Republic of the Philippines

Department of Education
Regional Office IX, Zamboanga Peninsula

12 Zest for Progress

Z Peal of artnership

Technical Vocational Livelihood

Quarter 2 - Module 1:
Food Processing
(Fish and Meat)

Name of Learner: ___________________________

Grade & Section: ___________________________
Name of School: ___________________________
TLE – Food Processing (Fish and Meat) Grade 12
Alternative Delivery Mode
Quarter 2– Module 1: Prepare equipment, tools, materials and utensil For Fish
and Meat
First Edition, 2020

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

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module 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 publisher and authors
do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Developer: Maria Fharra F. Kabayao

Editors: Valeria Fidez G. Corteza,Ph.D.
James B. De Los Reyes, Ph.D.
Reviewers: Laarni V. Miranda Ed.D
Marissa S. Castro
Illustrator: Gilbert B. Zamora
Layout Artist: Maria Fharra F. Kabyao
Management Team:
Roy C. Tuballa EMD,JD,CESO VI
Jay S. Montealto, CESO VI
Norma T. Francisco, DM
Midred D. Dayao Ed.D
Laarni V. Miranda, Ed.D
Aida F. Coyme Ed.D.
Sonia D. Gonzales

Printed
Printed in thePhilippines
in the Philippines by ________________________
Department of Education
Department of Education – Region
Region IX
IX – Zamboanga Peninsula
Office Address: Balintawak Pagadian City Region IX Zamboanga Pinensula
Telefax:
Office Address: ____________________________________________
Pres. Corazon C. Aquino Regional Government
E-mail Address: Center, Balintawak, Pagadian City, Zamboanga del
____________________________________________
Sur Province 7016
Telefax: (062) 215-3753, 215-3751, 991-1907, 215-3789
E-mail Address: [email protected]

I
 What I Need to Know
Congratulations! This manual is one part of a Learning Kit, which is a resource
provided to learners, teachers, and assessors to help you become skilled and
competent in various areas of Technical Vocational/ Technology and Livelihood
Education.

The first thing you may notice is that this learning kit and the information you
find in the Learner's Manual seems different from the textbooks you have used
previously. This is because the method of instruction and examination is different.
The method used is called Competency-based training (CBT) and Competency-based
assessment (CBA). CBT is a way of training that concentrates on what a worker can
do or is required to do at work. The aim is of the training is to enable trainees to
perform tasks and duties at a standard expected by employers. CBT seeks to develop
the skills, knowledge, and attitudes (or recognize the ones the trainee already
possesses) to achieve the required competency standard. CBA involves collecting
evidence and making a judgment of the extent to which a learner can perform his/her
duties at the required competency standard.

This module was designed and written with you in mind. It is here to help you
master Food Processing (Fish and Meat). The lessons are arranged to follow the
standard sequence of the course.

The module is about:

LESSON 1. Prepare equipment, tools, materials and utensils

After going through this module, you are expected to:

1.1. Prepare Equipment and tools for salting, curing and smoking in accordance
with manufacturer’s specifications

1.2. Check, sanitize and calibrate Equipment for the above food processing
methods in accordance with manufacturer’s specifications

1.3. Prepare and sanitize kitchen utensils for the above food processing methods
in accordance with manufacturer’s specifications

1.4 Prepare office equipment and materials/ supplies needed in accordance with
approved specifications:

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 What I Know

Let‘s find out how much you already know about preparing the equipment,
tools and materials for salting, curing and smoking.

Multiple Choice
Directions: Read and analyze the statement/questions below. Select the correct
answer from the letter of your choice on your answer sheet. Do not
write anything on the module.

1. Which of the following equipment is used to measure brine strength?

A. Salinometer C. Thermometer
B. Refractometer D. Barometer
2. What is the purpose of sanitizing the tools/utensils before they are used?
A. To kill bacteria C. To improve the quality of the product
B. To get rid of dirt D. To avoid accident
3. Your teacher instructed you to prepare the measuring device you will use in
measuring salt and water you will prepare into a brine solution, which of these
measuring devices will you prepare?
A. Weighing Scale C. Measuring Cup for liquid and solid ingredients
B. Table Spoon D. Erlen Meyer flask
4. The following are the steps in preparing equipment ready for processing except.
A. Checking C. Calibrating
B. Sanitizing D. Storing
5. Your teacher instructed you to make ready and sanitize kitchen utensils you will
use in curing fish, which of the options below will serve as your guide or basis in
doing the assigned task?
A. manufacturer‘s specifications C. Industry Requirements
B. Product Requirements D. Approved Specifications by BFAR

B. Checklist
Direction: Given below is a five item checklist. On your answer sheet, put a check
(√) before item that you can do competently and an (X) for before item that you
can‘t.

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Can you…
__________ 1. Assemble equipment & tools for salting & curing?
__________ 2. Assemble equipment & tools for smoking fish?
__________ 3. Calibrate a weighing scale?
__________ 4. prepare a sanitizing solution for kitchen utensils?
__________ 5. prepare materials needed in curing fish?

Lesson Prepare Equipment, Tools,

1 Materials and Utensils

This lesson deals on how to prepare equipment, tools, materials and

utensils needed in salting, curing and smoking. This includes lessons on checking,
sanitizing and calibrating the tools used in acquiring the said competencies.
Let us define
Calibrate to indicate a scale on a measuring instrument.
Fish curing a method of preserving fish by salting, drying and smoking.
Preservatives substances added to food to inhibit spoilage organisms
Raw materials include fish and other ingredients like spices etc.
Salting the application of salt to the fish.
Smoking the application of smoke to the fish.

What’s In
Equipment, tools, materials and utensils are important aspects to consider
in the processing of fish by salting, curing and smoking. Without them, difficulty in
the preparation may arise. Hence, proper usage is necessary.
Food processing equipment is an umbrella term referring to the
components, processing machines, and systems used to handle, prepare, cook,

4|Page
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.
Employed for food and food product applications ranging from bakery goods
to beverages and dairy to produce, a wide range of food processing equipment is
available to execute the various unit operations necessary during a complete
production cycle, such as washing, separating, mixing, baking, freezing, and sealing.
Depending on the demands of the operation (and the overarching food processing
application), this equipment can be designed and constructed to handle solid, semi-
solid, or liquid food products by batch or continuously. Some of the other design
considerations include the food grade material used for construction, hygienic and
governmental standards, sizing, cost, and integration of automation or analytical
components. Each of these characteristics can influence the performance and
efficiency of the equipment, but choosing the optimal design and construction is
dependent on the specifications and requirements of the particular food processing
application.
This article focuses on food processing equipment, exploring the types
available, and providing examples of each. Additionally, it outlines some of the
considerations for designing and choosing equipment for a food processing
application.

What’s New

Equipment and Tools for Salting, Curing and Smoking to Be Assembled

According to Manufacturer’s Specifications

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 For Salting and Curing
Chiller/freezer/refrigerator Gas range/oven-

➢ necessary in maintaining the . ➢ source of heat

freshness of fish.

Freezer Refrigerator Gas range/oven

Salinometer Weighing scales

of varying
an instrument capacities devices
used to used to measure
measure brine the weight of
strength fish/raw materials
the salinometer and ingredients
is inside the needed in
graduated fish/food
cylinder processing.

Beaker Measuring cup

a device used used to measure

to measure dry ingredients.
liquid
ingredients.

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 Cutting Measuring
implements/knives spoon

used for cutting fish - used to

and other raw measure small
materials amount of
solid and
liquid.

Cutting board – Basin

used to protect the use in the
table when slicing preparation
or cutting food. of brine or
curing
mixture.

Kitchen scissor
used in
trimming-off the Food tong
fins of a fish. used to
turn or lift
food

For Smoking Fish (Refer to the function as described in salting/curing fish)

1. Chiller/freezer/refrigerator

2. Salinometer

3. Cutting implements

4. Measuring spoon and cups

5. Beaker/graduated cylinder

6. Smokehouse—an airtight container where smoke is introduced

 A typical vertical water smoker
Cabinet type smokehouse

Smoking tray
– where fish
to be smoked
is placed

An example of common offset smoker An example of propane Smoker

Soaking/container- used for the

preparation of brine or where fish are
soaked for a required time

What is It
 Checking, Sanitizing and Calibrating of Tools for Fish Processing Methods

➢ Procedure in checking, sanitizing and calibrating of equipment and tools for fish
processing methods are necessary in the preparation of tools needed in processing.
✓ Checking salinometer
✓ Checking of Tools
o Have all the equipment checked for any defects. Discard those that
are defective. Repair if necessary. Continuous maintenance on the use
of equipment must be practiced and checked every after each use
based on the maintenance schedule for every equipment.
✓ Sanitizing
o Sanitizing rids or reduces the number of microorganisms on the
surface where food comes in contact with. It cannot be accomplished
until the surface, where foods are processed, are cleaned.

Sanitizing tools/utensils Preparing sanitizing solution

The Recommended Use Levels for Sanitizers to Consider when Sanitizing

In preparing a sanitizing agent from 5.25% sodium hypochlorite diluted with water,
consider the following:
 o To sanitize the equipment, prepare a solution as prescribed on the
recommended dosage. Wash the equipment with soap and water.
Scrub or brush if necessary. Rinse with water then sanitize and allow
draining or rinsing with 5ppm chlorinated water.

Calibrating Equipment
Calibrating equipment is necessary to test for the accuracy of certain device
or to indicate the scale. An example of equipment to be calibrated is the weighing
scale. To calibrate, have the reading of the weighing scale pointed or set at 0. Refer
to Fig. 1 below.

Fig.1 Calibrating a Weighing Scale

 To calibrate a salinometer, have the brine solution poured into the graduated
cylinder, and dip the salinometer to get the reading.
Kitchen Utensils For Fish Curing To Be Made Ready And Sanitized
According To Manufacturer’s Specification
1. Cutting implements like knives
2. Cutting board
3. Kitchen scissors
4. Tongs
5. Basin/bowl

Sanitizing Kitchen Utensils

Flush all surfaces with water. Scrub or brush to remove loosely adhering dirt
if necessary. Dissolve adequate amount of detergent in water with the scrubbing
pad or brush, clean also surfaces of each utensils with detergent. Give particular
attention to corners, flaps, edges and cracks where dirt is likely to accumulate.
Rinse thoroughly with tap water. Sanitize by soaking processing implements in
150-200 ppm chlorinated water or (refer to recommended use\age for sanitizing
solution. After 2 minutes, rinse with 5 ppm chlorinated water or tap water.

What’s More

Activity 1.1

Directions: Answer the 3-2-1 responses

 2 ideas that you
3 new things I would like to
learned today. learn more 1 idea/
about. question
you still
have in
mind.

What I Have Learned

1. Correctly identify the tools and equipment needed in fish curing placed in each
station.

2. Answer this question: (use another sheet of paper)

a. What are the uses of each tool and equipment you identified?

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 What I Can Do

Demonstration Method

1. Prepare a sanitizing solution and apply the steps in sanitizing equipment and
utensils.

2. Calibrate a weighing scale and a Salinometer. Be sure to do it correctly. Test for

Valuing Explain why you must always observe accuracy and cleanliness in using
different equipment, tools and utensils for salting and curing fish?

Assessment

Post Test
Multiple Choice Directions: Read and analyze the questions below. Select the correct
answer from the letter of your choice on your answer sheet. Do not write anything
on the module.

1. Which of the following equipment is used to measure brine strength?

a. Salinometer c. Thermometer b. Refractometer d. all of the above

2. What is the purpose of sanitizing the tools/utensils before they are used?
a. To kill bacteria
b. To get rid of dirt
c. To improve the quality of the product
d. To avoid accident

3. Your teacher instructed you to prepare the measuring device you will use in
measuring salt and water you will prepare into a brine solution, which of these
measuring devices will you prepare?
a. weighing scale c. measuring cup for liquid and solid ingredients
c. table spoon d. Erlen Meyer flask

4. The following are the steps in preparing equipment ready for processing except
ONE.
a. checking b. sanitizing c. calibrating d. Storing

5. Your teacher instructed you to make ready and sanitize kitchen utensils you will
use in curing fish, which of the options below will serve as your guide or basis in
doing the assigned task?
a. manufacturer‘s specifications
b. product requirements
c. industry requirements
d. approved specifications by BFAR

B. Checklist
Direction: Given below is a five item checklist. On your answer sheet, put a check
(√) before item that you can do competently and an (X) for before item that you
can‘t.
Can you…

__________ 1. Assemble equipment & tools for salting & curing?

__________ 2. Assemble equipment & tools for smoking fish?
__________ 3. Calibrate a weighing scale?
__________ 4. prepare a sanitizing solution for kitchen utensils?
__________ 5. prepare materials needed in curing fish?

Additional Activities

1.Explain why you must always observe accuracy and cleanliness in using
different equipment, tools and utensils for salting and curing fish?
References
“Processing Fish by Salting, Curing and Smoking,” Competency-Based Learning
Material on Food Processing, pp. 1-16

“Food Safety and Quality,” Parker, Edmund, In Food Safety and Quality ,By
Edmund Parker 66-68.Penn Plaza ,19th floor ,NY 10001 USA : Larsen&Keller,2017
accessed June 30, 2020.

“The National Center for Home Food Preservation Guide and Literature Review
Series: Smoking and Curing,” Brian A. Nummer, Ph.D., Elizabeth L. Andress, Ph.D.
last modified June 2015,
https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_rev.html

“Overview of Food Processing Equipment,” Romina Ronquillo, accessed June 30,

2020, https://www.thomasnet.com/articles/machinery-tools-supplies/overview-of-
food-processing-equipment.