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Competency Based Learning Material
Competency Based Learning Material
Remember to:
Read the information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
Perform the task sheets and job sheets until you are confident that your
outputs conform to the Performance Criteria Checklist that follows the
sheets.
Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the Institutional Competency Assessment.
When you feel confident that you have sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
You must pass the Institutional Competency Assessment for this competency
before moving to another competency. A Certificate of Achievement will be awarded
to you after passing the assessment.
List of Competencies
Introduction
This unit deals with the knowledge, skills and attitudes required to process foods
by Sugar Concentration
Learning Outcomes
At the completion of the module the trainees/students should be able to:
Assessment Criteria
CONTENTS
1. Mixture is heated and cooked to required consistency.
2. Desired endpoint is tested as specified.
ASSESSMENT CRITERIA
1. Mixture is heated and boiled/cooked to required consistency
2. Desired endpoint is checked/tested as specified
CONDITION
Candy thermometer
Jelly thermometer
Polimeter
Kettle/casserole
Wooden ladle
Stone/burner
ASSESSMENT METHOD
Direct Supervision
Practical
Perform Job Sheet 4.4-2 Job Sheet will help you practice your
Evaluate yourself using performance skill. The Performance Criteria Checklist
criteria 4.4-2 will guide and help you evaluate your
work as you are practicing your skill.
Evaluate your work using the
Performance Criteria. When you are
ready, present your work to your trainer
Date Developed: Document No.
CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |2
Genevieve M. Amoguis
for final evaluation and recording.
If you have questions about the use of
the matrix, please ask your trainer.
After doing all the activities of this
LO, you are ready to proceed to the
next LO.
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.
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.
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.
2. Natural flavor and aroma of fruit is retained.
C. Marmalades
Has a jelly – like consistency and not syrupy.
D. Preserves
1. Sparkling and glistening.
2. Natural flavor and aroma of fruit is retained.
3. Plump, soft and tender
Enumeration
Direction: enumerate the following items
1-5 enumerate the methods of cooking jellies
6-11 enumerate the methods in cooking jams
11-15 enumerate the methods in cooking 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.
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.
6. Cook the pulp until soft.
7. 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.
8. Boil rapidly until the jam starts to set in. (The secret of making jam is cooking
slowly before adding the sugar and rapidly afterwards.)
9. As the jam reaches setting point, turn fire off and remove the scum by
scooping with a clean wooden spoon.
10. Pour the jam into sterilized jars while still hot.
11. Seal and label.
12. 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.
13. 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.
14. Pour marmalade into sterilized jars.
15. Seal and label.
Equipment :
Steps/Procedure:
1. Prepare necessary tools and materials for sanitation.
2. Wear appropriate PPE.
3. Remove loose dirt and food particles
4. Rinse with warm, potable water.
5. Wash with hot water (60 °C) and detergent.
6. Rinse with clean potable water.
7. Treat with very hot, clean, potable water (75 °C) for at least 2 minutes.
8. Apply sanitiser as directed on the label.
9. Leave benches, counters and equipment to air dry. The most hygienic
way to dry equipment is in a draining rack.
10. Apply good housekeeping.
11. Let your trainer check your work.
Assessment Method:
Demonstration, Performance Criteria Checklist
CRITERIA
YES NO
Did you….
Performance Objective: Given the knowledge and skills in operating the gas
stove, you should be able to operate gas stove following
the company standard operation of the machine. The
activity is good for 10 minutes.
Supplies/Materials :
Steps/Procedure:
1. Prepare the necessary tools and equipment.
2. Wear appropriate PPE.
3. Place your pan or skillet on the burner you want to use.
4. Push the burner's control knob in and turn it to the "light" position. The
flame should ignite -- if it doesn't, turn the gas off by turning the knob
all the way to the left, then try again. Stop and turn off the knob if the
flame doesn't light, to prevent gas from accumulating in your home.
5. Turn the knob immediately to the left once the flame is lit (but not all the
way, which will turn it off).
6. Adjust the knob to your desired heat setting or flame height. The larger
the flame, the hotter it is and the faster your food will cook.
7. Visually check the flame as you adjust the knob.
8. Keep the heat low the first time you use a gas stove and cook with butter
or a cooking spray to avoid burning your food. Gas ranges cook very
quickly, so it's easy to burn your food until you get used to the way the
burners work.
9. Turn off the flame immediately when you're done cooking, by turning the
control knob all the way to the left. Make sure it is as far to the left as
possible to avoid gas leakage.
10. Apply housekeeping.
11. Let your trainer check your work.
Assessment Method:
Demonstration, performance criteria checklist
CRITERIA
YES NO
Did you….
Performance Objective: Given the tools, utensils, supplies and recipe, you
should be able prepare and cook mango jam with
appropriate taste and seasoned in accordance with the
prescribe standard.
Ingredients :
Mango pulp
¾ cup of sugar per cup of fruit pulp
1 tablespoon calamansi juice
2 tablespoons glucose (optional)
Tools & Equipment : small bowls, sauté pan, fork, gas stove
Steps/Procedure:
1. Prepare the necessary tools and equipment.
2. Wear appropriate PPE for cooking.
3. Choose fully ripe mangoes.
4. Wash very well. Slice and scoop out the flesh.
5. Mash the pulp or flesh and measure. Add sugar.
6. Place in pan and boil over strong fire, stir constantly.
7. After about three minutes, add kalamansi juice.
8. Continue stirring until mixture is thick.
9. Remove from heat and pour while still hot in sterilized jars.
10. Seal tightly.
11. Label and store.
12. Apply good housekeeping.
13. Let your trainer check your work.
Assessment Method:
Demonstration, performance criteria checklist
CRITERIA
YES NO
Did you….