11

Technology and
Livelihood Education (TLE)
Quarter 1 – Module 1:
Prepare Equipment, Tools and Utensils
FOOD PROCESSING NC II
Subject Area – TLE Grade 11- Food Processing NC II
Self-Learning Module (SLM)
Quarter 1 – Module 1: Prepare Equipment, Tools and Utensils
First Edition, 2020

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Development Team of the Module

Writer: Adelyn A. Gonzaga
Editors: Lorena L. Villarin & Marie-Berthe P. Pabale
Reviewers: Amalia C. Caballes & Sally A. Palomo
Illustrator: Jay M. Alora & Carolyn Naomi M. Papas
Layout Artist: Irene B. Brasileño
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Romelito G. Flores, CESO V - Schools Division Superintendent
Mario M. Bermudez, CESO VI – Assist. Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda O. Orendain - REPS, TLE/EPP/TVE
Juliet F. Lastimosa - CID Chief
Sally A. Palomo - Division EPS In- Charge of LRMS
Gregorio O. Ruales - Division ADM Coordinator
Amalia C. Caballes – EPS, TLE/EPP/TVE

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Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
 11
Technology and
Livelihood Education (TLE)
Quarter 1 – Module 1:
Prepare Equipment, Tools and Utensils
FOOD PROCESSING NC II
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education (TLE) Grade 11- Food
Processing NC II Self-Learning Module (SLM) on Preparing Equipment, Tools and
Utensils!

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 into 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.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

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 own 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 (TLE) Grade 11- Food
Processing NC II Self-Learning Module (SLM) on Preparing Equipment, Tools and
Utensils!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

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:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.
 What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this 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 deep understanding of the relevant competencies. You can do it!
 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
on Preparing Equipment, Tools and Utensils. The scope of this module permits it
to be used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

After going through this module, you are expected to:

 Prepare Equipment, Tools and Utensils. TLE_AFFP9-12SC-IVa-b-1

 prepare equipment, tools and utensils for preserving foods by

sugar concentration in accordance with manufacturer’s manual;

 calibrate equipment, tools and utensils in accordance with

manufacturer’s specifications; and

 sanitize equipment, tools and utensils for preserving foods by

sugar concentration.
 What I Know

Before you proceed, let us find out your prior knowledge about equipment, tools and
utensils used in processing foods by sugar concentration.

Directions: Read each statement carefully and encircle the letter that best describes
the statement.

1. What device is used to measure small amounts of ingredients?

a. weighing scale
b. measuring spoon
c. measuring cup for dry ingredients
d. measuring cup for liquid ingredients

2. You need to measure 1 cup of sugar, which of the following should you use?
a. weighing scale
b. measuring spoon
c. measuring cup for dry ingredients
d. measuring cup for liquid ingredients

3. Which of the following equipment has a special compartment for meat, fruits,
and vegetables used to keep the moisture content of each type of food?
a. oven
b. range
c. blender
d. refrigerator

4. What kitchen utensil is used to lift foods and other materials so that it can be
transferred from one place to another?
a. tongs
b. bowls
c. spatula
d. colander

5. Which of the following is a cooking pot with a long handle used for handling
liquids and making sauces?
a. kettle
b. steamer
c. saucepan
d. saucepot
6. Why is there a need to sanitize your tools, utensils, and equipment?
a. to avoid accidents in handling foods
b. to remove desirable microorganisms
c. to improve the quality of the product
d. to remove all the harmful microorganisms

7. Which of the following should you use to test the jellying point of a processed
product?
a. refractometer
b. wooden spoon
c. measuring spoon
d. jelly thermometer

8. Cleaning includes removing food residues, dirt, and _________.

a. time
b. wash
c. clean
d. grease

9. Which of the following is a good practice for cleaning and sanitizing?

a. using expensive sanitizer materials for cleaning
b. cleaning and sanitizing of garbage can every week
c. using low cost and inactive disinfectants for cleaning
d. making a program of regular cleaning and sanitizing

10. Cleaning and ________ are important activities in food safety.

a. washing
b. removing
c. sanitizing
d. producing

11. Which is the first step in evaluating the sugar content of a fruit?
a. calibrating the thermometer
b. calibrating the refractometers
c. calibrating the weighing scale
d. calibrating the measuring cup

12. To check the accuracy of a weighing scale, you should first check that the
hand should be pointed at _______________.
a. one
b. two
c. zero
d. three
13. How do you calibrate a thermometer?
a. insert in a hot water
b. insert in a cold water
c. place in a tepid water
d. place in a lukewarm water

14. What is the process of removing unwanted materials from food contact
surfaces?
a. rinsing
b. washing
c. cleaning
d. sanitation

15. What type of cleaning agents are used on surfaces where grease has burned
on?
a. detergents
b. acid cleaners
c. solvent cleaners
d. abrasive cleaners

16. Why is it necessary to clean first before sanitizing?

a. sanitizers lose its value if place in unclean materials
b. sanitizers increase its value when used in unclean areas
c. sanitizers lose its effectiveness if applied to clean materials
b. sanitizers decrease its performance when applied to clean materials

17. Which of the following is a method of heat sanitation?

a. steam
b. chemicals
c. detergents
d. acid cleaners

18. What cleaning agents can be used regularly in washing tableware,

surfaces, and equipment?
a. detergents
b. acid cleaners
c. solvent cleaners
d. abrasive cleaners

19. What is the first thing to do when cleaning your refrigerator?

a. unplug the device
b. wipe immediately spilled foods
c. remove remaining food particles
d. wash it with clean water and detergents
20. Which of the following best describes cleaning agents?
a. all cleaning agents should be carelessly handled
b. all cleaning agents can remove all microorganisms
c. all cleaning agents can be used in food contact surfaces
d. all cleaning agents cannot be used in food contact surfaces
 Lesson
Prepare Equipment, Tools
1 and Utensils
Hello! Do you have equipment, tools, and utensils at home? Do you know
its function? How do you calibrate and sanitize them? Knowing each equipment,
tools, and utensils is essential especially in processing foods by sugar
concentration to arrive at your desire result.

What’s In

Let’s proceed! Do you know the functions of the equipment, tools, and utensils
in processing foods by sugar concentration? Each tool is designed for a specific task
to complete and as a food processor, you should be familiar with its function.
Moreover, to determine the accurateness of each equipment, one should
undergo a calibration of each device. This is to make sure that the equipment you’re
using is free from errors. Furthermore, sanitation is also vital to ensure that the food
we eat and process is free from harmful microorganisms.
In this module, you will learn the different equipment, tools, and utensils; how
to calibrate and how to clean and sanitize the necessary devices needed in processing
foods by sugar concentration.

Notes to the Teacher

This contains helpful tips or strategies that will help you in guiding
the learners.
 What’s New

Activity 1. “What Am I?”

Directions: Below are equipment, tools, and utensils used in preparing food
by sugar concentration. Could you identify them? Write your answers on the space
provided.

1.

_________________________________________
2.

_________________________________________

3.

_________________________________________

4.

_________________________________________
5.

_________________________________________
6.

_________________________________________
7.

_________________________________________
8.

_________________________________________
 Were you able to identify the equipment, tools, and utensils correctly? Very
Good! Proceed to the next activity.
Activity 2. “Arrange Me!”

Directions: Arrange the steps in calibrating refractometer and thermometer by

indicating a number on each blank according to its proper order.
Refractometer:

______ Place a few drops of distilled pure water on the prism surface and then close
the cover.

______ Look into the eyepiece, you should see a separation between blue and white
section.

_______ Inspect the prism for possible scratches, chips, and separations that may
hinder the proper reading.

_______ To obtain the reading, hold the refractometer up to natural light.

_______ List the temperature at the time of reading.

Thermometer:

________ Be sure that the bulb is immersed in the water and not touching the bottom
or sides of the pot. Leave it for 5 minutes.

________ To inspect if your thermometer is accurate, the readings should be 212°F

or 100°C.

________ Insert into a pot of water and bring to boil. The baseline will be the boiling
point of water, 212°F or 100°C.

Activity 3. “It’s Me!”

Directions. Select from the box which best describes each statement below. Write
your answers on the space provided.

washing sanitization sugar concentration

pre-wash rinsing

1. __________ is the removal of unwanted particles before application of a cleaning

solution.
2. __________ is the application of a cleaning solution.
3. _____________ is the process of either using heat or a chemical concentration to
decrease the bacterial count to safe levels.
4. _____________ refers to removal of all traces of cleaning solution used with clean
water.
5. _____________ is the process of preserving foods through the use of sugar.
 What is It

Let’s define!

It is a machine used to complete a particular task in processing

equipment
foods usually electrically operated.
tools It is a handheld device used in completing a particular task.
utensils It is a device usually used for cooking foods.
It is used to prevent errors in measurement by ensuring the
calibrate
accuracy of the equipment.
It is a process used to reduce bacteria from food contact
sanitize
surfaces, tools, and equipment.
cleaning It is the removal of dirt by physical or mechanical means.
This refers to subjecting of foods to special treatment before it
processing
is used.
sugar
The process of preserving foods through the use of sugar.
concentration

Equipment, Tools and Utensils

EQUIPMENT

This comes in various types. It is

FREEZER used to store foods in extremely
low temperature to prevent food
spoilage.

This is an equipment that has

chambers for meat, fruits, and
REFRIGERATOR
vegetables used to store foods in a
longer period of time.

This is a kitchen appliance used for

cooking foods.
GAS RANGE

This is a kitchen appliance used to

BLENDER mix, blend, puree, and liquefy
foods.
 MEASURING TOOLS

MEASURING CUP This is used to measure dry

FOR DRY ingredients such as sugar and
INGREDIENTS milk powder.

This is used to measure liquid

MEASURING CUP ingredients such as water and
FOR LIQUID oil.
INGREDIENTS

This is used to measure large

WEIGHING SCALE quantity of ingredients.

MEASURING
SPOONS
This is used to measure small
amount of ingredients.

It is a device used to measure

REFRACTOMETER the sugar content of the food
such as fruit juices, jams, and
jellies.

JELLY It used to test the jellying point

THERMOMETER of jellies.

CUTTING TOOLS

This is used for cutting fruits and

FRENCH KNIFE vegetables.

This is used for cutting sticky

KITCHEN SHEARS and juicy foods.
PARING KNIFE It is a small knife ideally used for
peeling fruits and vegetables.

It is a kitchen tool with a sharp

PEELER blade use for peeling the outer
layer of fruits and vegetables.

This is a kitchen tool used for

GRATER grating foods into small pieces.

COOKING UTENSILS

This is a small pan with a handle

SAUCEPAN used for cooking.

It is a pot with two handles and

SAUCEPOT wider sides used for cooking.

It is used for boiling water and to

KETTLE sterilize jars and other utensils.

It is used for simmering and

DOUBLE BOILER cooking delicate foods.

It is used for steaming foods and

STEAMER other raw materials.
 OTHER TOOLS AND UTENSILS

It is a kitchen utensil with holes

COLANDER used for draining and rinsing
foods.

Used for straining, removing

STRAINER lumps, and other foreign
materials from ingredients.

WOODEN SPOON It is used for mixing and stirring

foods.

MIXING BOWL This is used for mixing

ingredients.

This is used to strain juices from

JELLY BAG
softened fruits and pulp in
making jelly.

This is used to lift or transfer

TONGS food from one container to other.

This is used to level off dry

SPATULA ingredients and to run down the
side of jars to release air bubbles.

WHISK
This is used for mixing food.

This used to remove the contents

SCRAPER of the bowl.

This is used to protect the table

CUTTING BOARD when slicing. It is where the
fruits or vegetables are being cut.
 Calibrating Measuring Devices

How will you know that your measurement is correct? Are you sure that you can
trust the devices that you are using? Let’s find out!

Calibration is the process of determining the accuracy of an instrument through a

standard instrument. Equipment, tools, and utensils should be calibrated to reduce
errors on measurement process.

Weighing Scale

Check the accuracy by ensuring that the hand is pointed at zero in an empty
weighing scale.

Refractometer

The first step in evaluating the sugar content of fruit is by calibrating the
refractometer. This should be calibrated before use. Proper calibration needs a pure
water source and a testing solution of sucrose concentration. The water source allows
the user to “zero” the refractometer so that the fruit juices can be accurately
measured.

Steps:

1. Inspect the prism for possible scratches, chips, and separations that may
hinder the proper reading.
2. List the temperature at the time of reading.
3. Place a few drops of distilled pure water on the prism surface and then close
the cover.
4. To obtain the reading, hold the refractometer up to natural light. Look into the
eyepiece, you should see a separation between blue and white section.

Thermometer
1. Insert into a pot of water and bring to boil. The baseline will be the boiling
point of water, 212°F or 100°C.
2. Be sure that the bulb is immersed in the water and not touching the bottom
or sides of the pot. Leave it for 5 minutes.
3. To inspect if your thermometer is accurate, the readings should be 212°F or
100°C.

Benefits of Calibrating

1. It prevents the use of inappropriate devices and the occurrence of accidents

due to faulty or defective tools, equipment, and utensils.
2. It ensures that the device will be properly used in accordance with the
manufacturers’ standards.
3. It guides food processors to use an appropriate device for a specific food
processing activity.
4. It enables the food processor to work systematically and accurately.
 Cleaning and Sanitizing Tools, Utensils and Equipment

Cleaning and sanitizing is important in food safety. To make ensure that the food we
eat is free from contaminants, effective and efficient methods and schedules should
be carefully prepared.

Cleaning is the process of getting off unwanted materials such as food residues,
microorganisms, grease, etc. from food contact surfaces leaving it clean with no
residues from cleaning agents.

There are four categories of cleaning agents:

1. detergents
2. solvent cleaners
3. acid cleaners
4. abrasive cleaners

detergents
Detergents can be used regularly to wash tableware, surfaces, and equipment. This
can easily penetrate the soil and soften it. Examples are dishwashing detergent and
automatic dishwasher detergents.

solvent cleaners
Solvent cleaners are often called as degreaser. This can be used on surfaces where
grease has burned on.

acid cleaners
Acid cleaners are often used on build up of mineral deposits and other soils that
detergent cannot remove.

abrasive cleaners
Abrasive cleaners can be used to remove heavy accumulations of soils that are
difficult to remove with detergents.

Sanitizing

Sanitizing is the process of using heat, chemicals or radiation to reduce

microorganism to safe levels. Cleaning should be done first before sanitizing. If
applied to unclean materials, sanitizers losses its value.

Sanitation Method

heat
To sanitize surfaces, three methods are commonly used; steam, hot water and
hot air. In restaurants, hot water is commonly used.
chemicals
Approved chemical sanitizers such as chlorine, iodine, and quarternary ammonium.
Effectiveness of chemical sanitizers varies depending on its:

concentration. Too much chemicals can be harmful, too little will result to
ineffectiveness of removing harmful microorganisms.

temperature. Chemical sanitizers are effective in water between

55°F and 120°F.

Contact Time. To remove harmful microorganisms, materials should be in

contact with sanitizer for recommended length of time.

Benefits of Proper Cleaning and Sanitizing

1. To avoid bacteria from penetrating
2. Lower product rejection, return and complaints
3. Decreases the risk of food poisoning
4. Destroy disease causing microorganism
5. Prevent spoilage of food

For effective cleaning and sanitation, one should:

 Pre-wash – removal of unwanted particles before application of cleaning

solution. This is done by flushing with cold or warm water
 Washing – application of a cleaning solution
 Rinsing – removing of all traces of cleaning solution used with clean
water
 Sanitization – the process of either using heat or a chemical
concentration to decrease the bacterial count, including pathogens to
safe levels on utensils and equipment after cleaning

Steps in Cleaning and Sanitizing Tools, Utensils, and Equipment

Equipment

Stove/Range

1. Unplug device and remove accessories. Let it cool.

2. Remove burnt sediments and wipe grease with clean cloth after each
use.
3. Always keep burners clean; wash top of stove when cool.
4. Wipe with cloth; dip in a sanitizing solution.
Refrigerator

1. Unplug the device.

2. Wipe spilled foods immediately.
3. Wash shelves and trays at least twice a week with baking soda.
4. Rinse and dry.
5. Flush drains.
Cooking Utensils: Steamer, saucepan etc.

1. Let it cool down.

2. Drain off fat, juices, sauces, and other sediments.
3. Wash with water and detergents.
4. Rinse and dip in a sanitizing solution.
5. Wipe with a clean cloth, air dry.

Cutting Tools

1. Clean immediately after each use.

2. Remove remaining food particles.
3. Wash with water and detergents.
4. Rinse and dip in a sanitizing solution.
5. Wipe with a clean cloth.

Things to Ponder:
o Not all cleaning agents can be used in food contact surfaces. Be sure to
check the cleaning agents to be used.
o Cleaning is required prior to any disinfection.
o When cleaning kitchen utensils use either boiling water with
antibacterial detergent or a solution of bleach and water. Store in a
clean and dry place to keep germs away.
 What’s More

Activity 4. “Prepare It!”

Have you tried making a jam? Supposed you are about to make a Pineapple Jam.
List down the tools, utensils, and equipment to be used and specify the purpose of
its usage. Select from the box below for your answers or you could recommend items
which are not listed.

PINEAPPLE JAM
Ingredients:
1 kilo Pineapple fruit

1 cup sugar

knife colander range

scraper freezer food brush

sauce pot steamer vacuum packer

cutting board mixing bowl measuring spoon

weighing scale measuring cup for liquid measuring cup for dry

Tools/
Equipment Usage Usage
Utensils
Activity 5. “Check Me!”

Which among the devices above can be calibrated? How do you calibrate
them? List down your answer.

Equipment Steps in Calibrating

1.

2.

3.

4.

5.
 What I Have Learned

You’re almost done with our lesson! Did you enjoy the activities? What are your
learnings? If you need more time, you can go back to our previous activities and
review.

Activity 6. “Wrap It Up!”

1. Why it is important to prepare the equipment, tools, and utensils in processing

foods by sugar concentration?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
________________________________________________________________________.

2. Why do you need to calibrate the devices before using them?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
________________________________________________________________________.

3. How important is sanitation in preparing your food? Why?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
________________________________________________________________________.
 What I Can Do

Activity 7. “Make A Tour!”

Directions. Try to visit your kitchen and list down the equipment, tools, and utensils
that can be used in processing foods by sugar concentration. Specify the condition
of each device. Write your answers on the box below.

Name of Equipment, Tools REMARKS

and Utensils, Usable For Calibration Defective

1.

2.

3.

4.

5.

Activity 8. “Are You Real?”

Directions: Write True if the statement is correct, False if it is wrong. Read the
statement carefully. Write your answer on the space provided.
________ 1. Boiled water is used in calibrating a thermometer.
________ 2. The baseline for calibrating a thermometer is 100°C.
________ 3. You need distilled water in calibrating a refractometer.
________ 4. To inspect if the thermometer is accurate, the readings should be 200°F.
________ 5. You need to place distilled water on the prism of refractometer to
calibrate.
________ 6. The sucrose concentration allows the user to “zero” the reading of a
refractometer.
________ 7. The bulb of the thermometer should touch the bottom or sides of the pot
when calibrating.
________ 8. Calibrating the devices helps the food processor to work systematically
and accurately.
________ 9. Using calibrated devices will prevent the occurrence of accidents in the
workplace.
________ 10. One of the steps in calibrating a weighing scale is to check if the hand
is pointed at number 1 in an empty weighing scale.
Activity 9. “Arrange! Arrange!”

Directions: Arrange the following steps in cleaning and sanitizing your refrigerator.
Put 1 on the first step and so on… Write your answer on the space provided.

_______ Rinse and dry.

_______ Wipe immediately spilled foods.

_______ Unplug the device.

_______ Wash shelves and trays at least twice a week with baking soda.

_______ Flush drains.

Assessment

Activity 10.

Directions. Read each statement carefully and encircle the letter that best describes
the statement.

1. Which of the following is a cooking pot with a long handle used for handling
liquids and making sauces?
a. steamer
b. saucepan
c. kettle
d. saucepot

2. Which of the following should you use to test the jellying point of a processed
product?
a. refractometer
b. wooden spoon
c. measuring spoon
d. jelly thermometer

3. What device is used to measure small amount of ingredients?

a. weighing scale
b. measuring spoon
c. measuring cup for dry ingredients
d. measuring cup for liquid ingredients
4. You need to measure 1 cup of sugar, which of the following should you use?
a. weighing scale
b. jelly thermometer
c. measuring cup for dry ingredients
d. measuring cup for liquid ingredients

5. Why is there a need to sanitize your tools, utensils and equipment?

a. to avoid accidents in handling foods
b. to improve the quality of the product
c. to remove desirable microorganisms
d. to remove all the harmful microorganisms
6. Which of the following equipment has a special compartment for meat, fruits,
and vegetables to keep the moisture content of each type of food.
a. oven
b. range
c. blender
d. refrigerator

7. Cleaning includes removing food residues, dirt, and _________.

a. time
b. wash
c. clean
d. grease

8. What kitchen utensil is used to lift foods and other materials so that it can be
transfer from one place to another?
a. tongs
b. bowls
c. spatula
d. colander

9. Which is the first step in evaluating the sugar content of a fruit?

a. calibrating the thermometer
b. calibrating the refractometers
c. calibrating the weighing scale
d. calibrating the measuring cup

10. What type of cleaning agents are used on surfaces where grease has burned
on?
a. detergents
b. acid cleaners
c. solvent cleaners
d. abrasive cleaners

11. Which of the following best describes cleaning agents?

a. all cleaning agents should be carelessly handled
b. all cleaning agents can remove all microorganisms
 c. all cleaning agents can be used in food contact surfaces
d. all cleaning agents cannot be used in food contact surfaces

12. What cleaning agents can be used regularly in washing tableware,

surfaces, and equipment?
a. detergents
b. acid cleaners
c. solvent cleaners
d. abrasive cleaners

13. Cleaning and ________ are important activities in food safety.

a. washing
b. sanitizing
c. removing
d. producing

14. What is the process of removing unwanted materials from food contact
surfaces?
a. rinsing
b. washing
c. cleaning
d. sanitation

15. When cleaning your refrigerator, what is the first thing to do?
a. unplug the device
b. wipe immediately spilled foods
c. remove remaining food particles
d. wash it with clean water and detergents

16. Which of the following is a method of heat sanitation?

a. steam
b. chemicals
c. detergents
d. acid cleaners

17. To check the accuracy of a weighing scale, you should first check that the
hand should be pointed at _______________.
a. one
b. two
c. zero
d. three

18. How do you calibrate a thermometer?

a. insert in a hot water
b. insert in a cold water
c. place in a tepid water
d. place in a lukewarm water
19. Which of the following is considered a good practice?
a. using expensive sanitizer materials for cleaning
b. cleaning and sanitizing of garbage can every week
c. using low cost and inactive disinfectants for cleaning
d. making a program of regular cleaning and sanitizing

20. Why is it necessary to clean first before sanitizing?

a. sanitizers lose its value if place in unclean materials
b. sanitizers increase its value when used in unclean areas
c. sanitizers lose its effectiveness if applied to clean materials
b. sanitizers decrease its performance when applied to clean materials
 Additional Activities

Congratulations! You’re almost done! Your learning will help you better understand
the succeeding topics.

Activity 11. “My Devices!”

Collect pictures of fruits to form a collage for tools, another for a utensil, and another
for an equipment which is used in food processing by sugar concentration. Cut and
paste those pictures to make a collage and a story/narrative. (How are you going to
used them?) You will be rated with the given rubrics below.
My Tool!

My Utensil!
 My Equipment!

Rubrics:

5 4 3 2
CRITERIA
points points points point
Most images
One or two Ideas presented The learner
used reflect an
images reflect were typical made only few
Creativity exceptional
learners rather than items on the
degree of
creativity creative collage
creativity
Able to convey Able to convey
Able to convey and express and express Difficulty
Content and express ideas but with 1 ideas but with 2 expressing
ideas effectively unclear or 3 unclear his/her ideas
statement statement
The collage is Design lacks
Design has Lacks many
unique and detail and
Originality some unique design, poorly
displays evidence of
features arranged
originality. copying
What I Know What’s New What’s New
1. B Activity 1 Activity 3
2. C 1. Range 1. Pre-wash
3. D 2. Freezer
4. A 3. Refractometer 2. Washing
5. C
4. Grater
6. D 3. Sanitization
5. Whisk
7. D
8. A 6. Spatula 4. Rinsing
9. D 7. Double Boiler
10. C 8. Measuring Cup for Dry 5. Sugar Concentration
11. B Ingredients
12. C
13. A Activity 2
14. C Refractometer
15. C Thermometer
16. A _____3 ____ 2
17. A _____5 ____ 3
18. A _____ 1 ____ 1
19. A _____ 4
20. D _____ 2
Assessment What’s More
1. B 11. D 1. knife – for cutting the pineapple
2. D 12. A 2. scraper – for scraping the sides of bowl
3. saucepot – for cooking the jam
3. D 13. B
4. cutting board – to protect the table from slicing
4. C 14. C
5. weighing scale – to get the exact measurement
5. D 15. A 6. colander – to drain excess water
6. D 16. A 7. mixing bowl
7. A 17. C 8. range – for cooking
8. A 18. A 9. 9. measuring cup for dry ingredients – for
9. B 19. D measuring sugar
10. C 20. A
Answer Key
References

Competency-Based Learning Material Fourth Year Food Processing NCII,

pages 2-13
Technical-Vocational Livelihood Education – Cookery Module 1, pages 28-46

Other Sources:

 https://www.slideshare.net/knowellton/k-to-12-fish-processing-learning-
module?qid=fb5548b7-31ff-4ec8-8515-021dd0295fca&v=&b=&from_search=3
 https://www.slideshare.net/philipjaysoltura/cleaning-and-sanitizing-40279365
 DISCLAIMER
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations.

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph