FOOD (FISH) PROCESSING

LESSON 1 – Use food processing tools,

equipment and utensils .................. 9-31
LESSON 2 – Perform Mathematical
Computations ..................................... 32-72
LESSON 3 – Interpret Plans and
Drawings ................................................. 73-
100
LESSON 4 – Apply Food Safety and
Sanitation ........................................ 101-121
These 4 common competencies are covered separately in 4 Lessons. As shown below,
each Lesson is directed to the attainment of one or two learning outcomes:

 Lesson 1 – Use Food Processing Tools, Equipment

and Utensils
 LO1. Select tools, equipment and utensils
 LO2. Use tools, equipment and utensils following
standard procedure
 LO3. Perform post-operational activities
Lesson 2 – Perform Mathematical Computations
 LO1. Gather and tabulate the recorded data
relevant to processed food production.
LO2. Review various formulations
LO3. Calculate the production input and output.
LO4. Compute the costs of production.
Lesson 3 – Interpret Plans
and Drawings
LO1. Interpret lay-out plan.
LO2. Perform outer
packaging procedures.
 Lesson 4 – Apply Hygiene and Sanitation
 LO 1. Observe personal hygiene and good grooming
 LO 2. Implement food safety practices
 LO 3. Conduct work in accordance with environmental
policies and procedures
 LO 4. Participate in improving environmental practices
at work Your success in this exploratory course on Food
(Fish) Processing is shown in your ability to perform the
performance standards found in each learning outcome.
 LESSON 1 :Use Food Processing Tools,
Equipment and Utensils
 Use Food Processing Tools, Equipment and Utensils
LO1. Select tools, equipment and
utensils
LO2. Use tools, equipment and utensils
following standard procedure
LO3. Perform post-operational
activities
Definition of Terms
Assemble - means to gather or
collect things together in one
place.
Calibrate – means to set or
determine the accuracy of the
measuring device.
Check - is to examine something in
order to establish its state or
condition.
Dimension - is the measurement of
the size of an object in terms of
length, width, or height.
Equipment – things which are used to provide
specific service or function.
 Sanitize - means to clean something thoroughly
by disinfecting or sterilizing to make it free from
germs or microorganisms; disinfect.
Sanitation - refers to the process of treating tools,
equipment, and utensils with physical and
chemical sanitizing agents to kill residual
microorganisms present after cleaning.
Disinfect - means to rid of germs; to
clean something so as to destroy
disease – carrying microorganisms
and prevent infection.
Specification – is a detailed itemized
description of dimension plans,
materials and other requirements.
Standard – is a basis of comparison or
established criterion.

Stowing – means arranging

compactly or packing.
Brinesolution - a solution of salt
and water.

Brochure - a pamphlet
Catalogue - a systematic
arrangement of listed items giving
descriptive details.
PPT - parts per thousands

Standard - an authorized
unit of weight or measure
Operate – to make equipment function or work
correctly.

Disinfect – to rid of germs; to clean something so

as to destroy disease-carrying microorganisms
and prevent infection .

Tools - are implements used by hand when doing

an activity or work
Conformity – the behavior that
agrees with the accepted or
conventional standards.
 Breakdown – is mechanical
failure causing a machine or
equipment to malfunction.
Check – to test the accuracy;
to examine something in
order to establish its state or
condition.

Capacity - refers to the

measurement of the amount
which a device can hold or
contain.
Corrosion – rusting or gradual wearing of
machine parts due to a chemical reaction
between substances like iron and oxygen or
other corrosive materials like salt, acids, etc.

Crack– a break or fissure on some parts of an

equipment as in the body of a pressure
cooker.
Electrocution – death or execution
from electric shock.

Inspect– to carefully examine a

machine or equipment in order to
determine maintenance to
undertake.
Leak – a crack or hole through which a
liquid or gas may accidentally pass.

Lubricant – a substance like oil or grease

that coats or treats a machine to lessen
friction and the wear and tear of
machine parts due to constant rubbing
of surfaces.
Preventive Maintenance – a system of
maintenance that aims to minimize or
eliminate breakdown in equipment and
machinery by a program of regular
inspection and repairs.

Repairs – to restore a machine or

equipment that breaks down into good
order or condition.
Switch – electrical device having
two (2) states, ON (closed) OFF
(open).

Switch – off – to turn off an

electrical device.
Stow – to pack or store in an orderly
way.

Troubleshooting – systematic approach

to locate the cause of a fault in an
electronic circuit or system.
Utensil – is an implement especially for
use in the kitchen.
LEARNING OUTCOME 1:Select tools,
equipment and utensils
 PERFORMANCE STANDARDS
 1. Appropriate tools, equipment and utensils are
selected according to food (fish) processing
methods.
 2. Faults and defects of tools, equipment and
utensils are explained.
 3. Defective tools, equipment and utensils are
reported in accordance with farm procedures.
Pretest LO 1 :

Read and understand the

questions below. Select the best
answer for each item then write
your choice on your answer
sheet.
 QUIZ

2. What is the function of the refractometer?

a. Measures the sugar content of sap and
syrup
b. Measures the temperature of the food /
fish
c. Wraps the food / fish for processing d. All
of the above
3. What is used in measuring the
volume of liquid?
a. Salinometer
b. Cylinder
c. Refractometer
d. Thermometer
4. A standard measuring instrument
used in fish processing is
a. Salinometer
b. Refractometer
c. Thermometer
d. All of the above
5. What type of water is used in
calibrating the refractometer?
a. Distilled water
b. Sea water
c. Water from the faucet
d. Brackish water
6. A device used to measure the
temperature of fish / food is
a. Thermometer
b. Salinometer
c. Refractometer
d. Beaker
7. A device used to measure the
weight of fish / food is
a. Thermometer
b. Weighing scale
c. Measuring cup
d. Measuring spoon
8. How many drops of sap or syrup
sample are needed in testing the
refractometer? a. one
b. two
c. three
 d. four
1. A 2. A 3. B 4. D
5. A 6. A 7. B 8. A
Equipment, Tools and Utensils: Uses of
Specifications
 Every equipment, tool and utensil that are purchased are
accompanied with a manual containing specifications as to
how they are used, manipulated or operated, cared for and
stored to lengthen their serviceability. Specifications
usually include the following:
 1. Important safeguards or basic safety precautions to
follow when using the device like a pressure cooker for
instance.
2.Warning labels which serve as a reminder to
the user to read and follow instructions on the
proper use and operation of a certain device
equipment or tool. 3. Dimensions, weights and
capacities as in the case of cookers, boilers
and steamers.
4. Instructions on caring for
the equipment, tool or
utensil. 5. Instructions on the
correct usage of the device.
remember
 When using any equipment, tool or device it is
important to read and understand the
manufacturer’s specifications in order to properly
or accurately use or manipulate them and prevent
any accident that may occur due to ignorance or
lack of information pertaining to their correct
usage
Parts and Functions of Equipment, Tools
and Utensils
 Knowing the parts and functions of equipment, tools and
utensils used in processing food ensures accurate or
proper use, operation and care for them. It is very easy
for a food processor to manipulate a particular device if
he knows all its parts and their respective functions.
Proper maintenance for the parts of any tool, equipment
and utensil can also be done if a processor is familiar with
them.
Can sealer
The can sealer
isan equipment used to seal tin
cans with its first and second
operation rolls.
 THE FUNCTIONS OF SOME PARTS OF AN AUTOMATIC CAN SEALER:

 1.Clamp. This fastens the sealer on the

table or arm chair and holds it tightly in
place, especially during operation.
 2.
Base plate or plunger plate. Its
function is to hold the base of the can. It
has grooves to fit the can base wherein
these grooves coincide the can size.
3. Can lifter handle. It is used to
raise the base plate so that the can
cover will reach up to the chuck and
lower the base plate so that the can
cover will reach up to the chuck and
lower the base plate when sealing is
through.
4. Crank. This part is turned during
the sealing of can seams both first
and second operation rolls.
5. First operation roll. It is used to
clinch, partially or half – seal the seams
of a can cover.
6. Second operation roll. It is used to
complete – seal the seams of a can
cover.
 7.
Seaming roller pin – first. It is placed on the hole of
the first operation roll to fasten on it. 8

 8.Seaming roller pin – second. It is placed on the

hole of the second operation roll to fasten on it. 9.
Rivet. This part is placed in the hole of the adjusting
lever which coincides the can cover size. If can cover
size is No. 2, for instance, one – half pound tuna can
rivet is placed in No. 2 hole of the adjusting lever.
Rivet is also called adjusting pin.
10. Chuck. It is used to hold the cover of
the can while sealing is going on. Chuck
has many sizes, namely Number 1, 2, 2 ½,
and 3, respectively. If No. 2 cover is
used, hence, hence, chuck No. 2 is used.
11. Height washers. These washers are
placed in base plate shaft to match the
height of the can when lifted up to the
chuck.
12. Adjusting levers. There are
two adjusting levers, one for the
first operation roll and the other,
second operation roll. There are
numbered holes on these levers
wherein rivets are placed to
coincide the can size.
13. Base compression spring. It
acts as cushion while sealing is
on the process. 14. Base plate
shaft. This is the part where
compression spring and height
washers are inserted.
Pressure cooker
Pressure cooker and its parts
A pressure cooker is an important
canning equipment used to process fish
packed in a hermetically sealed
container at a high controlled
temperature and pressure for a certain
period of time. Some of its parts and
their functions are as follows:
PRESSURE COOKER: PARTS AND THEIR
FUNCTIONS

1. Geared seam gauge or

pressure gauge. It indicates
the pressure and temperature
inside the cooker while
processing.
2. Pressure regulator weight. It is used to
close the vent pipe and regulate the
accumulated pressure inside the cooker
while processing. It contains holes which
correspond to the desired pressure
directly over the vent pipe
3. Vent pipe for pressure regulator
weight. It is where the pressure
regulator weight is placed. It
releases steam when opened.
4. Bakelite wingnut or knob. It is
used to securely fasten the cover of
the cooker to its body.
5. Arrowhead and arrowline. They
indicate if the cover is properly seated on
the body. 6. Automatic pressure control.
It consists of the vent pipe and pressure
regulator weight. It automatically
controls the pressure inside the cooker
while processing.
7. Overpressure plug. It automatically
vent or release steam if the vent pipe
becomes clogged.
 8. Cover. Seals the body of the cooker
during processing.
9. Body. It holds the water for processing
and the metal rack where the canned
products are placed during processing.
10. Bakelite top handle. This is for holding
the cover when lifting it away from the body
or seating it properly on the body.
 11. Body or side handles. This is used for
holding the body of the cooker when
transferring it from one place to another.
THE SMOKEHOUSE
A smokehouse is a device
used in treating the fish or
meat with smoke. It can
be a cold smoke house or a
hot smokehouse. It is a
hot smokehouse if the fish
is in close proximity to the
source of smoke and a
temperature of 66C to
88C is produced.
THE PARTS OF A DRIER SMOKEHOUSE
AND THEIR FUNCTIONS
 1. Removable slatted benches. They hold the fish
to be smoked.
 2. Removable hangers with hook. They are used
for hanging fish to be dried or smoked.
 3. Wooden hooks. They are nailed from the top
of a the drier smokehouse where fish are also
hanged when drying or smoking.
4. Vents. Theseare located below the
roof at the front and back of the
smokehouse to provide the necessary air
circulation.
 5. Tunnel or pipe. Conveys the smoke
from the concrete furnace into the
smokehouse.
6. Concrete furnace. It is where the smoke –
producing materials are placed and burned.
7. Tight sheathing rafters. Serve as the top cover
or roofing of a smokehouse.
8. Meshed screen. Serve as a closure to openings
like the vents to keep flies and insects from
entering the smokehouse
THE TORRY SMOKEHOUSE AND ITS
PARTS
 SOME TYPES OF SMOKEHOUSE

1. Stainless Steel
Smokehouse 2. Electric Smokehouse
 3. MECHANICAL SMOKEHOUSE
Smokehouse control and sensor of an electric smokehouse
4. BARREL TYPE 5. Brick
COLD SMOKEHOUSE Smokehouse
THE FREEZER AND REFRIGERATOR
Freezer for Fish A Two – Door Refrigerator
COMPRESSION SYSTEM OF ABSORPTION SYSTEM OF
REFRIGERATION REFRIGERATION
 THE PARTS OF THE COMPRESSION SYSTEM OF
REFRIGERATION AND THEIR FUNCTIONS

 In
a refrigerator, the heat evolved by the
compression of a gas in the compressor is removed
by condensing coils. Still under pressure, the gas
cools and condenses into a liquid at the condenser
which is released through a control valve into the
evaporating coils of the freezing compartment.
 THE PARTS OF THE ABSORPTION SYSTEM OF
REFRIGERATION AND THEIR FUNCTIONS IN
 In this system, a small burner flame provides heat
which drives out the gas from the ammonia – water
mixture. It utilizes an insulated box to keep the cold
in and an evaporating gas or refrigerant. A mixture
of ammonia passes through the evaporatingcoils of
the freezing compartment where it evaporates into
ammonia gas.
 TOOLS AND UTENSILS
USED IN FOOD
PROCESSING AND THEIR
USES
1. Measuring Devices
Triple beam balance Heavy duty scale
THE TRIPLE BEAM BALANCE

is for measuring small quantities like

spices, preservatives, etc., while the
heavy duty scale is for measuring
fish, salt, etc.
 CHECKWEIGHER SCALE

Checkweigher scale is a
digital weigher scale
used to get the weight
of food like meat, fish,
vegetables, fruits, etc.
 CLOCK TYPE
Clock Type
weighing
scale for food
B. MEASURING SPOONS

A measuring spoon is a spoon used

to measure an amount of a
substance, either liquid or dry,
when cooking. Measuring spoons
may be made of plastic, metal,
etc.
 A MEASURING CUP

A measuring cup is a kitchen utensil used primarily

to measure the volume of liquid or powder-form
cooking ingredients such as water, milk, juice,
flour, etc.Measuring cups can be in plastic, glass
and stainless. From mini shot measure to measuring
pitcher and batter bowl.
MEASURING CUPS FOR MEASURING LIQUID INGREDIENTS LIKE MILK,
VINEGAR, FISH SAUCE, ETC.
C. THERMOMETERS
Thermometers
indicate the
degree of hotness
or coldness of a
thing or body. It
measures how
high or how low
the temperature
is.
D. GLASS TUBE THERMOMETERS
E. SALINOMETER
F. PSYCHROMETER


It is used to
measure the
relative
humidity of the
air when sun
drying.
F. ANEMOMETER
It is used to
determine
the velocity
of the wind in
sun drying.
 G. REFRACTOMETER
– used to measure
the sugar
concentration of
sap and syrup for
food.
 2. CUTTING IMPLEMENTS
a. Knives
For cutting
or slicing
fish or
meat; for
scaling fish
 B. FILLETING KNIVES

b. Filleting knives

For
filleting
fish
 C. SCISSORS

c. Scissors

For trimming
– off fins of
fish
 3. DESCALER OR SCALERS
Electric Fish
Scalers
They are used
in removing
the scales of a
fish.
 SALTING EQUIPMENT

Oil drum
– used as a
container to keep
salted fish

during the
process
 EARTHEN POTS
are used
in storing
the salted
products.
Wooden salting vat
Wooden salting
vat is a
container used
in the salting
process .
WOODEN SALTING VAT
Wooden salting
vat is a container
used in the
salting process.
Wooden shovel or spade
Wooden shovel or
spade is used for
mixing or stirring the
mixture of salt and
small fish for salting
5. SMOKING EQUIPMENT
Baklad made
of bamboo
used in drying
the fish prior
to smoking
Bakol
Bakol is a
bamboo
basket used
to transport
smoked
Bistay
Bistay is a
bamboo basket
for collecting
sun dried fish
Dinarayan
Dinarayan
is a
smoking
tray
Panakip
Panakip is a
bamboo cover
used to keep fish
submerged in the
brine while boiling
 PANANDOK
Panandok is a
big metal ladle
to scoop up the
cooked fish from
the boiling brine
Bamboo poles
Bamboo poles used
to hold the baklad
 With brine
cooked fish while
drying.
Pugon
Pugon is a
concrete
heat source
used when
pre-cooking
6. Others

TONGS
For picking
up or
handling food
CHOPPING BOARD
It is where fish
or meat are cut;
ingredients are
sliced or minced.
QUIZ
1. t_ngs

For picking
up or
handling food
2. C_opping B_ard

It is where fish

or meat are cut;
ingredients are
sliced or minced.
3.E_rthen P_ts
are used
in storing
the salted
products.
4. o_l d_rm

– used as a
container to keep
salted fish

during the
process
5. b_cK Sm_ke Ho_se
6. PS_CHR_METER


It is used to
measure the
relative
humidity of the
air when sun
drying.
7. k_ives

For cutting
or slicing
fish or
meat; for
scaling fish
 8. R_FRACT_METER
– used to measure
the sugar
concentration of
sap and syrup for
food.
9. AN_M_METER
It is used to
determine
the velocity
of the wind in
sun drying.
10. TH_RM_METERS
indicate the
degree of hotness
or coldness of a
thing or body. It
measures how
high or how low
the temperature
is.
SELECT THE BEST WORD/WORDS TO GET
CORRECT ANWER
 Cylinder  Tong

 Measuring cup for  Chopping board

liquid ingredients  One
 Calibrate  Knives
 Chlorine  Scissors

  Earthen pots
Distilled water
  Thermometer
Salinometer
 scale
 Refractometer
 Two
 Sea water
1. It is a device used
to measure the
strength of brine
solution.
AEOEENNMRT 2. It is
a device used to
Measures the sugar
content of sap and
syrup.
CLBTRAIAE 3. It means
to set or determine the
accuracy of the
measuring device.
4. It is the cheapest
and most easily
available sanitizer in
the market.
5. It is used in
measuring the
volume of liquid.
6. It is a device used
to measure liquid
ingredient in small
quantity.
7. It is the type of water
used in calibrating the
refractometer.
8. It is a device used
to measure the
temperature of
fish/food.
9. It is a device used to
measure the weight of
fish / food.
10.How many drops of
sap or syrup sample are
needed in testing the
refractometer?
11. It is use for
cutting or slicing
fish or meat; for
scaling fish.
12. It is use for
trimming of fins of
fish.
13. It is use for
picking up or
handling food.
14. It is where fish or
meat are cut;
ingredients are sliced or
minced
15. It is use in storing
the salted products.
ANSWER KEYS
 1. Salinometer  8. Thermometer
 2. Refractometer  9. Weighing scale
 3. Calibrate  10. One
 4. Chlorine  11. Knives
 5. Cylinder  12. Scissors
 6. Measuring cup for  13. Tong
liquid ingredients  14. Chopping board
 7. Distilled water 15. Earthen pots
LEARNING OUTCOME 2

Usetools,
equipment and
utensils.
Pretest LO 2

Directions: Carefully read the

questions below. Select the best
answer from the options given
and write the letter only on your
answer sheet.
1. Why is it important to review all procedures in
using standard measuring devices?
a. To ensure proper use of standard measuring
devices
b. To enable a food processor to use the appropriate
measuring device
 c. To enable a food processor to work
systematically and accurately
d. All of these.

2. Your teacher instructed you to measure the
salinity of brine you will use in curing fish.
Which of these will you do?
a. Recall and master the procedure in using a
salinometer
b. Review and master the procedure in using the
thermometer
c. Review the procedure in using a psychrometer
d. Review the procedure in using a refractometer
 3. You were assigned to monitor the temperature of
smoke inside the smokehouse. What will you do to
correctly perform your assigned task?
 a.Recall and master the procedure in using a weighing
scale
 b. Review the procedure in using a refractometer
 c. Review the procedure in using a thermometer
 d. Master the procedure in using a salinometer
4. What would happen if you failed to
follow the correct procedure in measuring
liquid?
a. The obtained measurement is inaccurate
 b. The work is not properly done
c. Both a and b
d. None of these

5. Which procedure will you master if
you want to measure the sugar
concentration of a fresh sap or syrup?
a. How to use a thermometer
b. How to use a salinometer
c. How to use an anemometer
d. How to use a refractometer
Pretest LO2
1. d
2. a
3. c
4. c
5. d
INSPECTING AND CHECKING CONDITION OF
EQUIPMENT AND MACHINES (USE)
Before any equipment or machine is used, it must
first be checked to make sure that it is very
functional and in good condition. Checking and
inspecting equipment and machines will guarantee
that all their parts are in tact and that no part is
missing or defective.
 1. Machine temperature
 2. Hydraulic fluid
 3. Wear and surface condition
 4. Crack
 5. Leak detection
 6. Vibration
 7. Corrosion
 8. Electric insulation


Sanitizing and disinfecting the tools,
equipment and utensils will destroy all
germs and microorganisms which were
not removed after washing with soap
and water. Proper cleaning and
disinfecting leads to:
1. Minimizing product rejection, return and
complaints due to defects resulting from the use of
defective or inappropriate tools, equipment and
utensils
2. Lengthening product shelf life due to the
reduction of contamination resulting from
the use of properly sanitized and
disinfected tools, utensils and equipment
3. Reduction of the risk on food poisoning due to
the use of unsanitized tools, equipment and
utensils.
4. Facilitating preventive maintenance which
include checking the machine temperature,
hydraulic fluid, wear and surface condition,
crack, leak detection, vibration, corrosion, and
electric insulation.
B. CLEANING AND SANITIZING
EQUIPMENT AND INSTRUMENTS
Chlorine is one of the cheapest and most
easily available sanitizers in the market.
It is popularly used in the treatment of
water for both household and plant.
1. Procedure in Cleaning Equipment and
Instruments
a. Wash all the equipment / instruments with soap.
b. Rinse with clean water.
c. Sanitize by dipping into approved sanitizer
solution.
d. Remove from the solution.
e. Allow to air dry.
2. Procedure in Sanitizing:
 a. Prepare all the materials needed.
b. Measure a certain amount of chlorine and
water.
c. Mix and dip the equipment / instruments in the
mixture.
d. Remove from the sanitizing solution.
e. Dry thoroughly.
CALIBRATING MEASURING DEVICES AND
INSTRUMENTS

1. Procedure in Calibrating

a. Weighing Scale Check the
accuracy, see to it that the hand is
pointed at zero in an empty
weighing scale.
b. Salinometer Check the accuracy
by measuring salinometer brine
solution. Check if the salinometer
records the reading correctly.
c. Refractometer
Place a drop of water (preferably
distilled) in the dark circular
orrectangular area and close the
cover. A shadow or dark area is
visible on the scale inside the
eyepiece
. Turn the calibration screw until
the shadow falls on the zero mark.
Open the refractometer cover and
dry the cover and glass prism
using soft tissue paper or a cotton
cloth
d. Thermometer
 Check the accuracy by
dipping it in hot food to
see if the mercury rises to
desired temperature.
Proper Stowing of Tools, Equipment and
Utensils
Tools, equipment and utensils must be properly
stowed in order to protect them from rusting,
contamination, etc. and thus lengthen their
serviceability. They must be kept in clean cabinets
which are well – ventilated and not subjected to
drafts or rain.
Tools and utensils which were washed must be
drained and wiped – dry before keeping them.
They are kept in an orderly way in order that it will
be easy to assemble or prepare them when needed.
The cabinets or racks where they are kept must be
properly labeled for easier identification on the part
of the user.
Procedure:

1. Wash the equipment/instruments with soap.

2. Rinse thoroughly with clean water.
3. Sanitize by dipping or soaking in a
sanitizing solution.
4. Rinse with clean water.
5. Drain.
6. Dry thoroughly (Air Dry).
7. Wipe with a clean piece of cloth.
8. Check the accuracy of the
equipment/instruments. 9. Pack/store/keep
in a clean dry cabinet.
Procedure in Cleaning, Sanitizing, Calibrating and Stowing
Equipment and Instruments

1. Wash the equipment / instruments

with soap.
2. Rinse with clean water.
3. Sanitize by dipping or soaking in
sanitizing solution.
4. Remove from the sanitizer solution.
5. Rinse with clean water.
6. Dry thoroughly (air dry).
7. Check the accuracy of each equipment and
instruments. 8. Pack and keep in a clean cabinet.
quiz
Self-Check 2.1

Directions: Carefully read

the questions and choose
the best answer from the
options given. Write the
letter only of your answer in
your test booklet
1. What are some of the specifications
included by the manufacturer of a certain
tool, equipment or utensil?
 a. dimension as to size, height, capacity, etc.
b. handling and operating requirements c.
proper care and maintenance
d. all of these
2. Why are specifications for food processing tool, equipment
and utensils necessary?
a. because they provide information to the user as to how they
must be properly handled and operated in order to avoid
accident
 b. specifications give information concerning the proper use,
care and maintenance of the tools, equipment and utensils
 c. both a and b
d. specifications provide information about the tools,
equipment and utensils
3. If you are a food processor, why do you
need to know the parts of the equipment,
tool and utensil and their functions?
 a. to appreciate the usefulness of a
particular device
b. to be able to correctly operate/manipulate
a tool, equipment or utensil
c. to be able to do some simple repairs on
them
d. to easily determine if a part is missing
5. What will help you determine the kinds
of tools, equipment and utensil you will
assemble, sanitize, inspect or check?
a. the kind of product to be produced
b. the method of food processing to be
done
c. the raw materials to be processed
d. the availability of tools, equipment
and utensils
6. You have already removed the dirt from the
tools, equipment or utensils you will use in
processing the food by washing them with soap
and water. Why do you still need to sanitize or
disinfect them?
a. washing with soap and water only removes the
adhering dirt
b. washing alone cannot remove the
microorganisms and germs
c. to effectively kill or destroy all the germs and
microorganisms which remained after washing
d. all of these
7. Which of these is a sanitizing
agent you can use for killing the
germs and microorganisms present
in tools, equipment and utensils?
a. sodium chloride
b. sodium hypochloride
c. magnesium sulfate
d. calcium chloride
 8. How will you properly store tools,
equipment and utensils after using
them?
 a. wipe dry all tools, equipment and
utensils which were washed with water
before keeping them
 b. stow them in a clean dry place with a
good ventilation
 c. apply lubricant to parts of equipment
that undergo friction to prevent wear and
tear
9. Why do you need to inspect and check
the condition of equipment and machines
before operating them?
a. to check if no parts are defective or
missing
b. to check if electrical plugs are in good
condition
c. both and b
d. to see if they are old or new ones
10. Which of this preventive machine
maintenance will you check before
using equipment or a machine?
a. machine temperature and hydraulic
fluid
b. wear and surface condition
c. crack and leak detection and
electric insulation
d. all of these
 PROCEDURES IN USING
STANDARD MEASURING
DEVICES AND INSTRUMENTS
1. Salinometer
 a. Prepare brine solution.
b. Pour brine solution in a
cylinder.
 c. Dip salinometer in brine
solution.
d. Record the reading.
e. Clean instrument after using.
2. Thermometer

a. Dip thermometer in boiling

liquid.
b. Record the reading by OC or
OF
c. Clean after using.
3. Refractometer
 2a. Place a drop of fresh sap or syrup
sample on the refractometer.
b. Close the cover.
 c. Quickly read the scale (the line on
the top of the darker area). Readings
should be taken to the nearest 0.1
percent.
d. Rinse with water after each reading
and dry with tissue paper.
4. Glassware like cylinder, beaker, flask

a. Pour liquid ingredients into the cylinder,

beaker, or flask.
b. Bring the cylinder to eye level.
c. Get the reading at the lower meniscus.
d. Record the reading. e. Clean after using .

5. Weighing scales

Put the food on the weighing
scale. Record the reading in
grams or kilograms .
6. Measuring cups for dry
ingredients Gently spoon the
ingredients into the cup, filling
the cup to overflowing. Then
level off with a metal spatula or
straight-edged knife.
7. Measuring cups for liquid
ingredients
Pour liquid on level surface of
measuring cups.
Have the measuring lines at eye
level to be sure of the exact
measurement.
REMEMBER
Itis important to review all procedures
regarding the use of all standard
measuring devices to ensure that they
will be properly used in accordance with
manufacturer’s specification.
 Beingfamiliar with the procedure in using a
standard measuring device like a
salinometer, thermometer, weighing scale
or a measuring cup or spoon will enable a
food processor to use the appropriate
measuring device for a specific food
processing activity. It also enables him to
work systematically and accurately.
on the space provided.
1Complete the statements by writing your
answer . _________________ is the behavior
that agrees with the accepted or
conventional standards.
2. _________________ is formed by design or
invented for specific use.
3. _________________ means to divide into or
mark with degrees.
4. _________________ refers to a place
where any work is carried out. 5.
_________________ is a solution of salt
and water. 6. _________________ means
a systematic arrangement of listed items
giving descriptive details
7. _________________ are things that
provide specific service or function
 8. _________________ is a tool or
utensil.
9. _________________ is a pamphlet.
10. _________________ is used as a basis
of comparison or established criterion.
Information Sheet 2.3

Equipment are the tools, supplies and other

items needed for a particular task. When
processing food, there are several equipment
that are to be used. These include the
following:
 1.cooking equipment like ovens and steam
– jacketed kettles
 2.refrigeration and low temperature –
storage equipment like refrigerators and
freezers
 3.cutting implements like slicers, mixers,
grinders and choppers, etc.
A food processor, however, must
know the essential
informationregarding the equipment
in terms of how they must be
operated or used in accordance with
the manufacturer’s specifications.
Before operating any equipment,
it is important to be familiar with
the manufacturer’s specifications,
which include:
1. Handling requirements 2.
Operating requirements 3.
Discharge label 4. Reporting 5.
Testing 6. Positioning 7. Refilling
INTERPRETING MANUFACTURER’S
SPECIFICATIONS
 Food processing equipment when sold are
provided with a manual containing the
manufacturer’s specifications and a necessary
reminder to the processor in the form of a sticker
or Warning Label is attached to the equipment
itself as an assurance that the equipment/machine
or tool is in excellent condition for it has passed
quality control in its construction.
The specification usually gives a
detailed description about the
equipment, dimensions, materials,
and other relevant information
regarding the equipment or
machine
 Themanufacturer’s specifications are
usually contained in the manual, which
accompanies the equipment. The food
processor must thoroughly read and
understand all the information contained in
the manual especially if the equipment is
to be operated electrically. Aside from
knowing the correct operation of the
equipment or machine, it is also important
to know this information:
1. Basic safety precautions to
follow when using the equipment
2. Warning labels which specify
how to properly operate an
equipment
3. Instructions on the proper care
of the equipment/machine
4. Instructions on the correct
operation of the equipment
Directions for Use of the Hydrometer

1. Clean the hydrometer thoroughly and

dry it before using it each time. Handle
with clean dry hands or with clean cloth.
2. Use with fluid juices, otherwise if the
liquid to be tested is thick or slimy, the
resting point of the hydrometer will be
uncertain.
3. Pour a small quantity of the
juice into a glass cylinder and drop
the hydrometer carefully.
 4. Make sure that the instrument
is floating freely and touches
neither the bottom nor the sides of
the cylinder
5. To read correctly, set eye level with the
surface of the liquid.
6. Since the specific gravity of juices varies with
temperature, bring the juice to the standard
temperature for which the hydrometer is
adjusted usually 16C or 60F or make the
necessary corrections in the reading. Add 0.1%
for every 3 above the standard and subtract
0.1% for every 3.
Tips on the Proper Use and Care of a
Refrigerator

1. Put only clean food in the

refrigerator.
 2. Put only clean containers in the
refrigerator. Wipe before
refrigerating them.
3. Keep the refrigerator closed.
4.Keep fatty substances and
hands off the rubber seal or
gasket of the refrigerator door.
A gasket kept in good condition
seals the cold air in the
refrigerator.
5. Wash and clean the refrigerator once a
week with warm water to which a little baking
soda has been added. This is prepared by
mixing one teaspoon of baking soda per quart
of water. The exterior should be washed with
soap and water and then rinsed and dried.
Avoid the use of abrasives.
 6. Remove ice cubes by letting cold water run over
them in the ice – cube pan. Removing them with
an ice pick is liable to puncture the pan.
 7. Defrost the refrigerator as follows:
 a. Turn – off the freezing unit
 b. Refill the ice cube pan with warm water not hot
water, and place it on the bottom of the shelf of
the freezing unit
 c. Keep the drip tray in place to catch the melting
ice that drops off
d. Wash and refill the ice cube e.
Wash the refrigerator and the drip
pan. Never try to speed up
defrosting by prying – off ice. f.
When done, turn the freezing unit
on.
GENERAL DIRECTIONS FOR USING PRESSURE
CANNERS FOR FRUITS AND VEGETABLES

1. Assemble materials and equipment.

Pressure should be thoroughly cleaned with
soap and water.
2. Check jar rings and closures. Wash and
rinse thoroughly.
3. Have plenty of boiling water
available.
4. Sort food for size and degree of
ripeness.
5. Pour hot water into washed jars
until needed
 6. Follow specific directions for best results.
 7. Preheat or precook food as per recipe.
 8. Place 2 quartz of boiling water in cooker with basket in
place. Set cooker on heat.
9. Place clean, sterile rubber rings
on jar or cover as directed, when
closure requires separate rings.
Return jars to hot water until ready
to fill.
10. Fill hot containers promptly with
hot food according to given
directions.
 11.Fill jar to proper level with boiling liquid when
recipe so requires. Don’t fill the container up to the
top but allow space for any expansion. All
equipment used should be clean. 12. Work out
bubbles with a clean knife or spatula. Wipe sealing
edge with clean wet cloth. 13. Adjust closures on
jars according to directions for types of closures
used. If bottles are used, close tightly and then turn
back by ¼ inch.
14. Place each hot container inside the
pressure canner. Do not have these
containers in direct contact with pressure –
canner bottom or sides. 15. Put cover on
cooker and lock in closed position. Use
maximum heat under it. 16. Watch for steam
to come from the petcock. Petcock valve
should be opened wide. Under no conditions
should pressure be raised in the cooker until
it is in exact position.
 17. Allow steam to come out freely for 7 – 10 minutes to
eliminate all air pockets. Close petcock. 18. Use
maximum heat to raise pressure to required point and
then lower heat to maintain the pressure desired. Start
counting processing time the moment required pressure
is reached. To eliminate fluctuations in pressure,
pressure cooker should be kept at required point by
raising or lowering the heat as needed
 19. Turn off heat at end of processing time or
move cooker from heat at end of processing time
when using electric stove or any other constant
heat unit. 20. When canning in glass jars, allow
pressure to return to zero of its own accord.
When indicator reaches zero, let cooker cool for 2
– 3 minutes.
 21. Open petcock. Remove cover from cooker.
Under no circumstances should its cover be turned
until dial on the steam gauge points to zero. Lift
cover so steam is away from you. 22. Immediately
toss dishtowel over cooker and containers. Let
cooker stand for 3 – 4 minutes. 23. Remove basket
of jars from cooker and place on board or towel
free from draft.
How to Seal Tin Cans with Hand
Automatic Can Sealer
1.Fasten sealer firmly to table or armchair
using clamp.
2. Attach crank to worm shaft and tighten set
screw.
3. Change the chuck, height washers, and
levers to the size of can to be sealed. 4.
Lower base plate by turning can lifter handle
as far as possible to the left.
 5. Place cover on can and set can on base plate. 6. Place the first operation
roll and rivet in the first adjusting lever. 7. Raise can until it is clamped
firmly between base plate and chuck. 8. Turn crank clockwise (eleven turns)
until the first operation roll is through half sealing. After half – sealing, the
cans are placed in the pressure cooker for 15 minutes exhausting to form
vacuum.
 9. After exhausting the cans, remove first operation roll and put the second
operation roll and rivet in the adjusting lever. 10. Turn crank clockwise (ten
turns) until the second operation roll returns to its normal position away from
the chuck. 11. Release sealed cans by turning can lifter handle as far as
possible to the left. The machine is now ready to receive another can for
sealing.
Instructions for Changing the Automatic
Can Sealer from One Size to Another
1.Pull down on chuck, which will slip
out of place. While sealer is new it is
sometimes necessary to force the
chuck by placing a screwdriver against
the chuck shaft, which is inside the
chuck holder bushing.
 2.
Remove base plate, base plate shaft, and
height washers. Put washers, marked with
the size of can to be sealed on top of the
compression spring.
 3.Lift the rivet from the adjusting lever.
Move the adjusting lever until the rivet is
inserted into the hole marked with the size of
can to be sealed. The rivet should be
changed on both first and second operation
side of sealer.
Automatic Can Sealer
 How to Use the Pressure Cooker
1. Place one – and – a – half (1/2)
inch water in the cooker
2. Put rack with stand in the bottom
of the cooker. A rack can be old
bottles or milk cans of the same
height filled with water.
3. Place the packed glass jars on
the rack in the cooker.
4. Put on the cover of
the cooker. Be sure the
cover arrow aligns with
“line mark” on rim of
the body of the cooker.
5. Tighten two opposite bakelite
wing nuts or knobs at the same
time evenly. Never tighten one
wing nut or knobs at the same time
evenly. Never tighten one wing nut
or knob at a time.
6. Turn on the stove. The
water in the cooker begins to
boil at 212 F or 100C at sea
level forming steam. The
steam drives out the air
through the vent pipe and
heat begins to penetrate the
glass jars.
7. Exhaust the air in
the cooker for 8 to 10
minutes so that air
cannot interfere with
the passage of heat.
8. Close the vent pipe by
putting the pressure
regulator weight. The hole
of the pressure regulator
weight should correspond
to the desired pressure
directly over the vent pipe
9. When vent pipe is closed, the steam
can no longer escaped so the pressure
rises up to the desired pressure. The
pressure regulator weight jiggles or
rocks when the pressure is reached.
This is called coming up time (CUT).
Water under pressure boils at
temperatures above 212F. At 10 pounds
pressure gauge pressure, water boils at
240 F. Then regulate the fire. 10
 10.If desired pressure is reached,
start counting the processing time.
If processing time is 90 minutes, so
maintain the pressure and
temperature for 90 minutes. At this
stage, heat penetrates the jar by
conduction or heat passes from one
vibrating molecule to another. It
also penetrates by convection in
which heated fluids expand, rise,
and are replaced by cooker fluids.
11. At the end of the processing
time, turn off the stove.
Temperature and pressure begin to
fall as the cooling off period starts.
Wait until the gauge registers to
zero (0) pressure and remove the
pressure regulator weight.
12. Loosen two opposite
bakelite wing nuts or knobs at
the same time. When all wing
nuts were loosened, open the
cover of the cooker in slanting
position away from the face.
 13.Get immediately the glass jars
one at a time from the cooker and
close. Invert the glass jars to
determine if bubbles continuous to
flow as sign of good sealing. 14.
Cool the glass jars in room
temperature as well as the cooker.
How to Care for the Pressure Cooker
How to Care for the Pressure Cooker
1. Wash the pressure cooker if it is
already cooled.
2. Store the cooker in a dry place.
The cover is stored separately
from the cooker body.
3. Be sure the cooker and
cover are thoroughly dried to
protect against pitting and
corrosion.
 4. Protect the metal – to –
metal seal from being struck
or dented.
5. Protect the metal - to –
metal seal must be
lubricated periodically
with Vaseline oil to
prevent the cover from
scratching and sticking to
the bottom.
6. Wipe periodically the metal –
to – metal seal with clean towel
to remove any build – up of
foreign material trapped in the
lubricant.
7. Avoid hard scrubbing of
the metal – to – metal seal to
prevent damage. 8. The
steam pressure gauge should
be checked most often for its
accuracy.
Quiz
Directions: Carefully read the
questions and choose the best
answer from the options given.
Write the letter only of your
answer in a ½ lengthwise.
1.What are some of the specifications
included by the manufacturer of a
certain tool, equipment or utensil?
a.dimension as to size, height,
capacity, etc.
b. handling and operating requirements
c. proper care and maintenance
d. all of these
2. Why are specifications for food processing tool,
equipment and utensils necessary?
a.because they provide information to the user as to how
they must be properly handled and operated in order
to avoid accident
b. specifications give information concerning the proper
use, care and maintenance of the tools, equipment and
utensils
c. both a and b
d. specifications provide information about the tools,
equipment and utensils
3. If you are a food processor, why do you need to
know the parts of the equipment, tool and utensil
and their functions?
a.to appreciate the usefulness of a particular
device
b. to be able to correctly operate/manipulate a
tool, equipment or utensil
c. to be able to do some simple repairs on them
d. to easily determine if a part is missing
4. If you are going to pack processed foods in tin
cans, why do you need to seal it with a can sealer?
a.cans cannot be sealed manually
b. tin cans are difficult to seal
c. to properly seal them
d. a can sealer is the appropriate equipment for
attaching the cover to the body of a tin can with is
first and second operation rolls
5. What will help you determine the kinds of tools,
equipment and utensil you will assemble, sanitize,
inspect or check?
a.the kind of product to be produced
b. the method of food processing to be done
c. the raw materials to be processed
d. the availability of tools, equipment and utensils
6. You have already removed the dirt from the tools,
equipment or utensils you will use in processing the food
by washing them with soap and water. Why do you still
need to sanitize or disinfect them? a. washing with soap
and water only removes the adhering dirt
b. washing alone cannot remove the microorganisms and
germs
c. to effectively kill or destroy all the germs and
microorganisms which remained after washing
d. all of these
7. Which of these is a sanitizing agent you can use
for killing the germs and microorganisms present in
tools, equipment and utensils?
a.sodium chloride
b. sodium hypochloride
c. magnesium sulfate
d. calcium chloride
8. How will you properly store tools, equipment and
utensils after using them?
a.wipe dry all tools, equipment and utensils which were
washed with water before keeping them
b. stow them in a clean dry place with a good
ventilation
c. apply lubricant to parts of equipment that undergo
friction to prevent wear and tear
d. all of these
9. Why do you need to inspect and check the
condition of equipment and machines before
operating them?
a.to check if no parts are defective or missing
b. to check if electrical plugs are in good
condition
c. both and b
d. to see if they are old or new ones
10. Which of this preventive machine
maintenance will you check before using
equipment or a machine?
a.machine temperature and hydraulic fluid
b. wear and surface condition
c. crack and leak detection and electric
insulation
d. all of these
b. Select the best answer
Catalogue
Equipment
Graduation
Workplace
Brine
Instrument
Brochure
Standard
Conformity
Device
B.Complete the statements by writing your answer on the
space provided.
1._________________ is the behavior that agrees with
the accepted or conventional standards.
2. _________________ is formed by design or invented
for specific use.
3. _________________ means to divide into or mark with
degrees.
4. _________________ refers to a place where any work
is carried out.
5. _________________ is a solution of salt and water.
6. _________________ means a systematic
arrangement of listed items giving descriptive
details.
7. _________________ are things that provide
specific service or function
8. _________________ is a tool or utensil.
9. _________________ is a pamphlet.
10. _________________ is used as a basis of
comparison or established criterion.
ANSWER
KEYS
Self-check 2.1
1. d 2. d 3. b 4. d 5. a
6. c 7. b 8. d 9. d 10. d
b.1. Conformity
2. Device
3. Graduation
4. Workplace
5. Brine
6. Catalogue
7. Equipment
8. Instrument
9. Brochure
10. Standard
Concentration of a solution the
amount of solute present in a given
quantity of solvent.

Conversion a change from one

state or position to another or from
one form to another.
Cost the total amount spent for
goods or services including money,
time, and labor

Data a collection of information

about a study under investigation. It
may be a number (quantitative) or a
word (qualitative).
Documentation a systematic
procedure of producing a record for
reference.

Input something that enters a

process from the outside and is
acted upon or integrated in the
main body of data.
Raw food cost the amount spent for
buying raw ingredients.

Recording the process of capturing

data or translating information to a
recording format stored on some storage
medium, which is often referred to as a
record
Semi-permeable membrane a
material that allows molecules of one
kind to pass through it but prevents the
passage of other kinds of molecules.

Solution a homogenous mixture of

substances with variable composition.
Tabulate to count,
record, or list
systematically.
Production cost the combined cost of
raw materials and labor incurred in
producing goods.

Production Report a written record

showing the input – output relationship in
determining the yield from a certain
procedure.
Input something that enters a
process from the outside and is acted
upon or integrated in the main body of
data.

Measurement a way of comparing

certain attribute of an object with some
given standard
quiz
1.Prdctnouio csto the combined
cost of raw materials and labor
incurred in producing goods.

2.Prdctnouio rprteo a written

record showing the input – output
relationship in determining the yield
from a certain procedure.
3.Dcmnttnoueaio a systematic
procedure of producing a record for
reference.

4.Iunpt something that enters a

process from the outside and is
acted upon or integrated in the
main body of data.
5.rwa food cost the amount spent for
buying raw ingredients.

6.Rcrdngeoi the process of

capturing data or translating information
to a recording format stored on some
storage medium, which is often referred
to as a record
7.Iunpt something that enters a
process from the outside and is acted
upon or integrated in the main body of
data.

8.Msrmnteauee a way of comparing

certain attribute of an object with some
given standard
9.Cnctrtnoneaio of a solution the
amount of solute present in a given
quantity of solvent.

10.cnvrsnoeio a change from one

state or position to another or from
one form to another.
 LO1. Gathering the
Record of Weights and
Measurement of
Ingredients and
Materials
 Mass is the amount of material an object
has. The base unit of mass is gram (g). For
heavier mass, the unit used is the
kilogram(kg).

Volume is the amount of space something

occupies. The unit used for measuring the
volume of liquid is the litre. (L).
Capacity refers to how much a container can hold.

Temperature refers to the degree of hotness or

coldness of a body. The metric unit of temperature
is degree Celsius (0C). In the Celsius Scale, 00C is
the freezing point of water, and 1000C is the boiling
point of water. The instrument used for measuring
temperature is the thermometer. Another unit of
temperature is degree Fahrenheit (00F).
Measurements and Conversions
a. Measuring Cups
 1 Cup (C)  1/2 C  1/3 C  1/4 C  1/8
C

b. Measuring Spoons
 1 Tablespoon (tbsp or T)  1 Teaspoon
(tsp or t)  1/2 tsp  1/4 tsp

A clear glass measuring cup is necessary

to get precise liquid measurements.
Dry Ingredients - The most important thing
to know about measuring dry ingredients is that
they should be level with the top of your
measuring cup. The same leveling technique
should be used with measuring spoons.

Tips : Measure dry ingredients over a plate or

bowl so you can catch the excess and put it back
in the container.
 Most ingredients don't need to be packed
into the measuring cup.
Granulated sugar does it for you.
Flour should actually be aerated or fluffed
up before measuring.
Brown sugar is one exception, if you want
to pack down while measuring in order to get
the proper amount.
QUIZ
1. How many teaspoons are
there in one tablespoon?
A. 2 B. 3
C. 4 D. 5
2. How many tablespoons
are there in one cup?
A. 13 B. 14
C. 15 D. 16
3. Which of the following is
equivalent to one kilogram?
a. 1500 g B. 1000 g c.
2000 g D. 2500 g
4. What is the equivalent of
320F to Centigrade?
A. 00C B. 20C
C. 10C D. 30C
5. What do you call a form with
only a few data presented?
A. tabular form B. textual form
C. graphical form D. none of
the above
 choices
3 4
16 ¾
1/8 454
2500
½
38.94
32
1.1 quart = _________cups
2. 12 tbsp. = _________ cup
3. 1 lb. = _________ grams
4. 14 grams = ________ once
5. 1 pint = ________ tbsp.
6. 1 tbsp. = ________ tsp
7. 1 cup = ________ tbsp
8. 1 pinch = ________ tsp.
9. 2.5 kg = ________ grams
10. 102.1 oF = ________ oC
 Answer keys
1.B
2.D
3.B
4.A
5.B
 choices
3 4
16 ¾
1/8 454
2500
½
38.94
32
 LO2. FORMULATION AND CONCENTRATION OF
SOLUTIONS ACCORDING TO SPECIFICATIONS AND
STANDARDS OF THE ENTERPRISE
 A solution is a homogenous mixture of
substances with variable composition.
The substance present in the major
proportion is called the solvent
 whereas the substance present
in the minor proportion is called
the solute. It is possible to have a
solution composed of several
solutes. The process of a solute
dissolving in a solute is called
dissolution.
Concentration
The concentration of a solution is defined
as the amount of solute present in a given
quantity of solvent. The most common way to
express concentration is on the basis of the
weight of solute per unit weight of solvent.
 Ingredients and Materials to be Checked
According to Approved Specifications and
Enterprise

Requirements
For curing fish/salting fish:
Ingredients : Salt, water , fish
For smoking:
Ingredients : Salt, water
fish (bangus, galunggong,
tilapia,
and herring family
For sugar concentrates
Ingredients : Sugar, calamansi
or citric acid fruit (mango,
guava, pineapple)
For fermentation:
Ingredients : Salt
dilis and alamang
Various Formulations and
Concentrations of Solutions
 Salting/Curing:
The ratio of salt to fish depends on the method of salting to be applied
to the fish. If kench salting is used, the ratio is 1:7 by weight wherein
one part of salt is added to seven (7) parts of fish. If brine salting is
used, the ratio is 1:4 by weight wherein one part of salt is added to four
(4) parts of fish. In dry salting to make brine, you use 1:3 by weight or
you add one part of salt to three (3) parts of fish.
 Sugar concentrate:
The ratio of fruit juice or pulp to sugar depends
on the degree of the pectin content of the fruit. If
the pectin is good, the ratio is 1:3/4 wherein one
part of fruit juice or pulp is mixed to three
fourths (¾) part of sugar. If the pectin is not
good, the ratio is 1:1 wherein one part fruit juice
or pulp is mixed with one part of sugar.
 Smoking:
The ratio of salt to water for
brining and brine cooking is
250 grams of salt to 800ml
water
 CHOICES
Solution
Cost
Raw food cost
Production cost
Semi permeable membrane
8. 20 % - 60%
Brine
Dissolution
Homogenous
Concentration of a solution
Directions: Read carefully the sentences. Then
identify the word being describe in each sentence
and write it in a blank before the number.
_____1. It is the amount of solute present in a
given quantity of solvent.
_____2. It is the total amount spent for goods or
services including money and time and labor.
____ 3. It is the cost of raw
ingredients.
____4. It refers to the combined
costs of raw material and labor
incurred in producing goods.
_____ 5. It is a material that allows molecules
of one kind to pass through it but prevents
the passage of other kinds of molecules.
______6. It refers to the homogenous mixture
of substances with variable composition.
How
____ 7. It is a solution which has
a uniform composition and
property.
_____8.Is the normal range in
the percentage of food cost.
____ 9. It is a solution of salt and
water wherein fish is soaked and
cooked before finally smoking it.
____10. It is the process of a solute
dissolving in another solute.
Self-check 2.1
1.Concentration of a solution
2. Cost
3. Raw food cost
4. Production cost
5. Semi permeable membrane
6. Solution
7. Homogenous
8. 20 % - 60%
9. Brine
10. Dissolution
LO3. Calculating Data on Raw
Materials or Ingredients
Consumption and Corresponding
Percentage Equivalent in Line with
Enterprise Requirement
 Data gathering on raw materials and
ingredients is necessary in order to
compute and calculate production input
and output of the finished product. The
following are examples of data that are
gathered based on the products to be done.
ACTUAL SPOILAGE/REJECTS
Actual spoilage rejects and their
corresponding percentage
depend on the product to be
made.
 For example, in mango jam, spoilage refers to
the peel of mango and seeds. The products left during
packing are not classified as spoilage rejects. In
pickled fish, the skin of the calamansi, garlic and the
intestinal organ of fish are included in the spoilage. In
smoked fish, the intestinal organ is the reject. Lastly,
in fermented fish and other fishery product, small
seashell, small stone and seaweeds are the spoilage.
ACTUAL YIELD AND RECOVERIES
Yield refers to the number of
finished products after computing
for the production output and input.
 Record’s Calculated Data
Report/records based on the data gathered and
computed on production output, input, actual
spoilage, rejects, actual yields or recoveries are kept
for documentation purposes. This will be the basis
for determining the progress of whatever products
to be done on process.
 Choices
1:1 and 1: ¾
1:4
250 grams
Yield
1:3
Direction: Identify the following. Write your answer on the
space provided for.
1. _____________________ refers to the number of finished
products after computing for the production output and
input.
2. ______________________ is the proportion applied in
preparing mango jam.
3. _____________________ is the ratio by weight of salt to fish
in fermentation.
4. ____________________ is the weight of 1 cup salt in grams.
5. ____________________ is the ratio applied in dry salting to
make brine.
Self-check 3.1
1. Yield 2. 1:1 and 1:
¾ 3. 1:4 4. 250 grams
5. 1:3
LO4. IMPORTANCE OF RECORDING AND
DOCUMENTING PRODUCTION INPUT

1. It gives us a reference data on the materials

used together with their correct magnitude.
2. It determines the economic viability
of the product.
3. Records serve as a basis for
planning.
4. Records greatly help in making right
decisions.
Steps in recording and documenting production input are
as follows:

First, weigh all materials and ingredients needed.

Second, make a necessary listing in your notebook of
all the materials and ingredients used. It is important to
note how much or how many. This is what we call
recording or documentation.
Third, follow the correct
format in documenting and
recording.