or topic today is tools and equipment in food processing content standards. The learners demonstrate an understanding of the concepts and skills in food processing. Performance standards. The learners perform recipe quantification in food processing and develop label design for processed products. Learning competencies. Discuss different tools and equipment uses and maintenance in food processing. Learning objectives. Identify and describe the different tools and equipment used in food preservation, measuring, cutting, smoking, salting, and other equipment. Classify tools and equipment according to their function through group activity, poster, or chart. Demonstrate appreciation for the importance of using appropriate and safe tools, equipment in food processing. Short review. Answer the following questions. One, what were the eight methods of food preservation? Two, which method uses sugar to preserve food? Three, what preservation method involves soaking food in brine? Four, salting equals to salt? Pickling is equals to blank. Five, which method removes water from food to make it last longer? Class, we're going to play a fun game called guess the tool. Riddle time. I will read a riddle about a tool or equipment used in food processing. If you know the answer, raise your hand and I'll call on you. Let's see who can solve the most riddles. Example, I'm not a fork. I'm not a knife. I help you eat rice or soup in life. Who am I? Yes, the correct answer is spoon. Now it's your turn. I have numbers on my face. I don't tell time but measure weight. Fruits, meat, or fish on my plate. What tool am I that makes food exact and great? Weighing scale. I can be glass. I can be plastic. I measure liquid. Isn't that fantastic? From 50 ml up. I help you be precise. Guess my name. I make recipes. Nice. Measuring cup. I have a handle and a shiny blade. In cutting fish or meat, I give you aid. But be careful when you use me. What tool am I? Sharp as can be. Knife. I don't check fever, but I check meat to know if roasting is complete. I measure hotness. You cannot see. What tool am I? Tell me quickly. thermometer. I keep food cold both day and night so fish and meat stay fresh and right. I hum quietly. That's what I do. What tool am I that stores food for you? Refrigerator or freezer? I am flat and made of wood or plastic. Knives work on me. It's quite fantastic. I protect the table from every slice. What am I? Come, be precise, chopping board. I have no hands, but I can grip. I lift hot food so you won't slip. In cooking or serving, I am strong. What tool am I? Think before long. tongs. We've learned how to keep food fresh with preservation methods. Now, let's learn what we need to do it safely and easily. Our next topic is the tools and equipment in food processing. Tools and equipment in food processing. A kitchen contains different tools and equipment used for food preservation. A kitchen has many tools, but food preservation like canning or drying requires specialized tools to be successful. Having the right food preservation tools and equipment can make canning, freezing, drying, and pickling safe and easy. The right tools and equipment make methods like canning, freezing, and drying safe and easy. For example, you need a special pressure caner to ensure the high heat kills all bacteria. Preservation is a method in which food is kept from spoilage. This means you are doing something specific. A method to stop food from rotting, molding, or going bad. You are fighting the things that make food unsafe or inedible like bacteria, mold, and yeast. It is a way of prolonging the usefulness of food for future use. Think about a huge harvest of fresh strawberries. If you don't do anything, they'll spoil in a week. If you preserve them by making jam or freezing them, you are making them useful for a much longer time, maybe months or even a year. You get to enjoy the food later. In preserving, specialized tools, utensils are used to make preservation successfully done. You can't just wish the food preserved. To make sure the food is truly safe and the preservation process works, you need the right equipment. For canning, you need special jars and pressure cookers. For drying, you need a dehydrator. These tools help control things like temperature and airtight sealing, which are critical for success and safety in food preservation. In short, preservation is the technique we use to fight spoilage and make food last longer. And we need specific tools to do it right. Food processing tools and equipment are classified as the following. Measuring tools, cutting equipment, smoking equipment, salting equipment, other equipment, measuring tools. Tools used to measure the weight, volume, temperature, or concentration of food and ingredients to ensure accuracy in processing and preservation. Examples: Weighing scale, measuring cups, measuring spoons, thermometer, refratoter, salinometer. Weighing scale used to measure the weight of products like meat, vegetables, or fruit for portion uniformity. If you are trying to make 10 jars of jam, you need the exact same amount of sugar and fruit in every batch. The weighing scale makes sure everything is equal and precise. This is important because consistency in weight means consistency in taste, texture, and the safety of the preserved food. Measuring spoons. For measuring liquid or dry ingredients in specific amounts. If a recipe calls for just one teaspoon of a preservative, you must use a measuring spoon. Guessing can lead to too much bad taste or too little food spoils. The spoon guarantees accuracy for the small but mighty ingredients. Measuring cup measures liquid or bulk solid volumes especially for amounts from 50 ml 2 flu ounces upwards. Used to measure liquid or bulk solid volumes like flour, sugar or water. Especially for larger amounts starting around 50 ml, 2 flu ounces. While measuring spoons handle the tiny powerful ingredients, spices, salt, the measuring cup handles the main bulk ingredients, water, juice, sugar. Both are crucial for making sure your preservation recipe is perfectly balanced. Food thermometer measures internal temperatures of meat and cooked foods, especially roasts and steaks. The thermometer tells you the truth about the inside of the food. You can't just guess if a jar of sauce is hot enough to be safe for canning. The thermometer provides the exact number to guarantee a successful and safe preservation process. Refratometer measures dissolved solids content in fruits and vegetables and sugar concentration in sap and syrup. You can't just taste the syrup to see if it's right. The refratoter is like a scientific eye that tells you the exact sugar concentration needed to guarantee the food will stay preserved for a long time. Salinometer measures salinity or dissolved content. Measure salinity, the amount of salt or other dissolved content in a liquid solution like brine, salt water. Just like the refratoter measures sugar content, the salinometer measures salt content. In preservation, salt isn't just for flavor, it's a critical safety ingredient. This tool guarantees you have a safe, strong salt solution every time. Cutting equipment. Sharpedged tools used for slicing, chopping, filleting, or portioning food items. They make preparation easier and faster while ensuring uniform cuts. Examples: knives, fillet knives, descaler or scaler. Knives used for various cutting tasks such as meat, vegetables, herbs, and nuts. Before you can preserve anything, you have to prepare it. Knives are used to cut ingredients into the correct uniform size needed for the preservation method. For instance, if you're drying fruit, pieces must be thin and uniform so they dry at the same speed. If you're pickling, the vegetable slices must fit neatly into the jars. The knife is the starting tool for a successful process. Filelet knives specifically for filleting and preparing fish. They have a long, thin, flexible blade. A regular knife might tear the fish, but a fillet knife is like a precise scalpel. It ensures the fish is perfectly prepared, which is the first step in successful fish preservation. Descaler or scaler removes fish scales, a handheld tool used specifically to remove the scales from the skin of a fish. The scales can trap bacteria and dirt. Using a descaler to remove them ensures the fish is thoroughly clean and hygienic. This is a critical step in food safety before the actual preservation process begins, helping to prevent spoilage from the outside in. Smoking equipment, tools and containers used to expose food, especially fish and meat to smoke for preservation and flavor enhancement. Examples: Bal bamboo basket for transporting smoke. Panicup cover used in smoking. Panid oak scoop for removing fish from brine. Backlad bamboo drying rack for fish before smoking. A simple, usually flat bamboo drying rack used specifically for fish before it is placed in the smoker. The backlad is the fish's personal sunbathing bed. It prepares the fish perfectly so that when it hits the smoker, the smoke flavor locks in properly, guaranteeing a successful and tasty preservation. Ball bamboo basket for transporting smoke. A type of bamboo basket traditionally used in smoking processes, often serving as the container or chamber for the fish or for directing the smoke. If the backlad prepares the fish, the bakeall is the fish's temporary smoking home. Its woven design ensures the smoke touches every part of the food, making the preservation successful. Biste separates and collects sundried fish. The biste is designed to hold the dried fish while allowing any small debris, dust, or particles to fall through the woven bamboo. This makes it an effective tool for collecting and sorting the product, helping to keep the final preserved fish clean and ensuring only the best quality pieces are gathered for storage or sale. Dinarion wooden smoking tray. The dinarion acts as the base or a shelf inside the smoking chamber where the prepared food like fish or meat is laid out. Because it's made of wood, it can handle the low slow heat of the smoke without melting and it allows the smoke to circulate around the food evenly. Panicup covers to submerge fish in salt during boiling. A cover or weight used to press down and submerge fish completely in the salt solution brine during the boiling or cooking phase. The panicup is like a helpful hand that makes sure the fish stays under the salty liquid. This simple action is crucial because it guarantees the powerful preserving agents heat and salt reach every part of the food. Panid oak metal ladle for removing cooked fish from boiling brine. After the fish has been perfectly cooked and preserved in the hot brine, you need to remove it without damaging it. The panid oak is designed to scoop the fish gently while allowing the hot liquid to drain away. Salting equipment tools used in the curing or salting process where fish or meat is packed with salt or brine to prevent spoilage. Oil drum, earthn pots, wooden shovel, wooden salting vat, oil drum, container for salted fish during processing. The oil drum is used to hold the fish layers and the large quantity of salt or brine salt solution. The oil drum is like a giant sturdy pickle jar. It provides the space needed to treat many fish at once with salt, which is the key ingredient for keeping them safe and preserved for a long time. Earthn pots used for storing salted products. Traditional containers made of baked clay used for storing salted and preserved products after processing. Wooden shovel mixes salt and small fish for salting. When preserving fish with salt, it's absolutely crucial that every single fish is completely covered and surrounded by the salt. The wooden shovel is used to carefully toss and mix the fish and salt together in a container. Wooden salting vat. Container for salting process. A large, often rectangular cylindrical wooden container used to hold and process food like fish or meat during the salting and curing process. Other equipment, appliances or containers used for storage, sealing and safe handling of food to extend shelf life. Chopping board a wooden or plastic surface for cutting fish, meats, and vegetables. The chopping board is crucial for hygiene and safety. When preparing food for preservation, you must avoid crosscontamination. When germs from raw meat like fish, get onto vegetables. Using separate clean chopping boards for different ingredients prevents this spread of bacteria, which could cause the preserved food to spoil later. Tong grips and lifts objects instead of using hands directly. A gripping tool used to safely grip and lift objects like food or hot containers instead of using hands directly. Tongs are the food preservationists safe hands. They protect you from heat and protect the food from germs, which is essential for successful food safety. Utility trays for mixing liquids or transferring products between containers. Utility trays are the all-purpose carriers of the preservation kitchen. They keep your ingredients together and help you move them safely from the cutting board to the cooking pot. Concealer seals can lid to the body airtight. The concealer is the tool that locks the food into its preserved state. Without a perfect airtight seal, all the hard work of cooking and sterilizing the food is wasted as the food would spoil. Smokehouse cures meat or fish with smoke, storing finished products for extended periods. A small building or enclosed chamber used to cure meat or fish with smoke, which preserves the food and allows it to be stored for extended periods. The smokehouse is a specialized oven and storage locker allinone. It uses smoke to cook, flavor, and kill the bacteria, making the food last much longer. Freezer and refrigerator maintain raw material freshness and ideal temperatures for storing processed foods. The refrigerator is a time machine that slows down spoilage. And the freezer is a time machine that almost completely presses the pause button on spoilage, making food last for months or years. Lesson activity tools and equipment classification. Your task is to drag the picture to the correct category on the screen. The categories are measuring tools, cutting equipment, smoking equipment, salting equipment and other equipment.