DIVISION OF GEN.

TRIAS CITY
Project ISuLAT – ACTIVITY SHEETS in Technology and Livelihood Education 8 (TLE)
(Intensified Support to Learning Alternatives Through Activity Sheets)

FOOD PROCESSING (SALTING/CURING/SMOKING) G8 (Exploratory)

QUARTER 4–WEEK 1: PREPARING EQUIPMENT, TOOLS FOR
SALTING, CURING AND SMOKING
Name of Learner: ________________________________________ Date: __________________________
Grade & Section: ________________________________________ Teacher: _______________________

MOST ESSENTIAL LEARNING COMPETENCY (MELC): TLE_AFFP9-12SL-Ia-c-1

● Prepare equipment, tools, materials, and utensils.
Objectives:
1. Identify equipment, tools and materials used in food processing.
2. Follow procedures on checking, sanitizing, and calibration of equipment.
3. Familiarize the equipment, tools and materials used in food processing.

TEACH ME
Learning Task 1:

Directions: Identify what is being asked in each statement. Choose your answer in the box and
write it on the space provided.

Freezer and Refrigerator Refractometer Dinarayan

Can Sealer Descaler or Scaler
______________________1. Is used to remove scales of fish.
______________________2. Is used to measure sugar concentration of sap and syrup for food.
______________________3. Defined as a smoking tray.
______________________4. Used in maintaining freshness of raw materials in a low or ambient
temperature.
______________________5. A machine that seals the can lid to the can body.

Learning Task 2:

EQUIPMENT, TOOLS AND MATERIALS USED IN FOOD PROCESSING

DIFFERENT TYPES OF SMOKEHOUSE

A. Can Sealer - A can sealer is a machine that seals the can lid to the can body in a way that is
completely airtight.
B. Smoke House - A smokehouse is a building where meat or fish is cured with smoke. The
finished product will be stored in the building, sometimes for a year or more.
1. Drier Smokehouse 4. Mechanical Smokehouse
2. Stainless Steel Smokehouse 5. Barrel Type Cold Smokehouse
3. Electric Smokehouse 6. Brick Smokehouse

C. Freezer and Refrigerator - Used in maintaining

freshness of raw materials and in providing an ideal low or
ambient temperature for storing processed tools.

https://learn.compactappliance.com/wp-
content/uploads/2014/03/types-of-freezers.jpg

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 TOOLS AND UTENSILS USED IN FOOD PROCESSING

A. MEASURING TOOLS
1. WEIGHING SCALES — is used to weigh products such as meat, vegetables, or fruit. They are
typically used to ensure portion uniformity.
2. MEASURING SPOONS- is used to measure an amount of an ingredient, either liquid or dry.
3. MEASURING CUP — is used to measure the volume of liquid or bulk solid as flour and sugar,
especially for volumes from about 50 mL (2 fl oz) upwards.
4. FOOD THERMOMETER — is used to measure the internal temperature of meat, especially
roasts and steaks, and other cooked foods.
5. REFRACTOMETER- is used to measure dissolved solids content of fruits and vegetables, sugar
concentration of sap and syrup for food.
6. SALINOMETER — is used to measure salinity or dissolved salt content.

B. CUTTING EQUIPMENT
1. KNIVES - used for cutting meat, dicing vegetables, disjointing some cuts, slicing herbs, and
chopping nuts.
2. FILLETING KNIVES - is a kitchen knife used to filet and prepare fish.
3. SCISSORS - is used for cutting and trimming foods such as meats.
4. DESCALER OR SCALER- is used to remove scales of the fish.

C. SALTING EQUIPMENT

1. OIL DRUM is used as a 2. EARTHEN POTS -is used

container to keep salted fish for storing salted products.
during the process.

https://images-na.ssl-images-
https://moreweddings.co.uk/assets/Blue_Oil_Drum.jpg
amazon.com/images/I/812OpEoGDLL.SX425.jpg

4. WOODEN SALTING VAT -

3. WOODEN SHOVEL - is
is used as a container for
used for mixing mixture of salt
salting process.
and small fish for salting.

https://i.pinimg.com/originals/86/80/c2/8680c2458dd6132
https://m.media-
7d70782adfa40b904.jpg
amazon.com/images/I/51IutBwiIgL._AC_SX466_.jpg

D. SMOKING EQUIPMENT

1. BAKLAD – made
2. BAKOL – a bamboo
of bamboo used for
basket used to transport
drying the fish prior
smoked.
to smoking.

https://reader012.docslide.net/reader012/html5/20170803/54 https://74fdc.files.wordpress.com/2013/01/adirondack-basket-
4fee46b1af9f0d098b48a7/bg4.png straps.jpg

3. BISTAY - is used
to separate large and 4. DINARAYAN-is a
smaller objects. It is smoking tray made of
also used to collect wood.
sun dried fish.
http://philippineculturaleducation.com.ph/wp- https://reader012.docslide.net/reader012/html5/20170803/54
content/uploads/2018/07/Bist%C3%A1y.jpg 4fee46b1af9f0d098b48a7/bg4.png

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 5. PANAKIP - is used 6. PANANDOK - is a big
for covering to make the
metal ladle scoop up the
fish submerged in salt cooked fish from the
while boiling.
boiling brine.
https://image.slidesharecdn.com/kto12fishprocessinglearning
https://images-na.ssl-images-
module-130822015015-phpapp01/95/k-to-12-fish-processing-
amazon.com/images/I/71nrA8%2BKBjL._SX425_.jpg
learning-module-27-638.jpg?cb=1377136246
D. OTHERS

1. CHOPPING BOARD-
is a wooden or plastic 2. TONG- is used to
board on which foods grip and lift objects
(such as fish, meats, instead of holding them
and vegetables) are cut. directly with hands.

https://images-na.ssl-images- https://dijf55il5e0d1.cloudfront.net/images/na/7/5/5/7552
amazon.com/images/I/91jYKxUbZbL._AC_SL1500_.jpg 4_1000.jpg

3. UTILITY TRAYS -
is used for mixing
liquids or transferring
product from one
container to another.
https://cdn11.bigcommerce.com/s-
rfel4re9t4/products/4398/images/8043/Ultratech-1031-Utility-
Tray__91683.1523467010.1280.1280.JPG?c=2

PERSONAL PROTECTIVE EQUIPMENT

Note: It is very important to use personal protective equipment
to avoid contamination while
i f d
1. FOOD GLOVES - is used to prevent bare hand contact while preparing food.
2. HAIR NET - is used to reduce the chance of stray hairs while preparing food.
3. APRON/LAB GOWN - is used to protect one's clothes and skin from stains and marks and for
hygienic purposes as well.
4. MOUTH MASK-is used to serve a 100% clean and safe to consume food.

Checking, Sanitizing and Calibrating Equipment

A. Procedure in Cleaning Equipment

1. Wash all the equipment with soap.
2. Rinse with clean water.
3. Disinfect by soaking in a sanitizer solution.
4. Remove from the solution.
5. Allow to air dry.
B. Procedure in Sanitizing Equipment
1. Prepare all the equipment that is needed to sanitize.
2. Measure a certain amount of chlorine and water.
3. Mix and dip the equipment in the mixture.
4. Remove from the solution.
5. Allow air to dry.
6. Pack and store in a clean and dry cabinet.
C. Calibrating Measuring Devices
1. For Weighing Scale - Make sure that the hand is pointed at zero to check the accuracy of
an empty weighing scale.
2. Food Thermometer - Put the food thermometer in hot food and check if the temperature
rises.
3. Refractometer - Put a drop of distilled water in the dark circular or rectangular area and
close the cover. Dark areas can be seen on the scale inside the eyepiece. Rotate the
calibration screw and wait until the dark area falls on the zero mark. Open the cover of the
refractometer. Dry the cover and glass using cotton cloth or tissue paper.
4. Salinometer - Put a 200 brine solution in the salinometer and check if it records the
reading properly.
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 LEARN MORE
Learning Task 3: Engagement
Directions: Determine the classification of the following equipment, tools, materials, and utensils
used for salting, curing, and smoking. Write MT if Measuring Tool, CE if Cutting Equipment, SE if
Salting Equipment, SME if Smoking Equipment and PPE if Personal Protective Equipment. Write
your answer on the space provided.

_____________ 1. Oil Drum _____________ 6. Panandok

_____________ 2. Refractometer _____________ 7. Wooden Shovel
_____________ 3. Filleting Knives _____________ 8. Food Thermometer
_____________ 4. Dinarayan _____________ 9. Scissor
_____________ 5. Mouth Mask _____________ 10. Bistay

Learning Task 4:
Directions: Arrange the following procedures by writing letter A as First Step, B as second step and
so on. Write your answers in the space provided.

Cleaning the equipment

______ 1. Allow to air dry.
______ 2. Rinse with clean water.
______ 3. Remove from the solution.
______ 4. Disinfect by soaking in a sanitizer solution.
______ 5. Wash all the equipment with soap.

EVALUATE NOW

SUMMATIVE ASSESSMENT:

A. WRITTEN TASK:
Directions: Read and understand each question carefully. Choose the letter of your best answer the
write your answer on the space provided.
____1. What tool is used to measure an amount of an ingredient, either liquid or dry?
A. Baklad B. Measuring cup C. Measuring spoon D. Oil Drum
____2. Which of the following is a bamboo basket used to transport smoke?
A. Baklad B. Bakol C. Bistay D. Wooden Spoon
____3. Which of the following is NOT a type of smokehouse?
A. Electric Smokehouse C. Wall Smokehouse
B. Brick Smokehouse D. Mechanical Smokehouse
____4. What tool is used to measure salinity or dissolved salt content?
A. Salinometer B. Knives C. Measuring cup D. Refractometer
____5. What tool is used for mixing liquids or transferring products from one container to another?
A. Wooden spoon B. Tong C. Utility trays D. Scissors
____6. Which of the following tools is used for covering to make the fish submerged in salt while
boiling?
A. Panakip B. Panandok C. Bistay D. Dinarayan
____7. Which tool is used for storing salted products?
A. Oil drum B. Earthen pots C. Wooden shovel D. Wooden Salting Vat
____8. Which tool is used to serve a 100% clean and safe to consume food?
A. Food gloves B. Hair net C. Apron D. Mouth mask
____9. To calibrate this measuring device, you must put it in hot food and check if the temperature
rises. What tool is it?
A. Salinometer B. Refractometer C. Food thermometer D. Weighing scale
____10. When sanitizing the equipment, what is the last procedure to follow?
A. Allow air to dry. C. Mix and dip the equipment in the mixture.
B. Remove from the solution. D. Pack and store in a clean and dry cabinet.

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B. PERFORMANCE TASK
Directions: For ODL - Make your own organizer showing the classification of the different
equipment, tools, materials, and utensils used for salting, curing, and smoking. MDL make a scrap
book of different tools used in food processing, you may use pictures, or you may draw the tools.

RUBRICS

CRITERIA 5 points 3 points 1 point Rating

Most Little of
All classification
classification of classification of
of equipment,
equipment, equipment,
COMPLETENESS tools and
tools and tools and
materials were
materials were materials were
shown.
shown. shown.
Shows a little Neatness and
Work is neat and
neatness and Creativity are
shows creativity
NEATNESS creativity in not shown in
in making the
making the making the
output.
output. output.
Finish the task Finish the task Finish the task
TIME on the given
ahead of the beyond the
MANAGEMENT time
given time given time
TOTAL

References:
PIVOT IV-A Learner’s Material, Quarter 1, First Edition, 2020 - TLE Grade (Food Processing) Grade
7/8
K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module

Writer: Ms. Rhocell S. Cupino

Content Editor/Language Editor: Mr. Kenneth M. Columna
Evaluator/Validator: Mrs. Divina S. Tumbaga
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