Prepare Equipment, Tools, Materials and Utensils: Tve Grade 8 - Food Fish Processing

Republic of the Philippines
Department of Education
Region 02 (Cagayan Valley)
Schools Division Office Of Isabela
Jones West District
300555 - JONES RURAL SCHOOL
Barangay 2, Jones, Isabela 3313
[email protected]
TVE GRADE 8 - FOOD FISH PROCESSING

Name of Learner: __________________________ Grade/Section: ______________
LRN: __________________________________ Date Submitted: _____________
LEARNING ACTIVITY SHEET

PREPARE EQUIPMENT, TOOLS, MATERIALS AND UTENSILS
BACKGROUND INFORMATION
Food processing is the transformation of agricultural products into food, or of one

form of food into other forms. Food processing includes many forms of processing
foods, from grinding grain to make raw flour to home cooking to complex industrial
methods used to make convenience foods.
In processing food, we need to use different tool, utensils and equipment. Before any
equipment, tools and utensil is used, it must be checked first to make sure that it is very
functional and in good condition. Checking and inspecting equipment and machines will
guarantee that all their parts are intact and that no part is missing or defective this will also
assure that electrical plugs and wiring are not defective and will not in any way cause problems
on short circuits, electrocution or any form of accident.
Immediately after cleaning, all food contact surfaces must be sanitized. Sanitizing is the
process that reduces the number of microorganisms to safe levels on food contact surfaces.
Because cleaning alone by washing will not be capable of totally eradicating microbes, germs,
viruses, hence it needs to use sanitizing agents.
The utmost objective of this activity is to highlight the basic steps in preparing the different
equipment, tools and utensils used in salting as well as checking, sanitizing and calibrating
equipment, tools and utensils before using to avoid contamination and food spoilage.
Learning Competency
LO1. Prepare equipment, tools, materials and utensils
1.1. Prepare and sanitize kitchen utensils for the above food processing methods in
accordance with manufacturer’s specifications
2.2. Check, sanitize and calibrate equipment for the above food processing methods in
accordance with manufacturer’s specification
Code: TLE_AFA-912SL-Iac1
ACTIVITY 1- WORD HUNT!
Direction: Locate and line the given words in the grid, with different
possible directions horizontally, vertically, or diagonally.
salinometer measuring spoons measuring cups casserole

mixing bowl salting vat chopping boards spatula
basin utility trays wooden spoon forceps
weighing scale range knife
ACTIVITY 2 - “Scheme Out”
Direction: Arrange the following steps chronologically. Use A for the first step, B for
second and so on. Write your answer on the space provided.
A. Procedure in Cleaning Equipment and Instruments
_____Remove from the solution
_____Wash all the equipment / instruments with soap.

_____Sanitize by dipping into approved sanitizer solution.
_____Allow to air dry.
_____Rinse with clean water
B. Procedure in Sanitizing
_____Measure a certain amount of chlorine and water.
_____Mix and dip the equipment / instruments in the mixture
_____Prepare all the materials needed.
_____Dry thoroughly.
_____Remove from the sanitizing solution.
Follow up questions:
Why do we need to clean and sanitize tools, utensils and equipment before using or operating
them? _____________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
What would happen if you failed to fail to check and sanitize tools, utensil and equipment
before using?________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
ACTIVITY 3 - “READY TO USE”
Direction: Identify different equipment, tools and utensil used in processing salted
products available in your kitchen. Write its function/s.
TOOLS FUNCTIONS
REFLECTION
Direction: Reflect and answer the following questions
What I have learned?________________________________________________________

__________________________________________________________________________
__________________________________________________________________________
What are the things I still want to know?__________________________________________
__________________________________________________________________________
__________________________________________________________________________
How will I use my learnings in the future?_________________________________________
Congratulations! You did a great job!
Closure:
A food processor must know the salient information regarding the equipment in terms of
how they must be operated or used in accordance with the manufacturer’s specification. The
use of appropriate equipment in top condition is of primary importance in the production of
good process food products.
It is therefore important to properly inspect, check, clean and sanitize tools, utensils and
equipment in accordance with manufacturer’s specification.
REFERENCE
 K to 12 Learning Module Food Processing Grade 7/8 Exploratory

 K_to_12_fish_processing_learning_module.pdf
 Competency base learning-materials Y2/ PROCESSING OF FOOD BY SALTING, CURING
AND SMOKING
 wikiHow.com
 Slideshare.net
Prepared by:
CHERISKA-BETTY F. RUMA - 09564479972

MICHELLE B. DE JESUS - 09059388057
TVE Teachers

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Republic of the Philippines

TVE GRADE 8 - FOOD FISH PROCESSING

LEARNING ACTIVITY SHEET

Food processing is the transformation of agricultural products into food, or of one

salinometer measuring spoons measuring cups casserole

ACTIVITY 2 - “Scheme Out”

A. Procedure in Cleaning Equipment and Instruments

_____Remove from the solution

_____Wash all the equipment / instruments with soap.

ACTIVITY 3 - “READY TO USE”

Direction: Reflect and answer the following questions

What I have learned?________________________________________________________

Congratulations! You did a great job!

 K to 12 Learning Module Food Processing Grade 7/8 Exploratory

CHERISKA-BETTY F. RUMA - 09564479972

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