EXPLORATORY

TLE-Food Processing
Module 1: MELC LO 1.
Select Tools, Equipment,
Utensils and Instruments
Week 1

Department of Education - MIMAROPA Region

TLE – Grade 7/8 Food Processing
Alternative Delivery Mode
Module 1: LO1. Select Tools, Equipment, Utensils, and Instruments
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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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

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copyright holders. Every effort has been exerted to locate and seek permission to use
these materials from their respective copyright owners. The publisher and authors
do not represent nor claim ownership over them.

Published by the Department of Education-MIMAROPA Region

Regional Director: Benjamin D. Paragas
Assistant Regional Director: Suzette T. Gannaban-Medina
CLMD Chief: Mariflor B. Musa

Development Team of the Module

Writer: Aiven Joy R. Famisaran

Editor: Shiny Kah B. Mendoza / Jomar Nidoy
Reviewers: Arvin Q. Delen / Karol M. Manalaysay
Illustrator: Leorick C. Miciano
Layout Artist: Leorick C. Miciano
Management Team: Benjamin D. Paragas, CESO V, Regional Director
Atty. Suzette T. Gannaban-Medina, OIC, Asst. Regional Director
Susana M. Bautista, Schools Division Superintendent
Cynthia Eleonor G. Manalo, Asst. Schools Division Superintendent
Mariflor B. Musa, CLMD Chief
Aurora L. Caguia, Regional EPS in-charge of EPP/TLE
Freddie Rey R. Ramirez, Regional EPS in-charge of LRMS
Dr. Domingo L. Mendoza, Jr., CID Chief
Dindo M. Generato, EPS in-charge of EPP/TLE
Elmer P. Concepcion, EPS in-charge of LRMS
John M. Fajilagutan, Principal III

Printed in the Philippines by ________________________

Department of Education – MIMAROPA Region

Office Address: cor. St. Paul Road, Meralco Avenue, Pasig City, Philippines 1600
E-mail Address: mimaropa.region@deped.gov.ph
 EXPLORATORY

TLE- Food Processing

Module 1: MELC LO 1.
Select Tools, Equipment,
Utensils and Instruments
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education-Grade 7/8 Alternative Delivery

Mode (ADM) Module on Selecting Tools, Equipment, Utensils, and Instruments!

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 in 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.

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 learning. Furthermore, you are expected to encourage and assist the learners
as they do the tasks included in the module.

For the learner:

Welcome to the Technology and Livelihood Education-Grade 7/8 Alternative Delivery

Mode (ADM) Module on Selecting Tools, Equipment, Utensils, and Instruments!

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

What I Need to Know competencies you are expected to learn in
the module.
This part includes an activity that aims to
check what you already know about the
What I Know lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In
the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story,
a song, a poem, a problem opener, an
activity, or a situation.

ii
 This section provides a brief discussion of
What is It 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
What’s More 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
What I Have Learned
sentences/paragraphs to be filled in to
process what you learned from the lesson.
This section provides an activity that will
What I Can Do help you transfer your new knowledge or
skill in real-life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of
the lesson learned.
This contains answers to all activities in the
Answer Key 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 a deep understanding of the relevant competencies. You can do it!

iii
 What I Need to Know

Hello learner. This module covers the knowledge, skills, and attitudes
of learners required to support food processing work. The focus of this module
could be used in many different learnings on different food processing tools,
equipment, utensils, and instrument. It helps you understand the importance
of each tool, equipment, and utensil, used in food processing. The language
used in this module recognizes the diverse vocabulary in the field of food
production. The lessons are arranged to follow the standard sequence directed
to the achievement of two or more learning objectives as shown below:

Content Standard: The learner demonstrates an understanding of the uses

and maintenance of food (fish) processing tools,
equipment, instruments, and utensils in food (fish)
processing.

Performance Standard: The learner uses and maintains appropriate food

(fish) processing tools, equipment, instruments,
and utensils and reports accordingly upon
discovery of defect/s.

Module 1: LO 1. Select tools, equipment, utensils and instruments

(TLE_AFFP9-12UT-0a-1)

After going through this module, you are expected to:

• Select tools, equipment, utensils, and instruments according to

food (fish) processing method
• Explain the defects in tools, equipment, utensils, and instrument
• Follow procedures in reporting defective tools, equipment,
utensils, and instrument

1
 What I Know

Hey, what’s up! I know that you are excited to learn how to prepare
processed food. But are you sure you are already familiar with the different
kitchen tools, equipment, and utensils you need to get this activity going?
Well, let’s see what you already know about food processing tools, equipment,
and utensils and their uses by accomplishing the task that follows.

Let’s check on your familiarity with the activities. The result of this pre-
assessment will determine your prior knowledge of food processing tools,
equipment, and utensils. Let’s start!

Activity 1.1: Do you Know Me?

How well do you know the items that can be found in your kitchen? Match
up the kitchen tools, equipment, and utensils with the right picture. Write
your answer in your activity notebook.

A.

1. MEASURING SPOON

B.
2. GRATER

1
3. REFRIGERATOR C.

D.
4. WEIGHING SCALE

E.
5. CAN OPENER

F.
6. MEASURING GLASS

G.

7. BLENDER

That was a bit challenging but very engaging, wasn’t it? Now that you are
already familiar with some of the food processing tools, utensils, and
equipment, let’s do better with the activities as you go along!

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 Uses and Maintenance
of Food (fish) Processing
Tools, Equipment,
Instruments, and utensils

What’s In

ACTIVITY 1.2: Draw Me

I know you will enjoy this activity. Select at least 4 kitchen tools, utensils, and
equipment that can be found in your kitchen. Draw them in your activity
notebook. Name each and explain how you utilize them in your kitchen.
Follow the layout below:

Drawing Drawing

Name: Name:

Description: Description:

Drawing Drawing

Name: Name:

Description: Description:

Well done! You are very talented! Let’s proceed to the next activity.
Are you excited?

3
 What’s New

HELP A FRIEND
Maybe you can help somebody today. They don’t know what to do and
they are asking for your help. They have some questions to ask. But don’t
worry! You can select below which tool, utensil or equipment is suited to their
needs. Follow the arrow so you can help them all. You start here

Hello! I need your help. My

Hi! ☺ I need your mother went to the market to buy
assistance. I need to know me a fish that I’m going to use in
what tool to be used in making smoked fish. I want to
transferring the vinegar into know the exact kilo of the fish she
the jar because I’m going to bought. What equipment should I
bring it to school to use in use?
our practicum.

I have here my
ingredients and I
Would you help me need 1 cup of flour,
too? Where should I ½ cup of sugar and
put my home made ¼ cup of salt. What
tocino because I need measuring device
to cure it overnight? can you suggest in
order for me to get
the exact
measurement?

Grater Colander Weighing Scale

Funnel
Refrigerator
Pressure Cooker
Measuring Spoon

You did very well! Thanks for helping. Continue trying your best with
some more tasks ahead.

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 What is It

Food (Fish) Processing Equipment, Tools and Utensils

Being familiar with all the different tools, utensils, and equipment used in
food processing method makes food preparation quicker and easier and
ensure systematic, orderly, and accurate accomplishment of the task.

Food Processing Equipment and Their Uses

Equipment for Illustration Use

Smoking

Smokehouse used in treating the

fish or meat with
smoke

Fish trap or used in drying the

“Baklad” fish before smoking

Basket or “Bakol” used to transport

smoked fish or meat

Bistay Used for collecting

sun-dried fish

Dinarayan Is a smoking tray made

of wood

5
Equipment for Illustration Use
Salting

used as a container
to keep salted fish
Oil Drum
during the
fermentation.

Earthen Pots used in storing the

salted products

Wooden Salting

used as a container
in the salting process

Equipment for
Curing, fermenting,
Illustration Use
pickling, and sugar
concentration

Range

provides the
necessary heat in
cooking food

Weighing Scale
used to measure
large quantities of
ingredients

6
Refrigerator

used in maintaining
the freshness of raw
materials

Meat Grinder

used for grinding

meat

Meat Slicer

used to slice meat

used to cook or
prepare various foods
with steam heat
Steamer through holding the
food in a closed
vessel reducing steam
escape

Plastic Sealer
used for sealing a
plastic container

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Juice Extractor
used to extract juices
of fruits

Blender
used for blending
liquids and solid
foods or emulsifying
food.

Equipment for Use

Illustration
Canning

an airtight pot in
which food can be
Pressure Cooker cooked quickly under
steam pressure

Tools and Utensils Used in Food Processing Methods and Their Uses

Tools and Utensils Illustration Uses

used for cutting,

chopping, dicing,
Knife
slicing, mincing,
peeling,

used to peel vegetable

Peeler
and fruits

Can Opener used to open the can

8
 used to strain
Colander
vegetable, pasta, etc.

a wooden or plastic
board where meat,
Cutting Board
fruits, and vegetables
are cut.

used to transfer the

Funnel liquid into the jar/
small containers

used to grate or shred

Grater vegetables, fruits,
cheese, etc.

used to cut vegetables,

Kitchen Shears
fruits, and fish

used to grab and

Tong transfer food items to a
serving plate

used for straining off

Strainer particles from fruit
juice

used for washing raw

Basin
materials

9
 used to measure an
amount of a substance,
Measuring Spoon
either liquid or dry,
when cooking

used for measuring

Liquid Measuring Cup liquid ingredients like
milk, vinegar, oil, etc.

used to measure solid

Dry Measuring Cup ingredients like flour,
salt, sugar, etc.

used to measure the

ph content and degree
Refractometer
salinity of solution or
food

used to measure the

Salinometer salinity of a brine

Food Processing Methods

Food processing is a method of turning raw food products into well-

cooked and well-preserved eatables. The following are the methods used by
the food processing industry to convert food into processed or preserved food:
1. Salting
2. Smoking
3. Curing
4. Fermentation
5. Pickling
6. Sugar Concentration
7. Canning

10
Defects in Tools, Equipment, and Instruments in Food (Fish) Processing
The defects in tools, utensils, equipment, and instruments can cause
serious and painful injuries to those who will use them. The food processing
operation will be also affected. So, before any tool, utensils, and equipment is
used, it must be the first to be checked to make sure that it is in good
condition and functional. It will guarantee that all their parts are intact and
that no part is defective or missing. This will also assure the wirings and
electrical plugs are not damage or defective and will not cause problems with
electrocution, short circuits, or any form of accident. Discard those that are
defective or do something to repair immediately the damaged tools, utensils,
or equipment to avoid any problems. Broken or incomplete tools must not be
used but placed in a special place for them to repair. Continuous maintenance
on the use of tools, utensils, and equipment must be practiced and checked
every after each use based on the maintenance schedule for every piece of
equipment.

Regular checking and inspecting of equipment will facilitate Preventive

Maintenance which includes checking of 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
Doing this will prevent the use of inappropriate devices as well as the
occurrence of accidents due to the use of faulty or defective tools, equipment,
and utensils.

Reporting Defective Tools, Equipment, and Utensils

If there are defective tools, equipment, and utensils in the laboratory,

the person in charge should make a necessary report regarding the
breakdown of equipment, tools, and utensils and furnish the report to the
person responsible for scheduling the troubleshooting and repair of any
equipment/machine, tools and utensils that breakdown. In preparing such a
report, it is necessary to follow the prescribed format required by the company
or organization. This is done to rigidly monitor the condition of all
equipment/machines to ensure their serviceability following workplace rules
and regulations. Through the prepared reports, a conclusion as to the

11
condition of equipment/machines can be accurately made as to serviceable,
repairable, and defective.
The use of appropriate equipment, tools, and utensils in top condition
is of primary importance in the production of good food. Standardized
equipment, a variety of the right kitchen tools, utensils, and appliances all
contribute to the production of processed food with excellent quality.

Sample Report on Tools, Utensils, and Equipment Breakdown

TOOLS, UTENSILS AND EQUIPMENT MAINTENANCE

INSPECTION CHECKLIST
BEFORE AFTER
INSPECTED ITEMS
OPERATION OPERATION
Functional Functional Refrigerator
Functional Functional Smokehouse
Damaged/Defective Damaged/Defective Gas Range
Functional Functional Blender
Functional Functional Weighing Scale
Functional Functional Can Opener
Functional Functional Peeler
Remarks:
• Gas-range needs repair

Inspected by:
________________________ Date: _________________

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 What’s More

Activity 1.3: True or False

Directions: Read and analyze each statement below carefully. Write T if the
statement is true and F if False.
1. Defective tools, equipment, and utensils can cause serious and painfulENRICHM
injuries.
2. Discard those tools, utensils, and equipment that are defective or do
something to repair immediately to avoid any problems.

3. To ensure the safe use of hand tools, inspect them first before using them.

4. Checking and inspecting kitchen tools, utensils, and equipment before

using them is not necessary for the food processing laboratory.

5. If there are effective tools, equipment, and utensils in the laboratory report
it immediately to the in-charge person.

6. Broken or incomplete tools can be used in preparing food.

7. Monitoring the condition of all equipment is important to know if it is

serviceable, repairable, and defective.

What I Have Learned

I'm proud of the way you worked today. I think you are already familiar with
the various food processing tools, utensils, and equipment and their uses. I
hope you are also well-oriented about their defects and proper procedure in
reporting it
Let us now test what you have learned from all the activities you did by
answering the questions that follow.

1. What are the different tools, utensils, and equipment used in different food
processing methods?

2. Why is it important to know the proper use of food processing tools,

equipment, and utensils?

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3. If there is a defective tool, equipment, and utensil in your kitchen what is
the best thing to do?

4. Why do we need to inspect and check first the tools, equipment, and
utensils before using them?

What I Can Do

Since you are now well-equipped with food processing tools, utensils,
and equipment and their uses, let proceed now to the next exciting activity.
Activity 1.4: Take A Pic
Directions: Take a picture of any food processing tools, utensils, or
equipment that can be found in your kitchen. Combine and name all the tools,
utensils, and equipment according to the food processing method. You can
choose only 3 methods. Post these on your class group chat or send them to
the messenger account of your teacher. In case you don’t have internet access,
you may paste them into your activity notebook.

Sample format of output:

Smoking Curing Salting

Equipment/Tool/Utensil Equipment/Tool/Utensil Equipment/Tool/Utensil

Picture Picture Picture

Picture Picture Picture

Picture Picture Picture

Picture Picture Picture

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You will be assessed using the points of the rubric below. (20 points)

Criteria 5 4 3 2

No. of The student The student The student No food

pictures sent/pasted 5 sent/pasted sent/pasted processing
sent/paste food processing 4 food 3 food tool, utensil,
with name tools, utensils, processing processing and
and equipment tools, tools, equipment
in each food utensils, utensils, were
processing and and sent/pasted
method. equipment equipment in each food
in each food in each food processing
processing processing method.
method. method.

Creativity Creativity is Creativity is There is Creativity is

and evident and the evident and little not evident,
Presentation presentation is presentation evidence of and the
excellent. is quite creativity presentation
better and the is poor
presentation
is good

15
 Assessment

How do you find the lesson, isn’t it exciting? But oops, there’s more! Let
us do another activity to assess how much you’ve learned from the lesson.

A. Select tools, equipment, utensils, and instruments according to the food

(fish) processing method. Write your answer in your activity notebook.

Smokehouse Oil Drum Range Knife

Baklad Earthen Pots Weighing Scale Peeler

Plastic Sealer Wooden Salting Refrigerator Can Opener

Juice Extractor Meat Grinder Bakol Colander

Blender Meat Slicer Bistay Cutting Board

Pressure Steamer Dinarayan Funnel

Cooker

Grater Basin Strainer Grater

Measuring
Kitchen Shears Tong Kitchen Shears
Spoon
Measuring Liquid measuring
Refractometer Salinometer
Spoon glass

Smoking Salting Curing Canning

Equipment: Equipment: Equipment: Equipment:
1. 1. 1. 1.
2. 2. 2. 2.
Tools and Tools and Tools and Tools and
Utensils Utensils Utensils Utensils
1. 1. 1. 1.
2. 2. 2. 2.
3. 3. 3. 3.

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B. Essay

What will be the effect if there are defective tools, equipment, utensils, and
instrument used in food processing operations?
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________
C. Follow the procedure on how to make a report of defective tools, equipment,
and utensils.
Situation:
Upon inspection in the laboratory of the food processing, the in-charge
officer noticed that the following equipment, tools, and utensils have the
following conditions, make a report as regards this:
Refrigerator – functional Pressure Cooker- functional
Blender – functional Can Sealer - functional
Smokehouse – damage Grater - functional
Knife – rusty Gas Range – gas leak

TOOLS, UTENSILS AND EQUIPMENT MAINTENANCE

INSPECTION CHECKLIST

BEFORE
AFTER OPERATION INSPECTED ITEMS
OPERATION

17
Remarks:

Inspected by:

________________________ Date: _________________

18
 Additional Activities

Congratulations! You have come to the last part of this module and it’s good
to know that you are giving full energy and hard-work to comply with this. I
hope you have learned a lot in selecting tools, utensils, equipment, and
instruments. Now, for the finale of the lesson, please do this activity in
preparation for the next learning session.

Activity 1.5: A Visit in the Community

In your community look for different activities or job that involves
processing food. Identify what food processing procedure is used. Write your
answers in your notebook. Share and compare your answers with a friend or
two.

Food Processing Activities Food Processing Procedure

1.__________________________ - _____________________________
2.__________________________ - _____________________________
3.__________________________ - _____________________________
4.__________________________ - _____________________________
5.__________________________ - _____________________________

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 20
What I Know What's More What’s New
1. E 1. T 1. Funnel
2. T 2. Weighing Scale
2. C 3. T 3. Measuring Cup
3. A 4. F 4. Refrigerator
5. T
4. B 6. F
7. T
5. D
6. G
7. F
Answer Key
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“Water salinometer,7-led digital handheld salt concentration analyzer meter

salinity hydrometer tester measuring instrument”, Amazon, accessed July 30,
2020. www.amazon.com/Salinometer-Beyoung-concentration-Hydrometer-
Instrument/dp/B01DP8OB9E

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