Modular Activity For TLE 7 - April 15-16

Modular Activities for TLE 7
April 15-16, 2024
Procedures in Using Standard Measuring Devices and Instruments

1. Salinometer
a. Prepare brine solution.
b. Pour brine solution in a cylinder.
c. Dip salinometer in brine solution.
d. Record the reading.
e. Clean instrument after using.
2. Thermometer
a. Dip thermometer in boiling liquid.
b. Record the reading by Degree Celsius or Degree Fahrenheit
c. Clean after using.
3. Refractometer
a. Place a drop of fresh sap or syrup sample on the refractometer.
b. Close the cover.
c. Quickly read the scale (the line on the top of the darker area).
4. Glassware like cylinder, beaker, flask
a. Pour liquid ingredients into the cylinder, beaker, or flask.
b. Bring the cylinder to eye level.
c. Get the reading at the lower meniscus.
d. Record the reading.
e. Clean after using.
5. Weighing scales
Put the food on the weighing scale. Record the reading in grams or kilograms.
6. Measuring cups for dry ingredients
Gently spoon the ingredients into the cup, filling the cup to overflowing. Then
level off with a metal spatula or straight-edged knife.
7. Measuring cups for liquid ingredients
Pour liquid on level surface of measuring cups. Have the measuring lines at
eye level to be sure of the exact measurement.
It is important to review all procedures regarding the use of all standard
measuring devices to ensure that they will be properly used in accordance with
manufacturer’s specification.
Being familiar with the procedure in using a standard measuring device like a
salinometer, thermometer, weighing scale or a measuring cup or spoon will enable a
food processor to perform the task properly and safely.
Equipment used in Food Processing

Equipment are the tools, supplies and other items needed for a particular
task. When processing food, there are several equipment that are to be used.
These include the following:
1. Cooking equipment like ovens and steam – jacketed kettles
2. Refrigeration and low temperature – storage equipment like refrigerators and
freezers
3. Cutting implements like slicers, mixers, grinders and choppers, etc.
PRESSURE
CAN COOKER SMOKEHOUSE
SEALER
REFRIGERATOR RANGE/ STOVE

Interpreting Manufacturer’s Specifications
Food processing equipment when sold are provided with a User’s Guide or
Manuals containing the manufacturer’s specifications and precautions to the user in
a form of sticker or Warning Label attached to the equipment itself. This gives an
assurance that the equipment/machine or tool is in excellent condition for it has
passed quality control during manufacturing.
The specification usually gives a detailed description and instruction about

the equipment’s - dimensions, materials, and other relevant information.
The dimension gives the measurement and size of the tools or equipment in
terms of length, width or height.
The capacity specifies the measurement of the amount which a device can
hold or contain as in boilers, cooker, or steamers or a weighing scale.
A manufacturer’s specifications are embedded in the User’s Manual inside the

box or glued in the equipment. The User must thoroughly read and understand all
the information’s contained in the manual so that he will be guided on its operation
and manipulation most especially if it is an electric-operated device.
Aside from knowing the correct operations of the equipment or machine, it is

also vital to know the following cues below:
1. Basic safety precautions to follow when using the equipment;

2. Warning labels which specify how to properly operate an equipment;
3. Instructions on the proper care of the equipment/machine; and
4. Instructions on the correct operation of the equipment.
Defects in Tools, Equipment and Utensils
Before operating any equipment/machine, it must first be checked to make
sure that it is very functional, good condition and quality. Checking and inspecting
equipment and machines before using will guarantee that all parts are intact, no
missing or defective. Also, it is very important to inspect the electrical plugs and
wirings safely in order to prevent problems like short circuits, electrocution or any
forms of accident.
Religiously checking and inspecting equipment and machines will facilitate

Preventive Maintenance which include checking the following:
1. Machine temperature
2. Hydraulic fluid
3. Wear and surface condition
4. Crack
5. Leak detection
6. Vibration
7. Corrosion
8. Electric insulation
Performing pre – operation activities ensure that all the tools, equipment and
utensils assembled, checked, inspected, sanitized, readied, and stowed after tested
are the proper and appropriate devices essential in processing food like salting,
curing, smoking, fermentation, pickling, canning, bottling, processing using sugar,
drying, and dehydration or artificial drying. Doing these will prevent the use of
inappropriate devices as well as the occurrence of accidents due to faulty or
defective tools, equipment and utensils.
To ensure that food processing equipment is properly maintained in line with

company or organization’s maintenance system, the condition of machine parts can
be easily detected as to the presence of the following DEFECTS:
a. Wear and tear - the damage or change that is caused to something when it is
being used normally.
b. Cracks - to break something that it does not separate, but very thin lines appear
on its surface, or to become broken in this way:
c. Leaks - to escape from a hole or crack in a pipe or container, or (of a container)

to allow liquid or gas to escape.
d. Corrosion - the process by which certain materials, metals and non-metals,

deteriorate as a result of oxidation. Rusting is oxidation of iron in the presence
of air and moisture.
If the parts of equipment are easy to assemble and disassemble then the
condition of machines or equipment can be easily reported as:
a. Serviceable
b. Repairable
c. Defective
d. Replaceable
Activity 1:
TRUE or FALSE
Write the word TRUE if the statements are correct, otherwise, write FALSE. Write your
answer on your notebook.
______1. In using a thermometer, you have to dip the tip in the liquid before reading the
measurement shown on the scale.
______2. When measuring dry ingredients using measuring cup, you have to fill up the
cup to overflowing then level off using spatula or straight- edge of knife.
______3. Placing a drop of sample into the cylinder is the proper way of using
salinometer.
______4. Refractometer shows reading in terms of kilogram.
______5. When using glassware or measuring cup, always place the instrument at eye
level.
Activity 2:
Illustrate one of the equipment used in fish processing in a bond paper. Label the equipment
you drew and write down its function below your drawing. Use the given rubrics as your
guide.
Criteria Score
Illustrative detail 10
Label and function 10
Neatness of work 5
Total 25
Activity 3:
Answer the following questions. Write your answer on your notebook.
1. What information does a User’s Guide or Manual provide?
2. Aside from knowing the correct operations of the equipment or machine, what are
the other cues that is vital to know from a User’s Manual?
Activity 4:
Identify what defect is shown in the following pictures. Write your answer on your notebook.
(Wear and Tear/ Crack/ Leak/ Corrosion)
1.
2.
3.
4.
5.

Modular Activity For TLE 7 - April 15-16

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Modular Activities for TLE 7

April 15-16, 2024

Procedures in Using Standard Measuring Devices and Instruments

Equipment used in Food Processing

REFRIGERATOR RANGE/ STOVE

The specification usually gives a detailed description and instruction about

A manufacturer’s specifications are embedded in the User’s Manual inside the

Aside from knowing the correct operations of the equipment or machine, it is

1. Basic safety precautions to follow when using the equipment;

Religiously checking and inspecting equipment and machines will facilitate

3. Wear and surface condition

To ensure that food processing equipment is properly maintained in line with

c. Leaks - to escape from a hole or crack in a pipe or container, or (of a container)

d. Corrosion - the process by which certain materials, metals and non-metals,

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