8

Technology and
Livelihood Education
Quarter 1 – Module 1
Using of Food Processing Tools,
Equipment and Instrument
TLE_AFFP7/8 UT-0b-2

English – Grade 8
Technology and Livelihood Education – Grade 8
Alternative Delivery Mode
Quarter 1 – Module 1 – Using of Food Processing Tools, Equipment and Instrument
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
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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

Author : Josie C. Ramos

Language Reviewer : Marlon I. Santiago
Content Editor : Divina B. Santos/Philip M. Martinez
Illustrator : Divina B. Santos
Layout Artist : Melanie D. Flores

Management Team:

Gregorio C. Quinto, Jr., EdD

Chief, Curriculum Implementation Division

Rainelda M. Blanco, PhD

Education Program Supervisor - LRMDS

Agnes R. Bernardo, PhD

EPS-Division ADM Coordinator

Joel I. Vasallo, PhD

EPS – EPP/TLE/TLE/TVL

Glenda S. Constantino
Project Development Officer II

Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: [email protected]
 8

Technology and
Livelihood Education
Using of Food Processing Tools,
Equipment and Instrument
TLE_AFFP7/8 UT-0b-2
 Introductory Message
For the Facilitator:

Welcome to the Technology and Livelihood Education 8 Project CAP-LRE Alternative Delivery
Mode (ADM) Module on Using of Food Processing Tools, Equipment and Instrument.

This module was collaboratively designed, developed and reviewed by educators both from
public and private institutions to assist you, the teacher or facilitator in helping the learners
meet the standards set by the K to 12 Curriculum while overcoming their personal, social, and
economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent learning
activities at their own pace and time. Furthermore, this also aims to help learners acquire the
needed 21st century skills while taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of the module:

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners

As a facilitator, you are expected to orient the learners on how to use this module. You also
need to keep track of the learners’ progress while allowing them to manage their own learning.
Furthermore, you are expected to encourage and the learners as they do the tasks included
in the module.

For the Learner:

Welcome to the Technology and Livelihood Education 8 Project CAP-LRE Alternative

Delivery Mode (ADM) Module on Using of Food Processing Tools, Equipment and Instrument.

This module was designed to provide you with fun and meaningful opportunities for guided
and independent learning at your own pace and time. You will be enabled to process the
contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

competencies you are expected to learn in
the module.
This part includes an activity that aims to
check what you already know about the
lesson to take. If you get all the answers
correctly (100%), you may decide to skip
this module.

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 This is a brief drill or review to help you link
the current lesson with the previous one.

In this portion, the new lesson will be

introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
lesson. This aims to help you discover and
understand new concepts and skills.
This comprises activities for independent
practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
help you transfer your new knowledge or
skill into real life situations or concerns.
This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.
In this portion, another activity will be given
to you to enrich your knowledge or skill of
the lesson learned.
This contains answers to all activities in the
module.

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

References- This is a list of all sources used in developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult
your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!

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 This module provides engaging activities that will help you learn about the tools
and equipment used in food processing. This will also help you to be familiar with the use
.
and classification of the processing tools and equipment.
At the end of this module, you are expected to:
• identify food processing tools and equipment;
• classify food processing tools and equipment according to its uses; and
• familiarize oneself with the uses and functions of food processing tools and
equipment.

Directions: Read each description carefully and choose the letter that corresponds to the correct
answer. Write your answer on the space provided before the number.

_____ 1. This device is used to measure the salinity of brine solution.

a. Salinometer c. Both a & b
b. Thermometer d. Refractometer
_____ 2. What is the function of refractometer?
a. Measures the sugar content of sap and syrup.
b. Measures the temperature of the food or fish.
c. Wraps the food or fish for processing.
d. All of the above.
_____ 3. It is a area in which light is originating from
a. Salinometer b. Anemometer
c. Refractometer d. Thermometer
_____ 4. It is measuring instrument used to measure the humidity of air when sun drying.
a. Salinometer c. Psychrometer
b. Refractometer d. All of the above
_____ 5. What instrument is used in removing the scales of a fish?
a. Scissors c. Paring Knife
b. Filleting Knife d. Electric Fish Scaler
_____ 6. This device is used to measure the temperature of fish or food.
a. Thermometer c. Refractometer
b. Salinometer d. Beaker
_____ 7. This is a device used to measure the weight of fish or food.
a. Thermometer c. Measuring Cup
b. Weighing Scale d. Measuring Spoon
_____ 8. What tool is used to trim off fins of fish?
a. Scissors c. Filleting Knives
b. Paring Knives d. Fish Scalers
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 _____ 9. It is a bamboo basket used for collecting sun dried fish
a. Bakol b. Bistay
c. Dinarayan d. Baklad
_____ 10. It is a big metal ladle used to scoop up the cooked fish from the boiling brine.
a. Panakip c. Bamboo Poles
b. Panandok d. Pugon
_____ 11. It is a concrete heat source used when pre-cooking fish in a brine.
a. Pugon c. Oven
b. Kalan de Kahoy d. Coil
_____ 12. This is used as a container to keep salted fish during the process.
a. Earthen Pots c. Wooden Shovel
b. Wooden Vat d. Oil Drum
_____ 13. It measures the amount of a substance, either liquid or dry.
a. Measuring Cup c. Both a & b
b. Measuring Spoon d. None of the above
______14. It is a bamboo basket used for transporting smoked fish.
a. Bakol c. Dinarayan
b. Bistay d. Baklad
______ 15. This is the weighing scale used to measure small quantities like spices and
preservatives.
a. Checkweigher Scale c. Triple Beam Balance
b. Clock Type Weighing Scale d. Heavy Duty Scale

Mang Rodolfo and Aling Tina together with their children are working in their small-
scale business. Rina, the eldest and Ronnie, the second child, help in the production after
their school works, while Rose, the youngest, helps in the packaging. Sunday is always a
family day for them. They often cook and eat together and talk about different things.
One time, Rose asked his father how fish processing began. Mang Rodolfo started to
tell its story.

History of Food Processing

Food processing dates back to the prehistoric ages when crude processing
incorporated fermenting, sun drying, preserving with salt and various types of cooking (such
as roasting, smoking, steaming and oven baking), such basic food processing involved
chemical enzymatic changes to the basic structure of food in its natural form, as well served
to build a barrier against surface microbial activity that caused rapid decay.
Salt preservation was especially common for foods that constituted warrior and sailor’s
diets until the introduction of canning methods.
Evidence for the existence of these methods can be found in the writings of the ancient
Greek, Chaldean, Egyptian and Roman civilization as well as archaeological evidence from
Europe, North and South America, and Asia.
These tried and tested processing techniques remained essentially the same until the
advent of the industrial revolution. Examples of ready-meals also date back to before the
preindustrial revolution, and include dishes such as Cornish pastry and Haggis. Both during
ancient times and today in modern society, these are considered processed foods.

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 After listening to their father's story, they realized how important their business is. Aling
Tina told them about the different processed fish products from different places in Bulacan. In fact,
Bulacan is famous when it comes to a variety of processed fish production. “Some of the most
popular processed fish products being sold in the province are the tinapang tilapya from Pulilan
and Baliwag, quality home-made smoked fish made from towns of Bulakan and Bocaue”, said
Aling Tina. “Furthermore, Pamarawan Island in Malolos is famous in their dried fish, added Mang
Rodolfo. Even, Paombong is now making name for itself with their fishball production”, said Rose.
“Yes, Bulakeños are good. In fact, our processed fish products were even featured in different TV
programs”, added Rina. “That is why we should always be careful in choosing fish for our business,
we should only choose fresh fish to ensure high quality products”, said Ronnie. And we should
use all the tools and equipment properly and give them our utmost care, added Mang Rodolfo.
Yes, precisely, said Aling Tina.

Directions: The following tools, equipment and instruments are needed in food
processing. Can you name and describe all of them?

1.________________ 2._________________ 3.________________

________________ _________________ ________________

4. ________________ 5._________________ 6.________________

________________ _________________ ________________

7._________________ 8.__________________ 9._________________

_________________ __________________ _________________

10. ________________

________________

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 What do you think is the food processing tools, equipment and instruments used in
making these processed foods?

_________________________________________________________________________
_________________________________________________________________________

Rose, as you're always watching us doing the production, can you name some tools,
instrument and equipment that we usually used? Rose started to state the following tools,
instruments and equipment they are using in producing processed fish products.

The following are the classifications of the tools and equipment used in food
processing.

1. Measuring Devices. These tools are used to measure the ingredients used in food
processing.

a. Weighing Tools. These tools are used to measure the weight of food or fish.

Checkweigher Scale Clock-type

is a digital weighing Weighing Scale is
scale used to get the used to measure the
weight of food like weight of food.
meat, fish and fruits.

Triple beam balance Heavy duty scale is

is used for measuring used for measuring
small quantities like fish, salt, etc.
spices, preservatives,
etc.
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b. Measuring Spoons& Measuring Cups

A measuring spoon is a spoon used to measure

an amount of a substance, either liquid or dry,
when cooking. It can be made of plastic or metal.

A measuring cup is a kitchen utensil used

primarily to measure the volume of liquid or
powder form cooking ingredients such as
water, milk, juice, flour, etc. it can be made
form plastic, stainless, etc.

Measuring Cup for Dry Ingredients

Measuring Cup for Liquid Ingredients

c. Thermometer

Thermometer indicates the degree of hotness or coldness of a thing or body. It

measures how high or low the temperature is.

Thermometer Glass tube thermometer

d.Salinometer

Salinometeris used to measure the

salinity of brine.

e. Psychrometer

Psychrometeris used to measure the relative

humidity of the air when sun drying.
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f. Anemometer g. Refractometer

Anemometer is used to determine

the velocity of the wind in sun drying. Refractometer is used to measure the sugar
concentration of sap and syrup in food.
2.Descalers or scalers. They are used in removing the scales of a fish.

Electric Fish Scaler

3. Salting Equipment

Oil Drum is used as a Earthen Pots are used in

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

Wooden Shovel or Spade is used

Wooden Vat is used for brine salting
for mixing or stirring the mixture of
large quantity of fish
salt and small fish for salting.

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 Wooden Salting Vat is a
container used in salting process.

4. Smoking Equipment

Baklad is made in
Bakol is a bamboo
bamboo. It is used in
basket used to
drying the fish prior to
transport smoked
smoking.
fish.

Bamboo Poles is used

Dinarayan is a to hold the baklad with
smoking tray made. brine cooked fish while
drying.

Bistay is a bamboo Pugon is a concrete heat

basket for collecting source used when pre-
sun dried fish. cooking fish in a brine.

Panandok is a big
Panakip is a
metal ladle used to
bamboo cover
scoop up the cooked
used to keep fish
fish from the boiling
submerged in the
brine.
brine while boiling.

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5. Others

Chopping Board is where fish or

Tong is used for picking up or
meat is cut; ingredients are sliced
handling food.
or minced.

Independent Activity No. 1

Directions: Complete the table below by giving the correct name, uses and image of the
different tools, equipment and instrument used in food processing.

Image Name Uses

1. 2.

3. It indicates the degree of

Thermometer hotness or coldness of a thing or
body. It measures how high or
low the temperature is.

It is used to measure the relative

4. humidity of the air when sun
drying.

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 Electric Fish Scaler 5.

6. Oil Drum It is used as a container to keep

salted fish during the process

7. 8.

9. 10.

Independent Assessment No. 1

Directions: Classify the food processing tools and equipment according to their uses.
(Measuring, Descaler / Scaler, Salting, Smoking, Others)
Food Processing Tools Classification
1. Triple Beam Balance
2. Measuring Spoon
3. Bakol
4. Pugon
5. Chopping Board
6. Thermometer
7. Measuring Cup
8. Tong
9. Checkweigher Scale
10. Anemometer
11. Panandok
12. Oil Drum
13. Electric Fish Scaler
14. Salinometer
15. Earthen Pots

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Independent Activity No. 2

Directions: Arrange the jumbled letters below to reveal the tools and equipment used
in food processing. Write the correct answer on the space provided.

1. SOTPNEATHER _______________________________
2. RDSCAELE _______________________________
3. GUONP _______________________________
4. NOGT _______________________________
5. REMOTEALINS _______________________________
6. METEORMENA _______________________________
7. REMOTERETHM _______________________________
8. ROHCSYRPETME _______________________________
9. RREEFRTEACMOT _______________________________
10. DORIMLU _______________________________
11. RDOABPPNGCOHI _______________________________
12. SSORICSS _______________________________
13. BPAOMLBEOSO _______________________________
14. STAYIB _______________________________
15. KANAPIP _______________________________

Independent Assessment No. 2

Directions: Match column A with Column B. Write the letter of the correct answer on
the space provided.

Column A Column B

______1. scoops fish from boiling brine a

______2. smoking tray made of wood

b.

______3. measure humidity of air c.

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______4. measures temperature d.

______5. measure sugar in syrup and sap e

.

______6. brine salting large quantity of fish

f.

g.

______7 determines velocity of wind

h.

______8. stores salted product

i.

______9. measure salinity of brine

j.

______10. used to dry fish prior to smoking

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Independent Activity No. 3

Directions: Walk around your house, be observant. List down and draw tools,
equipment and instruments your mother usually used at home for food processing.
Follow the given format below.

Name of Tools, Equipment

Sketch/Illustration
and Instruments

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

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Independent Assessment No. 3
Directions: Answer the following questions. Rubrics will be used to grade your
answers. (3 points for the content and 2 points for the sentence construction)

1. Why do we need to be familiar with all the tools, equipment and instruments used in food
(fish) processing?
______________________________________________________________________
______________________________________________________________________
____________________________________________________________________

2. Why do equipment in salting and smoking fish made from wood?

______________________________________________________________________
______________________________________________________________________
____________________________________________________________________

Directions: Read the following statements carefully then, identify the tools and
equipment being described. Choose the correct answer from the box.

Psychrometer Descaler Refractometer Checkweigher Scale

Pugon Tong Measuring Cup Measuring Spoon
Wooden Vat Anemometer Salinometer Thermometer
Triple Beam Balance Dinarayan Wooden Shovel
1. It is a digital weighing scale used to get the weight of food like meat, fish and fruits.
__________________________
2. It is used for picking up or handling food. ______________________
3. It is used to measure the sugar concentration of sap and syrup in food.
____________
4. It is a concrete heat source used when pre-cooking fish in a brine.
________________
5. It is used to measure the salinity of brine. ______________________
6. This is used in removing the scales of a fish. _______________________
7. This is used to measure the relative humidity of the air when sun drying.
_______________
8. It is a smoking tray made of wood. __________________________
9. It is a kitchen utensil used primarily to measure the volume of liquid or powder –form
cooking ingredients such as water, milk, juice, flour, etc. it can be made from plastic,
stainless, etc. _____________________________
10. It is used for brine salting large quantity of fish. _________________________
11. It is a spoon used to measure an amount of a substance, either liquid or dry, when
cooking It can be made of plastic or metal. __________________________
12. It is used to determine the velocity of the wind in sun drying. _____________________
13. It is used for measuring small quantities like spices, preservatives, etc.
_______________________
14. This indicates the degree of hotness or coldness of a thing or body. It measures how
high or low the temperature is. ___________________________
15. It is used for mixing or stirring the mixture of salt and small fish for salting.
______________________________
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Directions: Now let us see what you can do. Can you name the following tools,
equipment and instruments based on the knowledge you have gained in this module?

1. __________________ 2. __________________ 3. _________________

4. _________________ 5. __________________ 6._________________

7. _________________ 8._________________ 9._________________

10.__________________

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Directions: Read the following statements carefully then, write the letter of the correct
answer on the space provided.

_____ 1. It is a concrete heat source used when pre-cooking fish in a brine.

a. Pugon c. Oven
b. Kalan de Kahoy d. Coil

_____ 2. This is used as a container to keep salted fish during the process.
a. Earthen Pots c. Wooden Shovel
b. Wooden Vat d. Oil Drum

_____ 3. It measures the amount of a substance, either liquid or dry.

a. Measuring Cup c. Both a & b
b. Measuring Spoon d. None of the above

______4. It is a bamboo basket used for transporting smoked fish.

a. Bakol c. Dinarayan
b. Bistay d. Baklad

______ 5. This is a weighing scale used to measure small quantities like spices and
preservatives.
a. Checkweigher Scale c. Triple Beam Balance
b. Clock Type Weighing Scale d. Heavy Duty Scale
______ 6. It is a device used to measure the temperature of fish or food.
a. Thermometer c. Refractometer
b. Salinometer d. Beaker

_____ 7. This is a device used to measure the weight of fish or food.

a. Thermometer c. Measuring Cup
b. Weighing Scale d. Measuring Spoon

_____ 8. What tool is used to trim off fins of fish?

a. Scissors c. Filleting Knives
b. Paring Knives d. Fish Scalers

_____ 9. It is a bamboo basket used for collecting sun dried fish.

a. Bakol c. Dinarayan
b. Bistay d. Baklad

_____ 10. This is a big metal ladle used to scoop up the cooked fish from the boiling brine.
a. Panakip c. Bamboo Poles
b. Panandok d. Pugon

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 _____ 11. It is a device used to measure the salinity of brine solution.
a. Salinometer c. Both a & b
b. Thermometer d. Refractometer

_____ 12. What is the function of refractometer?

a. Measures the sugar content of sap and syrup.
b. Measures the temperature of the food or fish.
c. Wraps the food or fish for processing.
d. All of the above.

_____ 13. It is a tool used in measuring the velocity of the wind in sun drying.
a. Salinometer c. Refractometer
b. Anemometer d. Thermometer

_____ 14. This is a measuring instrument used to measure the humidity of air when sun
drying.
a. Salinometer c. Psychrometer
b. Refractometer d. All of the above

_____ 15. What instrument is used in removing the scales of a fish?

a. Scissors c. Paring Knife
b. Filleting Knife d. Electric Fish Scaler

Directions: Look and hunt the word. Find 10 (ten) food processing tools and equipment
in the word hunt box.

Bakol Thermometer Anemometer Earthen Pot Salinometer

Psychrometer Refractometer Scaler Dinarayan Bistay

S A L I N O M E T E R A T S P
D F F O O D B O A R D F H A S
A B I S T A Y H H Y F M E D Y
C G F F C S W Z N H J N R I C
A N E M O M E T E R B Q M N H
R T R A C T F V A N M W O A R
B A K O L D F F C S W S M R O
T M E T E R C Z C F B C E A M
Y C U F F C S W V F N A T Y E
R Y U M M Y S E E X C L E A T
R E F R A C T O M E T E R N E
T W Y D G H H V N F M R U X R
E M E T E R M E T E R T J C C
F R Z X Y M E T E R V H I V G
E A R T H E N P O T Z K G F X

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 References

History of Food Processing. Retrieved from https://en.m.wikipedia.org/foodprocessing

K to 12 BEC TLE Learning Module Food (Fish) Processing

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 For inquiries or feedback, please write or call:

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email Address:[email protected]