Cblm-Sugar Concentrate Tr-Food Processing NC Ii

COMPETENCY BASED LEARNING MATERIALS
SECTOR: PROCESSED FOODS & BEVERAGES SECTOR

QUALIFICATION: FOOD PROCESSING NC II
UNIT OF COMPETENCY: PROCESS FOOD BY SUGAR CONCENTRATION
MODULE TITLE: PROCESSING FOOD BY SUGAR CONCENTRATION
HOW TO USE THIS COMPETENCY BASED LEARNING
CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

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Trainers Methodology Date Revised: February 15,2020 LITEC
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FOOD PROCESSING NC II
Developed by: Revision No:
RALPH LOUIS Q. ROSARIO
Welcome to the module in PROCESS FOOD BY SUGAR CONCENTRATION contains training
materials and activities for you to complete.
The unit of competency “PROCESSING FOOD BY SUGAR CONCENTRATION” contain

knowledge skill and attitude required for housekeeping. It is one of the specialized modules
at national certificates level (NCII).
You are required to go through a series of learning activities in order to complete

each outcome of the module.in each learning outcome are information sheets, Task sheets,
follow this activities on your own answer the self-check, perform the procedural checklist at
the end of the learners outcome .you have questions ay remove the blank answer sheet at
the end of each module(or get from your one facilitator/trainer)to write your answer for
each self-check, if you have questions don’t hesitate to ask your facilitator for assistance.
Recognition of prior learning (RPL)
You may already have some of the most of the knowledge and skills covered in this
learner’s guide because you have:
Been working for some time
Already completed training in this area
If you can demonstrate to your trainer that you are already competent in a particular skill or
skills, talk to him/her about having them formally recognized so you don’t have to do the
same training again, if you have a qualification or certificate competency from previous
training, show it to your trainer.
If the skill you acquired is required is still current and relevant to the units of competency
they me become part the evidence you may present to RPL. If you are not sure about the
currency of your skills, discuss with your trainer.
At the end of the this module is a learners diary, Use this diary to record important date,
jobs undertaken and other work place events that will assist you in providing further details
to your trainer or assessor .A record of achievement is also provided for your trainer to
complete once you complete the module.
This module was prepared to help you achieved the required competency, PROCESS FOOD
BY SUGAR CONCENTRATION. This will be the source of information for your acquired
knowledge and skill into this particular trade independently and at your own pace. With
minimum supervision or help from your instructor.

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Talk to your trainer and agree on how both will organize training of this unit. Read
through module carefully.it is divided into sections, which cover all the skill and knowledge
you need to successfully complete this module.
Work through all the information and complete all the activities in each section. Read the
information sheets and job sheets and complete the self-check and perform the procedural
check list. Suggested references are included to supplement the material in the module.
Most probably your trainer will also be your supervisor or manager. She/he is there to
support you and show the correct way to do things.
Your trainer will tell you about the important things you need to consider when you are
completing activities and it is important that you listen and take notes.
You will be given plenty of opportunity to ask questions and practice on the job make sure
that you practice new skill during regular work shift. This way you will improve both your
speed and memory and your confidence
Talk to the more experience workmate and ask for their guidance.
Use self-check questions at the end of each section to test your own progress.
When you are ready ask your trainer to watch your perform the activities outline in this
module
As you work to your activities, ask for written feedback on your progress. Your trainer keeps
feedback/pre assessment reports for this reason when you have successfully completed
each element, as your trainer to mark on the reports that you are ready for assessment.
When you have completed this module (or several module) and feel confident that you have
had sufficient practice, your trainer will arrange an appointment with registered assessor to
assess you. The result of your assessment will be recorded in your competency achievement
record.

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LIST OF CORE COMPETENCIES
No. Unit of competencies Module Title Code

1. Process Food by Salting, Processing Food by Salting, Curing PFB751330
Curing and Smoking and Smoking
2 Process Food by Processing Food by Fermentation PFB751331
Fermentation and Pickling and Pickling
3 Process Food by Sugar Processing Food by Sugar PFB751332
Concentration Concentration
4 Process Food by Drying and Processing Food by Drying and PFB751333
Dehydration Dehydration
5 Process Food by Thermal Processing Food by Thermal PFB751334
Application Application
MODULE CONTENT
UNIT OF COMPETENCY : PROCESS FOOD BY SUGAR CONCENTRATION
MODULE TITLE : PROCESSING FOOD BY SUGAR CONCENTRATION

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MODULE DESCRIPTOR :
This module covers the knowledge, skills and attitudes required in processing food by sugar
concentration such as preparing equipment, tools and utensils, preparing the raw materials,
performing acid test, pectin, and sugar mixture, cooking sugar concentrates such as jellies,
jam, marmalades and fruits and vegetable preserves, and preparing production report.
NOMINAL DURATION : 120 HOURS
QUALIFICATION LEVEL : NC II
LEARNING OUTCOMES :
Upon completion of this module, the trainee/student must be able to:
LO1: PREPARE EQUIPMENT, TOOLS, MATERIALS & UTENSILS

LO2: PREPARE THE RAW MATERIALS
LO3: COOK SUGAR CONCENTRATES
LO4: PACK SUGAR CONCENTRATED PRODUCTS
LO5: PERFORM POST-PRODUCTION ACTIVITIES
SUMMARY OF ASSESSMENT CRITERIA
 Equipment and tools are prepared in accordance with manufacturer’s specifications

 Processing materials are sourced-out and made available according to work
requirements

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 Kitchen utensils are checked and sanitized in accordance with manufacturer’s
specifications
 Safety measures are applied in accordance with Occupational Safety and Health
Standards (OSHS)
 Raw materials are sorted and graded in accordance with product specifications and
standards
 Sorted fruits are prepared according to required forms and target finished product
 Prepared fruits for jelly and marmalade making are boiled to obtain the juice extract
 Required amounts of pectin (jams and jellies), sugar and citric acid are measured
according to specifications
 Tools and utensils for raw materials are used based on work requirements and
manuals
 Equipment are operated following manufacturer’s manual
 Prepared fruits in any form are blended with sugar mixture
 Mixture is cooked to required temperature and total soluble solids
 Desired endpoint is checked using spoon test.
 Sugar concentrated products are packed and weighed in accordance with product
specifications and required filling temperature
 Sugar concentrated products are sealed and labelled in accordance with product
specifications
 Air cooling is performed according to product requirements
 Packing equipment is operated in accordance with instructions manual
 Finished product inspection is performed following quality control parameters
 Food safety practices are employed according to HACCP and cGMP
 Work safety measures are applied in accordance with OSHS.
 Packed food products are incubated according to required storage period
 Tools, materials and equipment are cleaned and stored based on workplace
procedures and operation manuals
 Proper disposal of wastes are practiced according to environmental rules and
regulations
 Production data checklist is accomplished according to enterprise protocol
LEARNING EXPERIENCES
Learning Outcome: SELECT AND SET UP EQUIPMENT AND

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MATERIALS
LEARNING ACTIVITIES SPECIAL INSTRUCTION

 Read information sheets 5.1-1 on After reading, the learner is encouraged to
Common tools and equipment and answer the self-check 5.1-1.
their uses.
 Answer self-check 5.1-1 Compare your answer key 5.1-1
Read information sheets 5.1-2 on After reading, the learner is encouraged to
Assembling and Operating the Vacuum answer the self-check 5.1-2.
Cleaner
 Read information sheet After reading, the learner is encourage to
5.1-3 on Cleaning chemicals. answer the self-check 5.1-3
 Read information sheet 5.1-4 on After reading, the learner is encourage to
Common protective clothing answer the self-check 5.1-4
materials and their appropriate use
or PPE.
 Answer self-check 5.1-4 Compare your answer to answer key 5.1-4
 Read information 5.1-5 on After reading, the learner is encourage to
Checking safety and working answer the self-check 5.1-5
conditions of cleaning equipment in
accordance with manufacturer’s
instruction and establishment
operating standards.
 Read information 5.1-6 on After reading, the learner is encourage to
Identification and treatment of answer the self-check 5.1-6
common hazards in the work area
LEARNING OUTCOME #1 SELECT AND SET UP EQUIPMENT

AND MATERIALS
CONTENTS:
Common equipment and cleaning chemicals and agents and their usage accordance with
manufacturer’s instruction.
ASSESSMENT CRITERIA:
 Equipment are selected according to type of cleaning to be undertaken.
 All equipment are checked if clean and in safe working condition prior to use.
 Suitable dry and wet cleaning agents and chemicals are selected and prepared in accordance
with manufacturers and relevant occupational health and safety requirements.
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Protective clothing are selected and used where necessary.
CONDITIONS:
Student/trainee must be provided with the following:
WORKPLACE LOCATION TOOLS MATERIALS/SUPPLIES ASSESSMENT METHOD
EQUIPMENTS
Vacuum Cleaners Waterproof clothing and Observation

Polisher/Scrubbers footwear, cleaning agents and Interview
chemicals, jackets, goggles and Written Examination
masks, apron, duster, mops, Demonstration of practical skills
brooms, brushes, dust pan,
overalls garbage bags, pans,
garbage receptacles, buckets,
headwear
INTRODUCTION TO FOOD PROCESSING
Food processing is any method used to turn fresh foods into food products. This can
involve one or a combination of the following: washing, chopping, pasteurising, freezing,
fermenting, packaging and many more.
Food processing also includes adding components to food, for example to extend shelf life,
or adding vitamins and minerals to improve the nutritional quality of the food (fortification).
India is counted after Brazil in fruits grown from the ground to China in vegetables.
Being transitory in nature 35 to 40% misfortunes because of weakening. Subsequently, we
should safeguard them for capacity. Products of the soil are defensive nourishments.
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According to the International Council of Medical Research, "Everybody ought to
devour 85gm of organic products every day". By saving the leafy foods and their items we
can appreciate them in offseason. It enhances the work of works.
If we talk about the scope, the demand for production of foods and vegetable is
increasing day by day and due to increasing demand, they can be preserved in the
offseason. The significance of vegetables and fruits are outstanding by the Indians as
products of the soil have tremendous sustenance esteem in Vitamins and minerals which
are the fundamental wellspring of sustenance and lifting weights.
The capacity of nourishment material in ideal consumable condition for quite a while
without experiencing any waste is a vital need. India is a perfect nation that all the
imperative products of the soil can be delivered because of different soils of climatic
conditions. In any case, foods grown from the ground are modest in the season and
squandered because of waste at a more prominent degree.
Lack of storage facility is one of the

major causes of heavy gluts in the market.
There is a huge production of products of the
soil in a shorter period. Along these lines, to
keep away from the post-reap misfortune and
to increment considerable comes back to
processors for off-season utilization.
Accessibility of modest work, Government
Subsidy for cold stockpiling and preparing
units, the accommodation of streets for the
situation for advertising and transport.
There are so many organizations who

utilize vegetables and fruits processing
machines but Reliance Enterprise is one of the
leading and trustworthy organization who
provide best quality Fruits and Vegetables
Processing Machines.

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INFORMATION SHEET #3.3-1
PREPARE FRUITS IN ANY FORM BLENDED WITH SUGAR

MIXTURE
LEARNING OBJECTIVES:
At the end of the lesson, you should be able to:
1. Prepare fruits in any form blended with sugar;

2. Measure the required amount of sugar to be mixed with fruit juice/pulp; and
3. Perform and demonstrate the methods in preparing fruits in any form blended with
sugar mixture.
PREPARATION OF FRUITS OR VEGETABLES FOR JELLIES, JAMS, MARMALADES AND

PRESERVES
Ingredients in jelly making
1. Fruit. Fruits for jelly making should have rich flavor. It should contain sufficient pectin
and acid. Jelly formation is possible only with the proper pectin to sugar acid ratio.
2. Pectin. A water soluble substance found in some slightly under ripe fruits that cause
jellies to set. Slightly under ripe fruit is capable of forming a gel when sugar and acid are
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in the right proportions. Some local fruits which have high pectin content in medium
ripeness are guava (1.92), guyabano (1.77), santol (2.63), siniguelas (2.52), anonas (2.10)
and chico (look for pectin content of chico).
3. Acid. It makes the jelly firm and rigid in structure and is essential for flavor and gel
formation. Gel formation occurs from 2.5 to 3.5 pH value. The ideal pH value for
successful gel formation is pH 3.2. Fruits differ in acidity. If the fruits used for making
jelly has lacked in acid, it could be improved by adding commercial citric, tartaric acid,
calamansi and lemon juice.
4. Sugar. The formation of jelly, caused by pectin is agent by sugar. Like acid, it controls
the rigidity, strength of the jelly while acting as preservative at the same time. The
amount of sugar needed to add will depend upon the acid and pectin content of fruit
juice. If the solution has more acid, less sugar is required. High pectin content requires
more sugar. ¾ cup of sugar is recommended for a cup of fruit juice. Less than this would
give lower jelly strength. Always remember to mix the sugar to the juice before boiling.
Refined sugar is recommended to use for jelly making.
Steps in preparing fruits/ vegetables for jelly-making
1. Thoroughly wash the fruit or vegetables in cold water.
2. Extract the juice from the fruit or slice into small pieces and place in a pan. Add
enough water to barely cover the fruit.
3. Boil the fruit slowly until soft. Do not overcook because pro- longed boiling reduces
the jellying strength of the pectin and gives a cloudy juice.
4. Transfer the cooked pulp and juice into damp jelly bag and allow the juice to drain
completely.

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5. Test for pectin content.
6. Test for the fruit’s acidity.
Sample Recipes
1. Santol Jelly
Ingredients:
 Santol fruit
 Sugar
Procedure:
1. Prepare an equal amount of slightly
under ripe and just ripe santol.
2. Wash very well and blanch for about five minutes. Pare.
3. Cut pulp into small pieces and place in pan together with the seeds.
4. Add enough water to barely cover the fruit.
5. Boil gently until soft.
6. Pour into jelly bag to squeeze out the juice.
7. Allow to settle. For every cup of juice, add ¾ to 1 cup of sugar.
8. Dissolve sugar by stirring.
9. Boil and strain again to get rid of undissolved sugar, scum or dirt.
10. Cook rapidly without stirring until jellying point is reached.
11. Skim and pour while still hot in sterilized jars.
12. Cool slightly and pour melted paraffin one-eight inch thick.
13. Prick air bubbles that may appear in paraffin to ensure complete sealing.
14. Label & store.
2. Guava Jelly
Ingredients:
 ¾ to 1 cup of sugar for every cup of
guava juice
 1 tablespoon calamansi juice for
every cup of juice

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Procedure:
1. Prepare an equal mixture of slightly under ripe and ripe mature guavas.
2. Wash very well and remove blossom ends.
3. Cut into halves and quarters.
4. Place in an enamel or stainless steel kettle and add enough water to cover the fruit.
5. Boil gently until soft.
6. Place cooked fruit in a cheesecloth or jelly bag. Let juice drip from the bag.
7. Do not include pulp.
8. Add ¾ to 1 cup of sugar .and one tablespoon calamansi juice for each cup of guava
juice.
9. Cook over strong fire until the jellying point is reached.
10. Pour while still hot into sterilized jars.
11. Pour melted paraffin one-eight inch thick before jelly is completely cooled.
12. Prick air bubbles that may appear in the paraffin to ensure complete sealing.
13. Label and store.
Steps in preparing fruits/ vegetables for jam making

1. Wash the fruits and vegetables thoroughly in running water.
2. Pare the fruits, chop finely.
4. Test for the fruit's acidity.
Sample Recipes
1. Pineapple Jam
Ingredients:
 1 cup of sugar per cup of fruit pulp
Pineapple pulp
Procedure:
1. Use regular-size ripe pineapples.
2. Peel the fruit and remove the eyes.
3. Wash very well and grate in papaya grater or cut into small pieces and chop finely.

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4. To every cup of chopped or grated pulp, add one cup of sugar.
5. Boil until thick.
6. While still hot, pour into sterilized jars and seal tightly.
7. Label and store.
2. Mango Jam
Ingredients:
 Mango pulp ¾ cup of sugar per cup of
fruit pulp
 1 tablespoon calamansi juice
 2 tablespoons glucose (optional)
Procedure:
1. Wear all PPE required. Mise en place all the tools and materials needed for the
procedure and sanitize it as well.
2. Choose fully ripe mangoes. Wash very well. Slice and scoop out the flesh.
3. Mash the pulp or flesh and measure. Add sugar.
4. Place in pan and boil over strong fire, stir constantly.
5. After about three minutes, add calamansi juice.
6. Continue stirring until mixture is thick.
7. Remove from heat and pour while still hot in sterilized jars.
8. Seal tightly.
9. Label and store.
Steps in preparing fruits/ vegetable for marmalade making

1. Wash the fruits or vegetables thoroughly in running water.
2. Peel fruits and slice the pulp or peel thinly. Generally, the juice and the slices are
prepared separately. They are only mixed during the final boiling of the fruit and juice
with sugar.
3. Place the slices or peeling in a stainless steel kettle and add enough water to barely
cover.

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4. Boil until soften.
5. To get the juice extract, transfer the cooked pulp into a jelly bag and allow dripping.
6. Test for the pectin content.
7. Test for the acid content.
8. Combine peel and juice. Add the required amount of sugar needed.
Sample Recipes
1. Santol Marmalade
Ingredients:
 1 cup of santol pulp

 1 cup of santol juice
 1-1/2 cups of sugar
Procedure:
1. Wash and blanch santol for about five minutes.
2. Pare, cut and remove seeds.
3. Chop the pulp finely and measure in cups.
4. Place seeds and skin in an enamel or stainless steel pan and pour enough water to just
cover the fruit.
5. Simmer gently and strain the juice.
6. Combine juice with chopped pulp and measure. For every cup of combined pulp and
juice, add ¾ cup of sugar.
7. Stir well to dissolve sugar.
8. Cook over strong fire until mixture thickens and until fruit pulp is clear and
transparent.
9. Remove from heat, stir and skim alternately for three minutes.
10. Pour into sterilized jars while still hot and seal at once.
2. Orange-Mango Marmalade

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Ingredients:
 8 ripe mangoes  Peel of 1 orange

 2 oranges  Sugar
Procedure:
1. Wash, peel and scoop out flesh of mango with spoon.
2. Chop finely using a stainless steel knife.
3. Remove peel and seeds from orange.
4. Chop finely also using a stainless steel knife.
5. Shred the orange peel.
6. Combine chopped mango, orange pulp and peel in an enamel or stainless steel kettle.
For every cup of the combined mixture, add ¾ to 1 cup of sugar.
7. Stir until sugar is completely dissolved.
8. Boil mixture rapidly while constantly stirring until thick.
9. Pour while still hot into sterilized jars.
10. Seal immediately, label and store
Steps in preparing fruits/ vegetables for making preserves
1. Wash the fruits or vegetable thoroughly in running water.
2. Pare and cut them into uniform sizes and shapes or leave them whole if in small size.
3. Prepare syrup.
Sample Recipes
1. Banana Preserve
Ingredients:
 Banana, saba
 Sugar
 Water
 Citric acid
Procedure
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1. Use ripe saba variety bananas. Boil in enough water. Peel. Remove adhering fibers.
2. Prepare syrup of two parts of sugar and one part of water. Cook the bananas in the
syrup for 15 minutes.
3. Soak overnight.
4. The following day, drain bananas. Boil syrup for 15 minutes and add citric acid (1/4 tsp
for every 4 cups syrup).
5. Pack bananas in preserving jars. Fill bottles with syrup. Remove bubbles; then, refill
with syrup.
6. Half-seal sterilized jars for 25 minutes in boiling water or for 15 minutes in a pressure
cooker. Seal tightly.
7. Label and store.
2. Langka Preserve
Procedure
1. Remove seeds and cut both ends of the fleshy bulbs.
2. Wash and cook for 10 minutes in syrup (one part of
sugar to two parts of water) soak in syrup.
3. Drain bulbs, pack in sterilized jars and pour boiling
syrup.
4. Remove air bubbles. Refill spaces with syrup. Half-
seal.
5. Sterilize pint jars in boiling water for 30 minutes.
Seal tightly. Place jars upside down to test for leakage.
6. Cool and label.
7. Store in cool dry place.
3. Kamias Preserve
Procedure

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1. Select big mature, firm kamias. Soak in lime water (one teaspoonful of lime to a liter
of water) overnight.
2. Wash and boil in a copper vat or kettle with enough water to cover.
3. Stir once in a while. When the natural color of the kamias has set, remove from fire
and soak in cold water for two hours.
4. Drain and press each one lightly to remove excess water. Prepare syrup made up of
two parts of sugar and one part of water.
5. Boil kamias in the syrup for 30 minutes. Drain.
6. Pack in jars and pour syrup. Remove air bubbles and refill with syrup.
7. Half-seal and sterilize pint jars for 25 minutes in boiling water. Seal tightly. 8. Label
and store.
4. Kundol preserve
Procedure
1. Select mature kundol. Peel thinly and slice into
desired size and shape.
2. Soak in lime water (one teaspoon of lime to a liter of
water) overnight.
3. Wash and blanch in boiling water for 10 minutes.
Drop in cold water. Drain.
4. Boil in syrup (two parts of sugar and one part of
water). Soak overnight.
5. Cook in syrup until thick. Drain and pack the kundol
in preserving jars.
6. Fill with syrup. Half-seal and sterilize pint jars for 20 minutes in boiling water. Seal
tightly label and store.

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SELF-CHECK 3.3-1
True or False. Write TRUE is the statement is correct otherwise write FALSE. Write your
answer before each number.
____________1. Fruits for jelly making should have rich flavor. It should contain sufficient
pectin and acid.
____________2. Slightly under ripe fruit is capable of forming a gel when sugar and acid are
in the right proportions.
____________3. The ideal pH value for successful gel formation is pH 3.2. Fruits differ in
acidity.
____________4. The formation of jelly, caused by pectin is agent by salt.
____________5. Acid makes the jelly firm and rigid in structure and is essential for flavor
and gel formation.
Enumeration. Give the steps in preparing fruits/ vegetables for jam making (5pts.)

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a.
b.
c.
d.

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ANSWER KEY 3.3-1
True or False
1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. TRUE
Enumeration
Steps in preparing fruits/ vegetables for jam making
1. Wash the fruits and vegetables thoroughly in running water.
2. Pare the fruits, chop finely.
4. Test for the fruit's acidity.
TASK SHEET # 3.3-1
PREPARE FRUITS IN ANY FORM BLENDED WITH SUGAR MIXTURE
Title: Mango Jam Making
Performance Criteria: Use the appropriate tools and materials needed to make
mango jam, following the procedure.
Materials, Tools and Equipment:

 Basin
 Stainless Knife
 Ladle / Wooden Spoon
 Masher
 Measuring cups and spoons
 Cooking Pot
 Sterile Jars
 Cap Seal
 Label
Ingredients:
 1 cup ripe mango
 ¾ cup of Sugar
 2 tbsp. Calamansi Juice
 Water
Steps and Procedures:
1. Wear all required PPE

2. Mise en place all the tools and materials needed for the procedure and sanitize
it as well.
3. Choose fully ripe mangoes
4. Wash very well. Slice and scoop out the flesh
5. Mash the pulp or flesh and measure. Add sugar.
6. Place in pan and boil over strong fire, stir constantly.
7. After about three minutes, add calamansi juice.
8. Continue stirring until mixture is thick.
9. Remove from heat and pour while still hot in sterilized jars.
10. Seal tightly.
Assessment Method: Demonstration with oral questioning
PERFORMANCE CRITERIA CHECKLIST

Trainee’ Name: ____________________________________ Date: ____________________
CRITERIA YES NO
Did you…..
1. Mise en place all the tools and materials needed for the
procedure and sanitize it as well?
2. Choose fully ripe mangoes?
3. Wash the fruit before slicing and removing out the flesh?
4. Mash the pulp or flesh and measure it before adding the

sugar?
5. Place in pan and boil over strong fire and stir it constantly?
6. Add the calamansi juice after about 3 minutes?
7. Continue stirring until mixture is thick?
8. Remove from heat and pour while still hot in sterilized jars?
9. Seal the jars tightly?
10. Label the jars and store it properly?
Comments/Suggestions:
Trainer: ________________________________________ Date: ______________________
INFORMATION SHEET 3.3-2

COOKING THE MIXTURE IN REQUIRED TEMPERATURE
AND TOTAL SOLUBLE SOLIDS
1. Determine the required temperature and total soluble solids;
2. Discuss the methods of cooking sugar-concentrated products; and
3. Perform the procedures of cooking sugar-concentrated products.
METHODS OF COOKING SUGAR-CONCENTRATED PRODUCTS

A. Jellies
1. Measure the required amount of sugar
to be mixed with fruit juice add ¾ to 1
cup sugar for every cup of juice. Stir to
dissolve the sugar.
2. Strain to remove any lumps of sugar,
scum or dirt.
3. Cook rapidly without stirring until
jellying point is reached.
4. Skim and pour in sterilized jars while
still hot.
5. Seal and label.
B. Jams
1. Cook the pulp until soft.
2. Add sugar when pulp is completely
softened, otherwise the fruits becomes
hard if the sugar is early added. The usual
proportion is ½ to ¾ cup of sugar per cup
of pulp. If the fruit is moderately rich in
protein, add smaller amount.
3. Boil rapidly until the jam starts to set
in. (The secret of making jam is cooking
slowly before adding the sugar and
rapidly afterwards.)
4. As the jam reaches setting point, turn
fire off and remove the scum by scooping
with a clean wooden spoon.
5. Pour the jam into sterilized jars while still hot.
6. Seal and label.
C. Marmalades
1. Measure the required amount of sugar
to be mixed with fruit juice add ¾ to 1
cup sugar for every cup of juice. Stir to
dissolve the sugar.
*The amount of sugar needed depends
on the composition of the juice. More
sugar can be added to juices rich in
pectin and acid than those deficient in one or both constituents.
2. Boil sugar, juice and peel/slices or chops of fruit until it reach
the jellying point, usually at 104◦c. A good marmalade should
have a jelly-like consistency and not syrupy.
3. Pour marmalade into sterilized jars.
4. Seal and label.
D. Preserves
1. Prepare the kind of syrup needed for the fruit, you may select from these forms:
a. Thin - 3 cups water to 1 cup sugar
b. Medium - 2 cups water to 1 cup sugar
c. Thick -1 cup water to 1 cup sugar (good for sour fruits)
2. Drop the fruit into boiling syrup and cook until
fruit is clear and tender. Make sure that the fruits
are covered with the syrup so that the surface will
not dry up and harden before the syrup is absorbed
by the pieces.
3. Cook rapidly so that the preserve will look bright
and attractive.
4. Drain fruits.
5. Arrange the cooked fruit in a sterilized jar and pour hot syrup.
6. Remove air bubbles.
7. Half – seal.
8. Sterilized jars for 25 minutes in a boiling
water.
9. Seal tightly.
10. Place jars upside down to test for
leakage.
11. Label properly.
SELF-CHECK #3.3-2
True or False. Write TRUE is the statement is correct otherwise write FALSE. Write your
answer before each number.
____________1. In jelly making, the goal is to produce a clear, brilliant gel from the juice of
a chosen fruit.
____________2. Jams are made from the entire fruit, including the pulp, while preserves
are essentially jellies that contain whole or large pieces.
____________3. Marmalade, usually made from citrus fruit, is a jellylike concentrate of

prepared juice and sliced peel.
____________4. The making of jellies and other preserves is an new and popular process.
Enumeration. Enumerate the following.
Give the 4 Methods of Cooking Sugar Concentrated (6pts)
a.
b.
c.
d.
ANSWER KEY #3.3-2
True or False
1. TRUE
2. TRUE
3. TRUE
4. FALSE
Enumeration
a. Jellies
b. Jams
c. Marmalades
d. Preserves
CBLMs Date Issued: Document No:

on Issued by:
Trainers Methodology Date Revised: LITEC
Level 1
Page ____ of ____
HOUSEKEEPING NC II MIGRATED
Girlie O. Calpito
INFORMATION SHEET #3.3-3
CHECK THE DESIRED ENDPOINT USING SPOON TEST
1. Discuss the following tests may be used to make sure that the mixture
has reached its jellying point;
2. Test the jellying point of a mixture;
3. Perform the ways of doing the cold plate test.
TESTING THE JELLYING POINT
One or both of the following tests may be used to make sure that the mixture has reached
its jellying point.
1. Bubble formation – if large bubbles have briskly appears with small bubbles beneath.
2. Cold Plate test – put three drops of jelly in a cold plate, after a while, the consistency
reached by the jelly will be reveal. Remove the pan from heat when doing this test
Ways of Doing the Cold Plate Test
a. Cold plate test with water. Pour a small

amount of boiling syrup into a saucer with
slight cold water. The jellying point is
reached if the syrup forms a softball with

on Issued by:
Level 1
Page ____ of ____
Girlie O. Calpito
crinkles. Lift it out from water and gently pushed by your finger, the ball should remain on
its shape.
b. Without water. Cool a teaspoonful of

jelly in a saucer. The jellying point has
been reached if the surface of the syrup
sets and crinkles when pushed with the
finger.
3. Spoon, sheet or flake test. Dip a wooden spoon into the boiling jelly. Cool slightly. Lift
and tilt the spoon until the syrup runs down the side.
The jellying point has been reached if the jelly sets on the spoon, and the last two drops
flows together and fall off the spoon as one sheet of
flake.
4. Temperature test. Before cooling the jelly, get the

temperature of the boiling jelly. It will set when the juice
heat is at 8ᵒ to 10ᵒ Fahrenheit, higher than the boiling
point of water. The range is usually 119.5ᵒ to 222ᵒ
Fahrenheit depending on the desired consistency.

on Issued by:
Level 1
Page ____ of ____
Girlie O. Calpito
SELF-CHECK #3.3-3
Enumeration. Enumerate the following.
A. Give the different types of testing the jellying point (5pts)
1.
2.
3.
4.
B. Give the two ways of doing the cold plate test (5pts)
1.
2.

on Issued by:
Level 1
Page ____ of ____
Girlie O. Calpito
ANSWER KEY #3.3-3
A. (5pts)
1. Bubble Formation
2. Cold Plate Test
3. Spoon, Sheet or Flake Test
4. Temperature Test
B. (5pts)
1. Cold plate test with water. Pour a small amount of boiling syrup into a saucer with slight
cold water. The jellying point is reached if the syrup forms a softball with crinkles. Lift it out
from water and gently pushed by your finger, the ball should remain on its shape.
2. Cold plate test without water. Cool a teaspoonful of jelly in a saucer. The jellying point
has been reached if the surface of the syrup sets and crinkles when pushed with the finger.

on Issued by:
Level 1
Page ____ of ____
Girlie O. Calpito
on Issued by:
Level 1
Page ____ of ____
Girlie O. Calpito

Cblm-Sugar Concentrate Tr-Food Processing NC Ii

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COMPETENCY BASED LEARNING MATERIALS

SECTOR: PROCESSED FOODS & BEVERAGES SECTOR

HOW TO USE THIS COMPETENCY BASED LEARNING

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

The unit of competency “PROCESSING FOOD BY SUGAR CONCENTRATION” contain

You are required to go through a series of learning activities in order to complete

Recognition of prior learning (RPL)

Been working for some time

Already completed training in this area

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

No. Unit of competencies Module Title Code

UNIT OF COMPETENCY : PROCESS FOOD BY SUGAR CONCENTRATION

MODULE TITLE : PROCESSING FOOD BY SUGAR CONCENTRATION

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

NOMINAL DURATION : 120 HOURS

Upon completion of this module, the trainee/student must be able to:

LO1: PREPARE EQUIPMENT, TOOLS, MATERIALS & UTENSILS

SUMMARY OF ASSESSMENT CRITERIA

 Equipment and tools are prepared in accordance with manufacturer’s specifications

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

Learning Outcome: SELECT AND SET UP EQUIPMENT AND

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

LEARNING ACTIVITIES SPECIAL INSTRUCTION

LEARNING OUTCOME #1 SELECT AND SET UP EQUIPMENT

Vacuum Cleaners Waterproof clothing and Observation

INTRODUCTION TO FOOD PROCESSING

Lack of storage facility is one of the

There are so many organizations who

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

PREPARE FRUITS IN ANY FORM BLENDED WITH SUGAR

1. Prepare fruits in any form blended with sugar;

PREPARATION OF FRUITS OR VEGETABLES FOR JELLIES, JAMS, MARMALADES AND

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

Steps in preparing fruits/ vegetables for jam making

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

Steps in preparing fruits/ vegetable for marmalade making

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

 1 cup of santol pulp

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

 8 ripe mangoes  Peel of 1 orange

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

____________4. The formation of jelly, caused by pectin is agent by salt.

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

CBLMs Date Issued: January 08, 2020 Document No:RLQR042997

Title: Mango Jam Making

Materials, Tools and Equipment:

1. Wear all required PPE

Assessment Method: Demonstration with oral questioning

PERFORMANCE CRITERIA CHECKLIST

4. Mash the pulp or flesh and measure it before adding the

6. Add the calamansi juice after about 3 minutes?

7. Continue stirring until mixture is thick?

9. Seal the jars tightly?

10. Label the jars and store it properly?

Trainer: ________________________________________ Date: ______________________

INFORMATION SHEET 3.3-2

METHODS OF COOKING SUGAR-CONCENTRATED PRODUCTS

____________3. Marmalade, usually made from citrus fruit, is a jellylike concentrate of

Enumeration. Enumerate the following.

Give the 4 Methods of Cooking Sugar Concentrated (6pts)

Trainer: __________________ Date: