This document lists and describes various tools, utensils, equipment and instruments commonly used in food processing. It includes tools for preparing ingredients like colanders, ladles and funnels. Cutting tools include knives, shears and peelers. Measuring tools include cups, spoons, refractometers, salinometers and scales. Cooking equipment includes burners, ranges, pressure cookers and blenders. Sealing equipment includes can sealers and impulse sealers. The document provides procedures for calibrating measuring devices and instruments like refractometers and scales. It also lists steps for cleaning and sanitizing equipment, tools and utensils.
7. Kitchen Knife is
used to cut and
slice ingredients
for food
processing.
Cutting Tools
8. Kitchen shears are
used in opening food
packages, cutting
tapes or strings or
simply removing
labels or tags from
items.
Cutting Tools
9. Vegetable Peeler is a
kitchen tool with thin
blade used to remove
the outer surface of
fruit and vegetables to
prevent waste and
loss of nutrients.
Cutting Tools
10. Measuring cup is
used for measuring
liquid ingredients and
is commonly made up
of heat-proof glass
and transparent so
that the liquid can be
seen.
Measuring Tools/Devices
11. Measuring Cup for Dry
Ingredients is used to
measure solids and dry
ingredients, such as
flour, fat and sugar. It is
commonly made of
aluminum or stainless
material.
Measuring Tools/Devices
12. Measuring spoons
are used to measure
smaller quantities of
ingredients called for
in the recipe like: 1
tablespoon of sugar or
¼ teaspoon of salt.
Measuring Tools/Devices
15. Thermometers are
important device in food
processing to measure
the temperature of the
raw material, either in its
coldness or freshness or
the degree of high and
low pressure.
Measuring Tools/Devices
16. Weighing Scale is
used to weigh large
quantity of
ingredients in kilos.
Measuring Tools/Devices
17. Gas Burner is an
equipment use for
heating and used to
control fire by blending a
fuel gas, for example,
acetylene, petroleum gas
or propane.
Preparing and Cooking
Equipment
18. Gas Range/Oven is a
thermally protected
chamber utilized for
warming, heating or
drying of a substance
usually utilized for
cooking.
Preparing and Cooking
Equipment
19. Pressure Cooker is a
hermetically sealed
preparing gadget that
prepares food rapidly
and for softening less
expensive cuts of
meat.
Preparing and Cooking
Equipment
20. Kettle is a
kitchen tool used
to boil water for
sterilizing glass
jars and other
utensils.
Preparing and Cooking
Equipment
21. Sauce Pot is a
cooking pot with
two handles and a
lid used for boiling,
simmering and
steaming foods.
Preparing and Cooking
Equipment
22. Blender is an
electric blending
machine used to
chop, blend, mix,
whip, puree and
grate all kinds of
food.
Preparing and Cooking
Equipment
23. Refrigerators/Freezers are
insulated box, equipped with
refrigeration unit and a
control to maintain the
proper temperature inside
which are useful to slow
down the bacterial growth
that causes spoilage.
Preparing and Cooking
Equipment
24. Can Sealer is a
machine used to
seal the can top to
the can body in a
manner that is
totally water/air
proof.
Sealing Equipment
25. Impulse Sealer
used to seal items,
packaging and
other thermoplastic
materials utilizing
heat.
Sealing Equipment
26. CHECKING AND CALIBRATING MEASURING
DEVICES AND INSTRUMENTS
A.
Refractometer
Devices and
Instruments
Procedure in
Calibrating
Place a drop of water (preferably
distilled) on the dark circular or
rectangular 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 using soft cloth.
27. B. Salinometer
Devices and
Instruments
Check the accuracy by
measuring 20°
salinometer brine
solution. Check if the
salinometer records the
rating correctly.
Procedure in
Calibrating
30. CLEANING AND SANITIZING
EQUIPMENT AND INSTRUMENTS
Cleaning and sanitizing are
common activities we do to get
rid off or reduce the number of
microorganisms on surfaces
where food comes in contact.
32. Cooking Utensils:
Steamer, sauce pot, sauce pan
and others
a. Drain off fat juices, sauces and
strain out sediments.
b. Wash with water and soap.
c. Rinse, dip in sanitizing
solution.
d. Wipe with dry clean cloth.
e. Air dry
33. Cutting Tools/Implements and
utensils
a. Clean immediately after using.
b. Remove all remaining particles
c. Wash with water and soap.
d. Rinse and dip in sanitizing
solution.
e. Wipe with dry clean cloth.
34. Equipment:
Stove
a. Remove all the burnt sediments and
wipe grease from top of it after each use.
b. Scrape grease from cracks, openings
and hinges.
c. When cool, wash top of the stove.
d. Keep burners clean by scrubbing with
a cleanser cloth.
e. Wipe with dip in sanitizing solution
35. Refrigerator
a. Wipe up spilled food
immediately.
b. Clean inside shield using cloth
dip with water and soap.
c. Rinse using clean wet cloth.
d. Wipe with dry clean cloth.
e. Air dry.
