The document outlines various aspects of food processing facilities, including their functions such as manufacturing, packaging, labeling, and storage of food. It details different types of equipment and hand tools used in food processing, along with their specific purposes, from mixers and canners to thermometers and scales. Additionally, it provides information on various utensils and apparatus for measuring and managing food products, emphasizing their roles in ensuring quality and safety in food production.

1. THE FOOD PROCESSING
PLANT
Grade 11 – Food Processing
September 4, 2023

2. The Food Processing Facility
A food processing facility is a facility where
food for human consumption is:
• manufactured;
• packaged;
• labeled; and
• stored

3. The Food Processing Facility

4. The Food Processing Facility
EQUIPMENT
➢refers to a set of mechanical tools designed to achieve a
particular objective. In this topic, you will encounter
food processing equipment in accordance with industry
standards.

5. The Food Processing Facility

6. How to Use a Bottle Capper

7. The Food Processing Facility

8. Cabinet Dryer

9. The Food Processing Facility

10. The Food Processing Facility

11. The Food Processing Facility

12. The Food Processing Facility

13. The Food Processing Facility

14. How to Use Sausage Stuffer

15. The Food Processing Facility
➢can reduce the temperature
of objects within the range -1
to -13 degrees Celsius. Only
food intended for freezing
can be placed inside the
freezer.
Chest Freezer

16. The Food Processing Facility
➢used to lower the
temperature of liquids
within the range 2 to 7
degrees Celsius.
Chiller

17. The Food Processing Facility
➢squeezes out the
juice from fresh
vegetables and fruits
Juice Extractor

18. The Food Processing Facility
➢also called a slicing
machine. It is used to
slice meats, sausages,
cheeses, and other deli
products.
Meat Slicer

19. The Food Processing Facility
➢a machine used for
mixing ingredients. Often
used in baking
Mixer

20. The Food Processing Facility
➢sealed pot with a valve
that controls the steam
pressure inside to cook
food faster and make
the meat tender
Pressure Cooker

21. The Food Processing Facility
➢has a dial that indicates
the pressure inside the
canner and a weighted
gauge that allows steam
to come in and out. It
works by trapping steam
and building up pressure
inside the pot.
Pressure Cooker

22. The Food Processing Facility
➢an equipment
used to cure
meat or fish with
smoke
Smokehouse

23. The Food Processing Facility
➢It is used to contain a
liquid for pasteurization.
A modern version such as
the steam jacketed kettle
boils liquid through
steam. It is enclosed by a
‘jacket’ to ensure even
heating.
Boiler

24. How to Use Boiler

25. The Food Processing Facility
➢used to cook or prepare
various foods with steam
heat by means of holding
the food in a closed
vessel, reducing steam
escape. Food is placed at
the top, over boiling water
that produces hot moist
air.
Steamer

26. The Food Processing Facility
➢equipment used to
destroy
microorganisms by
bringing to a high
temperature with
steam, dry heat, or
boiling liquid
Sterilizer

27. The Food Processing Facility
➢a small vehicle with
wheels that can
carry things. Used
for transporting
heavy loads.
Trolleys

28. The Food Processing Facility
➢a machine that
removes air from
the package prior
to sealing.
Vacuum Packaging Machine

29. The Food Processing Facility
➢a large kettle used for
water bath. It has
racks for glass jars to
sit on whilst
submerged in water
and boiled to 100 C.
Hot Water Bath Canner

30. The Food Processing Facility
➢used to chop and
mix meat as well as
cut into identical
sizes to make
sausages
Silent Cutter

31. Tools/Utensils

32. Tools/Utensils
▪Tools are handheld devices used to
carry out particular functions.
▪Utensils are tools, containers, or
other articles specifically used for
household tasks like cooking.

33. Tools/Utensils
▪a round dish used to
prepare and serve food. It
can be made of different
materials such as
aluminum, enamel, glass,
stainless steel, or
stoneware.

34. Tools/Utensils
▪a large, deep dish
used both in the oven
and as a serving vessel

35. Tools/Utensils
▪is a type of pot,
specialized for boiling
water, with a lid, spout,
and handle

36. Tools/Utensils
▪flat dish or container
that's used to carry or
serve food. It can also be
used for storing or
displaying.

37. Tools/Utensils
▪a glass container ideal
for packaging fermented
and sugar concentrated
products

38. Tools/Utensils
▪a stainless steel
bowl used for mixing
ingredients together
in.

39. Tools/Utensils
▪cooking pans that have
non-stick properties.
They do not require any
amount of oil and work
well with food that
generally sticks.

40. Tools/Utensils
▪a pan that has holes in
the bottom. It allows
steam and/or oil to
escape the food.

41. Tools/Utensils
▪a deep cooking pan,
typically round, made
of metal, and with
one long handle and
a lid used for general
range-top cooking

42. Tools/Utensils
▪designed for carrying items, it
can be utilized for a number of
functions. A utility tray can be
used when mixing liquids or
transferring products from one
container to another. It can
hold product to avoid spills.

43. Tools/Utensils
▪it is a metal container
used to sort and store
items in the food
processing plant

44. HAND TOOLS
Food Processing

45. Hand Tools
▪used to scoop liquid at
the bottom of the pan
and pour it into the
foodstuff being cooked

46. Hand Tools
▪a mechanical device
used to open tin can

47. Hand Tools
▪a bowl-shaped strainer, it is
usually made of metal that has
holes through which liquid can
drain. It is typically used to drain
boiled foods such as pasta and
potatoes. It can also be used in
rinsing fruits and vegetables.

48. Hand Tools
▪heavy, two-pronged fork
with a long handle. Used
for lifting and turning
meat or another
foodstuff

49. Hand Tools
▪a small hand tool used
to remove the scales
attached to the skin of
fish with ease

50. Hand Tools
▪spring-type tools
used to grip and lift
foodstuff

51. Hand Tools
▪a tube or pipe, wide at
the top and narrow at
the bottom. It is used for
guiding liquid or powder
into a small opening

52. Hand Tools
▪works like a tong, is
used to grip and lift
jars with hot contents

53. Hand Tools
▪a hand-pressed tool
used for squeezing
juice from fruit.

54. Hand Tools
▪has a flat surface with
a razor-sharp blade
that can be adjusted
to cut thick or thin
slices

55. Hand Tools
▪a handheld tool
used to strain
food

56. Hand Tools
▪a tube with a needle
and pump used to
inject curing solution
into meat

57. Hand Tools
▪a long-handled spoon
with a cup-shaped
bowl made of wood. It
can be used for lifting
liquid out of a pot

58. Hand Tools
▪a spoon that can be for
stirring sauces, mixing
ingredients, or cooking.
It is preferred over metal
spoons because it does
not transfer heat.

59. CUTTING TOOLS
Food Processing

60. Cutting Tools
▪used for boning raw meat
and poultry. A flexible
boning knife is used for
filleting and light cutting. It
is thin and pointed usually
about 6 inches long.

61. Cutting Tools
▪used for slicing
bread, cake, pastry

62. Cutting Tools
▪most used knife in the
kitchen for chopping,
slicing, dicing, etc. The
blade is wider nearing the
handle and tapers until it
reaches the sharp point

63. Cutting Tools
▪where food items to
be sliced or chopped
are placed

64. Cutting Tools
▪used to hack and cut
through bones. It is a
very heavy and broad
knife.

65. Cutting Tools
▪used to realign the
knife’s edges quickly

66. Cutting Tools
▪Same as honing rod

67. Cutting Tools
▪This is a small and
pointed knife around 2
to 4 inches long. This is
used for trimming and
paring vegetables and
fruits.

68. Cutting Tools
▪used for peeling
vegetables and fruits
with a revolving
blade mechanism

69. Cutting Tools
▪used for cutting and
preparing fruits, as well as
carving roast chicken and
duck. It is a narrow knife
about 6 inches in length

70. APPARATUS/INSTRUMENT
Food Processing

71. Apparatus / Instruments
▪used to measure
liquid ingredients

72. Apparatus / Instruments
▪used to measure dry
ingredients such as sugar
and flour. Each cup in the
set measures a specific
amount as indicated on its
handle.

73. Apparatus / Instruments
▪used to measure small
amounts of ingredients.
Each spoon in the set
measures a specific
amount as indicated on
its handle.

74. Apparatus / Instruments
▪used to determine
moisture content of a
sample by determining the
weight loss of that sample
after heating. This will be
very helpful in monitoring
water content of the food
that you process

75. Apparatus / Instruments
▪an instrument
used to measure
acidity or
alkalinity.

76. Apparatus / Instruments
▪ used to measure sugar
concentration when
processing jams, jellies,
preserves, and marmalades.
For starters, you will most
likely encounter this when
making solutions with water
and sugar

77. Apparatus / Instruments
▪an instrument for
measuring the salinity
of a solution. It has
various types: digital,
digital handheld
pocket, pen-type, and
combination.

78. Apparatus / Instruments
▪used to measure
relative density of
liquids based on
the concept of
buoyancy

79. Apparatus / Instruments
▪used to measure
water activity by
allowing free water
from food sample to
escape to the meter
chamber.

80. Apparatus / Instruments
▪measures
temperature of food,
has many types
including meat and
digital thermometer

81. Apparatus / Instruments
▪used to measure internal
temperature of meat.
Depending on
manufacturer
specifications, some meat
thermometers can be left
during cooking for
monitoring of temperature.

82. Apparatus / Instruments
▪also used to measure
the temperature of
food, it gives digital
reading of the
temperature

83. Apparatus / Instruments
▪usually comes in an
hour range, it will
help you perform
different tasks at the
same time.

84. Apparatus / Instruments
▪Most recipe ingredients are
measured by weight so
accurate scales are very
important. Portion scales are
used for measuring
ingredients as well as for
portioning products for
service.