TLE AC test

• Triple beam balance - used to measure little amounts of ingredients.
• Checkweigher scale - a digital scale that is used to determine the weight of food.
• Clock type - a mechanical scale that is frequently used to weigh various kinds of food.
• Measuring spoon - used for weighing very little portions of dry and liquid materials.
• Measuring cup - this has two types.
• Thermometer - used to determine the temperature of food.
• Salinometer - used to measure the salinity of brine.
• Psychrometer - used to measure the relative humidity of the air.
• Anemometer - used to measure the velocity of the wind.
• Refractometer - used to measure the sugar concentration of sap and syrup for food.
• Knives - used to cut, peel, and slice meat.
• Scissors - used to cut fish fins and bones.
• Descaler or scaler - utilized to remove fish scales easily.
• Baklad - made from bamboo which is used to dry fish.
• Bakol - basket made out of bamboo used to transport smoked or dried fish.
• Bistay - used for gathering dried fish and smoked fish.
• Dinarayan - wooden smoking tray used to dry fish and other items.
• Panakip - used to keep cooked dried fish covered.
• Panandok - metal ladle used for lifting or scooping the finished salting or smoking product.
• Pugon - made of concrete materials used to prepare fish products.
• Oven - used to cook meals in a heated chamber.
• Gas stove - this equipment cooks raw food and is powered by flammable gas.
• Refrigerator - used as storage keeper to maintain the freshness of raw foods.
• Food dehydrator - helps preserve food by removing moisture from it.
• Can sealer - used to seal tin cans with its first and second operation rolls.
• Pressure cooker - used to process fish packed in a hermetically sealed container.
• Oil drum - used in storing salted products.
• Fish - is a raw material that requires several steps to process from beginning to end.
• Receiving - the fish are sorted and graded according to their size, species, and quality.
• Preparation - The fish are washed, eviscerated, chopped, salted, and pre-cooked.
• Processing/sterilizing - the fish are treated in this operation.
• Storing - the fish are smoked, pickled, or salted in this operation.
• Packaging - processed fish and seafood products are wrapped and enclosed.
• Labeling - fish product packages are labelled with accurate information in this operation.
• Lecture area - location where lessons are conducted.
• Trimming area - location where cutting and trimming are done.
• Working area - location where foo preparation takes place.
• Processing area - location of processing and packaging.
• Storage area - location before the distribution of the final product.
• Entrance - door that one uses to enter the building.