Competency Based Learning Material Agriculture and Fishery, Processed Food and Beverages Food Processing Ncii

COMPETENCY BASED LEARNING MATERIAL
Sector: AGRICULTURE AND FISHERY, PROCESSED

FOOD AND BEVERAGES
Qualification Title: FOOD PROCESSING NCII
Unit of Competency : Process Foods by Sugar Concentration
Module Title: Processing Foods by Sugar Concentration
AGRICULTURAL TRAINING INSTITUTE

REGIONAL TRAINING CENTER 02
San Mateo and Cabagan, Isabela
HOW TO USE THIS
COMPETENCY-BASED LEARNING MATERIAL (CBLM)
Welcome to the competency-based learning material for the module:

Process Foods by Sugar Concentration This module contains training
materials and activities for you to accomplish.
The unit of competency “Process Foods by Sugar Concentration”
contains the knowledge, skills and attitudes required for Food Processing.
You are required to go through a series of learning activities in order to
complete each learning outcomes of the module. In each learning content,
there are Information Sheets, Self-Checks and Task Sheet. Follow the
activities at your own pace and answer the self-check at the end of each
learning content. If you have questions, please feel free to ask for the
assistance of your trainer/facilitator.
RECOGNITION OF PRIOR LEARNING (RPL)
You may have some or most of the knowledge and skills included in
this learner’s guide because you have:
 Been working in the same industry for some time
 Already completed training in this area
If you can demonstrate to your trainer that you are competent in a

particular skill, you don’t have to do the same training again.
If you feel that you have some skills, talk to your trainer about having them
formally recognized. If you have a qualification or certificate of competence
from previous trainings, show them to your trainer. If the skills you acquired
are still current and relevant to the unit of competency, they may become
part of the evidence you can present for RPL. If you are not sure about the
currency of your skills, discuss this with your trainer.
A Trainee Record Book (TRB) is given to you to record important dates,

jobs undertaken and other workplace events that will assist you in providing
further details to your trainer/assessor. A Record of Achievement/Progress
Chart is also provided to your trainer to complete/accomplish once you have
completed the module. This will show your own progress.
Document No.
CBLM- FOOD Date Developed:
Issued by:
PROCESSING NCII January 2018
ATI-RTCII
PROCESS FOODS BY Developed by: Page 2 of 29
ALGENE G. DOMINCEL
SUGAR
CONCENTRATION Revision # 01
Food Processing NCII
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
CORE COMPETENCIES
Process Food by Processing Food by
1. Salting, Curing and Salting, Curing and
AGR741301
Smoking Smoking
Process Food by Processing Food by AGR741302
2. Fermentation and Fermentation and
Pickling Pickling
Process Food by Processing Food by AGR741303
3.
Sugar Concentration Sugar Concentration
Package Packaging AGR741304
4. Finished/Processed Finished/Processed
Food Products Food Products
MODULE CONTENT
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SECTOR
UNIT OF COMPETENCY
Process Food by Sugar Concentration
MODULE TITLE
Processing Food by Sugar Concentration
INTRODUCTION
This unit deals with the knowledge, skills and attitudes required
to process foods by Sugar Concentration.
NOMINAL DURATION:
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare Equipment, Tools and Utensils
2. Prepare the Raw Materials
3. Prepare Acid, Pectin and Sugar Mixture
4. Cook Sugar Concentrates
5. Prepare Production Report
ASSESSMENT CRITERIA:
1. Equipment, tools and utensils for preserving foods by sugar
concentration are prepared in accordance with manufacturer’s
manual.
2. Equipment, tools and utensils are calibrated in accordance with
manufacturer’s specification.
3. Equipment, tools and utensils for preserving foods by sugar
concentration are readied and sanitized as required.
4. Availability of raw materials are checked according to required food
processing methods
5. Sorted fruits and vegetables for jelly/jam and marmalade are
chopped finely
6. Prepared fruits and vegetables for jelly and marmalade making are
boiled to obtain the juice extract
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7. Prepared finely chopped fruits and vegetables for jam making are
mixed with sugar.
8. Prepared fruits and vegetables to be preserved are cooked in syrup
as specified.
9. Required amounts of pectin, sugar and citric acid are measured
according to approved specifications.
10. Measured pectin, acid and sugar are mixed with chopped fruit
pulp/juice extract/pieces of fruits according to approved
specifications.
11. Mixture is heated and boiled/cooked to require consistency.
12. Desired endpoint is checked/tested as specified.
13. Daily production report input, output and variances are
documented according to enterprise requirements.
14. All production data gathered are recorded and presented in
prescribed format.
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LEARNING OUTCOME NO.3
Prepare Acid, Pectin and Sugar Mixture
Contents:
1. Pectin content of fruits and vegetables

2. Adjustment of sugar and acid concentration
Assessment Criteria
1. Required amounts of pectin, sugar and citric acid are measured

according to approved specifications.
2. Measured pectin, acid and sugar are mixed with chopped fruit
pulp/juice extract/pieces of fruits according to approved
specifications.
Conditions
The participants will have access to:
1. WORKPLACE LOCATION
2. EQUIPMENTS, TOOLS, ACCESSORIES AND SUPPLIES
PPE, Measuring cups and spoons, Bowl, Metal pot, Ladle, Jars and
lids, Jar filter, Scales, Sieve, Jelly bag, Thermometer, Stove
Assessment Method:
1. Demonstration with questioning

2. Oral interview
3. Written examination
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Learning Experiences
Learning Outcome 3
PREPARE ACID, PECTIN AND SUGAR MIXTURE
Learning Activities Special Instructions

1. Read Information Sheet 3.1- Read and understand the
1 on Training design information sheet and check
yourself by answering the Self-
check 3.1-1.
2. Answer self-check 3.1-1 Compare your answer with the
answer key 3.1-1. You must
answer all questions correctly
before proceeding to next activity
3. Read Information Sheet 3.2- Read and understand the
1 on Training design information sheet and check
yourself by answering the Self-
check 3.2-1.
4. Answer self-check 3.1-2 Compare your answer with the
answer key 3.1-2. You must
answer all questions correctly
before proceeding to next activity.
5. Perform demonstration task Task sheet 3.2-1 will help you

sheet 3.2-1 practice your skills.
The performance criteria
checklist will guide and help you
evaluate your work as you are
practicing your skill.
Evaluate your own work using
Performance criteria
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ALGENE G.
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CONCENTRATION Revision #
01
Information Sheet 3.1-1
Pectin Content of Fruits and Vegetables
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the different methods of testing pectin content.
2. Identify the different methods of testing fruit acidity
Introduction
In this section we will discuss the different methods of analyzing the

pectin content and fruit acidity of our raw materials. To produce a
product of good quality, one must test the pectin and acid contents of
fruits when processing food by sugar concentration. 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. 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.
Pectin — Fruits and their

extracts obtain their jelly
forming ability from a group of
substances called pectins.
Pectin provides the three
dimensional structure which
results in a jellied product.
Pectin is formed from a parent
compound, protopectin, during
the ripening of fruit and during
the cooking of under ripe fruit
to extract juice. Fully ripe fruits contain less pectin than partially ripe
fruits. For this reason, some jelly recipes specify the use of a portion of
under ripe fruit.
Pectin and Acid Content of Common Fruits
Group I (High): If not overripe, has enough natural pectin and acid for
gel formation with only added sugar
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Group II (Moderate to low): Low in natural acid or pectin, and may need
addition of either acid or pectin
Group III ( Little/No pectin): Always needs added acid, pectin or both
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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.
 1/3 cup juice

 ¼ cup sugar
 Heat, stir, dissolve sugar
 Boil rapidly until it sheets from spoon
 Pour in bowl or jelly glass and cool
 I cooled mixture is jelly-like, it has enough natural pectin in
gel
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.
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 1 tsp. juice
 1 tbsp rubbing alcohol
 Gently stir or shake in closed container
 Solid jelly-like mass forms if enough pectin to gel – can
pick up with fork.
**DO NOT EAT ANY OF THIS!
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.
Advantages or Disadvantages of using Added Pectin
 Without added pectin:

 Long boiling time with fruit and sugar
 Less added sugar, but concentrated natural sugar
 Loss of flavor from long boiling
 With Added Pectin:
 Greater yield from measure of fruit
 Fresher fruit, but some flavor may be masked
 Better color
 Less chance of failure
DONENESS TEST
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The biggest problem in making jelly without added pectin is to
know when it is done. It is particularly important to remove the mixture
from the heat before it is overcooked, as there is little that can be done
to improve an overcooked mixture. Signs of overcooking are a change in
color of the mixture and a taste or odor of caramelized sugar. When
cooking jelly remember that it should be boiled rapidly, not simmered.
1. Temperature Test: This is the most reliable of the doneness

tests. First test the accuracy of the jelly or candy thermometer by
placing it in boiling water to see if it measures 212 °F. Then place
the thermometer in a vertical position into the boiling jelly
mixture and read at eye level. The bulb of the thermometer must
be completely covered with the jelly but must not touch the
bottom of the saucepot. Use a jelly or candy thermometer and boil
until mixture reaches 220 °F above the boiling point of water.
2. Sheet or Spoon Test: Dip a cool metal spoon into the boiling

jelly mixture. Raise the spoon about 12 inches above the pan (out
of steam). Turn the spoon so the liquid runs off the side. When
the mixture first starts to boil, the drops will be light and syrupy.
As the syrup continues to boil, the drops will become heavier and
will drop off the spoon two at a time. The jelly is done when the
syrup forms two drops that flow together and sheet or hang off
the edge of the spoon.
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3. Refrigerator/Freezer Test: Pour a small amount of boiling jelly
on a plate, and put it in the freezing compartment of a
refrigerator for a few minutes. If the mixture gels, it should be
done. During the test, the rest of the jelly mixture should be
removed from the heat.
Acid — A certain level of acidity (below pH 3.5) must be present for a

jelly to form. If the fruit juice is not sufficiently acidic, a gel will not
form. If too much acid is present, the jelly will lose liquid or weep.
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.
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Self- Check 3-1.1
Direction: Read the following questions carefully. Write the letter of

the correct answer on a separate sheet.
1. It is formed from a parent compound, protopectin, during the
ripening of fruit and during the cooking of under ripe fruit to
extract juice.
a. Acid
b. Sugar
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c. Pectin
d. All of the above
2. In this test, fruit juice is allowed to run down into tube for one
minute to test the pectin content.
a. Cooking test
b. Gel meter test
c. Alcohol test
d. Acid test
3. Group of fruits with low or no pectin content.
a. Group I
b. Group II
c. Group III
d. Group IV
4. The following methods are used in testing doneness of fruits.
a. Temperature test
b. Spoon test
c. Refrigerator test
d. Alcohol test
5. The most reliable doneness test.
a. Temperature test
b. Spoon test
c. Refrigerator test
d. Alcohol test
Direction: Read the following questions carefully. Write T if the

statement is TRUE and F if the statement is FALSE.
6. Combining juices that has low acidity to juices with high

acidity will proportion the sour taste and correspond to
desired quality.
7. Signs of overcooking are a change in color of the mixture and a
taste or odor of caramelized sugar.
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8. Fruits without added pectin has greater yield from measure of
fruit.
9. The accuracy of the jelly or candy thermometer in temperature
test is by placing it in boiling water to see if it measures 100
°F.
10. A 3.5 pH must be present for a jelly to form.
ANSWER KEY 3.1-1
1. T
2. T
3. F
4. F
5. T
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JOB SHEET 3.1-1
Title: Prepare acid, pectin and sugar mixture for jellies, jams and
marmalades
Performance Objective: Given the ingredients , you should be able to

produce a product of good quality, one must test
the pectin and acid contents of fruits when
processing food by sugar concentration following
the standard
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Supplies/Materials : Fruits, Sugar, Measuring cups and spoons,
Bowl, Metal pot, Ladle, Jars and lids, Jar filter,
Scales, Sieve, Jelly bag, Thermometer
Equipment : Cooking Stove with gas cylinder
Steps/Procedure:
1. Prepare all the supply materials and equipment.

2. Wear Appropriate PPE.
3. Use half-pint canning jars and pretreated lids.
4. Check jars and lids. Wash in hot, soapy water; rinse. Boil jars
for 10 minutes to sterilize. Keep jars hot.
5. Wash and rinse all fruits thoroughly before cooking. Do not
soak. For best flavor, use fully ripe fruit when making jellied
products with added pectin. For recipes without added pectin,
use just-ripe fruit. Remove stems, skins and pits from fruit; cut
into pieces and crush.
6. Combine ingredients and cook in small batches, one recipe at a
time, in a large, heavy, 8- to 10-quart saucepot.
7. Stir fruit mixture over low heat until sugar dissolves. Then boil
rapidly for a clear-finished product. As the fruit mixture begins
to thicken, stir frequently to prevent sticking and scorching.
8. Ifnot adding pectin, test for doneness. For a softer product,
shorten the cooking time; for a firmer product, lengthen it.
9. Before filling jars, skim off foam that forms from the boiling
process. The addition of ¼ teaspoon butter or margarine during
cooking helps cut down on the foam formed.
10. To fill the jars, pour hot fruit mixture into hot sterilized
jars, leaving ¼-inch headspace.
11. Process jams, preserves and conserves in a boiling water
bath for the length of time specified in the recipe
12. Allow to cool undisturbed for 12 hours, then remove screw
bands, carefully wipe the outside of the jar with a clean, damp
cloth, and store in a dark, dry, cool place. The shorter the
storage time, the better the product.
13. Apply 7 S.
Assessment Method: Written Examination and Demonstration
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Performance Criteria Checklist 3.1-1
CRITERIA
YES NO
Did you….
1. Prepare all the supply, materials and
equipment.
2. Wear appropriate PPE
3. Use half-pint canning jars and pretreated

lids.
4. Check jars and lids. Wash in hot, soapy
water; rinse. Boil jars for 10 minutes to
sterilize. Keep jars hot.
5. Wash and rinse all fruits thoroughly before
cooking. Do not soak. Remove stems, skins
and pits from fruit; cut into pieces and
crush.
6. Combine ingredients and cook in small
batches, one recipe at a time, in a large,
heavy, 8- to 10-quart saucepot.
7. Stir fruit mixture over low heat until sugar
dissolves. Then boil rapidly for a clear-
finished product. As the fruit mixture begins
to thicken, stir frequently to prevent
sticking and scorching.
8. Test for doneness
9. Skim off foam that forms from the boiling
process before filling jars.
10.Pour hot fruit mixture into hot sterilized
jars, leaving ¼-inch headspace.
11.Process jams, preserves and conserves in a
boiling water bath for the length of time
specified in the recipe
12. Allow to cool undisturbed for 12 hours, then
remove screw bands, carefully wipe the outside of
the jar with a clean, damp cloth, and store in a
dark, dry, cool place.
13. Apply 7s
Comments or Suggestion:
Trainer: Date:
Trainer’s Signature:
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Information Sheet 3.2-1
Adjustment of Sugar and Acid Concentration
Learning Objectives:
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After reading this INFORMATION SHEET, YOU MUST be able to:
1. Adjust the sugar and acid concentration.
2. Identify the methods for calculating Brix/Acids Ratio.
On the previous section (Information Sheet 3.1-1) Identify the

different methods of testing pectin content and testing fruit acidity. In
this section, will discuss how determine and adjust the 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.
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:
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
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needed sugar to add for obtaining the desired % SS by using the
formula below:
(required brix) a X (weight of juice or water) = required amount of sugar

to be added b (desired
concentration)
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:
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(11.8% / 96.8%) x 20kg
0.122% x 20kg = 2.44kg
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Self- Check 3-2.1
Direction: Read the following questions carefully. Write T if the

statement is TRUE and F if the statement is FALSE.
1. Jams, jellies and syrups must have the right sugar concentration.
2. Tritable is an important factor for flavor quality.
3. The sweetness of fruit juices can be determined by titration.
4. The Brix unit is the concentration of dissolved solids in an
aqueous solution or the % Soluble solids (%SS).
5. The Pearson Square Method is widely used to determine and
calculate the degree Brix.
6. A certain weight of sample is tritable with 0.1 normal sodium
hydroxide solutions gives red color.
7. Fruit juices must have the desired sugar acid proportion to give
the best quality products.
8. The product may be rejected if too high in acid, if too low, the
flavor is bland and unappealing.
9. The acid unit is the concentration of citric acid in the citric juice.
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10. The required amount of sugar to be added in the desired is
equal to the required brix multiplied to the weight of juice or
water.
ANSWER KEY 3.1-1
1. T
2. T
3. F
4. T
5. T
6. F
7. T
8. T
9. T
10. T
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Evidence Plan
Competency standard: FOOD PROCESSING NCII
Unit of competency: PROCESS FOOD BY SUGAR CONCENTRATION
Ways in which evidence will be collected:
Oral Interview
Demonstration with oral
questioning
Written
The evidence must show that the trainee…

Prepare equipment, tools and utensils for preserving by
sugar concentration in accordance with manufacturer’s  
manual. *
Calibrate equipment, tools and materials in accordance with  
manufacturer’s specifications. *
Ready and sanitize equipment, tools and utensils for   
preserving foods by sugar concentration as required.*
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Check availability of raw materials according to required food  
processing methods
Wash, peel, slice and cut sorted fruits and vegetables  
according to required sizes and shapes
Chop finely the prepared fruits and vegetables for jelly/jam  
and marmalade
Boil prepared fruits and vegetables for jelly/jam and  
marmalade to obtain the juice extract
Mix with prepared fruits and vegetables for jelly/jam and  
marmalade with sugar
Cook in syrup the prepared fruits and vegetables for  
jelly/jam and marmalade as specified
Measure required amounts of pectin, sugar and citric acid   
according to approved specifications*
Mix with chopped fruit pulp/juice extract/pieces of fruits the
measured pectin. Acid sugar according to approved   
specification
Heat and boil/cook mixture to required consistency  
Check/test desired endpoint as specified*   
Document daily production report input, output and  
variances according to enterprise requirements
Record and present all production data gathered in   
prescribed format
NOTE: *Critical aspects of competency
TABLE OF SPECIFICATION
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#o
Objectives/Content Knowled Compre Applicati Synthe
Analys Evaluat item
area/Topics ge hension on sis
is ion % of t
Pectin content of fruits 10

and vegetables 8 9 10 6 50/5
7
Adjustment of sugar 8 7
and acid 10 6 10 9 50/5
concentration
15 15 17 100/1
TOTAL 18 15 20
%
Performance Test
Specific Instruction for the Candidate
Qualification FOOD PROCESSING NCII
Unit of Competency PROCESS FOOD BY SUGAR

CONCENTRATION
PLEASE READ CAREFULLY:
General Instruction:
Given the necessary tools, materials and equipment, you are required
to produce a product of good quality, one must test the pectin and
acid contents of fruits when processing food by sugar concentration.
Document No.
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Specific Instruction:
1. Prepare all the supply, materials and equipment.
2. Wear appropriate PPE
3. Use half-pint canning jars and pretreated lids.
4. Check jars and lids. Wash in hot, soapy water; rinse. Boil jars
for 10 minutes to sterilize. Keep jars hot.
5. Wash and rinse all fruits thoroughly before cooking. Do not
soak. For best flavor, use fully ripe fruit when making jellied
products with added pectin. For recipes without added pectin,
use just-ripe fruit. Remove stems, skins and pits from fruit; cut
into pieces and crush.
6. Combine ingredients and cook in small batches, one recipe at a
time, in a large, heavy, 8- to 10-quart saucepot.
7. Stir fruit mixture over low heat until sugar dissolves. Then boil
rapidly for a clear-finished product. As the fruit mixture begins
to thicken, stir frequently to prevent sticking and scorching.
8. If not adding pectin, test for doneness. For a softer product,
shorten the cooking time; for a firmer product, lengthen it.
9. Before filling jars, skim off foam that forms from the boiling
process. The addition of ¼ teaspoon butter or margarine
during cooking helps cut down on the foam formed.
10. To fill the jars, pour hot fruit mixture into hot sterilized jars,
leaving ¼-inch headspace.
11. Process jams, preserves and conserves in a boiling water bath
for the length of time specified in the recipe
12. Allow to cool undisturbed for 12 hours, then remove screw
bands, carefully wipe the outside of the jar with a clean, damp
cloth, and store in a dark, dry, cool place. The shorter the
storage time, the better the product.
13. Apply 7s
The trainee’s underpinning skills  Satisfactory  Not
was: Satisfactory
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WRITTEN TEST
I. True Or False
Direction: Read the following questions carefully. Write the T if the
statement is True and F if the statement is False. Write your
answer on a separate sheet.
1. Combining juices that has low acidity to juices with high acidity
will proportion the sour taste and correspond to desired quality.
2. Signs of overcooking are a change in color of the mixture and a
taste or odor of caramelized sugar.
3. Fruits without added pectin has greater yield from measure of
fruit.
4. The accuracy of the jelly or candy thermometer in temperature
test is by placing it in boiling water to see if it measures 100 °F.
5. A 3.5 pH must be present for a jelly to form.
6. Jams, jellies and syrups must have the right sugar concentration.
Document No.
Issued by:
ATI-RTCII
SUGAR DOMINCEL
01
7. Tritable is an important factor for flavor quality.
8. The sweetness of fruit juices can be determined by titration.
9. The Brix unit is the concentration of dissolved solids in an
aqueous solution or the % Soluble solids (%SS).
10. The Pearson Square Method is widely used to determine and
calculate the degree Brix.
11. A certain weight of sample is tritable with 0.1 normal sodium
hydroxide solutions gives red color.
12. Fruit juices must have the desired sugar acid proportion to give
the best quality products.
13. The product may be rejected if too high in acid, if too low, the
flavor is bland and unappealing.
14. The acid unit is the concentration of citric acid in the citric juice.
15. The required amount of sugar to be added in the desired is equal
to the required brix multiplied to the weight of juice or water.
II. Multiple Choice

Direction: Read the following questions carefully. Write the letter of the
correct answer on a separate sheet.
11. It is formed from a parent compound, protopectin, during the
ripening of fruit and during the cooking of under ripe fruit to
extract juice.
e. Acid
f. Sugar
g. Pectin
h. All of the above
12. In this test, fruit juice is allowed to run down into tube for one
minute to test the pectin content.
e. Cooking test
f. Gel meter test
g. Alcohol test
Document No.
Issued by:
ATI-RTCII
SUGAR DOMINCEL
01
h. Acid test
13. Group of fruits with low or no pectin content.
e. Group I
f. Group II
g. Group III
h. Group IV
14. The following methods are used in testing doneness of fruits.
e. Temperature test
f. Spoon test
g. Refrigerator test
h. Alcohol test
15. The most reliable doneness test.
e. Temperature test
f. Spoon test
g. Refrigerator test
h. Alcohol test
ANSWER KEY
Written Test
1. T
2. T
3. F
4. F
5. T
6. T
7. T
8. F
9. T
10. T
Document No.
Issued by:
ATI-RTCII
SUGAR DOMINCEL
01
11. F
12. T
13. T
14. T
15. T
16. C
17. B
18. C
19. D
20. A
QUESTIONING TOOL
Questions to probe the trainee’s underpinning Satisfactory
knowledge response
Extension/Reflection Questions Yes No
1. A water soluble substance found in some slightly
under ripe fruits that cause jellies to set.  
Answer: pectin
2. The ideal pH value for successful gel formation
Answer: 3.2  
Safety Questions
3. How to control post-process contamination?  
Answer: Eliminate pathogen from post-processing
environment.
Document No.
Issued by:
ATI-RTCII
SUGAR DOMINCEL
01
4. What will you do when someone got hurt during Jam  
processing?
Answer: Always have a ready first aid kit in the work area
Contingency Questions
5. What would you do when pectin content of fruit you  
will use in jelly making is low?
Answer : Add commercial pectin available in the market
6. What will you do if refractometer is not available?  
Answer: Perform the Brix Ratio Method
Job Role/Environment Questions  
7. Give example of the sources of contamination in Food  
Processing
Answer: food materials
8. How do you manage waste disposal in the processing  
plant?
Answer: Proper waste segregation, composting
Rules and Regulations  
9. The basic operational conditions and procedures that  
are required to be met by the food processing.
Answer: Good Manufacturing Practices
10. Internationally recognized control system developed  
by NASA and is used in food production to eliminate risk
during food manufacturing
Answer: Hazard Analysis Critical Control Point
The trainee’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Document No.
Issued by:
ATI-RTCII
SUGAR DOMINCEL
01

Competency Based Learning Material Agriculture and Fishery, Processed Food and Beverages Food Processing Ncii

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Competency Based Learning Material Agriculture and Fishery, Processed Food and Beverages Food Processing Ncii

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COMPETENCY BASED LEARNING MATERIAL

Sector: AGRICULTURE AND FISHERY, PROCESSED

Unit of Competency : Process Foods by Sugar Concentration

Module Title: Processing Foods by Sugar Concentration

AGRICULTURAL TRAINING INSTITUTE

Welcome to the competency-based learning material for the module:

RECOGNITION OF PRIOR LEARNING (RPL)

If you can demonstrate to your trainer that you are competent in a

A Trainee Record Book (TRB) is given to you to record important dates,

No. Unit of Competency Module Title Code

Process Food by Sugar Concentration

Prepare Acid, Pectin and Sugar Mixture

1. Pectin content of fruits and vegetables

1. Required amounts of pectin, sugar and citric acid are measured

The participants will have access to:

2. EQUIPMENTS, TOOLS, ACCESSORIES AND SUPPLIES

1. Demonstration with questioning

PREPARE ACID, PECTIN AND SUGAR MIXTURE

Learning Activities Special Instructions

5. Perform demonstration task Task sheet 3.2-1 will help you

After reading this INFORMATION SHEET, YOU MUST be able to:

In this section we will discuss the different methods of analyzing the

Pectin — Fruits and their

Pectin and Acid Content of Common Fruits

 1/3 cup juice

Advantages or Disadvantages of using Added Pectin

 Without added pectin:

1. Temperature Test: This is the most reliable of the doneness

2. Sheet or Spoon Test: Dip a cool metal spoon into the boiling

Acid — A certain level of acidity (below pH 3.5) must be present for a

Testing the Fruit Acidity

To test the acidity of fruits, mix one tablespoon of calamansi juice

* jellying may be improved by adding acid in the form of calamansi or

Direction: Read the following questions carefully. Write the letter of

Direction: Read the following questions carefully. Write T if the

6. Combining juices that has low acidity to juices with high

ANSWER KEY 3.1-1

Performance Objective: Given the ingredients , you should be able to

Equipment : Cooking Stove with gas cylinder

1. Prepare all the supply materials and equipment.

Assessment Method: Written Examination and Demonstration

3. Use half-pint canning jars and pretreated

On the previous section (Information Sheet 3.1-1) Identify the

The Brix/acid Ratio is sweetness – to – tartness relationship. It gives

B. Methods for Calculating Brix/Acids Ratio

(required brix) a X (weight of juice or water) = required amount of sugar

Direction: Read the following questions carefully. Write T if the

ANSWER KEY 3.1-1

The evidence must show that the trainee…

Pectin content of fruits 10

Specific Instruction for the Candidate

Qualification FOOD PROCESSING NCII

Unit of Competency PROCESS FOOD BY SUGAR

PLEASE READ CAREFULLY:

II. Multiple Choice

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