SSelect Tools, Equipment, Utensils and InstrumentsIN TLE 8 FOOD OPROCESSING

In food (fish) processing, the need to select tools, equipment and utensils to be used is a very important skill to learn. This includes knowledge of the functions/uses, description, care and maintenance and ways of reporting defects as the case maybe. Each has also its specific purpose as to the kind of food processing method. Every equipment, tool and utensil that are purchased are accompanied with a manual containing specifications as to how they are used ,manipulated, cared for and stored to lengthen their serviceability. Specifications include important safeguards or basic safety precautions to follow when in use, warning labels that reminds user to read and follow before using, dimensions and capacities it can carry like cookers and steamers, instructions on caring and its appropriate or correct usage.
Most importantly, knowing the parts, functions and procedures on the use of the standard devices need to be reviewed in order to ensure the food processor to use properly and appropriately thus doing the work systematically and accurately.
EQUIPMENT - are things which are used to provide specific service or function.
TOOLS - are implements used by hand when doing an activity or work.
UTENSILS - implements specially for use in the kitchen.

1. Select Tools, Equipment, Utensils and Instruments

2. TASK 1: AM I FAMILIAR??? DIRECTIONS: Take a look at the pictures on the next slide. Say (HAPPY) if it looks familiar to you and (BIRTHDAY) if it is not.

3. TOOLS/UTENSILS EQUIPMENT/INSTRUMENT    

4. TASK 2: MAKE A GUESS !!!! Directions: Read the statements below that best described the pictures in each box. Guess their names and get your answer from the given words found on the left side of the box. Write your answers on your activity notebook!

5. __________ 1. I am a 13-letter word that looks like a penlight and used to measure the sugar content of sap or syrup. __________ 2. My appearance resembles a clock and when loaded a part of me will move in a clockwise direction measuring weights of raw materials and small quantities of ingredients. __________ 3. I have several pointed spikes needed to remove scales of fish. __________ 4. If I happened to have life, I can feel the pain when chopping and cutting is done on top of me. __________ 5. Be careful of me; I can soften bones ones you are inside of me because I am hermitically sealed at a high controlled temperature and pressure.

6. Based from the activity that you have just answered, what can you say about the images/ pictures? What are these things mean to you? Actually you have encountered the different tools, equipment and utensils used in food ( fish ) processing covering the first part of this learning module/material. In food (fish) processing, the need to select tools, equipment and utensils to be used is a very important skill to learn. This includes knowledge of the functions/uses, description, care and maintenance and ways of reporting defects as the case maybe. Each has also its specific purpose as to the kind of food processing method.

7. Every equipment, tool and utensil that are purchased are accompanied with a manual containing specifications as to how they are used ,manipulated, cared for and stored to lengthen their serviceability. Specifications include important safeguards or basic safety precautions to follow when in use, warning labels that reminds user to read and follow before using, dimensions and capacities it can carry like cookers and steamers, instructions on caring and its appropriate or correct usage. Most importantly, knowing the parts, functions and procedures on the use of the standard devices need to be reviewed in order to ensure the food processor to use properly and appropriately thus doing the work systematically and accurately.

8. Select Tools, Equipment, Utensils and Instruments

9. Definition of Terms : EQUIPMENT - are things which are used to provide specific service or function. TOOLS - are implements used by hand when doing an activity or work. UTENSILS - implements specially for use in the kitchen.

10. EQUIPMENT

11. Name of Equipment Can Sealer Uses/Function It is an equipment used to seal tin cans with its first and second operation rolls Description Made of heavy metal and operated manually Picture/Image

12. Name of Equipment Pressure Cooker Uses/Function 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 Description Usually made of heavy duty metal and available in different capacities Picture/Image

13. Name of Equipment Smoke House Uses/Function It is a device used in treating the fish or meat with smoke which can be a cold smokehouse – when the smoke is 2 meters away from the fish and the temperature of smoke is 32 C – 43 C or a hot smokehouse – if the fish is in close proximity to the source of smoke and a temperature of 66 C – 88 C is produced. Description Comes in different types like cabinet, barrel or drum Picture/Image

14. Name of Equipment FREEZER Uses/Function It is used for storing foods like fish and raw meat at or above freezing point ( 0 C and below ) Description Available as vertical or upright freezer Picture/Image

15. Name of Equipment REFRIGERATOR Uses/Function It is used for storing foods like fruits and vegetables in a low temperature ( 4 C ) Description Available in different sizes Picture/Image

16. MEASURING DEVICES

17. Name of Tools/Instrument and Utensils Uses/ Functions Description Picture/Image 1. Weighing Scale This is used to weigh raw materials and other ingredients. Has different capacities and sensitivities 2. Measuring spoons This is also used to measure small quantities of ingredients With fractional measures such as 1 tbsp, ½ tbsp., 1 tsp, ½ tsp, ¼ tsp, and 1/8 tsp

18. Name of Tools/Instrument and Utensils Uses/ Functions Description Picture/Image 3. Measuring cups for dry ingredients These are used for measuring dry ingredients With fractional measures like 1 cup, ½ cup, ¼ cup, 1/8 cup 4. Anemometer It is used to determine the velocity of the wind in sun drying Usually made of steel or plastic

19. Name of Tools/Instrument and Utensils Uses/ Functions Description Picture/Image 5. Refractometer It is used to measure the sugar content of sap and syrup. Distilled water is used in calibrating this instrument and one drop of sap/syrup is used for testing sugar content. Looks like a telescope where measuremen t is seen by looking in the ocular lens 6. Psychrometer It is used to measure the relative humidity of the air when sun drying

20. Name of Tools/Instrument and Utensils Uses/ Functions Description Picture/Image 7. Graduated Cylinder It is used in measuring the volume of liquid Usually made of glass or plastic 8 Kitchen Thermometer It is used to measure the temperature of a sugar mixture and used during pasteurization of vinegar Comes in round and rod shapes 9. Salinometer It is used to measure the pH level and degree of salinity or brine strength of a solution Usually made of glass and floats when soaked in a solution

21. CUTTING AND PREPARING UTENSILS

22. 1. Kitchen knives For cutting or slicing fish or meat and other food items and for scaling fish.

23. 2. Filleting knives Used for filleting fish

24. 3. KITCHEN SCISSORS Used for trimming fins of fish.

25. 4. Descaler / scaler Used for removing scales of fish

26. 5. Forceps Used for removing spines as in deboning of fish

27. 6. Tong Used for picking up or handling food

28. 7. Chopping board It is where fish or meat are cut; ingredients are sliced or minced

29. THANK YOU! Do you have any questions?

30. ASSIGNMENT HUGOT/PICK UP LINE. Directions: From the selected tools, equipment and utensils used in food (fish) processing, choose any TWO of them and create a hugot or pick up line to describe the usage of the tool. Write your answer on the vacant spaces of your answer sheet. Example of Hugot line : Sana REFRACTOMETER na lang ako.. para kaya kong sukatin ang tamis ng pagmamahal mo. Example of Pick up line : THERMOMETER ka ba? Bakit? Kasi habang hinawakan kita, nanlalamig ang temperatura k o.

31. SALTING AND SMOKING TOOLS AND EQUIPMENT MS. JOYCE ANNE. UMBAO.

32. SALTING

33. Salting  is a method of preserving food, that was more common before modern refrigeration. Salting preserves food by drawing water out of the food, preventing bacteria growing and spoiling the food. There are two methods of salting food : 1. Dry Curing -The food is surrounded in salt and left in a cool dry place. As water will be drawn out into the salt it may be necessary to pour the accumulated liquid out. 2. Wet Curing -A brine is prepared by dissolving salt in water, the food is then placed in the brine and left in a cool dry place. It is possible to introduce new flavours to the food by adding spices to the brine, for example juniper berries or peppercorns . SALTING

34. Depending on how much salt is used the food could last for a few months to a few years, and the technique adds flavor as well, though some do not like the taste of salted foods. Salted food is very salty and may need to be reconstituted, to reintroduce water and remove some of the salt.

35. Oil drum it is used as a container to keep salted fish during the process

36. EARTHEN POTS Earthen pots are used in storing salted products

37. Wooden salting vat is a container used in the salting process.

38. Wooden shovel Is used for mixing mixture of salt and small fish for salting

39. SMOKING

40.   Smoking is one of the oldest methods of preserving foodstuffs. Removing the moisture from food helps prevent bacterial and fungal growth which would ruin stored foods. Smoking is a method of drying that also imparts flavor to the food (usually meat items), and smoke helps keep bacteria-carrying-insects away during the drying process. SMOKING

41. Dinarayan is a smoking tray made of wood s

42. baklad Baklad is made of bamboo used in drying the fish.

43. Bistay is a bamboo basket used for collecting sun dried fish prior to smoking

44. BAKOL is a bamboo basket used to transport smoked fish

45. PANAKIP Panakip is a bamboo cover used to keep fish submerged in the brine while salting.

46. Panandok is a big metal ladle to scoop up the cooked fish from the boiling brine.

47. BAMBOO POLES Bamboo Poles used to handle the baklad

48. Pugon is a concrete heat source used when pre- cooking fish in a brine. .

49. Food (Fish) Processing tools, equipment, utensils and instruments has its corresponding uses/functions or purpose depending on the method of processing to be done. This is where you section ends. Duplicate this set of slides as many times you need to go over all your sections.

50. When selecting and using any equipment, tools and utensils, it is very important to read and understand the manufacturer’s specifications in order to properly or accurately use them and prevent any accident that may occur due to ignorance or lack of information with regards to their correct usage . Being familiar with all information pertaining to food processing equipment, tools and utensils results to systematic, orderly and accurate accomplishment of tasks thus proper care and maintenance can also be done easily. This is where you section ends. Duplicate this set of slides as many times you need to go over all your sections.

51. . Before manipulating or using them, it is highly advised and recommended to do inspection or check up whether it is in good condition and functional. Whatever defects than can be seen/noticed must be repaired or if not reported to the teacher to avoid or prevent any accident in the process This is where you section ends. Duplicate this set of slides as many times you need to go over all your sections.

52. ANALOGY: Paired Approach: Directions : Each item consists of a pair of words which relate to each other in a certain way. Below the item are four other pairs labeled a,b,c and d. Choose the pair of words which relate to each other most clearly in the same way as the words in the original pair. Write your answers on your answer sheet. Example : psychrometer: relative humidity: anemomete r: wind velocity anemomete r: wind velocity c. refractometer: instrument salinometer: equipment d. thermometer: device ….In this example, the words relative humidity is measured using psychrometer , in the same way wind velocity is measured by using anemometer , so the answer is letter a

53. 1. Baklad:drying fish: ___________________________: ________________________ a. Dinarayan : smoking fish c. bakol: basket b. Panandok : ladle d. panakip: scoop 2. Transporting smoked fish: bakol: ________________: ________________________ a. Collecting sun dried fish: bistay c. panandok: ladle b. Bamboo pole: baklad d. panakip: scoop 3. Wooden vat: brine salting: _____________________: ________________________ a. Wooden shovel: salt mixing c. baklad: bamboo pole b. Panakip : scoop d. panandok: ladle 4. descalers : removing scales: ____________________: ________________________ a. kitchen scissors: trimming off fins c. measuring tool: measuring cup b. kitchen knives: utensil d. chopping board: kitchen tool 5. weighing scale: measuring device: ______________: ________________________ a. nemometer : wind velocity c. refractometer: sap/syrup b. salinometer : brine solution d. thermometer: measuring instrument

54. THANK YOU! Do you have any questions? [email protected] 555-111-222 mydomain.com

55. Unforgettable Experiences . On a clean sheet of paper, copy and answer the table below. Recall and identify three most unforgettable experiences you had in school and in the community. Examples have been given to guide you.

56. Processing Questions: . How did these experiences help you? 1. Was it easy or difficult to describe your experiences in school and community? Why? !

57. Processing Questions: How many positive and negative experiences do you have? 2 . Do you think these positive and negative experiences will help you to be better in your studies? How ? 3. How did these make an impact on you and how will the lessons help you?

58. LADDER to Success Everyone has a story to tell. We have positive experiences that make us feel good and happy, like winning in a school competition, celebrating a milestone, and receiving gifts or praise from other people. We also have negative experiences that make us feel uncomfortable, sad, fearful, or angry, like losing in a game, being sick, or getting a failing grade. These positive and negative experiences can serve as our guide and inspiration in achieving success. Through these experiences we learn from our mistakes and we realize the value of our decisions. Here are some tips to success using the LADDER:

59. Acknowledge your strengths and weaknesses, the lessons you learned from your personal experiences, and from other person’s experiences, so that you will know what to do in challenging times.

60. Discipline should be observed in your thoughts and actions. This is an important aspect of learning that would help you in your everyday life. .

61. Dream big and do better. Always remember successful people dreamed first to become successful..

62. Explore. Discover new things and be open to all possibilities. Do not be afraid to join in organizations or try to learn new skills.

63. Responsible. Be responsible for all the decisions you will make.

64. The experiences you learn from your home, school, and community will contribute in your success because it will give you confidence in meeting challenges in life as you work toward your goals and climbing the ladder to success.

65. My Ladder to Success . On a sheet of paper, make your plan for success on the ladder. Using your experiences in the past, make a plan on how you can be successful. On the top portion write your goal for this school year and label each step what will you do to reach the top of the ladder or your goal 01

66. ASSIGNMENT Complete the phrase below. Write your answer on a clean sheet of paper. Experience is the best teacher because __________________________________________ ____________________________________________________________________________________

67. Did you know? Did you know that elephants can sense storms? Elephants may be able to detect a thunderstorm from hundreds of miles away, and will head towards it, looking for water.

68. Some facts about my cats. Traveled by plane. Twice! Of my cats are adorable. 100% 25% 75% Are females.

69. Let’s review some facts. Elephants Koalas are even more lazy than cats. Dogs Elephants can sense storms. Cats Dogs can smell your feelings. Pandas Kangaroos Koalas Pandas don’t hibernate. There are more kangaroos than humans in Australia. Cats use their whiskers as feelers.

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