1.
FOOD
PROCESSING
Quarter 3

2.
Use Food
Processing Tools,
Equipment and
Utensils

3.
LEARNING OUTCOMES:

4.
Definition of Terms

5.
Definition of Terms

6.
Definition of Terms

7.
Definition of Terms

8.
Definition of Terms

9.
Definition of Terms

10.
Definition of Terms

11.
Definition of Terms

12.
Definition of Terms

13.
Equipment, Tools and Utensils: Uses of
Specifications

14.
Parts and
Functions of
Equipment, Tools
and Utensils

15.
Functions of some parts of an
automatic can sealer:

16.
The Pressure Cooker

17.
A pressure cooker

18.
Some of its parts and their functions are as
follows:

19.
The Smokehouse

20.
The Drier Smokehouse

21.
The Parts of a Drier Smokehouse and their
Functions

22.
The Torry Smokehouse and Its
Parts

23.
Some Types of Smokehouse

24.
3. Mechanical Smokehouse
Smokehouse control and sensor of an electric
smokehouse

25.
4. Barrel Type
Cold
Smokehouse

26.
5. Brick Smokehouse

27.
The Freezer and Refrigerator

28.
Compression System of Refrigeration

29.
Absorption System of Refrigeration

30.
The Parts of the Compression System of
Refrigeration and their Functions

31.
The Parts of the Absorption System of
Refrigeration and their Functions

32.
Tools and
Utensils Used in
Food Processing
and their Uses

33.
Checkweigher scale

34.
Clock Type
weighing scale for
food

35.
b. Measuring spoons

36.
measuring cup

37.
Measuring cups for measuring liquid
ingredients like milk, vinegar, fish sauce, etc.

38.
Measuring cups for solid ingredients like flour,
salt, minced garlic, etc

39.
c.
Thermometers

40.
d. Glass Tube Thermometers

41.
e. Salinometer

42.
f. Psychrometer

43.
f. Anemometer

44.
g. Refractometer

45.
2. Cutting Implements

46.
b. Filleting knives

47.
c. Scissors

48.
3. Descaler or scalers

49.
Salting Equipment

50.
Earthen pots
are used in
storing the
salted
products.

51.
Wooden salting vat is a container
used in the salting process.

52.
Wooden shovel or spade is used for mixing or stirring
the mixture of salt and small fish for salting

53.
5. Smoking
Equipment

54.
Bakol is a bamboo
basket used to
transport smoked fish

55.
Bistay is a bamboo basket for
collecting sun
dried fish

56.
Dinarayan is a smoking tray
made of wood

57.
Panakip is a bamboo cover used to keep fish
submerged in the brine while boiling

58.
Panandok is a big metal ladle to scoop up
the cooked fish from the boiling brine

59.
Bamboo poles used to hold
the baklad
With brine cooked fish while
drying.

60.
Pugon is a concrete
heat source used when
pre-cooking fish in a
brine

61.
6. Others

62.
Chopping Board-It is where fish or meat are
cut; ingredients are sliced or minced.