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Chapter 2 Preparing Equipment, Tools, Materials and Utensilschapter 2 Preparing Equipment, Tools
Chapter 2 Preparing Equipment, Tools, Materials and Utensilschapter 2 Preparing Equipment, Tools
OBJECTIVES:
✓ Identify the different tools and equipment used in food preservation.
✓ Understand the usage of tools and equipment
✓ Calibrate the different measuring device
TECHNICAL TERMS
Accuracy – correctness in the computation or calibration of a device.
Brix – content of sugar in an aqueous solution.
Calibrate – to operate a certain device.
Equipment – tools or any supplies needed for a certain purposes.
Prism – delicate part of a refractometer where the solution is placed.
Specification – detailed description required on the use of certain materials or tools.
Testing – checking of device or tool prior to use to see for any defects.
Tools – devices or implements used for certain functions.
Utensils – tools used in the kitchen.
A. EQUIPMENT
Chiller is a machine for cooling or for keeping stored food with a temperature slightly
lower than freezing temperature.
Refrigerator isan equipment with a low temperature designed for storing perishable
foods.
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FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY
Weighing scale is used for measuring or getting the weight of raw materials and
ingredients prior to cooking.
Measuring cups are used for measuring dry ingredients of large quantities.
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FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY
Scissors and shears are used for cutting purposes like fins of fish.
Saucepot is a cooking pot with two handles and a lid used to cook
sugar concentrates.
Steamer is used to steam food and other raw materials. It can be used
in sterilizing bottles.
Casserole is used for cooking, stewing food, and in cooking sugar concentrate.
Greater or shredder are used to grate or shred vegetables, cheese, and lemon rind.
Strainer serves as a container or a receptacle for draining vegetables, fish, etc. It may
either be plastic or stainless.
Mortar and pestle is used to grind food into very small pieces by
pounding.
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FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY
Wooden ladleis used for stirring purposes. It should be made of stainless or wood to
prevent any chemical reaction from the product being stirred.
Wooden barrels are containers where the salted fish are placed or fermented.
Hand towels are used for personal use or for wiping utensils.
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FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY
Hand gloves are worn for worker’s protection during the preparation and handling of
foods.
Head band and head cap serve as hair coverings for hygienic
purpose to avoid contamination during food preparation.
Mask is used for covering the mouth while working for hygienic
purposes.
For more information on how to calibrate weighing scale please check the link below.
https://www.youtube.com/watch?v=cxK5Xd_NUok
CALIBRATING A REFRACTOMETER
A refractometer is a device used to measure the strength of brine concentration.
The instrument is used to measure the refractive index of a sample usually displayed in
percent (%) brix. The refractometer is provided with the following parts namely: the
eyepiece, mirror tube, adjustment screw, cover plate, and prism.
To calibrate a refractometer, follow the step by step procedure below.
1. Open the cover of the refractometer. Place a drop of water (preferably distilled) in
the prism or any solution (brine for example) that you wish to determine the
concentration.
2. Close the cover and observe if the shadow or dark area is visible inside the
eyepiece, an indication that the device is properly calibrated. Calibrate to zero.
Turn the calibration screw until reading marks to zero. Get the reading.
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FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY
3. Clean the refractometer cover or glass prism by opening the cover using soft tissue
paper or a piece of cotton cloth.
For more information on how to calibrate refractometer please check the link below.
https://www.youtube.com/watch?v=pvCkFTZLlGw
CALIBRATING A SALINOMETER
Salinometer or salometer is an instrument used to measure the exact salt
concentration of a brine desired at a given temperature. It has a weighed glass bulb with
a long stem scaled in degree to correspond to the salinometer reading.
To use it, the device is allowed to float in a graduated cylinder with the brine
solution poured into it and the reading is taken at the surface of the liquid. The salinometer
reading divided by 4 approximates the salt concentration in percent. Example given 80%
solution, this would be 40 degree salinometer brine.
For more information on how to calibrate salinometer please check the link below.
https://www.youtube.com/watch?v=t0OWry_Jeo4
https://www.youtube.com/watch?v=FXHm2c6MfLA
For more information on how to calibrate dial thermometer please check the link below.
https://www.youtube.com/watch?v=VpJULQICiGM
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