REFRIGERATOR AND GAS STOVE: PARTS AND THEIR FUNCTIONS

REFRIGERATOR – is an equipment used to maintain the freshness of the food.

PARTS OF REFRIGERATOR AND THEIR FUNCTIONS
1. AUTOMATIC DEFROST
a. Defrost timer - is like a clock. It continually advances 24 hours a day.
b. Defrost heater - is similar to the burners on an electric stove.
c. Defrost thermostat - the process ends after either the amount of time specified on the timer

2. COOLING
a. Compressor - is the motor (or engine) of the cooling system.
b. Condenser - is a series of tubes with fins attached to them, similar to a radiator.
c. Metering Device (Capillary Tube) - controls the pressure and flow of the refrigerant as it enters the
evaporator.
d. Evaporator - is always located on the inside of the refrigerator, usually inside the freezer compartment. It also
resembles a radiator.
e. Temperature control - All refrigerators have a thermostat to maintain the proper temperature.
f. Lighting – the switch -- which is usually a white push-button mounted inside the refrigerator near the door.
g. Ice Maker - Ice maker systems have two basic functional components: the icemaker itself, and the water fill
valve.

3. ICE AND WATER DISPENSER

a. Ice Dispenser
b. Water Dispenser

4. DOOR SEALS/MAGNETIC GASKET - All refrigerator/freezer doors have a seal--a rubber-like gasket attached to
the door.

5. HINGES - allow the door to swing open.

GAS STOVE – is an equipment for cooking or heating that operates by burning fuel or using electricity.
PARTS OF GAS STOVE
1. GAS STOVE BURNER – a device on a stovetop that produces flame or heat.
2. GAS STOVE KNOB – a temperature control on a gas stove.
3. GAS STOVE GRATES – a framework of metal bars used to hold fuel or food in a stove.
 TOOLS, UTENSILS, AND EQUIPMENT USED IN FOOD PROCESSING AND THEIR USES

TOOL – a device or implement, esp. one held in the hand, used to carry out a particular function.
UTENSIL – an implement, container, or other article, especially for household use.
EQUIPMENT – supplies needed for a special purpose.

1. Measuring Devices/Tools
a. Weighing scale - used to get the weight of food.
b. Measuring spoon - used to measure small amount of dry or liquid ingredients.
c. Measuring cup - used to measure big amount of dry ingredients.
d. Beaker - a device used to measure big amount of liquid ingredients.
e. Salinometer - used to measure the salinity of brine.
f. Refractometer – used to measure the sugar concentration of sap and syrup for food.

2. Cutting Implements/Tools
a. Knives – used for cutting or slicing fish or meat; used for scaling fish.
b. Kitchen scissors – used for trimming – off fins of fish.
c. Electric fish scaler - used in removing the scales of a fish.
d. Masher – a tool for mashing food.
e. Peeler – a tool for removing the skin of fruit and vegetables.
f. Slicer – a thin-bladed knife or implement used for slicing.

3. Cooking Utensils
a. Saucepan - It is a cooking pot with handle used at the top of the stove.
b. Saucepot – It is cooking pot with two handles and a lid.
c. Steamer - It is used to steam foods/other raw materials.
d. Casseroles - It is used for cooking/ stews foods.
e. Kettle - It is used to boil water and to sterilize glass jars and other utensils
f. Double Boiler - It is used to simmer foods

4. Other Utensils
a. Tongs - is used to handle or lift foods and other materials.
b. Basin - is used for washing of raw materials.
c. Mixing bowls - is used for keeping/mixing food.
d. Basting spoon/Wooden spoon - is used for mixing and preparing food.
e. Spatula - is used for leveling off ingredients
f. Colander - is used to drain food.
g. Strainer - is used to separate liquid from solid food
h. Wire basket - is used to hold food.
i. Mortar and pestle - is used to ground food.
j. Fermentation vat – used for fermenting fruits and vegetables
k. Plastic sealer – used for sealing plastic containers
l. Chopping board – is where fish or meat is cut

5. Equipment
a. Chiller/freezer/refrigerator - necessary in maintaining the freshness of fish.
b. Gas stove/range/oven - source of heat.
c. Smokehouse - used in treating the fish or meat with smoke.
d. Can sealer - used to seal tin cans.
e. Pressure cooker - used to process fish packed in a sealed container at a high temperature and pressure for a
certain period of time.
 INGREDIENTS USED IN FOOD PROCESSING
SALT – primary ingredient which add color and act as preservative
SUGAR – counteracts the astringent quality of salt
ASCORBIC ACID – accelerates color fixation of the meat in the curing process
VINEGAR – adds flavor and has some antiseptic value
PHOSPHATE – increases the water holding and binding capacity of cured products
SPICES – are used to give the desired flavor and aroma in preserved food
NITRATE/NITRITE (Curing Salt) – used to impart a bright red color characteristic of high quality preserved food
CALCIUM CHLORIDE – improves the crispness of pickles
ANISADO WINE - is a wine made from the anise herb. It is drinkable, but very bitter taste.
MSG (Monosodium Glutamate) – is a flavor enhancer.
EGGS - extender and binding ingredient for meat pieces and fried sausages
TVP (Textured Vegetable Protein) - mainly soy proteins, high in protein, added in sizeable amounts that increase the bulk
of the meat products.

BREADCRUMBS – a small fragment of bread

FLOUR – from wheat, rice and corn

STARCH – from wheat, rice, corn, potato and cassava

ROOTS AND TUBERS - e.g. cassava, sweet potato

FRUITS AND VEGETABLES - e.g. onions, bell pepper, carrots, green vegetables, bananas

CUTTING TECHNIQUES OF FRUITS AND VEGETABLES

CHOP – cut into small, uneven pieces
CUBE – cut into pieces of uniform size and shapes, first, lengthwise then crosswise to make cubes
DICE – cut into small pieces of uniform size and shapes, first, lengthwise then crosswise to make cubes
JULIENNE – cut into thin, match-like strips
MINCE – cut or chop into tiny pieces
SLICE – cut across into flat pieces
GUIDELINES IN MAKING VIDEO PRESENTATION:
1. Each group will be given topic related to food processing. Topics are the following below:
a. Tools, Utensils, and Equipment Used in Food Processing and Their Uses
b. Ingredients Used in Food Processing
c. Refrigerator and Gas Stove: Parts and Their Functions
d. Cutting of Fruits and Vegetables
2. You should give additional information related to the topic. Follow your hard copy but DO NOT RELAY SO MUCH
IN IT. Research more.
3. Describe/ Explain each in a clear statement.
4. Make the viewers easy to understand the topic.
5. Show/demonstrate the best you can. Make it more interesting. Be creative.
6. Don’t buy new ingredients, tool, etc. You may use actual thing if available or if none, show only pictures.
7. Speaking language used should be English with subtitle (English too!). Memorize your lines. Make your voice clear.
8. The video will run only for 5 – 7 minutes.
9. It must be put or burn in a cheapest blank CD (Rewritable).
10. Submission of video presentation should be on Nov. 20, 2017 (Monday).
VIDEO SEQUENCING:
1. Topic/Lesson Title - tell/ say the topic assigned to your group.
2. Introduction to the topic – brief introduction to your topic. What will be shown in the next?
3. Presentation of the topic – inject your lesson proper. How will you execute your topic in a clear manner?
4. Importance of the topic – give all the importance of your topic to make the viewers more interested.
5. Lesson learned in the topic – what did you learn?
6. Credits/ List of members’ name – give credits to the people who support and help you, places, things, list of
members, etc.
CRITERIA: SCORE
1. DESIGN 40
a. Concept
b. Script
c. Style and Organization
d. Creativity
2. MESSAGE/CONTENT 40
a. Content
b. Quality
c. Spelling, Usage, and mechanics
d. Written Reflection
3. TEAMWORK 10
4. TIMELINESS 10
TOTAL 100