NAME:__________________________________________

GRADE/SECTION:______________________________ 7/8
TLE Food (Fish)
Processing
Quarter 0 - Module 4
Using Tools, Equipment,
Instruments, and Utensils

CONTEXTUALIZED LEARNING ACTIVITY SHEETS

SCHOOLS DIVISION OF PUERTO PRINCESA CITY
TLE – Food Processing – Grade 7/8
Contextualized Learning Activity Sheets (CLAS)
Quarter 0 - Module 4: Using Tools, Equipment, Instruments, and Utensils
First Edition, 2020

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Published by the Schools Division of Puerto Princesa City

Development Team of the Learning Activity Sheets

Writer : Rolyn A. Manal

Content Editor : Ofelia B. Recalde

Language Editor : Rosanna B. Nalica

Reviewer : Dennis M. Lucas, PhD, EPS-EPP/TLE/TVL

Illustrators : Rolyn A. Manal

Nikki B. Timbancaya

Layout Artist : Nikki B. Timbancaya

Management Team:
Servillano A. Arzaga, CESO V, SDS
Loida P. Adornado, PhD, ASDS
Cyril C. Serador, PhD, CID Chief
Ronald S. Brillantes, EPS-LRMS Manager
Dennis M. Lucas, PhD, EPS-EPP/TLE/TVL
Eva Joyce C. Presto, PDO II
Rhea Ann A. Navilla, Librarian II
Division LR Evaluators: Ronald S. Brillantes, Mary Jane J. Parcon, Jim Paul M.
Belgado, Cynchea H. Cabanero, Rhea D. Romero, Rosario T.
Gonzales, Liezl O. Orosio, Karl Gabriel G. Buenafe

Division of Puerto Princesa City-Learning Resource Management Section (LRMS)

Sta. Monica Heights, Brgy. Sta. Monica, Puerto Princesa City
Telephone No.: (048) 434 9438
Email Address: [email protected]
 Lesson 1

Using Tools, Equipment,

Instruments, and Utensils
Learning Competencies:
Using Tools, Equipment, Instruments and Utensils by following the standard
procedures TLE-AFFP7-8UT-Oc-2

Objectives:
1. Identify the standard procedure in using tools, equipment,instruments, and
utensils
2. Discuss on how to calibrate tools, equipment instruments, and utensils
3. Demonstrate how to use tools, equipment, instruments, and utensils in food
processing

Let’s Try
Directions: Read carefully each question. Choose and circle the letter of your choice.

1. Why is it important to review all procedures in using standard measuring devices?

A. To enable a food processor to use the appropriate measuring device
B. To enable a food processor to work systematically and accurately
C. To ensure proper use of standard measuring devices
D. All of these

2. Your teacher instructed you to measure the salinity of brine you will use in curing
fish. Which of these will you do?
A. Recall and master the procedure in using a salinometer
B. Review and master the procedure in using the thermometer
C. Review the procedure in using a psychrometer
D. Review the procedure in using a refractometer

3. You were assigned to monitor the temperature of smoke inside the smokehouse.
What will you do to correctly perform your assigned task?
A. Recall and master the procedure in using a weighing scale
B. Review the procedure in using a refractometer
C. Review the procedure in using a thermometer
D. Master the procedure in using a salinometer

4. What would happen if you failed to follow the correct procedure in measuring
liquid?
A. The obtained measurement is inaccurate
B. The work is not properly done
C. Both a and b
D. None of these

3
5. Which procedure will you master if you want to measure the sugar concentration
of a fresh sap or syrup?
A. Using an anemometer C. Using a salinometer
B. Using a refractometer D. Using a thermometer

6. What are some of the specifications included by the manufacturer of a certain tool,
equipment, or utensil?
A. Dimension as to size, height, capacity, etc.
B. Handling and operating requirements
C. Proper care and maintenance
D. All of these

7. Why are specifications for food processing tools, equipment, and utensils
necessary?
A. Because they provide information to the user as to how they must be properly
handled and operated to avoid an accident
B. Specifications give information concerning the proper use, care, and maintenance
of the tools, equipment, and utensils
C. Specifications provide information about the tools, equipment, and utensils
D. Both a and b

8. If you are a food processor, why do you need to know the parts of the equipment,
tool and utensil, and their functions?
A. To appreciate the usefulness of a particular device
B. To be able to correctly operate/manipulate a tool, equipment, or utensil
C. To be able to do some simple repairs on them
D. To easily determine if a part is missing

9. If you are going to pack processed foods in tin cans, why do you need to seal it
with a can sealer?
A. A can sealer is the appropriate equipment for attaching the cover to the body of a
tin can with is first and second operation rolls
B. Cans cannot be sealed manually
C. Tin cans are difficult to seal
D. To properly seal them

10. What determine the kinds of tools, equipment, and utensil you will assemble,
sanitize, inspector check?
A. The availability of tools, equipment, and utensils
B. The kind of product to be produced
C. The method of food processing to be done
D. The raw materials to be processed

Let’s Explore and Discover

Unlocking of Difficulties

MANUFACTURER- A person or company that makes goods for sale.

SPECIFICATION- An act of describing or identifying something precisely or of

stating a precise requirements. 4
 In this module, you will be properly guided in using tools, equipment,
instruments, and utensils by following procedures.
Food processing includes traditional and modern methods. Some of the
common methods are described below:

5. Curing – is any of the

1. Canning – is various food preservation
a method of and flavoring process of
preserving food in foods such as meat, fish,
which the food contents and vegetables by the
are processed and sealed addition of salt, with the
in an airtight container. aim of drawing moisture
out of the food by the
process of osmosis.

2. Fermentation – the 6. Smoking – is the

breakdown of sugar by process of flavoring,
bacteria, yeasts or other browning, cooking or
microorganisms under preserving food by
anaerobic conditions. exposing it to smoke from
burning or smoldering
material most often wood.

7. Pickling – is the
3. Salting – is process of preserving or
the preservation extending the shelf
of food with dry life of food by either
edible salt. anaerobic fermentation in
brine or immersion in
vinegar.
(Photo taken by: Rolyn A. Manal, San Miguel NHS)
4. Drying – application
of hot air.

Inspecting and Checking Condition of Equipment and Machines (USE)

1. Machine temperature 5. Leak detection
2. Hydraulic fluid 6. Vibration
3. Wear and surface condition 7. Corrosion
4. Crack 8. Electric insulation
Calibrating Measuring Devices and Instruments
1. Procedure in calibrating
a. Weighing Scale. Check the accuracy, see to it that the hand is pointed at zero in
an empty weighing scale.
b. Salinometer. Check the accuracy by measuring the 20osalinometer brine solution.
Check if the salinometer records the reading correctly.
c. Refractometer. Place a drop of water (preferably distilled) in the dark circular or
rectangular area and close the cover.

5
d. Thermometer. Check the accuracy by dipping it in hot food to see if the mercury
rises to the desired temperature.

Manufacturer’s Specifications

Food processing equipment when sold is provided with a manual containing

the manufacturer‘s specifications and a necessary reminder to the processor in the
form of a sticker or warning label is attached to the equipment itself. This is an
assurance that the equipment/machine or tool is in excellent condition for it has
passed quality control standards in its construction.

Aside from knowing the correct operation of the equipment, it is also important
to know the following:
1. Basic safety precautions when using the equipment.
2. Warning labels which specify how to properly operate the equipment.
3. Instructions on the proper care of the equipment/machine.
4. Instructions on the correct operation of the equipment.

Tips on the Proper Use and Care of a Refrigerator

1. Put only clean food in the refrigerator.
2. Put only clean containers in the refrigerator. Wipe before refrigerating them.
3. Keep the refrigerator closed.
4. Keep fatty substances and hands off the rubber seal or gasket of the refrigerator
door. A gasket kept in good condition seals the cold air in the refrigerator.
5. Wash and clean the refrigerator once a week with warm water to which a little
baking soda has been added.
6. Remove ice cubes by letting cold water run over them in the ice – cube pan.
Removing them with an ice pick is liable to puncture the pan.
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 it on the bottom
of the shelf of the freezing unit.
c. Keep the drip tray in place to catch the melting ice that drops off.
d. Wash and refill the ice cube.
e. Wash the refrigerator and the drip pan. Never try to speed up defrosting by prying
– office.
f. When done, turn the freezing unit on.

General Directions for Using Pressure Canners for Fruits and Vegetables

1. Assemble materials and equipment. The pressure should be thoroughly cleaned

with soap and water.
2. Checks jar rings and closures. Wash and rinse thoroughly.
3. Have plenty of boiling water available.
4. Sort food for size and degree of ripeness.
5. Pour hot water into washed jars until needed.
6. Follow specific directions for the best results.
7. Preheat or precook food as per recipe.
8. Place 2 quartz of boiling water in cooker with a basket in place.

6
9. Place clean, sterile rubber rings on jar or cover as directed, when closure requires
separate rings. Return jars to hot water until ready to fill.
10. Fill hot containers promptly with hot food according to given directions.
11. Fill the jar to the proper level with boiling liquid when the recipe so requires.
12. Work out bubbles with a clean knife or spatula. Wipe sealing edge with the clean
wet cloth.
13. Adjust closures on jars according to directions for types of closures used.
14. Place each hot container inside the pressure canner.
15. Put the cover on the cooker and lock it in the closed position. Use maximum
heat under it.
16.Watch for steam to come from the petcock. The Petcock valve should be opened
wide. Under no conditions should pressure be raised in the cooker until it is in
exact position.
17. Allow the steam to come out freely for 7-10 minutes to eliminate all air pockets.
Close petcock.
18. Use maximum heat to raise pressure to the required point and then lower heat
to maintain the pressure desired. Start counting processing time the moment
required pressure is reached. To eliminate fluctuations in pressure, a pressure
cooker should be kept at the required point by raising or lowering the heat as
needed.
19. Turn off the heat at end of processing time or move the cooker from the heat at
end of processing time when using an electric stove or any other constant heat unit.
20. When canning in glass jars, allow pressure to return to zero of its own accord.
When the indicator reaches zero, let the cooker cool for 2-3 minutes.
21. Open petcock. Remove the cover from the cooker. Under no circumstances
should its cover be turned until the dial on the steam gauge points to zero. Lift cover
so steam is away from you.
22. Immediately toss dishtowel over the cooker and containers. Let cooker stand for
3-4 minutes.
23. Remove basket of jars from cooker and place on board or towel free from draft.
Be sure to follow the directions that come with a pressure canner.
How to Seal Tin Cans with Hand Automatic Can Sealer
1. Fasten sealer firmly to table or armchair using the clamp.
2. Attach crank to worm shaft and tighten the set screw.
3. Change the chuck, height washers, and levers to the size of the can be sealed.
4. Lower the base plate by turning can lifter handle as far as possible to the left.
5. Place cover on can and set can on the base plate.
6. Place the first operation roll and rivet in the first adjusting lever.
7. Raise 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 a half – sealing, the cans are placed in the pressure cooker for 15
minutes 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 to the left.
The machine is now ready to receive another can for sealing.

7
Instructions for Changing the Automatic Can Sealer from One Size to Another
A. Pull down on chuck, which will slip out of place. While the sealer is new it is
sometimes necessary to force the chuck by placing a screwdriver against the chuck
shaft, which is inside the chuck holder bushing.
B. Remove base plate, base plate shaft, and height washers. Put washers, marked
with the size of can to be sealed on top of the compression spring.
C. Lift the rivet from the adjusting lever. Move the adjusting lever until the rivet is
inserted into the hole marked with the size of the can to be sealed. The rivet should
be changed on both the first and second operation side of the sealer.

How to Use the Pressure Cooker

1. Place one – and – a – half (1/2) inch water in the cooker.
2. Put rack withstand at the bottom of the cooker. A rack can be old bottles or milk
cans of the same height filled with water.
3. Place the packed glass jars on the rack in the cooker.
4. Put on the cover of the cooker. Be sure the cover arrow aligns with the “line mark”
on the rim of the body of the cooker.
5. Tighten two opposite Bakelite wing nuts or knobs at the same time evenly. Never
tighten one wing nut or knobs at the same time evenly. Never tighten one wing nut
or knob at a time.
6. Turn on the stove. The water in the cooker begins to boil at 212 F or 100 C at sea
level forming steam. The steam drives out the air through the vent pipe and heat
begins to penetrate the glass jars.
7. Exhaust the air in the cooker for 8 to 10 minutes so that air cannot interfere with
the passage of heat.
8. 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.
9. When the vent pipe is closed, the steam can no longer escape so the pressure
rises to the desired pressure.
10. If the desired pressure is reached, start counting the processing time. If the
processing time is 90 minutes, so maintain the pressure and temperature for 90
minutes.
11. At the end of the processing time, turn off the stove. Temperature and pressure
begin to fall as the cooling-off period starts. Wait until the gauge registers to zero (0)
pressure and remove the pressure regulator weight.
12. Loosen two opposite bakelite wing nuts or knobs at the same time. When all
wing nuts were loosened, open the cover of the cooker in a slanting position away
from the face.
13. Get immediately the glass jars one at a time from the cooker and close. Invert the
glass jars to determine if bubbles continue to flow as a sign of good sealing.
14. Cool the glass jars at room temperature as well as the cooker.

Procedure for Calibrating Equipment

1. Assemble the consolidometer with a hard steel disk of approximately the same
height as the test specimen and 1millimeter smaller diameter than the ring.
2. Moisten the porous stones and filter papers.
3. Sufficient time, a minimum of 2 minutes, shall be allowed for the moisture to be
squeezed from them during each increment of the calibration process.

8
 4. Load and unload the consolidometer as in the test and measure the deformation
for each load applied.
5. Plot corrections to be applied to the deformation of the test specimen.

Equipment/Machine Wear and Tear

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.
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:
▪ Smooth
▪ Seamless
▪ Easily cleanable
▪ Easy to take apart, disassemble or dismantle
▪ Easy to put together or reassemble
To ensure that food processing equipment can be properly maintained in line
with the company or organization’s maintenance system. The condition of machine
parts can be easily detected as to the presence of:
▪ Wear and tear
▪ Cracks
▪ Leaks
▪ Corrosion

(Source: Ferdinand S. Bravo, Principal IV, FOOD (FISH) PROCESSING K to 12-

Technology and Livelihood Education, Pasig City; Department of Education,
2013.11-24.)

Let’s Practice

Directions: Based on the pictures below, identify the different methods of food processing
procedures. Write the answer beside the pictures.

METHODS OF
FOOD
PROCESSING

(Photo taken by: Rolyn A. Manal, San Miguel NHS)

9
 Directions: Classify the following common methods of food processing according to
their uses. Write your answer on the chart.

Bangus Sardines Manggo Jam coconut vinegar tomato wine

Salted fish dried fish chayote pickles
mixed vegetable pickles

Salting Fermentation Pickling Canning

1. 1. 1. 1.

2. 2. 2. 2.

Let’s Do More

Directions: Fill in the circles with answers advantages and disadvantages of applying
standard procedures in using tools, equipment, instruments, and utensils.

Standard procedures
in using tools,
equiment, utensil, and
instruments

Advantages Disadvantages
1. 1.
2. 2.
3.

1
Directions: Column A is a list of the different methods of food processing. Draw a line from
the word in Column A to its definition in Column B.

Column A Column B
1. Canning a. Application of hot air
b. Is the process of preserving or extending
2. Smoking the shelf life of food by either anaerobic
fermentation in brine or immersion in
3. Salting vinegar
c. Is the preservation of food with dry edible
4. Fermentation salt
d. Is the process of flavoring, browning,
cooking, or preserving food by exposing it to
5. Drying
smoke from burning or smoldering material
most often wood
e. Is a method of preserving food in which
the food contents are processed and sealed in
an airtight container

Let’s Sum It Up

Directions: Give two examples of different tools, equipment, instruments, and utensils of
food processing from the situation given. Write your answer below.

SITUATION 1

My father asks me to prepare a simple Achara, what tools, utensils, and instruments
do I need to use?

TOOLS UTENSILS INSTRUMENTS

____________ ________________ ___________________

____________ ________________ ___________________

SITUATION 2

My mother asks me to prepare a simple Bagoong, what tools, utensils, and instruments
do I need to use?

TOOLS UTENSILS INSTRUMENTS

____________ ________________ ________________

____________ ________________ ________________

2
 Let’s Assess
Directions: These questions will tell you how much you have learned in this lesson.
Choose the letter of the best answer. Circle the letter of your answer.

1. What are some of the specifications included by the manufacturer of a certain tool,
equipment, or utensil?
A. Dimension as to size, height, capacity, etc.
B. Handling and operating requirements
C. Proper care and maintenance
D. All of these

2. Why are specifications for food processing tools, equipment, and utensils necessary?
A. Because they provide information to the user as to how they must be properly handled
and operated to avoid an accident
B. Specifications give information concerning the proper use, care, and maintenance of the
tools, equipment, and utensils
C. Specifications provide information about the tools, equipment, and utensils
D. Both a and b

3. If you are a food processor, why do you need to know the parts of the equipment, tool
and utensil, and their functions?
A. To appreciate the usefulness of a particular device
B. To be able to correctly operate/manipulate a tool, equipment, or utensil
C. To be able to do some simple repairs on them
D. To easily determine if a part is missing

4. If you are going to pack processed foods in tin cans, why do you need to seal it with a
can sealer?
A. A can sealer is the appropriate equipment for attaching the cover to the body of a tin
can with is first and second operation rolls
B. Cans cannot be sealed manually
C. Tin cans are difficult to seal
D. To properly seal them

5. What determine the kinds of tools, equipment, and utensil you will assemble, sanitize,
inspector check?
A. The availability of tools, equipment, and utensils
B. The kind of product to be produced
C. The method of food processing to be done
D. The raw materials to be processed

6. Why is it important to review all procedures in using standard measuring devices?

A. To enable a food processor to use the appropriate measuring device
B. To enable a food processor to work systematically and accurately
C. To ensure proper use of standard measuring devices
D. All of these

7. Your teacher instructed you to measure the salinity of brine you will use in curing fish.
Which of these will you do?
A. Recall and master the procedure in using a salinometer
B. Review and master the procedure in using the thermometer
C. Review the procedure in using a psychrometer
D. Review the procedure in using a refractometer

3
8. You were assigned to monitor the temperature of smoke inside the smokehouse. What
will you do to correctly perform your assigned task?
A. Recall and master the procedure in using a weighing scale
B. Review the procedure in using a refractometer
C. Review the procedure in using a thermometer
D. Master the procedure in using a salinometer

9. What would happen if you failed to follow the correct procedure in measuring liquid?
A. The obtained measurement is inaccurate
B. The work is not properly done
C. Both a and b
D. None of these

10. Which procedure will you master if you want to measure the sugar concentration of a
fresh sap or syrup?
A. Using an anemometer C. Using a salinometer
B. Using a refractometer D. Using a thermometer

Answer Key
Let’s Try Let’s Practice
1.D 4.C 7.D 10.C
2.A 5.B 8.B 1. FERMENTATION PICKLING SALTING
3. D 6.D 9.D 2. SALTING papaya pickles salted fish
3. CURING chayote pickles dried fish
4. PICKLING CANNING FERMENTATION
5. SMOKING sardines coconut vinegar
6. DRYING mango jam tomatoe wine
Let’s Assess
1.D 4.D 7.A 10.B
2.D 5.C 8.D
Let’s Do More
Let’s Sum It Up
3.B 6.D 9.C

TOOLS
ADVANTAGES -scissors
-reduce error 1. E -spoons
-reduce employee training time 2. D UTENSILS
-transfer work easily 3. C -mixing bowl
DISADVANTAGES 4. B -measuring spoon
-increase errors 5. A INSTRUMENTS
making mistake - can sealer
-wooden salt vat

References
Module
Ferdinand S. Bravo, Principal IV. FOOD (FISH) PROCESSING K to 12-
Technology and Livelihood Education. Pasig City; Department of Education,
2013.

Castillon, Blair D., PhD, Editha P. Durante, Ma. Corazon G. Maguate, Rosa F.
Vasquez, Zenaida R. Delatar, and Ruby Jane S. Buising. Food (Fish) Processing
K to 12 – Technology and Livelihood Education, Pasig City; Department of
Education, 2013.

4
FEEDBACK SLIP
A. FOR THE LEARNER

Thank you very much for using this CLAS. This learner’s
material is aimed at ensuring your worthwhile learning through
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