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Culture Documents
SOME TYPES OF
SMOKEHOUSE
1. Stainless Steel
Smokehouse
2. Electric Smokehouse
3. MECHANICAL
SMOKEHOUSE
Digital Sling
Psychrometer
F. ANEMOMETER
It is used to determine
the velocity of the wind in
sun drying.
G. REFRACTOMETER
used to measure the sugar
concentration of sap and syrup for
food.
2. CUTTING IMPLEMENTS
a. Knives
For cutting or
slicing fish or
meat; for scaling
fish
B. FILLETING KNIVES
For filleting fish
C. SCISSORS
For
trimming
off fins of
fish
3. DESCALER OR
SCALERS
They are used in removing the
scales of a fish.
Baklad made
of bamboo
used in
drying the
fish prior to
smoking
Bakol is a
bamboo basket
used to
transport
smoked
Bistay is a
bamboo
basket for
collecting
sun
dried fish
Dinarayan is a
smoking tray
made of wood
Panakip is a
bamboo cover
used to keep fish
submerged in
the brine while
boiling
Panandok is a
big metal ladle
to scoop up the
cooked fish
from the
boiling brine
Bamboo
poles used
to hold the
baklad with
brine
cooked fish
while
drying.
Pugon is a
concrete heat
source used
when pre-
cooking fish in
a brine
6. OTHERS
For picking up
or handling
food
It is where fish
or meat are cut;
ingredients are
sliced or
minced.