Job Sheet 2.

Title: Preparing
Pasteurize Fruit Juice (Batch Holding
Method)

Performance Objectives: Given the necessary supplies, tools and

equipment, the trainee will be able to pasteurize fruits.

Supplies and Materials:

Ingredients:
1L fresh fruits
Water
Double boiler
Funnel

Steps and Procedure:

1. Set up the boiler by filling the lower boiler halfway with water.
Place on medium-high heat.
2. Pour fresh fruit juice in the upper boiler.
3. Place a clean thermometer in the upper boiler for monitoring.
4. Stir frequently.
5. Bring the temperature to 63 degrees and maintain temperature for
30 minutes.
6. Carefully remove from heat.
7. Transfer into sterilized jars. Seal.

Note: A point may be used when the product is for home consumption
only. When the product is to be distributed commercially, a double boiler
should be used.

Assessment Procedure:
Demonstration
Portfolio using performance criteria checklist
 Performance Criteria Checklist 2.1

Preparing Pasteurize Fruit Juice (Batch Holding Method)

Direction: Rate the trainee against each of the following criteria. Put X
on the appropriate box at the right side of each item to indicate how the
trainee performs the assigned task.

Did the trainee perform the following task well? YES NO

Explain the different methods of pasteurization.

Use safe practices in handling tools and equipment.
Practice hygiene particularly in relation to handling
pasteurized products
Practice Occupational Health and Safety
Work in simplify
Work in required time duration
If prepared properly, pasteurized foods should meet the
following quality:
Have pleasing color.
Have consistency in keeping with its type
No free flat floating on top

Remarks: (Please check the appropriate box)

Satisfactory Not Satisfactory

Comments/Suggestions/Feedback:

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