Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
GIGAQUIT DISTRICT
Gigaquit National School of Home Industries
Food Processing 10
Name: ___________________________________ Date: ____________________________________
Yr. and Section: ___________________________ Score: ___________________________________
LEARNING ACTIVITY SHEET # 1
Quarter 3
Lesson 1
PREPARE EQUIPMENT, TOOLS AND UTENSILS FOR PROCESSING
WHAT IS THE LESSON ABOUT?
Lesson 1 deals with the different tools, utensils, and equipment needed in processing food by
sugar concentration. It also deals with the proper uses of each tool, utensil, and equipment. It
includes the correct way of cleaning and sanitizing the tools, utensils, and equipment in processing
foods by sugar concentration.
WHAT WILL YOU LEARN?
At the end of the lesson, you should be able to:
1. identify the tools, utensils and equipment needed in processing foods by sugar
concentration;
2. give the function of each tool, utensils and equipment;
3. use the tools, utensils and equipment properly;
4. clean and sanitize equipment correctly;
5. value the importance of preparing the tools, utensils, and equipment before starting
to work; and
6. recognize the importance of cleaning and sanitizing the tools, utensils and
equipment.
LET US DEFINE:
1. Processing – to subject something to a special process of treatment before it is used.
2. Sugar concentrates – products made by boiling fruits or vegetables using sugar as
preservative.
3. PPM – parts per million, the normal method of expressing chlorine levels
4. Tools – implements used by hand when doing an activity or work. These are devices
for doing object designed to do a particular kind of work.
5. Equipment – the supplies and other items needed for a particular task or activity.
6. Utensil - an implement especially for kitchen use.
7. Sanitize –to clean something thoroughly by disinfecting or sterilizing to make it free
from germs or microorganisms.
8. Sanitation – the process of treating tools, equipment, and utensils with physical
and
chemical sanitizing agents to kill residual microorganisms present after
cleaning.
9. Disinfect –to get rid of germs; to clean something so as to destroy disease – carrying
microorganisms and prevent infection.
10. Calibrate –to test and adjust the accuracy of a measuring instrument; a process to
ensure accuracy of obtained measurements.
11. Check –to examine something in order to establish its state or condition.
12. Assemble –to gather or collect things together in one place.
13. Operate –to make equipment function or work correctly.
14. Specification –the detailed description, dimensions, materials, etc. of something,
especially detailed enough to provide the information about the product
LET US STUDY:
FOOD PRESERVATION TOOLS, EQUIPMENT AND UTENSILS FOR PROCESSING
FOOD BY SUGAR
CONCENTRATION
Republic of the Philippines
Department of Education
CARAGA REGION XIII
SCHOOLS DIVISION OF SURIGAO DEL NORTE
GIGAQUIT DISTRICT
Gigaquit National School of Home Industries
Food Processing 10
Name: ___________________________________ Date: ____________________________________
Yr. and Section: ___________________________ Score: ___________________________________
Quiz # 1
Quarter 3
I.Multiple Choice
Directions: Read the sentences carefully. Select the best answer and write the letter on the space
provide before the number.
_________________1. These are products made by boiling fruits or vegetables using sugar as
preservative.
_________________2. To gather or collect things together in one place.
_________________3. To test and adjust the accuracy of a measuring instrument; a process to
ensure accuracy of obtained measurements.
_________________4. The detailed description, dimensions, materials, etc. of something,
especially detailed enough to provide the information about the product
_________________5. To clean something thoroughly by disinfecting or sterilizing to make it free
from germs or microorganisms.
_________________6. Use to measure the sugar content of a mixture.
_________________7. Use to cook food with steam.
_________________8. Use to mash, puree or coarsely grind various foods.
_________________9. Use to filter juices to a finer texture.
_________________10. Use to seal tin cans.
I.Multiple Choice with a Twist!
Directions: Make a question that corresponds to a given answer. 2 points each. 11-20
1. ____________________________________________________________________________________________
____________________________________________________________________________________________
A. Chopping Board B. Dry Measuring Cup C. Liquid Measuring Cup
2. ____________________________________________________________________________________________
____________________________________________________________________________________________
A. Set of Measuring Spoons B. Dry Measuring Cup C. Liquid Measuring Cup
3. ____________________________________________________________________________________________
____________________________________________________________________________________________
A. Chopping Board B. Dry Measuring Cup C. Liquid Measuring Cup
4. ____________________________________________________________________________________________
____________________________________________________________________________________________
A. Food Slicer B. Peeler C. Tongs
5. ____________________________________________________________________________________________
____________________________________________________________________________________________
A. Food Slicer B. Peeler C. Tongs
III. Complete Me!
Directions: Complete the table below with its corresponding data. 21-25
Specific Area/Condition Recommended Sanitizer
1. Concrete Floors
2. Hand Dip
3. Plastic Crates
4. Wooden Crates
5. Aluminum Tools and Utensils
.
IV. Enumeration. 26-34
*Give at least 5 kinds of Knives
*The 4 parts of Refractometer
V. Organize Me! 35-40
Directions: Arrange the steps chronologically. Write 1 for the first step, 2 for second step, so on and
so forth.
__________Place 1 or two drops of sample mixture
__________Close the prism with special care
__________Distribute evenly the sample over the surface of the prism
__________Draw the device near the source of light and look through the field vision
__________Read the corresponding number on the scale
__________Open the prism and remove the sample with a piece of paper or clean/wet cotton
Parent’s Signature:
___________________________
