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  1. 1. Tools/Utensils, Equipment and Instrument Commonly Used in Food (fish) Processing
  2. 2. Preparing Tools Colander also called a vegetable strainer, are essential for various tasks like washing and straining.
  3. 3. Ladle is a tool with long handle and is useful for portioning liquid such as stock, sauces and soups. Preparing Tools
  4. 4. Food Thong is a tool use to turn or lift foods. Preparing Tools
  5. 5. Funnel is a kitchen tool used to fill jars, made of various sizes of stainless, aluminum, or of plastic Preparing Tools
  6. 6. Cutting boards are wooden or plastic board where meat, fruits and vegetables are cut. Cutting Tools
  7. 7. Kitchen Knife is used to cut and slice ingredients for food processing. Cutting Tools
  8. 8. Kitchen shears are used in opening food packages, cutting tapes or strings or simply removing labels or tags from items. Cutting Tools
  9. 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. 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. 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. 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
  13. 13. Refractometer used to measure the sugar concentration of sap and syrup for food. Measuring Tools/Devices
  14. 14. Salinometer is used to measure the salinity of brine. Measuring Tools/Devices
  15. 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. 16. Weighing Scale is used to weigh large quantity of ingredients in kilos. Measuring Tools/Devices
  17. 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. 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. 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. 20. Kettle is a kitchen tool used to boil water for sterilizing glass jars and other utensils. Preparing and Cooking Equipment
  21. 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. 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. 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. 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. 25. Impulse Sealer used to seal items, packaging and other thermoplastic materials utilizing heat. Sealing Equipment
  26. 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. 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
  28. 28. C. Weighing Scale Devices and Instruments To check the accuracy, see to it that the hand is pointed at zero on an empty weighing scale. Procedure in Calibrating
  29. 29. C. Thermometer Devices and Instruments Check the accuracy by dipping it in hot foods, if the mercury rises to desired temperature. Procedure in Calibrating
  30. 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.
  31. 31. Procedures in Cleaning and Sanitizing Equipment, Tools and Utensils
  32. 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. 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. 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. 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.