JUNIOR HIGH SCHOOL DEPARTMENT
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2nd Quarter TLE 8
Week 1
Lesson: Tools and Equipment, utensils and instruments
according to Food Processing Method.
I. Objectives
A. Content Standard
The learners demonstrate understanding of uses and maintenance of food
processing tools, equipment, instruments and utensils in food processing.
B. Performance Standard
The learners uses and maintain appropriate food processing tools, equipment,
instruments and utensils and report accordingly upon discovery defects.
C. Learning Competencies
At the end of the lesson, you are expected to identify the food processing method
and equipment and the importance of food processing and equipment in
conducting self-evaluation on the required performance.
D. Most Essential Learning Competencies
Select tools, equipment, utensils, and instruments according to food
processing methods. (TLE_AFFP9-12UT-0a-1)
II. Content
FOOD PROCESSING METHOD
JUNIOR HIGH SCHOOL DEPARTMENT
Activity 1: Pre-Assessment
\ the meaning and functions in Column A with the terms in Column B. Write
Match
only the letter of your answer.
A
1. method of curing in which moisture is
removed through natural or artificial
processes.
2. Method of preservation and flavoring
processes in meat and fish by the
combination of salt, sugar, nitrate.
3. Application of salt whereby the moisture
content is lowered to the point where bacterial
and enzymatic activities are retarded.
4. Preserving fish by the application of smoke
with the aid of salting, drying, and heat
treatment.
5. Preserve food by slowing down the growth
and reproduction of microorganisms and the
action of enzymes that cause food to rot.
6. Cooking food sealing it sterile cans or jars and
boiling the containers to kill or weaken any
remaining bacteria as a form of sterilization.
7. Preserving food by cooking in a material that
solidifies to form a gel.
8. Preserving food using vinegar and spices by
anaerobic fermentation in brine.
9. Food is cooked with sugar until they are
crystalized and stored dry.
10. The most common technique in the modern
world to preserve/process food in a big cold
storage.
B
A. Drying
B. Curing
C. Salting
D. Smoking
E. Refrigeration
F. Canning/Bottling
G. Jellying
H. Pickling
I. Sugaring
J. Freezing
JUNIOR HIGH SCHOOL DEPARTMENT
Activity 2: Exploring Activity
\ ME RIGHT!
SPOT
Direction: A printed puzzle is provided for your answer in this activity. Spot
vertically or horizontally at least 10 words commonly appear in the puzzle you
have. Draw rectangle to emphasize your answer like the first two words you can
see in the puzzle below.
Process Questions:
1. Based on the word that you find, what do you think is our lesson all about?
___________________________________________________________
___________________________________________________________
___________________________________________________________
2. What is the difference between tools and equipment?
___________________________________________________________
___________________________________________________________
___________________________________________________________
JUNIOR HIGH SCHOOL DEPARTMENT
\ 3 : KWL
Activity
What I know
What I want to know
What I’ve learn
CONCEPT NOTES
Equipment, tools, utensils, and instruments are essential in processing raw
materials. Each plays a vital function to produce a good quality product. Hence,
proper procedure for use, pre-operational check-up, and identifying defects should
be observed.
One of the factors to consider in selecting and preparing equipment to be used is
to determine what methods of food processing need to be applied. Food
processing is the modification of agricultural products into food, or of one form of
food into other forms. Looking back at what you have accomplished in the onset
of this lesson, raw materials can be transformed into other form or product.
For example: Corn can be transformed into cornstarch, corn oil,
corn flakes, etc. What do you think are the equipment, tools, utensils, and
instruments used? Are you going to use the same when you process meat, fish,
fruits, and vegetables ? Maybe there are some equipment and tools that serve the
same purpose as the other, but each method of processing differs from the other.
Hence, you will be using definite or varied types of equipment or tools.
The following are some of the methods of food processing.
1. Drying - method of curing in which moisture is removed through natural or
artificial processes.
JUNIOR HIGH SCHOOL DEPARTMENT
2. Curing - method of preservation and flavoring processes in meat and fish
\ by the combination of salt, sugar, and nitrate.
3. Pickling - preserving food using vinegar and spices by anaerobic
fermentation in brine.
4. Salting - application of salt whereby the moisture content is lowered to the
point where bacterial and enzymatic activities are retarded.
5. Smoking - preserving fish by the application of smoke with the aid of
salting, drying, and heat treatment.
6. Refrigeration - preserve food by slowing down the growth and reproduction
of microorganisms and the action of enzymes that cause food to rot.
7. Canning/Bottling - cooking food, sealing it in sterile cans or jars, and
boiling the containers to kill or weaken any remaining bacteria as a form of
sterilization.
8. Jellying- preserving food by cooking in a material that solidifies to form a
gel.
9. Sugaring- foods are cooked with sugar until they are crystallized and stored
dry.
10. Freezing - the most common technique in the modern world to
preserve/process food in a big cold storage.
In preparing products, you will use equipment, tools, and utensils based on how
the product is made. They can function well if they are properly maintained,
followed proper procedure for use, pre-operational check-up and identified
defects or damages for immediate action.
Reporting on faulty and damaged equipment is necessary for the food
processing business. It will facilitate troubleshooting and procurement of parts
replacement and repair of defective parts. You are in charge for the inspection
and checking of the equipment/machine used in food processing and must
make a necessary report regarding the breakdown of equipment/machine,
tools, and utensils, and furnish a report to the person responsible in the
troubleshoot and repair of the equipment/machines, tools and utensils that
breaks down.
Tools and Equipment Used in Salting
1. Fish scalper- this is used to remove the scales of the fish
2. Knives- these are used for cutting and eviscerating the fish
JUNIOR HIGH SCHOOL DEPARTMENT
3. Measuring spoon- these are used to measure the preservatives or
ingredients
needed.
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4. Oil drum- this is used as a container to keep salted fish during the process
5. Salinometer- this is used to measure the salinity or concentration of brine
solution.
6. Wooden basin- this is used in mixing salt and fish
7. Wooden bat- this is use for brine salting large quantities of fish
8. Wooden basket or kaing- this is used in carrying or transporting fish
materials and finished products.
Revisiting Activity 3: KWL
Write the things that you wanted more to learn about the lesson.
What I know
What I want to know
What I’ve learned
Seatwork 1: Write me down!
Directions: Answer the following questions.
1. What is the different processing method?
___________________________________________________________
___________________________________________________________
___________________________________________________________
____________________________________
2. Is it necessary to have the right food processing method in a certain food?
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___________________________________________________________
___________________________________________________________
____________________________________
3. In your own words, what is food processing?
___________________________________________________________
___________________________________________________________
JUNIOR HIGH SCHOOL DEPARTMENT
___________________________________________________________
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Seatwork 2: Identify me!
Directions: Identify the following pictures of what kind of food processing will
be shown.
1.
2.
3
4.
5.
JUNIOR HIGH SCHOOL DEPARTMENT
\ 4: What’s the name?
Activity
Direction: with the given word/words inside the box, try to give the name of the
images/pictures below. Write your answer on your answer sheet.
__________1.
___________2.
__________3.
___________4.
__________5.
___________6.
__________7.
___________8.
__________9.
___________10.
JUNIOR HIGH SCHOOL DEPARTMENT
\ Assessment:
Weekly
Directions: Write T if the statement is correct and write F if not.
____________1. Freezing is the most common technique in the modern world
to preserve/process food in a big cold storage.
_____________2. Sugaring is foods which are cooked with sugar until they are
crystallized and stored dry.
_____________3. Canning is preserving food by cooking in a material that
solidifies to form a gel.
_____________4. Jellying is a cooking food, sealing it in sterile cans or jars,
and boiling the containers to kill or weaken any remaining bacteria as a form of
sterilization.
_____________5. Drying is a method of curing in which moisture is removed
through natural or artificial processes.
_____________6. Curing is a method of preservation and flavoring processes
in meat and fish by the combination of salt, sugar, and nitrate.
_____________7. Pickling is preserving food using vinegar and spices by
anaerobic fermentation in brine.
_____________8. Salting is an application of salt whereby the moisture content
is lowered to the point where bacterial and enzymatic activities are retarded.
_____________9. Refrigeration is preserving fish by the application of smoke
with the aid of salting, drying, and heat treatment.
____________10. Smoking is preserving food by slowing down the growth and
reproduction of microorganisms and the action of enzymes that cause food to
rot.
JUNIOR HIGH SCHOOL DEPARTMENT
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Activity
5: REFLECTION!
Direction: Sum-up what you have learned by answering the following
questions.
1. What is the different processing method?
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
________________________________________________
2. What is the difference between tools and equipment?
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
________________________________________________
Revisiting Activity 3: KWL
What have you learned in the lesson?
What I know
What I want to know
What I’ve learned
JUNIOR HIGH SCHOOL DEPARTMENT
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