UNIT OF COMPETENCY

Use Food Processing Tools, Equipment and

Utensils

LEARNING OUTCOMES
At the end of this Lesson you are expected to
do the following:

LO1. Select tools, equipment, utensils and instruments

LO2: Use tools, equipment, instruments and utensils by
following the standard procedures

KIERSTINE ANTONETTE A. BUGARIN

 Definition of Terms

Assemble - means to gather or collect things together in one place.

Calibrate – means to set or determine the accuracy of the measuring device.
Check - is to examine something in order to establish its state or condition.
Dimension - is the measurement of the size of an object in terms of length, width, or
height.
Equipment – things which are used to provide specific service or function.
Specification – is a detailed itemized description of dimension plans, materials and
other requirements.
Standard – is a basis of comparison or established criterion.
Stowing – means arranging compactly or packing.
Brine solution - a solution of salt and water.
Standard - an authorized unit of weight or measure.
Operate – to make equipment function or work correctly.
Tools - are implements used by hand when doing an activity or work. These are
devices for doing work or objects designed to do a particular kind of work, for
example cutting or chopping, by directing manually applied force or by
means
of a motor.
Conformity – the behavior that agrees with the accepted or conventional standards.
Breakdown – is mechanical failure causing a machine or equipment to malfunction.
Check – to test the accuracy; to examine something in order to establish its state or
condition.
Capacity - refers to the measurement of the amount which a device can hold or
contain.
Corrosion – rusting or gradual wearing of machine parts due to a chemical reaction
between substances like iron and oxygen or other corrosive materials like
salt, acids, etc.
Crack – a break or fissure on some parts of an equipment as in the body of a
pressure
cooker.
Inspect – to carefully examine a machine or equipment in order to determine
maintenance to undertake.
Leak – a crack or hole through which a liquid or gas may accidentally pass.
Lubricant – a substance like oil or grease that coats or treats a machine to lessen
friction and the wear and tear of machine parts due to constant rubbing of
surfaces.
Preventive Maintenance – a system of maintenance that aims to minimize or
eliminate breakdown in equipment and machinery by a program of regular
inspection and repairs.
Repairs – to restore a machine or equipment that breaks down into good order or
condition.
Troubleshooting – systematic approach to locate the cause of a fault in an
electronic
Circuit or system.
Utensil – is an implement especially for use in the kitchen
LEARNING OUTCOME 1

Select tools, equipment, utensils and

instruments

Performance Standard

1.1Select 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

Materials

 Food Processing Tools, Utensils and Equipment

 Pen, Paper/Notebook

General Instructions

 Read and understand the information sheets

 Write down important details in your notes
 Do not write anything on the module
 Answer the Learning Activity Sheets
 Enjoy Learning!
 What do you need to know?

Read the Information Sheet 1.1 very well then find out how much you can remember and
how much you learned by doing Learning Activity Sheets.

Information Sheet 1.1

TOOLS, EQUIPMENT, UTENSILS, AND INSTRUMENTS ACCORDING TO

FOOD (FISH) PROCESSING METHOD

Parts and Functions of Equipment, Tools and Utensils

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
amazingly easy for a food processor to manipulate a 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.

1. Can Sealer- is an equipment used to seal tin cans with its first and second
operation rolls.

Below are the functions of some parts of an automatic can sealer:

1. Clamp. This fastens the sealer on the table or armchair and holds it tightly in
place,
especially during operation.
2. Base plate or plunger plate. Its function is to hold the base of the can. It has
grooves to fit the can base wherein these grooves coincide the can size.
3. Can lifter handle. It is used to raise the base plate so that the can cover will reach
up to the chuck and lower the base plate so that the can cover will reach up to the
chuck and lower the base plate when sealing is through.
4. Crank. This part is turned during the sealing of can seams both first and second
operation rolls.
5. First operation roll. It is used to clinch, partially or half – seal the seams of a can
cover.
6. Second operation roll. It is used to complete – seal the seams of a can cover.
7. Seaming roller pin – first. It is placed on the hole of the first operation roll to fasten
on it.
8. Seaming roller pin – second. It is placed on the hole of the second operation roll to
fasten on it.
9. Rivet. This part is placed in the hole of the adjusting lever which coincides the can
cover size. If can cover size is No. 2, for instance, one – half pound tuna can rivet is
placed in No. 2 hole of the adjusting lever. Rivet is also called adjusting pin.
10. Chuck. It is used to hold the cover of the can while sealing is going on. Chuck
has
many sizes, namely Number 1, 2, 2 ½, and 3, respectively. If No. 2 cover is used,
hence, hence, chuck No. 2 is used.
11. Height washers. These washers are placed in base plate shaft to match the
height
of the can when lifted to the chuck.
12. Adjusting levers. There are two adjusting levers, one for the first operation roll
and
the other, second operation roll. There are numbered holes on these levers wherein
rivets are placed to coincide the can size.
13. Base compression spring. It acts as cushion while sealing is on the process.
14. Base plate shaft. This is the part where compression spring and height washers
are inserted.

2. Pressure Cooker: is an important canning equipment used to process fish

packed in a hermetically sealed container at a high controlled temperature and
pressure for a certain period.

Pressure Regulator
Controls and maintains pressure inside the cooker and indicates when the cooking
pressure -- usually 15 pounds -- is reached.

Vent Pipe
The pressure regulator fits on the vent pipe and allows excess pressure to be
released.
Air Vent/Cover Lock
Automatically exhausts air from inside the cooker and serves as a visual indicator of
pressure within the cooker. When pressure begins to build, the air vent/cover lock
slides up, causing the LOCK PIN to lock the cover in place.

Sealing Ring
Forms a pressure-tight seal between the cover and the pressure cooker body during
cooking.

Over Pressure Plug

Automatically releases pressure (if necessary, as a safety measure) in the unlikely
instance the vent pipe would become clogged and pressure could not be released
normally.

Cooking Rack or Basket

Raises foods out of the cooking liquid. It also allows foods to be separated so their
flavors will not intermingle when they are cooked at the same time. When a blending
of flavors is desired, the rack or basket is not used.

3. Smokehouse is a device used in treating the fish or meat with smoke. It can
be a cold smoke house or a hot smokehouse. It is a hot smokehouse if the fish
is near the source of smoke and a temperature of 66C to 88C is produced. If
the source of smoke is 2 meters away from the fish and the temperature of
smoke is 32C – 43C, then it is a cold smokehouse. Some are simple like the
barrel and drum types while others are mechanized and controlled like the
Torry smokehouse which can also be used as a drier.

Drier Smokehouse and its Parts and Functions

1. Removable slatted benches. They hold the fish to be smoked.

2. Removable hangers with hook. They are used for hanging fish to be dried or
smoked.
3. Wooden hooks. They are nailed from the top of a the drier smokehouse where fish
are also hanged when drying or smoking.
4. Vents. Theseare located below the roof at the front and back of the smokehouse
to
provide the necessary air circulation.
5. Tunnel or pipe. Conveys the smoke from the concrete furnace into the
smokehouse.
6. Concrete furnace. It is where the smoke – producing materials are placed and
burned.
7. Tight sheathing rafters. Serve as the top cover or roofing of a smokehouse.
8. Meshed screen. Serve as a closure to openings like the vents to keep flies and
insects from entering the smokehouse

Torry Smokehouse and its Parts

Other Types of Smokehouse

Stainless Steel Smokehouse Electric Smokehouse Mechanical Smokehouse

Barrel Type Cold Smokehouse Brick Smokehouse

4. Freezer and Refrigerator are used in maintaining the freshness of raw
materials and in providing an ideal low or ambient temperature for storing
processed foods.

Freezer Two-Door Refrigerator

Tools and Utensils Used in Food Processing and their Uses

MEASURING DEVICES
a. Weighing Scales

1. Triple Beam Balance is for measuring small

quantities like spices, preservatives, etc.

2. Heavy-duty scale is for measuring fish, salt,

etc.

3. Checkweigher scale is a digital weighed

scale used to get the weight of food like meat,
fish, vegetables, fruits, etc.
 5. Clock Type weighing scale for food

b. Measuring Spoons and Cups

A measuring spoon is a spoon used to measure an

amount of a substance, either liquid or dry, when cooking.
Measuring spoons may be made of plastic,
metal, etc.

Measuring cups
A measuring cup is a kitchen utensil used primarily to for measuring
measure the volume of liquid or powder-form cooking liquid ingredients
like milk, vinegar,
ingredients such as water, milk, juice, flour, etc.
fish sauce, etc.
Measuring cups can be in plastic, glass and stainless.
From mini shot measure to measuring pitcher and batter
bowl

Measuring cups
for solid
ingredients like
flour, salt, minced
garlic, etc

c. Thermometers indicate the degree of hotness or coldness of a thing or

body. It measures how high or how low the temperature is.
Ordinary food thermometer quickly measures the
temperature of a food in about 15 to 20 seconds. It is not
designed to remain in the food while it is cooking in the
oven but should be used near the end of the estimated
cooking time to check for final cooking temperatures.
Using a refrigerator, freezer thermometer is the only
way to assure your refrigerator and freezer is at the
correct temperature

A candy or deep frying thermometer is used to

measure temperatures of oils (for deep-frying and pan
frying) and hot sugars and caramels (for candy).

Probe thermometer is a thermometer that has a pointy

metal stem that can be inserted into food. Use a probe
thermometer to check internal food temperatures when
you cook, re-heat, cool, thaw, and keep foods hot or
cold.

d. Salinometer measures the salinity of a brine.

e. Psychrometer is used to measure the relative humidity of the air when sun
drying.

f. Anemometer is used to determine the velocity of the wind in sun drying.

g. Refractometer – used to measure the sugar concentration of sap and

syrup for food.

CUTTING IMPLEMENTS
a.Knives are used for cutting or slicing fish or meat; for
scaling fish.
b. Kitchen Scissors are used for trimming – off fins of
fish

c. Descaler or scalers They are used in removing the

scales of a fish.

Electronic Fish
Scaler

Stainless Fish
Scaler

SALTING EQUIPMENT

Oil drum – used as a container to keep salted fish

during the process

Earthen pots are used in storing the salted products.

Wooden salting vat is a container used in the salting

process.

Wooden shovel or spade is used for mixing or stirring

the mixture of salt and small fish for salting

SMOKING EQUIPMENT

Baklad made of bamboo used in drying the fish prior to

smoking
Bakol is a bamboo basket used to transport smoked

Bistay is a bamboo basket for collecting sun dried fish

Dinarayan is a smoking tray made of wood

Panakip is a bamboo cover used to keep fish

submerged in the brine while boiling

Panandok is a big metal ladle to scoop up the

cooked fish from the boiling brine

Pugon is a concrete heat source used when

pre-cooking fish in a brine

OTHERS
Kitchen tongs are tools used for picking up or
manipulating food or food related objects. 

Colander (or cullender) is a kitchen utensil used to strain

foods or to rinse vegetables. It allows liquid to drain
through while retaining the solids inside.

Strainer is usually fine mesh and bowl-shaped, good for

rinsing a pint of berries or draining pasta or a form
of sieve used to separate suspended solids from a liquid
by filtration.
Spatula is a hand-held tool that is used for lifting,
flipping, or spreading
Chopping Board is where fish or meat are cut;
ingredients are sliced or minced.

Basin used in the preparation of brine mixture

Peeler is a kitchen tool for removing the skin of fruit and

vegetables

Mixing Bowl is a bowl used for mixing of ingredients

Always Remember

Everyone has heard the saying; “the right

tool for the right job,” and “you are only as good as
your tools.” These sayings are true when it comes
to the choice and use of cooking equipment. The
quality of the cooking equipment that you choose
to use is as outstanding as the tools themselves
when it comes to work and food quality. Given that
there is a wide variety of cooking equipment
required for an even more extensive range of
dishes, it is essential to make sure that you
choose the right types and quality meet your
 What do you need to know?

Read the Information Sheet 1.2 very well then find out how much you can remember and
how much you learned by doing Learning Activity Sheets.

Information Sheet 1.2

DEFECTS IN TOOLS, EQUIPMENT, UTENSILS AND INSTRUMENT

One factor to consider in the selection/purchase of food processing equipment
is the construction materials used in making the equipment/machine, tool, or utensil.
Food equipment and utensils have food contact and non – food contact surfaces.
 Food contact surfaces are the parts which normally come into contact with food or
from which normally come into contact with food may drain, drip, splash, or spill into
or onto a surface that is normally in contact with the food.

 Non – food contact surfaces are the remaining parts and the surrounding area that
should not contact the food during the production.
The food contact surfaces are usually the parts that undergo wear and tear
due to rubbing surfaces, which undergo friction.
The Food and Drugs Administration (FDA) and construction standards from
Nation Sanitation Foundation (NSF) International and Underwriters Laboratories Inc.
require food equipment and utensils to be:
1. Smooth
2. Seamless
3. Easily cleanable
4. Easy to take apart, disassemble or dismantle
5. Easy to put together or reassemble
6. Equipped with rounded corners and edges
 Materials used in the construction of utensils and food – contact surfaces of
equipment must be non – toxic and not impart color, odors, or tastes to foods.
Stainless steel is a preferred material for food contact surfaces.
Under normal use, the materials should be safe, durable, corrosion –
resistant, and resistant to chipping, pitting, deterioration and wear and tear of parts.
It must be noted that through constant use, equipment or machine parts suffer
from wear and tear as a result of friction brought about by the rubbing surfaces or
those that undergo corrosion due to a chemical reaction with substances present in
the food.
To be able to address problems on wear and tear of equipment/machine
parts, they must be regularly inspected and checked to determine their condition.
The right selection of equipment based on the construction materials will largely help
in minimizing wear and tear that affects machine efficiency.
Below are the kinds of construction materials for equipment:
1. Metals
Chromium over steel gives an easily cleanable, high - luster finish. It is used
in toasters, waffle irons, etc. Noncorrosive metals formed by the alloys of iron, nickel,
and chromium are also used in the construction of food service equipment. Lead,
brass, copper, cadmium, and galvanized metal must not be used as food – contact
surfaces for equipment, utensils, and containers because they cause chemical
poisoning if they come in contact with the food.
2. Stainless steel
Stainless steel is the most popular materials for food operations. It is
commonly used as food containers. It has an exceptionally durable finish with a
shiny surface which is easy to clean and maintain.
3. Plastic
Plastics and fiberglass are frequently used in foodservice equipment because
they are durable, inexpensive, and can be molded into different combinations.
Some examples of plastics used in food establishments are:
1. Acrylics - used to make covers for food containers
2. Melamine – used for a variety of dishes and glassware
3. Fiberglass – used in boxes, bus trays, and trays
4. Nylons – used in equipment with moving parts
5. Polyethylene – used in storage containers and bowls
6. Polypropylene – used for dishwashing racks
4. Wood is light in weight and economical but it is porous to bacteria and moisture
and it absorbs food odors and stains. Wood also wears easily under normal use,
which requires frequent maintenance and repair. Wood is used for cutting boards,
cutting blocks, etc.
 Two of the FDA and construction standards from NSF International and
Underwriters Laboratories Inc. for food processing equipment are easy to dismantle
or disassemble and easy to assemble.
To ensure that food processing equipment can be properly maintained in line
with company or organization’s maintenance system.
The condition of machine parts can be easily detected as to the presence of:
a. wear and tear
b. cracks
c. leaks
d. corrosion
If the parts are easy to assemble and disassemble, it is easy to dismantle
machine parts that breakdown so they can be repaired or replaced right away.

Always Remember

If you take care of your tools, they will return

the favor. Proper care and routine maintenance of
your hand tools and power tools makes any home
improvement or repair project easier, safer, and
more successful. Proper tool care also saves you
money because the better they are cared for, the
longer they will last.
 What do you need to know?

Read the Information Sheet 1.3 very well then find out how much you can remember and
how much you learned by doing Learning Activity Sheets.

Information Sheet 1.3

Reporting the Breakdown of Equipment/Machine, Tools and Utensils
All equipment/machines to be used in processing /preserving foods like fish,
meat, fruits and vegetables must be inspected and checked to determine their
condition prior to use and even after using them.
Before they are to be stowed or kept after use, they must be inspected and
checked to make sure they are in good condition and ready for use in the next
processing operation. Religiously inspecting and checking the equipment/machines
after use will help determine the presence of damaged or defective parts that need to
be repaired or replaced.
Inspecting and checking the equipment /machines will also help determine the
presence of equipment/machines that breakdown and cannot be used in the next
processing operation. Defective plugs, switch and other parts of
equipment/machines that are electrically operated will also be determined and thus
avoid accidents like electrocution and other hazards arising from short circuit, etc.
Inspecting and checking the equipment before, during and after using them
will also help in effectively planning and efficiently carrying – out trouble shooting and
preventive maintenance activities which include checking the following:

1. Machine temperature – this is checked to avoid overheating

2. Hydraulic fluid – this must be checked to guarantee that the equipment/machine
which is operated by water or other liquids moving through pipes under
pressure will function well
3. Wear and surface condition – this is being checked to make sure no machine
parts are deteriorating or defective due to everyday use
4.Crack – this needs to be checked to see to it that there are no broken parts in an
 equipment or machine which will cause the breakdown of the machine or as a
source of leak
5. Leak detection – this is checked to prevent accidental release of gas, water,
oil,etc.
from the machine
6. Vibration
7. Corrosion – this is checked to minimize wear and tear of parts by washing, drying
and lubricating machine parts.
8. Electric insulation – this must be checked to guarantee that there are no livewires
exposed during the operation of an equipment which may result to short
circuits.

The person in charge of inspecting and checking equipment/machines used in

processing foods like fish, meat, fruits and vegetables must make the necessary
report regarding the breakdown of equipment/machine, tools and utensils and furnish
the report to the person responsible in scheduling the trouble shooting and repair of
any equipment/machine, tools and utensils that breakdown. In preparing such report,
it is necessary to follow the prescribed format required by the company or
organization. This is done to rigidly monitor the condition of all equipment/machines
to ensure their serviceability in accordance with workplace rules and regulations.
Through the prepared reports, a conclusion as to the condition of
equipment/machines can be accurately made as to:
a) serviceable,
b) repairable and
c) defective
d) replaceable
The compiled reports will provide a ready database as to the needs of the
company in terms of:
1. machine parts to be purchased
2. expenditures incurred for repair and purchase of machine parts
3. labor requirement for preventive maintenance and trouble shooting

A Sample Report on Equipment/Machine Breakdown

Date:__ Remarks and

Daily Inspection
_ Recommendation
Report
Before During After

Electric
smokehouse
Can sealer
Pressure cooker
 Gas range
Blender
Meat grinder
Oven

Inspected by:_______________________
Reviewed by: _______________________
The use of appropriate equipment in top condition is of primary importance in
the production of good food. Standardized equipment, a variety of knives, the right
kitchen tools, utensils, and appliances all contribute to the production of processed
food with an excellent quality.
It is therefore important to religiously conduct post operation activities to make
sure that equipment/machineries are properly inspected, checked, cleaned and
sanitized and subjected to preventive maintenance in accordance with
manufacturer’s specification and company policies

Always Remember

Equipment failure can be sudden or gradual.

Inspections are important because you may not
notice the seriousness of an issue until it's too late.
By regularly having a professional check your
equipment, you prevent disaster and make informed
choices.

References

 K to 12 Basic Education Curriculum Technology and Livelihood Education

Learning Module
 Electronic References
http://www.discoverpressurecooking.com/use.html
https://projects.truevalue.com
https://www.macallister.com
https://tiptonequipment.com
https://www.macallister.com
https://smallbusiness.chron.com
 LEARNING OUTCOME 2

Use tools, equipment instruments

and utensils by following the standard
procedures

Performance Standard

2.1. Interpret a food processing procedure

2.2. Apply standard procedures in using tools, equipment,
instruments, and utensils
2.3. Calibrate tools, equipment instruments and utensils
2.4. Follow procedures in sanitizing tools, equipment,
instruments, and utensils
2.5. Use tools, equipment, instruments, and utensils
according to job requirements and manufacture’s specification