CBLM Sample

COMPETENCY-BASED
LEARNING MATERIAL
DAVAO ORIENTAL STATE UNIVERSITY

PROCESSED FOODS & BEVERAGES
SECTOR:
SECTOR
Document No.
FOOD PROCESSING Date Developed: Issued by:
December 8, 2021
NC II Davao Oriental Page 1 of 29
Developed by: State University
Processing Food by
Sugar Concentration Diane Margaret Revision # 01
Vaquilar
QUALIFICATION: FOOD PROCESSING NC II
UNIT OF PROCESS FOOD BY SUGAR
COMPETENCY: CONCENTRATION
PROCESSING FOOD BY SUGAR
MODULE TITLE:
CONCENTRATION
FOOD PROCESSING NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
BASIC COMPETENCIES
Participate in workplace Participating in workplace
500311105
1. communication communication
Working in team
Work in team environment 500311106
2. environment
Practice career Practicing career
500311107
3. professionalism professionalism
Practice occupational Practicing occupational
health and safety health and safety 500311108
4.
procedures procedures
COMMON COMPETENCIES
Apply Food Safety and Applying Food Safety and
PFB751210
5. Sanitation Sanitation
Use Standard Measuring Using Standard Measuring
PFB751211
6. Devices / Instruments Devices / Instruments
Using Food Processing
Use Food Processing Tools,
7. Tools, Equipment and PFB751212
Equipment and Utensils
Utensils
Perform Mathematical Performing Mathematical
PFB751213
8. Computation Computation
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Implement Good Implementing Good
Manufacturing Practice Manufacturing Practice PFB751214
9.
Procedure Procedure
Implementing
Implement Environmental
Environmental Policies and PFB751215
10. Policies and Procedures
Procedures
CORE COMPETENCIES
Process Food by Salting, Processing Food by Salting,

PFB751330
11. Curing and Smoking Curing and Smoking
12. Process Food by Processing Food by PFB751331
Fermentation and Pickling Fermentation and Pickling
Process Food by Sugar Processing Food by Sugar PFB75133
13. Concentration Concentration 2
Process Food by Drying Processing Food by Drying
14. PFB751333
and Dehydration and Dehydration
Process Food by Thermal Processing Food by
15. PFB751334
Application Thermal Application
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MODULE CONTENT
UNIT OF COMPETENCY : PROCESS FOOD BY SUGAR

CONCENTRATION
MODULE TITLE : PROCESSING FOOD BY SUGAR
CONCENTRATION
MODULE DESCRIPTOR: This unit deals with the knowledge, skills

and attitudes required to process foods by sugar concentration which
include to prepare equipment, tools, materials and utensils, prepare the raw
materials, pack sugar concentrated products and perform postproduction
activities.
NOMINAL DURATION: 104 Hours (total time/#UCs)/LO
LEARNING OUTCOMES:
At the completion of this module the learner must be able to:

LO1. PREPARE EQUIPMENT, TOOLS AND MATERIALS
LO2. PREPARE THE RAW MATERIALS
LO3. COOK SUGAR CONCENTRATES
LO4. PACK SUGAR CONCENTRATED PRODUCTS
LO5. PERFORM POSTPRODUCTION ACTIVITIES
ASSESSMENT CRITERIA: (ELEMENT/Performance criteria from TR)

Assessment requires evidence that the candidate:
1.1 Prepared equipment, tools, materials and utensils

1.2 Prepared the raw materials
1.3 Cooked sugar concentrates
1.4 Packed sugar concentrated products
1.5 Performed post production activities
1.6 Practiced GMP, HACCP, 7S of Good Housekeeping, SSOP, AQL and
OSHS
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LEARNING OUTCOME NO. 3: COOK SUGAR CONCENTRATES
CONTENTS:
1. Blending fruit with sugar mixture

2. Cooking mixture
3. Spoon testing
ASSESSMENT CRITERIA:
3.1 Prepared fruits in any form are blended with sugar mixture
3.2 Mixture is cooked to required temperature and total soluble solids
3.3 Desired endpoint is checked using spoon test.
CONDITIONS: (What to provide to students? See the equipment and
tools needed in TR)
Trainees must be provided with the following:
1. Practical work area
2. Equipment
● Refrigerator
● Stove
● Blender
3. Tools/Utensils
● Knives
● Chopping board
● Utility trays
● Measuring cups
● Measuring spoons
● Weighing scale
● Plastic sealer
● Food thermometer
● Colander/strainer
● Wooden spoon
● Ladle
4. Learning Materials:
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● Learning guide
● Raw materials
ASSESSMENT METHOD: (ALIGNMENT TO SESSION PLAN)
● Written Tests
● Performance/Practical Test
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LEARNING EXPERIENCES
Learning Outcome 3: COOK SUGAR CONCENTRATES
Learning Activities Special Instructions

Read Information sheet 3.3-1 –
Blending fruit with sugar
mixture This learning outcome focuses on cooking
Answer Self-check 3.3-1 sugar concentrates as one of the methods in
processing foods. Ask your trainer to have
Refer to answer key 3.3-1
an access of the raw materials needed.
Perform Task 3.3-1 – Blending Go through the activities to guide you
fruits with sugar mixture
on the procedures of how to cook different
Refer to performance criteria sugar concentrates like jams, jellies and
checklist
marmalades with appropriate tool, utensils
and equipment.
Read Information sheet 3.3-2 The outputs of this learning outcome
cooking mixture are the task sheets and performance
Answer Self-check 3.3-2 checklist. All outputs are based on the
standard rating to measure your knowledge
Refer to Answer key 3.3-2
and skills on cooking sugar concentrates.
Perform Task 3.3-2 – Cooking The task sheets will be checked by the
mixture
trainer to validate your learning. The
Refer to Performance criteria performance activity will be graded by the
checklist trainer to measure your mastery of the skill
based on the given performance criteria.
Read Information sheet 3.3-3 – The Information Sheets contain the
Spoon testing learning information and/or pictures on the
Answer Information 3.3-3 – different tools, equipment, materials,
Spoon Testing theories and procedures to guide you.
Written test and demonstration is part
Refer to Answer key 3.3-3
of the evaluation so be sure to read and
Perform Task 3.3-3- Spoon
study carefully the things written on the
Testing
Information Sheets.
Refer to Performance criteria
checklist
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INFORMATION SHEET 3.3-1
PREPARATION OF FRUITS
Learning Objectives:
After reading this information sheet, you must be able to understand and
familiarize the methods of preparing fruits.
Fruit preservation
Historically, jams and jellies may have originated as an early effort to

preserve fruit for consumption in the off-season. As sugar for their
manufacture became more affordable, the popularity and availability of these
fruit products increased. Jellies, jams, preserves, and marmalades are
primarily distinguished by the form in which their fruit component is
incorporated. In jellies, only strained fruit juice is used, while jams are made
with crushed or ground fruit material. Preserves are made with whole fruit (if
sufficiently small) or large pieces of fruit. Marmalades are basically clear jellies
in which slices or shreds of (usually) citrus peel are suspended.
Since fruits are generally acidic, they are naturally amenable to
preservation. The premier role of acidity in preservation is to stop bacterial
growth. Second, increased acidity can activate chemical reactions such as
pectin set, which lowers water activity and reduces the possibility of microbial
growth.
Fruit preserves, jams and jellies
The making of jellies and other preserves is an old and popular process,
providing a means of keeping fruits far beyond their normal storage life and
sometimes making use of blemished or off-grade fruits that may not be ideal for
fresh consumption. In jelly making, the goal is to produce a clear, brilliant gel
from the juice of a chosen fruit. Jams are made from the entire fruit, including
the pulp, while preserves are essentially jellies that contain whole or large
pieces. Marmalade, usually made from citrus fruit, is a jellylike concentrate of
prepared juice and sliced peel.
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Fruits for making Jams and Jellies
Top quality fruit results in top quality jams and jellies. To make a good jelly,
the fruit must contain the proper amount of pectin and acid. Only few fruits
contain a sufficient amount of pectin and acid to produce good jelly or jam.
Other fruits may be rich in pectin but low in acid or vice versa. Such
deficiencies can be compensated for by adding commercial pectin and/or acid
(lemon juice, citric acid, vinegar).
Carefully selecting the same even fruit will also overcome some of the problems.
It should be noted that both the pectin and acid decrease as the fruit ripens.
Using over-ripe fruit may result in a very soft gel or no gel at all. Often a
combination of fully ripe and less ripe fruit is used. For example, choosing 1/4
immature apples and 3/4 fully matured ones brings a better result than
choosing only fully matured fruit. The under ripe fruit provides pectin and acid
and the mature fruit gives flavour and colour.
The fruits are grouped according to their pectin and acid content:
● Pectin rich fruits: crab-apples, sour apples, lemons, partially ripened

oranges, Kumquat, pomegranate, cranberries, partially ripened grapes,
damson plums, sour cherries, melons, quinces.
● Pectin poor fruits: peaches, blueberries, strawberries, peaches,
pineapple, rhubarb, grapefruit, guavas. Low pectin in these fruits can be
compensated for by adding some green apple, apple pectin stock, or
orange pectin stock.
● High acid fruits: currants, raspberries, crab-apples and grapes.
● Low acid fruits: pears, peaches, blueberries and sweet apples, sweet
cherries, melons.
FOUR MAJOR INGREDIENTS FOR SUGAR CONCENTRATES

1. Fruits for jelly making should have rich flavor. It should contain sufficient
pectin and acid.
2. Pectin is a water soluble substance found in some slightly under ripe fruits
that cause jellies to set.
3. Acid makes the jelly firm and rigid in structure and is essential for flavor
and gel formation.
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4. Sugar helps 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.
FRUIT PREPARATION (SAFE HANDLING OF FRESH FRUITS)

Check:
• Never buy damaged or bruised fresh fruits and vegetables.
• Only buy cut fruits and vegetables, such as packaged salads and pre-cut
melons that are refrigerated.
Clean:
• Wash hands with soap and warm water for at least 20 seconds before and
after handling fresh fruits and vegetables.
• Wash all surfaces and utensils, such as cutting boards, counter tops or
knives, with hot water and soap before and after preparing fresh fruits and
vegetables.
• Rinse all fresh fruits and vegetables under running tap water, including those
with skins and rinds that you will not be eating.
• While rinsing under running tap water, rub or scrub firm-skinned fruits and
vegetables with a clean vegetable brush.
• Never use detergent or bleach to wash fresh fruits or vegetables since these
products are not consumable.
Separate:
• When shopping, separate fresh fruits and vegetables from household
chemicals and raw foods, such as meat, poultry and seafood.
• Store fresh fruits and vegetables separately from raw meat, poultry or seafood
in the refrigerator.
• Always wash kitchen utensils and cutting boards with hot soapy water
between preparation of fresh fruits and vegetables and raw meats, poultry and
seafood.
Cook:
• Remove and throw away bruised or damaged portions of fruits and vegetables
before cooking or eating raw.
• Throw away any fruit or vegetable that will not be cooked if it has touched
raw meat, poultry or seafood.
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Chill:
• Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two
hours of preparation.
Throw Away:
• Throw away fresh cut-up, peeled or cooked fruits and vegetables that have
not been refrigerated within two hours
Self- Check 3.3-1
MULTIPLE-CHOICE
Answer the following questions and encircle the letter of your answer.
1. Fruit preservation comes in various forms. What do you call the type of food
preservation which uses strained fruit juice?
a. jellies c. preserves
b. jams d. marmalade
2. There are four major ingredients in preserving fruits. Which among the
following is NOT an ingredient in the preparation of preserved fruits?
a. pectin c. salt
b. acid d. sugar
3. Which of the following is a product of fruit preservation?

a. jams c. marmalade
b. jellies d. all of the above
4. Which of the following fruit is often used for its high acidity?
a. peaches c. guava
b. raspberries d. melon
5. Which of the following fruit part is commonly used in jam making?

a. peel c. seeds
b. crushed fruit d. none of the above
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ANSWER KEY 3.3-1
1. A
2. C
3. D
4. B
5. B
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INFORMATION SHEET 3.3-2
COOKING MIXTURE: JAMS AND JELLIES
familiarize the methods of making sugar concentrates.
JAM
The earliest cookbook, called Culinary Matters, which dates back to 1st
century Rome, contained recipes for making jam. It was part of the diet in the
countries of the Middle East where there was an abundance of sugar that grew
naturally. Honey was also used as a sweetener. This enabled the people to have
vitamins from fruit all year round. Crusaders returning to Britain brought the
jams and recipes back with them. The Spanish brought the tradition to the
West Indies with them where fruit was in abundance and so they used the
method of making jam to preserve the fruit.
Jam making is quite a technical process. It requires a large amount of
sugar (equal quantities of fruit and sugar), citric acid (or lemon juice) and
pectin. It also requires considerable amounts of fuel to boil the mixture to the
required consistency and final moisture content. These ingredients and the fuel
can be quite expensive. In addition, glass jars are required for packaging, which
may be difficult and expensive to acquire. (Jam is sometimes packaged in
plastic containers, but this reduces its keeping quality considerably, and
makes it prone to rapid spoilage).
Jam- making Equipment Required

● Sharp stainless steel knife
● Weighing scales (large and small if available)
● Plastic bowls Cooker or stove
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● Boiling pan (stainless steel or aluminum)
● Spoons for measuring
● Wooden spoon for stirring
● Sugar thermometer (if available)
● Refractometer (if available)
● Jars and lids Labels
Fruits for Jam-making
Fruits should be fresh, mature and well-ripened in order to achieve the
characteristic flavor and color of the jam. Some fruits require peeling while
others do not. Firm fruits require a little boiling to facilitate pulping and some
may be passed through a grinder, a blender or chopped finely to produce a
course fruit pulp.
Amount of Sugar to Add

The proportion of sugar to fruit varies with the variety of fruit and the
degree of ripeness and acidity. An equal amount of sugar and fruit is the
general proportion used, although he amount may range from ¾ to ¼ cup per
cup of fruit. In general, the more acid in the solution, the more sugar will be
added. Too much sugar must be avoided as it will make the product too sweet
and mask the delicate flavor of the fruit.
Determination of the end point of a jam
To make sure that the jam is well preserved and will have a long shelf
life, it is essential that the final sugar content (which is measured as the total
soluble solids) be 65 to 68%. When the jam is starting to thicken and will coat
the back of the spoon you are stirring it with, it is time to start testing it to see
if it has reached the end point. There are four main ways to test when a jam
has been boiled for long enough.
a) Use a refractometer (This is the most accurate method)
. Take a small portion of jam from the pan. Let it cool to 20°C. (Remember to
take the pan off the heat) 2. Place one or two drops of the jam onto the prism
and carefully close the prism. Make sure the sample spreads evenly over the
surface of the prism. 3. Hold the refractometer near a source of light and look
through the end piece. 4. The line between the dark and light fields will be seen
through the viewer. Read the corresponding number on the scale, which is the
percentage of sugar in the sample. 5. Open the prism and remove the sample
with a piece of tissue paper or wet cotton wool
b) Use a sugar thermometer
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This method is slightly less accurate, but is very useful at the small-scale. A
solution of 68% sugar boils at 105°C at sea level. When the boiling jam reaches
this temperature, it is at its end point.
After boiling for a few minutes, stir the jam and remove the pan from the heat.
Dip the thermometer into hot water and then into the jam. If the thermometer
reads 104-105°C, the jam is ready. If it is lower than this, return to the heat
and continue to boil. Test the temperature frequently as the jam soon reaches
its end point.
c) Use the drop test
This is the cheapest option, but is the least accurate of the methods. It is good
enough for use at the home level, for jam that will be used within a fairly short
time. It is not recommended for jams that are meant for sale as there is no
guarantee of consistency from one batch of jam to another.
After two minutes of rapid boiling, remove the pan from the heat. Dip a clean
wooden spoon into the jam and hold it over the pan for 1 to 2 seconds. If the
jam runs back freely, repeat the test every two minutes until the jam looks like
a heavy syrup. When a small lump of jam forms on the back of the spoon and
breaks away from the rest, the setting point has been reached.
Alternatively, you can drop the jam into a glass of cold water: Take a small drop
of the boiled jam on a spoon. Cool it slightly and drop into a glass of cold water.
If the drop falls in a single piece until it reaches the bottom of the glass the end
point has been reached. If it disperses in the water it requires boiling for longer.
d) Use the skin wrinkle test
This method is also cheap and about as accurate as the drop test. You need a
cold plate or saucer. After two minutes of rapid boiling, remove the pan from
heat. Dip a clean wooden spoon into the jam and drip a small amount of jam
onto the cold plate surface. Let it cool and then push the lump of jam with your
finger. If the surface of the lump of jam wrinkles when you push it, it is cooked.
Jellies
The word ‘jelly’ comes from the French word ‘gelée’ meaning to congeal or
gel. People used naturally-grown sugar cane to preserve their fruit. They would pick
ripe fruits from their gardens and fill their tables during meal times.
Jelly, a semitransparent confection consisting of the strained juice of
various fruits or vegetables, singly or in combination, sweetened, boiled, slowly
simmered, and congealed, often with the aid of pectin, gelatin, or a similar
substance.
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Foods with substantial acidity, when concentrated to 65 percent or more
soluble solids, may be preserved by mild heat treatments. High acid content is
not a requirement for preserving foods concentrated to over 70 percent solids.
Fruit jelly and preserve manufacture, an important fruit by-product industry,
is based on the high-solids–high-acid principle, with its moderate heat-
treatment requirements. Fruits that possess excellent qualities but are visually
unattractive may be preserved and utilized in the form of concentrates, which
have a pleasing taste and substantial nutritive value.
Jellies and other fruit preserves are prepared from fruit by adding sugar and
concentrating by evaporation to a point where microbial spoilage cannot occur.
The prepared product can be stored without hermetic sealing, although such
protection is useful to control mold growth, moisture loss, and oxidation. In
modern practice, vacuum sealing has replaced the use of a paraffin cover.
The jelly-forming characteristics of fruits and their extracts are due to pectin, a
substance present in varying amounts in all fruits.
Tests for jellying point

One or a combination of the following tests for end point may be used:
1. Appearance of bubbles. Few large bubbles which tend to jump out of

the pan rather than uniformly small bubbles.
2. Cold plate test. Pour a small amount of the boiling syrup into a saucer
with water. The jellying point is reach if the syrup forms a soft ball which
wrinkles when pushed with the finger and retains its shape even when
lifted out of the water. The jelly syrup must be removed from the heat
while doing this test.
3. Spoons, sheet, or flake test. Dip a wooden spoon until the syrup runs
down the side. The jellying point is reached if the two drops flow together
and fall off the spoon as one sheet of flake.
4. Temperature test. Temperature is an indication of sugar concentration.
Practically all the jellies are saturated sugar solutions. Consequently, the
boiling point of the finished product varies only within a limited range.
Causes of failure in making jellies
Condition Causes Prevention

Fruit used is too green. Fruit should be firm ripe.
Fruit may have been Fruit should be cooked
cooked for too long only until it is tender.
before it is strained.
Juice may have been To obtain the clearest
Jelly is cloudy. squeezed from fruit. jelly possible, let the
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juice drip though cotton
flannel bag.
Jelly poured into class Do the process a little bit
too slowly. quick.
Jelly mixture was Upon reaching the
allowed to stand before it jellying point, pour into
was poured into the jars. jars and seal
immediately.
Jelly contains glass-like Too much sugar was Too short cooking period
particles used may result for sugar not
to be dissolved
completely.
Jelly is low in fruit flavor Storage is too warm.

Storage area should be
cool, dark and dry.
Bubbles in jelly may If bubbles are moving, Be sure tom test for seal
denote spoilage jelly is spoiling; usually before storing jars.
the airtight seal has been
broken.
Jelly is tough or stiff Jelly was overcooked If pectin is not added, ¾
cup of sugar and 1 cup
of juice is the right
amount for most fruits.
Ways of Extracting the Juice
Transfer the cooked pulp into a bag jelly bag and allow the juice to drain
completely. The clearest jelly comes from fruit that has dripped through the
jelly bag without pressing it. However, a greater the yield of juice can be
obtained by twisting the bag by applying enough pressure to squeeze the juice
not the pulp.
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Self- Check 3.3-2
IDENTIFICATION
Read and identify what is being described in the following phrases/sentences.

Write your answer on the space provided before each number item.
_____________1. It is a food process which requires a large amount of sugar,

citric acid and pectin.
_____________2. It is an instrument used to measure sugar concentrations.
_____________3. It is one of the methods in testing the setting point of jams by
using a spoon for drops.
_____________4. It is a semi-transparent confection consisting of strained juice
from fruits.
_____________5. These are materials used for jam production and is important
to prevent contamination.
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Self-check 3.3-2
1. Jam-making
2. Refractometer
3. Spoon test/drop test
4. Jelly
5. Jars and lids
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TASK SHEET 3.3-2
TITLE: COOK SUGAR CONCENTRATES
Given the necessary tools, materials and

PERFORMANCE equipment and following the established
OBJECTIVE: procedures, you should be able to make a
PINEAAPLE JAM (allotted time: 2 hrs.)
● Wooden spoon
● Ladle
● Sauce pan/preserving pan
● Measuring spoons
● Measuring cups
SUPPLIES/MATERIALS: ● Tablespoons
● Jar containers with lid
● Wide necked funnel
● Label
● Jam thermometer
● Jar lifter
● Stove
EQUIPMENT:
● Blender
Steps/Procedures:
1. Wash pineapple fruit, peel and chop.
2. With the use of a blender, make a pineapple puree.

Set aside.
3. Mix all ingredients using a medium size sauce pan.
Cook in a medium heat.
4. While cooking, sterilize jars to be used (8oz is
preferable).
5. Continue stirring until it reaches the desired
consistency intended for a jam (this can be tested if
the jam is still pourable).
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6. Using a spoon, fill the jar with the finish product,
seal, label and pasteurize
Assessment Method: Demonstration with Oral Questioning
Performance Criteria Checklist 3.3-2
CRITERIA YES NO
Did the trainee conducted 5’S (Sort, Set, Sanitize,
Standardize, Sustain) before doing the preparation of
fruits?
Did the trainee properly used the different equipment/tools

needed?
Did the trainee appropriately follow the procedure in the

preparation of fruits?
Did the trainee achieved the intended output (fruits mixed

with sugar)?
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Information Sheet 3.3-3
Spoon Testing
familiarize the methods of making sugar concentrates.
Spoon aims to simplify this task by distributing

instrumentation test execution and displaying the results in a meaningful way.
Instead of attempting to be a new form of testing, Spoon makes existing
instrumentation tests more useful.
Setting point of Jams and Jellies
The key to why jams set the way they do is down to the interplay between
sugar, pectin and acidity. Pectin is the key ingredient that is needed to set a
jam or jelly. Jam sugar that is specially formulated for making jam usually has
pectin added to make sure the jam sets.Pectin is in all fruits to varying degrees.
When the fruit is heated with sugar the pectin forms bonds in a web-like
structure. The bonds get stronger as the water evaporates from the fruit. The
acidity of the fruit is the next factor that helps a jam set, acids in the fruit help
attract the pectin molecule to each other, helping to firm up the texture of the
finished jam.
Spoon Test
Using this method of checking the set pointcold spoons are recommended
to use.To check the set point using the spoon test you need to watch carefully
at how the jam behaves when tipped from a spoon. It is a little harder to tell if
there is a lot of fruit in your jam but is still effective.
Dip a cool metal spoon into the boiling jelly mixture and lift the spoon
out of the steam so the syrup 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. When the
two drops form together and “sheet” off the spoon, the jellying point has been
reached.
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Self-Check 3.3-3
Enumerate the steps in spoon testing.
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Answer Key 3.3-3
1. Dip a cool metal spoon into the boiling jelly mixture.

2. Lift the spoon out of the steam so the syrup runs off the side.
3. If the jam runs back freely, repeat the test every two minutes until the
jam looks like a heavy syrup.
4. When a small lump of jam forms on the back of the spoon and breaks
away from the rest, the setting point has been reached.
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REFERENCES
Ali, S. (2008). HOME-BASED FRUIT AND VEGETABLE PROCESSING: A

Manual for Field Workers and Trainers.
Barret, D.M., et.al. (n.d). Processing Fruits Science and Technology: Second
Edition. Retrieved from
https://www.taylorfrancis.com/books/9780429117930/chapters/10.12
01/9781420040074-11 on June 23, 2019.
Domowe, W. (2018). Fruits for Making Jam and Jellies. Retrieved from
https://www.meatsandsausages.com/jams-jellies/making/fruit-selection
onJune 23, 2019.
McGarry, J. (2015). Safe Handling of Fruits and Vegetables (E3212). Retrieved

fromhttps://www.canr.msu.edu/resources/michigan_fresh_safe_handling
_of_fruits_and_vegetables_e3212 on June 23, 2019.
McLellan, M. (2019). Fruit Preserves, Jams, and Jellies. Retrieved from

https://www.britannica.com/topic/fruit-processing/Fruit-preserves-jams-
and-jellies on June 23, 2019.
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COMPETENCY-BASED

DAVAO ORIENTAL STATE UNIVERSITY

No. Unit of Competency Module Title Code

Process Food by Salting, Processing Food by Salting,

UNIT OF COMPETENCY : PROCESS FOOD BY SUGAR

MODULE DESCRIPTOR: This unit deals with the knowledge, skills

NOMINAL DURATION: 104 Hours (total time/#UCs)/LO

At the completion of this module the learner must be able to:

ASSESSMENT CRITERIA: (ELEMENT/Performance criteria from TR)

1.1 Prepared equipment, tools, materials and utensils

1. Blending fruit with sugar mixture

Learning Outcome 3: COOK SUGAR CONCENTRATES

Learning Activities Special Instructions

Historically, jams and jellies may have originated as an early effort to

Fruit preserves, jams and jellies

● Pectin rich fruits: crab-apples, sour apples, lemons, partially ripened

FOUR MAJOR INGREDIENTS FOR SUGAR CONCENTRATES

FRUIT PREPARATION (SAFE HANDLING OF FRESH FRUITS)

Self- Check 3.3-1

3. Which of the following is a product of fruit preservation?

5. Which of the following fruit part is commonly used in jam making?

COOKING MIXTURE: JAMS AND JELLIES

Jam- making Equipment Required

Amount of Sugar to Add

Determination of the end point of a jam

Tests for jellying point

1. Appearance of bubbles. Few large bubbles which tend to jump out of

Causes of failure in making jellies

Condition Causes Prevention

Jelly is low in fruit flavor Storage is too warm.

Ways of Extracting the Juice

Read and identify what is being described in the following phrases/sentences.

_____________1. It is a food process which requires a large amount of sugar,

TITLE: COOK SUGAR CONCENTRATES

Given the necessary tools, materials and

1. Wash pineapple fruit, peel and chop.

2. With the use of a blender, make a pineapple puree.

Assessment Method: Demonstration with Oral Questioning

Performance Criteria Checklist 3.3-2

Did the trainee properly used the different equipment/tools

Did the trainee appropriately follow the procedure in the

Did the trainee achieved the intended output (fruits mixed

Spoon aims to simplify this task by distributing

Setting point of Jams and Jellies

Enumerate the steps in spoon testing.

1. Dip a cool metal spoon into the boiling jelly mixture.

Ali, S. (2008). HOME-BASED FRUIT AND VEGETABLE PROCESSING: A

McGarry, J. (2015). Safe Handling of Fruits and Vegetables (E3212). Retrieved

McLellan, M. (2019). Fruit Preserves, Jams, and Jellies. Retrieved from

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