KNOWLEDGE = RED

COMPREHENSION GREEN
APPLICATION BLUE

Self- Check 4.2-1

Multiple Choice
Direction: Choose the best answer for the following questions. Write only the
letter of the correct answer. Use separate sheet for your answer
1. What are the primary raw materials for producing Fermented Plant Juice?
a. egg shells, bones of animals and vinegar
b. cooked rice, molasses and bamboo pole
c. ground rice, milk, beer, molasses
d. kangkong, banana trunk, camote tops and molasses
2. Which raw material/s is NOT considered in producing Indigenous
Microorganism (IMO)?
a. molasses b. cooked rice
c. bamboo pole d. fish scraps
3. It is the fundamental substances or components essential for producing
various concoction.
a. tools b. equipment
c. raw materials d. facilities
4. Ground rice, livestock milk, beer and molasses are raw materials used in
producing ________?
a. CALPHOS b. FFJ
c. LABS d. FAA
5. Why crushed egg shells are important in making CALPHOS?
a. it adds aroma to the concoction
b. they release calcium gradually ensuring a steady supply to
plants.
c. it makes the plants bear more flowers.
d. they make the extracts cleaner
ANSWER KEY 4.2-1

1. D
2. D
3. C
4. C
5. B

TASK SHEET 4.2-1

Title: CHOOSE THE RIGHT KIND OF RAW MATERIALS

Performance Objective: Given required supplies and materials you should be able to choose the
right kind of raw materials in producing various concoction

Supplies/Materials : PPE, bolo, plastic pail, knife

Time Duration: 2 hours

Equipment : wheel barrow

Steps/Procedure:

1. Use prescribed PPE

2. Sanitary measures are observed according to OHS procedures.
3. Ensure that the raw materials are clean and free from synthetic
chemicals
4. Tools, materials and equipment used are clean and freed from
contamination
5. Place your output in the quality control area.

Assessment Method:

Demonstration using performance criteria checklist

 Performance Criteria Checklist 4.2-1

CRITERIA YES NO
Did you….
1. use the prescribe PPE?

2. observe sanitary measures according to OHS

procedures?

3. ensure that the raw materials are prepared is

in accordance with enterprise practice?

4. clean and sanitized the tools, materials and

equipment?

5. place your output in the quality control area?

Self- Check 4.2-2

Multiple Choice
Direction: Choose the best answer for the following questions. Write only the
letter of the correct answer. Use separate sheet for your answer.

1. It is an aerobic process that converts carbohydrates into chemical energy.

a. Fermentation b. Culling
c. Boiling d. Feeding
2. it is a type of fermentation also known as ethanol fermentation.
a. Lactic Acid fermentation b. Alcoholic fermentation
c. Acetic fermentation d. Micro fermentation
3. The fermentation period of Fish amino acid is.
a. 14 hours b. 15 days
c. 16 months d. 17 years
4. What type of fermentation that converts alcohol into vinegar.
a. Lactic Acid fermentation b. Alcoholic fermentation
c. Ethanol fermentation d. Acetic fermentation
5. The first stage fermentation period for OHN is 3-5 days. How many days will
the second stage last?
a. 8 days b. 9 days
c. 10 days d. 11 days

Answer Key 4.2-2

1. a
2. b
3. b
4. d
5. c

Self- Check 4.2-3

I. Multiple Choice
Direction: Choose the best answer for the following questions. Write only the
letter of the correct answer. Use separate sheet for your answer.
1. Which statement discuss the importance of organic concoctions?
a. safe for carcinogenic substance
b. an environment-friendly
c. many businesses opportunities
d. all of the above
2. Which of the following measures the correct dosage in using fermented concoction?

a. 1 tbsp./L of water c. 10 tbsp./L of water

b. 2 tbsp./L of water d. 20 tbsp./L of water
3. It is a nitrogen fertilizer and growth enhancer for plants and animals.
a. FAA c. FFJ
b. FPJ d. LABS
4. The raw materials such as fish scraps, molasses and emas is used in producing?
a. FAA c. FFJ
b. FPJ d. LABS
5. After 7 days fermentation of Fermented Plant Juice what is the next step?
a. keep it in a plastic container
b. extract the liquid using strainer or piece of cloth
c. FPJ is ready to use
d. apply it in the soil/plant
II. Enumeration (6-10)
Direction: Enumerate the methods/procedure in preparing CALPHOS.

Answer Key 4.2-3

I. Multiple Choice
1. d
2. b
3. a
4. a
5. b

II. Enumeration (6-10)

 Procedure
o Wash egg shell with water and emas (to remove foul odor)
o Grill/stir fry egg shell in a pan until the color becomes brown
o Ferment grilled/stir fried egg shell anaerobic ally in a
sealed container for 21 days.
o Extract the liquid part

JOB SHEET 3.2-4

Title: PREPARE VARIOUS CONCOCTION

Performance Objective: Given required supplies and materials you should be able to prepare
FAA, OHN, FFJ, FPJ, IMO, CALPHOS, LABS.

Supplies/Materials : fish scraps, ginger, garlic, 3kinds of fruits/leguminous plants, eggshells,

cooked/powder rice, beer molasses, emas, chopping board, slicing knife, weighing scale, plastic
pail, manila paper, rubber band, bamboo pole

Time Duration: 5 hours

 Equipment :

Steps/Procedure:

1. Used prescribed PPE.

2. Raw materials are prepared in accordance with enterprise practice.
3. Fermentation period is set based on enterprise practice.
4. Various concoctions are fermented following to organic practices.
5. Place your output in the quality control area.

Assessment Method:

Demonstration using performance criteria checklist

Performance Criteria Checklist 4.2-3

CRITERIA YES NO
Did you….
1. used proper PPE?

2. prepare the raw materials in accordance with

enterprise practice?

3. based the fermentation period on enterprise

practice?
4. ferment the various concoctions according to
organic practices?
5. place your output in the quality control area?

 Self-Check 4.2-4

TRUE OR FALSE

I. Write “TRUE” if the statement is correct and “FALSE” if the statement is wrong. Provide separate sheet
for the answer.

1. Organic concoctions should be stored in a cool, dry place.

2. The storage container should be placed in a shady area to avoid exposure to direct sunlight, which
can degrade the concoction.

3. Labeling the container with the wrong date won’t affect anything.

4. Sealing the container is unnecessary; just leave it loosely covered.

5. It’s essential to ensure that the storage area is not infested with cockroach and mice.

6.Organic concoctions thrive in freezing temperatures, so store them in the freezer.

7.Storing organic concoctions near rotting vegetables enhances their potency.

8. DOP in labeling concoction means Date of Published.

9. DOH in labeling concoction means Date of Harvest.

10. Properly sealed containers help prevent moisture from entering, so seal the container tightly.

Answer Key 4.2-4

1.TRUE

2.TRUE

3. FALSE

4.FALSE

5.TRUE

6. FALSE

7. FALSE

8. FALSE

9. TRUE

10. TRUE

Self-Check 4.2-5

I. Identification
Direction: Identify what is being asked on the following question. Choose your
answer on the box. Use separate sheet for your answer
1. After 30 days of fermentation of CALPHOS what is the next step?
2. What tools used in harvesting organic concoction?
3. After extracting the liquid from various concoction what should you do?
4. What is the fermentation period of Lactic Acid Bacteria Serum?
5. What you should wear before harvesting the concoction?
6. What is the storage requirement after harvesting the concoction?
7. -8 What are the techniques in harvesting concoction?
9. Why we should sterilize the tools before we harvest the concoction?
10. Example of Personal Protective Equipment used in harvesting concoction.

extract the PEP PPE IMO store it in a II.

liquid using cool, dry
strainer place
boxing ready to use 7 days scoop or ladle transfer it in
gloves a plastic
container
strainer and strain and 28 days to avoid disposable
wooden ladle collect contaminatio gloves
n
Enumeration
Direction: Enumerate the steps in harvesting various concoction and extracts.
Use separate sheet for your answer.
11. FPJ
12. FAA
13. IMO
14. CALPHOS
15. FFJ

Answer Key 4.2-5

I. Identification
1. extract the liquid using strainer
2. strainer and wooden ladle
3. transfer it in a plastic container
4. 28 days
5. PPE
6. store it in a cool, dry place
7. strain and collect
8. scoop or ladle
9. to avoid contamination
10. disposable gloves

II. Enumeration
11. FPJ
 After fermenting for 7 days
 Extract the liquid using strainer or a piece of cloth
 Keep it in a plastic container
 FPJ is ready to use
12. FAA

 After fermenting for 7 days

 Extract the liquid using strainer or a piece of cloth
 Keep it in a plastic container
 FPJ is ready to use
13. IMO

 After fermenting for 12 days.

 Extract the liquid using strainer or a piece of cloth
 Keep it in a plastic container
 BMO/IMO is ready to use
14. CALPHOS

 After fermenting for 30 days

 Extract the liquid using strainer or a piece of cloth
 Keep it in a plastic container
 CALPHOS is ready to use
15. FFJ

 After fermenting for 7 days

 Extract the liquid using strainer or a piece of cloth
 Keep it in a plastic container
 FPJ is ready to use

TASK SHEET 4.2-5

Title: HARVEST PROPERLY THE FERMENTED MATERIALS

Performance Objective: Given required supplies and materials you should be able to harvest
properly the fermented materials.

Supplies/Materials : fermented concoctions and extracts, strainer, wooden ladle,

plastic container, marker, PPE

Time Duration: 1 hour

Equipment :

Steps/Procedure:

1. Used prescribed PPE.

2. Raw materials are prepared in accordance with enterprise practice.
 3. Fermentation period is set based on enterprise practice.
4. Various concoctions are fermented following to organic practices.
5. Concoctions are harvested based on fermentation period of concoction.
6. Place your output in the quality control area.

Assessment Method:

Demonstration using performance criteria checklist

Performance Criteria Checklist 4.2-5

CRITERIA YES NO
Did you….
1. used proper PPE?

2. prepare the raw materials in accordance with

enterprise practice?

3. based the fermentation period on enterprise

practice?
4. ferment the various concoctions according to
organic practices?
5. harvest the concoction based on its fermentation
period?
6. place your output in the quality control area?