Tle 1 Flashcards
Is any method to turn fresh foods into food products.
Food processing
Is used to weight products such as meat, vagetables or fruit. They are typically used to ensure portion Uniformity
Weighing scale
Is used to measure an amount of an ingredient either liquid or dry.
Measuring spoons
-is used to measure the volume of liquid or bulk solid as flour and sugar, especially for volumes from about 50 mL (2fl oz) upwards.
Measuring cups
-is used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.
Food thermometer
-is used to measure dissolved solids content of fruits and vegetables, sugar concentration of sap and syrup for food.
Refractometer
-is used salinity or dissolved salt content
Salinometer
-used for cutting meat, dicing vegetables, disjointing some cuts slicing herbs, and chopping nuts.
Knives
-is a kitchen knife used to filet and prepare fish.
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Filleting knife
-is used for cutting and trimming foods such as meats.
Scissors
-is used to remove scales of the fish.
Descaler or scaler
-is used as a container to keep salted fish during the process.
Oil drum
-is used for storing salted products.
Earthen pots
-is used for mixing mixture of salt and small fish for salting.
Wooden shovel
-is used as a container for salting process.
Wooden salten vat
-is used to dry.
Baklad
-is used to transfer goods.
Bakol
-is used to separate large and smaller objects. It is also used to collect sun dried fish.
Bistay
-is a smoking tray
Dinarayan
-is used for covering to make the fish submerged in salt while boiling.
Panakip
-is used to scoop up the heated
fish from boiling salt.
Panandok
-is a wooden or plastic board on which foods (such as fish, meats and vegetables) are cut.
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Chopping board
-is used to grip and lift objects instead of holding them directly with hands.
Tong
-is used for mixing liquids or transferring product from one container to another.
Utility tray
-is used to prevent bare hand contact while preparing food.
Food glove
-is used to reduce the chance of stray hairs while preparing food.
Hair net
-is used to protects one’s clothes and skin from stains and marks and for hygienic purposes as well.
Apron/lab gown
-is used to serve 100% clean and safe to consume food.
Mouth mask
Procedures in Cleaning Equipment
- Wash all the equipment with soap.
- Rinse with clean water.
- Disinfect by soaking in a sanitizer solution.
- Remove from the solution.
- Allow to air dry.
Procedures in Sanitizing
- Prepare all the equipment that is needed to sanitize.
- Measure a certain amount of chlorine and water.
- Mix and dip the equipment in the mixture.
- Remove from the solution.
- Allow air to dry.
- Pack and store in clean and dry cabinet.
