Diocese of Iligan Catholic Schools

LEARNING QUARTER 3
MODULE

TECHNOLOGY AND
LIVELIHOOD EDUCATION 8

Food (Fish) Processing

(Exploratory Course)

NAME OF STUDENT: ________________________ SECTION: _________________

CONTACT NO.: ________________
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 This Module is an exploratory course which leads you to Food (Fish)
Processing National Certificate Level II (NC II). It covers four common
competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE)
student like you ought to possess, namely:

1) Use food processing tools, equipment and utensils;

2) Perform mathematical computations;
3) Interpret plans and drawing; and
4) Apply food safety and sanitation

These 4 common competencies are covered separately in 4 Lessons. As

shown below, each lesson is directed to the attainment of one or two learning
outcomes:
Lesson 1 – Use Food Processing Tools, Equipment and Utensils
LO 1. Select tools, equipment, and utensils
LO 2. Use tools, equipment and utensils following standard procedure
LO 3. Perform post-operational activities
Lesson 2 – Perform Mathematical Computations
LO1. Gather and tabulate the recorded data relevant to processed food
production
LO2. Review various formulations
LO3. Calculate the production input and output
LO4. Computer the costs of production
Lesson 3 – Interpret Plans and Drawings
LO1. Interpret lay-out plan
Lesson 4 – Apply Hygiene and Sanitation
LO1. Observe personal hygiene and good grooming

Your success in this exploratory course on Food (Fish) Processing is

shown in your ability to perform the performance standards found in each learning
outcome.

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Lesson 1 Select Tools, Equipment, Utensils and Instruments

Food processing is the set of methods and techniques used to transform raw
ingredients into food for consumption. Food processing includes many forms of
processing foods, from grinding grain to make raw flour to home cooking to complex
industrial methods used to make convenience foods.

Why process foods? It extends edible time frame – preservation. It makes better
tasting foods. It makes more varieties of food and convenience.

Principles of food processing are inhibit the growth and activity of

microorganisms, protecting against self-decomposition of food, protection from
invasion and spoilage by insects and rodents and protections against losses by
mechanical causes.

Pre-Test
Direction: Read and understand the questions below. Choose the letter only that
corresponds to the correct answer. Write your answers in your activity
notebook.
1. Which of the following devices used to measure the strength of brine solution?
A. Salinometer
B. Thermometer
C. Refractometer
D. Both A and B
2. What is the function of the refractometer?
A. Wraps the food/fish for processing
B. Measures the temperature of the food/fish
C. Measures the sugar content of sap and syrup
D. All of the above
3. What is used in measuring the volume of liquid?

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 A. Salinometer C. Refractometer
B. Cylinder D. Thermometer
4. Which of the following standard measuring instruments used in
fish processing?
A. Salinometer C. Thermometer
B. Refractometer D. All of the above
5. What type of water is used in calibrating the refractometer?
A. Distilled water C. Brackish water
B. Sea water D. Water from the faucet
6. What device is used to measure the temperature of food/fish?
A. Thermometer C. Refractometer
B. Salinometer D. Beaker
7. Which of the following devices used to measure the weight of food/fish?
A. Thermometer C. Measuring cup
B. Weighing scale D. Measuring spoon
8. How many drops of sap or syrup sample are needed in testing the
refractometer?
A. One B. Two C. Three D. Four
9. What measuring device will you use to measure the amount of liquid of large
capacity?
A. Measuring spoons C. Weighing scale
B. Measuring cups D. Beaker or graduated cylinder
10. Which of the following is used to measure large amount of dry ingredients?
A. Liquid measuring cup C. Measuring spoon
B. Dry measuring cup D. Weighing scale

Different Tools, Equipment and Utensils

Tools and Equipment Used in Food/Fish Processing

Food/Fish preservation requires certain tools and equipment. Hence, before
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dealing with the methods of fish processing, it is important to know the tools and
equipment you will be needing. Here are the food/fish processing tools, equipment,
utensils and instruments.

Measuring
Tools

1. Salinometer – is used for

measuring the salinity of the
brine.

2. Refractometer – is used for

measuring sugar concentration of
sap and syrup for food.

3. Weighing scale - is used for

measuring the weight of raw
materials and ingredients.

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4. Liquid measuring cup – is used for
measuring liquid ingredients.

5. Measuring cups – is used for

measuring dry ingredients of large
quantity/capacity.

6. Measuring spoons – is used for

measuring small amount of solid
and liquid ingredients.

Cutting Tools

7. Cutting implements – is used for

cutting fish and other ingredients.

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 8. Scissors/shears – is used for cutting
purposes like fins of fish.

Other tools

9. Cutting board – serve as guide for

cutting fish, meat and other
ingredients.

10. Basin – is used in preparing brine

and other curing mixtures.

11. Food tong – is used for lifting hot

objects/food.

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12. Wooden ladle – used in mixing
ingredients.

13. Peeler – used in removing the skin of

fruits and vegetables.

14. Grater – used for grating cheese.

15. Earthen pots – are used for storing

the salted products.

16. Wooden salting vat or barrel – is a

container where the salted fish are
placed or fermented.

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 Equipment

17. Smokehouse – is a device used for

smoking fish or meat with the
application of smoke.

18. Impulse sealer – is used for sealing

purposes.

19. Gas Range/Oven – is the source of

heat.

Gas stove

Oven range

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20. Chiller/Refrigerator – is necessary in
maintaining fish freshness.

Chest-type Freezer

Up-Right Refrigerator

21. Pressure cooker – is an airtight

cooking device that cooks food
quickly, thanks to the steam
pressure that builds up inside. The
steam also makes the food moist,
which is why this device is perfect
for meat stews, cheesecakes and
much more.

Activity 1. What Utensils am I?

Directions: Fill in the blanks. Below is a Word Pool which contains the name of tools,
equipment and utensils. Pick the correct answer or word from the WP and write it in
your activity notebook.
Food tong Chiller Smokehouse Earthen pots
Scissors Oven/gas range Refractometer Impulse sealer
Salinometer Dry measuring cups Basin Measuring spoons

1. It is used for salinity reading.

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 2. It is necessary in maintaining fish freshness.
3. It is used for cutting fish and other ingredients.
4. It is a device used for smoking fish or meat with the
application of smoke.
5. It is used for storing the salted products.
6. It is an equipment which is the source of heat.
7. It used for measuring sap and syrup
for food.
8. It is used for sealing purposes.
9. It is used for measuring dry ingredients of large
quantity/capacity.
10. It used in preparing brine and other curing mixtures.

Uses and Post-Operation of Tools, Equipment and Utensils

Following Standard Procedures

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,
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equipment and utensils.

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.

On the right side are some

examples of manufacturer’s
specifications, which must be
properly interpreted resulting to an
accurate and safe
operation/manipulation of the
equipment or machine:

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Tips on the Proper Use and Care of a Refrigerator

1. Place only clean food inside the refrigerator.

2. Put only clean containers and wipe first before refrigerating them.
3. Keep the refrigerator door closed properly.
4. Keep fatty substances and hands off the rubber seal or gasket of the
refrigerator door. A rubber gasket help seals the door tightly to maintain the
cold temperature in the refrigerator.
5. Wash and clean the refrigerator once a week using warm water to which a
little amount of baking soda has been added. This is prepared by mixing one
teaspoon of baking soda per quart of water. The exterior should be washed
with soap and water, rinsed and dried. Avoid the use of abrasives like
chlorine, scouring agents and others.
6. Remove ice cubes by letting cold water run over them in the ice – cube pan.
Removing them with an ice pick is liable to puncture the pan.
7. Defrost the refrigerator as follows:
a. Turn – off the freezing unit;
b. Refill the ice cube pan with warm water not hot water, and place it at the
bottom of the shelves of the freezing unit;
c. Keep the drip tray in place to catch the melting ice that drops off;
d. Wash and refill the ice cube;
e. Wash the refrigerator and the drip pan. Never try to speed up defrosting by
prying – off ice; and
f. When done, turn the freezing unit on.

General Directions for Using Pressure Canners for Fruits and Vegetables

1. Assemble materials and equipment. Pressure should be thoroughly cleaned with

soap and water.
2. Check jar rings and closures. Wash and rinse thoroughly.
3. Have plenty of boiling water available.
4. Sort food for size and degree of ripeness.
5. Pour hot water into washed jars until necessary.
6. Follow specific directions for best results.
7. Pre-heat or pre-cook food as per recipe.
8. Place 2 quarts of boiling water in cooker with basket in place. Set cooker on heat.
9. Place clean, sterile rubber rings on jar or cover as directed, when closure requires
separate rings. Return jars to hot water until ready to fill.
10. Fill hot containers promptly with hot food according to given directions.
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11. Fill jar to proper level with boiling liquid as to recipe requires. Don’t fill the container
up to the top but allow space for any expansion. All equipment used should be
clean.
12. Work out bubbles with a clean knife or spatula. Wipe sealing edge with clean wet
cloth.
13. Adjust closures on jars according to directions for types of closures applied. If
bottles are used, close tightly and then turn back by ¼ inch.
14. Place each hot container inside the pressure canner. Avoid placing them in direct
contact with pressure – canner bottom or sides.
15. Put cover on cooker and lock in closed position. Use maximum heat under it.
16. Watch for steam to come from the petcock. Petcock valve should be opened wide.
Under no conditions should pressure be raised in the cooker until it is in exact
position.
17. Allow steam to come out freely for 7 – 10 minutes to eliminate all air pockets.
Close petcock.
18. Apply the maximum heat to raise the pressure - to reach the boiling point and then
lower heat to maintain the pressure desired. Start timing the cooking/processing
time the moment required pressure is reached. To eliminate fluctuations in
pressure, pressure cooker should be kept at required point by raising or lowering
the heat as needed.
19. Turn off heat at end of processing time or remove cooker from heat at end of
processing time when using electric stove or any other constant heat unit.
20. When canning in glass jars, allow pressure to return to zero of its own accord.
When indicator reaches zero, let cooker cool for 2 – 3 minutes.
21. Open petcock. Remove cover from the cooker. Under no circumstances should its
cover be opened until dial on the steam gauge points to zero. Lift the cooker cover
positioning the escape of the steam away from you.
22. Immediately toss dishtowel over cooker and containers. Let cooker stand for 3 – 4
minutes.
23. Remove basket of jars from cooker and place on board or towel free from draft.

Be sure to follow the directions religiously that come with pressure canner. Bear
the alterations in mind. With regard to altitude processing, increase the pressure by 1
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pound for every 508 meters or 2, 000 feet above sea level.

How to Use the Pressure Cooker

1. Place one – and – a – half (1/2) inch water in the cooker

2. Put a rack with stand at the bottom of the cooker. A rack can be old bottles or milk
cans of the same height filled with water.
3. Place the packed glass jars on the rack in the cooker.
4. Put on the cover of the cooker. Be sure the cover arrow aligns with “line mark” on
rim of the body of the cooker.
5. Tighten two opposite bakelite wing nuts or knobs at the same time evenly. Never
tighten one wing nut or knob at a time.
6. Turn on the stove. The water in the cooker begins to boil at 2120 F or 1000C at
sea level forming steam. The steam drives out the air through the vent pipe and
heat begins to penetrate the glass jars.
7. Exhaust the air in the cooker for 8 to 10 minutes so that air cannot interfere with
the passage of heat.
8. Close the vent pipe by putting the pressure regulator weight. The hole of the
pressure regulator weight should correspond to the desired pressure directly over
the vent pipe. For instance, if the desired pressure is 10 pounds so the pressure
regulator weight hole of 10 be inserted over the vent pipe.
9. When vent pipe is closed, the steam can no longer escaped so the pressure rises
up to the desired pressure. The pressure regulator weight jiggles or rocks when
the pressure is reached. This is called coming up time (CUT). Water under
pressure boils at temperatures above 212°F. At 10 pounds pressure gauge
pressure, water boils at 240°F. Then regulate the fire.
10. If desired pressure is reached, start counting the processing time. If processing
time is 90 minutes, so maintain the pressure and temperature for 90 minutes. At
this stage, heat penetrates the jar by conduction or heat passes from one vibrating
molecule to another. It also penetrates by convection in which heated fluids
expand, rise and are replaced by cooker fluids. In other words, heat penetrates
the jar by both conduction and convection. Likewise, headspace of one half (1/2)
inch of the jar acts as a cushion. In jars, the pressure usually gets so great that
most of the air is driven out under the cover. The pressure and temperature in the
jar is finally the same with the pressure cooker.
11. At the end of the processing time, turn off the stove. Temperature and pressure
begin to fall as the cooling off period starts. Wait until the gauge registers to zero
(0) pressure and remove the pressure regulator weight.
12. Loosen two opposite Bakelite wing nuts or knobs at the same time. When all wing
nuts were loosened, open the cover of the cooker in slanting position away from
the face.
13. Get immediately the glass jars one at a time from the cooker and close. Invert the

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 glass jars to determine if bubbles continuous to flow as sign of good sealing. Cool
the glass jars in room temperature as well as the cooker.

How to Care for the Pressure Cooker

1. Wash the pressure cooker if it is already cooled.

2. Store the cooker in a dry place. The cover is stored separately from the cooker
body.
3. Be sure the cooker and cover are thoroughly dried to protect against pitting and
corrosion.
4. Protect the metal – to – metal seal from being struck or dented.
5. Protect the metal - to – metal seal must be lubricated periodically with Vaseline oil
to prevent the cover from scratching and sticking to the bottom. The metal – to –
metal seal must not be permitted to become dry, as this could result on severe
damage to the metal – to – metal seal and make it very difficult to remove the
cover.
6. Wipe periodically the metal – to – metal seal with clean towel to remove any build –
up of foreign material trapped in the lubricant.
7. Avoid hard scrubbing of the metal – to – metal seal to prevent damage.
8. The steam pressure gauge should be checked most often for its accuracy.
9. To prevent from pitting the cooker, wash, rinse and dry the cooker thoroughly every
use. Do not wash the cooker while it is still hot.
10. Place lubricant on the threads of the Bakelite wing nuts or knobs to help the knobs

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 turn more easily and hold the cover securely to the cooker, preventing steam
leaks.
11. Before using the cooker, hold the cover and bring against the light to see if vent
pipe is clear. If you cannot see the light through the vent pipe, insert carefully a
piece of wire in the vent pipe and run it gently in and out to be sure the tube is
clear. Rinse the vent pipe with hot water.
12. Be sure there is always water in the cooker during canning. If cooker boils dry on
the process of canning, never add cold water only hot water must be added. Do
not subject cooker to sudden change of temperature, as this will cause expansion
or contraction, which can crack a cast aluminum utensil.
13. Pressure cooker should never be made more than 2/3 full when cooking foods like
arrozcaldo with milkfish bone meal FPC. When cooking foods which expand, fill
cooker one – half full.

Equipment/Machine Wear and Tear

One factor to consider in the selection/purchase of food processing equipment

is the construction materials used in manufacturing the equipment/machine, tools or
utensils. Food equipment and utensils have food contact and non – food contact
surfaces. Food contact surfaces are the parts which normally come into contact with
food or from which normally come into contact with food may drain, drip, splash, or
spill into or onto a surface that is normally in contact with the food. Non– food contact
surfaces are the remaining parts and the surrounding area that should not make
contact with the food during the production. The food contact surfaces are usually the
parts that undergo wear and tear due to rubbing surfaces, which undergo

Below are the kinds of construction materials for equipment:

1. Metals Chromium over steel gives an easily cleanable, high - luster finish. It is
used in toasters, waffle irons, etc. Non-corrosive metals formed by the alloys of
iron, nickel, and chromium are also used in the construction of food service
equipment.

Lead, brass, copper, cadmium, and galvanized metal must not be used as food –
contact surfaces for equipment, utensils, and containers because they cause
chemical poisoning if they come in contact with the food.

2. Stainless steel is the most popular materials for food operations. It is commonly
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 used as food containers. It has a highly durable finish with a shiny surface which
is easy to clean and maintain.

3. Plastic and fiberglass are frequently used in foodservice equipment because they
are durable, inexpensive and can be molded into different combinations. Some
examples of plastics used in food establishments are:

1. Acrylics - used to make covers for food containers

2. Melamine – used for a variety of dishes and glassware
3. Fiberglass – used in boxes, bus trays, and trays
4. Nylons – used in equipment with moving parts
5. Polyethylene – used in storage containers and bowls
6. Polypropylene – used for dishwashing racks

4. Wood is light in weight and economical but it is porous to bacteria and moisture
and it absorbs food odors and stains. Wood also wears easily under normal use,
which requires frequent maintenance and repair. Wood is used for cutting boards,
cutting blocks, etc.

Two of the FDA and construction standards from NSF International and
Underwriters Laboratories Inc. for food processing equipment are easy to assemble
and easy to dismantle or disassemble.

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:
a. Wear and tear
b. Cracks
c. Leaks
d. Corrosion

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

If the parts are easy to assemble and disassemble, it is easy to dismantle machine
parts that breakdown so they can be repaired or replaced right away.

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 Cleaning and Sanitizing Equipment and Instruments

The use of sanitizing agents leads to effective sanitation of tools, equipment

and utensils. Sanitation with the use of physical and chemical sanitizing agents will kill
residual microorganisms that remain after cleaning. Cleaning by washing with soap
and water is very important as it ensures the removal of dirt or debris by physical
and/or mechanical means. Clean water is to be used to finally wash and rinse all
utensils, tools and equipment. Sanitizing or disinfecting, on the other hand, rids or
reduces the number of micro-organisms on surfaces where food comes in contact
with. It cannot be accomplished until surfaces where foods are processed are clean.
Moreover, it cannot be effective without a good pest control program.

Cleaning alone by washing is not capable of totally eradicating microbes, germs

and viruses, hence the need to use sanitizing agents. Some sanitizing agents are
detergent solution for scrubbing surfaces of processing tables, 150 – 200 ppm
chlorinated water for sanitizing. All tools and utensils are also cleaned and sanitized
with the use of detergent solution rinsed with tap water before sanitizing with 150 –
200 ppm chlorinated water by soaking.

Chlorine is one of the cheapest and most easily available sanitizers in the
market. It is popularly used in the treatment of water for both household and plant.
Likewise, chlorine is also used to sanitize processing equipment.
Area/ Materials to Volume of water Volume of choline Time (minutes)
be Sanitized
Hand dip 5 galloons 10.8 ml 2-5 minutes

Equipment 5 galloons 54 ml 2-5 minutes

Floor 5 galloons 125 ml 20 minutes

For food 5 galloons 27 ml 2-5 minutes
processing :
washing of
vegetables and
poultry

1. Procedure in Cleaning Equipment and Instruments

a. Wash all the equipment / instruments with soap.

b. Rinse with clean water.
c. Sanitize by dipping into approved sanitizer solution.
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 d. Remove from the solution.
e. Allow to air dry.

2. Procedure in Sanitizing:

a. Prepare all the materials needed.

b. Measure a certain amount of chlorine and water.
c. Mix and dip the equipment / instruments in the mixture.
d. Remove from the sanitizing solution.
e. Dry thoroughly.

Calibrating Measuring Devices and Instruments

1. Procedure in Calibrating

a. Weighing Scale
Check the accuracy, see to it that the hand is pointed at zero in an empty
weighing scale.

b. Salinometer
Check the accuracy by measuring 20osalinometer brine solution. Check if the
salinometer records the reading correctly.

c. Refractometer
Place a drop of water (preferably distilled) in the dark circular or rectangular
area and close the cover. A shadow or dark area is visible on the scale inside
the eyepiece. Turn the calibration screw until the shadow falls on the zero mark.
Open the refractometer cover and dry the cover and glass prism using soft
tissue paper or a cotton cloth.

d. Thermometer
Check the accuracy by dipping it in hot food to see if the mercury rises to desired
temperature.

Proper Stowing of Tools, Equipment and Utensils

Tools, equipment and utensils must be properly stowed in order to protect them
from rusting, contamination, etc. and thus lengthen their serviceability. They must be
kept in clean cabinets which are well – ventilated and not subjected to drafts or rain.
Tools and utensils which were washed must be drained and wiped – dry before
keeping them. They are kept in an orderly way in order that it will be easy to assemble
or prepare them when needed. The cabinets or racks where they are kept must be
properly labeled for easier identification on the part of the user.
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 Procedure:

1. Wash the equipment/instruments with soap.

2. Rinse thoroughly with clean water.
3. Sanitize by dipping or soaking in a sanitizing solution.
4. Rinse with clean water.

5. Drain.
6. Dry thoroughly (Air Dry).
7. Wipe with a clean piece of cloth.
8. Check the accuracy of the equipment/instruments.
9. Pack/store/keep in a clean dry cabinet.

Procedure in Cleaning, Sanitizing, Calibrating and Stowing Equipment

and Instruments
1. Wash the equipment / instruments with soap
2. Rinse with clean water.
3. Sanitize by dipping or soaking in sanitizing solution.
4. Remove from the sanitizer solution.
5. Rinse with clean water.
6. Dry thoroughly (air dry).
7. Check the accuracy of each equipment and instruments.
8. Pack and keep in a clean cabinet

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 OC or OF
c. Clean after using.

3. Refractometer
a. Place a drop of fresh sap or syrup sample on the refractometer.

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 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.

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.
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 A food processor, however, must know the essential information
regarding the equipment in terms of how they must be operated or used
in accordance with the manufacturer’s specifications.
Before operating any equipment, it is important to be familiar with the
manufacturer’s specifications, which include:
• Handling requirements
• Operating requirements
• Discharge label
• Reporting
• Testing
• Positioning
• Refilling

Activity 2. Checking your Understanding

Direction: Read and analyze the statements and questions carefully. Choose the
letter that corresponds to the correct answer.
1. What are some of the specifications included by the manufacturer of a certain tool,
equipment or utensil?
A. Proper care and maintenance
B. Handling and operating requirements
C. Dimension as to size, height, capacity, etc
D. All of these

2. Why are specifications for food processing tool, equipment and utensils necessary?
A. Because they provide information to the user as to how they must be properly
handled and operated in order to avoid accident
B. Specifications give information concerning the proper use, care and maintenance
of the tools, equipment and utensils
C. Both a and b
D. Specifications provide information about the tools, equipment and utensils

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3. If you are a food processor, why do you need to know the parts of the equipment,
tool and utensil and their functions?
A. To easily determine if a part is missing
B. To be able to do some simple repairs on them
C. To appreciate the usefulness of a particular device
D. To be able to correctly operate/manipulate a tool, equipment or utensil

4. If you are going to pack processed foods in tin cans, why do you need to seal it with
a can sealer?
A. To properly seal them
B. Tin cans are difficult to seal
C. Cans cannot be sealed manually
D. A can sealer is the appropriate equipment for attaching the cover to the body of
a tin can with is first and second operation rolls

5. What will help you determine the kinds of tools, equipment and utensil you will
assemble, sanitize, inspect or check?
A. The kind of product to be produced
B. The raw materials to be processed
C. The method of food processing to be done
D. The availability of tools, equipment and utensils

6. You already have removed the dirt from the tools, equipment or utensils you used
in processing the food by washing them with soap and water. Why do you still need
to sanitize or disinfect them?
A. Washing with soap and water only removes the adhering dirt
B. Washing alone cannot remove the microorganisms and germs
C. To effectively kill or destroy all the germs and microorganisms which remained
after washing
D. All of these

7. Which of these is a sanitizing agent you can use for killing the germs and
microorganisms present in tools, equipment and utensils?
A. Sodium chloride
B. Sodium hypochloride
C. Magnesium sulfate

23
 D. Calcium chloride

8. How will you properly store tools, equipment and utensils after using them?

A. Stow them in a clean dry place with a good ventilation

B. Apply lubricant to parts of equipment that undergo friction to prevent wear and
tear
C. Wipe dry all tools, equipment and utensils which were washed with water before
keeping them
D. All of these

9. Why do you need to inspect and check the condition of equipment and machines
before operating them?
A. To check if no parts are defective or missing
B. To check if electrical plugs are in good condition
C. Both and b
D. To see if they are old or new ones

10. Which of these preventive machine maintenance will you check before using
equipment or a machine?
A. Wear and surface condition
B. Machine temperature and hydraulic fluid
C. Crack and leak detection and electric insulation
D. All of these

Lesson 2 Perform Mathematical Computations

Review Various Formulations

Measurements and Conversions

It is important to weigh or measure all ingredients accurately, especially for

beginners. There are cooks and chefs who seem to be able to produce good results
by guesswork and intuition because of their long experience in cooking. However, that
should not be the case. What generally matter is using precise measurement.

24
 When weighing things, it is essential to buy a good brand of weighing scale that
would longer use. A good selection of measuring cups and spoons (as listed below)
can be very handy.

a. Measuring Cups
• 1 Cup (C)
• 1/2 C
• 1/3 C
• 1/4 C
• 1/8 C

b. Measuring Spoons
• 1 Tablespoon (tbsp or T)
• 1 Teaspoon (tsp or t)
• 1/2 tsp
• 1/4 tsp

*A clear glass measuring cup is necessary to get precise liquid measurements.

Dry Ingredients - The most important thing to know about measuring dry ingredients
is that they should be leveled with the top of your measuring cup using spatula.

1. Dip your cup into the bin, fill to

overflowing and level it off by sweeping
the edge of a knife across the top.

2. Spoon flour and similar

ingredients into measuring cups.

25
3. Do not scoop the ingredient using the
cup itself because this “packs” the cup
too much and the measurement won’t
be precise.

4. Be careful if you are using a cup larger

than what is needed (as in a 1 cup
measure to get 1/2 C worth of
ingredients). The same levelling
technique should be used with
measuring spoons.

Tip: Measure dry ingredients over a plate or bowl so you can catch
the excess and put it. For tables (unit conversion)

VOLUME MEASUREMENT CONVERSIONS

Cups Tablespoons Teaspoons Milliliters
1 tsp 5 ml
1/16 cup 1 tbsp 3 tsp 15 ml
1/8 cup 2 tbsp 6 tsp 30 ml
¼ cup 4 tbsp 12 tsp 60 ml
1/3 cup 5 1/3 tbsp 16 tsp 80 ml
½ cup 8 tbsp 24 tsp 120 ml
2/3 cup 10 2/3 tbsp 32 tsp 160 ml
¾ cup 12 tbsp 36 tsp 180 ml
1 cup 16 tbsp 48 tsp 240 ml

26
COOKING TEMPERATURE CONVERSIONS
Celsius / Centigrade F = (C * 1.8) + 32
Fahrenheit C = (F – 32) * 0.5556

WEIGHT
Imperial Metric
½ oz 15 g
1 oz 29 g
2 oz 57 g
3 oz 85 g
4 oz 113 g
5 oz 141 g
6 oz 170 g
8 oz 227 g
10 oz 283 g
12 oz 340 g
13 oz 369 g
14 oz 397 g
15 oz 425 g
1 lb. 453 g

27
Activity 1. Conversion of Units
Direction: Convert the measuring units as indicated.
1. 56 tbsp = _______________c
2. 5 tbsp = _______________tsp
3. 10 pints = _______________cups
4. 5 quarts = _______________cup
5. 16 cups = _______________pints

Calculate the Production Inputs and Output

Cost of production refers to the total cost incurred by a business to produce

a specific quantity of a product or offer a service. Also, it relates to the different
expenses that a firm faces in producing a good or service.

Production costs can include a variety of expenses, such as labor, raw

materials, consumable manufacturing supplies, and general overhead.

Production cost is important to the supply side of the market. Sellers base
supply decisions on the cost of production. In that production cost generally increases
as more of a good is production, the supply price also tends to rise with the quantity
supplied.

Calculate the Production Inputs and Output

Steps in recording and documenting production input are as follows:

• First, weigh all materials and ingredients needed.

• Second, make a necessary listing in your notebook of all the materials and
ingredients used. It is important to note how much or how many. This is what
we call recording or documentation.
• Third, follow the correct format in documenting and recording.

Here is the formula in getting

Percent Yield:

Example on how to compute the Production Cost:

28
 Ginamos
Ingredients Quantity Unit Unit Cost
Anchovies (Bolinao) 2 Kg ₱240.00
Table salt 2 Kg ₱ 30.00

With the given items above;

A. Compute the production cost of “Ginamos”.

B. After computing the production cost of “Ginamos”, compute the selling price of the
product if 20%is added to the unit cost?

Solutions:

Since you already know the steps in recording and documenting production
input. We will be learning also about the sample of production report and sample of
production cost.

Sample of Production Report

Product Name: Pickled / Marinated Milkfish

Production Date: May 26, 2020
Description of Materials:
Fresh Milkfish 1000 g

Other Ingredients:

Distilled vinegar 250 g Calamansi juice 125 g

Soy sauce 125 g Salt 75 g

Sugar 75 g Black pepper 15 g

29
Minced garlic 15 g

Input: 1680 g

Output: Marinated Fish 1200 g

Wastage: 480 g

Percentage Yield: 71 %
Problem Encountered: NONE

Sample of Production Cost

Product: Pickled Mixed Vegetables

I – Raw Materials and Ingredients
Items Quantity wt/ml /gms Cost (₱)

Chayote 3 kls. 3 000 gms. 60.00

Carrots 6 pcs. 550 gms. 30.00

red bell pepper 4 pcs. 80 gms. 5.00

Ginger 4 pcs. 270 gms. 10.00

Garlic 2 pcs. 100 gms 5.00

Onion 3 pcs. 165 gms 10.00

Sugar 1½ cups 275 gms 25.00

Vinegar 1½ cups 400 gms 10.00

Raisins 1 pack 100 gms 25.00

Salt 1 cup 150 gms 2.00

TOTAL ₱ 202.00

II. Packaging Materials

1. Preserving jars 8 pcs. x ₱ 5. 00 = ₱ 40. 00

2. Label 8 pcs. x ₱ 1. 00 = ₱ 8. 00= ₱ 48. 00

III. Overhead Expenditures

30
1. LPG / fuel for cooking / firewood ₱ 2. 00

2. Transportation ₱ 7. 00

3. Water ₱ 10. 00 = ₱ 19. 00

Grand Total = ₱ 269. 00

IV. Number of finished products - 8 jars

V. Net Weight - 250 gms

VI. Mark up price (20 % of Grand Total) - ₱ 53. 80

VII. Selling Price - ₱ 40.35

Keeping a record of the expenses and income help the seller keep track of the
business. It will tell when she has spent the most and why; when she has made a
business and why; and where she has to improve in terms of the expenses and sales.

SCAFFOLD FOR TRANSFER 1

Activity 2. Computing the Production Cost
Direction: Prepare a Production Cost following the Given Format. Show your
computations in your activity notebook.

Production Cost

Product: Papaya Pickles

I – Raw Materials and Ingredients

Items Quantity wt/ml /gms Cost (₱)

TOTAL

II. Packaging Materials

1. Preserving jars =₱

2. Label = ₱ ____________
31
 =₱

III. Overhead Expenditures

1. LPG / fuel for cooking ₱

2. Transportation ₱

3. Water ₱

= ₱ ____________

Grand Total = ₱ ____________

IV. Number of finished products - _________________

V. Net Weight - ________________
VI. Mark up price (20 % of Grand Total) - ₱ ______________
VII. Selling Price - ₱ ______________

Lesson 3 Interpret Plans and Drawings

Fish Processing Activities

The term fish processing refers to the processes associated with fish and fish
products between the time fish are caught or harvested, and the time the final product
is delivered to the customer.

Fish is a highly perishable food which needs proper handling and preservation
if it is to have a long shelf life and retain a desirable quality and nutritional value. The
central concern of fish processing is to prevent fish from deteriorating. The most
obvious method for preserving the quality
of fish is to keep them alive until they are
ready for cooking and eating.

I. Receiving. This activity includes

sorting and grading of raw materials
according to size, species and quality. It
also includes segregating suitable from
unsuitable ones.

32
 Raw materials refer to fresh fishes newly caught, chilled or frozen that are not
yet subjected to the treatment with preservatives like salt, vinegar and smoke. They
are used during salting, curing and smoking. Prior to processing of fish, the raw
materials must be efficiently prepared to achieve top quality processed products,
maximum yield and highest possible profits.

Characteristics of a Fresh and Spoiled Fish

Fresh Fish Spoiled Fish
Odor fresh fishy odor stale sour or putrid
Eyes bright and bulging, pupil is velvet dull, wrinkled and sunken
black, cornea is transparent pupil is dull black cornea is
opaque
Gills bright red, covered with slime dull brown or gray with cloudy
odor under gill cover is fresh slime, odor under gill cover is
sour and
offensive
Body Bright faded
Color
Flesh firm stiff body, finger impressions soft and flabby, finger
do not remain impressions remain
Belly walls Intact often ruptured, viscera
protruding
Muscle White pinkish especially around
Tissue the backbone
Vent pink, not protruding brown, protruding

Sorting fish according to their quality is done with the organoleptic evaluation
of their condition based on the characteristics of a fresh and a stale fish.
Below are the descriptions of the specific characteristics of a fresh fish:
1. A fish with clear bright eyes have eyes with a convex shiny black pupil and
translucent cornea.
2. A fish with bright colored gills have gills which are shiny red or pink, not dull
brown or gray.
3. The odor of a fresh fish is similar to that of a newly gathered seaweeds.
33
 4. A fresh fish has a firm flesh characterized by a stiff body and texture elastic to
slight pressure.
5. A fresh fish with intact belly walls have no protruding viscera and the walls are
not soft or ruptured but firm and springy.
6. The fish with a bright body color has a glossy appearance, with body color
typical of the species.
7. The slime present in a fresh fish must be clear, colorless and transparent in
normal quantities at the gills and body.

A Stale Fish has the following specific characteristics:

1. Discoloration which is a discernible abnormal color changes in some parts
characterized by varying degrees of spoilage.
2. Damage is a defect in the fish which materially detracts from the appearance
or edible or shipping quality of the fish. It includes loose scales, bruises and
abrasions due to mishandling affecting more than 5% of the body of the fish,
cuts and punctures made by tools used in catching or transporting fish that
expose the flesh with a length of one-tenth of the length of the fish or
excessively deep.
3. The stale fish is considered to have loose scales when the scales have been
removed from the skin over more than 5% of the surface area of the fish or
when scales are easily rubbed off because of bacterial decomposition.
4. The eyes are considered slightly sunken if the eyes are not bulging, or are
slightly depressed.
5. The milky slime in stale fish appears cloudy white and is slightly transparent.
6. Slightly discolored gills have abnormal color change from bright red or pink to
dull gray or brown.
7. A fish with a slightly soft flesh has a texture which is not elastic and leaves a
dent or mark to slight pressure.

Grading
Evaluating the raw materials based on their organoleptic characteristics such
as appearance, color, odor and texture.

34
Grading of Fishery Products

The grading of fishery products is based on the organoleptic characteristics as

shown in the grading of tuna. Organoleptic characteristics refer to the characteristics
of a fish obtained through the use of the sense organs like the color, odor, texture, etc.

Grading of Tuna. The prescribed standards for tuna:

Grade I. This consists of strictly fresh fish possessing the following characteristics:
a. Eyes, clear, and bright
b. Gills, bright red-colored
c. Fresh odor
d. Firm flesh and intact belly walls
e. Color of the body must be bright
f. Absence of discoloration, loose scales, bruises, abrasions, cuts, punctures or
other injuries
Grade II. This consists of chilled or frozen (quick or sharp) fish which failed to meet
the requirements for Grade I.
a. Eyes, clear, and bright
b. Gills, bright red-colored
c. Fresh odor
d. Firm flesh and intact belly walls
e. Normal body color characteristics of the species
f. Absence of discoloration, loose scales, bruises, abrasions, cuts, punctures or
other injuries.
Grade III. This consists of fish which failed to meet the requirements of Grades I and
II, but which has the following characteristics:
a. Eyes, slightly sunken; pupil, grayish
b. Gills, slightly discolored and shiny
c. Body, covered with somewhat milky slime
d. Abdomen and belly walls, slightly soft
e. Flesh and backbone, slightly soft

35
 f. Odor, slightly sour and somewhat like bread or weak acetic acid.
Off – Grade. This consists of fish which failed to meet the requirements of Grade III
and therefore must be rejected.
II. Preparation. This includes the preparatory steps such as scaling, eviscerating,
washing, cutting, brining, and pre-cooking the fish by steaming, blanching, or broiling.

STEPS IN CLEANING FRESH FISH

1. Scaling
Removal of the scales from a fish using a blunt knife. A sharp knife is not used because
it might injure the fish.
The scales of a fish can be removed using the following:
a. Knife

b. Metal Scaler

c. Electric scaler

36
2. Eviscerating/Gutting means the removal of the internal organs, viscera or guts
through the operculum.

3. Washing - Fish are washed

using running water from a
faucet or with strong jets of
water from a water sprayer.

To prevent contamination, hands, working area, cutting boards, knives and

other utensils should be properly cleaned with water and soap.

III. Processing/sterilizing. This activity involves the

final processing and complete sterilization of the
processed finished product.

37
IV. Storing. Storage room is provided for storing finished
product such as canned/bottled fish, smoked fish, salted
fish, pickled fish and other processed fishery products.
Proper storage will also extend the shelf life of the product.
V. Packaging. This processing activity involves the
wrapping or enclosing food and fish products in bottles
or in cans for the purpose of protecting and preserving
the finished products.
VI. Labeling. The purpose of this activity is to give the
correct information about the product.

LAYOUT OF AN IDEAL PROCESSING ROOM

38
Activity 1. Express your Ideas Direction:

Question: If you were to choose, which would you prefer to buy expensive fresh fish
or cheap stale fish? Why? Give at least two (2) reasons.

Rubrics for Evaluation

Points Description
10  Student’s understanding of concept is clearly evident
 Student uses logical thinking to arrive at conclusion

8  Student’s understanding of concept is evident

 Student shows thinking skills to arrive at conclusion

5  Student has limited understanding of the concept

 Student attempts to show thinking skills

39
 3  Student has a complete lack of understanding of
the concept
 Student shows no understanding

Lesson 4 Apply Hygiene and Sanitation

Observe Personal Hygiene and Good Grooming

The GMP Requirements on Personal Hygiene

1. Health Status. People known, or suspected, to be suffering from, or to be a carrier
of a disease should not be allowed to enter any food handling area. It is a likely
that they could contaminate food. Any person so affected should immediately
report illness or symptoms of illness to the management. Medical examination of
a food handler should be carried out, if clinically or epidemiologically indicated.
2. Illnesses and Injuries. The following conditions should be reported to the
management so that any afflicted persons need to subject themselves to medical
examination and be excluded from handling food.
a. Diseases of the respiratory tract, such as common cold, sore throat,
pneumonia, scarlet fever, tuberculosis, and trench mouth. Respiratory tract
infections spread microorganisms such as staphylococci, which are indigenous to
portions of the respiratory tract.
b. Intestinal disorders, such as dysentery, typhoid fever and infectious hepatitis.
People suffering from intestinal disorders usually shed a lot of intestinal bacteria
such as Shigella, Salmonella, etc. which may be transmitted to food by dirty hands.
A person suffering from salmonellosis for example, may shed as many as 10 cells
per gram of faeces, during illness (ICMSF, 1988).
c. Skin disorders, such as sores, abrasions, and lesions, infected ears, boil, scabies
and severe rashes. The usual sites for harboring staphylococci are cuts, burns,
abrasion, and pustular lesions. When infected persons handle food, the hazard of
passing staphylococci from skin surfaces to food increases. Pre-employment

40
 physical examination is usually required for every person intending to work in a
food plant in order to establish freedom from above diseases.
3. Personal Cleanliness. Food handlers should maintain a high degree of personal
cleanliness. They should wear suitable protective clothing, head covering, gloves,
facial masks, and footwear. Suitable waterproof dressing should cover cuts and
wounds, wherein personnel are permitted to continue working.

Processor’s Outfit as Part of Personal Hygiene

41
 Hand Washing Techniques

1. Use water as hot as the 5. Rinse thoroughly under

hands can comfortably stand running water.
(or use potable water)

2. Moisten hands, soaps 6. Be careful not to touch

thoroughly and lather to anything that
elbow. recontaminates the hands
before returning to work.

3. Scrub thoroughly, using 7. Dry hands using single

brush for nails, for 20 service towels, tissue paper
seconds. or hot air dryer.

42
 4. Rub hands together using
friction for 20 seconds.

8. If necessary, use disinfectant to

sanitize thoroughly such as 70%
ethanol.

Personnel should always wash their hands when personal cleanliness may affect
food safety, as shown in the following practices:
a. At the start of food handling activities.
b. Immediately after using the toilet
c. After handling raw food or any contaminated material, where this could result in
the contamination of other food items. They should avoid handling ready-to- eat
food when unsure of cleanliness in the process of preparing it.

Personal Behavior or Habits

People engaged in food handling activities should refrain from behavior that
could result in food contamination, such as the following:
a. Smoking
b. Spitting
c. Chewing or eating
d. Sneezing or coughing over unprotected food
Personal effects such as jewelry, pins or other items should not be worn or
brought into food handling areas if they pose a threat to the safety and suitability of
food.

Visitors
Visitors in food manufacturing, processing or handling areas should, where
appropriate, wear protective clothing and adhere to the other personal hygiene
43
provisions.
Entrance and Exit in a Workplace

Activity 1. True or False

Directions: Write T if the statement is correct and F if the statement is wrong. Write
your answers in the activity notebook.

_______________1. Do not wear appropriate work outfit before entry.

_______________2. Signs of entrance and exit must be posted in corresponding

areas.
_______________3. Personal effects such as such as jewelry, pins or other items
should be worn or brought into food handling areas.
_______________4. Those who are suffering from or a carrier of a disease should
not be allowed to enter any food handling area.
_______________5. All personnel who will prepare food must wash their hands
before and after.
_______________6. All personnel should be well-groomed, that is to say, make up
is a must for girls.
_______________7. Chewing or eating anywhere is allowed during food
preparation.
_______________8. People who are engaged in food handling activities should
smoke and spit everywhere.
_______________9. All personnel who will enter in the processing areas must wear
complete personal protective equipment.
_______________10. Medical examination of a food handler should be carried out.
44
 SCAFFOLD FOR TRANSFER 2

Activity 2. Let’s Do This!

Direction: Formulate your own guidelines when working in the food laboratory on the
following concern. Share your work in class.
• Personal practices of cleanliness
• Keeping the food clean
• Keeping the work area clean
• Safety precaution

45
 SCAFFOLD FOR TRANSFER 3

Activity 3.
Direction: Do a research about methods of preserving fish. Prepare and create a
product using one of the methods of preserving fish. Your performance will be rated
using the scoring rubric below:
Option 1: Write a detailed narrative report on the ingredients used, tools and
equipment uses, how did you prepare, and how did you present your product. Provide
pictures.
Option 2: Submit a video report on the ingredients used, tools and equipment uses,
how did you prepare, and how did you present your product.

P E R F O R M A N C E LE V E L
Dimension

Very No
Excellent Satisfactory Needs Improvement
Satisfactory Attempt Points
(5 pts.) (2 pts.) (1 pt.)
(3 pts.) (0 pt.) Earned
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment attempt
and confidently at all equipment but less confidently incorrectly and less
times correctly and sometimes confidently most of
confidently the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of the attempt
step- by-step understandin the step-by-step step- by-step
procedure g of the step- procedure procedure seeking
by-step but sometimes clarification most of
procedure seeks clarification the time

Works independently Works Works independently Works independently No

with ease and independentl with ease and but with assistance attempt
confidence at all times y with ease confidence from others most of
and sometimes the time
confidence
most of the
time
3. Safety work Observes safety Observes Observes safety Not observing safety No
habits precautions at all times safety precautions precautions most of attempt
precautions sometimes the time
most of the
Time
4. Work effort The work was done The work was Work is done Lack of effort on No
well to the best of the done with with fair effort, the learners’ attempt
learners ability. good effort but the quality is part. Work is
that shows
Quality time and effort what the still not what the incomplete.
was put into the learner is learner is Learner is
presentation. capable of. It capable of. It is capable of doing
is evident that evident that the better.
time was put work was rushed
into this or done with lack
display and of effort.
presentation.
TOTAL POINTS

46
47
48
49
 REFERENCES

K-12 Basic Education Curriculum Technology & Livelihood Education Learning

Module in Food (Fish) Processing Exploratory Course Grades 7 & 8.

Food (Fish) Processing Grade 7/8 Alternative Delivery Mode (ADM) Module

50