Lesson Plan in Food Processing NC II

Date: July 04, 2016 Week: 1 Quarter: I

Subject: Food Processing NC II Grade: 11 Semester: 1st

I. Objectives

1. explain the basic concepts in food (fish) processing.

2. discuss the relevance of the course.
3. explain the opportunities for food (fish) processing as a career.

II. Subject Matter

A. Topic: Introduction of Food Processing NC II

Learning Competencies:
B. References: CBLM 4th Year NC II (pages 43 – 45)
Curriculum Guide SHS–TVL Track AFA Food
Processing NCII
C. Raw Materials:
ripe mangoes (carabao or piko variety)
refined white sugar
citric acid
Tools and Equipment:
Cooking Equipment
Personal Protective Equipment

III. Procedure:
a. Preparatory Activities

a.a Pre – test

Reference: CBLM 4th Year NC II (pages 37- 39)

Direction: Read each question carefully. Choose the letter of the best
answer by writing the answers on your test booklet.

1. Which is a jelly like product from whole fruit or broken up pulp with
moderately thick consistency such that it does not retain the shape of the
fruit?
a. Jelly c. Jam
b. Marmalade d. Fruit Preserves

2. How are jellies cooked?

a. By boiling the fruit and strain in the juice.
b. By boiling mashed fruit pulp with sugar.
 c. By cooking in syrup until it becomes clear.
d. By boiling until the fruit is heavily impregnated with syrup.

3. What is the usual ratio of sugar in cooking jams?

a. ¾ cup of sugar per cup of pulp.
b. 1 cup of sugar per cup of pulp.
c. ½ cup of sugar per cup of pulp.
d. 1/3 cup of sugar per cup of pulp.

4. What is the test for setting point of jellies and jams?

a. Thermometer test end point
b. Sheeting test
c. Cold water test
d. All of the above

5. How do marmalade differ from jellies?

a. It is soft.
b. It contains pieces of slices fruits.
c. It assumes a moldable consistency on cooling.
d. It is a gum-like candy.

a.b Review of the previous topic

1. What is the importance of testing the pectin, sugar and citric acid in
making sugar concentrates?
2. What are the ways of testing fruit pectin?
3.What are the ways of determining the end point or jelly stage of sugar
preserve fruits?

b. Development of the Lesson

1. Motivation
Show students different kind of sugar concentrates products.
Ask them to give the characteristics of these products:
 Guava Jelly
 Mango Jelly
 Mango Jam
 Kaong in Syrup
 Papaya- Pineapple marmalade
 Papaya Paste Candy
 Candied Tamarind
 2. Presentation

A. The teacher will prepare the materials and ingredients

needed.

B. The teacher will demonstrate how to make a mango jam.

3. Activities

Students will cook mango jam with their respective group.

4. Application

The students will cook mango jam individually.

c. Evaluation

During the actual application of the students, they will be evaluated

based on the rubrics set by the teacher.

d. Assignment

List down at least 5 kinds of fruits that you want to cook into jam or
jelly.

Prepared By:

MARICRIS Y. CARLOS
Bataan