CBLM Tle Afa LG GR 10 Food and

Republic of the Philippines
Department of Education
PUBLIC TECHNICAL-
VOCATIONAL HIGH SCHOOL
HIGH SCHOOLS
PUBLIC TECHNICAL-
VOCATIONAL
HIGH SCHOOLS
Unit of Competency: PROCESS FOOD

BY SUGAR CONCENTRATION
Module Title: PROCESSING FOOD
Module No. 1 BY SUGAR CONCENTRATION
0
TABLE OF CONTENTS
Module Title: Processing food by sugar concentration Page
Introduction…………………………………………………………………………………….2-4
Lesson 1 - Prepare equipment, tools and utensils…………………………………….5-9

Lesson 2 – Prepare the raw materials……………….………………………………….10-17
Lesson 3 – Perform acid, pectin and sugar mixture………………………………….18-25
Lesson 4 – Cook jams, jellies, marmalades and preserves ……………………… .
Lesson 5 – Prepare production report…………………………………………………..
Self Check………………………………………………………………………………………….
Answer key……………………………………………………………………………………..
References………………………………………………………………………………………
Acknowledgment……………………………………………………………………………….
1
MODULE I
QUALIFICATION TITLE : FOOD PROCESSING NC II
UNIT OF COMPETENCY : PROCESS FOOD

MODULE TITLE : PROCESSING FOOD

NOMINAL DURATION : 300 HOURS
INTRODUCTION
This module covers the knowledge, skills and attitudes required in

processing food by sugar concentration such as preparing equipment, tools
and utensils, preparing the raw materials, performing acid test, pectin, and
sugar mixture, cooking sugar concentrates such as jellies, jam, marmalades
and fruits and vegetable preserves, and preparing production report.
ASSESSMENT CRITERIA
After completing this module, you should be able to:
LO 1. Prepare and use equipment, tools, materials and utensils;

LO 2. Prepare the raw materials;
LO 3. Perform acid, pectin and sugar mixture;
LO 4. Cook sugar concentrates; and
LO 5. Prepare production report.
2
LESSON 1
PREPARE EQUIPMENT, TOOLS AND UTENSILS FOR PROCESSING
INTRODUCTION
This lesson covers the preparation of tools, utensil and equipment required for
processing food by sugar concentration with its cleaning and sanitizing standard
methods.
ASSESSMENT CRITERIA
1. Equipment, tools and utensils for processing food by sugar

concentration are prepared in accordance with the specified
standards.
2. Equipment, tools and utensils are calibrated in accordance to
standard specifications.
3. Equipment, tools and utensils are cleaned, sanitized and ready for
use in processing food by sugar concentration.
PRE-TEST
Directions: Read the sentences carefully. Select the best answer and write the
letter in your test notebook.
1. What is used to measure dry and liquid ingredients in small quantity?

a. glass measuring cup b. measuring cup
c. measuring spoon d. weighing scale
2. Which of the following is used to strain liquids?

a. colander b. jelly bag
c. strainer d. sieve
3. Which of the following is used for slicing fruits and vegetables into
different sizes?
a. french knife b. food slicer
b. paring knife d. table knife
4. How are processing tools, utensils, and equipment be sanitized?

a. rinsing thoroughly in tap water b. drying under the sun
c. soaking in chlorinated water b. soaking in water with
detergent
5. What is the step in preparing equipment that checks the accuracy of
measurement?
a. calibration b. inventory
c. sanitation d. repair
3
DEFINITION OF TERMS
1. PPM – parts per million, the normal method of expressing chlorine

levels in sanitizing solutions.
2. Tools –These are devices for doing object designed to do a particular kind of
work.
3. Equipment – the supplies and other items needed for a particular task or
activity.
4. Utensil – implement or container used in food processing laboratory.
5. Sanitize –to clean something thoroughly by disinfecting or sterilizing to make

it free from germs or microorganisms.
6. Disinfect – process of cleaning to prevent the growth of microorganism

disease-carrying microorganisms and prevent contamination.
9. Calibrate –to test and adjust the accuracy of a measuring instrument or

device.
10. Specification –the detailed description, dimensions and materials that is

enough to provide the information about a product.
4
Information Sheet 1.1
FOOD PRESERVATION TOOLS, EQUIPMENT AND UTENSILS FOR

PROCESSING FOOD BY SUGAR CONCENTRATION
Utensils used for processing food by sugar concentration
1. Colander – Used for rinsing or for blanching fruits and vegetables.

2. Casserole – Used for cooking jams, jellies marmalade and preserves.
3. Slicer – Used for slicing fruits and vegetable for marmalade.
4. Sterilized Canning Bottles – commonly used as primary packaging for
sugar concentrated products.
5. Wooden Spoon – Used for stirring jams, jellies, marmalades and
preserves while these products are still on fire. In spoon testing a
wooden spoon is also is best to use.
6. Strainer – a mesh with handle that is used for staining off particles from
fruit juices.
Knives used for processing food by sugar concentration
Apparatus used for processing food by sugar concentration
5
Refractometer – an instrument used for testing the degree of sugar present in fruit
juice or extract.
2 3
1
5 1-Daylight plate
2-Prism
3-Scale adjustment screw
4-Eye piece
5-Screw driver
6-Dropper
Digital Refractometer
 Insert definition here
6 1
4
5
1- Prism
2- Stainless –Steel Sample Stage
3- Scale Button
4- START/OFF Button
1
Procedure on how to use a refractometer to determine fruit’s sugar level
1. Adjust the temperature of the prism

Open the daylight plate, drop 2-3 of distilled on it, close the prism and allow the
water to spread to the surface evenly. Wait for 30 seconds.
2. Place one or two drops of sample of fruit or vegetable juice on the prism.
Distribute evenly the sample over the surface of the prism. Allow the sample to
adjust on the prism temperature for approximately 30 seconds.
3. Draw the device near the bright source of light and look through the field vision.
4. Read the corresponding number on the scale.

The line between the dark and light fields can be seen in the field vision. The scale
expresses the percentage of sugar in the sample.
1
5. Open the prism and remove the sample with a piece of paper or clean wet
cotton (use distilled water).
Jelly Thermometer – use to

determine the jellying point.
Jelly thermometer is used by

dipping the point of it in the jelly, it
may also clip in the pan so that the
temperature can be monitored.
Equipment Used for Processing Food by Sugar Concentration
Functions of Equipment
Knowing the parts and functions of equipment used in processing food

ensures accuracy of use, operation and care for them. It is very easy to manipulate a
particular device if he knows all its parts and their functions. Proper maintenance for the
parts of any equipment can also be done if a processor is familiar with them.
2
BLENDER
Jars come in glass, Most blender leads have a

plastic, or restaurant- removable inner “plug” for
style stainless steel adding ingredients or
and hold from 32-64 releasing steam, it
ounces. doubles as a measuring
Or restaurant-style cup.
stainless steel and
hold from 32-64
ounces.
Blending controls are

available with three
main options to
control speed : a two
speed-toggle switch, A wide sturdy base is
push buttons or essential to reduce
electronic touch pads. wobbling.
Blender in sugar concentration is used for making puree or mixing ingredients and
liquids.
Steam Jacketed Kettle
Steam Jacket Kettle is used for cooking jam, jellies and other food concentrates.
3
These kettles consist of two-bowl like sections of welded aluminum, or stainless steel
with an air circulation of steam. It may be stationary or tilting. When the steam is released
inside the jacket, it condenses on the outside of the inner shell, thereby giving up its heat
to the metal, from which it is then transferred to the food. The steam does not come directly
in contact with the food being heated. Steam is commonly produced in remote steam
boilers
Inspecting and Checking Condition of Equipment and Machines
Before any equipment or machine is used, it must first be checked to make sure that
it is very functional and in good condition. Checking and inspecting equipment and
machines will guarantee that all their parts are intact and that no part is missing or
defective. This will also assure that electric plugs and wirings are not defective and will not
in any way cause problems or short circuits, electrocution or any form of accident. Regular
checking and inspecting of equipment and machines will facilitate preventive maintenance
which includes checking the following:
1. Machine temperature
2. Hydraulic fluid
3. Gear and surface condition
4. Crack
5. Leak detection
6. Vibration
7. Corrosion
8. Electric insulation
Washed tools and utensils must be air dried or wiped dried before storing them. They
must be kept in clean racks or cabinets which are well ventilated and not subjected to
drafts or rain. They should be arranged orderly, and properly labeled when possible for
identification, easy access and use
LET US REMEMBER:
It is important to prepare, clean and sanitize equipment, tools and utensils in

processing foods by sugar concentration. In so doing, time and energy is saved and
contamination is avoided.
4
SELF CHECK
Directions: Read the sentences carefully. Select the best answer and write the letter in
your test notebook.
1. What is used to measure dry and liquid ingredients in small quantity?

a. glass measuring cap b. measuring cup
c. measuring spoon d. weighing scale

a. colander b. jelly bag
c. strainer d. sieve
3. Which of the following is used for slicing fruits and vegetables into different sizes?
a. french knife b. food slicer
c. paring knife d. table knife
4. How are processing tools, utensils, and equipment sanitized?

a. rinsing thoroughly in tap b. drying under the sun
water
c. rinsing thoroughly d. soaking in chlorinated water b. soaking in
water with detergent
5. What is the step in preparing equipment that covers the checking the accuracy of its
certain measurement?
a. calibration b. inventory
c. sanitation d. repair
REFERENCES:
1. Fruit and Vegetables Processing , Revised Edition

2. Good Manufacturing Practices – Prepared by Industrial Technology
Development Institute – DOST
3. Mendoza, Jose M., Philippine Foods, Their Processing and Manufacture pp.
100-108
4. Guzman, Alcantara de, A Module in Food Preservation Technology and Home
Economics pp. 32-37
5. Guzman, Matilde P., Preservation of Philippine Foods pp. 122-136
5
Activity Sheet 1.1
TITLLE: Clean and sanitize processing tools, utensils and equipment.
STEPS/PROCEDURE:
a. Demonstrate how to prepare calibrate and use the different tools, equipment,
and utensils properly.
b. Demonstrate how to clean and sanitize processing tools, utensils and

equipment following the correct procedure.
RESOURCES:
Food Processing Tools, Equipment and Utensils
REFERENCES:
1. Fruit and Vegetables Processing , Revised Edition

2. Good Manufacturing Practices – Prepared by Industrial Technology Development
Institute – DOST
3. Mendoza, Jose M., Philippine Foods, Their Processing and Manufacture pp. 100-108
4. Guzman, Alcantara de, A Module in Food Preservation Technology and Home
Economics pp. 32-37
5. Guzman, Matilde P., Preservation of Philippine Foods pp. 122-136
6
LESSON 2
PREPARE THE RAW MATERIALS FOR JELLIES, JAM,

MARMALADES AND PRESERVES
INTRODUCTION
Lesson 2 focuses on the important things to considered in selecting, sorting and

grade fruits/vegetables and to the preparation of raw materials for jellies, jams,
marmalades and preserves.
ASSESSMENT CRITERIA
1. Fruits and vegetables are sorted, washed, peeled, sliced and cut according to
required sizes and shapes.
2. Prepared fruits and vegetables for jelly and marmalade making are boiled to
obtain desired juice extract.
3. Prepared fruits and vegetables for jam making are mixed with sugar.
4. Prepared fruits and vegetables to be preserved are cooked in syrup as
specified.
DEFINITION OF TERMS
Jelly Bag - used to strain juice from softened fruits and pulp
Pectin - water soluble substance obtained from fruits causing jellies to set
Plump - to moisten in liquid until full or round
Pulp - flesh of fruits/ vegetables
Syrup - mixture of sugar and water
7
JELLIES, JAMS, MARMALADE AND PRESERVES
Jelly is a soft, elastic, transparent food made from fruit juice boiled with sugar.
Jam is a food made by boiling fruit pulp with sugar until thick.
Marmalade is a clear, jelly-like mixture in which shreds or thin slices of fruits or peel are
suspended
Preserves are whole small fruits or vegetables or pieces of large fruits or vegetables cooked
in thick syrup until clear, plump and somewhat translucent.
Selection of fruits and vegetables for jellies, jams, marmalades and preserves
In sorting and grading fruits and vegetables, the following qualities must be
considered:
1. Wholesomeness
2. Cleanliness
3. Freedom from undesirable substances
4. Degree of perfection in shapes
5. Uniformity of sizes
6. Freedom from blemishes
7. Desirable aroma, color, flavor and texture
8. Nutritive value
Pectin is significant in jelly making because this substance causes jelly to set.
A mixture of slightly under ripe and ripe fruits is best for jelly-making. They are high
in acid and pectin content. If overripe fruits are used, the pectin changes into pectic acid.
Pectic acid will not form into jelly. Too green fruits, on the other hand, will not have
enough flavors.
Table No. 1 Philippine Local Fruits That are Rich in Pectin

Local Name Part of Fruits Used Pectin Content
(on a fresh
condition)
Anonas Pulp- ripe 2.14
Peeling- ripe 2.10
Pulp- unripe 2.03
Green Bayabas Whole fruit-ripe 1.41
Whole fruit- unripe 1.92
Red Bayabas Whole fruit- ripe 1.52
Whole fruit- unripe 1.18
Kamatis Whole Fruit- ripe 0.21
Whole fruit-unripe 0.72
Granada Pulp- ripe 2.95
Seeds-ripe 1.89
Pulp-unripe 3.08
8
Seeds-unripe 1.60
Guyabano Pulp-ripe 2.14
Pulp- unripe 1.77
Lokwat Pulp- ripe 1.15
Peeling-ripe 4.72
Pulp-unripe 1.75
Peeling- unripe 5.31
Papaya Pulp-ripe 1.95
Pulp- unripe 3.32
Pili Pulp-ripe 3.06
Pulp- unripe 3.34
Rimas Pulp- ripe 1.87
Pulp- unripe 3.96
Saging-bungulan Pulp- ripe 1.11
Pulp- unripe 0.88
Saging-butuan Pulp- ripe 1.49
Pulp-unripe 2.03
Saging-Gloria Pulp- ripe 0.49
Pulp- unripe 0.48
Saging- lakatan Pulp- ripe 2.08
Pulp- unripe 1.78
Saging-latundan Pulp- ripe 1.05
Pulp- unripe 2.97
Saging-morado Pulp- ripe 1.30
Pulp- unripe 1.42
Saging-saba Pulp- ripe 1.72
Pulp- unripe 1.58
Saging-ternate Pulp- ripe 0.93
Pulp- unripe 0.95
Santol Pulp- ripe 2.63
Pulp- unripe 2.50
Siniguelas Pulp and skin, ripe 2.52
9
PREPARATION OF FRUITS OR VEGETABLES FOR JELLIES,
JAMS, MARMALADES AND PRESERVES
Ingredients in jelly making
1. Fruit. Fruits for jelly making should have rich flavor. It should contain sufficient pectin
and acid. Jelly formation is possible only with the proper pectin to sugar acid ratio.
2. Pectin. A water soluble substance found in some slightly under ripe fruits that cause
jellies to set. Slightly under ripe fruit is capable of forming a gel when sugar and acid are in
the right proportions. Some local fruits which have high pectin content in medium ripeness
are guava (1.92), guyabano (1.77), santol (2.63), siniguelas (2.52), anonas (2.10) and chico
(look for pectin content of chico).
3. Acid. It makes the jelly firm and rigid in structure and is essential for flavor and gel
formation. Gel formation occurs from 2.5 to 3.5 pH value. The ideal pH value for successful
gel formation is pH 3.2. Fruits differ in acidity. If the fruits used for making jelly has lacked
in acid, it could be improved by adding commercial citric, tartaric acid, calamansi and
lemon juice.
4. Sugar. The formation of jelly, caused by pectin is agent by sugar. Like acid, it
controls the rigidity, strength of the jelly while acting as preservative at the same time. The
amount of sugar needed to add will depend upon the acid and pectin content of fruit juice.
If the solution has more acid, less sugar is required. High pectin content requires more
sugar. ¾ cup of sugar is recommended for a cup of fruit juice. Less than this would give
lower jelly strength. Always remember to mix the sugar to the juice before boiling. Refined
sugar is recommended to used for jelly making.
Steps in preparing fruits/ vegetables for jelly-making
1. Thoroughly wash the fruit or vegetables in cold water.

2. Extract the juice from the fruit or slice into small pieces and place in a pan. Add enough
water to barely cover the fruit.
3. Boil the fruit slowly until soft. Do not overcook because prolonged boiling reduces the
jellying strength of the pectin and gives a cloudy juice.
4. Transfer the cooked pulp and juice into damp jelly bag and allow the juice to drain
completely.
Extracting juice from the pulp . Extracting juice using a juicer
10
5. Test for pectin content.
6. Test for the fruit’s acidity.
Steps in preparing fruits/ vegetables for jam making
1. Wash the fruits and vegetables thoroughly in running water.

2. Pare the fruits, chop finely.
3. Test for pectin content.
4. Test for the fruit's acidity.
Steps in preparing fruits/ vegetable for marmalade making
1. Wash the fruits or vegetables thoroughly in running water.

2. Peel fruits and slice the pulp or peel thinly. Generally, the juice and the slices are
prepared separately. They are only mixed during the final boiling of the fruit and juice
with sugar.
3. Place the slices or peeling in a stainless steel kettle and add enough water to barely
cover.
4. Boil until soften.
5. To get the juice extract, transfer the cooked pulp into a jelly bag and allow dripping.
6. Test for the pectin content.
7. Test for the acid content.
8. Combine peel and juice. Add the required amount of sugar needed.
Steps in preparing fruits/ vegetables for making preserves
1. Wash the fruits or vegetable thoroughly in running water.

2. Pare and cut them into uniform sizes and shapes or leave them whole if in
small size.
3. Prepare syrup.
LET US REMEMBER:
In making jellies, jams, marmalades and preserves, carefully select and prepare the
fruits/ vegetables and other ingredients to be used in order to attain good results.
REFERENCES:
1. Food Processing – MATEA Based Textbooks

2. Fruit and Vegetables Processing Revised Edition
3. Secondary Processing Projects by Garcia, Ligaya B.
11
Activity Sheet 2.1
TITLE: Selecting and preparing fruits/vegetables for jam, jelly, marmalade and
preserve making
STEPS/PROCEDURE:
Form groups of four. Each group will bring different kinds of fruits/vegetables.
Demonstrate how to sort and grade fruits/vegetables according to prescribed qualities.
After sorting the, prepare it for jelly, jam, marmalade and preserve making as had been
discussed in this lesson.
RESOURCES:
Fruits/vegetables, Tools, Equipment, and Utensils for Processing Food by

Sugar Concentration
REFERENCES:
1. Food Processing – MATEA Based Textbooks

2. Fruit and Vegetables Processing Revised Edition
3. Secondary Processing Projects by Garcia, Ligaya B.
12
LESSON 3
PREPARE ACID, PECTIN AND SUGAR MIXTURE

FOR JELLIES, JAMS AND MARMALADES
INTRODUCTION
This lesson discusses the preparation of acid, pectin, and sugar mixture for jellies,
jams and marmalades. It includes pectin test and adjustment of sugar and acid
concentrations for good result of product.
ASSESSMENT CRITERIA
1. Required amount of pectin, sugar and citric acid are measured according to
specifications.
2. Measured pectin, acid and sugar are mixed with chopped fruit pulp/juice
extract/pieces of fruits according to specifications.
DEFINITION OF TERMS
For better understanding of the lesson, take a look at the word meanings below.
1. Acid – a substance that makes the structure of jelly is firm and rigid.
2. Denatured Alcohol- a type of alcohol from wood that is used to determine the
pectin content of fruit/vegetable juice. It is usually available in hard ware shops.
3. Gel – a colloidal dispersion of a solid in a liquid which may range from the nearly
liquid to the solid state, but is typically a semi-solid and a jelly-like consistency.
4. Gel meter - is an instrument similar to a graduated pipette, where fruit juice is
allowed to run down the Gel meter tube for one minute to test the pectin content.
13
Pectin Content of Fruits and Vegetables
Testing Pectin Content
To find out if a fruit has high or low pectin content, any of the following tests
may be performed:
1. Cooking test – Boil a small amount of juice with sugar. If gel sets, then it
is rich in pectin.
2. Alcohol test – mix one tablespoon of fruit juice and two tablespoons of
95% denatured alcohol. The following result will determine the pectin content
of the fruit juice.
a. Rich in pectin – a transparent jelly – like lump is formed Fruit juice

rich in pectin
b. Moderate amount of pectin – a jelly-like clot is not very firm and
could be broken into two or more lumps.
c. Very little pectin content –The clot could be broken into numerous
small pieces or the juice is cloudy.
3. Gel meter test – in this test, fruit juice is allowed to run down into tube
for one minute to test the pectin content.
There are two indications in a gel meter that will show if the fruit has
high or low pectin content.
a. Rich in pectin content - the juice is thicker and runs down into the
tube more slowly.
b. Low in pectin content - the juice runs below one-half (½) mark of the
gel meter after one minute.
Testing the Fruit Acidity
To test the acidity of fruits, mix one tablespoon of calamansi juice and one-
half cup of water. The following result will determine the acidity of the fruit juice.
a. High acid content - if the taste is as sour as the solution of

calamansi and water.
b. Lack acid content – if the taste of the solution is less sour.
* jellying may be improved by adding acid in the form of calamansi or lemon juice and or
commercial citric or tartaric acid.
Combining juices that has low acidity to juices with high acidity will proportion the sour
taste and correspond to desired quality.
14
Adjustment of Sugar and Acid Concentration
Jams, jellies and syrups must have the right sugar concentration. Fruit juices on the other
hand, must have the desired sugar acid proportion to give the best quality products. Hence,
knowing how to determine and adjust the sugar and acid concentration is important he
preparation of products.
A.Brix/Acid Ratio
The Brix/acid Ratio is sweetness – to – tartness relationship. It gives a ratio

compared with unity which forms a comparative scale for the acceptability of juice
concentrates. The Brix unit is the concentration of dissolved solids in an aqueous solution
or the % Soluble solids (%SS). The acid unit is the concentration of citric acid in the citric
juice.
B. Methods for Calculating Brix/Acids Ratio
1. Sugar Concentration
The Pearson Square Method is widely used to determine and calculate the degree
Brix. Here is how it performs:
Initial % SS % Purity of Sugar
Desired SS
(b) Difference between % purity (a) Difference between or

sugar and desired % SS initial % SS and desired
Desired % SS
Sample Calculation:
The % purity of sucrose is assumed to be 100%. Let us say you will make a syrup
with the concentration of 65% and water is 0% SS. Given a certain weight of juice or water,
you can determine the weight of needed sugar to add for obtaining the desired % SS by
using the formula below:
15
(required brix) a X (weight of juice or water) = required amount of sugar to be added
b
(desired concentration)
Problem:
How much sugar is needed to add if the water is 20 kg to make a syrup with
35◦ brix concentration?
Solution:
% SS water 0
% purity of sugar 100
Weight of water 20 kgs.
Required ◦ Brix 35
0◦ 100%
35◦
65◦ 35◦
35 X 20 = 10.8 kgs of sugar

65
Findings:
Therefore to get syrup with 35◦ brix concentration, add 10.8 kg sugar to 20 kg of water.
2. Acid Concentration
The % acid of fruit juices is called tritable acidity. Tritable is an important factor for
flavor quality. The product may be rejected if too high in acid, if too low, the flavor is bland
and unappealing. Hence, adjusting fruit juices to the desired acidity is important.
The acidity of fruit juices can be determined by titration. A certain weight of sample
is tritable with 0.1 normal sodium hydroxide solutions gives light pink color
The acid concentration can be determined by using this formula:
16
% of Acid = Volume of NaOH x Normality of NaOh x 0.6 x 100
Weight of sample
The initial % acid must be known so that the fruit juice can be adjusted to desired
acidity by using pearson square:
% Initial acid % purity of citric acid
Desired Acidity
(a)Difference between (b) Difference between

Initial % acid % purity of acid and
and desired % acid and desired % acid
 Insert problem and on determining acid concentration
Problem:
 Insert problem and on determining acid concentration
Solution:
% initial acid 0
Desired acid 3.2 %
% purity of citric acid 100 %
Weight of juice 20 kg
15% 100%
3.2 %
11.8% 96.8 %
11.8% X 20 kg
96.8%
17
0.122% X 20kg = 2.44 kg
LET US REMEMBER:
It is important to test the pectin and acid content of fruits because the amount of
sugar to be added will depend on the acid and pectin content of juice. As a general rule, the
higher the acid content, the less sugar required; the higher the pectin content, the more
sugar to add. For fruit juices that are rich in pectin, add ¾ to 1 cup sugar per cup of fruit
juice is recommended. If fruit juices have moderate amount of pectin, add less sugar, Fruit
juices with small pectin content should not be utilized for jelly making unless added with
concentrated pectin that are available in the market.
To produce a product of good quality, one must test the pectin and acid contents of
fruits when processing food by sugar concentration.
REFERENCES:
1. Fruit and Vegetable Processing, Revised Edition, pp.78-79

2. Philippine Foods, Their Processing and Manufacture, by Mendoza, Jose M.
pp. 101-102
3. Preservation of the Philippine Foods
By Leon, Sonia Y. de, Guzman, Martilde. , pp-123
18
Activity Sheet 3.1
TITLE: Prepare acid, pectin and sugar mixture for jellies, jams and marmalades
PROCEDURE:
The class will conduct a group activity. The group will select five kinds of local fruits
or vegetables. Every group will have the testing for pectin and acid contents so that they
will discover which among the local fruits and vegetables are best to use for jellies, jams,
marmalades and preserves.
RESOURCES:
Local fruits and vegetables, denatured alcohol, and kitchen tools and utensils.
REFERENCES:

2. Philippine Foods, Their Processing and Manufacture, by Mendoza,
Jose M. pp. 101-102
3. Preservation of the Philippine Foods
By Leon, Sonia Y. de, Guzman, Martilde. , pp-123
19
LESSON 4
COOK JAMS, JELLIES, MARMALADE, AND PRESERVES
INTRODUCTION
This lesson covers the specific method on processing jam, jellies, marmalades and
preserves. Also included are the different tests for determining the end point and the
characteristics of good finished products, possible problems, cause and prevention in the
process of making sugar concentrated products are all here.
ASSESSMENT CRITERIA
1. Mixture is heated and cooked according to required consistency.
2. Desired endpoint is checked and tested as specified.
DEFINITION OF TERMS
1. crinkles - wrinkles
2. jellying point/setting point - point when sugar concentration reaches 60%
3. scum - a film covering on the surface of the jelly
20
METHODS OF COOKING SUGAR-CONCENTRATED PRODUCTS
A. Jellies
1. Measure the required amount of sugar to be mixed with fruit juice -

add ¾ to 1 cup sugar for every cup of juice. Stir to dissolve the sugar.
2. Strain to remove any lumps of sugar, scum or dirt.
3. Cook rapidly without stirring until jellying point is reached.
4. Skim and pour in sterilized jars while still hot.
5. Seal and label.
B. Jams
1. Cook the pulp until soft.

2. Add sugar when pulp is completely softened, otherwise the fruits becomes hard
if the sugar is early added. The usual proportion is ½ to ¾ cup of sugar per cup
of pulp. If the fruit is moderately rich in protein, add smaller amount.
3. Boil rapidly until the jam starts to set in. (The secret of making jam is cooking
slowly before adding the sugar and rapidly afterwards.)
4. As the jam reaches setting point, turn fire off and remove the scum by scooping
with a clean wooden spoon.
5. Pour the jam into sterilized jars while still hot.
6. Seal and label.
C. Marmalades
1. Measure the required amount of sugar to be mixed with fruit juice -

add ¾ to 1 cup sugar for every cup of juice. Stir to dissolve the sugar.
*The amount of sugar needed depends on the composition of the juice. More sugar
can be added to juices rich in pectin and acid than those deficient in one or both
constituents.
2. Boil sugar, juice and peel/slices or chops of fruit until it reach the jellying point,
usually at 104◦c. A good marmalade should have a jelly-like consistency and not
syrupy.
3. Pour marmalade into sterilized jars.
4. Seal and label.
D. Preserves
1. Prepare the kind of syrup needed for the fruit, you may select from these forms:
a. Thin - 3 cups water to 1 cup sugar

b. Medium - 2 cups water to 1 cup sugar
c. Thick -1 cup water to 1 cup sugar (good for sour fruits)
21
2. Drop the fruit into boiling syrup and cook until fruit is clear and tender. Make
sure that the fruits are covered with the syrup so that the surface will not dry up
and harden before the syrup is absorbed by the pieces.
3. Cook rapidly so that the preserve will look bright and attractive.
4. Drain fruits.
5. Arrange the cooked fruit in a sterilized jar and pour hot syrup.
6. Remove air bubbles.
7. Half – seal.
8. Sterilized jars for 25 minutes in a boiling water.
9. Seal tightly.
10. Place jars upside down to test for leakage.
11. Label properly.
TESTING THE JELLYING POINT
One or both of the following tests may be used to make sure that the mixture has reached
its jellying point.
1. Bubble formation – if large bubbles have briskly appears with small bubbles
beneath.
2. Cold Plate test – put three drops of jelly in a cold plate, after a while, the
consistency reached by the jelly will be reveal. Remove the pan from heat when
doing this test
Ways of Doing the Cold Plate Test
a. Cold plate test with water. Pour a small amount of boiling syrup into a
saucer with slight cold water. The jellying point is reached if the syrup
forms a softball with crinkles. Lift it out from water and gently pushed by
your finger, the ball should remain on its shape.
b. Without water. Cool a teaspoonful of jelly in a saucer. The jellying point
has been reached if the surface of the syrup sets and crinkles when pushed
with the finger.
3. Spoon, sheet or flake test. Dip a wooden spoon into the boiling jelly. Cool
slightly. Lift and tilt the spoon until the syrup runs down the side.
The jellying point has been reached if the jelly sets on the spoon, and the last two drops flows
together and fall off the spoon as one sheet of flake.
22
4. Temperature test. Before cooling the jelly, get the temperature of the boiling
jelly. It will set when the juice heat is at 8o to 10o Farenheit, higher than the
boiling point of water. The range is usually 119.5◦ to 222◦ Farenheit depending
on the desired consistency.
CHARACTERISTICS OF A STANDARD FINISHED PRODUCT
A. Jellies
1. Clear, transparent and attractive color.

2. Forms are retained, quivers and do not flow when removed from their
containers.
3. Natural flavor and aroma of fruit is retained.
4. Texture is tender.
B. Jams
1. The color is bright, thick and smooth when spread.

C. Marmalades
Has a jelly – like consistency and not syrupy.
D. Preserves
1. Sparkling and glistening.

3. Plump, soft and tender.
PROBLEMS IN JELLY MAKING:
Problems are likewise encountered in the process of making jelly. In Table 1

below, the different causes of failures in jelly making and their prevention are discussed.
Condition
(Product Usable Unless Causes Prevention
Spoilage Indicated)
1. Fruit used is deep 1. Fruit should be firm

green. ripe.
Jelly is cloudy
2. Fruit may have been 2. Fruit should be cooked
cooked to long before only until it is tender.
straining.
23
3. Drip the jelly through a
3. Juice may have been cotton flannel bag to
squeezed from fruit. obtain clearest jelly.
4. Next time, work more

quickly.
5. Upon reaching jelly

point, pour the mixture
4. Jelly is poured into jar into jars and seal.
too slowly.
5. A jelly mixture is
allowed to stand before
it was poured into jars.
1. Using too much 1. Mix the sugar

sugar. thoroughly in juice
until completely
dissolved.
2. The mixture has 2. Cook a little longer.

been cooked too little.
3. The mixture may

have been cooked too 3. Long, slow cooking
slowly or too long. results in too much
evaporation of the
4. Undissolved sugar water content of the
which stuck to the fruit.
pan was washed into
Jelly contains glass like
the jelly as it was 4. Ladle jelly into the jar
particles
poured. instead of pouring it.
Or, carefully wipe side
of the pan to remove
sugar crystals with a
damp cloth before
5. If jelly is grape, the filing jars.
crystals may be
tartaric acid, the 5. Allow juice to stand in
natural substance in refrigerator for several
grapes from which days; then strain it
cream of tartar is through two
made. thicknesses of damp
cheesecloth before
preparing jelly. Use
canned juice. If
sediment is at bottom
24
of jar, carefully pour
juice off so as not to
disturb sediment.
1. Fruit used has little 1. Use full flavored fruits;

flavor. tree ripened ones are
best.
Jelly is low in fruit flavor 2. Jelly was stored too 2. Jelly should not be
long. stored for over a year.
3. Storage area was too 3. Storage area should be

warm. cool, dark and dry.
1. If bubbles are 1. Be sure to test for

moving, jelly is seal before storing
spoiling; usually jars.
the airtight seal has
been broken. (Do
not eat).
Jelly has bubbles 2. If bubbles are

( may denote spoilage) 2. Hold utensils close
standing still, to top of jar and
utensil pouring jelly pour into air
is not held close to quickly.
top of jar or jelly is
poured slowly.
1. Syneresis or “weeping” 1. None

usually occur in quick-
setting jellies and is due
to the quality of acid
and the quality of pectin
Jelly “weeps” in the fruit.
2. Storage conditions are 2. Store in cool, dark

not ideal.
and dry place.
Jelly is tough or stiff

1. Too much pectin in 1. Use fruit which is
fruit riper. If adding pectin,
do not add as much.
25
2. Cook just enough. Do
2. Jelly is overcooked. not overcook.
3. Prolonged cooking due 3. When pectin is not

to insufficient sugar added, ¾ cup of sugar
used to reach jellying per cup of juice is right
stage. amount for most
fruits. When using
measuring cup, level
off sugar with straight
edge of a knife.
Yeasts grow on jelly when Test for seal before storing

seal is not airtight jelly.
(usually noticeable in jar
Jelly ferments sealed with paraffin)
causing the jelly to
breakthrough paraffin and
to “weep”
Jar is not sealed properly, Use vacuum sealing nest

allowing mold to grow on time. Test for seal before
Jelly molds surface of jelly. May storing jelly.
denote spoilage; if growth
of mold is heavy. Do not
eat.
Problems in Jam-Making
In Table 2 below, the different causes of failures in jam-making are enumerated.
Table 2. Problems in Jam-Making
CONDITION CAUSE
Prolonged boiling
Too much acid
Too little acid
Slack Jam Too little pectin
Presence of mineral salts in fruits
Too much sugar in relation to pectin
Too long boiling time

Syneresis Insufficient cooling after filling
(Weeping or Use of discolored pulp
bleeding) Excessive use of buffers
Contamination with metals
26
Biological causes and mechanical
injury
Too much acid

Too little acid
Prolonged boiling
Crystallization
Too much cream of tartar
Too long standing in pan after cooking
Very hard water used in pre-cooking

Hard or
fruit or peel
shrunken fruit
Boiling of fruit or peel in heavy syrup
(happens also in
with insufficient pre-cooking
marmalade)
Excessive humidity of jam storage area
Contamination prior to sealing of jars
and bottles
Mold and yeast
Low-soluble solid content of the
growth
product.
The danger line is 65% slack jam
How Fruits are made into sugar concentrated products?
Sample Recipes
Jellies
1. Santol Jelly
Ingredients:
Santol fruit
Sugar
Procedure:
1. Prepare an equal amount of slightly under ripe and just ripe santol.
2. Wash very well and blanch for about five minutes. Pare.
3. Cut pulp into small pieces and place in pan together with the seeds.
4. Add enough water to barely cover the fruit.
27
5. Boil gently until soft.
6. Pour into jelly bag to squeeze out the juice.
7. Allow to settle. For every cup of juice, add ¾ to 1 cup of sugar.
8. Dissolve sugar by stirring.
9. Boil and strain again to get rid of undissolved sugar, scum or dirt.
10. Cook rapidly without stirring until jellying point is reached.
11. Skim and pour while still hot in sterilized jars.
12. Cool slightly and pour melted paraffin one-eight inch thick.
13. Prick air bubbles that may appear in paraffin to ensure complete sealing.
14. Label & store.
2. Guava Jelly
Ingredients:
¾ to 1 cup of sugar for every cup of guava juice

1 tablespoon calamansi juice for every cup of juice
Procedure:
1. Prepare an equal mixture of slightly under ripe and ripe mature guavas.
2. Wash very well and remove blossom ends.
3. Cut into halves and quarters.
4. Place in an enamel or stainless steel kettle and add enough water to cover the fruit.
5. Boil gently until soft.
6. Place cooked fruit in a cheesecloth or jelly bag. Let juice drip from the bag.
7. Do not include pulp.
8. Add ¾ to 1 cup of sugar .and one tablespoon kalamansi juice for each cup of guava
juice.
9. Cook over strong fire until the jellying point is reached.
10. Pour while still hot into sterilized jars.
28
11. Pour melted paraffin one-eight inch thick before jelly is completely cooled.
12. Prick air bubbles that may appear in the paraffin to ensure complete sealing.
13. Label and store.
Jams
1. Pineapple Jam
Ingredients:
1 cup of sugar per cup of fruit pulp

Pineapple pulp
Procedure:
1. Use regular-size ripe pineapples.
2. Peel the fruit and remove the eyes.
3. Wash very well and grate in papaya grater or cut into small
pieces and chop finely.
4. To every cup of chopped or grated pulp, add one cup of sugar.
5. Boil until thick.
6. While still hot, pour into sterilized jars and seal tightly.
7. Label and store.
2.Mango Jam
Ingredients:
Mango pulp
¾ cup of sugar per cup of fruit pulp
1 tablespoon calamansi juice
2 tablespoons glucose (optional)
Procedure:
1. Choose fully ripe mangoes.
2. Wash very well. Slice and scoop out the flesh.
29
3. Mash the pulp or flesh and measure. Add sugar.
4. Place in pan and boil over strong fire, stir constantly.
5. After about three minutes, add kalamansi juice.
6. Continue stirring until mixture is thick.
7. Remove from heat and pour while still hot in sterilized jars.
8. Seal tightly.
9. Label and store.
Marmalades
1.Santol Marmalade
Ingredients:
1 cup of santol pulp

1 cup of santol juice
1-1/2 cups of sugar
Procedure:
1. Wash and blanch santol for about five minutes.
2. Pare, cut and remove seeds.
3. Chop the pulp finely and measure in cups.
4. Place seeds and skin in an enamel or stainless steel pan and pour enough
water to just cover the fruit.
5. Simmer gently and strain the juice.
6. Combine juice with chopped pulp and measure. For every cup of combined pulp
and juice, add ¾ cup of sugar.
7. Stir well to dissolve sugar.
8. Cook over strong fire until mixture thickens and until fruit pulp is clear
and transparent.
9. Remove from heat, stir and skim alternately for three minutes.
10. Pour into sterilized jars while still hot and seal at once.
30
11. Label and store.
2.Orange-Mango Marmalade
Ingredients:
8 ripe mangoes
2 oranges
Peel of 1 orange
Sugar
Procedure:
1. Wash, peel and scoop out flesh of mango with spoon.
2. Chop finely using a stainless steel knife.
3. Remove peel and seeds from orange.
4. Chop finely also using a stainless steel knife.
5. Shred the orange peel.
6. Combine chopped mango, orange pulp and peel in an enamel or stainless steel
kettle. For every cup of the combined mixture, add ¾ to 1 cup of sugar.
7. Stir until sugar is completely dissolved.
8. Boil mixture rapidly while constantly stirring until thick.
9. Pour while still hot into sterilized jars.
10. Seal immediately, label and store
Preserves
1. Banana Preserve
Ingredients:
Banana, saba
Sugar
Water
Citric acid
Procedure
31
1. Use ripe saba variety bananas. Boil in enough water. Peel. Remove adhering
fibers.
2. Prepare syrup of two parts of sugar and one part of water. Cook the bananas in
the syrup for 15 minutes.
3. Soak overnight.
4. The following day, drain bananas. Boil syrup for 15 minutes and add citric acid
(1/4 tsp for every 4 cups syrup).
5. Pack bananas in preserving jars. Fill bottles with syrup. Remove bubbles; then,
refill with syrup.
6. Half-seal sterilized jars for 25 minutes in boiling water or for 15 minutes in a

pressure cooker. Seal tightly.
7. Label and store.
2. Langka Preserve
1. Remove seeds and cut both ends of the fleshy bulbs.
2. Wash and cook for 10 minutes in syrup (one part of sugar to two parts of water)
soak in syrup.
3. Drain bulbs, pack in sterilized jars and pour boiling syrup.
4. Remove air bubbles. Refill spaces with syrup. Half-seal.
5. Sterilize pint jars in boiling water for 30 minutes. Seal tightly. Place jars upside
down to test for leakage.
6. Cool and label.
7. Store in cool dry place.
3. Kamias Preserve
1. Select big mature, firm kamias. Soak in lime water (one teaspoonful of lime to a
liter of water) overnight.
2. Wash and boil in a copper vat or kettle with enough water to cover.
3. Stir once in a while. When the natural color of the kamias has set, remove from
fire and soak in cold water for two hours.
4. Drain and press each one lightly to remove excess water. Prepare syrup made up
of two parts of sugar and one part of water.
5. Boil kamias in the syrup for 30 minutes. Drain.
6. Pack in jars and pour syrup. Remove air bubbles and refill with syrup.
32
7. Half-seal and sterilize pint jars for 25 minutes in boiling water. Seal tightly.
8. Label and store.
4. Kundol preserve
1. Select mature kundol. Peel thinly and slice into desired size and shape.
2. Soak in lime water (one teaspoon of lime to a liter of water) overnight.
3. Wash and blanch in boiling water for 10 minutes. Drop in cold water. Drain.
4. Boil in syrup (two parts of sugar and one part of water). Soak overnight.
5. Cook in syrup until thick. Drain and pack the kundol in preserving jars.
6. Fill with syrup. Half-seal and sterilize pint jars for 20 minutes in boiling water.
Seal tightly label and store.
LET US REMEMBER:
Following the prescribed procedure will eliminate the possibilities of failure in

making jams, jellies and marmalades. It is a must for you to know how to test the jellying
point of sugar concentrated products.
SELF CHECK
DIRECTIONS: Select the best answer from the four choices. Write the letter of the correct
answer in your test notebook.
1. Which of the following is one of the steps followed in cooking jams?
a. Add the sugar when pulp is completely softened.

b. Cook rapidly without stirring until jellying point is reached.
c. The sugar, juice and peel of sliced fruits are boiled to jellying point.
d. Boil the fruit until soft.
2. How many cups of sugar is added if you have 15 cups water, if the ratio of thin syrup is
3:1 ( 3 cups water : to 1 cup sugar )
a.3 cups sugar c. 5 cups sugar

b.4 cups sugar d. 6 cups sugar
3. Which of the following tests is used to determine jellying point?
a. bubble formation c. jelmeter test

b. cooking test d. pectin test
4. Which of the following is one of the causes of syneresis in jams?
a. excessive use of buffers c. too little pectin

b. too little acid d. too much sugar
5.Which of the following is one of the characteristics of a good preserve?
33
a. jelly-like consistency c. plump, soft and tender
b. thick and smooth d. not syrupy
REFERENCES:
1. Fruit and Vegetable Processing, Revised Edition pp.78-104

2. Food Processing – MATEA – Based Textbook pp.30-31
3. Philippine Foods, Their Processing and Manufacture
By Mendoza, Jose M, pp. 100-113
34
Activity Sheet 4.1
TITLE: Cook jellies, jam, preserves and marmalades
STEPS/PROCEDURE:
Form a group of five. Each group will cook jellies, jam, preserves and marmalades
using fruits/vegetables that are locally available. Prior cooking, perform any test of jellying
point to produce good quality products.
RESOURCES:
Fruits, Vegetables, other ingredients, kitchen tools, equipment and utensils.
REFERENCES:
2. Fruit and Vegetable Processing, Revised Edition pp.78-104

4. Food Processing – MATEA – Based Textbook pp.30-31
5. Philippine Foods, Their Processing and Manufacture
By Mendoza, Jose M, pp. 100-113
35
LESSON 5
PREPARE PRODUCTION REPORT
INTRODUCTION
This lesson deals with the preparation of production reports that are done after processing.
This will help you to determine the potentials and abilities of your product to gain profits.
ASSESSMENT CRITERIA
1. Daily production report input, output and variances are documented

according to enterprise requirements.
2. All production data gathered are recorded and presented according to the
prescribed format.
LET US DEFINE:
1. Cost – expense
2. Cost of product – total expenses incurred in processing the product
3. Profit – gain
4. Unit cost – the cost of product per piece
PRE-TEST
Direction: Read the questions carefully. Select the best answer from the four choices and
write the letter in your test notebook.
1. Why is it necessary to determine the unit cost of the product?
a. to have plenty of sales c. to have profit in selling

b. to know the cost of the d. to know the price at which
product one sells her product
2. How will you determine the unit cost of a certain product?
a. cost of production divided by number of servings

b. cost of production divided by number of servings sold
c. cost of production minus sales
d. cost of production plus profit
3. How much is the net profit if the total sale is P 235. 25 and the
cost of the product is P 155. 50?
a. Php 79. 25 c. Php 79. 75

b. Php 79. 50 d. Php 80. 00
36
4. What items are added to determine the cost of product?
a. ingredients and unit cost c. ingredients and operating

expenses
b. ingredients and sales d. ingredients and profit
5. If the unit cost of a product is P20. 00, how much is the selling priced if 50% is
added to the unit cost?
a. 25 .00 b. 30.00 c. 35.00 d. 40.00
37
In a small-scale processing operation, the following information must be recorded

properly:
1. Daily production. Record of the number of packs per product that is processed
daily should be kept.
2. Daily sales. Every sale of the finished product should be recorded. A weekly
inventory of the products not sold is important and this should be equivalent to
the difference between the product produced and the amount sold for the week.
3. Daily expenses. All expenses incurred for the day like cost of ingredients,
packaging materials, travel expense and others should be recorded.
PROCEDURE FOR DETERMINING THE SELLING PRICE

OF PROCESSED PRODUCTS
The selling price of the product should be determined after computing all the
expenses incurred. This is done to ensure that the seller does not lose in the selling
enterprise
The following steps and examples are of help in learning how to

determine the selling price of the processed product.
1. List down all the food ingredients purchased.

2. Make a list of the operating expenses.
a. Labor
b. Gas/Fuel/Electricity
c. Transportation
d. Miscellaneous expenses (include all other items not included in number 1,
like napkins, wrappers, etc.)
e. Rentals, if any
3. List down all the expenses for ingredients and the operating expenses.
4. Determine the number of products yield.
5. Divide the total cost with the number of yield to get the cost per product/yield.
6. Decide how much you will add to each unit cost for the selling price. The
percentage range from 15% - 40% of the food cost.
EXAMPLE
The recipe prepared is Pineapple Jam.
Marketing List
A. Ingredients : Cost
2 pcs. pineapple 30.00

1 kilo refined sugar 30.00
Total Cost Php 60.00
38
B. Operating Expenses:
Gas ( approx. ) 10.00

Transportation 7.50
Misc. soap 1.00
3 preserving jars 20.00
Total Cost Php 38.50
C. Cost of A plus B Php 98. 50
II. Number of Servings/yield: 3 bottles pineapple jam
III.Cost per serving/yield: Php 98.50 divided by 3 bottles pineapple jam =

Php 32.83
or
Php 32.85
IV. Selling Price : You can add from 15% to 40% of the food cost:
15% of 32. 85 = 4.93 or 4. 95
40% of 32. 85 = 13.14 or 13.15
The selling price of pineapple jam can therefore range from Php 37.80 to
Php 46.00.
The 15% increase in food cost will therefore mean a profit of P 4.95 per bottle, while 40%
increase will net Php 13.15 per bottle sold.
FINANCIAL RECORDING
A sample of a simple record for a product prepared and sold is shown below:
NAME OF PRODUCT: PINEAPPLE JAM

DATE MANUFACTURED: November 22, 2011
Sales= PROFIT
COST OF PRODUCT = YIELD Php138. LESS= =
Php 98.50 =3 00 Php98.50 Php39.5
0
No. of Unit No. Cost
Operatin Sellin
Ingredie serving cost of Total of Left- Net
g Total g
nts / Per yield Sales produ over Profit
Expenses Price
yield yield Sold ct
Php 3
Php Php Php Php Php Php Php
98.5 3 bottle
60.00 38.50 32.85 46.00 138.00 98.50 0 39.50
0 bottles s
39
LET US REMEMBER:
Keeping a record of the expenses and income help the seller keep
track of the business. It can tell where the money was spent the most and why; when one
has made brisk business or not; and where one has to improve in terms of the expenses
and sales.
SELF CHECK
DIRECTIONS: Read the questions carefully. Select the best answer from the four choices
and write the letter in your test notebook.
1. Why is it necessary to determine the unit cost of the product?
a. to have plenty of sales c. to have profit in selling

b. to know the cost of the d. to know the price at which
product one sells her product
5. How will you determine the unit cost of a certain product?

6. How much is the net profit if the total sales is P 235. 25 and the
cost of the product is P 155. 50?
a. Php 79. 25 c. Php 79. 75

b. Php 79. 50 d. Php 80. 00
a. ingredients and unit cost c. ingredients and operating

expenses
b. ingredients and sales d. ingredients and profit
5. If the unit cost of a product is P20. 00, how much is the selling price if 50% is
a. 25 .00 b. 30.00 c. 35.00 d. 40.00
REFERENCES:
Homemaking for You and Me I (Foods and Nutrition) pp. 15-17

Fruit and Vegetable Processing, Revised Edition pp 244-245
40
Activity Sheet 5.1
TITLE: Prepare Production Report
STEPS/PROCEDURE:
List down all the expenses incurred in processing your products. Then,
compute the cost of production; the unit cost of each product; and determine your
selling price. Make a record of your products made.
RESOURCES:
Record Notebook, ballpen, pad paper, calculator
REFERENCES:
Homemaking for You and Me I (Foods and Nutrition) pp. 15-17

Fruit and Vegetable Processing, Revised Edition pp 244-245
41
SELF CHECK
Directions: Read the following sentences carefully and select the letter of the correct
answer. Write your answers in your test notebook
1. What is bowl-shaped kitchen utensils with holes used for draining off liquids and
rinsing foods?
a. colander
b. mixing bowl
c. strainer
d. bowl

a. colander
b. jelly bag
c. strainer
d. a piece of cloth
8. What instrument is used to measure the pectin contents of fruits?

a. jelmeter
b. jelly thermometer
c. refractometer
d. candy thermometer
7. What equipment is used to filter the juices to a finer texture?

a. blender
b. centrifuge
c. hydraulic press
d. juice extractor
8. How is processing tools, utensils and equipment sanitized?

a. rinsing thoroughly in tap water
b. soaking in water with detergent
c. soaking in 150-200 ppm chlorinated water
d. Drying under the sun
10. What water-soluble substance is found in some slightly underripe fruits that
causes jellies to set?
a. acid
b. pectin
c. pulp
d. sugar
11. Which of the following is made from fruit juice and pulp?
a. jam
b. jelly
c. marmalade
d. preserve
42
12. What product is made from fruit juice only?
a. jam
b. jelly
c. marmalade
d. preserve
13. Which of the following should be selected for jelly making?

a. ripe fruits only
b. slightly underripe only
c. mixture slightly underripe and ripe fruit only
d. overripe fruits only
14. Which of the following qualities must be considered in sorting fruits and
vegetables for sugar concentrates?
a. good odor
b. tender
c. uniformity of sizes
d. palatability
15. What product is a clear-jelly-like mixture in which shreds or thin slices of fruits
or peel are suspended?
a. jelly
b. jam
c. marmalade
d. preserve
16. How is the fruit pulp prepared for jam making?

a. boiling
b. chopping
c. squeezing
d. paring
17. Which of the following is one of the steps in preparing preserves?

a. extracting the juice
b. combining peel and juice
c. cooking fruit in syrup
d. testing pectin content
18. What substance makes jelly firm and rigid in structure?

a. acid
b. pectin
c. sugar
d. salt
19. How is alcohol test used to determine the pectin content of fruits?
a. boil juice with denatured alcohol
b. mix juice and denatured alcohol
c. let juice and alcohol run down the jelmeter tube
d. drop juice into denatured alcohol
43
20. To test the fruit’s acidity, compare the fruit juice with the standard acid solution.
How do you prepare the standard acid solution?
a. mix 1 tablespoon calamansi juice to 6 tablespoons water
b. mix 1 tablespoon calamansi juice to 7 tablespoons water
c. mix 1 tablespoon calamansi juice to 8 tablespoons water
d. mix 1 tablespoon juice to 10 tablespoons water
21. What ingredients determine the amount of sugar needed in jellies, jam and
marmalade?
a. fruit and pectin
b. fruit and acid
c. pectin and acid
d. pectin and peel
22. Which of the following is one of the steps followed in making jams?
a. add the sugar when pulp is completely softened
b. cook rapidly without stirring until jellying point is reached
c. the sugar, juice and peel of sliced fruits are boiled to jellying
point
d. boil the sugar syrup until thick
23. How many cups of sugar is added if you have 15 cups water, if the ratio of thin
syrup is 3:1 (3 cups water to 1 cup sugar)
a. 3 cups sugar
b. 4 cups sugar
c. 5 cups sugar
d. 6 cups sugar
24. Which of the following tests is used to determine the jellying point?
a. bubble formation
b. cooking test
c. jelmeter test
d. pectin test
25. Which of the following is one of the causes of syneresis in jams?

a. excessive use of buffers
b. too little acid
c. too little pectin
d. too much sugar
26. Which of the following is one of the characteristics of a good preserve?

a. jelly-like consistency
b. thick and smooth
c. plump, soft and tender
d. not syrupy
27. How many cup of sugar is added if the fruit juice is rich in pectin
a. ½ cup
44
b. ¾ cup
c. 1 cup
d. 1 ¼ cups
28. What is the secret in making jam?

a. boil rapidly before adding the sugar and slowly afterwards
b. boil slowly before adding the sugar ad rapidly afterwards
c. add sugar and boil slowly
d. add sugar and boil rapidly
29. Why should a seller determine the selling price of her product before selling it?
a. to have plenty of sales
b. to obtain the unit cost
c. to know the price at which she sells her product
d. to have profit in selling
30. How do you determine the unit cost of a certain product?

31. How much is the net profit if the total sales is P235.25 and the cost of the
production is P155.50?
a. P79.25
b. P79.50
c. P79.75
d. P80.00
a. ingredients and unit cost
b. ingredients and sales
c. ingredients and operating expenses
d. ingredients and profit
33. How much is the cost of the recipe if the total expenses for ingredients is P75.00
and the total cost for operating expenses is P35,00?
a. P105.00
b. P110.00
c. P115.00
d. P120.00
34. How much is the total sales if 10 jars of jellies are sold for P25.00 per jar?
a. P225.00
b. P240.00
c. P250.00
d. P255.00
35. If the unit cost of a product is P20.00, how much is the selling price of 50% is
45
a. P30.00
b. P40.00
c. P45.00
d. P50.00
46
Republic of the Philippines
Department of Education
PUBLIC TECHNICAL-
VOCATIONAL
HIGH SCHOOLS
PUBLIC TECHNICAL-
VOCATIONAL
HIGH SCHOOLS
Unit of Competency: PACKAGE PROCESSED FOOD PRODUCT
Module Title: PACKAGING PROCESSED

Module No. 2
FOOD PRODUCTS
0
TABLE OF CONTENTS
Module Title: Packaging Processed Food Products Page
Introduction ........................................................................................... 2-5
Lesson 1 - Prepare equipment, tools and materials ............................... 6-17
Lesson 2 – Undertake packaging of processed food products ............... 18-28
Lesson 3 – Undertake post-packaging procedure ................................ 29-35
Self Check .......................................................................................... 36-38
Answer key…………………………………………………………………………….39
Reference……………………………………………………………………….………40
Acknowledgment………………………..……………………………………………41
1
MODULE 2
QUALIFICATION TITLE : FOOD PROCESSING NC II
UNIT OF COMPETENCY : PACKAGE FINISHED/ PROCESSED

FOOD PRODUCTS
MODULE TITLE : PACKAGING
FINISHED/PROCESSED FOOD
PRODUCTS
NOMINAL DURATION : 100 HOURS
INTRODUCTION
This module covers the knowledge, skills and attitudes required in

packaging processed food products such as preparing and packaging equipment,
tools, and materials; packaging of processed food products; and post packaging
procedures of processed food products.
SUMMARY OF LEARNING OUTCOMES:
After completing this module, you should be able to:
LO 1. Prepare packaging equipment, tools, and materials

LO 2. Undertake packaging of finished/processed food products and
LO 3. Perform post packaging procedures.
PRE-TEST
Direction:
Let’s find out how much you already know about packaging of processed
food products. Read the questions carefully and select the letters of the correct
answers. Write your answers in your test notebook.
1. What is the process of putting processed foods into containers?

a. canning c. packing
b. packaging d. wrapping
2. Which of the following is not a reason for packaging finished products?

a. Protect processed foods against contamination.
b. Make distribution of the products to various market outlets easier.
c. Minimize damage to product while in transit.
d. Identify the products.
2
3. Which of the following is a packaging tool?
a. glass c. flexible
b. food scales d. plastic
4. Which of the following is a packaging material?

a. can sealer c. cap seal
b. plastic sealers d. plastic protect cap sealer
5. What packaging material is used for heavy loads?

a. corrugated carton c. composite cans
b. paper and paperboard d. plastic container
6. Which of the following is one of the oldest packaging materials for many
food products like preserves, condiments, beverages and juice?
a. indigenous materials c. metal containers
b. glass container d. carton
7. What packages are in demand nowadays and are used as alternatives to

traditional packaging methods?
a. bags c. jars
b. flexible d. pouches
8.. What packaging material is appropriate for ham and bacon?

a. cryovac films c. PVC wraps
b. PVDC – coated films d. PE bags
9. What is the process of identifying or describing a product by placing printed

or graphic materials on a container or wrapper?
a. labeling c. wrapping
b. packaging d. sealing
10. What is the most visible part of a package?

a. container c. label
b. cover d. wrapper
3
II – MODIFIED TRUE or FALSE
Direction: The underlined word in every sentence is wrong which makes

the statement false. Look for the correct answer inside the boxes and write it in
your test notebook.
LABEL PLASTIC CONTAINERS
CONTAINERS FLEXIBLES
MATS EASIER
POLYETHYLENE GLASS
CAN SEALER BAGS
1. Packaging means putting processed foods into the box.

2. Products are packaged to make distribution of the products to various
market outlets harder.
3. Capseal is an equipment used to seal tin cans.
4. Corrugated Carton is a leak-proof and does not cause undesirable
flavor and odor.
5. Paper and paperboard are indigenous packaging materials.
6. Flexibles are lighter and more resistant to corrosion.
7. Composite containers are pouches, bags, reels, sheets or strips made
out of a single layer or combined layersoft paper, foil and cellophane.
8. Tags are well-suited for the small, single-serve packs so popular
nowadays.
9. Labeling is the most visible part of a package.
10. Glass jars are appropriate packaging material for dried and smoked
fish.
III – IDENTIFICATION
Direction: Read the following sentences carefully. Select
the correct answer inside the circle and write it in your test
notebook.
1. Identifying a product by placing printed materials on a container or

wrapper.
 Label
 Labeling
4
2. A part of a package that tells consumers about the product.
 Label
 Labeling
3. One of the items printed in a label.
 Net content
 Weight of package
4. Flexibles should be free from pinholes.
 Leak inspection
 Product testing
5. Products stored in the refrigerator.
 Jams and jellies

 Tocino and
longganisa
5
LESSON 1
PREPARE PACKAGING EQUIPMENT, TOOLS AND MATERIALS
WHAT IS THIS LESSON ABOUT?
This lesson deals with packaging equipment, tools and materials. This
includes the procedures in selecting and checking appropriate packaging
materials.
ASSESSMENT CRITERIA:
1. Packaging materials are selected and checked according to the

finished processed food products’ specifications.
2. Packaging materials of varying sizes are washed and sterilized in
accordance with manufacturers’ specifications.
3. Appropriate tools and equipment are selected according to
specified packing requirements.
4. Packaging equipment is checked and readied according to
manufacturer’s specifications.
5. Operation of packaging equipment is monitored to ensure
conformity with specified product.
PRE TEST
Directions: Carefully read the questions and choose the best answer from the
options given. Write only the letter of your answer on your paper.
1. Which of the following is an importance of packaging?

a. serves as a means of protecting the goods for transport
b. enhances product market appeal
c. both a and b
d. advertise the product
2. What is the best packaging material for fish processed through canning?
a. tin can c. thermo-plastics
b. polyethylene bag d. paper board
3. If you are assigned to select packaging materials, which of these factors will you
consider?
a. appearance c. composition
b. reliability d. all of these
4. Which of the following makes packaging material ideal for packaging

finished/processed products?
6
a. ability to reduce bacterial spoilage
b. can prevent odor formation
c. cheap and recyclable
d. both a and b
5. If you process food by canning but you don’t have can sealer in the school, will
you use tin cans?
a. No, because they must be sealed with a can sealer.
b. Yes.
c. Maybe.
d. I don’t know.
DEFINITION OF TERMS
1.Laminate - a product made by bonding together two or more layers of

material
or materials by adhesive through heat and pressure
2. Conformity – a behavior that agrees with accepted conventional

standards.
3. Contamination – the act or process of making something impure or dirty by

mixing harmful impurities into it or by putting it in contact with something
harmful.
4.Corrosion - an act of wearing away gradually (by action of rust or chemicals)
5.Corrugated - wrinkled
5.Deterioration – lessening in quality, value or strength.
6.Indigenous – native
7.Laminate - a product made by bonding together two or more layers of

material or materials by adhesive through heat and pressure
8. Output – the amount produced; yield
9. Packaging – wrapping or enclosure of food products in attractive and

colorful materials for the purpose of preservation of the product as well as to
make it appealing to the consumers or buyers.
10.Specification – standards or measures that have to be conformed to.
11.Sterilize – to kill all microorganisms in something or to make them

incapable of causing spoilage.
7
After manufacturing, processed foods are put into containers before they
are marketed. Products are packaged for three reasons.
1. Protect the processed foods against contamination by organisms that
cause spoilage.
2. Make distribution of the products to various market outlets easier.
3. Minimize damage to product while in transit.
Selection and Checking of Packaging Materials
Packaging serves as a container or a means of protecting goods for

transport, distribution, storage, retailing and end-use, art, science and technology
applied and important marketing tool in enhancing product market appeal.
Packaging materials are selected based on the kinds of processed products

packed in them. Canned fish are usually packed in tin cans, aluminum cans, and
glass jars. Fermented and pickled products require the use of bottles or glass jars
as packaging materials. Fruit preserves, jams, jellies, and marmalades are packed
in glass jars while dried and smoked fish are packed in wooden boxes, bamboo
baskets, and polyethylene bags.
Before using any packaging material, they must be checked properly to

make sure they are appropriate for the products processed. Checking them also
ensures they are in perfect condition and will not in any way cause contamination
to the product.
Packaging Tools and Equipment:
1. Packaging machinery/equipment/tools
2. Weighing scales
3. Food scales
4. Can sealer
5. Plastic sealer
6. Pulps finisher
7. Plastic protect cap sealer
How to Clean and Sanitize Packaging Tools, Equipment and Containers
Have food containers, packaging equipment and tools ready and thoroughly
cleaned and sterilized before using. Thorough rinsing would not be enough for
they may still contain yeast cells and spores.
Glass containers and similar containers that are thoroughly washed should
be placed in boiling water for 15 minutes to be sterilized. Keep them warm until
ready to use.
8
Packaging Materials for Finished Products:
1. Indigenous materials. Some

usable indigenous packaging
materials are mats, baskets and
fiber craft items.
2. Glass containers. One of the

oldest packaging materials for many
food products like preserves,
condiments, beverages and juices. It
is leak-proof and does not cause
undesirable flavor and odor. Glass
jars may have either glass covers or
metal screw caps. All glass jars are
sealed with a safe-elastic rubber
ring placed on the lid of the jar.
Glass jars with metal screw caps
(called mason-type jars) are sealed
well after the metal caps are screwed
down to the lid of the jar.
Classifications of Glass Containers According to Shape:
A. Bottles. They have narrow necks and

are usually used for liquids like catsup,
vinegar or small-sized solids.
9
B. Jars. They have wide mouths and
very short, wide necks. They are used
for liquids, solids and foods with thick
paste-like or syrupy substances such
as sweet preserves and jellies.
C. Tumblers. They have no necks like

ordinary drinking glasses. They are
commonly used for jellies, jams and
peanut butter.
D. Jugs. They have short, narrow necks

and ear lugs. They come in large sizes,
usually half and one gallon sizes. They
are commonly used for liquids such as
juice containers.
10
3. Metal Containers. Metal cans
compared to glass containers are easier
to handle during storing and
dispensing because they are lighter and
unbreakable. The kinds of metal cans
commonly used are standard tin-plate
can, coated tin can, lightweight double-
reduced tin-plates can and aluminum-
coated can.
4. Plastic containers. Plastic jars are

sometimes preferred over ones made of
glass or metal. Plastic packages are
lighter and more resistant to corrosion.
Plastic containers are also less likely to
break unlike glass containers. However,
plastic containers have very low
resistance to heat. These containers
also tend to deteriorate, especially at
low temperature. They are also less
efficient as barrier to solids, liquids and
gases. These packages which usually
come in the form of jugs, tumblers,
based-like containers, etc. are used for
fruit concentrates, vinegar and even
catsup.
5. Paper and Paperboard. Paper is

primarily made into bags, wrappers
and labels. It is also an important part
of laminates. Paperboard is made into
cartons, multipack carriers, tags,
composite cans and drums.
11
6. Corrugated Carton. Single-faced
corrugated boards generally consist of
two linerboard layers and a corrugated
layer. Double-wall or triple-wall boards
which contain the corresponding
number of corrugated layers are used
for heavy loads. Clay-coated or top-
white linerboards with nicely printed
exteriors are ideal for shipping fruit.
7. Flexibles. These are pouches, bags,

reels, sheets or strips made out of a
single layer or combined layers of
paper, film, foil or cellophane.
Flexibles are in demand because of the following advantages:

a. Low package cost
b. They are an affordable and attractive alternative to traditional
packaging methods.
c. They are well-suited for the small, single-serve packs so popular
nowadays
12
8. Composite Cans/Containers. These consist of two dissimilar materials
such as spirally wound or convoluted cardboard with metal or plastic ends.
Examples of products packed in such containers are cheese balls and imported
potato chips.
Other Packaging Components:
1. Capseal. Capseal is a popular tamper-evident packaging material made usually

from shrinkable plastics like PVC. Manufacturers of food products in jars or
bottles are big users.
2. Label. The most visible part of a package is the label. It says everything to
know about the product-brand, weight, producer, usage, instruction, special
qualities, expiry dates, etc.
13
3. Tags. These are usually made of paperboard, serving to some extent the
function of labels. When products are displayed by hanging, tags are used.
4. Cushion. It is an important material for transporting fragile or easily crushed

materials. To “cushion” means to protect products from environmental shocks
and vibration. Many materials can be considered as cushioning materials-
corrugated cartons, paperboard linings, shredded or crumpled paper, sawdust,
wooden shavings, plastic bubbles, etc.
Appropriate Packaging Materials for Some Processed Products:
1. Dried fruits – laminate of moisture – proof cellophane – PE/PP, PE bags,

oriented PP/foil laminate, coated OPP/PP laminate, OPP/PE/cast PP and
coated cello or PP overwrap.
2. Heat – processed fruits and vegetables – metal cans, aluminum cans, glass
bottles and jars, paper-foil laminates, coated cartons and papers, plastic
film with foils and paper and plastic laminates.
3. Dried and Smoked Fish – Polyester – polyethylene (PET/PE), polyethylene

(0.002 in. thick), wooden boxes, baskets, used cartons, jute sacks, woven
plastic sacks and old newspapers are still widely used packages for dried
and smoked fish.
4. Heat – processed fish and shellfish – when cans are used for heat –
processed fish and shellfish and other high protein foods, can interiors
14
should be applied with sulfur absorbent lacquer. This will prevent iron
sulfuration.
5. Cured Meat (Tocino, Tapa, Skinless Sausage, Longanisa, Corned Beef) –

Cans, PVC wraps, vacuum packing, multi-layer laminates, like NY/PE, “
Cryovac” films.
6. Ham and Bacon – PVDC – coated film (recommended for vacuum packing)
and “Cryovac” films.
7. Emulsified Products (Frankfurters, Hotdog, Salami, Spiced Ham, Ham

Sausage, etc.) PE effectively eliminates discoloration due to drying out,
PVDC – coated films.
8. Fermented Sausages – PVDC – coated films
9. Dried Meat Products (Dried Sausages) – PVDC – coated films.
10. Fruit jellies, jams and marmalades – jars, bottles, vacuum – sealed glass or
tin containers.
11. Vinegar and Wine - bottles
LET US REMEMBER:
Proper packaging retains most, if not all, the essential qualities and
nutrients of food. It is therefore important to select appropriate packaging
materials for processed food products.
SELF CHECK
Directions: Carefully read the questions and choose the best answer from the
options given. Write only the letter of your answer on your paper.
1. Which of the following is an importance of packaging?

a. serves as a means of protecting the goods for transport
b. enhances product market appeal
c. both a and b
d. advertise the product
2. What is the best packaging material for fish processed through canning?
a. tin can c. thermo-plastics
b. polyethylene bag d. paper board
3. If you are assigned to select packaging materials, which of these factors will you
consider?
a. appearance c. composition
b. reliability d. all of these
15
4. Which of the following makes packaging material ideal for packaging
finished/processed products?
a. ability to reduce bacterial spoilage
b. can prevent odor formation
c. cheap and recyclable
d. both a and b
5. If you process food by canning but you don’t have can sealer in the school, will
you use tin cans?
a. No, because they must be sealed with a can sealer.
b. Yes.
c. Maybe.
d. I don’t know.
RESOURCES:
Packaging tools, Materials and Equipments.
REFERENCES:

2. Brochure – Know Your Food Manufacturing Industry
16
Activity Sheet 1.1
TITLE: Prepare packaging materials
STEPS/PROCEDURES:
Each student identify appropriate packaging equipment, tools, and

materials to pack processed food and prepare them for use.
RESOURCES:
Packaging tools, Materials and Equipments.
REFERENCES:

17
LESSON 2
UNDERTAKE PACKAGING OF FINISHED/PROCESSED

FOOD PRODUCTS
INTRODUCTION
The lesson deals on how to undertake packaging of finished/processed food

products. This includes methods of packaging canned, salted, cured, fermented,
pickled, and food processed by sugar concentration according to standard
specification.
1. Cooled cured products are placed in appropriate packaging

materials.
2. Salted eggs are placed in trays/boxes in accordance with
specifications.
3. Fermented/pickled products are packaged and sealed
hermetically according to enterprise requirements.
4. Cooled processed products are wrapped clean according to
specifications.
5. Canned/bottled products are sealed hermetically according to
approved specifications.
6. Sugar concentrated finished products are hot packed in dry
sterile glass bottles.
7. Dried/dehydrated food materials are packed in appropriate
packaging materials.
PRE-TEST
Directions: Carefully read the questions. Select the best answer from the options
given. Write only the letter of your answer.
1. Which of the following methods is involved in packaging

finished/processed products
a. storing in corrugated fiberboard boxes
b. storing in wooden boxes
c. both a and b
d. none of these
2. If you are assigned to pack smoked fish, which of these will you do?
a. pack in tin cans b. pack in glass jars
18
c. pack in plastic bags d. pack in bamboo baskets
or wooden boxes
3. When selecting packaging materials, which of these characteristics

will you consider?
a. odor and gas proof b. sturdy
c. inert d. all of these
4. If you are to pack fermented products, what do you think is the most
ideal packaging material?
a. plastic bottles b. plastic bottles with caps
c. tin cans d. plastic laminates
5. What is the best packaging material for pickled products?

a. glass bottles b. tin cans
c. glass jars d. plastic bottles
DEFINITION OF TERMS:
1. inert – non-reactive; not readily change by chemical or biological

reaction.
2. corrugated – formed by gluing one or more fluted sheets of paper

board to one or more flat sheets of liner board.
19
FORMS OF FOOD PACKAGING
Packaging is an activity of designing and producing the container or

wrapper for the product. The container or wrapper is called the package.
The package may either be primary, secondary, and tertiary or the shipping
package.
1. Primary package – is that which comes in contact with the food

itself, e.g., a tin can for packaging mango juice. The
product in its primary container as in the example cited
may be used for retail sale.
2. Secondary package – is the material that protects the primary

package, such as carton overwraps for products in pouches.
The secondary package is that which appears on the product
shelf for retail sale.
3. Tertiary package – or shipping package refers to the package used for

storage, identification and transport.
20
FUNCTIONS OF PACKAGING
A. Food packaging aims “to contain, protect, preserve, inform, and sell”.
When a package “contains” it holds the product within and thus “protects and
preserves” this same product. Specifically, the food package should protect the
product from spoilage or damage which may either be one of the following:
1. Chemical
Chemical spoilage or damage may be caused by contact of the food
with air, light, heat, and contaminating gases. This type of spoilage may be
manifested in the product as browning due to the reactions between
proteins and sugars, rancidity due to fat oxidation when excess fat or oil is
released by the food, or other chemical reactions which may lead to off
flavors or off odors.
2. Physical
Physical spoilage or damage results from contamination by dirt and
other foreign materials, infestation by insects, rodents, and other
pests. Loss or gain of moisture also constitutes physical damage. E.g., is
when a crisp snack item losses its crispness, or when dry powders such as
sugar start to cake or lump due to moisture.
3. Microbial
Microbial damage results from contamination by microorganisms
because of conditions of pH, presence of oxygen, water activity (Aw),
temperature, and nutrients favorable to microbial growth. If a package is
able to protect the food from such spoilage or damage, then it would have
“preserved” its contents.
21
Convenience is also tied up to the “contain” function since handling is
made easier or more convenient for the consumer.
B. Packaging as marketing tool
The factors that contributed to the use of packaging as an effective

marketing tool are as follows:
1. Self-service all around the world. An increasing number of products are

sold on a self-service basis at supermarkets and discount houses. The
package must now perform a sales task. It must attract attention, describe
the product features, give the consumer confidence, and make a favorable
overall impression.
2. Manufacturer’s income. Rising income of manufacturers mean that

consumers are to pay a little extra for the convenience, appearance,
dependability, and prestige of better packages.
3. Company and Brand image. Companies recognize the power of well-

designed packages to contribute to instant consumer recognition of the
company or brand.
4. Innovational opportunity. New packages can bring large benefits to

consumers and profits to producers. In many cases, product innovation
may be replaced by simple changes in packaging to again attract new
consumers.
A package, with its corresponding label, has been referred to as a

“silent salesmen”. In the same way that a salesperson uses his verbal skills
to convince a potential buyer to purchase his goods, the package, with the
complete information on its label, coupled with an attractive design will
“silently” convince the potential buyer to purchase the product.
C. Packaging to inform.
Another basic function of food packaging is to “inform”. This function
is best shown by the use of properly made labels (in conformance to the
labeling requirements/regulations of the country of origin) that serve as the
source of information needed by the consumer.
22
UNDERTAKING PACKAGING OF DIFFERENT PROCESSED PRODUCTS
Placing cooled cured products in appropriate packaging material
Placing salted eggs in trays/boxes
23
Packaging and sealing fermented/pickled products
Wrapping cooled processed products
24
Sealing canned/bottled products hermetically
Packing sugar concentrated finished products
25
Packing dried/dehydrated food materials
SANITARY FOOD PROCESSING AND PACKAGING PRACTICES
The following are some basic rules that must be observed by food
processors:
1. Hands should be washed thoroughly with soap and water. A disinfectant
solution of chlorinated water should be available for rinsing the hands
before handling food. Wearing rings, bracelets, and wrist watches during
processing should be avoided as these can be the sources of
contamination.
2. Whenever possible, food must not be handled directly during
preparation and packing.
3. Packing materials must never be handled directly particularly on the
side that shall be in direct contact with the food.
4. Food processors should be properly dressed. The use of gowns, aprons,
head caps or hairnets, masks, rubber boots and gloves are ideal. This
prevents contamination of the food by foreign matters from the handler’s
body like hair, dust and germs extracted from the nose and mouth.
However, for small scale industries, clean and light color shirts and caps
or hairnets would be efficient.
5. Smoking in the preparation, processing, and packing area should never
be allowed. Smoke can be absorbed in the food or the ashes and
cigarette butts may get into the food. Spitting and blowing of the nose
should never be done within the premises of the plant. These unhealthy
habits contribute to contamination and spread of disease.
26
SELF CHECK
Directions: Carefully read the questions. Select the best answer from the
options given. Write only the letter of your answer.
1. Which of the following methods is involved in packaging

finished/processed products
a. storing in corrugated fiberboard boxes
b. storing in wooden boxes
c. both a and b
d. none of these
2. If you are assigned to pack smoked fish, which of these will you do?
a. pack in tin cans b. pack in glass jars
c. pack in plastic bags d. pack in bamboo baskets
or wooden boxes
3. When selecting packaging materials, which of these characteristics

will you consider?
a. odor and gas proof b. sturdy
c. inert d. all of these
4. If you are to pack fermented products, what do you think is the most
ideal packaging material?
a. plastic bottles b. plastic bottles with caps
c. tin cans d. plastic laminates
5. What is the best packaging material for pickled products?

a. glass bottles b. tin cans
c. glass jars d. plastic bottles
27
Activity Sheet 2.1
1. – Paper is primarily
TITLE: Package and seal cooled processed products.
STEPS/PROCEDURES:
Identify the packaging materials used in each processed product given.
RESOURCES:
1. Packaging tools, Materials and Equipments.

2. Processed foods such as:
Cooled cured products
Salted eggs
Fermented/pickled products
Cooled processed products
Canned/bottled products
Sugar concentrated finished products
Dried/dehydrated food materials
REFERENCES:

28
LESSSON 3
PERFORM POST-PACKAGING PROCEDURES
INTRODUCTION
This lesson focuses on undertaking post-packaging procedures. This lesson

includes labeling processed food products, checking condition and storing
packaged processed food products.
1. Packaged processed food products are sealed and labeled

according to specifications.
2. Condition of packed processed food products is checked to
ensure conformity with specified outputs.
3. Packaged processed food products are stored according to
required temperature and humidity.
PRE-TEST
Direction: Read the following sentences carefully. Select the correct answer
inside the circle and write it in your test notebook.

wrapper.
 Label
 Labeling
 Label
 Labeling
29
 Net content
 Leak inspection
 Product testing

 Tocino and
longganisa
DEFINITION OF TERMS
1.breakage -state of being broken

2.cracks - to split or break
3.leak - to let a liquid, etc. enter or escape
undesirably, as through a hole or crack.
4.pinholes - a minute punctured made by or as by a pin.
5.slip - a small piece of paper for jotting down
memoranda, a record, etc.
30
Labeling Packaged Processed Food Products
Labeling is defined as identifying or describing a product by placing

printed or graphic materials on the container or wrapper.
A label is a slip of printed or written material attached to the container or

wrapper that states the contents and gives other information about a product.
A packaged food is labeled mainly to tell the consumer what the product is.
Labels identify the manufacturer of each product and tell about its quality in
terms of taste and nutritive value. Labeling, therefore, is a very important
consideration since it contributes to the marketability of the goods.
Starting March 1, 1989, compliance with the Labeling Law shall be strictly
enforced. Containers of articles sold should have the following information, when
applicable.
1. Name of food/product
The name shall indicate the true nature of the food, normally specific
and not generic and shall be prominently printed on the principal
display panel.
2. Name and address of Manufacturer, Repacker or Distributor and

Country of Manufacturer, street, city/town and province should be
indicated on the label. If the food is not manufactured by the
person or company whose name appears on the label, the name
must be qualified by “ Manufactured for “ or “ Packed for “.The
country of origin shall be indicated if the product is being exported
or imported.
3. List of ingredients
A complete list of ingredients shall be printed on the panel in
descending order of proportion. The ingredients used should be
specified as shown below:
Ingredients: mango halves sugar and water
4. Net content or net weight

a. If the content is in liquid form, indicate the weight in cc.
(Cubic centimeters) or ml. (millimeters)
b. If solid or semi-solid, indicate the weight in grams
c. If solid, such as mango halves or pineapple slices, indicate by
numerical count (e.g., 6 pineapple slices, 4 mango halves, etc.)
5. Other relevant information on other materials used in the

manufacture of the food should be specified:
a. Artificial coloring or flavoring additives may be indicated as;
“artificially flavored” or artificial flavor added.
b. “ Preservative added: Sodium Benzoate”
31
c. Other food additives used may be specified as citric acid added,
alum added, etc.
d. If alcohol is contained in the product, a separate statement of the
alcohol content: 15% or 30% proof.
6. Open-date marking/Expiry date for specific products to give information

on the suitability of the food for human consumption.
7. Nutrition Facts are required to be stated in the label to determine the

nutritive/health values of the product especially if the product is rich
in protein and calcium.
8. Vignette is an illustration or picture that may attract the attention of the

buyers to purchase the product, however it is optional.
9. Brand name for identification of the manufacturers, however it is

optional.
Manufacturers may give additional information other than those required by

law such as:
1. picture of the food in its actual size, color and shape;

2. information regarding the size of the container number of pieces,
cupfuls or servings;
3. style of packing;
4. recipes using the products; and
5. direction for use or suggestions on how best to prepare the product for
serving.
Condition of Packaged Finished Food Products
Condition of packaged finished/processed food products must be checked

to ensure conformity with specified outputs.
Condition of packaged products may be checked through the following
methods:
1. Leak inspection
Test for proper seals.

As soon as jars are cooled, test them to see if they are
hermetically sealed. Turn each jar partly over in your hands to see if
it leaks. To test jars with metal lids, tap center of lid with a spoon. A
clean ringing sound means a good seal. A dull note however does not
always mean a poor seal. If there is no leakage, store jars and watch
for signs of spoilage
32
Canned foods should be free from leaks, metal contamination
and entrance of air. Glass containers must be free from breakage
and cracks and flexible should be free from pinholes.
2. Checking of print labels

Labels of processed products should describe truthfully the
actual contents of the product.
3. Product testing
Food should look good and taste good. It should not be spoiled or damaged and
should be safe and free from harmful ingredients.
Storing Packaged Processed Food Products
Dried and dehydrated foods should be guarded against moisture, light, air,
foreign odors and pests. They should be stored in a cool, dry place.
Sugar concentrates, pickled and fermented products must be stored in a
cool, dark and dry place.
Products such as ham, bacon, tocino, longanisa, sausage and tapa should
be refrigerated.
LET US REMEMBER:
Labeling is an important aspect of food packaging. Regulations on the

labeling of food products are aimed at protecting consumers against misbranding
and adulteration.
SELF CHECK
Direction: Read the following sentences carefully. Select the correct answer
inside the circle and write it in your test notebook.
1. Identifying a product by placing printed materials on a container

or wrapper.
 Label
 Labeling
33
 Label
 Labeling
 Net content
 Leak inspection
 Product testing

 Tocino and
longganisa
34
Activity Sheet 3.1
TITLE: Labeling Finished Products
STEPS/PROCEDURE:
Design a label for your processed products. Indicate all necessary

information required in the label.
RESOURCES:
1. Labeling materials such as paper, pentel pen, ballpen, glue, stickers,

coloring pen, tags, adhesive tapes, paperboard.
2. Computer hardware and software for designing product labels.
REFERENCES:
1. Fruit and Vegetable Processing, Revised Edition

3. Homemaking For You and Me – Food Management and Consumerism
4. A module in Food Preservation Technology and Home Economics by
Guzman, Ines Alcantara de; pp.01-00
5. Preservation of Philippine Foods by: Leon, Sonia Y. de
Guzman, Matilde P.; pp. 195-197
35
SELF CHECK
I. Multiple Choices
Direction: Read the questions carefully and select the letters of the correct
answers. Write your answers in your note book
1. What is the process of putting processed foods into containers?
a. canning c. packing
b. packaging d. wrapping
2. Which of the following is not a reason for packaging finished products?

e. Protect processed foods against contamination.
f. Make distribution of the products to various market outlets easier.
g. Minimize damage to product while in transit.
h. Identify the products.
3. Which of the following is a packaging tool?
a. glass c. flexible
b. food scales d. plastic
4. Which of the following is a packaging material?
a. can sealer c. cap seal

b. plastic sealers d. plastic protect cap sealer
5. What packaging material is used for heavy loads?
a. corrugated carton c. composite cans

b. paper and paperboard d. plastic container
6. Which of the following is one of the oldest packaging materials for many food
products like preserves, condiments, beverages and juice?
a. indigenous materials c. metal containers

b. glass container d. carton
7. What packages are in demand nowadays and are used as alternatives to

traditional packaging methods?
a. bags c. jars
b. flexible d. pouches
8.. What packaging material is appropriate for ham and bacon?
a. cryovac films c. PVC wraps

b. PVDC – coated films d. PE bags
36
9. What is the process of identifying or describing a product by placing printed
or graphic materials on a container or wrapper?
a. labeling c. wrapping
b. packaging d. sealing
10.What is the most visible part of a package?
a. container c. label
b. cover d. wrapper
II – MODIFIED TRUE or FALSE
Direction: The underlined word in every sentence is wrong which makes

the statement false. Look for the correct answer inside the boxes and write it in
your test notebook.
LABEL PLASTIC CONTAINERS
CONTAINERS FLEXIBLES
MATS EASIER
POLYETHYLENE GLASS
CAN SEALER BAGS
1. Packaging means putting processed foods into the box.

2. Products are packaged to make distribution of the products to various
market outlets harder.
3. Capseal is an equipment used to seal tin cans.
4. Corrugated Carton is a leak-proof and does not cause undesirable
flavor and odor.
5. Paper and paperboard are indigenous packaging materials.
6. Flexibles are lighter and more resistant to corrosion.
7. Composite containers are pouches, bags, reels, sheets or strips made
out of a single layer or combined layersoft paper, foil and cellophane.
8. Tags are well-suited for the small, single-serve packs so popular
nowadays.
9. Labeling is the most visible part of a package.
10. Glass jars are appropriate packaging material for dried and smoked
fish.
37
III – IDENTIFICATION
Direction: Read the following sentences carefully. Select
the correct answer inside the circle and write it in your test
notebook.

wrapper.
 Label
 Labeling
 Label
 Labeling
 Net content
 Leak inspection
 Product testing

 Tocino and
longganisa
38
KEY TO CORRECTIONS
PRE-TEST/POST TEST
I- II -
1. b 1. containers
2. d 2. easier
3. b 3. can sealer
4. c 4. glass
5. a 5. mats
6. b 6. plastic container
7. b 7. flexibles
8. a/b 8. flexibles
9. a 9. label
10.c 10. Polyethylene
III –
1. labeling
2. label
3. net content
4. leak inspection
5. tocino and longanisa
Lesson 1
1. c
2. a
3. d
4. d
5. a
Lesson 2
1. c
2. d
3. d
4. b
5. c
Lesson 3
1. labeling
2. label
3. net content
4. leak inspection
5. tocino and longanisa
39
REFERENCES:

3. Internet
40
ACKNOWLEDGMENT
The Department of Education wishes to extend appreciation to the

representatives of the different Secondary Technical-Vocational Schools who
shared their expertise in developing the Competency –Based Curriculum (CBC)
and Competency Learning Matrix Materials (CBLM) on April 14-19, 2008,
refinement and packaging at the Development Academy of the Philippines,
Tagaytay City and the refinement of CBC-CLM at the Marikina Hotel, Marikina
City on April 20-25, 2009, in the integration of evaluation
results/recommendations by the IMCS editors/evaluators on November 21-
25,2011, and the finalization and packaging of learning materials on December 5-
9,2011 at the Development Academy of the Philippines, Tagaytay City.
This learning material was developed, enhanced and refined by the

following personnel:
FISH PROCESSING:
EVELYN RAPACON
Solana Fresh Water Fishery School
DELIA DEMAVIVAS
Davao del Sur School of Fisheries
ROSALINDA PASCUA
Bataan School of Fisheries
GLORIA C. TABAGOC
Clarencio Calagos Memorial School of Fisheries
ZENAIDA DELANTAR
Obando School of Fisheries
CRISTINA CHUA
NENITA DELA CRUZ

Malolos Marine Fishery School and Laboratory
LEONORA ESPADA – English

TERESITA MAMUGAY – Science

Davao del Sur School of Fisheries
RONALDO MANAHAN
Malolos Marine Fishery School and Laboratory
41
FOOD PROCESSING:
CLARITA ANTONIO
Jones Rural School- Main
JOSEFINA SUMALLO
Samar National Pilot School of Agriculture
LOLITA TEODOSIO
Fortunato F. Halili National Agricultural School
ERLINDA IFURUNG
Alcala Rural School
CRISTINA DEL ROSARIO – English

Fortunato F. Halili National Agricultural School
NORMA TAOPO – Science

Floridablanca National Agricultural School
ANABELL MENGULLO – Math

Samar National Pilot School of Agriculture
Integration of Evaluation Results/Recommendations by the IMCS

editors/evaluators and Finalization and Packaging of Learning
Materials:
NELDA V. ALMENDRAS
Tanauan School of Fisheries
ROWENA T. BUSTAMANTE
Eduardo Cojuangco National Vocational High School
PEDELINA O. HUEVOS
Tagum National Trade School
MARJORIE D. MENDEZ
Siniloan National High School
42

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What are the main topics covered in the module?

What are the main topics covered in the module?

What are the learning outcomes expected after completing this module?

What are the learning outcomes expected after completing this module?

Republic of the Philippines

Unit of Competency: PROCESS FOOD

Module Title: Processing food by sugar concentration Page

Lesson 1 - Prepare equipment, tools and utensils…………………………………….5-9

QUALIFICATION TITLE : FOOD PROCESSING NC II

UNIT OF COMPETENCY : PROCESS FOOD

MODULE TITLE : PROCESSING FOOD

NOMINAL DURATION : 300 HOURS

This module covers the knowledge, skills and attitudes required in

After completing this module, you should be able to:

LO 1. Prepare and use equipment, tools, materials and utensils;

PREPARE EQUIPMENT, TOOLS AND UTENSILS FOR PROCESSING

1. Equipment, tools and utensils for processing food by sugar

1. What is used to measure dry and liquid ingredients in small quantity?

2. Which of the following is used to strain liquids?

4. How are processing tools, utensils, and equipment be sanitized?

1. PPM – parts per million, the normal method of expressing chlorine

4. Utensil – implement or container used in food processing laboratory.

5. Sanitize –to clean something thoroughly by disinfecting or sterilizing to make

6. Disinfect – process of cleaning to prevent the growth of microorganism

9. Calibrate –to test and adjust the accuracy of a measuring instrument or

10. Specification –the detailed description, dimensions and materials that is

FOOD PRESERVATION TOOLS, EQUIPMENT AND UTENSILS FOR

Utensils used for processing food by sugar concentration

1. Colander – Used for rinsing or for blanching fruits and vegetables.

Knives used for processing food by sugar concentration

Apparatus used for processing food by sugar concentration

 Insert definition here

1. Adjust the temperature of the prism

4. Read the corresponding number on the scale.

Jelly Thermometer – use to

Jelly thermometer is used by

Equipment Used for Processing Food by Sugar Concentration

Knowing the parts and functions of equipment used in processing food

Jars come in glass, Most blender leads have a

Blending controls are

Steam Jacketed Kettle

Inspecting and Checking Condition of Equipment and Machines

It is important to prepare, clean and sanitize equipment, tools and utensils in

1. What is used to measure dry and liquid ingredients in small quantity?

2. Which of the following is used to strain liquids?

4. How are processing tools, utensils, and equipment sanitized?

1. Fruit and Vegetables Processing , Revised Edition

TITLLE: Clean and sanitize processing tools, utensils and equipment.

b. Demonstrate how to clean and sanitize processing tools, utensils and

Food Processing Tools, Equipment and Utensils

1. Fruit and Vegetables Processing , Revised Edition

PREPARE THE RAW MATERIALS FOR JELLIES, JAM,

Lesson 2 focuses on the important things to considered in selecting, sorting and

JELLIES, JAMS, MARMALADE AND PRESERVES

Table No. 1 Philippine Local Fruits That are Rich in Pectin

Ingredients in jelly making

Steps in preparing fruits/ vegetables for jelly-making

1. Thoroughly wash the fruit or vegetables in cold water.