WHOLE BRAIN LEARNING SYSTEM

OUTCOME-BASED EDUCATION

TECHINICAL VOCATIONAL AND LIVELIHOOD GRADE

AGRI-FISHERY ARTS

FOOD/FISH PROCESSING 11
SECOND
LEARNING SEMESTER

MODULE WEEK 5-6

0
 MODULE
IN
FOOD/FISH PROCESSING
GRADE 11

QUARTER 3
WEEK 5-6
DAY 1-10
PROCESSING FOOD BY
FERMENTATION AND PICKLING
(PREPARE THE RAW MATERIALS)
(selection, sourcing, sorting, and grading
of raw materials in fermentation and pickling)
Development Team
Writer: Charmine Dawn P. Ramos
Editor: Liezl R. Quitoriano
Reviewers: Efren D. Marcos Joseph C. Salvador
Romeo G. Uganiza
Illustrator: Nestor M. Lucero
Layout Artist: Jhone Terence C. Marucut
Management Team: Vilma D. Eda Arnel S. Bandiola
Lourdes B. Arucan Juanito V. Labao
Marju R. Miguel

1
Lesson PREPARE THE RAW MATERIALS

2 FOR FERMENTATION AND

PICKLING

This lesson deals with how to select fruits and vegetables, source, sort, and
grade raw materials needed in processing food by fermentation and pickling.
Through the discussion, you are expected to attain the following:

Content Standard:
Demonstrate an understanding of food processing by fermentation and
pickling.

Performance Standard:
Demonstrate the procedures of fermentation and pickling.

Learning Objectives:
1. Explain the proper selection and buying of fruits and vegetables in
fermentation and pickling; and
2. Sort and grade raw materials.

2
 What I Know

Before you go over this module, try answering the succeeding Pre-Test. This
will enable you to find out what you already know and what you still need to know
about the lesson. Good luck!

Pre-Test
Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.
1. In selecting good quality of raw materials, what is to be considered?
A. grade B. kind
C. label D. quality

2. All of the following describe about quality EXCEPT ________ .

A. wholesomeness
B. uniformity of sizes
C. freedom from blemishes
D. freedom from desirable substance

3. Which of the following classifications of food according to storage do canned

goods, legumes, and onions belong?
A. non-perishable B. perishable
C. semi-perishable D. spoil food

4. What is present in a fruit when it shows sign of decaying or discoloration into its
skin?
A. bruise B. blemish
C. spoil D. waste

5. Which of the following is the process of selecting suppliers to provide the goods
and services you need to run your business?
A. grading B. labeling
C. sorting D. sourcing

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 What’s In

Activity 1

Fruits and vegetables taste great and add lots of variety and important
nutrients to meals and snacks. Can you give at least five good qualities of fruits
and vegetables that you know? Write your answer on a separate sheet of paper.

What’s New

Fermented foods and beverages have heterogeneity of traditions and cultural

preferences found in the different geographical areas where they are produced.
Fermentation has enabled our ancestors in temperate and cooler regions to survive
during the winter season and those in the tropics to survive drought periods.
Fermentation is a slow decomposition process of organic substances induced by
microorganisms or enzymes that essentially convert carbohydrates to alcohols or
organic acids. In many instances, production methods of different traditional
fermented foods were unknown and passed down to subsequent generations as
family traditions. Drying and salting are common fermentation practices in the oldest
methods of food preservation. Fermentation processes are believed to have been
developed in order to preserve fruits and vegetables for times of scarcity by
preserving the food by organic acid and alcohols, impart desirable flavor, texture to
foods, reduce toxicity, and decrease cooking time.

LET US DEFINE
Before we go further, try to recall the meaning of some terms, which you might have
come across.
1. BLEMISH- fruits or vegetables with signs of decaying or discoloration, slightly
impaired or injured
2. BRUISE- to injure the surface of the skin without breaking it but causing
discoloration
3. GRADE- a degree in a scale classifying to quality, rank, or worth
4. FIRM- solidly compact
5. NUTRITIVE VALUE- fruits and vegetables having nutritious properties
6. RAW MATERIALS- materials still in their natural or original state, before
processing or manufacturing
7. SORT- any group of things having something in common such as kind or
class

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 What is It

Quality of foods may be defined as the composite of those characteristics that

differentiate individual units of a product and have significance in determining the
degree of acceptability of that unit to the user.
COMPONENTS OF QUALITY
1. Appearance

Appearance is the first impression that the consumer receives and the most
important component of the acceptance and eventually of the purchase decision.
Compactness is the most relevant feature in species where the inflorescence
is the marketable part such as broccoli and cauliflower, and in those species that
form “heads” such as lettuce, cabbage, and endive.
Uniformity is a concept applied to all the components of quality (size, form,
color, ripeness, compactness, etc.).
Freshness and ripeness are part of the appearance and they have
components of their own.
2. Flavor
Flavor is the combination of the sensations perceived by the tongue (taste)
and by the nose (aromas).

SELECTION OF FRUITS AND VEGETABLES

Several factors are to be considered in the selection of fruits and vegetables.

These have to do with the quality of fruits and vegetables the consumer must know.
Quality refers to the following:

1. Wholesomeness
2. Cleanliness
3. Freedom from undesirable substance
4. Degree of perfection in shape
5. Uniformity of sizes
6. Freedom from blemishes
7. Desirable aroma, color, flavor, and texture
8. Nutritive value

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The nutritive value of fruits is dependent on such factors as:
1. Variety- different varieties oftentimes vary in nutritive value such as yellow
colored flesh vs white flesh
2. Kind - the food values contained in different fruits
3. Stage of maturity- matured fruits contain more Vitamin C
4. Size- larger fruits contain more of food value compared to inferior size
5 Season- abundance of fruits in season may supply you with more nutritive
value
Note: Intelligent selection does not rely on eye appeal. Skin defects have no
relationship to interior quality.

PREPARATION OF VEGETABLES FOR PROCESSING

Raw vegetables require more thorough cleansing than raw fruits. Vegetables
commonly grown in or close to the ground are more exposed to contamination by
microorganisms than fruits. They are exposed to dust, insects, and human hands
before being brought to the house. Hence, careful, and thorough washing is
essential. All spoiled portions should be removed. The kind of vegetable selected
determines how it is cleaned; it may be washed, brushed, scraped, or peeled.
Scraping requires more time and greater loss of food value.

Some vegetables which have thick skin require paring before cooking. Peeling
after cooking may minimize the loss of nutrients such as minerals and vitamins.
Long-time soaking of peeled and cut vegetables tends to decrease their nutrient
contents.
Nutrient loss is affected by several factors:
a. nature of the vegetable
b. treatment before cooking
c. size of pieces
d. methods, length, and temperature of cooking

Raw Materials for Fermentation

a. Roselle- It is a low growing shrub, belonging to the gumamela family. Its red
petals are used for making a fine sparkling red wine.
b. Lipote- The fruit resembles the duhat except for its round shape. It has black
skin with white flesh which is sweet when ripe. It is sometimes called duhat
mätsing.
c. Katuri- It is like tiesa, green, unripe, and yellow when ripe.

d. Bignay- It is sometimes called black berries.

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Raw Materials for Pickling (Sour and Sweet Pickles)
a. Papaya
b. Cucumber
c. Stringbeans
d. Bamboo shoots
e. Chayote
f. Mustard
g. Raddish

The following are the steps in preparing the raw materials:

1. Sorting and grading of raw materials needed in processing food by fermentation
and pickling
In sorting and grading of raw materials needed in processing food by
fermentation and pickling, the following qualities should be observed:
A. Good quality
B. Free from bruises and blemishes
C. Nutritive value
D. Fresh and firm

Sorting and grading practices vary on the different areas. Classification is

based on size and ripeness.
After harvest, the fruits and vegetables must be brought to a shaded area.
Sort the fruits according to size, color, and rind quality. Discard fruits that are
injured, bruised, and misshapen.
2. Weighing- To get the exact mass of the prepared raw materials, the weight must
be taken with the use of standard weighing device.
Note: The weights should be properly recorded.
Procedure in Weighing
1. Place the material to be weighed on the weighing scale.
2. Weigh the materials accurately.
3. Record the obtained weight.

Advantages of Grading

1. The graded produce has better price in the market.

2. It helps develop greater confidence between buyers and growers.
3. It increases the marketing efficiency by facilitating buying and selling a
produce without personal selection.

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 4. Heavy marketing cost in packing and transportation can be avoided by
grading.
5. It increases distributors’ profits.
6. It increases producers’ profits.
7. It improves product uniformity within a grade and serves as the basis for price.

Methods of Grading

Grading of fruits and vegetables is generally done based on physical

characteristics like weight, size, color, shape, specific gravity, and freedom from
diseases. For fresh marketing, the known methods of grading of fruits and
vegetables are manual grading, or machine grading. In both the methods, the
produce is graded based on size. However, electronic grading systems are gaining
impetus in the horticultural sector and have been used successfully in pilot scale
studies. Grading process is fully mechanized, but in India, it is still done manually.
Basic process behind mechanical grading consists of a conveyor belt with a bag at
the end wherein smaller produce fall through the chain making grading process less
extensive. Fruits and vegetables are generally graded based on state, federal, and
international standards. Every country has set its own standards of different grades
as per the market requirements. However, for international market, three general
grades are considered as Extra Class, Class I and Class II.

Extra Class: The extra class is of superior quality that poses the shapes and color of
the variety and without internal defect likely to affect the inherent texture and flavor.
A 5-percent tolerance is allowed for errors. It must be carefully presented taking into
accounts the uniformity of the products in size, color, and condition arrangement of
the produce in the package, quality, and appearances of the packing or pre-packing
material.

Class I: It has almost having the same quality as the Extra Class except that a 10%
tolerance is allowed. Individual fruit is allowed a slight defect in shape, color and
minor skin defect which do not affect the general appearance for keeping qualities.

Class II: This class product may exhibit some external or internal defects provided it
fits for consumption while fresh. This class is best fitted for local or short distance
market. This category will satisfy the needs of customers who are not too demanding
and for whom price is more important than quality.

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Source: https://www.coolingindia.in/advantages-of-fruits-vegetables-grading/

Source: https://www.coolingindia.in/advantages-of-fruits-vegetables-grading/

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 Source: https://www.coolingindia.in/advantages-of-fruits-vegetables-grading/

Manual grading is costly and grading operation is affected due to shortage of

labor in peak seasons. Human operations may be inconsistent, less efficient and
time consuming. New trends in marketing as specified by World Trade Organization
(WTO) demand high quality graded products. Farmers are looking forward to having
an appropriate agricultural produce-grading machine to alleviate the labor shortage,
save time and improve graded product’s quality. Grading of fruits is a very important
operation as it fetches high price to the grower and improves packaging, handling,
and brings an overall improvement in the marketing system. The fruits are generally
graded based on size and graded fruits are more welcome in export market. Grading
could reduce handling losses during transportation.

Five Rights in Purchasing

1. Right quality
2. Right quantity
3. Right place
4. Right time
5. Right price

Classification of Foods According to Storage

1. Perishable foods- easy to spoil (Examples: meat, poultry, beef, processed

products)
2. Semi-perishable- eggs, vegetables, and breads
3. Non-perishable- canned goods, legumes, and instant noodles

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Sourcing of Raw Materials

Sourcing is the process of selecting suppliers to provide the goods and

services you need to run your business. It may sound uncomplicated, but the
process can be complex.

Sourcing involves the following:

1. Finding quality sources of goods and services

2. Negotiating contracts
3. Establishing payment terms
4. Market research
5. Testing for quality
6. Considering outsourcing for goods
7. Establishing standards

Why Is Sourcing Important?

1. Sourcing allows companies to establish consistent supply chains. This keeps

your shelves stocked and customers happy.
2. Strategic planning in the sourcing process is central to cost structure, profit
margins, and competitiveness for businesses of all sizes.

Cost Management

Strategic sourcing provides benefits for both buyers and suppliers. Buyers can
typically negotiate lower unit pricing for high-volume purchasing. This reduces the
cost of goods and keeps retail prices competitive. Suppliers benefit because they
have a consistent outlet for their goods which makes planning and cash flow more
dependable.

Stability

When you find the right source for your products, it truly becomes a
partnership. Both businesses rely on each other to keep the supply chain intact.
Developing a close relationship can lead to higher quality (and efficiency) as
suppliers and customers work together to identify and minimize the root causes of
any defects that hurt both buyer and seller.

Managing Risk

Besides identifying and solving problems, a strong relationship built of trust

can help mitigate risk. When both parties know they can depend on each other, it
opens the door to honest conversation. For example, if one party is having

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temporary cash flow concerns, it can be discussed openly. This lowers the risk for
both parties.

How to Conduct Sourcing

If companies handle the sourcing themselves, there is no shortcut. Selecting a

supplier requires proper research and strategy.

Selecting a Supplier

Selecting a supplier as the source for your goods means investing the time
and effort to get to know them and ask the tough questions. After all, it is the
reputation of the business that is at stake. Companies need to do business with the
suppliers that will ensure their products will deliver the best results.

Here are some characteristics to look for when choosing a supplier:

A. Years of experience
B. Flexibility in changed order times
C. Wide range of available products and/or services
D. Negotiable prices
E. Customer reviews
F. Prompt delivery times
G. Accommodating customer service
H. Financial stability

Securing a Supplier

If you can visit a supplier in person, your chances of securing that vendor
grow exponentially.

Sourcing suppliers will take an investment upfront, but it is key to creating an

efficient supply chain. It is just the beginning of the supply chain as you lock in
vendors that can provide the quality of goods you need at a price point that works for
your business.

When the supply chain breaks down, it leads to lost sales, unhappy
customers, and can damage a company’s reputation. Take the time to thoroughly vet
suppliers in your sourcing process. It will pay off in the long run and maybe the short-
term as well.

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SANITARY FOOD HANDLING PRACTICES
Hygiene is the condition to prevent food contamination, the transmission of
disease, and to prevent food poisoning. Hygiene protocols specify safe ways to
handle and prepare food, and safe methods of serving and eating it.
Fruits and vegetables are cleaned either by dipping the fruits in plain water or by
wiping individual fruits by hands with a clean, soft cloth.
1. Clean food-preparation areas and equipment. Example is using designated
cutting boards for preparing raw meats and vegetables. Cleaning may involve
the use of chlorine bleach for sterilization.
2. Careful selection of meats contaminated by trichinilla worms, salmonella, and
other pathogens should be avoided.
3. Apply extreme care in preparing raw foods, such as sushi and sashimi.
4. Sanitize institutional dish by washing with soap and clean water.
5. Wash hands after touching uncooked food when preparing meals.
6. Don’t use the same utensils to prepare different foods.
7. Don’t share cutlery when eating.
8. Don’t lick fingers or hands while or after eating.
9. Don’t reuse serving utensils that have been licked.
10. Keep the proper storage of food to prevent contamination by vermin.
11. Refrigerate foods (and avoid specific foods in environments where
refrigeration is not feasible).
12. Labe food to indicate when it was produced (or, as food manufacturers prefer,
to indicate its “best before” date).
13. Dispose uneaten food and packaging properly.

Selecting fresh fruits and vegetables

1. Choose carefully.
Avoid fruits and vegetables with cuts, bruises, insect holes, mold, or decay. At
the same time, fruit does not need to be “perfect” to taste wonderful. All shapes and
sizes make great fruit and vegetables.

2. Fresh may not always be the best.

In the middle of the winter, you can get peaches from Peru, but they are
expensive and have travelled for weeks by the time you buy them. Fresh produce is
best when bought in season and locally for maximum flavor and nutrition. Research
has shown that frozen fruits and vegetables are just as nutritious as fresh vegetables
and have less waste.

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 Be mindful when buying canned fruits or vegetables. Canned fruits and
vegetables are also nutritious but often have added salt and corn syrup and nutrients
may be lost in the liquid in the can. Avoid those with added corn syrups and added
salt.

3. Fruit is widely available year-round, but ripeness is the key.

When a fruit is ripe, it softens and generally the color changes. Starches turn
into sugar although the calories remain the same. The ripening process depends on
the fruit. Melons and citrus fruit (for example: oranges and grapefruit) will not get any
sweeter once picked. Peaches and bananas change color and get sweeter. Some
fruits are picked before they are ripe because they bruise easily in shipment (for
example: pears and bananas). To ripen, place on the kitchen counter for a few days
or place in a brown paper bag. To speed up ripening, add a ripe banana or apple to
the bag. When fruit is ripe, eat it right away or refrigerate.

4. Buy fresh vegetables frequently and use them as soon as possible.

Select vegetables that are crisp and colorful, not limp and starting to turn
brown. For maximum savings, select vegetables in season. Clean and cut them
yourself. Prepare them ahead of time and keep them in the refrigerator to make
dinner quick and convenient. If convenience is very important to you, look for some
of the prewashed and cut up vegetables in your produce section. In addition to bags
of salad, you will find chopped onions and peppers, grated carrots, and cabbage for
slaw and ready to cook stir fry vegetables.

5. Buy frozen unsweetened fruits and vegetables without added sauces.

Keep frozen until ready to use. Use within 6 months of purchase. Frozen fruits
and vegetables are handy for quick and easy meal additions.

Tips for buying fruits and vegetables

1. Do not buy produce that is bruised or damaged.

It is a great place for bacteria to hide and spread rapidly to the rest of the fruit
or vegetable. Furthermore, damaged produce is less nutritious and less tasty.

2. Before selecting, give produce a light squeeze.

If it is ripe, it should give a bit under pressure. No fruit except apples should
be rock-hard. Fruits such as pears, bananas, and avocados, continue to soften after
picking if left at room temperature.

3. Smell your fruit.

A sweeter fragrance indicates ripeness in your fruit.

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4. Choose smaller pieces of fruit.
Smaller fruit is typically sweeter.

5. Choose vibrant, colorful produce.

Select a diverse range of colorful produce. Different colored fruits and
vegetables contain different phytochemicals that have varying nutritional benefits.

6. Buy produce seasonally.

Not all fresh produce grows year-round. To sell certain produce in its off-
season incurs a significant shipping expense on retailers which is transferred onto
the price of the food. Fruits and vegetables that are in season are both better quality
and less expensive.

7. Choose chilled food.

When buying fresh cut fruits and vegetables choose items that are
refrigerated or surrounded by ice. It is important that fruits or vegetables that have
already been halved or opened in some ways are stored and displayed in a chilled
environment.

8. Compare the price.

Check the difference in price between loose produce and prepackaged
produce. Choosing loose, single unit produce is often better value for money
compared to prepackaged options. Selecting the goods, yourself also allows you to
select better-quality fruits and vegetables.

9. Do not be afraid of canned fruits and vegetables.

Although they often contain a higher sodium content than fresh and frozen
goods, the nutritional values of canned produce are mostly the same. If good fresh
produce is not available, consider canned varieties and opt for products that are
sodium reduced.

10. Separate your fresh fruits and vegetables from your meat, poultry, and seafood.
In the shopping trolley and when bagging, make sure you separate fresh
produce from raw meat, poultry, and seafood. Blood and juice from raw meat could
contain pathogens that have the potential to contaminate.

11. Give fruit and vegetables a light rinse before consumption.

Giving your produce a quick rinse reduces our exposure to potentially harmful
microorganisms and can wash away chemicals and nasty pesticides.

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 What’s More

Activity 2

Scenario: Your mother instructed you to buy fruits and vegetables in the market.
What are the quality characteristics of fresh fruits and vegetables do you
consider in buying?

Quality characteristics of fresh fruits 1.

and vegetables
2.

3.

4.

5.

What I Have Learned

LET US REMEMBER:

It is important to remember that when you are choosing a vendor, you are
choosing a business partner. This needs to be someone you can trust and someone
you can rely on now and in the future. Vendors make a monumental impact on your
business, so choose wisely. Sourcing allows companies to establish consistent
supply chains. This keeps your shelves stocked and customers happy. Strategic
planning in the sourcing process is central to cost structure, profit margins, and
competitiveness for businesses of all sizes.

Grading helps develop greater confidence between buyers and growers.

Increase the marketing efficiency by facilitating buying and selling a produce without
personal selection. Heavy marketing cost in packing and transportation can be
avoided by grading.

16
Selecting fresh fruits and vegetables
1. Choose carefully.
2. Fruit is widely available year-round, but ripeness is the key.
4. Buy fresh vegetables frequently and use them as soon as possible.
5. Buy frozen unsweetened fruits and vegetables without added sauces.

Tips for buying fruits and vegetables

1. Do not buy produce that is bruised or damaged.
2. Before selecting, give produce a light squeeze.
3. Smell your fruit.
4. Choose smaller pieces of fruit.
5. Choose vibrant, colorful produce
6. Buy produce seasonally.
7. Choose chilled food.
8. Compare the price.
9. Do not be afraid of canned fruits and vegetables.
10. Separate your fresh fruits and vegetables from your meat, poultry, and
seafood.
11. Give fruits and vegetables a light rinse before consumption.

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 What I Can Do

PART 1: UNDERSTAND
(Creative-constructed response)

LEARNING COMPETENCY: (U)

Students are expected to explain the proper selection and buying of fruits and
vegetables in fermentation and pickling. (U)

SITUATION:
Janine was instructed by her mom to buy fruits and vegetables to be used in
making papaya pickles. Her mom reiterated that she would choose the best raw
materials and apply the five rights in purchasing, proper selection, and gave her tips in
buying quality raw materials.
QUESTION AND CREATIVE WRITTEN OUTPUT:
Answer the following questions below.
1. Why is it important to know the 5 rights in purchasing?
2. Why is it important to know the tips for buying fruits and vegetables?

SAMPLE PROMPTS/OUTLINE
It is important to know the 5 rights in purchasing and tips for buying fruits and
vegetables so that…

STUDENT’S WRITTEN OUTPUT:

CREATIVE CONSTRUCTED-RESPONSE HOLISTIC RUBRIC:

RATING DESCRIPTION
4 The answers are correct and complete. They are very detailed.
3 The answers are correct and complete.
2 The answers are correct, but there are some items that are left
unanswered.
1 The answers are vague, and they are not related to the question.
0 There are no answers from the questions given.

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 PART 2: DO
(PERFORMANCE TASK GRASPS APRROACH)

PERFORMANCE TASK (1 PRODUCT)

PERFORMANCE STANDARD:
The learner demonstrates sorting and grading of raw materials used in fermentation
and pickling.
SITUATION:
In our routine, especially in the kitchen during food preparation, we always
remember that our raw materials are in good quality. Now, your task is to look for available
fruits and vegetables in your home and describe their quality. Make a written report of the
said activity.
GOAL:
To make a report in sorting and grading fruits and vegetables available in your home.

Follow the table below in making the report.

Name of Fruits Desirable Undesirable characteristics
and Vegetables characteristics
1.
2.
3.
4.
5.
ROLE: Food Processor

PRODUCT: Written Report (Use the table provided in Goal.)

AUDIENCE: Parents and siblings

STANDARDS: Your output will be evaluated in terms of:

Content of the Report
Reliability of the Report

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PERFORMANCE TASK ANALYTIC RUBRIC:

CRITERIA 4 3 2 1 0 RATING
OUTSTAN SATISFAC DEVELO BEGINN MISSIN
DING TORY PING ING G
Content of The The content The ideas The No
the Report content ideas or or ideas or submis
ideas or judgments judgments judgment sion
judgments are may be s are not
are clearly supported supported stated,
supported by details. by some and facts
or details. and
explained details
by details. from the
text are
not used.
Reliability All Most Some Stateme No
of Report statements statements statement nts are submis
are are s are not sion
arranged in arranged in arranged arranged
order that order that in order in order
they lead to they lead to that they that they
an an lead to an lead to
organized organized organized an
thought. thought. thought. organize
d
thought.
TOTAL:

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 Assessment

Now that you are through with the module, CONGRATULATIONS! You are
ready for the Post-Test to find out how well you have gone through the module.
Compare your score with the Pre-Test. If you get higher, that means that you have
learned something. GOOD LUCK!

Post-Test

Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.

1. Which of the following classifications of food according to storage do your canned

goods, legumes, and onions belong?
A. non-perishable B. perishable
C. semi-perishable D. spoil food

2. What is present in a fruit when it shows sign of decaying or discoloration into its
skin?
A. bruise B. blemish
C. spoil D. waste

3. In sorting and grading of raw materials needed in processing food by fermentation

and pickling, the following qualities should be observed EXCEPT______.
A. good quality
B. nutritive value
C. fresh and firm
D. having slightly bruises and blemishes

4. Which of the following is the process of selecting suppliers to provide the goods
and services you need to run your business?
A. grading B. labeling
C. sorting D. sourcing

5. The following are rights in purchasing EXCEPT _______.

A. quantity B. quality
C. price D. source

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 Answer Key

References
Books

DepEd. Competency-Based Learning Material for Grade 9 Food Processing NC II

(CBLM), Public Technical-Vocational High Schools.

Online Sources
Biotechnology research internationals. Fermented Fruits and Vegetables of Asia: A
Potential Source of Probiotics. Accessed 30 September 2020.
https://www.hindawi.com/journals/btri/2014/250424/.

Fao.org. The Quality of Fresh Fruits and Vegetables. Accessed 30 September 2020.
http://www.fao.org/tempref/docrep/fao/008/y4893e/y4893e05.pdf.

Food safety first. Tips for buying fruits and vegetables. Accessed 30 September
2020. https://www.foodsafetyfirst.com.au/2016/08/tips-buying-fruit-vegetables.

Healthyventuracounty.org. Selecting Fruits and vegetables. Accessed 30 September

2020. https://www.healthyventuracounty.org/healthy-eating/selecting-fruits-and-
vegetables/.

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Laoag City

Curriculum Implementation Division
Brgy. 23 San Matias, Laoag City, 2900
Contact Number: (077)-771-3678
Email Address: [email protected]

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