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TECHNOLOGY AND
LIVELIHOOD
EDUCATION
AGRICULTURE AND FISHERY
(Food/Fish Processing)
Module 3

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 TABLE OF CONTENTS
Module 3: PREPARE EQUIPMENTS AND TOOL

MELC: TLE_AFFP9-12IS-IIa-c-1

Expected Learning Outcomes

Pre-Assessment

Lesson 1: How to Select and Prepare Equipment for Use

Lesson Information 1.1: Types, Characteristics and Functions of Basic

Equipment Used in Food (Fish Processing)
Lesson Information 1.2: Selection and Preparation of Equipment for Use in
Food Processing
Lesson Information1.3 : Pre- Operational Checks and Procedure in Using
Equipment in Food Processing
Lesson Information 1.4 List of Possible Defects of Equipment, Tools/Devices
Used in Food Processing
Lesson Information 1.5 : Procedures and Practices in a Work Place

Lesson Information 1.6 : Following manufacturer’s specifications

Activity 1
Activity 2
Post Assessment
Reference

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Expected Learning Outcome
LO1. Prepare equipment and tools

Pre-Assessment
Multiple Choice.
Directions: Read the questions carefully and choose the best answer from the options
given. Write only the letter of your answer in your notebook.
1. What device is used to measure the strength of a brine solution?
a. hydrometer b. jelly thermometer c. salinometer d. thermometer
2. What is the function of the refractometer?
a. Getting the salinity of brine and pH content of fermented foods
b. Wrapping the food / fish
c. Measuring the temperature of the food / fish
d. Measuring the sugar content of sap and syrup
3. Which of the following is used for sealing cans?
a. Can sealer b. Hair blower c. Impulse sealer d. Vacuum packer
4. Which of the following is used to measure small quantities of ingredients?
a. Graduated Cylinder b. Measuring Cup c. Measuring Spoon d. Weighing Scale
5. Which of the following is used to measuring the volume of liquids?
a. Flask b. Graduated Cylinder c. Measuring Cup d. Measuring Spoon
6. Which of the following is used to process food in a hermitically sealed container at a
controlled temperature and pressure setting?
a. Can Sealer b. Double Boiler c.Pressure Cooker d.Steamer
7. What type of water is used in calibrating the refractometer?
a. Distilled water b. Lukewarm water c.Sea water d.Water from the faucet
8.If a pressure gauge is for a pressure cooker; thermostat is for a_____?
a. Can Sealer b.Double Boiler c. Meat Grinder d. Refrigerator
9.Which of the following is not a Personal Protective Equipment?
a. Hairnet b. Laboratory Gown c. Mask d. Sandals
10.How many drops of sap or syrup sample are needed in testing the refractometer?
a. four b. one to two c.three d. two to three

Lesson : How to Select and Prepare

Equipment for Use
Introduction:
The lesson deals with how to select and prepare the different basic equipment used in Food
(Fish) Processing. This includes the different types, characteristics, and functions of basic

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equipment, procedures in selecting, checking, preparing, determining good quality of equipment
and ways of reporting defective equipment.

Lesson 1.1 A. Types, Characteristics and Functions of Basic Equipment Used in

Food (Fish Processing)
The Four-Column Chart below shows the different types, characteristics, functions and
illustrations of Basic Equipment used in Food (Fish) Processing. The different photos were
taken at Obando School of Fisheries Food Processing Laboratory.
Type and Name of Function/ Characteristics Illustration
Equipment Uses

A. Equipment
1. Refrigerator It is used for storing Available in different
foods like fruits and sizes
vegetables in a low
temperature (4 0C)

2. Freezer It is used for storing Available as vertical

foods like fish and or upright freezer
raw meat at on
above freezing point
( 0 0 C and below)

3. Vacuum Pack It is used for vacuum Heavy Duty

Machine packaging where air
is removed during
sealing

4. Gas Range This is used heat Comes in various

source during sizes / capacities
cooking or for
processing foods

5. Pressure Cooker This is used to Usually made of

process food/fish heavy duty metal
packed like canned and available in
sardines in a different capacities
hermetically sealed
container at a high,
controlled
temperature and
pressure for a
certain period of
time.

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6. Can Sealer This is used for Made of heavy metal
sealing cans. and operated
manually.

7. Smoke House This is used for Comes in different

smoking fish and types like cabinet,
other fishery/food barrel or drum.
products.

8. Poly/Impulse This is used to seal Comes in different

sealer packaging and other types like cabinet,
thermoplastic barrel or drum
materials

9. Food Processor It is used to facilitate Usually has many

repetitive tasks in the functions like
preparation of food extracting juices,
mixing ingredients

10. Meat Grinder It is used for fine Manually or

chopping of meat, electrically operated
fish

11. Gas Stove This is used as a Available in single or

source of heat double burner
usually used for
cooking

B. Measuring Devices
1. Weighing Scale This is used to weigh Has different
raw materials and capacities and
other ingredients. sensitivities
This is used to
measure small
quantities of
ingredients.
2. Measuring Spoons These are used to With fractional
measure small measures such as
quantities of 1tbsp; ½ tbsp.; 1 tsp,
ingredients. ½ tsp, ¼ tsp and 1/8
tsp

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3. Measuring Cups These are used for With fractional
for Dry Ingredients measuring dry measures, like 1cup,
ingredients. ½ cup, ¼cup, 1/8
cup

4. Measuring Cup for These are used for Usually made of

Liquid Ingredients measuring liquid transparent glass or
ingredients. plastic with
graduated cup
fractions – 1, ¾, 2/3,
1/3, ¼, or 1/8 cup

5.Refractometer It is used to measure Looks like a

the sugar content of telescope where
sap and syrup. measurement is
seen by looking in
the ocular lens

6. Salinometer It is used to measure Comes in round and

the temperature of a rod shapes
sugar mixture and
used during
pasteurization of
vinegar.

10. Beaker It is used for Usually made of

measuring liquids or transparent glass
solutions.

11. Graduated It is used for A wide-mouth cup

Cylinder measuring the usually made of
volume of liquids. glass

C. Utensils for Cutting, Preparing and Cooking

1. Knives For cutting or Comes in various
slicing fish or meat sizes and kinds.
ant other food Ex. Paring knives,
items; for scaling
fish
2. Slicers For slicing fruits Usually made of
and vegetables plastics and metals
in various sizes

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3. Peelers Used for removing Small and handy,
thin skins of fruits made of metal
and vegetables

4. Kitchen Scissors For trimmings the Usually in various

fins of fish shapes and sizes

5. Scalers Used for removing Usually with deep

scales of fish and pointed sharp
edges
6. Spatula For levelling of Has flat edges,
ingredients made of plastic and
metal

7. Ladle Used for scooping, Available in wood,

mixing of foods plastic and metal

8. Tongs Used to lift or Has two long arms;

handle food and made of plastic and
other raw materials metal
especially when it is
hot
9. Colander Used to drain water Available in various
from foods sizes and forms;
some with stand

10. Basin Used for washing Available in

purposes and as a different sizes;
container for usually deep and
cooked food round; comes in
plastic, aluminum,
or enamel
11. Chopping Used for cutting, Available in
Board chopping food and different sizes;
other raw materials usually made of
wood or plastic

12. Trays Used for serving Available in

and holding foods different forms and
sizes; usually made
of aluminum, metal
or plastic
13. Strainer Used to separate Available in
solid from liquid different shapes
materials or sift fine and sizes; usually
particles of food made of metal and
plastic

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14. Steamer For steaming foods Available in
different sizes:
small, medium,
large

15. Sauce Pan For cooking Usually with a

handle

16. Carajay For frying or Comes in various

sautéing big sizes (as in small,
amounts of food medium, large)

17. Frying Pan For frying or Usually made of

sautéing small metal and comes in
amounts of food various sizes

18. Casseroles For cooking, Available in

boiling different sizes

19. Double Boiler For cooking, Comes in different

boiling sizes

20. Blender For mixing Usually made of

ingredients glass

21. Hair Dryer For plastic sealing Electrically

of bottles and jars operated; available
in different shapes,
color and sizes

22. Mixing Bowl To hold food during Available in glass,

preparation and plastic, porcelain;
cooking comes in various
sizes

23.Forceps For removing Usually made of

spines as in metal; has pointed
deboning of fish or curved tip

Lesson 1.2 B. Selection and Preparation of Equipment for Use in Food

Processing
The following are points to be considered in the selection and preparation of
equipment, tools, and utensils for use in food processing:
1. Determine what methods of food processing need to be applied. Use the chart below
as a guide

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 FERMENTATION
SALTING PICKLING

CANNING
DRYING METHODS OF FOOD
PROCESSING

BOTTLING
CURING

PROCESSING BY
SMOKING SUGAR
CONCENTRATION

2. Select and prepare food based on the manufacturer‘s specification which includes the
following:
a. Handling requirements- how the tools, equipment is handled. Ex. Glass jars
b. Operating requirements- how to use and operate the equipment
c. Discharge label – when it will be disposed or how long it can be used
d. Reporting- indicate information on who and place of the person or manufacturer to be
contacted
e. Testing- include instructions on how to use properly the tools, equipment
f. Positioning- instructions on how will you load the tools, equipment. Ex. upside/down;
upright; up left
g. Refilling – instruction on how to fill or load a container. Ex half-filled

Lesson 1.3 C. Pre- Operational Checks and Procedure in Using Equipment in Food
Processing
Equipment, standard tools and devices need to be checked and procedures for used
reviewed based on the manufacturer‘s specifications. The table below is a list of standard
measuring devices and equipment, and their procedures on for use.

EQUIPMENT,TOOLS/ PRE-OPERATIONAL PROCEDURE FOR USE

DEVICES CHECK

A.Standard Measuring Device

1. Thermometer Check its accuracy by Dip thermometer in boiling liquids.

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 dipping in hot foods, if the Record the reading by OC or OF.
mercury rises to desired Clean after using.
temperature.

2.Salinometer Check the accuracy by Prepare brine solution. Pour brine

measuring 20o salinometer solution in a cylinder.Dip
brine solution. Check if the salinometer in brine solution.
salinometer records the Record the reading. Clean after
reading correctly. using.

3. Refractometer Confirm that the prism isPut one or two drops of the sample
clean and free from
on the prism. Close the daylight
scratches. Use a brine plate gently. The sample must
solution. Check if the
spread evenly over the prism
boundary line is parallel to
surface. Air bubbles should be
the memory lines. eliminated.
View the scale through the
eyepiece. To focus, turn eyepiece
in either 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.
4. Weighing Scale Check the accuracy by Place the food to be weighted on
making sure the hand is the plate. Determine the weight by
pointed at zero when the checking where the hand is
scale empty. pointed. Record the readings in
grams or kilograms.

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

6. Measuring cups for Check for any cracks, Gently spoon the ingredients into
dry ingredients leaks or breakage the cup, piling high or filling the
cup to over flowing, then level the
ingredients with a metal spatula or
straight-edge knife.

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

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B. Equipment
1. Refrigerator/Freezer
A. What to Check
Check if there are any defective/repairable parts;
Electrical insulations plugs, outlets must be in
working order
2. Pressure Cooker
A. What to Check
Check for any damage, breakage or leaks; check the
knobs if in place; the pressure gauge if still
functioning; the exhaust valve if still intact.
3. Can Sealer
A. 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.

Lesson Information 1.4 List of Possible Defects of Equipment, Tools/Devices Used in

Food Processing
The condition of Food Processing equipment, tools/devices should always be checked,
identified and reported, in order to have accurate and safe operation/manipulation of it. Below
is a list of possible defects that are commonly observed and encountered for most frequently -
used equipment, tools/devices and utensils.

TYPES OF EQUIPMENT,TOOLS/DEVICES DAMAGES/DEFECTS OBSERVED

A. Equipment
1.Refrigerator/Freezer 1. Entangled Plug; Corroded Parts;
leak/damage of motor/compressor; loss of
refrigerants
2. Gas Range/Stove 2. Leak on hose; corroded parts; loose
attachment of burners; corroded plates;
shelter of pests like rats and cockroaches .
3. Pressure Cooker 3. Broken body, cracks; on leaks; broken
handle; loose thread knobs; malfunctioning
of pressure gauge; broken petcock; loose
exhaust valve
4. Can Sealer 4. Corroded parts; lost gears/rivet; lack of
oil/lubricants; loose thread seaming rolls,
gears, chuck, crank, baseplate; broken
handle
5. Grinder 5. Corroded parts; entangled plug
6. Food Processor 6. Broken parts; cracks; broken plug

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7. Vacuum Pack Machine 7. Broken parts; broken plug; lack of
lubricants; corroded parts; malfunctioning of
thermo controller; loose thread of switch and
gears
8. Malfunctioning of heat controller; corroded
8. Impulse Sealer parts; entangled cord
B. Measuring Devices
1. Refractometer 1. Broken parts; blurred eyepiece or
lenses; corroded parts
2. Thermometer 2. Cracked; broken; inaccurate readings
of temperature
3. Salinometer 3. Cracked; broken; inaccurate readings
of degree salinity
4. Weighing Scale 4. Loose thread of parts; broken plate;
inaccurate reading of weights;
5. Measuring Cups 5. Cracked; broken; corroded; with stains
6. Measuring Spoon 6. Cracked; broken; corroded; with stains
7. Graduated Cylinders 7. Broken; cracked
8. Beaker 8. Broken; cracked
3. Utensils for cutting, preparing, cooking These frequently used utensils are usually
such as trays, knives, bowls, colanders, found to be cracked; corroded; broken; with
peelers, basin, strainer, cutting boards, stains; with leaks. This depends on the type
pail, casseroles, steamer, and others of materials it was made.

Lesson Information 1.5 E. Procedures and Practices in a Work Place

Safety in a working area requires frequent and continuous cleaning as well as a
clean-up at the end of each day. The purpose of this is to keep waste from accumulating
during the operating day. It involves careful organization, training work scheduling and the
best available equipment, method and materials.
Cleaning and Sanitation Practices describing how the processing area and equipment is
cleaned must be documented. The process must consider what is to be cleaned, how it is to
be cleaned, when it is to be cleaned and who is responsible for the cleaning and the
evaluation of the cleaning.
This will include the following details:
List all the areas and equipment to be cleaned
Set up cleaning schedule (the frequency for cleaning and sanitizing different areas of
the premises)
Provide a full description of the cleaning procedures. Take note of the following:
1. Procedure in Cleaning Equipment and Instruments:
a. Wash all the equipment or instruments with soap.
b. Rinse with clean water.
c. Sanitize by dipping into approved sanitizer solution.
d. Remove from the solution.

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e. Allow to air dry
2. Procedure in Sanitizing:
a. Prepare all the materials needed.
b. Measure a certain volume of chlorine and water.
c. Mix and dip the equipment / instruments into the mixture.
d. Remove from the sanitizer solution.
e. Dry thoroughly.

Lesson Information 1.6 : C. FOLLOWING MANUFACTURER’S SPECIFICATIONS

Food processing equipment when sold are 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.
The specification usually gives a detailed description of the equipment - dimensions,
materials, and other relevant information regarding the equipment or machine.
The dimension is the size of an object in terms of length, width, or height of the
equipment/machine or tool. The capacity specifies the amount which a device can hold or
contain as in boilers, cookers, or steamers or a weighing scale.
.
The manufacturer‘s specifications are usually contained in the manual which
accompanies the equipment. The food processor must thoroughly read and understand all
the information contained in the manual, especially if the equipment is to be operated
electrically. 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
The manufacturer‘s specifications must be understood by the food processor so that
the food processing equipment can be operated properly.
Below are some photos of manufacturer‘s specifications, which must be properly interpreted
resulting to an accurate and safe operation/manipulation of an equipment/machine:

These are WARNING LABELS which specify how to handle and position the equipment.
The characteristics of the tools or equipment are also specified

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Specification showing the capacity of the weighing scale.(Photo taken at OSF Food
Processing Laboratory)

Sample Photo of
Sample Photo of
Instructional Manual
Basic Safety
for Refractometer
Precautions
when using the
refractometer

Sample Photo
of Instructions
on How to use
a Refractometer

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Activity 1: Checklist: Put a (√) mark before the items given below that you think you are
familiar with. Use a separate sheet for your answer.
Can you…..
_______1. Classify the different equipment based on its uses?
_______2. Check and prepare the different equipment, tools, and utensils for each method
of processing food?
_______3. Identify and report damaged/defective equipment?
_______4. Apply safe workplace practices?
_______5. Prepare a complete processor‘s outfit?

Activity 2. You will be made to operate Vacuum Machine or any electrical equipment
present in your kitchen. Answer these questions on your notebook after the exercise.
 Why is it necessary to follow manufacturer‘s specifications in operating Food
Processing Equipment?
 Why do you think it is necessary to check on the performance of the equipment?
 Do you think it is important to correctly operate food processing equipment?
 Why is there a need to master the correct procedure in operating a food processing
equipment

Post- Assessment:

Multiple Choice.
Directions: Read the questions carefully and choose the best answer from the options
given. Write only the letter of your answer in your notebook.
1. What device is used to measure the strength of a brine solution?
a. hydrometer b. jelly thermometer c. salinometer d. thermometer
2. What is the function of the refractometer?
a. Getting the salinity of brine and pH content of fermented foods
b. Wrapping the food / fish
c. Measuring the temperature of the food / fish
d. Measuring the sugar content of sap and syrup
3. Which of the following is used for sealing cans?
a. Can sealer b. Hair blower c. Impulse sealer d. Vacuum packer
4. Which of the following is used to measure small quantities of ingredients?
a. Graduated Cylinder b. Measuring Cup c. Measuring Spoon d. Weighing Scale
5. Which of the following is used in measuring the volume of liquids?
a. Flask b. Graduated Cylinder c. Measuring Cup d. Measuring Spoon
6. Which of the following is used to process food in a hermitically sealed container at a
controlled temperature and pressure setting?
a. Can Sealer b. Double Boiler c. Pressure Cooker d. Steamer
7. What type of water is used in calibrating the refractometer?
a. Distilled water b. Lukewarm water c. Sea water d. Water from the faucet

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8. If a pressure gauge is for a pressure cooker; a thermostat is for a_____?
a. Can Sealer b. Double Boiler c. Meat Grinder d. Refrigerator
9. Which of the following is not a Personal Protective Equipment?
a. Hairnet b. Laboratory Gown c. Mask d. Sandals
10. How many drops of sap or syrup sample are needed in testing the refractometer?
a. four b. one to two c. three d. two to three

REFERENCE:
CBLM Food Fish Processing Learning Material Grade 10
K to 12 MELC 2020

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