EVIDENCE PLAN

Competency
standard:
Shielded Metal Arc Welding NCII
Unit of
competency:
Weld Carbon Steel Plates and Pipes Using Welding
Ways in which evidence will

Third party Report

be collected:

Demonstration &
Observation &
Questioning

Questioning

Portfolio

Written
The evidence must show that
the trainee…

 Prepares equipment, tools

and utensils for preserving
foods by sugar
concentration are prepared
in accordance with
manufacturer’s manual
 Prepares equipment, tools
and utensils are calibrated
in accordance with
manufacturer’s
specifications
 Prepares equipment, tools
and utensils for preserving
foods by sugar
concentration are readied
and sanitized as required.
 Checks availability of raw
materials according to
required food processing
methods

Date Developed:
April 2013 Page 1 of 14
Food Processing NC II Developed by:
Cherry Mae R .Samson
 Sorted fruits and
vegetables are washed,
peeled, sliced and cut
according to required sizes
and shapes
 Prepares fruits and
vegetables for jelly/jam
and marmalade are
chopped finely
 Prepares fruits and
vegetables for jelly and
marmalade making are
boiled to obtain the juice
extract
 Prepares finely chopped
fruits and vegetables for
jam making are mixed with
sugar
 Prepares fruits and
vegetables to be preserved
are cooked in syrup as
specified

 Measures required amount

of pectin, sugar and citric
acid according to approved
specification

 Measures pectin, acid and

sugar are mixed with
chopped fruit pulp/juice
extract/pieces of fruits
according to approved
specifications

Date Developed:
April 2013 Page 2 of 14
Food Processing NC II Developed by:
Cherry Mae R .Samson
 Heats mixture and
boiled/cooked to required
consistency

 Tests the desired endpoint

as specified

 Reports daily production

input, output and
variances are documented
according to enterprise
requirements

 Records all production

data gathered and
presented in prescribed
format

Date Developed:
April 2013 Page 3 of 14
Food Processing NC II Developed by:
Cherry Mae R .Samson
 DEMONSTRATION

Student’s name:
Assessor name:
Competency Prepare Acid, Pectin and Sugar Mixture
Assessment:
Qualification: Food Processing NC II
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the ingredients, tools and equipment, the trainees
must be able to manipulate and select the proper usage of tools and
utensils, measure ingredients accurately, selects, sort and grades raw
materials and perform the sugar concentrates.
Materials and Tools.
1. Fruits
2. Sugar
3. Jars
4. Chopping board
5. Mixing bowl
6. Measuring cup
7. Weighing scale
8. Measuring spoon
9. Utility tray
10.Colander
11.Casserole
12.Pairing knives

Date Developed:
April 2013 Page 4 of 14
Food Processing NC II Developed by:
Cherry Mae R .Samson
DEMONSTRATION  to show if evidence
is demonstrated
During the demonstration of skills, did the
Yes No N/A
trainee:
 Sort fruits and vegetables are washed,
peeled, sliced and cut according to required   
sizes and shapes
 Prepare fruits and vegetables for jelly/jam   
and marmalade are chopped finely
 Prepare fruits and vegetables for jelly and
marmalade making are boiled to obtain the   
juice extract
 Prepare finely chopped fruits and
vegetables for jam making are mixed with   
sugar
 Prepare fruits and vegetables to be
preserved are cooked in syrup as specified   

 Measure required amount of pectin, sugar

and citric acid according to approved
  
specification

 Measure pectin, acid and sugar are mixed

with chopped fruit pulp/juice   
extract/pieces of fruits according to
approved specifications
 Heat mixture and boiled/cooked to required
  
consistency

 Report daily production input, output and

variances are documented according to   
enterprise requirements

 Record all production data gathered and

  
presented in prescribed format

Date Developed:
April 2013 Page 5 of 14
Food Processing NC II Developed by:
Cherry Mae R .Samson
 INSTRUCTION FOR DEMONSTRATION

Specific Instruction for the Candidate

Qualification Food Processing NCII

Unit of Competency Prepare Acid, Pectin and Sugar

Mixture

General Instruction: This examination will be taking two hours and 30

minutes: given the ingredients, tools and equipment, the candidates must
be able to manipulate and select the proper usage of tools and utensils,
measure ingredients accurately, selects, sorts and grades raw materials and
perform the sugar concentrates.

Specific Instruction:
 Apply safety practices.
 Personal hygiene
 Proper waste disposal

Date Developed:
April 2013 Page 6 of 14
Food Processing NC II Developed by:
Cherry Mae R .Samson
 QUESTIONING TOOL

Questions to probe the candidate’s underpinning knowledge Satisfactory

response

Extension/Reflection Questions Yes No

1. What are the tools and equipment needed for preserving  
sugar concentration? Give at least 5.
2. What are the necessary ingredients in making jam?  
3. Why we need to check the availability of raw materials ?  

Safety Questions
4. Why we need to sterilize our jars?  
5. Why homemade canned foods become unsafe? (State two  
reasons)

Contingency Questions
6. What will you do if the fruits have a lower level of pectin?  
7. What will you do if there are molds on your jellied fruit  
product?
Job Role/Environment Questions  
8. What will you do if the stove/burner is not functioning?  
Rules and Regulations  
9. What are the rules and regulation in sugar concentration?  
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory

Date Developed:
April 2013 Page 7 of 14
Food Processing NC II Developed by:
Cherry Mae R .Samson
 ANSWER KEY

Questions to probe the candidate’s underpinning knowledge

Extension/Reflection Questions
1.Weighing scale, Casserole, Spatula, Food tongs , Colander, Chopping Board,
Knives, Bowls, Jar lifter, Peelers, Gas Burner, Wire basket, Slicer, Strainer, Juice
Extractor, Cutter, Pressure canner, Cap sealer

2. – fruits, sugar, lemon,

3. we need to check the availability of raw materials so that we will know what are
lacking materials and we kind find another substitute if that certain materials is not
available .

Safety Questions
4. It is important to sterilise the jars, to keep fungal growth away. You can do this
by dishwashing them and boiling jars for 25 minutes.
5. Jars are not cooled properly after processing (i.e. left in the canner too long or
were cooled too quickly by a fan or refrigerator) which can interfere with the seal
formation.
Under-processing may occur due to inaccurate heat processing time or if the
processing was interrupted (i.e. power failure, fluctuation in pressure, not enough
water in water-bath or pressure canner, etc.).

Contingency Questions
6.Add more sugar or add some citric acid to get the exact consistency.
7. Discard jams and jellies with mold on them. The mold could be producing a
mycotoxin (toxic substance that can make you sick). Toxins produced by many types
of common molds can easily spread throughout the entire jar, making the jam or
jelly unfit to eat.

Job Role/Environment Questions

8. You can call the assistant of the trainer or the person who is in-charge to ask
help.

Rules and Regulations

9.. Rules and Regulations
a. Fruits should be fresh and wash properly.
b. It should be cut according to sized and shaped
c. Ingredients must be measured accurately.

Date Developed:
April 2013 Page 8 of 14
Food Processing NC II Developed by:
Cherry Mae R .Samson
 TABLE OF SPECIFICATION

Objectives/Content Knowledge Comprehen Applic No. of

sion ation
Aera/Topics items
 Prepares equipment, tools
and utensils for
preserving foods by sugar
concentration are
prepared in accordance 4 2 1 7
with manufacturer’s
manual

 Prepares equipment, tools

and utensils are
3 2 1 6
calibrated in accordance
with manufacturer’s
specifications
 Prepares equipment, tools
and utensils for
preserving foods by sugar
concentration are readied 2 2 1 5
and sanitized as required.
 Checks availability of raw
materials according to
required food processing
methods 1 1 2
TOTAL 10 6 4 20

WRITTEN EXAM
Date Developed:
April 2013 Page 9 of 14
Food Processing NC II Developed by:
Cherry Mae R .Samson
Multiple Choice

Directions: Read carefully the questions. Choose the answer from the
options given. Write the letter only in your answer sheet.

1. The most accurate way of testing the temperature of the sugar when
making candy.

a. Thermometer c. candy meter

b. Dial thermometer d. Refractometer

2. Ben went to the department store to buy citric acid powder for making
jam but there is no stocks available. Which among the choices below
serve as substitute for that product?

a. Soft drinks
b. Apple
c. Lemon
d. Grapes
3. Jars that have not been sterilized properly will

a. infect the food inside and it will spoil very quickly and need to be
thrown away.
b. infect the food inside and it will spoil very quickly and need to be
cook again.
c. infect the food inside and it will spoil slowly and need to be
thrown away.
d. infect the food inside and it will spoil very quickly and need to be
cure right away.

4. Nina was measuring the weight of raw materials and ingredients

needed in food processing. Which of the following is the best tool to use?

a. Spatula
b. Weighting ruler
c. Strainer
d. Weighting scale

5. Necessary in maintaining the freshness of fruits/raw materials.

Date Developed:
April 2013 Page 10 of 14
Food Processing NC II Developed by:
Cherry Mae R .Samson
 a. Cooler
b. Chiller
c. Refrigerator
d. d. c and b

6. Why is it important to review all procedures in using standard

measuring devices?

a. To ensure proper use of standard measuring devices

b. To enable a food processor to use the appropriate measuring
device
c. To enable a food processor to work systematically and
accurately
d. All of these.

7. Which procedure will you master if you want to measure the sugar
concentration of a fresh sap or syrup?

a. How to use a thermometer

c. How to use an anemometer
b. How to use a Salinometer
d. How to use a refractometer

8. What are some of the specifications included by the manufacturer of a

certain tool, equipment or utensil?

a. dimension as to size, height, capacity, etc.

b. handling and operating requirements
c. proper care and maintenance
d. all of these

9. Why are specifications for food processing tool, equipment and

utensils necessary?

a. because they provide information to the user as to how they must be

properly handled and operated in order to avoid accident
b. specifications give information concerning the proper use, care and
maintenance of the tools, equipment and utensils
c. both a and b
d. specifications provide information about the tools, equipment and
utensils

10. If you are a food processor, why do you need to know the parts
of the equipment, tool and utensil and their functions?
Date Developed:
April 2013 Page 11 of 14
Food Processing NC II Developed by:
Cherry Mae R .Samson
 a. to appreciate the usefulness of a particular device
b. to be able to correctly operate/manipulate a tool, equipment or utensil
c. to be able to do some simple repairs on them
d. to easily determine if a part is missing

11. If you are going to pack processed foods in tin cans, why do you need to
seal it with a can sealer?
a. cans cannot be sealed manually
b. tin cans are difficult to seal
c. to properly seal them
d. a can sealer is the appropriate equipment for attaching the cover to
the body of a tin can with is first and second operation rolls
12. You have already removed the dirt from the tools, equipment or utensils
you will use in processing the food by washing them with soap and water.
Why do you still need to sanitize or disinfect them?
a. washing with soap and water only removes the adhering dirt
b. washing alone cannot remove the microorganisms and germs
c. to effectively kill or destroy all the germs and microorganisms which
remained after washing
d. all of these
13. Why do you need to inspect and check the condition of equipment and
machines before operating them?
a. to check if no parts are defective or missing
b. to check if electrical plugs are in good condition
c. both and b
d. to see if they are old or new ones
14. Your teacher instructed you to use a blender in your activity of
preparing mango jam. It is your first time to use such equipment.
Which of these will you do?

a. read the manual containing the manufacturer’s specification

b. practice using the blender
c. ask your classmate to demonstrate it to you
d. I will not do anything

15.There is a strong odor of a gas coming from the LPG tank of the gas
range in your Food Processing Laboratory Room, which of these will you
conclude?

a. the LPG tank has a leak

b. The hose connected to the LPG might be leaking
Date Developed:
April 2013 Page 12 of 14
Food Processing NC II Developed by:
Cherry Mae R .Samson
 c. The LPG regulator is defective
d. All of these

16. To prevent the metal surface of your gas range, oven and gas stove to
corrode, which of these should you do?

a. wash with soap and water

b. wipe off spilled food then wash and wipe thoroughly
c. scrape the surfaces with spilled food then apply lubricants
d. none of these

17. Why is there a need of properly interpreting teacher’s/manufacturer’s

specifications before operating any food processing equipment?

a. to be able to determine the correct operation of the equipment

b. to avoid accidents due to faulty operation of equipment
c. to be familiar with their parts and their function
d. all of these

18. You noticed that it is difficult to turn the knobs of a pressure cooker,
which of these will you do?
a. change the knobs
b. remove the knobs
c. apply lubricants
d. don’t do anything

19. Why should you operate or use equipment in accordance with

manufacturer’s specifications?
a. to correctly operate them
b. to be familiar with their parts and functions and to correctly operate,
care and troubleshoot them
c. to determine cost of equipment
d. to be familiar with the necessary safety precautions to observe
20. Why do you need to inspect and check equipment/machines before,
during and after using them?
a. to make sure they are in good condition
b. to determine defective machine parts
c. to determine trouble shooting activities to perform
d. all of these

Date Developed:
April 2013 Page 13 of 14
Food Processing NC II Developed by:
Cherry Mae R .Samson
 ANSWER KEY

1. C
2. C
3. A
4. D
5. D
6. D
7. D
8. D
9. D
10. B
11. D
12. C
13. D
14. A
15. D
16. C
17. D
18. B
19. B
20. D

Date Developed:
April 2013 Page 14 of 14
Food Processing NC II Developed by:
Cherry Mae R .Samson