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2. LO 1. Select tools, equipment, utensils and
instruments
1.1. Select tools, equipment, utensils and instruments
according to food (fish) processing method
1.2. Explain the defects in tools, equipment, utensils and
instrument
1.3. Follow procedures in reporting defective tools,
equipment, utensils and instruments
117. LET US REMEMBER:
• All equipment, tools and utensils must be cleaned with soap
and water.
• Clean water is should be used to wash and rinse them. Do not
forget to switch off or remove the electric plug to cool off the
equipment before cleaning.
• Also practice proper care and storage of equipment. Using
the correct kitchen equipment makes the work easy and also
saves time and effort.
119. • USE AND CARE OF THE RANGE
• A. Use utensils that have large enough top to prevent
the boiling food from spilling over the range top or oven.
• B. Keep a dish on the range top for the spoon that you
use in stirring food.
• C. Arrange pans in the oven so that the air can circulate
around them.
• D. Wipe the chromium trimming with damp cloth and
polish it with a dry cloth.
120. • Cleaning the top of gas range
• A. Remove the burners and the rack and scrub
them with warm, soapy water and scouring pad.
• B. Clean the holes with hairpin or wire. Do not use
a toothpick.
• C. Rinse with clear, hot water and dry the rack.
• D. Return the burners and the racks to the range
as soon as they are dry.
121. •Cleaning the units or electric range
•
•A. Turn on the high heat so that any food on the
units will burn off.
•B. Cool, and then brush each unit with a soft non-
metallic brush.
•C. Use steel wool or cloth for units which are
enclosed
122. • Cleaning the oven
• A. Use pancake turner to remove food immediately after
it has spilled in the oven.
• B. Cool the oven thoroughly with a special cleaner when
it is cool.
• C. Wipe the oven with soapy water. Rinse with a clean
water and dry.
• D. Turn on the oven for a few minutes to dry all parts so
that they will not rust.
123. • Cleaning the Broiler
• A. Remove fat from the broiler pan. Then wipe the pan
and the rack with paper.
• B. Wash the broiler rack and the pan with hot soapy
water using a scouring pad.
• C. Rinse and dry thoroughly.
• D. Wipe the walls of the broiler. Then return the broiler
pan on the rack.
124. • Here are some pointers in the use and storage of food in the
refrigerator:
• 1. The coldest part is underneath the refrigerating compartment. Food
that spoils easily should be placed in the coldest part of the
refrigerator.
• 2. A refrigerator should not be overloaded since this interferes with
the circulation of the air inside.
• 3. Minimize the opening of the door.
• 4. Keep the refrigerator dry and clean.
• 5. It should be defrosted regularly. Not more than half an inch of frost
should be allowed to accumulate in the freezer. Ice should never be
chipped off the freezer.
• 6. Do not put hot food in the refrigerator.
• 7. Keep the refrigerator clean outside and inside. The outside part
should be washed with mild soap and water and dry.
125. • Defrosting the refrigerator
• 1. Turn off the electric current.
• 2. Remove all ice trays and frozen foods from the freezing
point.
• 3. Wrap frozen foods in newspaper to keep them from
thawing.
• 4. Put the dip tray in the proper place to catch the melted
ice.
• 5. Place pans of hot water in the lower part of the freezing
unit. Allow the ice
• to melt. Never use sharp pointed object to remove the ice.
• 6. Remove the food in the lower part of the refrigerator.
126. , categorize the following devices whether it is an equipment, tool,
utensil and instrument by answering the table seriously.
• scissors freezer weighing scale
ladle
• kettle thermometer spoons pressure
canner
• gas stove funnel smokehouse mortar
& pestle
Equipment Tools Utensils Instrument
127.
128. Kitchen tools Uses Ways to clean and
maintain them in good
condition
Colander
Chopping board
Wooden spoon
Strainer
Measuring Cup
129.
130. • 1. What are the equipment, tools and utensils
used in processing foods such as
salting/curing/smoking?
• 2. Why is it necessary to use the appropriate
equipment, tools and utensils during processing?
• 3. Why is there a need to clean and sanitize them
properly?
• 4. How to clean, sanitize, calibrate and stow them
correctly?
131.
132. •Demonstrate the procedure in cleaning,
sanitizing, calibrating and stowing equipment,
tools and utensils
133.
134. • 1. What is a bowl-shaped kitchen utensil used for
draining off liquids and rinsing food?
• a. sauce pan
• b. basin
• c. colander
• d. mixing bowl
135.
136.
137.
138. •5. Which equipment provides heat in cooking
food?
•a. refrigerator
•b. range
•c. sink
•d. oven
139. •6. What is the coldest part of the refrigerator and
is used for storing food that spoils easily?
•a. bottle racks
•b. butter keeper
•c. crisper
•d. freezer
140. • 7. What measuring device is used to measure dry
ingredients such as sugar and flour?
• a. glass measuring
• b. measuring cup
• c. measuring spoon
• d. weighing scale
141. • 8. What kind of knife is used to cut all types of
meat?
• a. butcher
• b. boning
• c. cleaver
• d. French
142. •9. What is used to measure liquid
ingredients?
•a. measuring cap
•c. measuring spoon
•b. measuring cup
•d. transparent glass
143. •11. Which is not a procedure in defrosting a
refrigerator?
•a. Turn off electric current.
•b. Remove all foods from the freezing point
•c. Wrap frozen foods to keep them from
thawing d. use steel wool
144. • 12. What equipment is used to measure large
quantities of ingredients?
• a. measuring spoon
• b. measuring cup
• c. weighing scale
• d. cylinder
145.
146. • 15. Which means to set or determine the
accuracy of the measuring device?
• a. assemble
• b. sort
• c. calibrate
• d. check
174. Sorting and grading of raw materials
• 1. Fish
• The skin of freshwater fish has a bright
color.
• Scales adhere strongly to the skin.
• Gills are bright red and covered with
clean slime.
• The flesh is firm and elastic.
• The body is rigid, stiff and belly walls
intact, not ruptured.
• It sinks in water, although some tend to
float if gassy.
• The skin is shiny and bright. Eyes are
clear, full not sunken
175. • 2. Meat
• A. Beef
• The flesh is red and marbling.
• The fat is white for carabeef. It is
yellowish and creamy in cow’s meat
• The flesh is compact and does not
separate when you hold it.
• There is no foul odor.
• The texture is fine and firm.
• The bone is pinkish if young and
grayish, and coarse if old.
• The flesh is evenly layered with fat.
176. • 3. Poultry
• The breast is plump.
• The skin is smooth and free from
disease damage such as tears,
cuts, blemishes, & broken bones.
• The feet are soft and the breast
bone is pliable.
• All pinfeathers should have been
removed.
• It has distinct white meat. Muscles
of poultry that are active have
more fat.
177. •4. Eggs
•Fresh eggs have
rough, white
shells and do not
have any
undesirable odor.
178. •PREPARATION OF RAW MATERIALS FOR
SALTING, CURING AND SMOKING
•Cured Products
• All meat should be chilled to 1ºC to 4ºC before
curing.
179. •Preparation of meat for longanisa making
Raw Materials: Pork lean
•Pork back fat
•1. Wash the meat.
•2. Trim the meat by removing the skin, bones
and unwanted parts.
•3. Weigh accurately.
•4. Grind the meat.
180. •C. Preparation of meat for tocino making
•Raw Material: Pork pigue/kasim with or
without skin, boneless
•1. Wash the meat
•2. Trim and weigh.
•3. Slice meat into ¼ inch thick.
181. •D. Preparation of meat for bacon making
•Raw Material:
•Pork Bellies
•1. Wash the meat.
•2. Trim and weigh.
•3. Slice the meat into convenient sizes.
182. • E. Preparation of poultry for curing
• 1. Fast the chicken for 12 hours and bleed properly.
• 2. Dress the chicken:
• a. Cut the vein from the throat and bleed properly.
• b. Wash the bird with cold water.
• c. Scald bird in hot water to remove feathers.
• d. Pluck the body and breast feathers and work toward the tail.
• e. Remove pin feathers by using tweezers or paring knife.
• f. Remove internal organs and rinse the inside cavity thoroughly.
• g. Cut off the wings at the base of the wing joints.
• h. Cut the neck close to the body and the legs below the knee joints.
• i. Wash the bird and drain thoroughly; the bird is now ready for curing
183. •Salted Eggs
•1. Wash the eggs thoroughly.
•2. Boil water with salt till salinometer reading is
reached. See if egg float for salinometer test. If
egg floats, it has reached the salinometer point.
•3. Cool the brine and immerse eggs
•4. Soak eggs in solution for 12 – 14 days. For
native eggs collect after 12 days. For foreign
breed duck after 14 days.
•5. Collect eggs after required days. Boil and color.
184. • G. Preparation of fish for smoking
• Smoked fish
• 1. Remove gills and entrails of fish.
• 2. Wash well.
• 3. Soak in brine solution for one hour to leach out blood.
Drain.
• 4. Soak in saline solution for one to six hours.
• 5. Wash with fresh water.
• 6. Hang fish out or under the sun for three hours. 7. Put
in a smokehouse with a temperature between 90 –
100ºF.
185.
186. •1. What are raw materials?
•2. What are products?
•3. Why we need fresh raw materials when
processing?
•4. Can we make products without raw
materials? Why?
•5. Why infested/spoiled raw materials covered
with molds be separated from the rest and
better yet be disposed of?
187. •Each learner will choose a raw material to
demonstrate either fish, meat, poultry or
egg and then sort and grade it according to
the prescribed qualities for salting, curing
and smoking. You can do this in the
presence of any member in the family to
take pictures or video while doing the task.
188. •1. Which one describes the best quality egg?
•a. rough white shell
•b. broken, scratch shells
•c. thin eggwhite
•d. yolk is flat, off-center
189. •2. What kind of meat is best for tocino
making?
•a. back fat
•b. ham
•c. kasim
•d. pork lean
190. •3. How do you select the best quality of fresh
fish in the market?
•a. clear bright eyes
•b. undesirable odor
•c. bulging eyes
•d. ruptured belly
191. •4. What solution is used in salting
eggs?
•a. brine
•b. salt
•c. sugar
•d. syrup
192. •5. Which is not a procedure in preparing meat
for curing?
•a. trimming and weighing
•b. trimming and washing
•c. grinding of meat
•d. smoking the product
193. •6. Which of these food item has full, clear, bright
eyes not sunken?
•a. eggs
•b. meat
•c. fish
•d. poultry
194. •7. Which raw material characterized by red
marbling flesh?
•a. pork
•b. beef
•c. fish
•d. poultry
195. •8. Which term refers to its original form,
uncooked, unprocessed?
•a. sort
•b. grade
•c. nutritive value
•d. raw
196. •9. What is any group of things related by having
something in common?
•a. sort
•b. grade
•c. nutritive value
•d. raw
197. •10. Which of these curing preparations if its
procedure states wash, weigh, trim and grind
the meat?
•a. ham
•b. bacon
•c. longanisa
•d. tocino
199. • But before going further, let me check your
knowledge on the previous lesson by answering
these questions:
• 1. What are raw materials?
• 2. What are products?
• 3. What process takes place when raw materials
are made into products?
200. •1. Which one is removed when processing
food to avoid contamination?
•a. jewelries
•b. apron
•c. hairnet
•d. glove
201. •2. Which is the most important
ingredient in curing?
•a. binders
•b. salt
•c. sugar
•d. vinegar
202. •3. What is the process involved in salting
when the moisture content of the product
lowers?
•a. salt concentration
•b. osmosis
•c. making brine
•d. curing
203. • 4. What is the purpose of curing meat?
• a. accurate measurement of ingredients
• b. ham preparation
• c. producing salt, sugar
• d. prolong the keeping quality of meat
204. • 5. What is the best characteristics of egg for salting?
• a. greenish color of egg yolks
• b. with undesirable odor
• c. cracked shells
• d. thick firm yolks and well centered
205. •6. What is the appropriate temperature of meat
before curing?
•a. 1°C to 2°C
•b. 1°C to 3°C
•c. 1°C to 4°C
•d. 1°C to 5°C
206. •7. What is the most suitable salt for meat
curing?
•a. solar
•b. coarse
•c. refined
•d. rock
207. •8. What ingredient adds flavor aside from
its antiseptic value?
•a. vinegar
•b. spices
•c. salt
•d. sugar
208. •9. What is meant to preserve meat, fish, etc. for
the purpose of preserving as by smoking or
salting?
•a. salt
•b. brine
•c. cure
•d. osmosis
209. •10. Which practices are observed by
food handlers to assure cleanliness?
•a. nutritional
•b. diet
•c. surgical
•d. sanitary
211. •The following are some basic
rules of sanitary food handling
practices that must be observed
by food handlers:
212. •1. Hands should be washed thoroughly with
soap and water. A disinfectant
•solution of chlorinated water should be
available for rinsing the hands before
•handling food. Wearing rings, bracelets, and
wrist watches during processing
•should be avoided as these can be source of
contamination.
213. •2. Whenever possible, food must not
be handled directly during
preparation
•and packing.
214. •3. Packing materials must never be
handled directly particularly on the side
that shall be in direct contact with the
food
215. •4. Food handlers should be properly dressed.
The use of gowns, aprons, head caps, or hair
nets, masks, rubber, boots, and gloves are
ideal. This prevents contamination of food by
foreign matters from the handlers’ body like
hair, dust and germs extracted from the nose
and mouth. However, for small scale industries
clean and light color shirt and caps and
hairnets would be efficient.
216. •5. Smoking in the preparation, processing, and
packing area should never be allowed. Smoke
can be absorbed in the food or the ashes and
cigarette butts may get into the food. Spitting and
blowing of the nose should never be done within
the premises of the plant. These unhealthy habits
contribute to contamination and spread of
diseases.
217. • PERSONAL PROTECTIVE EQUIPMENT
• 1. FOOD GLOVES - is used to prevent bare hand contact
while preparing food.
• 2. HAIR NET - is used to reduce the chance of stray hairs
while preparing food.
• 3. APRON/LAB GOWN - is used to protects one's clothes
and skin from stains
• and marks and for hygienic purposes as well.
• 4. MOUTH MASK-is used to serve a 100% clean and safe
to consume food.
218. • CURING INGREDIENTS AND THEIR FUNCTIONS
• Salt – is a good preservative and provides the most desirable flavor. As
a preservative, it causes the partial dehydration of the tissue through
osmosis, at the same time withdraws water from the protoplasm of the
spoilage organisms, shriveling and inactivating their cells. Besides, it
improves the ability of meat proteins to retain either the normal
moisture content of added water and stabilize the fat protein emulsion
in sausage
• Three kinds of salt locally available
• 1. solar or coarse salt
• 2. Pangasinan salt
• 3. refined salt – the most suitable for meat curing on account that aside
• from being the most concentrated, it has the least amount of
• impurities.
219. • Sugar is a secondary ingredient in curing formula
which counteracts saltiness. It enhances the flavor
of the product and aids in lowering the PH of the
cure. Its role in color development and color stability
under present commercial curing practices has
been found to be negligible. Refined cane sugar is
the most suitable. The use of brown sugar is limited
by the fact that it caramelizes at a lower
temperature and tends to darken the meat in
cooking. Large amount of sugar on prolonged
curing, promotes vigorous microbial growth, which
usually causes acid fermentation that affects
palatability and color.
220. • Nitrate and Nitrite is (salitre or salt peter ) potassium nitrate (genuine
• salt peter ) sodium nitrate (chilli salt peter ) and nitrites are color fixation
• agents or substances responsible for the development of the proper color in
• cured meat products. The level of use of nitrates is limited to 200 mg/ kg of
• meat. Aside from fixing the color, the nitrite changes the anaerobic condition of the meat to
aerobic one so that CLOSTRIDIUM BOTULINUM and other
• putrefactive bacteria can not grow.
221. • Vinegar - is added for flavor but it also have some antiseptic value. It aids
• in promoting the shelf life of the finished product. The vinegar to be used
• should have an acetic acid content of 4.5% to 5.0%
222. • Spices- are aromatic vegetable substances used for seasoning of food.
• Usually this consists of leaves buds, flower, fruits and seeds. Rhizomes or
• other plant parts which have been dried can be used in their entire or in
• powdered form. These spices provides the flavoring properties to their
• content of volatile oil, while in some, flavor is due to the natural blending of
• the flavors of a great number of different components like alcohol, esters
• phenols and their derivatives organic acid, sulphur containing compounds,
• alcholoids , and resins. Examples of these spices are pepper, onion, garlic,
• paprika, laurel, oregano, etc.
223. • Binders, Fillers and Emulsifiers are intentional additives. These
• are added for economical reasons and they improve the finished product
• characteristics such as texture, appearance, slice ability and plumpness.
• They also prevent shrivelling and shrinkage to a certain extent.
224. • Binders are additives which when dissolved bind meat particles
• together and hold moisture during processing and or subsequent reheating.
• Examples of these are dried skim milk, cereal flour, starch and carrot flour.
225. • Fillers are binders that contain water soluble protein which serve as fillers
• for added weight. Examples are cereal grains and textured vegetable
• protein.
226. • Emulsifiers are binders that contain water soluble proteins which aid in
• the emulsification of ingredients. Example is dried whey.
227. • Ascorbic Acid hastens the color production due to either a chemical
• reaction with nitrate, producing more nitric oxide or by reducing
• metmyoglobin (oxidized meat pigment which is brown) to myoglobin (red).
• The permissible level for this adjuncts is 7 ½ oz of ascorbic acid or its salt to
• 160 gal. or pickle or ¾ oz. /100 lbs. of sausage met or emulsion or 500mg /
• kg meat.
228. • TECHNIQUES IN SALTING
• Making brine. The salt and other ingredients should be completely
• dissolved in water: the brine should be sterilized as possible. The meat are
• lightly packed in a clean, odorless periodically for density and salt
• concentration and be replenished as necessary for even curing. A
• temperature of 3ºC to 4ºC for the curing room is the accepted standard. Salt
• in the effect, lowers the moisture content of the product through osmosis, the
• process which involves the passage of water through a semi-permeable
• membrane from a region of low solute concentration to a region of high
• solute concentration until equilibrium.
229. • PREPARING CURING MIX FOR HAM AND BACON
• Curing mix consists of salt, sugar and nitrite to prolong the keeping quality
• of meat. The curing mix for bacon preparation is the same as ham
• preparation. Pumping solution is also injected into the meat. Measurement is
• the same as that of ham, which is ½ cup for every kg. meat.
230. • How to prepare curing mix for ham
• 1. Pumping pickle (50 % salinity)
• This mixture is good for 4kgs. of meat
• Allow ½ cup of the mixture per kg of meat
• In 2 cups water, add the following ingredients:
• ½ cup salt, coarse.
• 1 ½ tbsp sugar refined
• 1 tsp phosphate
• 2 tablets ascorbic acid or vitamin C, 500 mg (pulverized)
• 1 ½ tbsp ham spice
• 3. Dry cure mixture (per kg of meat)
• 2 ½ tbsp. coarse salt 1 ½ tbsp refined sugar
• ¼ tbsp phosphate
• ½ tablet ascorbic acid (500 mg)
231. • Preparation of Pumping Pickles
• 1. Pumping pickle. Prepare a stock of saturated salt solution (100º
• salinometer) by dissolving all the salt that can be dissolved, stirring in a
• certain amount of boiling water. Cool in refrigerator, strain the brine to
• remove dirt and excess salt. Boiled plain water for dilution purposes, must
• also be prepared and cooled. Then measure and mix all the required
• ingredients.
232. • 2. Brine (without any added ingredients ) should give a salinity of
• 8085º at 15.6ºC as determined by salinometer test. It is advisable to
• dissolve the curing ingredients in a small amount of brine before finally
• mixing with the rest of the liquid. Stir thoroughly and strain before
• using. Keep any unused pickle in the refrigerator for future use.
233. • 3. Cover pickle is lower in salinity (78º) than the pumping pickle, and
• the
• spices are omitted. The same procedure in mixing should be followed
• as in the pumping pickle.
234. • 1. What are the 5 basic rules of sanitary food handling practices that must
• be observed by food handlers?
• 2. What are curing ingredients and their functions?
• 3. How to prepare curing mix?
235. • 1. Demonstrate the procedure in the preparation of pumping pickles as
• applied in salting and curing.
• 2. Demonstrate the procedure in making smoked-soft boned bangus
• 3. Demonstrate the procedure in making salted egg
236. • 1. Which one is removed when processing food to avoid contamination?
• a. jewelries b. apron c. hairnet d. glove
237. • 2. Which is the most important ingredient in curing?
• a. binders b. salt c. sugar d. vinegar
238. • 3. What is the process involved in salting when the moisture content of the
• product lowers?
• a. salt concentration b. osmosis c. making brine d. curing
239. • 4. What is the purpose of curing meat?
• a. prolong the keeping quality of meat c. producing salt, sugar
• b. ham preparation d. accurate measurement of
• ingredients
240. • 5. What is the best characteristic of egg for salting?
• a. greenish color of egg yolks c. cracked shells
• b. thick firm yolks and well centered d. with undesirable odor
241. • 6. What is the appropriate temperature of meat before curing?
• a. 1°C to 2°C b. 1°C to 3°C c. 1°C to 4°C d. 1°C to 5°C
242. • 7. What is the most suitable salt for meat curing?
• b. solar b. coarse c. refined d. rock
243. • 8. What ingredient adds flavour aside from its antiseptic value?
• a. vinegar b. spices c. salt d. sugar
244. • 9. What is meant to preserve meat, fish, etc. for the purpose of preserving as
• by smoking or salting?
• b. salt b. brine c. cure d. osmosis
245. • 10. Which practices are observed by food handlers to assure cleanliness?
• a. nutritional b. diet c. surgical d. sanitary
246. • Observe cleanliness and sanitation in the preparation of solution and
• mixtures for salting and curing thru video/pictorials. 3. Making Scrap book
• (Recipe compilation of processed products in salting, curing and smoking
• competency
247.
248.
249.
250.
251.
252.
253.
254.
255.
256.
257.
258.
259.
260.
261.
262.
263.
264.
265.
266.
267.
268.
269.
270. • Checking, Sanitizing and Calibrating Equipment
• A. Procedure in Cleaning Equipment
• 1. Wash all the equipment with soap.
• 2. Rinse with clean water.
• 3. Disinfect by soaking in a sanitizer solution.
• 4. Remove from the solution.
• 5. Allow to air dry.
271. • B. Procedure in Sanitizing Equipment
• 1. Prepare all the equipment that is needed to sanitize.
• 2. Measure a certain amount of chlorine and water.
• 3. Mix and dip the equipment in the mixture.
• 4. Remove from the solution.
• 5. Allow air to dry.
• 6. Pack and store in clean and dry cabinet.
272. • C. Calibrating Measuring Devices
• 1. For Weighing Scale - Make sure that the hand is pointed at zero to check
• the accuracy of an empty weighing scale.
273. • 2. Food Thermometer - Put the food thermometer in hot food and check if the
• temperature rises.
274. • 3. Refractometer - Put a drop of distilled water in the dark circular or
• rectangular area and close the cover. Dark area can beseen on the scale inside
• the eyepiece. Rotate the calibration screw and wait until the dark area falls on
• the zero mark. Open the cover of refractometer. Dry the cover and glass using
• cotton cloth or tissue paper.
275. • 4. Salinometer - Put a 20o brine solution in the salinometer and check if it
• records the reading properly.
319. VOLUME MEASUREMENT CONVERSIONS
Cups Tablespoons Teaspoons Milliliters
1 tsp 5 ml
1/16 cup 1 tbsp 3 tsp 15 ml
1/8 cup 2 tbsp 6 tsp 30 ml
¼ cup 4 tbsp 12 tsp 60 ml
1/3 cup 5 1/3 tbsp 16 tsp 80 ml
½ cup 8 tbsp 24 tsp 120 ml
2/3 cup 10 2/3 tbsp 32 tsp 160 ml
¾ cup 12 tbsp 36 tsp 180 ml
1 cup 16 tbsp 48 tsp 240 ml
320. 1 QUART =
2 pints
4 cups
32 ounces
950 ml
1 PINT =
2 cups
16 ounces
480 ml
1 CUP =
16 tbsp
8 ounces
240 ml
¼ CUP =
4 tbsp
12 tsp
2 ounces
60 ml
1TBSP =
3 tsp
½ ounce
15 ml
322. WEIGHT
Imperial Metric
½ oz 15 g
1 oz 29 g
2 oz 57 g
3 oz 85 g
4 oz 113 g
5 oz 141 g
6 oz 170 g
8 oz 227 g
10 oz 283 g
12 oz 340 g
13 oz 369 g
14 oz 397 g
15 oz 425 g
1 lb. 453 g
323.
324. A. Dry measuring C. Liquid measuring cup
B. Measuring spoons D. Weighing scale
