RYSMAICA 2.pptx final demonstration sir marcelo

RYSMAICA 2.pptx final demonstration sir marcelo

1. OPENING PRAYER

2. CLASSROOM RULES Arrange your chairs Pick up the pieces of papers under your chairs Avoid noise when someone is talking Participate in Class

3. LEARNING OBJECTIVES At the end of the lesson the learners should be able to: 1. Classify equipment, tools and utensils commonly used in food (fish) processing. 2. Use appropriate equipment, tools and utensils in food (fish) processing. 3. Value the importance of manufacturer’s specifications in commonly used equipment, tools and utensils in fish processing.

4. LET’S PLAY FACT OR BLUFF

5. FISH PROCESSING PREVENTS WASTAGE AND PROLONG THE SHELL LIFE OF HIGHLY PERISHABLE FISH FACT BLUFF

6. TRADITIONAL METHODS OF PROCESSING FISH ARE CONFINED TO CANNING AND FREEZING FACT BLUFF

7. EVERY EQUIPMENT, TOOL AND UTENSIL WHEN PURCHASED ARE ACCOMPANIED WITH MANUAL CONTAINING SPECIFICATIONS AS HOW THEY ARE USED. FACT BLUFF

8. MANUAL SPECIFICATIONS MAY INCLUDE DIMENSIONS, WEIGHTS, AND CAPACITIES OF PURCHASED EQUIPMENT. FACT BLUFF

9. WHEN USING ANY EQUIPMENT, TOOL, OR DEVICE IT IS IMPORTANT TO READ AND UNDERSTAND THE MANUFACTURER’S SPECIFICATIONS TO EFFECTIVELY USE THEM AND PREVENT ANY ACCIDENT FACT BLUFF

10. SELECT TOOLS, EQUIPMENT, UTENSILS AND INSTRUMENTS IN FOOD (FISH) PROCESSING

11. UNLOCKING OF DIFFICULTIES Psychrometer: A psychrometer is a handheld device used to measure humidity Salinometer: is a device designed to measure the salinity, or dissolved salt content, of a solution. Anemometer: is an instrument that measures wind speed. This type of anemometer has a spinning wheel. The stronger the wind blows, the faster the wheel rotates.

12. COMMONLY USED EQUIPMENT, TOOLS AND UTENSILS IN FISH PROCESSING AND ITS USE OF SPECIFICATION Every equipment, tool and utensil when purchased are accompanied with a manual containing specifications as to how they are used, manipulated, operated, cared for and stored to lengthen their serviceability. Specifications usually include the following: 1. Important safeguards or basic safety precautions to follow when using the device like a pressure cooker for instance. 2. Warning labels serve as reminder to the user to read and follow instructions on the proper use and operation of a certain device equipment or tool. 3. Dimensions, weights, and capacities as in the case of cookers, boilers, and steamers. 4. Instructions on caring for the equipment, tool or utensil. 5. Instructions on the correct usage of the device.

13. CAN SEALER REFRIGERATOR FREEZER PRESSURE COOKER EQUIPMENTS IN FOOD (FISH) PROCESSING

14. CAN SEALER REFRIGIRATOR FREEZER PRESSURE COOKER I t is an equipment used to seal tin cans with its first and second operation rolls EQUIPMENTS IN FOOD (FISH) PROCESSING

15. REFRIGERATOR FREEZER PRESSURE COOKER CAN SEALER EQUIPMENTS IN FOOD (FISH) PROCESSING

16. CAN SEALER REFRIGIRATOR FREEZER PRESSURE COOKER It is an important canning equipment used to process fish packed in a hermitically sealed container at a high controlled temperature and pressure for a certain period of time. EQUIPMENTS IN FOOD (FISH) PROCESSING

17. CAN SEALER REFRIGERATOR FREEZER PRESSURE COOKER EQUIPMENTS IN FOOD (FISH) PROCESSING

18. REFRIGIRATOR FREEZER I t is used for storing foods like fish and raw meat at or above freezing point ( 0 C and below ) CAN SEALER PRESSURE COOKER EQUIPMENTS IN FOOD (FISH) PROCESSING

19. CAN SEALER REFRIGERATOR FREEZER PRESSURE COOKER EQUIPMENTS IN FOOD (FISH) PROCESSING

20. REFRIGERATOR CAN SEALER FREEZER PRESSURE COOKER I t is used for storing foods like fruits and vegetables in a low temperature ( 4 C ) EQUIPMENTS IN FOOD (FISH) PROCESSING

21. CAN SEALER REFRIGERATOR FREEZER PRESSURE COOKER EQUIPMENTS IN FOOD (FISH) PROCESSING

22. Tools/Instrument and Utensils Weighing Scale Measuring cups for dry ingredients Measuring spoons

23. Tools/Instrument and Utensils Measuring cups for dry ingredients Measuring spoons This is used to weigh raw materials and other ingredients. Weighing Scale

24. Tools/Instrument and Utensils Weighing Scale Measuring cups for dry ingredients Measuring spoons

25. Tools/Instrument and Utensils Weighing Scale Measuring cups for dry ingredients Measuring spoons This is also used to measure small quantities of ingredients

26. Tools/Instrument and Utensils Weighing Scale Measuring cups for dry ingredients Measuring spoons

27. Tools/Instrument and Utensils Measuring cups for dry ingredients Weighing Scale Measuring spoons These are used for measuring dry ingredients

28. Tools/Instrument and Utensils Weighing Scale Measuring cups for dry ingredients Measuring spoons

29. Anemometer Salinometer Kitchen Thermometer Measuring cup for liquid ingredients

30. Measuring cup for liquid ingredients Salinometer Anemometer Kitchen Thermometer These are used for measuring liquid ingredients

31. Anemometer Salinometer Kitchen Thermometer Measuring cup for liquid ingredients

32. Kitchen Thermometer Measuring cup for liquid ingredients Anemometer Salinometer It is used to measure the temperature of a sugar mixture and used during pasteurization of vinegar

33. Anemometer Salinometer Kitchen Thermometer Measuring cup for liquid ingredients

34. Salinometer Kitchen Thermometer Measuring cup for liquid ingredients Anemometer It is used to measure the pH level and degree of salinity or brine strength of a solution

35. Anemometer Salinometer Kitchen Thermometer Measuring cup for liquid ingredients

36. Anemometer Salinometer Kitchen Thermometer Measuring cup for liquid ingredients It is used to determine the velocity of the wind in sun drying

37. Anemometer Salinometer Kitchen Thermometer Measuring cup for liquid ingredients

38. “Complete Me” Directions: Supply the missing word in understanding the manufacturer’s specifications to properly or accurately manipulate purchased equipment, tools or utensils that are commonly used in fish processing. Choose your answer from the given choices below. - Important - manual - prevent - serviceability - specifications - systematic   Every equipment, tool and utensil that are purchased are accompanied with a _______ containing specifications as to how they are used, manipulated or operated, cared for and stored to lengthen their_______. When using any equipment, tool or device it is _______ to read and understand the manufacturer’s specifications in order to properly or accurately use or manipulate them and _______ any accident that may occur due to ignorance or lack of information pertaining to their correct usage. Being familiar with all information pertaining to food processing equipment, it results to _______, orderly and accurate accomplishment of tasks.

39. GROUP ACTIVITY: Students will work in pairs or small groups to examine a specific piece of fish processing equipment (e.g., pressure cookers, canning machines, or filleting knives). They will explore the manufacturer's specifications and discuss how these guidelines ensure safety, optimal performance, and quality outcomes in fish processing.   Presentation (10 minutes per group): Each group will present their findings, addressing the following questions: What are the key specifications of the equipment? Why is it important to follow these specifications in fish processing? What could happen if the manufacturer’s instructions are not followed?

40. Criteria Excellent (4 points) Good (3 points) Fair (2 points) Poor (1) Needs Improvement (1 point) Score Understanding of Specifications Fully explains all key specifications (safety, capacity, care, usage) in detail and relates them to fish processing Explains most key specifications, with a good understanding of their relevance. Mentions some specifications, but lacks depth in explaining their importance. Provides minimal explanation of specifications and their relevance.   Application of Knowledge Clearly connects specifications to safety, quality, and efficiency in processing. Provides detailed examples. Makes clear connections between specifications and fish processing outcomes. Some connections to fish processing are made, but they are vague or incomplete. Struggles to make connections to fish processing or offers incorrect information.   Presentation and Communication Presentation is clear, well-organized, and engaging. All members participate equally. Presentation is clear, and most members participate. Presentation is somewhat disorganized or unclear, with uneven participation. Presentation lacks clarity, and minimal participation from members.   Creativity and Problem-Solving Offers creative solutions or insights based on specifications, and suggests improvements for better use. Suggests useful solutions or insights based on the specifications. Makes some suggestions, but they are not fully developed or practical. Does not offer suggestions or problem-solving ideas.   Time Management Manages time effectively and presents within the allotted time. Manages time well but slightly exceeds the time limit. Presentation is rushed or exceeds the time limit significantly. Fails to manage time properly and does not present within the time limit.  

41. 1. Why is it important to follow safety precautions when using fish processing equipment? 2. Why should fish processing tools and equipment be properly maintained and stored? 3. why is it important to know the functions of the tools that we tackle? 4. do you think that knowing this thing can help your work effectively? W hy?

42. “ Tell Me Who I Am” Directions: Identify the equipment, tool or utensil commonly used in fish processing that is being described according to its use. Choose your answer form the given choices below and write it on the space provided. Bakol Smokehouse Can sealer Earthen pots Filleting knives Fish Scale Remover Knives Panandok Bistay Salinometer Pugon Wooden Shovel 1. Cutting tool used for filleting fish. 2. Used in removing the scales of a fish. 3. Bamboo basket used for collecting sun dried fish. 4. Made of bamboo basket used to transport smoked fish. 5. Equipment that is used in treating the fish or meat with smoke. 6. Salting materials that are used in storing the salted products. 7. Measuring device that is used to measure the salinity of brine. 8. Big metal ladle used to scoop up the cooked fish from the boiling brine. 9. Equipment used to seal tin cans with its first and second operation rolls. 10. Equipment used for mixing or stirring the mixture of salt and small fish

43. ASSIGNMNENT: Choose one tool or piece of equipment from your list in question 1. Describe the correct steps to use it safely and effectively according to standard procedures or manufacturer specification.

44. THANK YOU!