This document discusses tools and equipment used for salting, curing, and smoking fish. It lists refrigerators, freezers, gas ranges/ovens for maintaining freshness and providing heat. It also mentions instruments like a salinometer for measuring brine strength, scales for weighing ingredients and fish, beakers for measuring liquids, measuring cups and spoons, cutting boards, basins, scissors, knives, and tongs - all essential for properly processing and handling fish.

1. FOOD (FISH)
PROCESSING
TOOLS, EQUIPMENT
AND INSTRUMENTS

2. LET US STUDY

3. Equipment and Tools for Salting, Curing and
Smoking to Be Assembled According to
Manufacturer’s Specifications
 For Salting and Curing
FreezerRefrigerator Gas range/oven
-necessary in maintaining the freshness of fish.
- source of heat.

4. Salinometer
- an instrument used to measure
brine strength.
Weighing scales of varying capacities –
devices used to measure
the weight of fish/raw materials and
ingredients needed in fish/food
processing.
Beaker-
a device used to measure
liquid ingredients.

5. Measuring cup –
used to measure dry
ingredients.
Measuring spoon
- used to measure small
amount of solid and liquid.
Cutting board –
used to protect the
table when slicing
or cutting food.

6. Basin – use in the
preparation of
brine or curing
mixture.
Kitchen scissor –
used in trimming-off the fins
of a fish.
Cutting implements/knives
- used for cutting fish and other
raw materials.
Food tong –
used to turn or lift food