Part 2: Use and maintain food processing tools, equipment, a

Is used to cook a large variety of ingredients (vegetables,

fruits, meats, poultry, and fish) and is also used for sterilizing jars for

bottled fish like sardines.

• Pressure Cooker

• Oven

• Gas Stove

• Casserole Pot

Is used for canning, bottling and preserving foods that

need to be heated at a higher temperature than a normal water bath canner.

• Pressure Cooker

• Oven

• Gas Stove

• Casserole Pot

Is an equipment that uses radiant heat located at the top and bottom

part of it. It is used for heating, baking, and drying smoked fish and salted

fish.

• Pressure Cooker

• Oven

• Gas Stove

• Casserole Pot

Is a kitchen apparatus that uses fuel to exert heat for cooking or

heating.

• Pressure Cooker

• Oven

• Gas Stove

• Casserole Pot

The tools and equipment should be cleaned after its use.

• Cleaning

• Drying

• Sanitizing

• Sterilizing

It is necessary to thoroughly dry the tools and equipment before

putting them in the storage.

• Cleaning

• Drying

• Sanitizing

• Sterilizing

It includes processes on how to keep the tools and equipment

functional and ready to use at all times.

• Maintenance

• Drying

• Sanitizing

• Sterilizing

Some of the tools and equipment must be sanitized before using

to avoid cross-contamination

• Maintenance

• Drying

• Sanitizing

• Sterilizing

A tool used for cooking, frying, and sautéing.

• Casserole Pot

• Pressure Cooker

• Cooking Pan

• Kitchen Timer

Is an essential tool to grab and lift out from hot boiling water to

reduce damages and burns.

• Jar Lifter

• Pressure Cooker

• Cooking Pan

• Kitchen Timer