Name of the Student : _____________________________ Grade level & Section : ______________

Name of Teacher: ________________________________

MODULE CODE : PASAY-GL8-Q1-D5

DEPARTMENT OF EDUCATION
SCHOOLS DIVISION OFFICE OF PASAY CITY

MODULE IN TLE 8 ( EXPLORATORY- FOOD PROCESSING)

First Grading / Week 2 / Day 5

This Module is an exploratory course which leads you to Food (Fish) Processing National
Certificate Level II ( NC II)1 . It covers 4 common competencies that a Grade 8 Technology and
Livelihood Education (TLE) student like you ought to possess, namely:

1) Use food processing tools, equipment and utensils;

2) Perform mathematical computations;
3) Interpret plans and drawings; and
4) Apply food safety and sanitation

LAWRENCE SD. PUNO

PASAY CITY NORTH HIGH SCHOOL-M. DELA CRUZ
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________

Objectives :

A. Generalizes the different measuring devices and their uses in food processing
B. Chooses the right devices in measuring food like meat, fish, vegetables, fruits, etc
C. Identifies keenly the variety of measuring devices use in food processing

TOOLS AND UTENSILS USED IN FOOD PROCESSING AND THEIR USES

Food processing t is an umbrella term referring to the components, processing machines, and
systems used to handle, prepare, cook, store, and package food and food products. Although this
equipment is primarily aimed toward the transformation—i.e., increasing the palatability,
consumability, and digestibility—or preservation—i.e., extending the shelf life—of food, some
pieces of equipment are also employed to perform preliminary or auxiliary functions, such as
handling, preparation, and packaging

Read and understand the questions below. Select the best answer for each item then write your
choice on your answer sheet.

1. A device used to measure the strength of brine solution is

a. anemometer b. refractometer c. salinometer d. thermometer .
2. What is the function of the refractometer?
a. Measures the sugar content of sap and syrup b. Measures the temperature of the food / fish
c. Wraps the food / fish for processing d. mesure the velocity of the wind
3. What is used in measuring the volume of liquid?
a. Cylinder b. Refractometer c. Salinometer d. Thermometer
4. It used to determine the velocity of the wind in sun drying
a. Anemometer b. Psychrometer c. Refractometer d. Thermometer
5. What is used ito measure the relative humidity of the air when sun drying?
a. Anemometer b. Psychrometer c. Refractometer d. Thermometer
6. A device used to measure the temperature of fish / food is
a. Beaker b. Refractometer c. . Salinometer d. Thermometer.
7.A device used to to measure an amount of substance liquid or dry when cooking
a. Measuring cup b. Measuring spoon c. Thermometer d. Weighing scale
8. It is a measuring device for small quantities like spices , preservatives etc.
a. checkweighter scale b. clock type weighing scale c. triple beam balance d. weighing scale
9. It is a digital weighter scale .used to get the weight of food like meat, fish, vegetables, fruits,
a. checkweighter scale b. clock type weighing scale c. triple beam balance d. weighing scale
10. A kitchen utensil used primarily to measure the volumeof liquid or powder form cooking ingredients
a. Measuring cup b. Measuring spoon c. Thermometer d. Weighing scale

Generalization
Knowing the parts and functions of equipment, tools and utensils used in processing food ensures
accurate or proper use, operation and care for them. It is very easy for a food processor to
manipulate a particular device if he knows all its parts and their respective functions. Proper
maintenance for the parts of any tool, equipment and utensil can also be done if a processor is
familiar with them.
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________

Application
PICTURE CHART ORGANIZER. Given are pictures of different tools and equipment tell
the exactt name and give its purpose in food processing.

1. 6.

7.
2.

8.
3.

9.
4.

10.
5.

Evaluation
Enumerate the different Measuring Tools /devices used in Food Processing and their
Uses. FOOD (FISH) PROCESSING K to 12 – Technology and Livelihood Education
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________

MODULE CODE : PASAY-GL8-Q1-D6

DEPARTMENT OF EDUCATION
SCHOOLS DIVISION OFFICE OF PASAY CITY

MODULE IN TLE 8 ( EXPLORATORY- FOOD PROCESSING)

First Grading / Week 2 / Day 6

This Module is an exploratory course which leads you to Food (Fish) Processing National
Certificate Level II ( NC II)1 . It covers 4 common competencies that a Grade 8 Technology and
Livelihood Education (TLE) student like you ought to possess, namely:

1) Use food processing tools, equipment and utensils;

2) Perform mathematical computations;
3) Interpret plans and drawings; and
4) Apply food safety and sanitation

LAWRENCE SD. PUNO

PASAY CITY NORTH HIGH SCHOOL-M. DELA CRUZ
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________

Objectives :

A. Classify the processing equipment according to ther uses in food processing ;

B. Specify the historical materials and equipment use during processing of food ;
C. Illustrate the variety of materials and equipment according to salting and smoking
process.

TOOLS AND UTENSILS USED IN FOOD PROCESSING AND THEIR USES

PROCESSING EQUIPMENT

Processing equipment are popularly used in the industries such as pumps, valves, vessels,
filters, coolers, heat exchangers, pulsation dampeners and piping. Each of this equipment is
very important because of their indispensable usage in the working of a process.

Given is a COMPARE and CONTRAST CHART.. Write down the materials and equipment
according to salting and smoking process:

PROCESSING EQUIPMENT

SMOKING
SALTING

Wooden shovel Baklad Oil drum Bakol Panakip

Earthen Pots Wooden Vat Bistay Dinayaran Panandok
Bamboo Poles Pugon Chopping Board Picking Up tool

Generalization

Salting is the preservation of food with dry edible salt. It is related to pickling in general and
more specifically to brining (preparing food with brine, that is, salty water) and is one form of
curing

Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it

to smoke from burning or smoldering material, most often wood.
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________

Application

A Venn diagram is an illustration that uses circles to show the relationships among things or
finite groups of things. Smoking Equipment Circles that
Salting Equipment
overlap have a commonality
while circles that do not overlap do not share those traits. Venn diagrams help to visually
represent the similarities and differences between two concepts.

Evaluation

Identify the following. Write your answer on the space provided for.

______________ 1. It is a device used to measure the strength of brine solution.

_____________ 2. It is a device used to Measures the sugar content of sap and syrup. .
______________3. It is used in measuring the volume of liquid.
______________ 4. It is a device used to measure liquid ingredient in small quantity.
______________ 5. It is a device used to measure the temperature of fish/food.
______________ 6. It is a device used to measure the weight of fish / food.
. _____________7. It is use for trimming of fins of fish.
______________8. It is use for picking up or handling food.
______________9. It is where fish or meat are cut; ingredients are sliced or minced
______________10. It is use in storing the salted products.
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________

MODULE CODE : PASAY-GL8-Q1-D7

DEPARTMENT OF EDUCATION
SCHOOLS DIVISION OFFICE OF PASAY CITY

MODULE IN TLE 8 ( EXPLORATORY- FOOD PROCESSING)

First Grading / Week 2 / Day 7

This Module is an exploratory course which leads you to Food (Fish) Processing National
Certificate Level II ( NC II)1 . It covers 4 common competencies that a Grade 8 Technology and
Livelihood Education (TLE) student like you ought to possess, namely:

1) Use food processing tools, equipment and utensils;

2) Perform mathematical computations;
3) Interpret plans and drawings; and
4) Apply food safety and sanitation

LAWRENCE SD. PUNO

PASAY CITY NORTH HIGH SCHOOL-M. DELA CRUZ
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________

Objectives :

A. Classify the processing equipment according to ther uses in food processing ;

B. Specify the historical materials and equipment use during processing of food ;
C. Illustrate the variety of materials and equipment according to salting and smoking
process.

INSPECTING AND CHECKING CONDITION OF EQUIPMENT AND MACHINES (USE)

Before any equipment or machine is used, it must first be checked 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 in tact and that no part is missing or defective. This will also
assure that electrical plugs and wirings are not defective and will not in anyway cause problems
on short circuits, electrocution or any form of accident.

Name the Preventive Maintenance needed in checking the Condition of Equipment and Machines
:

Generalization

Performing pre – operation activities ensures that all the tools, equipment and utensils assembled,
checked, inspected, sanitized, readied and stowed after use are the appropriate devices required
in processing the food based on the method of processing that will be undertaken like salting,
curing, smoking, fermentation, pickling, canning, bottling, processing using sugar, drying, and
dehydration or artificial drying. Doing this will prevent the use of inappropriate devices as well as
well as the occurrence of accidents due to the use of faulty or defective tools, equipment and
utensils.
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________

Application

Calibrating Measuring Devices and Instruments.

Choose among the devices and give the corresponding procedures ;

Weighing Scale Salinometer Refractometer Thermometer

Evaluation

Discuss briefly and simply the

Cleaning and Sanitizing
Equipment and Instruments.
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________

DEPARTMENT OF EDUCATION
SCHOOLS DIVISION OFFICE OF PASAY CITY

MODULE CODE : PASAY-GL8-Q1-D8

MODULE IN TLE 8 ( EXPLORATORY- FOOD PROCESSING)

First Grading / Week 2 / Day 8

This Module is an exploratory course which leads you to Food (Fish) Processing National
Certificate Level II ( NC II)1 . It covers 4 common competencies that a Grade 8 Technology and
Livelihood Education (TLE) student like you ought to possess, namely:

1) Use food processing tools, equipment and utensils;

2) Perform mathematical computations;
3) Interpret plans and drawings; and
4) Apply food safety and sanitation

LAWRENCE SD. PUNO

PASAY CITY NORTH HIGH SCHOOL-M. DELA CRUZ
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________

Objectives :

A. Express the importance to review all procedures regarding the use of all standard measuring
devices
B. Illustrate and ensure standard measuring devices and instruments will be properly used in
accordance with manufacturer’s specification.
C. Familiarize with the procedure in using a standard measuring device that will enable a food
processor to use the appropriate measuring device for a specific food processing activity.

PROPER STOWING OF TOOLS, EQUIPMENT AND UTENSILS

Tools, equipment and utensils must be properly stowed in order to protect them from rusting,
contamination, etc. and thus lengthen their serviceability. They must be kept in clean cabinets which are
well – ventilated and not subjected to drafts or rain.

Complete the statements by writing your answer on the space provided.

1. _________________ is the behavior that agrees with the accepted or conventional standards.
2. _________________ is formed by design or invented for specific use.
3. _________________ means to divide into or mark with degrees.
4. _________________ refers to a place where any work is carried out.
5. _________________ is a solution of salt and water.
6. _________________ means a systematic arrangement of listed items giving descriptive details.
7. _________________ are things that provide specific service or function
8. _________________ is a tool or utensil.
9. _________________ is a pamphlet.
10. _________________ is used as a basis of comparison or established criterion.

Generalization

It is important to review all procedures regarding the use of all standard measuring devices to
ensure that they will be properly used in accordance with manufacturer’s specification. Being
familiar with the procedure in using a standard measuring device like a salinometer, thermometer,
weighing scale or a measuring cup or spoon will enable a food processor to use the appropriate
measuring device for a specific food processing activity. It also enables him to work systematically
and accurately

Application

In the T chart given are two condition of machine or equipments required to ensure food
processing. give each column head the facts required on each column.

The condition of machine parts can be easily The condition of machines or equipment can be
detected as to the presence of: easily reported as:
Name of the Student : _____________________________ Grade level & Section : ______________
Name of Teacher: ________________________________

Evaluation

Directions: Read and understand the questions below. Select the best answer and write the letter only on
your answer in your test booklet.
1. Why is there a need of properly interpreting teacher’s/manufacturer’s specifications before operating
any food processing equipment?
a. to be able to determine the correct operation of the equipment
b. to avoid accidents due to faulty operation of equipment
c. to be familiar with their parts and their function
d. all of these
2. If you will choose food processing equipment, why is it better those with parts easy to assemble and
disassemble?
a. for easily taking the parts apart if it breakdown b. to easily put back the parts after dismantling them c.
both a and b d. because they are cheaper
3. Why should you check equipment that are electrically operated before using them?
a. to make sure plugs, outlets and electrical insulation are not defective b. to prevent accident
c. to practice using the equipment d. to avoid errors and accidents in their operation
4. Your teacher instructed you to use a blender in your activity of preparing mango jam. It is your first time
to use such equipment. Which of these will you do?
a. read the manual containing the manufacturer’s specification b. practice using the blender
c. ask your classmate to demonstrate it to you d. I will not do anything
5. Your can sealer is not sealing properly. Which of these will you do?
a. do not use it any more b. request that a new sealer will be bought
c. undertake simple troubleshooting d. borrow a can sealer from another class
6. Why should food contact surfaces of machine or equipment be regularly lubricated?
a. to prevent wear and tear b. to prevent corrosion
c. both and b d. none of these
7. You noticed that it is difficult to turn the knobs of a pressure cooker, which of these will you do?
a. change the knobs b. apply lubricants like grease or oil at the screws
c. remove the knobs d. don’t do anything
8. Your teacher instructed you to check and inspect all the food processing equipment in your laboratory
room. Which of these will you do later?
a. prepare a written report following the standard format b. make a checklist of the tools and equipment inspected
c. make an oral report d. none of these
9. Why should you operate or use equipment in accordance with manufacturers specifications?
a. to correctly operate them
b. to be familiar with their parts and functions and to correctly operate, care and troubleshoot them
c. to determine cost of equipment
d. to be familiar with the necessary safety precautions to observe
10. Which construction material for equipment porous to bacteria and absorbs moisture as well as impart
odor and color to the food?
a. plastic b. metal c. stainless steel d. wood
FOOD (FISH) PROCESSING K to 12 – Technology and Livelihood Education