Lesson 1 GR. 10 Powerpoint

CHAPTER 1
Preparation of
Equipment, Tools,
and Utensils
Lesson 1
SELECTING, PREPARING,
CALIBRATING, AND SANITIZING
OF EQUIPMENT, TOOLS, AND
UTENSILS FOR SALTING, CURING,
AND SMOKING
Learning
Objectives:
At the end of the lesson the learners
should be able to:
Select tools, equipment and utensils
Use tools, equipment and utensils
following the standard procedure
Perform post – operational activities
What is food processing?
Food processing
- is the transformation of
agricultural products into food, or
of one form of food into other
forms.
TOOLS
- Are implements used by hand
when doing an activity or work.
These are devices for doing work
or objects designed to do a
particular kind of work, for
example cutting or chopping, by
directing manually applied force or
by means of motor.
EQUIPMENT
- Things which are used to
provide specific service
function.
UTENSILS
- Is an implement especially
for use in the kitchen.
CALIBRATE
-To indicate a scale on

measuring instrument s
SALTING
- A application of salt
to the fish
CURING
- Application of
salt, spices and other
preservatives to fish
SMOKING
- Application of smoke to
the fish using hot or cold
type of smoking
what are the tools,
equipment and utensils that
use in food processing?
Types of
Equipment, Tools,
and Utensils
1. Gas Range / Oven
- Is the source of
heat.
2. Chiller / Refrigerator
- Is necessary in
maintaining fish freshness.
3. Salinometer
- Is used for measuring brine

strength or concentration.
4. Refractometer
- Is used for salinity reading.

5. Impulse sealer
- Is used for sealing
purposes.
6. Weighing scale
- Is used for measuring the

weight of raw materials and
ingredients.
7. Beaker/ Graduated
Cylinder
- Is used for measuring liquid
ingredients.
8. Measuring Cups
- Is used for measuring dry
ingredients of large quantity/
capacity.
9. Measuring Spoon
- Is used for measuring small

amount of solid and liquid.
10. Cutting Implements
- Is used for cutting fish and
other ingredients.
11. Cutting Board serves
- As a guide for cutting fish,

meat, and other ingredients.
12. Basin
- Is used in preparing brine and
other curing mixtures
13. Food Tong
- Is used for lifting hot
objects/ food
14. Scissors/ Shears
- Is used for cutting
purposes like fins of fish.
15. Earthen Pots
- Are used for storing the
salted products.
16. Wooden Salting Vat/
Barrel
- Is a container where the
salted fish are placed or
fermented.
17. Smokehouse
- Is a device used for smoking fish
or meat with the application of
smoke
Materials for Smoking
1.Fish- is any type of specie
like milkfish, round scad, etc.
2. Baggase, wooden chips,
charcoal, and corn hush - are fuels
used for smoking.
3. Smoking Tray – is where the
fish to be smoked are placed
Supplies/ Materials for salting,
curing, and smoking
1.Office equipment and supplies like

computer , printer, coupon bond,
pencil, paper, ruler , and the like.
2.Raw materials like fresh fish, meat,
poultry, and eggs.
3.Ingredients needed in salting,
curing , and smoking.
2. Hand Towels – are used
for personal use or for
wiping utensils.
PERSONAL PROTECTIVE
EQUIPMENT (PPE) are as
follows:
1. Apron or laboratory gown -
serves as clothing/ protection
from dirt while working.
3. Mouth mask – is used for
covering the mouth of the
worker / for hygienic
purposes
4. Hand gloves – are used for
workers protection during the
preparation and handling of
foods
5. Working shoes – are used
for protecting the feet while
working.
6. Head band/ hair cap – is used
for the covering the hair to avoid
any food contamination.
Is checking, sanitizing, and
calibrating necessary in the
preparation of tools and
equipment needed in salting ,
curing and smoking?
Checking, Sanitizing, and
Calibrating
- Are necessary in the preparation
of tools and equipment needed in
salting, curing, and smoking .
These processes are vital to insure
the readiness of the said
equipment or tools prior to use.
Sanitizing Tools and
Utensils
It is the primary concern of any food processor to
prevent any food contamination leading to the spoilage
of foods. It is automatically discards any dirt or
bacteria present on the tools and utensils being used.
Chlorine – is the most commonly used in the
preparation which is locally available in any store or
supermarket. It is easy to prepare and affordable to
use.
Steps in Sanitizing
1. Preparing sanitizing solution
2. Sanitizing utensils
3. Wiping and drying
utensils
In sanitizing , prepare all the tools
and utensils to be used. Measure
certain amount of water and chlorine
and sanitize the tools and utensils by
soaking in the solution. Remove the
tools and utensils from the sanitizing
solution and keep them dry at room
temperature or with the use of an
electric fan. Store properly.
Kitchen Utensils to be
Sanitized according to
Manufacturer’s specification
Area/ Materials to be Volume of water Volume of chlorine Time ( Minutes)
sanitized
Hand dip or for 10 gallons 21.6 ml 5 minutes

washing hands
Equipment/ utensils/ 10 gallons 108 ml 5 minutes

tools
Floor or laboratory 10 gallons 250 ml 15 minutes

area, sink etc.
For food processing: 10 gallons 54 ml 5 minutes

Washing of vegtables
and fruits
Note: the amount of

5’ S of Housekeeping
1. Seirior Sort – this means to classify,
groups things to be in order. It also
means discarding or throwing away
those that are needed anymore
2. Seiton or Systematize – putting
everything in place or in order, and
arranging the workplace accessible for
easy working.
3. Seiso or Sweep – cleaning the
place to assure a clean
environment or place to work on to
avoid any food contamination.
4. Seiketzu or Sanitize – cleaning
the work place tools, materials,
and equipment inside the
workplace to maintain high
standard of housekeeping
5. Shitzuki or Self- discipline –
obeying or following the correct
practices in handling ,
preparation, and processing of
foods. It also refers to giving a
good example of motivating every
worker to do what is right.
Hand Washing Techniques
1.applying soap
Rinsing with water
Applying sanitizer
To Calibrate a refractometer,
follow the step by step
procedure below
1. Open the cover of the
refractometer. Place a drop of water (
distilled preferably ) in the prism or
any solution ( brine for example ) you
wish to determine the concentration.
Calibrating of Tools/ Equipment
Weighing Scale to calibrate ,

check first the condition of the
measuring device. Make sure
that the reading is pointed to
zero in an empty plate before
you start reading the weight.
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 the
reading marks reached to zero. Get the
reading.
3. Clean the refractometers cover / glass
prism by opening the cover using soft
tissue proper or a piece of cotton.
Prepared by:
ANALYN B. BABIERA,LPT

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Lesson 1 GR. 10 Powerpoint

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CHAPTER 1

-To indicate a scale on

- Is used for measuring brine

- Is used for salinity reading.

- Is used for measuring the

- Is used for measuring small

- As a guide for cutting fish,

1.Office equipment and supplies like

Hand dip or for 10 gallons 21.6 ml 5 minutes

Equipment/ utensils/ 10 gallons 108 ml 5 minutes

Floor or laboratory 10 gallons 250 ml 15 minutes

For food processing: 10 gallons 54 ml 5 minutes

Note: the amount of

Weighing Scale to calibrate ,

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