7 8 Food Processing q1 w1 m1 Final

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7-8-Food Processing-Q1-W1-M1-Final
Hospitality Management (Cebu Technological University)
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7/8
Technology and
Livelihood Education
Agri- Fishery Arts- Food Processing
Quarter 1- Module 1:
Select Tools, Equipment, Utensils
and Instruments

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Technology and Livelihood Education – Grade 7/8

Alternative Delivery Mode
Quarter 1- Module 1: Select Tools, Equipment, Utensils and Instruments
First Edition, 2020
Republic Act 8293 section 176 states that: No copyright shall subsist in any work of
the Government of the Republic of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such work
for profit. Such agency of office may, among other things. Impose as a condition the payment
of royalties.
Borrowed materials (i.e., songs, stories, poems, photos, brand names, trademarks,
etc.) included in this book are owned by their respective copyright holders. Every effort has
been exerted to locate and seek permission to use these materials from their respective
copyright owners. The publisher and authors do not represent nor claim ownership over them.
Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
DEVELOPMENT TEAM OF THE MODULE
Writers : Maria Luisa B. Sucalit

Editor : Jose Garry R. Napoles
Reviewers : Analorgie D. Destacamento
: Elisa E. Matulac
: Chito Villacampa
Illustrator/ Layout Artist : Maribell J. Fuentes
Management Team:
Schools Division Superintendent : Marilyn S. Andales
Assistant Schools Division Superintendents: Cartesa M. Perico
Ester A. Futalan
Leah B. Apao
Chief Education Supervisor, CID : Mary Ann P. Flores
Education Program Supervisor, LRMDS : Isaiash T. Wagas
Education Program Supervisor, TLE : Jose Garry R. Napoles
Department of Education – Regional Office 7

DepED-Division of Cebu Province
Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City, 6000
Telefax : (032) 255-6405
E-mail Address : cebu.province@deped.gov.ph; depedcebuprovince@yahoo.com
Website : www.depedcebuprovince.com

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Technology and
Livelihood Education
Agri- Fishery Arts- Food Processing
Quarter 1- Module 1:
Select Tools, Equipment, Utensils
and Instruments

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Key Message
For Educators:
<Education never ends no matter what it takes=. In this time of pandemic, educators
need to make alternative scheme for the continuity of students learning and education. In
respond to this, a Teacher – made Educational Module is designed in order to provide
alternative mode of learning to students in consideration with this pandemic situation.
At this moment in time, you are reading the TLE –Food ( Fish ) Processing
Exploratory Grade 7: First Quarter- Week 1 Alternative Delivery Mode ( ADM ) Module on
<Select Tools, Equipment, Utensils and Instruments= (TLE_AFFP9-12UT-0a-1) as
reflected and found in the K – 12 Most Essential Learning Competencies ( MELCs).
The crafting of this module was basically based from the Most Essential Learning
Competencies ( MELCs ) patterned from the K-12 Learning Modules and Curriculum Guides
in order to respond to the needs of the young minds for continuous learning and education
while considering the physical, social, and economical problems affecting the teaching –
learning process.
The utilization of this module is suited to the new normal education scheme wherein
students are given independent learning activities/tasks as reflected in the Most Essential
Learning Competencies patterned from the K – 12 Curriculum Competencies considering
learners capability , efficiency and time. In this manner, they have the greater chance of
acquiring the prerequisite 21st century skills needed in real life situations or in the real world
of work.
For the Learner:
Welcome to the world of Food ( Fish ) Processing Module which is one of the
components under Agriculture and Fishery Arts ( AFA ) in your TLE –Exploratory subject.
Being one of the significant sources of education and learning, the Department of Education
designed possible ways and means to cater your needs with high consideration on social,
economic, physical and emotional aspects and well being. In order to have continuity of
learning, DepEd has this Alternative Delivery Mode of teaching utilizing Teacher-Made
Educational Modules.
At this moment in time, you are reading the TLE –Food ( Fish ) Processing
Exploratory Grade 7: First Quarter- Week 1 Alternative Delivery Mod ( ADM ) Module on
<Select Tools, Equipment, Utensils and Instruments= (TLE_AFFP9-12UT-0a-1) as
reflected and found in the K – 12 Most Essential Learning Competencies ( MELCs).
This module is especially done for you to have continuous education and learning at
home setting while we are facing this pandemic problem of COVID 19. With the guided and
independent learning activities found in this module, you will be able to understand the real

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contents of the lesson with high consideration of your own pace and capacity in acquiring both
knowledge and skill.
The module has the following parts with its corresponding icons:
This part of the module will keep you updated
on the Competencies, Objectives, and Skills
WHAT I NEED TO KNOW expected for you to be developed and
mastered.
WHAT I KNOW This part aims to assess your prior

knowledge of the lessons to be gained.
This part helps you to connect the previous

WHAT’S IN lesson with the present through a short
exercise or drill.
The lessons to be learned are introduced in

WHAT’S NEW this part of the module. They can be in a form
of a song, an activity, a poem, a situation or
similar way.
This part is where you find a brief description

WHAT IS IT about the lesson. It guides and helps you
unfasten the lesson presented.
In this part, you will find comprehensive

WHAT’S MORE activity/es to measure and refine your
knowledge and skills about the given topic.
This part helps you process your learning

WHAT I HAVE LEARNED and understanding on the given topic.
In this part, we perceive the transfer of newly

WHAT I CAN DO acquired knowledge and skills into real-life
situations.
In this part, you will find activity/es to assess

ASSESSMENT your level of proficiency in relation to the
topic.
In this part, enhancement activities will be
ADDITIONAL ACTIVITIES provided for you to further grasp the lessons.
This contains answers to all activities in this

ANSWER KEYS module.

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At the end of this module, you will also find:

References: Printed in this part is a list of all reliable and valid resources used in crafting
and designing this module.
To get the most from this Module, you need to follow the following reminders:
1. The module is owned by the government. In this regard, you need to handle this
with care by not writing unnecessary marks on it.
2. Begin by reading and understanding the Learning objectives of this module in
order for you to be guided what to do as you go along this material. Activities of
this module is arranged accordingly. Therefore, you need to answer them without
skipping any single activity to avoid misinterpretation and confusion of the
material.
3. Directions/instructions are clearly stated for you to understand the given activities
of the lesson. Do the required learning activities/tasks. Read with the heart and
mind.
4. This is a Home-based class, your reliability and honesty in doing the set of
activities and checking your answers is compulsory.
5. This module helps you attain and learn lessons at home. With this, you need to
clearly understand and comprehend the first activity before answering the next
one.
6. This module should be returned in good condition to your teacher/facilitator once
you are done and completely answered it.
7. Printed activity sheet like word puzzle is provided for your convenience in
answering the task. However, you need to prepare a piece of paper as your
answer sheet to some activities/assessment herein.
8. After answering the activities in this module, you must be able to apply what you
have learned in the next series of modules or in real life situation.
If you wish to talk to your teacher/educator for queries and further discussion,
please feel free to communicate with him/her. Communication between you and your
teacher will help you further understand the lessons reflected in this module.
We do hope that this module helps you gain enough knowledge and skills for you to
be equipped and globally competent with the demands of the world today even in the midst
of COVID 19 pandemic. God bless!

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WHAT I NEED TO KNOW
A beautiful day, my dear learner!
This module is designed for you to acquire knowledge and skills that you may
learned from the lessons that certainly fits your grade level. The activities/tasks reflected in
this module are carefully prepared in order for you to feel ease and confident in answering
them. Therefore, you are going to answer the activities independently by following its
sequence accordingly since you are properly guided based on its directions/instructions of
doing it.
Utilizing this learning material, you will learn to <Select tools, equipment, utensils
and instruments= ( TLE_AFFP9-12UT-0a-1 ) in Food ( Fish ) Processing as reflected in
the Most Essential Learning Competencies ( MELCs )
At the end of this module, you are expected to achieve the following objectives:
 describe the tools, equipment, utensils and instruments used in food (fish)
processing
 select tools, equipment, utensils and instruments according to food (fish)
processing method
 follow procedure in reporting defective tools, equipment, utensils, and instruments
based on manufacturers’ specifications
 show responsibility in selecting tools, equipment, utensils and instruments
according to food (fish) processing method
WHAT I KNOW
TASK 1. <SPOT ME RIGHT!= Directions: 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 a rectangle to emphasize your answer like the first two words you can see
in the puzzle below.
T O O L S A E O I U F R E
A E Q U I P M E N T T O Q
E Q U I P M E N T E O W U
U U T E N S I L S N O X I
T I E A E O U D T S V Y P
E P N N M O D E V I C E M
N M S T P Q R V S L B T E
S E I O E D T I S S N O N
I N L O E L E C V B E O T
L T O L S T L E A E F L Q
S I N S T R U M E N T S R

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TASK 2. AM I FAMILIAR? Directions: ( Use a piece of paper as your answer sheet )

Take a look at the pictures below. Write (F) if it looks familiar to you and (NF) if it is not.
_________ 1. _________ 2.
________ 3. __________ 4.
_________ 5. __________ 6.
_________ 7. __________ 8.
_________ 9. __________ 10.
___________12.
_________11.
__________14.
_________ 13. __________15.
Disclaimer: The pictures are used to put emphasis and to show concrete example for deeper understanding of the lesson. Department of
Education- Cebu Province does not claim or own the presented pictures. Links for the sources are found in the reference part of this module.

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TASK 3. WHERE DO I BELONG? Directions: Refer to the images/pictures in Task 2.

Make a table in your answer sheet following the format below. Classify the images/pictures by
writing its respective number below the column they belong. Use the table you made for your
answers. Pictures number 1 and 2 is done for you. Start answering with pictures 3 – 15.
TOOLS/UTENSILS EQUIPMENT/INSTRUMENT
2 1
TASK 4. WHAT’S THE NAME?: Directions: With the given word/words inside the box , try
to give the name of the images/pictures below. Write your answers on your answer sheet.
Can Sealer Weighing Scale Measuring Spoons Kitchen Knives

Pressure Cooker Measuring Cups Chopping Board Freezer
Refractometer Descaler/ Scaler Anemometer Salinometer
Smoke House Filleting Knife Kitchen Scissors
____________1. ____________2.
____________ 3. ____________ 4.
____________ 5. ____________ 6.
____________ 7. ____________ 8.
____________ 9. ____________10.
____________11. ____________12.
____________ 13. ____________14.
____________15.

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WHAT’S IN
You have just successfully answered the previous tasks /activities found in this
module. Based from your previous activities, try to answer the following questions by simply
writing YES or NO in your answer sheet.
1. Are you familiar with the images/pictures you have just encountered in the
previous activities?
2. Have you tried using anyone of them in processing foods like drying fish?
3. Based on your experience, were you able to select the proper tools, equipment
and utensils used in doing any food process?
4. Did you feel happy and satisfied with the experience you have?
5. Can it be a helpful experience in studying food ( fish ) processing?
The experiences that you have has something to do with the lesson to tackle in this
module/material. Always remember this line < Your experience is your best teacher=.
But before going through the lesson, try to answer the activity below by making a guess
which of the following images/pictures is being described in each of the following statements
and write your guess on the space before each number. You can refer your answer from
either Group A or Group B with its corresponding images/pictures.
WHAT’S NEW
ACTIVITY 1: 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 answer sheet.
GROUP A.
- Anemometer
- Refractometer
- Kitchen knives

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GROUP B.
- Descaler/scaler
- Weighing Scale
- Chopping board
- Can sealer
- Pressure cooker
__________ 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.
WHAT IS IT
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.
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.

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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.
Below is a table showing tools, equipment and utensils with its uses/functions,
description and pictures/images used in Food (Fish) Processing.
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.
Name of Uses/Function Description Picture/Image

Equipment
It is an equipment used to Made of

seal tin cans with its first heavy metal
and second operation rolls and
1. Can Sealer operated
manually
It is an important canning Usually
equipment used to process made of
fish packed in a hermitically heavy duty
sealed container at a high metal and
2. Pressure Cooker controlled temperature and available in
pressure for a certain period different
of time. capacities
It is a device used in Comes in
treating the fish or meat with different
3. Smokehouse smoke which can be a cold types like
smokehouse – when the cabinet,
smoke is 2 meters away barrel or
from the fish and the drum
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.

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It is used for storing foods Available as

4. Freezer like fish and raw meat at or vertical or
above freezing point ( 0 C upright
and below ) freezer
It is used for storing foods Available in

like fruits and vegetables in a different
5. Refrigerator low temperature ( 4 C ) sizes
Name of Uses/ Functions Description Picture/Image

Tools/Instrument
and Utensils
MEASURING
DEVICES
1. Weighing Scale This is used to weigh raw Has different
materials and other capacities
ingredients. and
sensitivities
2. Measuring This is also used to With

spoons measure small quantities fractional
of ingredients measures
such as 1
tbsp, ½ tbsp.,
1 tsp, ½ tsp,
¼ tsp, and
1/8 tsp
3. Measuring cups These are used for With
for dry measuring dry fractional
ingredients ingredients measures
like 1 cup, ½
cup, ¼ cup,
1/8 cup
1. Measuring cup These are used for Usually

for liquid measuring liquid made of
ingredients ingredients transparent
glass or
plastic with
graduated
cup fractions
1, ¾, 2/3,
1/3, ¼, or
1/8 cup
Disclaimer: The pictures are used to put emphasis and to show concrete example for deeper understanding of the lesson. Department of Education- Cebu
Province does not claim or own the presented pictures. Links for the sources are found in the reference part of this module.

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It is used to measure the Comes in

temperature of a sugar round and
mixture and used during rod shapes
2. Kitchen pasteurization of vinegar
Thermometer
3. Salinometer It is used to measure the Usually

pH level and degree of made of
salinity or brine strength of glass and
a solution floats when
soaked in a
solution
4. Anemometer It is used to determine the Usually
velocity of the wind in sun made of
drying steel or
plastic
5. Refractometer It is used to measure the Looks like a
sugar content of sap and telescope
syrup. Distilled water is where
used in calibrating this measuremen
instrument and one drop t is seen by
of sap/syrup is used for looking in
testing sugar content. the ocular
lens
6. Psychrometer It is used to measure the
relative humidity of the air
when sun drying
It is used in measuring the Usually

volume of liquid made of
7. Graduated glass or
Cylinder plastic
CUTTING AND
PREPARING
UTENSILS
1. Kitchen For cutting or slicing fish Comes in

knives or meat and other food various sizes
items and for scaling fish and kinds
2. Filleting Used for filleting fish Comes in

knives various sizes
with pointed
and curve
appearance
Used for trimming fins of Usually in
fish various
3. Kitchen shapes and
Scissors sizes
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Used for removing scales Usually with

of fish deep and
4. Descaler/ pointed
scaler sharp edges
Used for removing spines Usually

as in deboning of fish made of
5. Forceps metal; has
pointed or
curved tip
Used for picking up or Usually
handling food made of
6. Tong steel or
metal
It is where fish or meat are Usually

cut; ingredients are sliced made of
7. Chopping or minced wood or
board plastic
SALTING EQUIPMENT
Oil drum it is used as a container to keep salted fish during the process
Earthen pots are used in storing salted products
Wooden salting vat is a

container used in the
salting process
Wooden vat used for Wooden shovel is

brine salting large used for mixing or stirring
quantities of fish the mixture of salt and
for salting

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SMOKING EQUIPMENT
Dinarayan is a smoking
tray made of wood
Baklad is made of Bistay is a bamboo basket

bamboo used in used for collecting sun dried
drying the fish. fish prior to smoking.
Bakol is a bamboo basket

used to transport smoked fish.
Panakip is a
bamboo cover
used to keep fish
submerged in the
brine while salting.
Panandok is a big metal
ladle to scoop up the cooked
fish from the boiling brine.
Bamboo Poles used to handle the baklad
Pugon is a concrete heat source used when

pre- cooking fish in a brine.
Food (Fish) Processing tools, equipment, utensils and instruments

has its corresponding uses/functions or purpose depending on the method of processing to
be done.
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. 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.
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WHAT’S MORE
A. GUIDED ASSESSMENT: MATCH ME! Directions: Match the selected tools, equipment
and utensils used in Food ( Fish ) Processing in Column A with its respective
functions/uses in Column B. Write letters of your answer on your answer sheet.
Column A Column B
______ 1. a. device/instrument used to measure the

strength of brine solution
b. standard instrument used to measure the

sugar content of sap and syrup
______ 2.
c. tool/utensil used for filleting fish
______ 3. d. it is where fish or meat are cut, chopped;

ingredients are sliced or minced
______ 4. e. used to remove scales of fish
f. used to process fish packed in a

______ 5. hermetically sealed container at a high
controlled temperature and pressure for a
certain period of time
g. equipment used to seal tin cans with its first

______ 6. and second operation rolls
h. transparent cup used to measure liquid

ingredients like water, milk and juice
______ 7.
i. made of plastic or metal used to measure
either liquid or dry ingredients when cooking
______8.
j. used for trimming off fins of fish
______ 9.
______ 10.
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A. INDEPENDENT ASSESSMENT:
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: anemometer: wind velocity

a. anemometer: wind velocity c. refractometer: instrument
b. 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
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. anemometer: wind velocity c. refractometer: sap/syrup
b. salinometer: brine solution d. thermometer: measuring instrument
WHAT I HAVE LEARNED
The lesson of this module emphasized to select tools, equipment and utensils
needed in food ( fish ) processing following manufacturers specifications on the standard use
and manipulation based from its respective functions/uses and descriptions and as to what
method of processing is to be done.
The lesson also emphasized that 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
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accurate accomplishment of tasks thus proper care and maintenance can also be done easily.
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
must be repaired or if not reported to the teacher to avoid/prevent accident in the process.
WHAT I CAN DO
Task: MAKE YOUR DECISION! Directions: Using the decision box filled with names of
selected tools, equipment and utensils for food (fish) processing, supply what is being asked
of the questions/statements below by writing the answer on your answer sheet.
DECISION BOX
ANEMOMETER EARTHEN POTS PSYCHROMETER

WOODEN SHOVEL SALINOMETER THERMOMETER
DINARAYAN WOODEN VAT SMOKEHOUSE
BAKLAD BAKOL BISTAY
____________ 1. It is a bamboo basket used for collecting sun dried fish.

____________ 2. It is a smoking tray used in fish processing which is made of wood.
____________ 3. Give the name of the given image/picture.
____________ 4. Your teacher asked you to determine the humidity of the air before sun
drying fish, what instrument are you going to use in measuring it?
____________ 5. What salting equipment did the people in the past used in storing salted
products which was made of clay?
____________ 6. Your teacher instructed you to measure the salinity of brine you will use in
curing fish. What instrument will you use?
____________ 7. Bamboo poles is abundant in your place. You need to use an equipment
for drying fish before smoking it. What equipment are you going to
make in the abundance of bamboo?
____________ 8. You were assigned to monitor the temperature of smoke inside the
smokehouse. What will you use to correctly perform your assigned task?
____________ 9. In salting large quantities of fish, what salting equipment is suited for it?
____________10. It is used for mixing or stirring the mixture of salt and small fish for salting.
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ASSESSMENT
MULTIPLE CHOICE. Directions: Read and understand the questions below. Select the
best answer for each item. Write your answer on your answer sheet.
1. What device is used to measure the strength of brine solution is

a. Salinometer b. Refractometer c. Thermometer d. Both a and b
2. What is the function of the refractometer ?
a. Measures the sugar content of sap and syrup
b. Measures the temperature of the food/fish
c. Wraps the food/fish for processing
d. All of the above
3. What is used in measuring the volume of liquid?
a. Graduated Cylinder b. Salinometer c. Refractometer d. Thermometer
4. How do you call the standard measuring instruments used in fish processing ?
a. Salinometer b. Refractometer c. Thermometer d. All of the above
5. What type of water is used in calibrating the refractometer?
a. Brackish water b. Distilled water c. Sea water d. Water from the faucet
6. How do you call the device used to measure the temperature of fish/food ?
a. Beaker b. Salinometer c. Refractometer d. Thermometer
7. What device is used to measure the weight of fish/food ?
a. Measuring cup b. Measuring spoon c. Thermometer d. Weighing Scale
8. How many drops of sap or syrup sample are needed in testing the refractometer?
a. One b. Two c. Three d. Four
9. Why is it important to review all procedures in using standard measuring devices?
a. To ensure proper use of standard measuring devices
b. To enable a food processor to use the appropriate measuring device
c. To enable a food processor to work systematically and accurately
d. All of the above
10. These are things which are used to provide specific service or function. What is it?
a. Equipment b. Tools c. Utensils d. All of the above
11. Which of the following is used for sealing cans?
a. Can sealer b. Can opener c. Hair blower d. Vacuum packer
12. 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
13. What equipment is used for storing foods like fish and raw meat at or above freezing
point ( 0 degrees Celsius and below ) ?
a. Freezer b. Refrigerator c. Smoke houseVacuum d. Pack Machine
14. Which of the following equipment is used for smoking fish and other fishery / food
products?
a. Freezer b. Refrigerator c. Smoke houseVacuum d. Pack Machine
15. Which of the items below is used for brine salting large quantities of fish?
a. Oil drum b. Wooden shovel c. Wooden vat d. All of the above
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ADDITIONAL ACTIVITIES
A. 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 ko.
B. COLLECT AND SELECT: Directions: Collect pictures/images on tools, equipment and

utensils without using the internet. It can be from used magazines and old brochures.
Select at least 5 of them which can be used in food processing particularly with fish. Have
the pictures pasted in a long sized bond paper. Do not forget to write your name and
section using only your available ballpen.
C. DEFEND THIS STATEMENT: ( Use the vacant spaces of your answer sheet )
In using or manipulating tools, equipment, utensils and instruments used in food ( fish )
processing, it is important to check its functionality/condition and/or report defects as
stated in the manufacturers specifications of the product. Why?
Congratulations!!! You have successfully read and answered the

activities/tasks contained in this module..
God bless and have a beautiful day!
15

16
Task 1. SPOT ME RIGHT! (10 points) Task: MAKE YOUR DECISION!
Words spotted vertically and horizontally are: TOOLS, 1. Bistay
UTENSILS AND EQUIPMENT 2. Dinarayan
3. Anemometer
Task 2. AM I FAMILIAR? 4. Psychrometer
Answers may vary (15 points) 5. Earthen pots
6. Salinometer
Task 3. WHERE DO I BELONG? (15 points) 7. Baklad
TOOLS/ EQUIPMENT/INSTRUMENT 8. Thermometer
UTENSILS 9. Wooden vat
2 1 10. Wooden shovel
4 3 WHAT I CAN DO
5 7
6 8
9 10
11 13 I.
12 14 1. a 9. d
15 2. a 10. a
3. a 11. a
Task 4. WHAT’S THE NAME? ( 15 points ) 4. d 12. c
1. Salinometer 9. Chopping board 5. b 13. a
2. Smokehouse 10. Measuring cups 6. d 14. c
3. Refractometer 11. Pressure cooker 7. d 15. c
4. Filleting knives 12. Kitchen knives 8. a
5. Anemometer 13. Measuring
spoon
6. Kitchen scissors
14. Weighing scale II.
7. Descaler/scaler
15. Can sealer
1. SALINOMETER
8. Freezer
2. REFRACTOMETER
WHAT I KNOW 3. TONG
4. DISTILLED
REVIEW: Answers may vary 5. GRADUATED CYLINDER
ASSESSMENT
WHAT’S NEW
Activity 1: MAKE A GUESS! (5 points)
1. Refractometer
2. Weighing scale
3. Descaler/scaler
4. Chopping board
5. Pressure cooker WHAT’S IN Answers may vary.
ADDITIONAL ACTIVITIES
A. A GUIDED ASSESSMENT: MARCH ME! (10
points)
1. E 6. H
2. D 7. I
3. C 8. G
4. B 9. F
5. A 10. J
B. INDEPENDENT ASSESSMENT
1. Dinarayan: smoking fish
2. Collecting sun dried fish: bistay
3. Wooden shovel: salt mixing
4. Kitchen scissors: trimming off fins
5. Thermometer: measuring instrument ANSWER KEYS:
WHAT’S MORE
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lOMoARcPSD|28482936
REFERENCES
Printed Materials
Bravo, Ferdinand S., K to 12 Basic Education Curriculum Technology and Livelihood

Education Learning Module - FOOD (FISH) PROCESSING
Dagoon, Jesse D., ( 1985 ). EXPLORATORY FISHERY ARTS, Manila, Philippines, Rex
Bookstore
De Leon, Sonia y., Guzman, Matilde P. ( 1982 ). PRESERVATION OF PHILIPPINE FOODS

( A Manual of Principles and Procedures ). Quezon City, Philippines: Phoenix Publishing
House, Inc.
Online Sources
https://dokumen.tips/documents/tools- and-equipment-for-fish-or-food-processing.html
https://www.google.com.ph/search?=smokehouse+refrigerator+freezer for fish
https://www.iconfinder.com/icons/399262/bullseye dart darts marketing target icon
https://www.iconfinder.com/icons/399279/address hyperlink link web web link icon
https://creativemarket.com/Creativepriyanka/4160841-Education-learning-icon
https://www.gograph.com/clipart/light-bulb-gg65622846.html
https://www.uokpl.rs/rsvi/bRwiRi studying-student-png/
https://www.google.com.ph/search?=smokehouse+refrigerator
https://www.pngkit.com/so/key-icon/
17

lOMoARcPSD|28482936
For inquiries or feedback, please write or call:

Department of Education- Regional Office 7
DepEd- Division of Cebu Province
Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City, Philippines
Telefax : (032) 255-6405
Email Address : cebu.province@deped.gov.ph;
depedcebuprovince@yahoo.com
Website : www.deped.cebuprovince.com

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Hospitality Management (Cebu Technological University)

Studocu is not sponsored or endorsed by any college or university

Downloaded by Anuar Ali (anuarali@vineadomini-edu.org)

Technology and Livelihood Education – Grade 7/8

Published by the Department of Education

DEVELOPMENT TEAM OF THE MODULE

Writers : Maria Luisa B. Sucalit

Department of Education – Regional Office 7

Downloaded by Anuar Ali (anuarali@vineadomini-edu.org)

Downloaded by Anuar Ali (anuarali@vineadomini-edu.org)

For the Learner:

Downloaded by Anuar Ali (anuarali@vineadomini-edu.org)

WHAT I KNOW This part aims to assess your prior

This part helps you to connect the previous

The lessons to be learned are introduced in

This part is where you find a brief description

In this part, you will find comprehensive

This part helps you process your learning

In this part, we perceive the transfer of newly

In this part, you will find activity/es to assess

This contains answers to all activities in this

Downloaded by Anuar Ali (anuarali@vineadomini-edu.org)

At the end of this module, you will also find:

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WHAT I NEED TO KNOW

A beautiful day, my dear learner!

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TASK 2. AM I FAMILIAR? Directions: ( Use a piece of paper as your answer sheet )

_________ 9. __________ 10.

_________ 13. __________15.

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TASK 3. WHERE DO I BELONG? Directions: Refer to the images/pictures in Task 2.

Can Sealer Weighing Scale Measuring Spoons Kitchen Knives

____________ 13. ____________14.

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Downloaded by Anuar Ali (anuarali@vineadomini-edu.org)

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Name of Uses/Function Description Picture/Image

It is an equipment used to Made of

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It is used for storing foods Available as

It is used for storing foods Available in

Name of Uses/ Functions Description Picture/Image

2. Measuring This is also used to With

1. Measuring cup These are used for Usually

Downloaded by Anuar Ali (anuarali@vineadomini-edu.org)

It is used to measure the Comes in

3. Salinometer It is used to measure the Usually

It is used in measuring the Usually

1. Kitchen For cutting or slicing fish Comes in

2. Filleting Used for filleting fish Comes in

Downloaded by Anuar Ali (anuarali@vineadomini-edu.org)

Used for removing scales Usually with

Used for removing spines Usually

It is where fish or meat are Usually

Earthen pots are used in storing salted products

Wooden salting vat is a

Wooden vat used for Wooden shovel is

_ 9. __ 10.

_ 13. __15.

13. 14.

1. Baklad:drying fish: ___: