Republic of the Philippines

Department of Education
Region III - - Central Luzon
Schools Division OF CITY OF MEYCAUAYAN
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

TECHNOLOGY LIVELIHOOD EDUCATION

(FOOD (FISH) PROCESSING 10)
QUARTER 1-WEEK 2

INTRODUCTION
Each tool and equipment is precisely designed for a specific purpose, so
selecting the correct tools and equipment will also decrease the amount of effort
required to get a job done right without causing damage to either the equipment or the
surface being worked on.
The lesson deals with how to select and prepare the different basic equipment
used in Food (Fish) Processing. This includes the procedures in selecting of tools and
equipment in food (fish) processing.
LEARNING COMPETENCY:
Select and Prepare Equipment for use (TLE_AFFP10-OE-Ib-1)
DURATION
This module will be covered for one-week discussion.
LEARNING OBJECTIVES:
At the end of this module you are expected to:
1. determine the points in selecting of equipment in food processing;
2. identify the different methods in food processing; and
3. enumerate the manufacturer’s specification in selecting of equipment in food
processing.

CONTENT:
Selection and Preparation of Equipment for Use in Food (Fish) Processing

Pre-Assessment:
Directions. Match column A with column B. Write your answer in your notebook.
Column A Column B
1. placing food in can a. freezing
2. lowering the temperature b. smoking
3. using sugar to preserve c. drying
4. using smoke to preserve d. canning
5. reducing the water content e. preservation by sugar

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 Republic of the Philippines
Department of Education
Region III - - Central Luzon
Schools Division OF CITY OF MEYCAUAYAN
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Column A Column B
6. how to handle f. Discharge label
7. how long it can be used g. Positioning
8. how to use properly h. Refilling
9. how to load a container i. handling requirements
10.how will you load the tools j. Testing

Keypoints
The quality of the manufactured tools and equipment much depend on the suitability,
and level of the technology of the equipment used since major requirement in the
manufacture of the food processing equipment.
There are two consideration points in selecting of tools and equipment that you will
learn in the following parts of this module. There are some words that will be a key for
your more understanding these are:
a. Manufacturer’s Specification-contains all the information that is needed to
make the product
b. Methods-a form of procedure for accomplishing or approaching something,
especially a systematic or established one.
c. Fermentation- It changes the character of foods for the purposes of improved
preservation
Engage Motivation
Directions. Look the picture below. Then answer the question that follows.

1. What are the things you see in the pictures?

2. What can you say about the tools and equipment?
3. Do you think that equipment is good quality? If yes, how you can say it is in
good quality?

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Discover
To have a good quality equipment, it is very important to know what the things to
considered in purchasing of it.
The following are points to be considered in the selection and preparation of
equipment, tools, and utensils for use in food processing:
1. Determine what methods of food processing need to be applied. Use the chart
below as a guide.

Methods of Food Processing

Process Description Example of Tools
and equipment to
be used
1.Fermentation It changes the character of foods for
the purposes of improved
preservation, the production of
alcohol and vinegar, or for the
amelioration of nutrition or flavor
characteristics.
2. Pickling It is a method of preserving or
processing food, food is cooked in
chemicals and materials which
destroy micro-organisms. These
include brine, vinegar, ethanol,
vegetable oil and many other types of
oils.
3.Canning It is a preservation method that
involves placing foods in jars or
similar containers and heating them
to a temperature that destroys micro-
organisms that cause food to spoil.
4.Freezing It is a method of preserving food by
lowering the temperature to inhibit
microorganism growth

5.Processing by It is a method of using sugar to

sugar preserve or process food is very
frequent where it comes to preserve
fruits.

6. Smoking It preserved and flavored using smoke

mostly in big smoke houses

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 7.Curing The process of combination of salt,
sugar, nitrite and/or nitrate for the
purposes of preservation, flavor, and
color of meat or fish.

8.Drying It reduces the water content in the

product and lack of water delays the
bacterial growth very much.

9.Salting It is used in food processing as it

sucks out the moisture from the food.
This is done through the process of
osmosis. 

2. Select and prepare food based on the manufacturer ‘s specification which

includes the following:
a. Handling requirements- how the tools, equipment is handled. Ex. Glass jars
b. Operating requirements- how to use and operate the equipment
c. Discharge label – when it will be disposed or how long it can be used
d. Reporting- indicate information on who and place of the person or
manufacturer to be contacted
e. Testing- include instructions on how to use properly the tools, equipment
f. Positioning- instructions on how will you load the tools, equipment. Ex.
upside/down; upright; up left
g. Refilling – instruction on how to fill or load a container. Ex half-filled

Practice Drills
Activity 1
Directions: Look the pictures then identify what method used on the following
equipment. Write your answer inside the box.

1.
1. 2. 3. 4. 5.

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Activity 2
Directions: Modification: Write True if the statement is correct and False if not.
Write your answer on the space provided before each number.
________________1. Operating Requirement indicates how to use and operate the
equipment.
________________2. Refilling is an instruction on how to fill or load a tool.
________________3. Reporting indicate information on who and place of the person
or manufacturer to be contacted.

________________4. Handling requirements indicate how the tools, equipment is

cleaned.
________________5. Testing includes instructions on how to use properly the tools,
equipment.

Activity 3
Direction. Fill in the blanks to complete the points to considered in selecting tools
and equipment in food processing.

selection and
preparation 3. 4.
Determine what of equipment, Select and prepare food
methods of food
1.
tools, and based on the
processing need to be utensils for manufacturer ‘s
5.specification
applied.
2. use in food

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Activity 4:
Directions. Write the manufacture’s specification describe in each statement.
Choose your answer in the box below.

1.

Connect the appliance to the power mains

using the power cord. The wall outlet should be
fitted with aground contact (safety socket).

2.

Correct use of the appliance, appropriate

packaging, maintaining the right temperature, and
observing the food hygiene standards have a
decisive impact on the quality of food storage.
3.

upper part: canned food, bread, wine, pastry

middle part: dairy products, ready-made etc. -
Fresh Zone bin: - meat, meat produce,

4.

When the equipment is not functionable.

Dispose it in proper disposal area.

5.

www.appliance.com.ph
Appliance Center Corporation
Meycauayn City Bulacan

Operating requirements Discharge label Reporting

Testing Positioning

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A.5 Summary:
There are things to considered in selecting and preparing of tools and equipment
and these are:

Determine what methods of food Select and prepare food based on the
processing need to be applied. manufacturer ‘s specification

Handling
Canning requirements

Operating
Discharge requirement
Drying Curing label s

Manufactuurer'
Methods s Specification
to be
applied
Reporting Positioning
Salting Freezing

Testing
Pickling

Post-Assessment:
Directions. Identify what is being asked in the sentence. Write your answer inside
the box before each number.
1. It is a method of preserving or processing food, food is
cooked in chemicals and materials which destroy micro-
organisms. 
2. It is a preservation method that involves placing foods in
jars or similar containers and heating them to a
temperature that destroys micro-organisms that
cause food to spoil.
3. It preserved and flavored using smoke mostly in big smoke
houses.
4. It reduces the water content in the product and lack of
water delays the bacterial growth very much.
5. This is done through the process of osmosis. 

6. It is instruction on how to fill or load a container.

7. It indicates information on who and place of the person or

manufacturer to be contacted.
8. It includes instructions on how to use properly the tools,
equipment.

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 9. It indicates on how to use and operate the equipment.

10. It instructs when it will be disposed or how long the tools

and equipment used.

REFERENCES:
Learning Module Food Fish Processing

https://www.streetdirectory.com/food_editorials/meals/food/common_methods_of_proce
ssing_and_preserving_food.html

https://www.foodbuddies.in/canning-process-in-food-preservation/#:~:text=Canning%20is
%20a%20preservation%20method,a%20vacuum%20seal%20is%20formed.

https://en.wikiquote.org/wiki/Fermentation_in_food_processing

https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html#:~:text=Curing
%20is%20the%20addition%20to,of%20salt%20with%20nitrates%2Fnitrites.

Prepared:
MYRA T. DE JESUS
Teacher II

Evaluated:
EVANGELINE F. CORAŇES
Head Teacher IV, TLE Department

Approved:
BENITA P. ESPE
Assistant Principal II, Junior High School

Noted:
ROSALINA G. SANTOS, EdD
Principal IV

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