Q1 FOP MODULE G10 Final

Republic of the Philippines
Department of Education
Region IV-A CALABARZON
City Schools Division of Tanauan
Self-Learning Module
in
Food Processing
(Grade-10)
Unit of Competency: PROCESS FOODS BY SUGAR CONCENTRATION
Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

Ambulong, Tanauan City MT I, TechVoc Dept. Teacher I
Introductory Message
Dear TechVoc learner,

Welcome to TechVoc education in the New Normal!
We are in a new class set up, where we will not be seeing each other face to
face, we’ll have our lessons through this “Self-Learning Module”. Please bear with
us, but we have to continue learning despite the pandemic, anyway, these are all
temporary, maybe for this school year only, or God-willing for a month or two,
depending upon the rise and fall of Covid-positive cases in our country, or in our
place.
But whatever happens… let us be safe by staying at home, pray a lot that
our Almighty God will keep us safe from all harm and to control the spread and
totally get rid of this virus.
So, for the meantime… let us focus on our studies!
Happy learning!
Dear Parents,
Thank you for getting this “Self-Learning Module” for your child.
We in the Department of Education and the school, Tanauan School of
Fisheries hope for your support and cooperation for the success of the learning
modality you have chosen for your kids and which we had prepared for them, so
that our children, our learners will get the quality education despite what situation
we are experiencing at present!
We are expecting that you will bring back this copy next week to get a now
one for the following week.
Thank you very much and God bless!
“The TSF TechVoc Department”
Dear Food Processing learner!

Good day learner!
This module is intended for you to learn the basic knowledge, skills and
attitudes required in processing food by sugar concentration. It contains five
lessons that would be very helpful in studying Processing of Food by Sugar
Concentration.
These are the following:

 Prepare equipment, tools and utensils;
 Prepare raw materials;
 Perform acid, pectin and sugar mixture;
 Cook sugar concentrates; and
 Prepare production report

After going through this module, you are expected to:

1. prepare equipment, tools and utensils for preserving foods by sugar
concentration in accordance with manufacturer’s manual;
2. calibrate equipment, tools and utensils in accordance with manufacturer’s
specification;
3. sanitize equipment, tools and utensils for preserving foods by sugar
concentration;
4. check the availability of raw materials according to required food processing
methods;
5. clean and wash raw materials;
6. peel ,slice, chop and cut of raw materials according to required sizes and
shapes;
7. extract juice of the prepared fruits and vegetables through boiling for jelly and
marmalade making;
8. prepared finely chopped fruits and vegetables for jam making are mixed with
sugar;
9. cook in syrup the prepared fruits and vegetables to be preserved;
10.measure required amount of pectin, sugar and citric acid according to
approved specifications;
11.mix measured pectin, acid and sugar with chopped fruit pulp/juice
extract/pieces of fruits according to approved specifications;
12.cook mixture to required consistency;
13.check the desired endpoint as specified;
14.document daily production report input, output and variances according to
enterprise requirements; and
15. record and present all production data gathered in prescribed format
By the way, I am Mrs. Mariethel B. Almazon, your teacher for this TVE
specialization for Grade 10. Our subject is scheduled 2hours a day, 4days a week:
that is equivalent to 8hours a week.
Though we will not be seeing each other due to our present situation, I hope
you’ll enjoy learning through this Self-learning module I had prepared for you.
Please read it carefully, follow the instructions and work on the activities provided
for you. Use your notebook in answering the exercises. You can use these module
with the help of your parents and elder siblings or relatives. I will be expecting the
return of this module which hopefully is duly accomplished next week when your
parent or guardian gets the next module for the coming week.
For concerns you may write down your questions and insights at the last page
of this module; or you may have it on my Messenger (Mariethel Almazon); thru
text messages or call at 09236389277.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies.
You can do it! Good luck and happy learning!

I What I Need to Know
This lesson covers the preparation of tools, utensils and equipment for
processing food by sugar concentration with its cleaning and sanitizing methods.
1) Prepare equipment, tool and utensils for preserving food by sugar concentration;
in accordance with manufacturer’s manual;
2) Calibrate equipment, tools and utensils in accordance with the specified
standards; and
3) Sanitize equipment, tools and utensils for preserving foods by sugar
concentration.
What I know
I
PRELIMINARY ACTIVITY
Before we start the lesson, can you list down at least 5 tools, equipment or utensils used
in cooking Strawberry Jam?
1.________________
2. _______________
3. _______________
4. _______________
5. _______________
LEARNING COMPETENCY
LO 1. Prepare Equipment, Tools and Utensils
What I know
D
PRE TEST
Directions: Read the sentences carefully. Select the best answer and write the
letter in your answer sheet.
1. Which of the following equipment is used to measure the setting stage of

jelly?
a. Salinometer b. candy thermometer
c. Refractometer d. Kitchen thermometer
2. Which does not belong to the group?
a. Freezer b. stove
c. vacuum packer d. double boiler 1
3. what equipment will you use to measure the pH content of the juice?
a. salinometer b. jelly thermometer

c. refractometer d. kitchen thermometer

4. 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
5. These are all processors outfit except
a. Apron b. Hairnet
c. Glove d. Jelly Bag
7. Which of the following is used to strain liquids?
a. colander b. jelly bag
c. strainer d. sieve
8. 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
c.
9. 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 d. soaking in water with detergent
10. What is the step in preparing equipment that checks the accuracy of
measurement?
a. calibration b. inventory
c. sanitation d. repair
What’s in
D
Directions. Are you familiar with this three pictures? Can you identify them?
What is it?
D

LET US STUDY
Processing – to subject something to special purpose of treatment before it is used
Sugar concentrates – products made by boiling fruits or vegetables using sugar as
preservative
PPM – parts per million, the normal method of expressing chlorine levels in
sanitizing solutions.
Tools –implements used by hand when doing an activity or work; these are devices
for doing object designed to do a particular kind of work.
Equipment – the supplies and other items needed for a particular task or activity;
can be operated using electricity
Utensil – an implement/container especially for kitchen use
FOOD PRESERVATION TOOLS, EQUIPMENT AND UTENSILS FOR PROCESSING

FOOD BY SUGAR CONCENTRATION
EQUIPMENT
Vacuum Packer Pressure cooker Can Sealer
Used for vacuum Providing high pressure, Used for sealing cans
packing where air is used for processing
removed from the above boiling point
container during
sealing
Stove Freezer/Refrigerator
For cooking Low temperature provided by these equipment
makes it good for storing
Measuring spoon Dry Measuring cup Liquid measuring

Used to measure small Used for measuring dry glass

quantities of ingredients ingredients with fractional Used for measuring

with fractional measures measures like 1, ½, ¼, 18 liquid ingredients. It is
like 1 tbsp, ½ tbsp., 1 cup usually transparent glass
tsp, ½ tsp, ¼, tsp, and or plastic with graduated
1/8 tsp cup fractions –
1,3/4.2/3,1/3,1/4, or
1/8 cup indicated on the
sides. Select a standard
cup with the rim above
the 1 cup mark to avoid
possible spillage
Weighing scale Candy thermometer

Used to weigh raw Used to measure the setting
materials or ingredients stage of jellies, jams and
candies
Refractometer Jelly thermometer Kitchen thermometer

Used to measure the ph Used to measure the pectin Used to measure the
content and degree content of fruits temperature of sugar
salinity of solution or mixture
food
COOKING UTENSILS
Saucepan Saucepot Skillet
It is a cooking pot It is cooking pot with two handle It is used for frying or

with handle placed and a lid braising food

on the top of the
stove burner
Casserole Steamer Double boiler

It is used for It is used to steam food or other It is used to simmer food
cooking and stew raw materials
food
Kettle
It is used to boil water
and to sterilize glass jar
and other utensils
Cutting Implements are tools and utensils that you may use to reduce foods into
your desired sizes and shapes.
CUTTING IMPLEMENTS

Osterizer/Blender Knives Grater and Shredder

Used to liquidized These are used for To grate/shred vegetable,
and blend food cutting/chopping food cheese, lemon rind
Kitchen shears Peeler

Used to trim food To remove thin skin from
vegetable and fruits
Juice extractor Cutting board Slicer

Used to extract juice Used to protect the table while Used to cut fruits and
of citrus fruits cutting or chopping food vegetable
OTHER UTENSILS
Tongs Basin Bowls
Used to handle or lift Used for washing purpose of Used for containing or
food and other raw materials food mixing

materials
Basting spoon Spatula Colander

Used for mixing food Used for leveling off ingredients Used to drain water from
food
Strainer Wire basket Mortar and Pestle

Used to separate Used to hold food that need Used to grind food into
liquid from solid food aeration very small pieces by
pounding
PACKAGING MATERIALS
Tin Cans Glass Jar Plastics
Hermetic (airtight) one of the oldest packaging Synthetic materials that
packages that present materials for many food can be formed or molded
no danger in breakage products like preserves, into usable products by
during handling and condiments, beverage and heating
processing juices
PROCESSOR’S OUTFIT
Head cap/ Hairnet Facemask Laboratory gown
Prevents hair from Barrier to airborne Apron
falling into food contamination during sneezing,

product coughing and talking Reduce risk of

contamination and help
maintain cleanliness.
Gloves
Reduce risks of
contamination
Self-Check 1.1
PICTURE PARADE
Direction: Identify the different tools, equipment and utensils. Write your
answer on your answer sheet.
1. 6. 11.
2. 7. 12.
3. 8. 13.

4. 9. 14.
5. 10. 15.
E What’s more
Directions.
A. Classify the following tools and equipment. Write MT if measuring tools, CI if
cutting implements, PM if packaging materials, CU if cooking utensils and
CE if cooking equipment.
1. Pressure 11. mortar and 21. kitchen
Cooker 6. peeler pestle 16. can sealer shears
17. measuring
2. Sauce pan 7. basin 12. vacuum Packer spoon 22. glass Jar
3. weighing 23. measuring
scale 8. tongs 13. refractometer 18. double boiler cup
4. jelly 9. wire
thermometer basket 14. steamer 19. cutting board 24. stove
15, grater and 25. measuring
5. refrigerator 10. knives shredder 20. tin cans glass
B. On a bond paper try to draw yourself wearing your Personal Protective
Equipment.

E What I Can Do
RECIPE ANALYSIS
Directions: Read the given recipe carefully and list down at least 10 tools,
equipment and utensils that you need to cook mango jam.
Mango Jam
Ingredients:
Mango pulp
¾ cup of sugar per cup of fruit pulp
1 tablespoon calamansi juice
Procedure:
1. Choose ripe and slightly ripe mangoes.
2. Wash very well. Slice and scoop out the flesh.
3. Mash the pulp or flesh and measure. Add sugar.
4. Place in pan and boil over strong fire, stir constantly.
5. Bring to boil, add kalamansi juice.
6. Continue stirring until it reaches it desired consistency.
7. Remove from heat and pour while still hot in sterilized jars.
8. Seal tightly.
9. Label and store.

E What other Enrichment Activities Can I Engage In?
CUT AND PASTE

Directions: Create a Scrap Book of tools, equipment and utensils. Cut out a
minimum of 10 pictures of tools and equipment from magazine, newspaper,
journals etc. and write the function of each tools.
Criteria 4 4 3 1 Score
The scrap book The scrap book The scrap book The scrap
is exceptionally is attractive in is acceptably book is
attractive in terms of attractive distractingly
Craftsmanship terms of neatness. Good though it may messy.
neatness. Well- construction be a bit messy.
constructed and and not very
not messy. messy.
Creativity Scrap book is Scrap book is Scrap book is The scrap
exceptionally creative and a creative and book does
creative. A lot of good amount of some thought not reflect
thought and thought was was put into any degree

effort was used put into decorating it. of creativity.

to make it. decorating it.
Exceptional use Good use of Average use of No use of
of new ideas new ideas and new ideas and new ideas
and originality originality to originality to and
Originality
to create scrap create scrap create scrap originality to
book. book. book. create scrap
book.
What I Have Learned

A
A tool is Utensils are

___________________ ___________________
_. .
An equipment are
_____________ .
Reflection:
On a sheet of paper write your personal insights about the lesson using the
prompts
below.
I understand that ________________.
I realize that ____________________.

What’s in
D
Activity 1.2
Guess What?
Arrange the following jumbled letters to guess the word.
ETARBILAC 1.
HECKC 2.
ATEPEOR 3.
SMEBSAEL 4.
NIOTACIFICEPS 5.
What is it?
D
LET US STUDY
Calibrate – to test and adjust the accuracy of a measuring instrument or device.
Specification – the detailed description, dimensions and materials that is enough
to provide the information about a product.
Check – to examine something in order to establish its state or condition
Assemble – to gather or collect things together in one place
Operate – to make equipment function or work properly
Instrument – a tool, implement, or apparatus
Capacity - refers to the measurement of the amount which a device can hold or
contain.

Apparatus used for processing food by sugar concentration
Refractometer – an instrument used for testing the degree of sugar present

in fruit juice or extract.
2 3
1- Daylight plate
2-Prism
3- Scale adjustment screw
4-Eye piece
5-Screw driver
6-Dropper
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.

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.
Calibrating Measuring Devices and Instruments

1. Procedure in Calibrating
a. Weighing Scale. Check the accuracy, see to it that the hand is pointed at
zero in an empty weighing scale.
b. Salinometer. Check the accuracy by measuring 20o salinometer brine
solution. Checkif the salinometer records the reading correctly.
c. Refractometer. Place a drop of water (preferably distilled) in the dark
circular orrectangular area and close the cover. A shadow or dark area is
visible on the scale inside the eyepiece. Turn the calibration screw until the
shadow falls on the zero mark. Open the refractometer cover and dry the
cover and glass prism using soft tissue paper or a cotton cloth.
d. Thermometer. Check the accuracy by dipping it in hot food to see if the
mercury rises to desired temperature.

Inspecting and Checking Condition of Equipment and Machines

Inspecting and checking the equipment before, during and after using them
will also help in effectively planning and efficiently carrying – out trouble shooting
and preventive maintenance activities which include checking the following:
1. Machine temperature – this is checked to avoid overheating

2. Hydraulic fluid – this must be checked to guarantee that the
equipment/machine which is operated by water or other liquids moving
through pipes under pressure will function well
3. Wear and surface condition – this is being checked to make sure no
machine parts are deteriorating or defective due to everyday use
4. Crack – this needs to be checked to see to it that there are no broken
parts in an equipment or machine which will cause the breakdown of the
machine or as a source of leak
5. Leak detection – this is checked to prevent accidental release of gas,
water, oil, etc. from the machine
6. Vibration -
7. Corrosion – this is checked to minimize wear and tear of parts by
washing, drying and lubricating machine parts.
8. Electric insulation – this must be checked to guarantee that there are no
livewires exposed during the operation of an equipment which may result to
short circuits or electrocution and even fire.
Self-Check 1.2
A. Label the parts of refractomer.
2 3

E What’s more
Directions: Carefully read the questions and choose the best answer from the
options given. Write only the letter of your answer in your answer sheet.
1. Which of the following tool/equipment specifications are used by
manufacturers?
a. dimension as to size, height, capacity, etc.
b. handling and operating requirements
c. proper care and maintenance
d. all of these
2. If you are a food processor, why do you need to know the parts of the
equipment, tool and utensil and their functions?
a. to appreciate the usefulness of a particular device
b. to be able to correctly operate/manipulate a tool, equipment or
utensil
c. to be able to do some simple repairs on them
d. to easily determine if a part is missing
3. Which of the following will help you determine the kinds of tools,
equipment and utensil you will assemble, sanitize, inspect or check?
a. the kind of product to be produced
b. the method of food processing to be done
c. the raw materials to be processed
d. the availability of tools, equipment and utensils
4. Why is it necessary to inspect and check the condition of equipment and
machines before operating them in order to __________.
a. in order to check if no parts are defective or missing
b. in order to check if electrical plugs are in good condition
c. in order to see if they are old or new ones
d. both a and b
5. Which of the following preventive machine maintenance will you check
before using equipment or a machine?
a. machine temperature and hydraulic fluid
b. wear and surface condition
c. crack and leak detection and electric insulation
d. all of these
E What I Can Do
IN OUR KITCHEN!
Directions: Together with your parents and siblings, inspect and check the
condition of tools, equipment and utensils in your kitchen. List down at least 10
and state ifs condition.
NAME OF TOOLS, EQUIPMENT OR CONDITION

UTENSILS
(FUNCTIONAL OR NON FUNCTIONAL)
1.
2.
Scoring Rubrics
Learner's Name: Date
Inspecting and checking the condition of tools, Test Attempt
equipment and utensils 1st 2nd
3rd
OVERALL EVALUATION
Directions: Level PERFORMANCE
Achieved LEVELS

4 - Can perform this skill without
Assess your performance
supervision and with initiative and
in the following critical task adaptability to problem situations.
and performance using the
criteria below. 3 - Can perform this skill
satisfactorily without assistance or
supervision.
You will be rated based on 2 - Can perform this skill
the overall evaluation on
the right side. satisfactorily but requires some
assistance and/or supervision.
1 - Can perform parts of this skill

satisfactorily, but requires

considerable assistance and/or
supervision.
Teacher will evaluate the initial level achieved.
What Other Enrichment Activity Can I Engage In

E
Enumerate/Demonstrate the procedures in calibrating:
A. Weighing Scale
B. Salinometer
C. Refractometer
D. Thermometer

What I Have Learned

A
Answer these questions on a separate sheet of paper.
1. Why do you need to assemble, check, or inspect tools, equipment and
utensils before you are going to process food?
2. Do you think it is important to check and inspect equipment and
machineries? Why?
REFLECTION
Write a short reflection paper about the things that you have learned in the
lesson today. You may use the prompts below. (any of the two)
I understand that ____________
I realize that ______________

What’s in
D
Activity 1.3:
WORD SEARCH
Look for the word. ENCIRCLE or Color it. Copy the table on your answer sheet.
1.CLEAN 2. SANITIZE 3. WIPE 4. DRY 5. STOW
D R Y A B C D C
E F G H I W J L
S A N I T I Z E
T K L M N P O A
O P Q R S E T N
W U V W X Y Z M
D What is it?
LET US STUDY
PPM – parts per million, the normal method of expressing chlorine levels in
sanitizing solutions.
Sanitize – to clean something thoroughly by disinfecting or sterilizing to make it
free from germs or microorganisms
Sanitation – the process of treating tools, equipment and utensils with physical
and chemical sanitizing agents to kill residual microorganisms present after
cleaning.
Disinfect – process of cleaning to prevent the growth of microorganism disease-
carrying microorganisms and prevent contamination
Stow - to store or pack in an orderly way
One way of preparing equipment, tools and utensils is through

cleaning them as follows:
Cleaning is very important as it ensures the removal of dirt. This can
be done by physical and/or mechanical means.
Sanitizing or disinfecting, on the other hand, rids or reduces the
number of microorganisms on surfaces where food comes in contact with. It
cannot be accomplished until surfaces where foods are processed are clean.
Benefits of proper cleaning and disinfecting

1. Minimizes product rejection, return and complaints
2. Lengthens product shelf life.
3. Reduces risk or possibilities of food poisoning
4. Facilitates preventive maintenance

Preparation of Sanitizing Solution:

Areas to be sanitized Volume Of desired Solutions
with recommended
chlorine solutions 1 liter (1000 ml) 1 gallon 5 gallons
(3.78 liter)
Volume Of sodium Hypochlorite

Hand dip 0.57 ml 2.16 ml 10.8 ml
(30 ppm)
Footbath 6.67 ml 25 ml 125 ml
(350 ppm)
Floor 6.67 ml 25 ml 125 ml
(350 ppm)
Equipment a. ml 10.8 ml 54 ml
(150 ppm) 3.81 ml 14.4 ml 72 ml
For washing fruits 1.43 ml 5.40 ml 27 ml
and vegetables
Note: Dilute the amount of Sodium Hypochlorite required to the volume of desired solution as
indicated in each corresponding column to obtain the needed concentration of chlorinated water.
Steps in Cleaning and Sanitizing Equipment, Tools and Utensils

Equipment:
Stove:
1. Remove all burnt sediment and wipe grease from top of stove after each use
2. Scrape grease from cracks, openings and hinges.
3. When cool, wash top of stove.
4. Keep burners clean. Gas burners can be soaked and scrubbed with a stiff
brush.
5. Wipe with cloth dip in sanitizing solution.
Refrigerator
1. Wipe up spilled food immediately.
2. Wash inside shelves and trays at least twice a week with baking soda.
3. Rinse and dry thoroughly.
4. Flush drains/defrost weekly.
Cooking Utensils: Steamer, saucepot, saucepan and the likes.
1. Drain off fat, juices, sauces, and strain out sediments.
2. Wash with water and detergent.
3. Rinse, dip in sanitizing solution then dry.
4. Wipe with damp cloth. Air dry.
Cutting implements and other tools and utensils
1. Clean immediately after using.
2. Remove all remaining food particles.
3. Wash with water and detergent.
4. Rinse. Dip in sanitizing solution
5. Wipe with damp cloth

Sanitizing Agents: Uses and Specification

Sanitizing agents are substances used in cleaning the tools, equipment and
utensils thoroughly by disinfecting or sterilizing them to make them free from
germs or microorganisms which may contaminate the food to be processed.
Disinfecting the tools, equipment and utensils involves the use of chemicals that
destroy or inhibit the growth of microorganisms that cause spoilage of food.
Sterilizing involves destroying germs or microorganisms with the use of heat and
substances capable of killing all germs and microbes.
The use of sanitizing agents leads to effective sanitation of tools, equipment
and utensils. Sanitation with the use of physical and chemical sanitizing agents
will kill residual microorganisms that remain after cleaning. Cleaning by washing
with soap and water is very important as it ensures the removal of dirt or debris by
physical and/or mechanical means. Clean water is to be used to finally wash and
rinse all utensils, tools and equipment. Sanitizing or disinfecting, on the other
hand, rids or reduces the number of micro-organisms on surfaces where food
comes in contact with. It cannot be accomplished until surfaces where foods are
processed are clean. Moreover, it cannot be effective without a good pest control
program.
Cleaning alone by washing does not totally eradicate microbes, germs and
viruses, hence there is a need to use sanitizing agents. Some sanitizing agents are
detergent solution for scrubbing surfaces of processing tables, 150 – 200 ppm
chlorinated water for sanitizing. All tools and utensils are also cleaned and
sanitized with the use of detergent solution rinsed with tap water before sanitizing
with 150 – 200 ppm chlorinated water by soaking.
In preparing a sanitizing agent from 5.25 % sodium hypochloride diluted

with water, consider the following:
Areas to be sanitized Volume of desired solution Remarks
with recommended 1 liter 1 gallon 5 gallons Dilute the amount
chlorine concentration (1000ml) of hypochloride
Volume of sodium hypochloride required up to the
Hand dip 0.57 ml 216 ml 108 ml volume of desired
(30 ppm solution as
Footbath 6.67 ml 25 ml 125 ml indicated in each
(350 ppm) corresponding
Floor 6.67 ml 25 ml 125 ml column to obtain
(350 ml) the needed
Equipment 2.86 ml 10.8 ml 54 ml concentrated
(150 ml) chlorinated water
(200 ppm) 3.81 ml 14.4 ml 72 ml
For food processing
(75 ppm) 1.43 ml 5.40 ml 27 ml
for washing
vegetables, dressed
chicken, etc.

The Recommended Levels Used for Sanitizing Agents

Specific Recommended Concentration
Area/Condition Sanitizer
Aluminum equipment Iodophor 25 ppm
and utensils Quat 250 ppm
Concrete floors Active Chlorine 1000 – 2000 ppm
Quat 500 – 800 ppm
Glass Materials Active chlorine 1000 ppm
Iodophor 25 ppm
Acid sanitizer 130 ppm
Hand dip/hand Ethyl alcohol 70% - 75%
sanitizer
Plastic crates Iodophor 25 ppm
Stainless steel Acid – anionic 130 ppm
surfaces Active chlorine 200 ppm
or equipment and Iodophor 25 ppm
utensils Quat 200 ppm
Wood crates Active chlorine 1000 ppm
Proper Stowing of Tools, Equipment and Utensils

Tools, equipment and utensils must be properly stowed in order to protect
them from rusting, contamination, etc. and thus lengthen their serviceability. They
must be kept in clean cabinets which are well – ventilated and not subjected to
drafts or rain.
Tools and utensils which were washed must be drained and wiped – dry
before keeping them. It should be kept in an orderly way in order to assemble
them easily or prepare them when needed. The cabinets or racks where they are
kept must be properly labeled for easier identification on the part of the user.
Self-Check 1.3
A. TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if is wrong.
1. All equipment, tools and utensils needed in processing food by sugar concentration
must be properly checked, prepared, and sanitized.
2. Cleaning alone by washing can totally eradicate microbes, germs and
viruses.
3. Tools, equipment and utensils must be properly stowed in order to protect
them from rusting, contamination, etc. and thus lengthen their
serviceability.
4. The use of sanitizing agents leads to effective sanitation of tools, equipment
and utensils.
5. Cleaning is very important as it ensures the removal of dirt.

E What’s more
Enumerate and explain the benefits of proper cleaning and disinfecting of tools,
equipment and utensils on a sheet of paper. (1-4)
E What I Can Do
Directions.With the help of your family member. Prepare a sanitizing solution for
hand dip. You may ask assistance to your teacher if you have questions in doing
the activity
Learner's Name: Date
Preparing Sanitizing Solution Test Attempt
(Hand Dip) 1st 2nd 3rd
OVERALL EVALUATION
Directions: Level PERFORMANCE
Achieved LEVELS

Assess your performance in the 4 - Can perform this skill without
following critical task and supervision and with initiative and
adaptability to problem situations.
performance using the criteria
below. 3 - Can perform this skill satisfactorily
without assistance or supervision.

You will be rated based on the
2 - Can perform this skill satisfactorily
overall evaluation on the right
side. but requires some assistance and/or

supervision.
1 - Can perform parts of this skill

satisfactorily, but requires considerable
assistance and/or supervision.
Teacher will evaluate the initial level achieved.

E
I –CHICKA-MO
Directions: Visit your kitchen. Select 1 equipment and 1 tool or utensil then write a
short story or letter telling how you clean and sanitize them following the correct
procedure. Have also a picture of before and after.

What I Have Learned

A
Answer these questions on your answer sheet.
1. Why is it important to clean and sanitize first all the tools, equipment and
utensils before you are going to process food?
IV. REFLECTION
Write a short reflection paper about the things that you have learned in the
lesson today. You may use the prompts below. (any of the two)
I What I Need to Know
This lesson 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
After going through this lesson you are expected to:
1. Check the availability of raw materials according to required processing
methods
2. Clean and wash raw materials
3. Peel, slice, chop and cut of raw materials according to required sizes and
shapes
4. Extract the juice of the prepared fruits and vegetables through boiling for
jelly and marmalade making
5. Mix with sugar the prepared finely chopped fruits and vegetables for jam
making
6. Cook in syrup the prepared fruits and vegetables to be preserved.
I What’s new
.

________
_____________
?
LEARNING COMPETENCY
LO 2. Prepare the Raw Materials
What I know
D
PRE-TEST
Here is a parade of words. Select the words that will identify the characteristics of
fresh and unfresh fruits and vegetables. Write your answers in a separate sheet.
BRUISED DAMAGED BRIGHT COLOR PLUMP WHOLE DECAYED
THERE IS A SIGN OF ROTTING OVERRIPED PLEASANT AROMA
FIRM TENDER JUICY SOFT CRISPY SHRIVELED
FRESH UNFRESH
1. 1.
2. 2.
What’s in
D
Think-think-think!
Think of fruits or vegetables that may be used in the following sugar
concentrated products. List down as much as you can.
1, JAM 2. JELLY 3. MARMALADE 4. PRESERVE
What is it?
D
LET US STUDY
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
Selection of fruits and vegetables for jellies, jams, marmalades and

preserves
Fruits are the fleshy, juicy products of plants that contain seeds. When ripe
they are edible when cooking.

Vegetables are plants or part of plants such as roots, tubers, bulbs, stem,
shoots, leaves, fruits and flowers used raw or cooked.
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
A Guide to Selection of Fruits Used in Processing by Sugar Concentration

When selecting fresh fruits, you should take into consideration the variety of
fruits, its freshness, its size and maturity. They can easily be detected by visual
inspection. Here are some of the quality characteristics of some Philippine Fruits
that are usually used in this process:
Table 1. A. guide to Selection of Some Philippine Fruits
Name Undesirable
Common, English, Quality Characteristics Characteristics
Scientific
Abocado, avocado Shiny green; firm; ripe Soft; Decayed tip
Persea Americana Mill.
Anonas, anonas Not too soft, sweet Presence of insects; too
Anona reticulate Linn. smelling, plump; whole soft; broken
Balimbing, carambola Firm, bright green, juicy Shriveled; bruised; dull
Averrhoa carambola green; decayed spots
Bayabas, guava Bright green firm; crisp Decayed spots, hard
Psidium guajava Linn. bruised, overripe
Kalamansi, Philippine Uniform size, yellowish Shriveled, yellow rind;
Lemon green rind, juicy decayed spots
Citrus microcarpa Bunge
Kamyas, bilimbi Whole, bright, juicy firm Shriveled; bruised;
Averrhoa bilimbi Linn decayed spots
Dalanghita, native orange Yellowish green rind, Decayed spots; dry rind
Citrus nobilis Lour plump, juicy
Dayap, lime Green rind Decayed spots; dry rind
Citrus aurantifola
Durian, durian Yellowish green rind Decayed spots; dry rind
Duriozibethinus Murr
Guyabano, soursoup Whole, firm yet soft; juicy Bruised; overripe;
Anona muricata Linn Brown, decayed spots
Istoberi, strawberry Firm, bright red Bruised; overripe;
Fragaria vesea Linn Decayed spots
Langka, jackfruit Pulp-bright yellow, firm, Strong pungent odor,

Artocarpus heterophyllus sweet smelling, young overripe, fibrous

Makopa, curacao apple Bright red, juicy, plump Shriveled, dull red;
Syzgium samarengense decayed spots
Manga, mango Bright yellow, smooth Shriveled, overripe,
Mangifera indica Linn skin, plump, juicy decayed spots
Mangostan, mangosteen Not too soft, sweet Shriveled, overripe,
Garcinia mangostana smelling, plump; whole decayed spots
Milon, melon Color characteristics of Broken, bruised,
Cucumis melon Linn variety, firm, juicy whole overripe, decayed spots
Pakwan, watermelon Hard green rind; pulp Broken, bruised, pulp-
Citrullus vulgaris Schrad juicy and firm limp
Pinya, pineapple Whole, greenish, yellow Bruised, under ripe, over
Anonas comusus Linn rind, sweet smelling ripe, decayed spots
Rambutan, rambutan Firm, bright red Bruised; overripe;
Nephelium lappaceum decayed spots
Saging na saba, banana Color characteristics of Broken, bruished under
Musa sapientum Linn variety, firm, juicy, whole ripe, overripe, decayed
spots
Sampalok, tamarind whole Broken
Tamarindus indica Linn
Santol, santol Golden yellow, firm Shriveled, soft; decayed
Sandoricum hoetjape spots
Siniguelas, Spanish plum Glossy green violet, firm, Bruised, under ripe,
Spondias purpurea plump, juicy overripe, decayed spots
Suha, pomelo Light green, plump Shriveled, Bruised, under
Citrus grandis ripe, overripe, decayed
spots
Table 2. A Guide to Selection of Some Philippine Vegetables

Name Quality Characteristics
Common, English,
Scientific
Kalabasa, squash, Smooth skin, free from bruises; pulp-bright
Cucurbita maxima yellow, firm
Kamote, sweet potato Free from ulalo
Ipomea batatas Linn
Karot, carrot Crisp, good orange color, free from green tap
Daucus carota Linn
Gabi, taro Free from decayed spots; firm
Colocasia esculentum
Luya, ginger, Free from decayed spots
Zingiber officinale
Mani, peanut Firm, free from decayed spots
Arachis hypogaea
Niyog, coconut Tender, young, juicy
Cocos nucifera

Papaya, papaya Color characteristics

Carica papaya
Safe Handling of fresh Fruits and Vegetables

Any fresh fruits and vegetables could be contaminated with bacteria or
viruses. This contamination cannot be detected by the eye. However, when
selecting fresh fruits and vegetables, choosing fresh, high quality items may help
reduce the risk of foodborne illness. Quality produce without bruises or cuts (these
areas can harbor bacteria and viruses) may be safer.
Selecting Fresh Fruits and Vegetables

The following are several tips for selecting the freshest fruits and vegetables:
1. It is best to shop often for fresh fruits and vegetables and to purchase only
the items which will be used within two to three days after purchase. This
will help reduce fruits and vegetables wasted due to spoilage.
2. Quality is also an important aspect when selecting fruits and vegetables.
3. Fruits and vegetables should look healthy and smell fresh.
4. Consumers should choose items with good shape, color, and texture.
5. Avoid bruised, damaged, decayed, or molded fruits and vegetables. These
may carry harmful bacteria or viruses. Damaged fruits and vegetables will
also spoil faster.
6. When consumers purchase fresh, pre-cut, or pre-packaged fruits and
vegetables, they choose items which are refrigerated or surrounded by ice.
7. Once fruits and vegetables are cut or peeled, they must be refrigerated at a
temperature of 40°F or below.
8. Pre-cut fruits and vegetables should be packaged properly in airtight
containers. Avoid opened or torn packages.
9. Choose pre-cut and pre-packaged fruits and vegetables with good color and
texture.
10.Fruits and vegetables which appear slimy or discolored should be avoided.
11.Consumers should verify use-by dates listed on packages of pre-cut or pre-
packaged produce. Fruits and vegetables should be eaten by this date.
Steps for Washing Fresh Fruits and Vegetables

Fresh fruits and vegetables should be washed immediately before they are
eaten or prepared.
1. Wash hands for 20 seconds with hot, soapy water. Dry with a paper towel.
2. Throw away outer leaves from heads of lettuce and cabbage before washing
them.
3. Wash with water. Wash whole fruits and vegetables thoroughly under cool,
clean, running water. Do not soak fruits and vegetables in water. Do not use
bleach, soaps or detergents.
4. Rub soft fruits and vegetables which include tomatoes, lettuce, etc., with
your hands.
5. Scrub firm fruits and vegetables. These include melons, potatoes, etc. skins
and rinds of firm fruits and vegetables should be scrubbed under cool, clean,
running water with a clean and sanitized fruit/vegetables brush.

6. Wash ALL fruits and vegetables even if the rind or skin is not eaten.
Prevent Cross-Contamination
1. Fresh fruits and vegetables must be separated from raw beef, poultry, fish,
and seafood.
2. Use separate cutting boards and knives for fresh fruits/vegetables and raw
meat, or wash and sanitize them between foods.
3. Wash hands thoroughly after handling raw meat and before handling fresh
fruits and vegetables.
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
Jelly – is a food that is soft, elastic, transparent made from fruit juice, boiled with
sugar.
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 pro- longed
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
5. Test for pectin content.

6. Test for the fruit’s acidity.
Steps in preparing fruits/ vegetables for jam making

Jam is a food made by boiling fruit pulp with sugar until thick.
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

Marmalade is a clear, jelly like mixture in which shreds or thin slice of fruits or
peel are suspended.
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

Preserves are whole small fruits or vegetables or pieces of large fruits or vegetables
cooked in thick syrup until clear, plump and somewhat translucent.
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.
Self-Check 2.1
Demonstrate the proper cleaning, washing, peeling, cutting of the following
fruits and vegetables. (Pick only 1)
1. Apple
2. Papaya
3. Carrot
4. Squash
5. Oranges
E What’s more
Choose 10 fruits or vegetables from the table 1 and table 2. Recite the
English name, Common name, and Scientific name of each fruit and give also the
quality and undesirable characteristics of each.
CRITERIA
RATING CONTENT/IDEAS CLARITY MASTERY
DESCRIPTORS
Excellent (10 pts) Discussed Presentation of Presented the
correctly 3 ideas idea complete and ideas without
clear looking at the
notes
Very Good ( 5 pts) Discussed Presentation of Presented the
correctly 2 ideas ideas is clear but ideas while
need details looking at the
notes once in a
while
Good (2 pts) Discussed Presentation of Reading while
correctly only 1 ideas is vague presenting the
ideas ideas
Needs No discussion No discussion No discussion
Improvement (0)

What I Can Do
E
Weekly Activity
1. Recite/Enumerate the steps in preparing fruits/vegetables for jelly making.
2. Recite/Enumerate the steps in preparing fruits/vegetables for jam making.
3. Recite/Enumerate the steps in preparing fruits/vegetables for marmalade
making.
4. Recite/Enumerate the steps in preparing fruits/vegetables for preserve
making.
Description Mastery
Excellent Presenting ideas without looking at

(10 pts) the notes
Very Good Presenting the ideas while looking at
( 5 pts) the notes once in a while
Good Reading while presenting the ideas
( 2 pts)
Needs Improvement No discussion
(0)

E
Fill in the blanks. On your answer sheet write the missing word to complete each
sentence.
1. Fruits and vegetables should look ________ and smell __________.
2. It is best to shop often for fresh fruits and vegetables and to purchase only
the items which will be used within _____________ days after purchase.
3. __________ is also an important aspect when selecting fruits and vegetables.
4. Fruits and vegetables which appear slimy or discoloured should be _______.
5. Consumers should verify ____________ listed on packages of pre-cut or pre-
packaged produce.
6. Wash hands for ___ seconds with hot, soapy water.
7. Wash ALL fruits and vegetables even if the _______ is not eaten.
8. Wash whole fruits and vegetables thoroughly under ________, ___________,
__________ water.

What I Have Learned

A
1. 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.
2. When selecting fruits and vegetable, the main categories is their quality and
freshness.
3. Choose mature ripe and firm fruits.
4. All fruits and vegetables should be thoroughly inspected for blemishes,
decayed parts.
5. Wash them very carefully under cool, running water.
6. When paring pare as thinly as possible to minimize wastage.
7. Have fruit cut uniformly whether they are left whole, halved, quartered, or
sliced.
Explain it briefly on a sheet of paper. (7)
REFLECTION:
Write a short reflection paper about the things that you have learned in the lesson
today. You may use the prompts below. (any of the two)

What I Can Do
A
POST TEST
A. Directions: Read the sentences carefully. Select the best answer and write
the letter in your answer sheet.
1.Which of the following equipment is used to measure the setting stage of

jelly?
a. Salinometer b. candy thermometer
c. Refractometer d. Kitchen thermometer
2. Which does not belong to the group?
a. Freezer b. stove
c. vacuum packer d. double boiler
3. what equipment will you use to measure the pH content of the juice?
a. salinometer b. jelly thermometer
c. refractometer d. kitchen thermometer

5. These are all processors outfit except

a. Apron b. Hairnet
c. Glove d. Jelly Bag
7. Which of the following is used to strain liquids?
a. colander b. jelly bag
c. strainer d. sieve
8. Which of the following is used for slicing fruits and vegetables into
different sizes?
d. french knife b. food slicer
e. paring knife d. table knife
9.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 d. soaking in water with detergent
10. What is the step in preparing equipment that checks the accuracy of
measurement?
a. calibration b. inventory
c. sanitation d. repair
B. Direction. Here is a parade of words. Select the words that will identify the
characteristics of fresh and unfresh fruits and vegetables. Write your
answers in a separate sheet.
BRUISED DAMAGED BRIGHT COLOR PLUMP WHOLE DECAYED
THERE IS A SIGN OF ROTTING OVERRIPED PLEASANT AROMA
FIRM TENDER JUICY SOFT CRISPY SHRIVELED
FRESH UNFRESH
1. 1.
2. 2.

CONGRATULATIONS!!!!
You finished the module for first quarter. Rest for a while
and you may start going through the next module!
Keep it going!
Good luck and Happy Learning!
Your issues and concerns, questions or clarifications here please!

___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
_______________________________________________________


Schedule of accomplishing the activities:

Note: All activities MUST be answered in a separate ANSWER SHEETS:
Please do not write anything in the module.
Week 1: October 5-9,2020 Week 2: October 12-16,2020

M 1. Preliminary Activity (pp-1) M 1. What other Enrichment..(pp-
M 2. Pre-Test (pp-1,2) 10)
T 3. Activity 1.1 (pp-2) T 2. What I have learned (pp-11)
T 4. Self-Check 1.1 (pp-8,9) T 3. Reflection
W 5. What’s more A&B (pp-9) W 4. Activity 1.2 (pp12)
TH 6.What I can do (pp-10) W 5. Self-Check 1.2 (pp-16)
TH 6. What’s More (pp-16-17)
Week 3: October 19-23,2020 Week 4: October 26-November

M 1. What I can do? (pp-17) 6,2020
M 2. What other enrichment(pp- M 1. What can I do (pp-23)
18) T 2. What other enrichment..(pp-
T 3. What I have learned (pp-18) 23)
T 4. Reflection W 3. What I have learned (pp-23)
W 5. Activity 1.3 (pp-19) W 4. Reflection
W 6. Self-Check 1.3 (pp-22) TH 5. What’s new
TH 7. What’s more (pp-22) TH 6. Pre-Test
Week 5: November 9-13,2020 Week 6: November 16-20,2020
M 1.What’s in (pp-25) M – T 1. What I can do (2nd) (pp-31)
M 2. Self-Check 2.1 (pp-30) W 2. What I have learned (pp-
T 3. What’s more (pp-30) 32)
W 4. What I can do (1st) (pp31) TH 3. Reflection
TH 5. What other enrich..(pp-31)
Week 7: November 23-27,2020 Week 8: December 1-11

M-W 1. What I can do (3rd & 4th) .Issues and concerns
(pp31) Completion, Review and Exams
TH 2. Post test week
Please don’t forget your concerns, queries, feedbacks and suggestions for us
to help you better!

References:
CBLM, FOOD PROCESSING NC II
Food Processing – MATEA Based Textbooks
Fruit and Vegetables Processing Revised Edition
Secondary Processing Projects by Garcia, Ligaya B.
Fruit and Vegetables Processing , Revised Edition
Good Manufacturing Practices – Prepared by Industrial Technology
Development Institute – DOST
Mendoza, Jose M., Philippine Foods, Their Processing and
Manufacture pp. 100-108
Guzman, Alcantara de, A Module in Food Preservation Technology and
Home Economics pp. 32-37
Guzman, Matilde P., Preservation of Philippine Foods pp. 122-136
https://www.greatworldappliances.com/product/ifc-15-a-15-ft-chest-type-inverter-freezer-
fujidenzo/
https://www.geappliances.com/appliance/GE-16-6-Cu-Ft-Top-Freezer-Refrigerator-GTS17GSNRSS
https://www.abenson.com/gs-997.html
https://www.quincailleriedante.com/en/product/our-specialty-/739-all-american-autoclave-
925.html
http://www.realfoodsgrow.com/toasters-steamerscrock-pot-pots-and-pans.html
https://www.mjequipmentexpress.com/vacuum-sealers/commercial-vacuum-sealer-dz-400-2d
https://www.everythingkitchens.com/wisconsin-aluminum-225-master-hand-crank-can-sealer.html
https://www.target.com.au/p/metal-measuring-spoons/61619890
https://www.bedbathandbeyond.com/store/s/dry-measuring-cups
https://www.worldmarket.com/product/measuring-cup-basic-glass-160z.do
https://www.youtube.com/watch?v=-fqkdJoRpk0
https://cakeceterablog.files.wordpress.com/2013/11/sugar-candy-thermometer-g911.jpg
https://www.coleparmer.com/i/cole-parmer-rsa-br32t-refractometer-w-atc-0-32-brix/8115036
https://www.wenmeice.com/product/LBT-10.html
https://www.lazada.com.ph/shop-kitchen-thermometers/
https://www.bigw.com.au/product/wiltshire-classic-saucepan-20cm/p/664404/
https://shopee.ph/American-Star-Nonstick-Saucepot-20cm-i.61612480.1597932833
https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Stovetop/dp/B00008GKDG
https://www.carousell.ph/p/steamer-3-layer-32cm-235324197/
https://www.vonshef.com/vs_en/24cm-stainless-steel-casserole-po
https://www.takaski.com/product/sori-yanagi-stainless-steel-kettle-mirror/
https://www.house.com.au/product/baccarat-gourmet-stainless-steel-double-boiler-14cm-silver
https://www.amazon.com/BASIX-Cheese-Grater-Shredder-Vegetables/dp/B01H8O7V9S
https://en.wikipedia.org/wiki/Kitchen_knife
https://www.aliexpress.com/item/32985681213.html
https://www.tigerchef.com/winco-ks-01-kitchen-shears.html
https://www.mightyape.co.nz/product/extra-large-bamboo-chopping-board-48cm/28230787
https://www.amazon.com/Drizom-Citrus-Orange-Squeezer-Measuring/dp/B07CNJZ6F7

https://www.aliexpress.com/i/32878704824.html
https://ansons.ph/product/oster-4172-10-speed-osterizer-blender/
https://shopee.ph/Kitchen-Craft-30-cm-Stainless-Steel-Food-Tongs-i.163289887.2829067170
https://www.jabetc.com/products/19-aluminum-hand-mixing-basin-bowl-for-food-kitchen-cooking-
mixer-colander
http://healthykitchenequipment.blogspot.com/2011/10/baking-utensils-mixing-bowls.html
https://www.acemart.com/kitchen/cooking-utensils-and-supplies/cooking-spoons/valueline-bsph-
13-s-13-solid-basting-spoon-with-black-handle/AAABSPH-13-S
https://www.amazon.com/LEGERM-Straight-Stainless-Decorating-Frosting/dp/B01N3QB5FN
https://www.amazon.com/ExcelSteel-5-Quart-Stainless-Steel-Colander/dp/B00555ETXY
https://www.amazon.com/Winco-MS3A-8D-Strainer-Double-Diameter/dp/B001VZERX4
https://www.ebay.com/itm/Round-Wire-Basket-Deep-Fryer-Food-French-Fries-Nugget-Kitchen-
Cooking-Strainer/182994771147
https://www.aliexpress.com/item/4000171436095.html
https://www.uline.com/BL_8168/Wide-Mouth-Glass-Jars
https://medium.com/@ricpackage101/things-to-look-for-in-a-tin-can-components-supplier-
7dfc2824660d
https://www.dreamstime.com/stock-illustration-food-packaging-different
https://www.pinterest.ph/pin/453174781257483107/
https://www.amazon.co.uk/Cooking-Polyester-Adjustable-Gardening-Restaurant/dp/B077D9JJ67
https://www.amazon.co.uk/JAMOR-Fog-proof-Hygienic-Processing-Restaurant/dp/B07BBHLHT9
https://www.amazon.com/Plastic-Disposable-Cooking-Cleaning-Handling/dp/B01M087I90
https://www.google.com/search?q=jams%2C+jellies
%2C+marmalades+drawing&tbm=isch&ved=2ahUKEwiYwPnY1ezqAhVpEqYKHdZHDwgQ2-


Q1 FOP MODULE G10 Final

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Republic of the Philippines

Unit of Competency: PROCESS FOODS BY SUGAR CONCENTRATION

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

Dear TechVoc learner,

Dear Food Processing learner!

These are the following:

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

After going through this module, you are expected to:

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

I What I Need to Know

LO 1. Prepare Equipment, Tools and Utensils

1. Which of the following equipment is used to measure the setting stage of

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

c. refractometer d. kitchen thermometer

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

FOOD PRESERVATION TOOLS, EQUIPMENT AND UTENSILS FOR PROCESSING

Measuring spoon Dry Measuring cup Liquid measuring

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

quantities of ingredients ingredients with fractional Used for measuring

Weighing scale Candy thermometer

Refractometer Jelly thermometer Kitchen thermometer

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

with handle placed and a lid braising food

Casserole Steamer Double boiler

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

Osterizer/Blender Knives Grater and Shredder

Kitchen shears Peeler

Juice extractor Cutting board Slicer

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

Basting spoon Spatula Colander

Strainer Wire basket Mortar and Pestle

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

product coughing and talking Reduce risk of

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

E What other Enrichment Activities Can I Engage In?

CUT AND PASTE

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

effort was used put into decorating it. of creativity.

What I Have Learned

A tool is Utensils are

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

Apparatus used for processing food by sugar concentration

Refractometer – an instrument used for testing the degree of sugar present

Procedure on how to use a refractometer to determine fruit’s sugar level

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

4. Read the corresponding number on the scale.

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

Jelly Thermometer – use to

Jelly thermometer is used by dipping

Calibrating Measuring Devices and Instruments

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

Inspecting and Checking Condition of Equipment and Machines

1. Machine temperature – this is checked to avoid overheating

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

NAME OF TOOLS, EQUIPMENT OR CONDITION

Tanauan School of Fisheries Mariethel B. Almazon Jeffrey S. De Una

1 - Can perform parts of this skill