Republic of the Philippines

Department of Education
Region III
Division of Nueva Ecija
LIGAYA NATIONAL HIGH SCHOOL
Ligaya, Gabaldon, Nueva Ecija

SEMI - DETAILED LESSON PLAN IN FOOD PROCESSING EXPLORATORY

February 01, 2021

I.LEARNING COMPETENCY/ OBJECTIVES:

Cook sugar concentrates (TLE_AFFPSC-IVg-i-4)

II. SUBJECT MATTER:

A. CONTENT: Cook mixture to required consistency.
Reference: Competency-Based Learning Material for Food Processing by Sugar Concentration
(pages 20 - 23)
B. CONTENT STANDARD: The knowledge, skills and attitudes required in classifying different
products of sugar concentrations
C. PERFORMANCE STANDARD: Follow the different methods in making different food
processed in sugar concentration
D. LEARNING COMPETENCIES:Discuss different methods cooking sugar-concentrated
products
E. CODE: (TLE_AFFPSC-IVg-i-4)
F. INSTRUCTIONAL MATERIALS: Laptop, Pictures, Internet Connection
G. INSTRUCTIONAL STRATEGIES: Power point presentation, Oral participation and
discussion

III. STRATEGIES
A. Preparatory Activities
Greetings
Energizer
B. Recall/Review:
The teacher will show aask the following questions:
1. What are the important ingredients in making sugar concentrates?
2. How to determine the pectin, acid and sugar content of fruits?
3. Why is it important to test the pectin, acid and sugar content of fruit before processing?

C. Lesson Proper
Discuss different methods cooking sugar-concentrated products
Follow procedures in cooking mixture to required consistency.

METHODS OF COOKING SUGAR-CONCENTRATED PRODUCTS

A. Jellies - soft, elastic and transparent food made from fruit juice boiled with sugar.
Procedure:
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, sum or dirt.
3. Cook rapidly without stirring until jellying point is reached.
4. Skim and pour in sterilized jars while still hot.
5. Seal and label.
B. Jams - food made by boiling fruit pulp with sugar until thick.
Procedure:
1. Cook the pulp until soft.
2. Add sugar when pulp is completely softened, otherwise the fruits becomes hard if the sugar is
early added. The usual proportion is ½ to ¾ cup of sugar per cup of pulp. If the fruit is
moderately rich in protein, add smaller amount.
3. Boil rapidly until the jam starts to set in. (The secret of making jam is cooking slowly before
adding the sugar and rapidly afterwards.)
4. As the jam reaches setting point, turn fire off and remove the scum by scooping with a clean
wooden spoon.
5. Pour the jam into sterilized jars while still hot.
6. Seal and label.

C. Marmalades - a fruit preserve made from the juice and peels of citrus fruits boiled with sugar
and water.
Procedure:
1. Measure the required amount of sugar to be mixed with fruit juice - add ¾ to 1 cup sugar for
every cup of juice. Stir to dissolve the sugar.
*The amount of sugar needed depends on the composition of the juice. More sugar can be added
to juices rich in pectin and acid than those deficient in one or both constituents.
2. Boil sugar, juice and peel/slices or chops of fruit until it reaches the jellying point. A good
marmalade should have a jelly-like consistency and not syrupy.
3. Pour marmalade into sterilized jars.
4. Seal and label.

D. Preserves - whole small fruits or vegetables or pieces of large fruits or vegetables cooked in
thick syrup until clear, plump and somewhat translucent
Procedure:
1. Prepare the kind of syrup needed for the fruit, you may select from these forms:
a. Thin syrup - 3 cups water to 1 cup sugar
b. Medium syrup - 2 cups water to 1 cup sugar
c. Thick syrup -1 cup water to 1 cup sugar (good for sour fruits)
2. Drop the fruit into boiling syrup and cook until fruit is clear and tender. Make sure that the
fruits are covered with the syrup so that the surface will not dry up and harden before the syrup is
absorbed by the pieces.
3. Cook rapidly so that the preserve will look bright and attractive.
4. Drain fruits.
5. Arrange the cooked fruit in a sterilized jar and pour hot syrup.
6. Remove air bubbles.
7. Half – seal.
8. Sterilized jars for 25 minutes in a boiling water.
9. Seal tightly.
10. Place jars upside down to test for leakage.
11. Label properly.

CHARACTERISTICS OF A STANDARD FINISHED PRODUCT

A. Jellies
1. Clear, transparent and attractive color.
2. Forms are retained, quivers and do not flow when removed from their containers.
3. Natural flavor and aroma of fruit is retained.
4. Texture is tender.

B. Jams
1. The color is bright, thick and smooth when spread.
 2. Natural flavor and aroma of fruit is retained.

C. Marmalades
1. 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.

D. Activity/ies
Activity 1
Directions: Rearrange the letters to form the correct words that are being described.

Activity 2
Directions: Arrange the following procedure in making jellies. Write the step number (1 – 5)
on the space provided.
_____ skim and pour in sterilized jars while still hot
_____ strain to remove any lumps of sugar, sum or dirt
_____ seal and label
_____ cook rapidly without stirring until jellying point is reached
_____ measure the required amount of sugar to be mixed with fruit juice

G. Generalization:
Their are different products of sugar concentrations like jams, jellies, marmalades and fruit
preserves and each one of this product follow the different methods on how to process them and the
different problems encountered in processing them.

IV.EVALUATION:

Directions: Read the statements carefully. Write the letter that best describes the statement. Write
your answer on your answer sheet.
_____ 1. Which of the following fruit is made into fruit preserves?
A. guava B. jackfruit C. mango D. pineapple
_____ 2. What do you call a film covering on the surface of the jelly?
A. pulp B. scum C. sugar D. water
_____ 3. What kind of syrup is used in sour fruits?
A. Medium B. thick C. thin D. all of the above
_____ 4. It is a food made by boiling fruit pulp with sugar until thick.
A. jam B. jelly C. marmalade D. preserve
_____ 5. It is a water-soluble substance that causes jelly to set.
A. Acid B. fruit C. pectin D. sugar
_____ 6. These are whole small fruits or vegetables or pieces of large fruits or vegetables cooked
in thick syrup until clear, plump and somewhat translucent.
 A. jams B. jellies C. marmalades D. preserves
_____ 7. It is a fruit preserve made from the juice and peels of citrus fruits boiled with sugar and
water.
A. Jam B. jelly C. marmalade D. preserve
_____ 8. How much water is added to 10 cups sugar to make a thin syrup?
A. 3 cups B. 10 cups C. 20 cups D. 30 cups
_____ 9. These are added to fruit juice in making marmalade.
A. apple peels C. citrus peels
B. banana peels D. mango peels
_____ 9. How much sugar is added to every cup of juice in making marmalade?
A. ¼ to 1 cup C. ¾ to1 cup
B. 1/3 to 1 cup D. 2/3 to 1 cup

V. ASSIGNMENT:
Write into your journal the personal insights about the lessons using the prompt below:
1. I’ve learned that ___________________________________.
2. I’ve intend to ______________________________________.
3. I want to learn more about _________________________.

Prepared by:

DONNA MARIE B. ARCANGEL

Subject Teacher

Checked by:

JENELYN N. BALBIDO
Head Teacher III

Noted:

OLIVER C. SAYDOKEN
OIC/ School Principal