Lesson 1.pdf

# UNIT 1: USE AND MAINTENANCE OF TOOLS, EQUIPMENT, AND UTENSILS - **Lesson 1:** Selecting Tools, Equipment, Utensils, and Instruments - **Lesson 2:** Using Tools, Equipment, Utensils, and Instruments by Following Standard Procedures - **Lesson 3:** Performing Post-Operation Activities ## **TECHN...

# UNIT 1: USE AND MAINTENANCE OF TOOLS, EQUIPMENT, AND UTENSILS - **Lesson 1:** Selecting Tools, Equipment, Utensils, and Instruments - **Lesson 2:** Using Tools, Equipment, Utensils, and Instruments by Following Standard Procedures - **Lesson 3:** Performing Post-Operation Activities ## **TECHNICAL TERMS** | Term | Description | |---|---| | Tools | Implements used by hand for performing certain activities such as knives for cutting, chopping, or mixing. | | Equipment | More complicated than tools that may be small or large, powered by electricity such as electric mixers, grinders, refrigerators, or freezers. | | Utensils | Containers for cooking, mixing, or storing food. | | Instruments | Measuring devices used to analyze and control food processing operations. | | Gauge | A standard system of measurement regulating the quantity, dimension, or capacity in food processing such as aluminum or steel equipment. | | Corrosion | A condition of an object deteriorating with rust due to oxidation. | | Dent | A small hollow mark in the surface of an object caused by pressure or by blunt force.| | Pinholes | Perforation of pin-like holes in low grade aluminum wares brought about by harsh solutions. | | Warp | A condition of an object to become bent or twisted due to excessive heat or dampness. | | Malfunction | Failure of a part of a machine to function normally. | | Hardwater | Water that has high mineral content. | | Mnemonics | Device used to help retain information in the brain. | Every tool, equipment, and utensil used in the food processing industry are designed for specific uses. Large machines are for canning, boiling, blending, and packaging processed food. They are usually mounted in appropriate space for effective use and safety and they come with the manufacturer’s instructions. Accurate handling and operation of such equipment keep production costs low, and ensure high quality of products. ## **SELECTING TOOLS, EQUIPMENT, UTENSILS, AND INSTRUMENTS ACCORDING TO FOOD PROCESSING METHOD ** To ensure success in food processing, working with the right equipment, tools, utensils, and fresh wholesome produce, and following recommended procedures per manufacturer’s instruction manual are essential. Knowing the parts and function of every tool, equipment, and utensil ensures proper operation and care which will give full serviceability that will payoff in the years to come. Any worker can do a better job when he has the correct tools, equipment, and utensils. When buying your equipment, several things should be considered besides the price. ## **ASSESSMENT CRITERIA** 1. Tools, equipment, utensils, and instruments according to food processing method are selected. 2. Defects in tools, equipment, utensils, and instruments are explained. 3. Procedures in reporting defective tools, equipment, utensils, and instruments are followed. # **INSTRUMENTS IN FOOD PROCESSING** Thermometers are instruments used to measure salinity in brine solutions, concentration of sugar, air temperature, oven temperature, and room temperature that is necessary in food processing. Different thermometers are used for different purposes in food processing. These are the following: 1. **Salinometer** is designed to measure the salinity or dissolved salt content of a solution. Since the salinity affects electrical conductivity and the specific gravity of solution, a salinometer often consists of a hydrometer and some means of converting those readings to a salinity reading. 2. **Saccharometer** is used to measure the concentration of sugar in solutions like syrups, jams, jellies, and candies. 3. **Meat thermometer** is used to check doneness in meat. Stainless steel and shatterproof lens are best for these. These instruments should be calibrated before using for accuracy. There are also digital meat thermometers which are easy to use. 4. **Anemometer** is a device used for measuring wind speed and is a common weather station instrument. This device is also used to determine wind for sun drying food. 5. **Hygrometer** is an instrument used for measuring the moisture content in the atmosphere. Humidity measurement instruments usually rely on measuring some other quantity such as temperature, pressure, mass, or a mechanical or electrical change in a substance as moisture is absorbed. # **CUTLERY EQUIPMENT** Cutlery Equipment such as meat slicers, food choppers, and grinders are common equipment in food processing. Knives, of different kinds, are also as important in food preparation. 1. **Meat slicer** is a great help in preparing large volumes of meat. It produces uniform slices and less time spent in slicing meat. 2. **Food Processor ** is a modern kitchen appliance that works in many ways. With interchangeable blades and disc, it can blend, mix, grind, and slice food. 3. **Knives** have different kinds used in food preparation. The food to be cut determines what kind of knife should be used. The basic knife set consists of paring, slicing, boning, and utility knives. # **MEASURING TOOLS AND UTENSILS** Standardized measuring tools for dry and liquid ingredients are among the most important items needed in food processing. 1. **Measuring spoons** are used to measure from 1/4 to 1 tablespoon. They should be made of stainless steel or aluminum and not of plastic because it may warp, causing inaccurate measurements. 2. **Dry measuring cups** are used to measure dry or solid ingredients such as fat or sugar. One set is a nested set of cups which measures 1/4 cup to 1 cup separately. 3. **Liquid measuring cups** are used to measure liquids from 1/4 cup to one quart. Heatproof glass is convenient because liquid can be seen. 4. **Scales ** are used for weighing flour, sugar, and grains in bigger volumes. # **SELF-CHECK** 1. The only home-canning equipment that can apply heat long enough to ensure safe canning of meat, vegetables, poultry, and fish. 2. An instrument to measure the wind appropriate for drying food. 3. Containers used for jellies, jams, and other processed food. 4. An instrument used to measure salt solutions. 5. An instrument used to measure concentration of sugar solutions. 6. An instrument used to check doneness for beef or turkey 7. A modern appliance that produces uniform size or cuts of meat. 8. A common household appliance that has special compartment for meat, fish, and other perishable food. 9. A container fit to use for salting and storing cured fish or meat and vegetables. 10. An equipment used to close ends of cans to avoid leaks and infections. # **OTHER EQUIPMENT** 1. **Smokehouse** is a place where meat or fish is cured with smoke. A smokehouse has a brick pit in the center of the dirt floor or sometimes, a broken cast iron pot for the fire. Smokehouses made of stainless steel have been created with the advancement of technology. These are much more convenient to use and easy to clean. 2. **A can sealer** is a machine used to seal the lid to the can body. The lid or 'end' is usually tinplated steel while the body can be of metal (such as cans for beverages and soups), paperboard (whisky cans), or plastic. The seam formed is generally leakproof, but this depends on the product being canned. 3. **Salting jars** are containers to keep or store salted foods like fish, vegetables, or meat. The Filipino favorite, "bagoong” in Luzon or "ginamos” in Visayas and Mindanao, is fermented in this method and kept in big earthen jars until it is ready to harvest and be in the market. 4. **Ladles** made of stainless steel, wood, or bamboo are used to mix, turn, or blend cured vegetables, fish, or meat. Wooden ladles are good but they should be sterilized properly since they are porous and could be a breeding ground of bacteria. Stainless steel ladles should be cleaned very well after using to avoid corrosion.