10

Technology and Livelihood

Education (TLE)
AGRI-FISHERY ARTS (AFA)

FOOD PROCESSING
Quarter 1 - Week 3

FOR CARAGA REGION USE ONLY

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COPYRIGHT PAGE FOR UNIFIED LEARNING ACTIVITY SHEETS

TLE - AFA - Grade 10 Learner Activity Sheets

Quarter 1- Week 3: Pre- Operational Checks and Procedures using Food
Processing Equipment

First Edition, 2021

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for the exploitation of such work for a profit.
Such agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (e.g., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in the activity sheets are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The authors do not represent nor claim ownership over them.

Development Team of the Learners’ Activity Sheets

Writer: Flory Fe Y. Pepito

Editor: Hannah Faith Facura

Regional Validators:
Grace A. Ando Encarnacion M. Padua
Elnie Anthony P. Barcena Annabelle G. Remonte

Division Validators:
Nilo S. Verdon – EPS Rolando A. Lauro – SH
Danilo A. Bajao – PSDS Maria Venus L. Rallos-SH
Charito M. Bermejo – PSDS Thelma A. Odron - SH
Rexan T. Bolotaolo –PSDS Arlyn Galbo - SH
Marilou S. Real – PSDS Denicer D.Dogmoc – SH
Jeho C. Rañin-SH

Regional Management Team:

Division Management Team:

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WEEKLY LEARNING ACTIVITY SHEETS
Food Processing 10, Quarter 1 – Week 3
PRE- OPERATIONAL CHECKS AND PROCEDURES USING FOOD PROCESSING
EQUIPMENT

Learning Outcome
LO1. Select and prepare equipment for use (TLE_AFFP10-OE-la-e-1)
1.2. Carry out routine pre-operational checks according to
manufacturer’s specifications and workplace procedures.

Learning Objectives
After going through this learning activity sheet, you are expected to:
1. enumerate the procedures on pre- operational checks of tools and equipment
according to manufacturer’s specifications and workplace procedures;
2. illustrate the process/flow on how to carry out the procedures in pre-
operational checks of food processing tools and equipment according to
manufacturer’s specifications and workplace procedures; and
3. recognize the importance in caring and maintaining the tools and equipment.

Key Concept:
Safety is of paramount importance in the workplace. Pre-operational checks of
food processing equipment following the manufacturer’s specifications and workplace
procedures must be conducted to ensure the safety of the workers.
Monitoring and maintaining equipment can help keep the equipment in its best
shape and extend its years of service.

Procedures in Pre-Operational Checking of Food Processing Tools and Equipment

The equipment, standard tools and devices to be used in food processing
need to undergo the procedures on pre-operational check based on the
manufacturer‘s specifications.
The table below is a list of standard measuring devices, tools and
equipment, and their pre-operational check-up and procedures on their uses.

EQUIPMENT, PRE- OPERATIONAL PROCEDURE FOR USE

TOOLS/ DEVICES CHECK

I. Standard Measuring Device

1. Thermometer Check the temperature Dip thermometer in a boiling
accurately by dipping into liquid. Record the reading by OC or
hot foods. As the mercury OF. Then, clean after using.

rises to its temperature,

check the reading.

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2.Salinometer Check the accuracy of the Prepare a brine solution. Pour a
salinity using a brine brine solution into a cylinder. Dip
solution. Check if the salinometer into the brine solution.
salinometer records the Record the reading. Then, clean after
reading correctly. using.

3. Refractometer Confirm that the prism is Put one or two drops of the sample
clean and free from on the prism. Close the daylight plate
scratches, using a brine gently. The sample must spread
solution. Check if the evenly over the prism’s surface. Air
boundary line is parallel to bubbles should be eliminated. View
the memory lines. the scale through the eyepiece. To
focus, turn eyepiece in any direction
until clear. Read the measurement
value where the boundary line
intersects the scale. Wipe the sample
off with wet tissue or wash the prism
with water. After washing the prism,
wipe off any remaining water with a
dry soft tissue.

Check the accuracy by Place the food to be weighted on

4. Weighing Scale ensuring that the hand the plate. Determine the weight by
points at zero when the checking where the hand points.
scale is empty. Record the readings in grams or
kilograms.

5.Graduated Check for any cracks, leaks Pour the liquid ingredients into the
Cylinders or breakage. cylinder or beaker. Bring to eye level.
Get the reading at the lower
and Beaker
meniscus. Record the reading.
Clean after using.

Check for any cracks, leaks Gently spoon the ingredients into
or breakage. the cup, piling high or filling the cup
6. Measuring Cups to overflowing, then level the
for ingredients with a metal spatula or
straight- edge knife.
Dry Ingredients

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7. Measuring Cup for Check for any cracks, leaks Pour liquid until the desired level
Liquid or breakage. in the measuring cup. Have the
Ingredients measuring lines at eye level to be sure
of the exact measurement.

II. Equipment
A. Refrigerator/Freezer

What to Check
Check if there are any defective or repairable parts such as the electrical
insulations plugs and outlets must be in working condition.

How to Use Refrigerator/Freezer

1. Place only clean foods and containers in the refrigerator or freezer.

2. Wipe containers before refrigerating them.
3. Keep the refrigerator door closed.
4. Keep fatty substances and hands off the rubber seal or gasket of the
refrigerator door. A gasket, if kept in good condition, seals the cold air in
the refrigerator.
5. Wash and clean the inside of the refrigerator once a week with warm water
with baking soda as a mixture. This is prepared by mixing one teaspoon of
baking soda with one liter of water. The exterior should be washed with
soap and water and then rinsed and dried. Avoid the use of abrasive
cleaning materials.
6. Remove ice cubes by letting cold water run over them in the ice cube tray.
Shake or twist the ice cubes to lose. Removing them with an ice pick might
puncture the tray.
7. Defrost the refrigerator as follows:
a. Turn off the freezing unit;
b. Refill the ice cube pan with warm water not hot water, and place iton the

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 bottom shelf of the freezing unit;
c. Keep the drip tray in place to catch the melting ice;
d. Wash and refill the ice cube tray; and
e. Wash the refrigerator and the drip pan. Never try to speed-up defrosting
by prying off ice. When done, turn the refrigerator/freezer on.
B. Pressure Cooker
What to Check

Check for any damage, breakage, or leaks. Check the knobs if in

place, then, the pressure gauge if still functioning, and the exhaust valve if still
intact.
How to Use a Pressure Cooker

1. Pour enough water into the pressure cooker to reach 1 ½ inch.

2. Place a rack with a stand in the bottom of the cooker. A rack can be old
bottle or milk cans of the same height and filled with water.
4. Place the packed glass jars on the rack in the cooker.
5. Put on the cover of the cooker. Be sure the cover arrow aligns with the
rim of the body of the cooker.
6. Tighten the two opposite knobs at the same time evenly. Never tighten
one wing nut or knob at a time.
7. Turn on the stove. The water in the cooker will begin to boil at 212°F or
100 °C forming steam. The steam drives out the air through the vent
pipe/ or petcock and heat will begin to penetrate the glass jars.
8. Release the air in the cooker for 8 to 10 minutes so that air cannot
interfere with the passage of heat.
9. Close the vent pipe by putting the pressure regulator weight. The hole of
the pressure regulator weight should correspond to the desired pressure
directly over the vent pipe. For instance, if the desired pressure is 10
pounds so the pressure regulator weight hole of 10 must be inserted over
the vent pipe.
10. When the vent pipe is closed, the steam can no longer escape so the
pressure rises to the desired level. The pressure regulator weight jiggles
or rocks when the pressure is reached. When this happens, regulate the
fire.
11. If desired pressure is reached, start counting the processing time. If
processing time is 90 minutes, maintain the pressure and temperature
for 90 minutes. At the end of the processing time, turn off the stove. Wait
until the gauge registers to zero (0) pressure and remove the pressure
regulator weight.

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 12. Loosen two opposite knobs at the same time. When both knobs are
loosened,
open the cover of the cooker at an angle, lifting the cover away from the
face.

C. Can Sealer
What to Check
Check if there are wear and tear on the can sealer parts; what parts
need lubricants or oil; all parts are still present; position of seaming roll and
size of chuck if adjusted to the size of cans to be sealed.

How to Operate a Can Sealer

1. Fasten the sealer firmly to a table or armchair using the clamp.
2. Attach crank to worn shaft and tighten set screw.
3. Change the chuck, height washers, and levers to the size of the can to be
sealed.
4. Lower base plate by turning can lifter handle as far as possible to the left.
5. Place cover on can and set can on a base plate.
6. Place the first operation rolls and rivet in the first adjusting lever.
7. Raise the can until it is clamped firmly between the base plate and chuck.
8. Turn crank clockwise (eleven turns) until the first operation roll is
through half sealing. After half–sealing, the cans are placed in the
pressure cooker for 15 minutes of exhausting to form a vacuum.
9. After exhausting the cans, remove the first operation roll and put the
second operation roll and rivet in the adjusting lever.
10. Turn crank clockwise (ten turns) until the second operation roll returns
to its normal position away from the chuck.
11. Release sealed cans by turning the can lifter handle as far as possible.

Learning Activities
Activity 1: Check Me Out!
Directions: List five tools or equipment with its pre-operational checks and schedule.
Copy the table below and write your answer in a separate sheet of paper.

Tools or Equipment Pre- Operational check

Procedures and schedule
1.can sealer check if there are wear and tear
2.
3.
4.
5.

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Activity 2: Follow Through!
Directions: Write the step-by-step procedures in pre-operational check-up the
operational function of the following tools and equipment used in food
processing and answer the question below. Write your answer in a
separate sheet of paper.
1. Freezer
2. Can Sealer
3. Pressure Cooker
4. Thermometer
5. Weighing scale

Question: What will happen if these equipment are not subjected to a timely pre-
operative check- up?

Scoring Rubric

CATEGORY 5 3 1
Content All details are With 1-2 lacking With 3 or more
present details lacking details
Creativeness Artistic design is Artistic design is No evidence of
evident. slightly evident. any artistic
design.
Neatness No unnecessary With 3 to 5 More than 5
marks. unnecessary unnecessary
marks. marks.

Activity 3: Dare to Share!

Directions: Share your thoughts by answering the question below. Explain your
answer briefly and write it in a sheet of paper.

1. Mang Domingo, the mechanic operator of Triple B Food Processing Company

has a systematic way of scheduling the checking, cleaning and maintaining the
company’s tools and equipment. He attached schedule cards to each of the
equipment. Is Mang Domingo doing the right thing? What do you think will
happen if he failed to perform the tasks on specified schedule?

2. How does the learning on pre-operative check-up of equipment impact your life?

Scoring Rubric
5 3 1
Category Excellent Very Good Good
Content All the essential 1-2 essential concepts 3 or more essential
concepts are are not manifested concepts are not
manifested manifested

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 Organization All ideas are Only 1-2 ideas are All ideas are not
substantially, substantially, logically substantially, logically
logically clearly and clearly and accurately clearly and accurately
accurately presented. presented. presented.

Reflection
Directions: Discuss the following briefly.

1. Why is there a need to conduct a pre-operational checkup of tools and equipment

in food processing?
______________________________________________________________________________
______________________________________________________________________________
____

2. Why is it necessary to follow the procedures in conducting pre-operational

checks on tools and equipment in food processing?
______________________________________________________________________________
______________________________________________________________________________
____

This rubric is used to rate your responses.

10 7 5
Category Excellent Very Good Good
Content All the essential 1-2 essential 3 or more essential
concepts are concepts are not concepts are not
manifested manifested manifested
Organization All ideas are Only 1-2 ideas are All ideas are not
substantially, substantially, substantially,
logically clearly and logically clearly and logically clearly and
accurately accurately presented. accurately
presented. presented.

References
A. Books

Food Processing Equipment, accessed on July 5, 2021 Retrieved from:

https://www.thomasnet.com/articles/machinery-tools-supplies/overview-of-food-
processing-equipment/

K to 12 TLE Agri-fishery Art – Food (Fish Processing) Curriculum Guide (Grade 7to12)-
December 2013

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Technology and Livelihood Education Agriculture and Fishery Specialization
(Food/Fish Processing) Grade 10- Teaching Guide: Accessed on July 7, 2021.
Retrieved from: https://drive.google.com/file/d/0B41NpxO8pu79cWtxQjN3TmZ
HbmM/view?resourcekey=0-E29RSmfNCQi1YHXqreSihA

Technology and Livelihood Education Agriculture and Fishery Specialization

(Food/Fish Processing) Grade 10 Learning Modules: Accessed on July 7, 2021.

B. Other source of pictures

https://www.justdial.com/Ipow-5-PCS-Stainless-Steel-Stackable-Measuring-Cups-
Set-with-Soft-handle-to-Measure-Dry-and-Liquid-Ingredients-for-Kitchen-Craft-
Cooking-Baking/pid-25126148

https://www.google.com/search?q=measuring+cup+for+liquid+ingredients&rlz=1C1C
HBF_enPH925PH925&sxsrf=ALeKk03qHqG0o6vGger6XrWymFRo0EpPDw:162392452
4040&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiXvpajtp7xAhU_xosBHabrDBwQ_
AUoAXoECAEQAw&biw=1366&bih=657#imgrc=s7qhcOjhAtf5_M

https://www.pngfind.com/mpng/mhiwiJ_beaker-clipart-graduated-cylinder-50-ml-
graduated-cylinder/

https://mandauefoam.ph/products/ka18115-kitchen-weighing-scale

https://steemit.com/steemstem/@jesusleal/refractometry-in-the-food-industry
https://www.google.com/search?q=Salinometer+for+food+processing&tbm=isch&ved=
2ahUKEwjy3M3puJ7xAhUHBJQKHf4yB2AQ2-
cCegQIABAA&oq=Salinometer+for+food+processing&gs_lcp=CgNpbWcQAzICCAAyAggA
MgYIABAFEB46BggAEAcQHjoICAAQBxAFEB5QyN8IWPLqCGDX7ghoAHAAeACAAYoBi
AGMApIBAzAuMpgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=2CHLYPKQ
JYeI0AT-5ZyABg&bih=657&biw=1366&rlz=1C1CHBF_enPH925PH925#imgrc=HRig-
3gdIiXm2M

https://www.google.com/search?q=Thermometer+for+food+processing&tbm=isch&ved
=2ahUKEwjy_devuZ7xAhUHdJQKHdhnDJgQ2-
cCegQIABAA&oq=Thermometer+for+food+processing&gs_lcp=CgNpbWcQAzICCABQgo
0IWIKNCGDslwhoAHAAeACAAb4BiAG-
AZIBAzAuMZgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=ayLLYLKcI4fo0
QTYz7HACQ&bih=657&biw=1366&rlz=1C1CHBF_enPH925PH925#imgrc=G1y8NAKPq
OcMAM

Answer Key

Dry Ingredients
Check for any cracks, leaks or breakage. 4. Measuring Cups for
and Beaker
Check for any cracks, leaks or breakage. 3. Graduated Cylinders
points at zero when the scale is empty.
Check the accuracy by ensuring that the hand 2. Weighing Scale
temperature, check the reading.
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into hot foods. As the mercury rises to its
Check the temperature accurately by dipping 1. Thermometer
Pre- Operational check Tools or Equipment
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Acti vi ty 2: Follow Me!
Defrost the refrigerator as follows:
a.Turn off the freezing unit;
b.Refill the ice cube pan with warm water not hot water,
and place it on the bottom shelf of the freezing unit;
c.Keep the drip tray in place to catch the melting ice;
Answer may var y.
d.Wash and refill the ice cube tray; and
Acti vi ty 3: Expl ai n br i efl y e.Wash the refrigerator and the drip pan. Never try to
speed-up defrosting by prying off ice. When done, turn
the refrigerator/freezer on.