11. What is used in measuring the volume of liquid?
a. Salinometer
b. Cylinder
c. Refractometer
d. Thermometer
12. A device used to measure the weight of fish/food is?
a. Weighing Scale
b. Portion Scale
c. Thermometer
d. Salinometer
13. A device used to measure the strength of a brine solution is?
a. Salinometer
b. Thermometer
c. both a and b
d. Refractometer
14. It is used for picking up or handling food.
a. Ladle
b. Tong
c. Fork
d. Flipper
15. It is a device used to measure liquid ingredients in small quantity.
a. Measuring Cup
b. Cylinder
c. Beaker
d. Measuring Spoon
• Curriculum Guide
• Learning Module
• www.google.com for photos and illustration
REFERENCES

32
Prepared:
MARY JOY A. ARIATE
Teacher I
Evaluated:
EVANGELINE F. CORAŇES
Head Teacher IV, TLE Department
Approved:
BENITA P. ESPE
Assistant Principal II, Junior High School
Noted:
ROSALINA G. SANTOS, EdD
Principal IV

MODULE-1-FOOD-PROCESSING-GRADE-8.pdf

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