Professional Documents
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11 Food ProcessingM2
11 Food ProcessingM2
Technology and
Livelihood Education (TLE)
Quarter 1 – Module 2:
Prepare Raw Materials
FOOD PROCESSING NC II
TLE Grade 11- Food Processing NC II
Self-Learning Module (SLM)
Quarter 1 – Module 2: Prepare Raw Materials
First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.
Welcome to the Technology and Livelihood Education (TLE) Grade 11- Food
Processing NC II Self-Learning Module (SLM) on Preparing Raw Materials!
This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.
4
For the learner:
Welcome to the Technology and Livelihood Education (TLE) Grade 11- Food
Processing NC II Self-Learning Module (SLM) on Preparing Raw Materials!
The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!
This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
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Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!
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What I Need to Know
This module was designed and written with you in mind. It is here to help you master
on Preparing Raw Materials. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.
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What I Know
Before you proceed, let us find out how much you already know about the topic.
Directions: Read each statement carefully and encircle the letter that best describes
the statement.
1. Which of the following should you consider in choosing fruits for jellies and
marmalades?
a. too soft
b. under ripe
c. good shape
d. decayed spot
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b. raw materials
c. pectin content
d. cooked mixture
8. Which among the following develops a semi-liquid texture when cooled and
helps jellies set?
a. acid
b. fruit
c. sugar
d. pectin
9. Why is there a need to select quality raw materials in processing food by sugar
concentration?
a. the quantity of produce affects the final product
b. the quality of raw materials varies upon the processor
c. the quantity of finished product affects the raw materials
d. the quality of raw materials affects the quality of the product
10. Which factor should you consider in sorting and grading of raw materials in
processing foods by sugar concentration?
a. variety
b. freshness
c. uniformity
d. availability
11. Which among the following is the desirable quality of a pomelo fruit?
a. plumped
b. bruised
c. overripe
d. shrivelled
12. When buying fruits and vegetables, raw meats, fish and seafood, what will
you do to avoid contamination?
a. place raw meats and vegetables in one pack
b. include the fruits and vegetables to the fish pack
c. maximize the market bag by placing all purchase in one pack
d. separate fruits and vegetables from raw meats, fish, and seafood
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c. yellow rind
d. bright green
18. What do you call a jelly-like concentrate made from citrus fruits and
sliced peel?
a. jam
b. jelly
c. preserve
d. marmalade
19. Which cut of fruit is suitable in making jam to arrive into very fine pieces?
a. chop
b. mince
c. brunoise
d. julienne
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Lesson
Prepare Raw Materials
2
Are you excited about our new lesson? Series of activities is being prepared to
guide you in the new topic and help you gain more knowledge about preparing raw
materials in food processing by sugar concentration. You are about to explore the
beauty of food preservation through sugar.
What’s In
In your previous lesson, you learned how to prepare, calibrate, and sanitize the
different equipment, tools, and utensils used in preparing food by sugar
concentration. As you proceed with the lesson, you still encounter your previous
lesson but since this time, you will go deeper about food processing.
In this module, you will learn the importance of preparing raw materials in producing
quality products by checking its availability, cleaning and washing of fruits and
vegetables, the different cuts used in sugar concentration, and the various steps in
extracting juice for jelly and marmalade making.
This contains helpful tips or strategies that will help you in guiding
the learners.
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Activity 1. “Find It!”
Directions: Solve the puzzle below by finding the following words and connect it.
1. peel 6. colander
2. slice 7. vegetable
3. fruit 8. marmalade
4. sugar 9. jelly bag
J A C P E C T I N R S P
E M O B R I W P C A U E
L S L I C E A E D M G C
L R A W M A T E R I A L
Y P N J A L B L G V R T
B E D F R U I T H G L I
A V E G E T A B L E A C
G S R M A R M A L A D E
Did you solve all the puzzle? You will be seeing those words as you go further with
the lesson. Let’s start the learning!
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What’s New
Were you able to classify the different characteristics correctly? Well done! Proceed
to the next activity.
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Activity 3. “Complete It!”
Directions. Complete the statement below by supplying the missing word. Select
your answer from the box.
1. Buy only fruits and vegetables that look _________ and fresh.
2. When washing fruits and vegetables, avoid ___________ ingredients.
3. Pre-cut fruits and vegetables should be in ____________ containers.
4. Damaged fruits and vegetables may carry ___________ microorganism.
5. ____________ fruits and vegetables that appear slimy and discolored.
6. _______________ immediately fruits and vegetables that are being cut or peeled.
7. When buying pre-packaged fruits and vegetables, _____ items that are
refrigerated.
8. Fresh fruits and vegetables should be ____________ first before eaten or
processed.
9. __________ fruits and vegetables wastage by buying items consumed two to three
days.
10. Check the dates listed on __________ of pre-cut produce. ________within the
specified date.
Direction. In the space provided, write PEEL if the statement is true and SLICE if
the statement is false.
___________1. Small dice measures ½ inch x ½ inch x ½ inch.
___________3. Mince is to cut into very fine pieces suitable for making jam.
___________4. To chop is to cut irregularly shaped pieces mostly used for making
preserves.
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____________ 6. Sugar concentration is a method of making the food available
throughout the year by using sugar as preservative.
_____________ 7. Improper washing of fresh produce prevent cross contamination.
Directions. Below are steps in extracting fruit juice in making jelly and marmalade.
Arrange it in proper order by placing letter A as the first step and so on. Write your
answer on the space provided.
Jelly
_______1. Place in a cooking pan and add enough water to cover the fruit.
_______ 2. Set the stove in medium fire. Bring to boil, then reduce heat, cook until
soft.
_______ 5. Slice the fruits in small pieces. Do not remove the peel, seed, and pit.
_______ 6. Transfer the cooked pulp and juice into the colander. Allow to drain.
Marmalade
_________ 1. Slice the zest using a sharp knife. Then slice the fruit into sections.
_________ 2. Place the squeeze membranes and seeds in a jelly bag.
_________ 4. Remove the pectin bag and remove the mixture from the heat.
_________ 5. Place the pectin bag in the cooking mixture.
_________ 7. Place the squeezed juice, zest, and fruit in a pan with water and sugar.
Bring to boil.
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What is It
Let’s define!
jam Jam is made from chopped or pureed fruits cooked with sugar.
1. Choose fruits and vegetables that are in good shape, colour and texture. The
more uniformity in shape, the lesser is the rejection and waste during peeling,
trimming and slicing. They are easier to clean and less likely to harbour
insects.
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2. Avoid damaged fruits and vegetables. These may carry harmful
microorganisms that will spoil the fruits and vegetables faster.
3. Choose items that are refrigerated or with ice when buying fresh, pre-cut, or
pre-packaged fruits and vegetables.
4. Reduce fruits and vegetables wastage by buying only items that can be used
within two to three days.
5. Purchase items that look healthy and fresh.
6. Consider the quality of the products when purchasing food and vegetables.
7. Refrigerate immediately fruits and vegetables that are being cut or peeled at
40°F or below.
8. Check the dates listed on packages of pre-cut produce. Consume within the
specified date.
9. Pre-cut fruits and vegetables should be in air-tight containers. Choose items
with good colour and texture.
10. Disregard fruits and vegetables that appear slimy and discoloured .
Name
(common name, Desirable Characteristics Undesirable Characteristics
English name)
abocado
shiny green, ripe soft, decayed tip
avocado
anonas not too soft, sweet smelling, presence of insects, too soft,
anonas plump whole broken
balimbing shrivelled, bruised, dull
firm, bright green, juicy
carambola green, decayed spots
bayabas decayed spots, bruised,
bright green, crisp, firm
guava overripe
kalamansi uniform size, yellowish green shrivelled, yellow rind,
Philippine lemon rind, juicy decayed spots
kamyas whole bright green, juicy, shrivelled, bruised, decayed
bilimbi firm spots
dalanghita yellowish, green rind, plump,
decayed spots, dry rind
native orange juicy
dayad
green rind decayed spots, dry rind
lime
durian
yellowish green rind decayed spots, dry rind
durian
guyabano bruised, overripe, brown
whole, firm yet soft, juicy
soursop decayed spots
istoberi bruised, overripe, decayed
firm, bright red
strawberry spots
langka pulp-bright yellow, firm, strong pungent odor,
jackfruit sweet smelling overripe, fibrous
makopa shrivelled, dull red, decayed
bright red, juicy, plump
Curacao apple spots
mangga bright yellow, smooth skin, shrivelled, overripe, decayed
mango plump, juicy spots
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mangostan not too soft, sweet smelling, shrivelled, overripe, decayed
mangosteen plump spots
milon color depends on variety, broken, bruised, overripe,
melon firm, juicy, whole decayed spots
pakwan hard green rind, pulp - juicy broken, bruised, overripe,
watermelon and firm pump-limp
pinya whole, greenish, yellow rind, bruised, under-ripe, overripe,
pineapple sweet smelling decayed spots
rambutan bruised, overripe, decayed
firm, bright red
rambutan spots
saging na saba color depends on variety, broken, bruised, under ripe,
banana firm, juicy, whole overripe, decayed spots
sampalok
Whole broken
tamarind
santol golden yellow, firm shrivelled, oft, decayed spots
siniguelas glossy green violet, firm, bruised, under ripe, overripe,
spanish Plum plump, juicy decayed spots
suha shrivelled, bruised, under
light green, plump
pomelo ripe, overripe, decayed spots
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Washing Fresh Fruits and Vegetables
1. Before and after preparing fruits and vegetables, make sure to wash your
hands with warm water and soap for 20 seconds.
2. Fresh fruits and vegetables should be washed first before eaten or processed.
3. Discard damaged or bruised areas before eating and preparing fruits and
vegetables.
4. Remove the outer layer of lettuce and cabbage before washing them and
disregard wilted and discolored leaves.
5. Washing in running clean water is enough, don’t use harsh or add washing
solutions. Avoid soaking fruits and vegetables in water for a longer time.
6. Rub with your hands soft fruits and vegetables such as tomatoes and lettuce
while scrub firm fruits and vegetables such as potatoes and melon, then pat
dry.
7. Washing fruits and vegetables properly prevent foodborne illness and remove
residues of pesticides and contamination of waxes and harmful
microorganism.
1. Clean and sanitize areas that come in contact with your fresh produce.
2. Spray each fruit and vegetable with the vinegar solution. Let it stand for 30
seconds.
3. Use hand or a clean brush to scrub the fruits and vegetables. Rinse in running
water. Pat dry or air-dry.
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Different Cutting Techniques of Fruits and Vegetables used in Sugar
Concentration
Fruits and vegetables are being cut depending on the recipe requirement. A good
cutting requires a good quality knife. The following are some cuts of fruits and
vegetables.
CUTS
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Did you know?
o Research shows that peels of fruit and vegetables are high in fiber
content that help reduce hunger and can boost a feeling of fullness.
These includes mango, sweet potato, cucumber, orange, lemon,
potatoes, kiwi, eggplant, banana, and watermelon. Just make sure to
wash it properly and cook if needed.
o Preparation
A of Fruits/Vegetables
separate cutting for Jellies
board and knife shouldandbeMarmalades
used for fresh
fruits/vegetables and raw meat.
o To minimize wastage, pare thinly as possible.
Jelly is made by extracting fruit juice, boiled with sugar and pectin either natural or
commercially made, cook until thick but in spreadable consistency. When making
jelly, the best combination are slightly under ripe and ripe fruits. This time, the
fruits are high in acid and pectin content. The pectin content changes into pectic
acid when using overripe fruits. Pectic is the product of the pectin degradation of
plants.
Fruit
Quality fruit should be considered in making jellies. This will give the spread its
unique flavour and colour. Choose a fruit that is high in pectin and use a
combination of ¾ ripe fruit and ¼ slightly unripe fruit. When using pectin, you can
use all ripe fruit. If commercial canned or frozen fruit is used, you should add pectin
since the pectin content of this juice is very low. Check that no added substance is
present, only the pure fruit juice.
Pectin
Acid
Acid is important in gel formation. The correct amount of acid should be considered
in making jellies. When acid is insufficient, the gel won’t set, while too much of it
leads to loss of liquid. You can add lemon juice when using fruits that are low in acid
to ensure jellying.
Sugar
This is the preserving agent of jellies that add flavour. The usual type of sugar used
in jellies is the granulated white sugar, but you can also use honey and corn syrup
provided that it will not alter the flavour and gel structure.
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Extracting the Juice
Method:
Addition of water and boiling – this is the most commonly used method
which retains the natural pectin present in fruits and vegetables
Using a juicer to extract – a device used to extract fruit juices, the fastest
method but gives low pectin since the peel is being removed
Both methods have the same step such as washing and sorting, removing the stems
and the decayed spots. But when using a juicer, all you have to do is place all the
fruits and the juicer will do the work. Just remove the foam and strain the juice, then
you’re ready to make the jelly. The difference is that; it gives you low pectin since the
peel is being removed by the juicer.
1. Select firm and high pectin fruits. Choose a combination of ¾ ripe and ¼
under-ripe fruit.
2. Wash fruits thoroughly in running water.
3. Slice the fruits in small pieces. Do not remove the peel, seed, and pit. High
amount of pectin is present in the peels of the fruit.
4. Place in a cooking pan and add enough water to cover the fruit.
5. Set the stove in medium fire. Bring to boil, then reduce heat, cook until soft.
Avoid overcooking, this may destroy the pectin thereby, decreasing the jellying
power. Also this will affect the flavor and color of the juice. Stir often to prevent
scorching.
6. Transfer the cooked pulp and juice into the colander. Allow to drain.
7. Prepare the jelly bag or cheese cloth, support it with a stand or colander.
Transfer the mixture, allow to drip completely. You can achieve a clear jelly
when you allow the juice to drip completely without pressing or squeezing.
Making Marmalades
Marmalade is a sweet, jelly-like concentrate made from citrus fruit juice and sliced
peel. The difference between a jelly and marmalade is that marmalade has a fruit
suspended in it while jelly uses only the fruit juice from straining it in a jelly bag.
1. You only need two ingredients in making marmalade, citrus fruit, and
sugar.
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2. Wash fruits thoroughly in running water. You can remove the pith
before cooking. Pare the fruits thinly by using a sharp peeler or paring
knife.
3. Slice the zest using a sharp knife. You can cut it in bite-size for a
chunky marmalade; but to make it more spreadable, cut it in ribbon-
like strips. Set aside.
4. Cut the fruit, make sure to exclude the white pith. Slice the fruit into
sections, separate the seeds since you will be using it later. Set aside.
8. After sectioning the fruits, you will be left with membranes that separate
the citrus section. Squeeze the juice from the membranes into a bowl.
Set aside.
9. At this point, you have a bowl of chopped zest, fully peeled oranges, and
a bowl of squeeze out membranes and seeds.
10. Place the squeezed juice, zest, and fruit in a pan with water and sugar.
Stir the sugar to dissolve and boil.
11. Prepare a jelly bag, then place the squeezed membranes and seeds. Tie
tightly. This will be the source of natural pectin that set the marmalade.
12. Place the pectin bag in the cooking mixture. While cooking, place a
plate in a freezer. This will be used later in testing the consistency of
the mixture.
13. Bring the temperature to 220°F for 5 minutes, then test by placing in
a chilled plate. Let stand for a minute, then spread the marmalade by
slowly swirling the plate. Drag your finger into the mixture. You should
see a clean track behind when the marmalade is already done.
14. Remove the pectin bag and remove the mixture from the heat. Let it
stand for 5 minutes, then transfer it to sterilized jars.
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What’s More
Directions: You are asked to buy fresh fruits and vegetables. Give at least 2 good
qualities in selecting fruits and vegetables given below. Write your answers on the
space provided.
Tips:
1. _____________________________________________________________________
2. _____________________________________________________________________
3. _____________________________________________________________________
4. _____________________________________________________________________
5. _____________________________________________________________________
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What I Have Learned
You’re almost done with our lesson! How are you coping? If you need more time, you
can go back to our previous activities and review.
What I Can Do
Directions. Supply missing parts of the flow chart in the preparation of raw
materials down to the finished product. Write your answers on the space provided.
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Activity 10. “Just Saying!”
Directions: Create a slogan showing the importance of cleaning and washing fruits
and vegetables. Relate it to our current situation. Write your slogan in the box. You
will be rated with the given rubrics below.
Rubric:
CRITERIA 5 4 3 2
Able to convey Somewhat able The message The message
Content the message to convey the presented is presented is
effectively message vague. done poorly.
The slogan is Somewhat Done poorly
Done simply,
Creativity creatively done, creative, neat with many
neat enough
neat and clean and clean. erasures
Somewhat
Showed much Showed less Showed no
showed
Relevance relevance to the relevance to the relevance to the
relevance to the
topic topic topic
topic
Only 2-3
No misspelled Few misspelled Many misspelled
misspelled
words, no words, words,
Word Choice words,
grammatical grammatical grammatical
grammatical
errors errors errors
errors
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Activity 11. “Connect It!”
Directions: Match column A with its description in column B. Draw a line connecting
to the match description.
A B
Jelly Marmalade
similarities
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Assessment
Directions. Read each statement carefully and encircle the letter that best describes
the statement.
3. Which factor should you consider in sorting and grading raw materials in
processing foods by sugar concentration?
a. variety
b. freshness
c. uniformity
d. availability
6. Which of the following should you consider in choosing fruits for jellies and
marmalade?
a. too soft
b. under ripe
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c. good shape
d. decayed spot
7. Which among the following develops a semi-liquid texture when cooled and
help jellies set?
a. acid
b. fruit
c. sugar
d. pectin
11. What do you call a jelly-like concentrate made from citrus fruits and
sliced peel?
a. jam
b. jelly
c. preserve
d. marmalade
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14. How do you wash fresh fruits and vegetables?
a. wash with harsh detergents to remove insects
b. soak fruits and vegetable in water for longer time
c. scrub soft fruit and vegetable to avoid decayed spot
d. rub by using hands when washing soft fruits and vegetables
15. Why is there a need to select quality raw materials in processing food by
sugar concentration?
a. the quantity produced affects the final prooduct
b. the quality of raw materials varies upon the processor
c. the quantity of finished product affects the raw materials
d. the quality of raw materials affects the quality of the product
16. Which cut of fruit is suitable in making jam to arrive into very fine pieces?
a. chop
b. mince
c. brunoise
d. julienne
18. When buying fruits and vegetables, raw meats, fish and seafood, what will
you do to avoid contamination?
a. place raw meats and vegetables in one pack
b. include the fruits and vegetables in the fish pack
c. maximize the market bag by placing all purchase in one pack
d. separate fruits and vegetables from raw meats, fish and seafood
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Additional Activities
Directions: Make a poem with five lines about the topics discuss earlier. You will be
rated using the given rubrics below.
Rubric:
CRITERIA 5 4 3 2
Done
creatively, Able to convey Ideas are Ideas
able to convey ideas presented presented are
Content ideas effectively effectively but done poorly
effectively with relevance no relevance and irrelevant
with relevance to the topic to the topic. to the topic.
to the topic
Able to use
rhythm Sometimes Few lines No noticeable
Rhythm
throughout use rhythm uses rhythm rhythm
the poem
Perfectly Spelling Spelling Numerous
Spelling made, no errors:2 - 3 errors: 4-5 spelling errors
spelling errors words words (6 below)
The lines
Unity between The lines sometimes go The lines do
Cohesiveness lines is sometimes go together but not go
evident together. needs together.
improvement.
31
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What I Know What’s In
1. C 11. A J A C P E C T I N R S P
2. C 12. D E M O B R I W P C A U E
3. D 13. C
L S L I C E A E D M G C
4. C 14. D
5. B 15. D L R A W M A T E R I A L
6. B 16. B Y P N J A L B L G V R T
7. B 17. D B E D F R U I T H G L I
8. D 18. D A V E G E T A B L E A C
9. D 19. B
G S R M A R M A L A D E
10.C 20. C
Assessment What’s New
1. B 11. D Act. 2
2.B 12. B Desirable: firm, plump whole, bright green, not too
3.C 13. C soft, juicy, shiny green, sweet smelling, crisp, grren
4.D 14. D rind, uniform size
5.C 15. D Undesirable: broken, soft, too soft, decayed spots,
6. C 16. B bruised, dry rind, overripe, presence of insects,
7. D 17. C shrivelled, strong pungent odor
8. C 18. D Act. 3
9. A 19. D 1. healthy 6. refrigerate
10. D 20. B 2. harsh 7. choose
What I Can Do 3. air-tight 8. washed
Act. 9 4. harmful 9. reduce
checking, cleaning & 5. disregard 10. Consume
washing, extraction, Act. 4
jellies & marmalade 1.slice 6. peel
Act. 11 2.peel 7. slice
1. e 3. d 5. b 3.peel 8. peel
2. a 4. c 4. peel 9. peel
5. slice 10. slice
Act. 12 Venn diagram
Jelly: made from fruit
juice, strain, drip What’s New
Marmalade: made from Act. 5
whole fruit Jelly: c, d, a, f, b, e
Similarities: used of Marmalade: b, c, a, f, e, g, d
sugar, boiled, pectin
Answer Key
References
Other Sources:
https://www.pinoycookingrecipes.com/guava-jamjelly.html
https://hgic.clemson.edu/factsheet/basics-of-jelly-making/
https://www.slideshare.net/xiusummer/food-processing-handbook-14352428
https://www.masterclass.com/articles/how-to-make-easy-homemade-jelly-basic-
jelly#what-is-jelly
https://survivalfreedom.com/how-to-extract-juice-from-fruits-to-make-jelly/
https://www.thespruceeats.com/what-is-pectin-1327810
https://www.thespruceeats.com/how-to-make-marmalade-2215980
https://spoonuniversity.com/lifestyle/10-fruit-and-vegetable-peels-that-are-safe-to-eat
https://www.webstaurantstore.com/blog/1756/how-to-clean-vegetables-and-
fruits.html
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DISCLAIMER
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations.
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