The document provides detailed information on tools, equipment, and utensils used in food (fish) processing, including their functions, descriptions, and proper care. It emphasizes the importance of familiarization with these items to ensure safe and effective use in food processing tasks. Additionally, it covers methods such as salting and smoking for food preservation, outlining various related tools and their purposes.

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Select Tools,
Equipment, Utensils
and Instruments

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TASK 1: AM I FAMILIAR???
DIRECTIONS: Take a look at the pictures
on the next slide. Say (HAPPY) if it looks
familiar to you and (BIRTHDAY) if it is not.

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TOOLS/UTENSILS EQUIPMENT/INSTRUMENT

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TASK 2: MAKE A GUESS !!!!
Directions: Read the statements below that best described the pictures in each
box. Guess their names and get your answer from the given words found on the
left side of the box. Write your answers on your activity notebook!

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__________ 1. I am a 13-letter word that looks like a penlight and used to
measure the sugar content of sap or syrup.
__________ 2. My appearance resembles a clock and when loaded a part of
me will move in a clockwise direction measuring weights of raw materials
and small quantities of ingredients.
__________ 3. I have several pointed spikes needed to remove scales of fish.
__________ 4. If I happened to have life, I can feel the pain when chopping
and cutting is done on top of me.
__________ 5. Be careful of me; I can soften bones ones you are inside of me
because I am hermitically sealed at a high controlled temperature and
pressure.

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● Based from the activity that you have just answered, what can you
say about the images/ pictures? What are these things mean to
you?
● Actually you have encountered the different tools, equipment and
utensils used in food ( fish ) processing covering the first part of
this learning module/material. In food (fish) processing, the need
to select tools, equipment and utensils to be used is a very
important skill to learn. This includes knowledge of the
functions/uses, description, care and maintenance and ways of
reporting defects as the case maybe. Each has also its specific
purpose as to the kind of food processing method.

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● Every equipment, tool and utensil that are purchased are accompanied
with a manual containing specifications as to how they are used
,manipulated, cared for and stored to lengthen their serviceability.
Specifications include important safeguards or basic safety precautions
to follow when in use, warning labels that reminds user to read and
follow before using, dimensions and capacities it can carry like cookers
and steamers, instructions on caring and its appropriate or correct
usage.
● Most importantly, knowing the parts, functions and procedures on the
use of the standard devices need to be reviewed in order to ensure the
food processor to use properly and appropriately thus doing the work
systematically and accurately.

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Select Tools,
Equipment, Utensils
and Instruments

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Definition of Terms:
● EQUIPMENT - are things which are used to provide specific
service or function.
● TOOLS - are implements used by hand when doing an
activity or work.
● UTENSILS - implements specially for use in the kitchen.

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EQUIPMENT

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Name of Equipment
Can Sealer
Uses/Function
It is an equipment
used to seal tin cans
with its first and
second operation rolls
Description
Made of heavy
metal and operated
manually
Picture/Image

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Name of Equipment
Pressure Cooker
Uses/Function
It is an important
canning equipment used
to process fish packed in
a hermitically sealed
container at a high
controlled temperature
and pressure for a
certain period of time
Description
Usually made of
heavy duty metal
and available in
different capacities
Picture/Image

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Name of Equipment
Smoke House
Uses/Function
It is a device used in
treating the fish or meat
with smoke which can be a
cold smokehouse – when
the smoke is 2 meters away
from the fish and the
temperature of smoke is 32
C – 43 C or a hot
smokehouse – if the fish is
in close proximity to the
source of smoke and a
temperature of 66 C – 88 C
is produced.
Description
Comes in different
types like cabinet,
barrel or drum
Picture/Image

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Name of Equipment
FREEZER
Uses/Function
It is used for storing
foods like fish and
raw meat at or
above freezing point
( 0 C and below )
Description
Available as vertical
or upright freezer
Picture/Image

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Name of Equipment
REFRIGERATOR
Uses/Function
It is used for storing
foods like fruits and
vegetables in a low
temperature ( 4 C )
Description
Available in different
sizes
Picture/Image

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MEASURING DEVICES

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Name of
Tools/Instrument
and Utensils
Uses/
Functions
Description Picture/Image
1. Weighing Scale This is used to
weigh raw
materials and
other ingredients.
Has different
capacities
and
sensitivities
2. Measuring
spoons
This is also used
to measure small
quantities of
ingredients
With
fractional
measures such
as 1 tbsp, ½
tbsp., 1 tsp, ½
tsp,
¼ tsp, and
1/8 tsp

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Name of
Tools/Instrument
and Utensils
Uses/
Functions
Description Picture/Image
3. Measuring
cups
for dry
ingredients
These are used
for measuring
dry ingredients
With
fractional
measures
like 1 cup, ½
cup, ¼ cup,
1/8 cup
4.
Anemometer
It is used to
determine the
velocity of the
wind in sun
drying
Usually made of
steel or plastic

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Name of
Tools/Instrument
and Utensils
Uses/
Functions
Description Picture/Image
5. Refractometer It is used to measure
the sugar content of
sap and syrup.
Distilled water is
used in calibrating
this instrument and
one drop of
sap/syrup is used for
testing sugar
content.
Looks like a
telescope
where
measuremen
t is seen by looking
in the ocular lens
6. Psychrometer It is used to
measure the
relative humidity of
the air
when sun drying

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Name of
Tools/Instrument
and Utensils
Uses/
Functions
Description Picture/Image
7. Graduated
Cylinder
It is used in
measuring the
volume of liquid
Usually made of
glass or plastic
8 Kitchen
Thermometer
It is used to measure
the temperature of a
sugar mixture and
used during
pasteurization of
vinegar
Comes in round and
rod shapes
9. 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

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CUTTING AND
PREPARING
UTENSILS

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1. Kitchen
knives
For cutting or
slicing fish or
meat and other
food items and
for scaling
fish.

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2. Filleting
knives
Used for
filleting fish

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3. KITCHEN
SCISSORS
Used for
trimming fins
of fish.

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4.
Descaler
/ scaler
Used for
removing
scales of
fish

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5. Forceps
Used for
removing
spines as in
deboning of
fish

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6. Tong
Used for
picking up
or handling
food

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7. Chopping
board
It is where fish
or meat are cut;
ingredients are
sliced or
minced

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THANK YOU!
Do you have any questions?

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ASSIGNMENT
HUGOT/PICK UP LINE. Directions: From the selected tools, equipment and utensils
used in food (fish) processing, choose any TWO of them and create a hugot or pick up
line to describe the usage of the tool. Write your answer on the vacant spaces of your
answer sheet.
Example of Hugot line:
Sana REFRACTOMETER na lang ako.. para kaya kong sukatin ang tamis ng
pagmamahal mo.
Example of Pick up line:
THERMOMETER ka ba?
Bakit?
Kasi habang hinawakan kita, nanlalamig ang temperatura ko.

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SALTING AND
SMOKING TOOLS AND
EQUIPMENT
MS. JOYCE ANNE. UMBAO.

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SALTING

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● Salting is a method of preserving food, that was more common before
modern refrigeration.
● Salting preserves food by drawing water out of the food, preventing
bacteria growing and spoiling the food.
● There are two methods of salting food:
1. Dry Curing
-The food is surrounded in salt and left in a cool dry place. As water will
be drawn out into the salt it may be necessary to pour the accumulated
liquid out.
2. Wet Curing
-A brine is prepared by dissolving salt in water, the food is then placed
in the brine and left in a cool dry place. It is possible to introduce new
flavours to the food by adding spices to the brine, for example juniper
berries or peppercorns.
SALTING

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Depending on how much salt is used the food
could last for a few months to a few years, and
the technique adds flavor as well, though some
do not like the taste of salted foods. Salted food
is very salty and may need to be reconstituted,
to reintroduce water and remove some of the
salt.

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Oil drum it is used
as a container to
keep salted fish
during the process

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EARTHEN POTS
● Earthen pots are
used in storing
salted products

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

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Wooden shovel
● Is used for mixing
mixture of salt and
small fish for salting

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SMOKING

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● Smoking is one of the oldest methods of
preserving foodstuffs. Removing the moisture
from food helps prevent bacterial and fungal
growth which would ruin stored foods. Smoking
is a method of drying that also imparts flavor to
the food (usually meat items), and smoke helps
keep bacteria-carrying-insects away during the
drying process.
SMOKING

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Dinarayan is a
smoking tray
made of woods

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baklad
● Baklad is made of
bamboo used in drying
the fish.

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Bistay is a bamboo
basket used for
collecting
sun dried fish prior
to smoking

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BAKOL is a bamboo
basket used to
transport smoked fish

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PANAKIP
● Panakip is a
bamboo cover
used to keep fish
submerged in the
brine while salting.

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

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BAMBOO POLES
● Bamboo Poles
used to handle
the baklad

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

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Food (Fish) Processing tools,
equipment, utensils and
instruments has its corresponding
uses/functions or purpose
depending on the method of
processing to be done.
This is where you section ends. Duplicate this set of slides as many times you need to go over all your sections.

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When selecting and using any equipment, tools and utensils, it
is very important to read and understand the manufacturer’s
specifications in order to properly or accurately use them
and prevent any accident that may occur due to ignorance or
lack of information with regards to their correct usage .
Being familiar with all information pertaining to food
processing equipment, tools and utensils results to systematic,
orderly and accurate accomplishment of tasks thus proper
care and maintenance can also be done easily.
This is where you section ends. Duplicate this set of slides as many times you need to go over all your sections.

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.Before manipulating or using them, it is highly
advised and recommended to do inspection or
check up whether it is in good condition and
functional. Whatever defects than can be
seen/noticed must be repaired or if not
reported to the teacher to avoid or prevent
any accident in the process
This is where you section ends. Duplicate this set of slides as many times you need to go over all your sections.

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ANALOGY: Paired Approach: Directions: Each item consists of a pair
of words which relate to each other in a certain way. Below the item
are four other pairs labeled a,b,c and d. Choose the pair of words
which relate to each other most clearly in the same way as the words
in the original pair. Write your answers on your answer sheet.
Example: psychrometer: relative humidity: anemometer: wind
velocity
anemometer: wind velocity c. refractometer: instrument
salinometer: equipment d. thermometer: device
….In this example, the words relative humidity is measured using
psychrometer, in the same way wind velocity is measured by using
anemometer, so the answer is letter a

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1. Baklad:drying fish: ___________________________: ________________________
a. Dinarayan: smoking fish c. bakol: basket
b. Panandok: ladle d. panakip: scoop
2. Transporting smoked fish: bakol: ________________: ________________________
a. Collecting sun dried fish: bistay c. panandok: ladle
b. Bamboo pole: baklad d. panakip: scoop
3. Wooden vat: brine salting: _____________________: ________________________
a. Wooden shovel: salt mixing c. baklad: bamboo pole
b. Panakip: scoop d. panandok: ladle
4. descalers: removing scales: ____________________: ________________________
a. kitchen scissors: trimming off fins c. measuring tool: measuring cup
b. kitchen knives: utensil d. chopping board: kitchen tool
5. weighing scale: measuring device: ______________: ________________________
a. nemometer: wind velocity c. refractometer: sap/syrup
b. salinometer: brine solution d. thermometer: measuring instrument

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THANK YOU!
Do you have any questions?
hello@mail.com
555-111-222
mydomain.com

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Unforgettable Experiences.
On a clean sheet of paper, copy and answer the table
below. Recall and identify three most unforgettable
experiences you had in school and in the community.
Examples have been given to guide you.

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Processing Questions:
. How did these experiences help you?
1. Was it easy or difficult to describe your
experiences in school and community? Why?!

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Processing Questions:
1. How many positive and negative experiences do you
have?
2. Do you think these positive and negative experiences will
help you to be better in your studies? How?
3. How did these make an impact on you and how will the
lessons help you?

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LADDER to Success
1. Everyone has a story to tell. We have positive experiences
that make us feel good and happy, like winning in a school
competition, celebrating a milestone, and receiving gifts or
praise from other people. We also have negative experiences
that make us feel uncomfortable, sad, fearful, or angry, like
losing in a game, being sick, or getting a failing grade. These
positive and negative experiences can serve as our guide and
inspiration in achieving success. Through these experiences
we learn from our mistakes and we realize the value of our
decisions. Here are some tips to success using the LADDER:

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Acknowledge your strengths and
weaknesses, the lessons you learned from
your personal experiences, and from other
person’s experiences, so that you will know
what to do in challenging times.

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Discipline should be observed in your
thoughts and actions. This is an important
aspect of learning that would help you in
your everyday life. .

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Dream big and do better. Always remember
successful people dreamed first to become
successful..

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Explore. Discover new things and be open
to all possibilities. Do not be afraid to join in
organizations or try to learn new skills.

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Responsible. Be responsible for all the
decisions you will make.

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The experiences you learn from your
home, school, and community will
contribute in your success because it
will give you confidence in meeting
challenges in life as you work toward
your goals and climbing the ladder to
success.

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My Ladder to Success.
On a sheet of paper, make your plan for success on the
ladder. Using your experiences in the past, make a plan on
how you can be successful. On the top portion write your
goal for this school year and label each step what will you
do to reach the top of the ladder or your goal

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ASSIGNMENT
Complete the phrase below. Write your answer on a clean
sheet of paper.
Experience is the best teacher because
__________________________________________
__________________________________________
__________________________________________

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Did you know?
Did you know that elephants can sense storms?
Elephants may be able to detect a thunderstorm from hundreds
of miles away, and will head towards it, looking for water.

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Some facts about my cats.
Traveled by plane.
Twice!
Of my cats are
adorable.
100% 25% 75%
Are females.

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Let’s review some facts.
Elephants
Koalas are even more lazy
than cats.
Dogs
Elephants can sense storms.
Cats
Dogs can smell your feelings.
Pandas
Kangaroos Koalas
Pandas don’t hibernate.
There are more kangaroos
than humans in Australia.
Cats use their whiskers as
feelers.

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Erika V.
This is our team!
John S. Marie M.
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