TLE 8 AFA W7D3: Tools, Materials, and Equipment in Food Preservation

1. Identify the different tools, materials, and equipment used in food preservation by the end of the session with at least 80% accuracy.
2. Differentiate the uses and functions of tools, materials, and equipment in food processing through guided activities.
3. Demonstrate understanding of proper care, cleaning, and maintenance of tools and equipment by completing practice tasks.

• Tools – handheld implements used in preparing, processing, and preserving food.
• Materials – items consumed or used up during food preservation (e.g., packaging materials, chemicals).
• Equipment – large, often powered, machines or devices used in food processing.
• Weighing Scale – used to measure ingredients accurately by weight.
• Measuring Cups & Spoons – used to measure dry and liquid ingredients.
• Thermometer – device used to measure temperature during processing or storage.
• Mixing Bowls & Containers – vessels used to combine ingredients or hold materials.
• Knives & Cutting Tools – used for slicing, chopping, or preparing raw materials.
• Cooking Pots, Pans, and Kettles – used for heating, boiling, and cooking during processing.
• Stirrers & Ladles – used for mixing and handling food products.
• Trays & Racks – used for drying or holding products before and after processing.
• Packaging Materials – containers such as glass jars, plastic bottles, cans, and pouches that hold preserved products.
• Sealing Equipment – devices used to close bottles, jars, or plastic pouches to prevent spoilage.
• Dehydrator – equipment used for controlled drying and removal of moisture from food.
• Smoker – device used to expose food to smoke under controlled conditions.
• Refrigerator & Freezer – equipment used to store food at low temperatures to prolong shelf life.
• Sanitation Materials – cleaning agents and supplies used to maintain hygiene of tools and equipment.
• Maintenance – routine care and proper handling of tools and equipment to ensure longevity and efficiency.

Classification Activity
Directions: Classify the following items into Tools, Materials, or Equipment.

1. Knife
2. Measuring spoons
3. Glass jars
4. Weighing scale
5. Plastic pouch
6. Refrigerator
7. Mixing bowl
8. Dehydrator

Show Answer

- Tools: Knife, Measuring spoons, Mixing bowl
- Materials: Glass jars, Plastic pouch
- Equipment: Weighing scale, Refrigerator, Dehydrator

Topic: Tools, Materials, and Equipment in Food Preservation

Introduction

Food preservation is not only about methods such as curing, smoking, drying, and dehydration. It also requires the correct tools, materials, and equipment to carry out these processes effectively and safely. Just as a carpenter needs proper tools to build furniture, a food processor needs the right implements and machines to ensure that food products are prepared correctly, safe to eat, and of high quality.

Using tools and equipment properly avoids accidents, reduces waste, and ensures the efficiency of work. Materials like jars, bottles, or pouches also play a vital role in protecting preserved foods during storage and transport. In this lesson, we will learn about these essential resources and how to care for them so they last longer and continue to serve their purpose.

Section 1 – Understanding Tools

Tools are handheld implements that make food processing tasks easier. They do not usually require electricity or fuel but depend on the user’s skill.

Common Tools in Food Preservation:
- Knives and Cutting Tools – Used for slicing, chopping, or filleting raw materials. Sharp knives ensure neat cuts, reduce food wastage, and speed up preparation.
- Measuring Cups and Spoons – These guarantee accuracy in the amount of ingredients used, which is crucial for achieving consistent results and maintaining food safety. For example, too much salt in curing may make food inedible, while too little may not prevent spoilage.
- Mixing Bowls – Containers used for combining ingredients like salt, sugar, or spices with raw materials before preservation. They come in glass, stainless steel, or food-grade plastic.
- Thermometer – Helps check the temperature during processing. For example, smoking requires careful monitoring of heat, while dehydration relies on consistent warm air.
- Stirrers and Ladles – Used for mixing liquids such as vinegar or brine solutions to ensure even distribution.
- Trays and Racks – Support drying and storage. Trays may be used for fruits being sun-dried, while racks allow airflow to ensure even dehydration.

Why Tools Matter:
Tools are the “hands” of food processing. Without them, tasks would take longer, and food quality might be inconsistent. Properly chosen and maintained tools also reduce the risk of contamination.

Section 2 – Materials in Food Preservation

Materials are items that are consumed, used up, or needed to support preservation. Unlike tools or equipment, materials often cannot be reused and are part of the finished product.

Common Materials:
- Packaging Materials – Glass jars, plastic containers, bottles, tin cans, and pouches are used to hold preserved food. Glass jars are best for jams and pickles, while vacuum-sealed pouches are common for dried foods.
- Chemicals and Additives – Substances such as salt, sugar, curing salts, vinegar, and preservatives are used during the preservation process. These materials directly affect food safety and shelf life.
- Cleaning Agents – Soap, detergents, and sanitizers are also considered materials because they are consumed during the care and maintenance of tools and equipment.

Functions of Materials:
1. Protect food from contamination.
2. Maintain product freshness during storage.
3. Provide a marketable appearance (e.g., labeled jars).
4. Reduce waste by preventing spoilage.

Section 3 – Equipment in Food Preservation

Equipment refers to larger, often powered machines or devices used in food processing. They are more expensive than tools and materials but make work faster, more efficient, and suitable for large-scale production.

Examples of Equipment:
- Weighing Scale – Ensures exact measurement of raw materials and ingredients, which is critical in food processing.
- Cooking Pots, Pans, and Kettles – Used in heating or cooking food prior to preservation (e.g., boiling fruit for jam).
- Sealing Equipment – Machines that seal jars, bottles, or pouches to keep air out and maintain product quality.
- Dehydrator – Provides controlled heat and airflow to remove moisture from food efficiently.
- Smoker – Used to expose food to smoke in a controlled environment, ensuring flavor while reducing bacteria.
- Refrigerator and Freezer – Maintain low temperatures to extend food life and prevent spoilage.

Why Equipment is Important:
Equipment allows for consistency, efficiency, and safety. For example, using a dehydrator instead of sun drying ensures uniform removal of moisture, reducing the risk of uneven drying or contamination. Equipment also enables small-scale businesses to produce larger batches for sale.

Section 4 – Proper Care and Maintenance

It is not enough to simply have the right tools, materials, and equipment. They must be properly cared for and maintained to ensure hygiene and durability.

Care for Tools:
- Wash knives, measuring cups, and spoons after use to avoid bacterial growth.
- Dry completely before storage to prevent rusting.
- Store sharp tools in safe containers or racks.

Care for Materials:
- Use only food-grade and clean packaging materials.
- Store jars and bottles in clean, dry places.
- Check expiry dates of additives and chemicals before use.

Care for Equipment:
- Clean dehydrators, smokers, and sealers after each use.
- Check electrical cords and plugs regularly for safety.
- Defrost refrigerators and freezers when needed to maintain efficiency.
- Lubricate moving parts of machines as instructed in manuals.

Why Maintenance Matters:
Proper maintenance saves money, prevents accidents, and ensures that food products are safe. Broken or dirty tools and equipment can lead to contamination and health risks.

Section 5 – Integration with Real Life and SDGs

Learning about tools, materials, and equipment is not just for school. It has real-life applications in both home and business. Families who preserve food at home need reliable tools and packaging materials to prevent waste. Small food businesses rely on equipment to maintain consistent quality for customers.

This topic also supports the United Nations’ Sustainable Development Goals (SDGs):
- SDG 3 (Good Health and Well-being): Proper use of tools and equipment ensures food safety.
- SDG 12 (Responsible Consumption and Production): By maintaining tools and equipment, we avoid waste and promote sustainable practices.
- SDG 8 (Decent Work and Economic Growth): Knowledge of proper equipment handling can lead to livelihood opportunities in food processing.

Summary of Day 3 Content

• Tools are handheld implements such as knives, measuring spoons, and trays.
• Materials include packaging supplies, additives, and cleaning agents.
• Equipment refers to larger, often powered devices like dehydrators, smokers, and refrigerators.
• Proper care and maintenance are essential for ensuring safety, quality, and efficiency.
• These resources connect food preservation to everyday life, livelihood, and global sustainability goals.

Worked Example 1 – Tools

Ana is preparing mangoes for drying. She uses a knife and a cutting board to slice the mangoes evenly before placing them on trays.
Q: Which category do knife and cutting board belong to?

Show Answer

Tools

Now You Try 1
Jomar measures 2 tablespoons of vinegar for a pickling solution. What category does the measuring spoon belong to?

Show Answer

Tools

Worked Example 2 – Materials

Luis packs his homemade pineapple jam into sterilized glass jars with tight-fitting lids. These containers keep the jam safe during storage.
Q: What category do glass jars belong to?

Show Answer

Materials

Now You Try 2
Clara seals her dried fish in plastic pouches before selling them. What category do the plastic pouches belong to?

Show Answer

Materials

Worked Example 3 – Equipment

A small business owner uses a dehydrator to remove moisture from bananas, producing banana chips that stay crunchy and shelf-stable.
Q: What category does the dehydrator belong to?

Show Answer

Equipment

Now You Try 3
Rico stores his family’s frozen vegetables inside a freezer to keep them fresh for months. What category does the freezer belong to?

Show Answer

Equipment

Directions: Answer the following exercises.

1. Define tools, materials, and equipment in food preservation. Give one example for each.
   Show Answer

   Tools – handheld implements (e.g., knife); Materials – consumable items (e.g., glass jar); Equipment – larger powered devices (e.g., dehydrator).
2. Why is it important to measure ingredients accurately when preserving food?
   Show Answer

   Accurate measurement ensures food safety, prevents spoilage, and maintains consistent taste and quality.
3. A student stores vinegar in a glass bottle with a lid. What category does this item belong to, and why?
   Show Answer

   Material – because it is packaging used up to contain the product.
4. Match the following:
   a. Weighing scale
   b. Plastic pouch
   c. Knife
   d. Refrigerator
   e. Mixing bowl
   
   - Tool
   - Material
   - Equipment
   Show Answer

   a – Equipment, b – Material, c – Tool, d – Equipment, e – Tool.
5. Explain why proper care and maintenance of tools and equipment are essential in food processing.
   Show Answer

   They prevent contamination, extend the life of tools and equipment, ensure safety, and reduce costs for replacement or repair.

Directions: Answer the following questions.

Multiple Choice (1–4)

1. Which of the following is considered a tool in food preservation?
   a. Dehydrator
   b. Knife
   c. Refrigerator
   d. Glass jar
   Show Answer

   b. Knife
2. Which item is a material commonly used for packaging?
   a. Weighing scale
   b. Plastic pouch
   c. Thermometer
   d. Ladle
   Show Answer

   b. Plastic pouch
3. Which of the following is classified as equipment?
   a. Mixing bowl
   b. Spoon
   c. Smoker
   d. Knife
   Show Answer

   c. Smoker
4. Why is a thermometer important in food preservation?
   a. To cut food into equal parts
   b. To measure the exact amount of salt
   c. To monitor processing and storage temperature
   d. To package food in jars
   Show Answer

   c. To monitor processing and storage temperature

True or False (5–6)

5. Tools are usually larger than equipment and require electricity to function.
   Show Answer

   False – Equipment is larger and often powered; tools are handheld.
6. Packaging materials help protect food from contamination and spoilage.
   Show Answer

   True

Short Answer (7–8)

7. Give one example each of:
   - Tool
   - Material
   - Equipment
   Show Answer

   Tool – knife; Material – glass jar; Equipment – refrigerator.
8. Explain why proper cleaning of tools and equipment after use is necessary.
   Show Answer

   It prevents bacterial growth, ensures food safety, and prolongs the life of tools and equipment.

Matching Type (9–10)

Match the item to its category:

a. Dehydrator
b. Measuring spoons
c. Glass jars
d. Refrigerator

- Tool
- Material
- Equipment

Show Answer

a – Equipment, b – Tool, c – Material, d – Equipment.

1. Inventory Task
   List down all the tools, materials, and equipment available in your kitchen. Classify them into the three categories.
   Show Answer

   Answers vary. Example: Tools – knife, spoon, mixing bowl; Materials – jars, pouches; Equipment – refrigerator, stove, blender.
2. Observation Activity
   Visit a local market or small food business. Observe what packaging materials they use for preserved products. Write your observations.
   Show Answer

   Answers vary. Example: Vendors selling dried fish often use plastic pouches; jams are usually packed in glass jars.
3. SDG Connection
   Explain how proper care and maintenance of equipment support SDG 12: Responsible Consumption and Production.
   Show Answer

   Well-maintained equipment reduces waste, avoids accidents, and promotes sustainable use of resources.
4. Creative Illustration
   Draw or design a poster showing at least 5 essential tools and equipment for food preservation and their uses.
   Show Answer

   Examples: Knife – cutting; Measuring spoon – accuracy; Glass jar – packaging; Dehydrator – drying; Refrigerator – storage.
5. Critical Thinking
   If you were to start a small food preservation business (e.g., jam-making or dried fruit production), which tools, materials, and equipment would you prioritize buying first, and why?
   Show Answer

   Answers vary. Example: Jars and sealing equipment for jams; dehydrator and pouches for dried fruits; refrigerator for storage.

Write your answers in your notebook.

Guiding Questions

1. What is the difference between tools, materials, and equipment in food preservation?
2. Which of these do you often see or use at home?
3. Why is proper care and maintenance important?
4. How can using tools and equipment properly help in preventing food waste?

Checklist Reflection

• ☑ I can classify items into tools, materials, and equipment.
• ☑ I can explain the uses of common food preservation tools.
• ☑ I can identify examples of packaging materials.
• ☑ I can name equipment used in preservation and storage.
• ☑ I can explain how maintenance ensures safety and sustainability.