9

TLE - AFA-FP
Quarter 4 – Module 2
Preparing Raw Materials
(Fermentation)
TLE – AFA- FP - Grade 9
Alternative Delivery Mode
Quarter 4 – Module 2: Preparing Raw Materials (Fermentation)
First Edition, 2021

Introductory Message

This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue
your studies and learn while at home, Activities, questions, directions, exercises, and
discussion are carefully stated for you to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-step as you
discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will
tell you if you need to proceed on completing this module or if you need to ask your
facilitator or your teacher’s assistance for better understanding of the lesson. At the end of
each module, you need to answer the post-test to self-check your learning. Answer keys are
provided for each activity and test. We trust that you will be honest in using these.

Please use this module with care. Do not put unnecessary marks on any part of this SLM.
Use a separate sheet of paper in answering the exercises and test. And read the
instructions carefully before performing each task.

If you have any questions in using this SLM or any difficulty in answering the task in this
module, do not hesitate to consult your teacher or facilitator.

Thank you.

Published by the Department of Education, SDO AURORA

Schools Division Superintendent: Catalina P. Paez PhD, CESO V
Assistant Schools Division Superintendent: Danilo M. Jacoba

Development Team of the Module

Writer: Rose Marilyn N. Delos Santos

Editors: Jonalyn O. Calado
Ma. Roselle S. Pajanilbo
Reviewer: Paul Alvin D. Facelo
Illustrator: Rose Marilyn N. Delos Santos
Layout Artist: Erbert B. Villareal
Management Team: Erleo T. Villaros PhD
Esmeralda S. Escobar PhD
Estrella D. Neri
Milagros F. Bautista PhD

Printed in the Philippines by Department of Education – Region III –

Schools Division of Aurora
Office Address: Sitio Hiwalayan, Brgy. Bacong, San Luis, Aurora
Telefax:
E-mail Address: aurora@deped.gov.ph
 What I Need to Know

This module was designed and written for the learners to help them
prepare raw materials in fermentation. After going through this module, the
learner is expected to:

1. identify raw materials in fermentation;

2. enumerate the importance of sanitary food handling practices; and
3. apply the steps in sorting and grading raw materials.
TLE_AFFP9-12FR-IIj-II

What I Know

Directions: Read the following test items below. Write your answer on your
activity notebook.

1. Nutrient loss is affected by a number of factors, which of these is not?

A. color of the vegetable C. nature of the vegetables
B. size of the pieces D. treatment before cooking

2. Which of the following contributes to the amount of vitamin C in fruits

and vegetables?
A. kind C. size
B. season D. stage of maturity

3. Which of the following is a raw material for fermentation?

A. chayote C. string beans
B. katuri D. papaya

4. What tool should be used to get the exact weight of the raw materials for
fermentation?
A. measuring cup C. weighing scale
B. measuring spoon D. all of these

5. In selecting good quality of raw materials, what is to be considered?

A. grade C. label
B. kind D. price

1
 Lesson
Preparing Raw Materials
1
This module will help you to know about the knowledge, skills and
attitude in preparing raw materials for fermentation. In this module, you will
also know the different types of vegetable cut as well as the sanitary food
handling practices.

What’s In

Directions: Study the pictures in the box and answer the guide questions
below. Write your answer on your activity notebook.

Guide Questions:

1. What can you say about the pictures in the box?

2. How they related to each one another?

3. Explain your own concepts about this picture.

2
 What’s New
Directions: Answer this activity to determine how much you know about the
factors of nutritive value of fruits and vegetables. Find the word that is being
describe in each sentence. Select your answer from the box. Write the correct
answer on your activity notebook.

variety kind stage season size

__________1. Abundance of fruits in season may supply you with more

nutritive value.

__________2. Different varieties oftentimes vary in nutritive value such yellow

versus white flesh.

__________3. Larger fruits contain more of its food value compared to inferior
size.

_________4. Matured fruits contain more vitamin C.

_________5. The food values contained in different fruits.

What Is It

Advantages and Disadvantages of Fermentation

• Fermentation can provide a rapid burst ATP in muscle cell, even when
oxygen is in limited supply.
• Lactate, however, is toxic to cell.
• Initially, blood carries away lactate builds up, lowering cell pH, and
causing muscles to fatigue.
• Oxygen debt occurs, and the liver must reconvert lactate to pyruvate.

3
 IMPORTANCE OF FERMENTATION

Fermentation is important to cells that don’t have oxygen or cells that

don’t use oxygen because:
1. It allows the cells to get 2 ATP grain from one molecule of glucose, even
without oxygen.
2. Fermentation takes away the end products of glycolysis so glycolysis can
continue freeing up the electron carriers, and so on.
3. Fermentation is important to the baking industry because it is the process
that yeast uses to produce the bubbles of carbon dioxide that make the
dough rise.
4. Fermentation is important in wineries and breweries because yeast uses
fermentation to produce alcohol.
5. Fermentation is important in muscle because it allows the muscles to keep
getting a little energy from glucose even when the oxygen supply can’t
keep up with the demand

SELECTION OF FRUITS/VEGETABLES

Several factors are to be considered in the selection of fruits and

vegetables. These have to do with the quality of fruits/vegetables at consumer
must know.
Quality refers to the following:
1. wholesomeness;
2. cleanliness;
3. freedom from undesirable substance;
4. degree of perfection in shape;
5. uniformity of sizes;
6. freedom from blemishes;
7. desirable aroma, color, flavor and texture; and
8. nutritive value.

The nutritive value of fruits is dependent on such factors as:

1. Variety – different varieties often times vary in nutritive value such as
yellow colored flesh vs white flesh
2. Kind – the food values contained in different fruits
3. Stage of Maturity – matured fruits contain more vitamin C
4. Size – larger fruits contain more of its food value compared to inferior size
5. Season – abundance of fruits in season may supply you with more
nutritive value

Note: Intelligent selection does not rely on eye appeal. Skin defects have no
relationship to interior quality.

4
 PREPARATION OF VEGETABLES FOR PROCESSING

Raw vegetables require more thorough cleansing than raw fruits.

Vegetables commonly grown in or close to the ground are more exposed to
contamination by microorganisms than fruits. They are exposed to dust,
insects, and human hands before being brought to the house. Hence, careful
and thorough washing is essential. All spoiled portions should be removed.
The kind of vegetable selected determines how it is cleaned. it may be washed,
brushed, scraped or peeled. Scraping requires more time and greater loss of
food value.

Some vegetables which have thick skin require paring before cooking.
Peeling after cooking may minimize the loss of nutrients such as minerals and
vitamins. Long-time soaking of peeled and cut vegetables tend to decrease
their nutrient contents. Nutrient loss is affected by a number of factors:

a. nature of the vegetable;

b. treatment before cooking;
c. size of the pieces; and
d. methods, length, and temperature of cooking.

Raw Materials for Fermentation

A. ROSELLE - a low growing shrub, belonging to the gumamela family. Its red
petals are used for making a fine sparkling red wine.

B. LIPOTE - The fruit resembles the duhat except for its round shape. It has
black skin with white flesh which is sweet when ripe. It is
sometimes called duhat matsing.

C. PINEAPPLE - is a large tropical fruit with a spiky tough skin and sweet
insides.

D. BIGNAY- sometimes called blackberries. It has small round fruits in a

cluster.

The following are the steps in preparing the raw materials:

1. Sorting and grading of raw materials needed in processing food by
fermentation
In sorting and grading of raw materials needed in processing food by
fermentation, the following qualities should be observed:

a. good quality c. nutritive

5
 b. free from bruises and blemishes d. fresh and firm

Sorting and grading practices vary on the different areas. Classification

is based on size and ripeness.

After harvest, the fruits and vegetables must be brought to a shaded

area. Sort the fruits according to size, color, and rind quality. Discard fruits
that are injured, bruised, and misshapen.

SANITARY FOOD HANDLING PRACTICES

Hygiene should be practiced to prevent food poisoning and

contamination (the transmission of disease). Hygiene protocols specify safe
ways to handle and prepare food, and safe methods of serving and eating it.
Such protocols include:

• Fruits and vegetables are cleaned either by dipping the fruits in plain
water or by wiping individual fruits by hands with a clean, soft cloth.
• Clean food preparation areas and equipment. (Example:Using
designated cutting boards for preparing raw meats and vegetables.)
Cleaning may involve use of chlorine bleach for sterilization.
• Careful selection of meats contaminated by trichinilla worms,
salmonella, and other pathogens should be avoided.
• Extreme care in preparing raw foods, such as sushi and sashimi.
• Institutional dish sanitizing by washing with soap and clean water.
• Washing of hands after touching uncooked food when preparing meals.
• Not using the same utensils to prepare different foods.
• Not sharing cutlery when eating.
• Not licking fingers or hands while or after eating.
• Not reusing serving utensils that have been licked.
• Proper storage of food to prevent contamination by vermin.
• Refrigeration of foods (and avoidance of specific foods in environments
where refrigeration is not feasible).
• Labeling of food to indicate when it was produced (as food
manufacturers prefer, to indicate its "best before" date).
• Proper disposal of uneaten food and packaging.
• Weighing - To get the exact mass of the prepared raw materials, the
weight must be taken with the use of standard weighing device.

Advantages of Fermentation
Fermented foods are rich in probiotics; beneficial microorganisms that
help maintain a healthy gut so it can extract nutrients from food.

6
 • Probiotics aid the immune system because the gut produces antibiotic,
anti-tumor, anti-viral, antifungal substances, and pathogens don’t do
well in the acidic environment fermented foods create
• Fermentation also helps neutralize anti-nutrients like phytic acid
Procedure in Weighing
1. Place the material to be weighed on the weighing scale.
2. Weigh the materials accurately.
3. Record the obtained weight.

Cutting Techniques of Fruits and Vegetables

You probably have seen your mother cutting fruits and vegetables at
home, or even do it yourself alone. You cut and slice in your own technique
but do not know what is the proper term used for these cuts. To know the
different types of cuts is not only to show your skills and fancy everyone how
master you are to hold a knife.

The different cutting styles could also affect the flavor of the food you
prepare. Using the correct cutting technique helps food cooks more evenly
and the flavor will be enhanced. To take an example, crushed or minced
onion will give a much better taste than onion sliced in halves. To make your
food preparation exciting and have cooked at its best, let’s study some of the
most commonly used cutting techniques:

Julienne It is a type of cut that is stick-

shaped and very thin. Cut from a
squared off item, you will then slice
that item length wise long thin
match like strips 3mm x 3mm x 40
mm.

Brunoise It’s a very fine dice used as a

garnish, to cut proceed as for
Julienne, then cut the strips into 3
mm dice

Chop It refers to cutting food into small,

irregular pieces. In recipes the
required size of piece is ¾” in course
and ¼” fine chop which is common.
A size of ½” per piece can be cut if
no required size.

7
Dice A dice refers to cutting food into
small uniform or dice-like pieces,
ranging from 1/8" - 1/2". With
dicing comes some waste, since
you'll need to cut the vegetable or
fruit into a block shape, but the
extra pieces can be reused for stock
or other dishes. Once you have your
block formed, slice the blocks into
strips in the desired thickness, and
then cut again into smaller pieces to
create cubes.
Mince Mincing refers to cutting food into
very small or fine pieces smaller
than those that would result from a
fine chop or dice. Mincing should
give ingredients a soft, almost
paste-like texture and is commonly
recommended in recipes for garlic,
herbs or ginger to release their
flavorful oils or liquids, distributing
them evenly throughout a dish.
Chiffonade This method is used to shred leafy
greens or herbs into ribbon-like
strips to use as a garnish or in
cooking. To chiffonade, stack the
leaves you plan on cutting.

Slice Cut across into flat pieces.

Diagonal Cut A cut with 45 degrees position of the

knife.

Why Proper Cuts are Important

1. Uniformity of sizes and shape. There are fruits and vegetables whose shape
is not even and may vary from one variant to another. For instance, a
carrot. It goes from very fat to very thin and most people will use a coin cut
to slice it. This leaves very large and very small pieces in relation to itself.

8
2. Ensures an even predictable cooking time. Large pieces will take longer
cooking time compared to those small cuts and a thick slice than the thin
one. You will probably complain when the food is mushy and dissolves
easily in your mouth or it happens to be hard. Size is important in making
soups or stocks.

What’s More

A. Directions: Loop the different raw materials used for fermentation. Write
the words in your answer sheet

A A C B B D E A F B

R R O S E L L E X A

B R B S L I N X F N

P I N E A P P L E A

I I G L Y O G B L N

E L A N E T T A P A

G A D E A E N O M E

N Y Y C O Y O P B D

B. Directions: Match the items in Column A with the corresponding

definitions in column B Write your answer on your activity notebook.
A B
A. It refers to cutting food into small,
1. Julienne irregular pieces.
B. Known as 'shoestring' and a method
2. Mince used to create crazy delicious shoestring
fries.
C. Refers to cutting food into very small
3. Chop or fine pieces, smaller than those that
would result from a fine chop or dice.
D. This method is used to shred leafy
4. Chiffonade greens or herbs into ribbon-like strips to
use as a garnish or in cooking.
E. Refers to cutting food into small
5. Dice uniform or dice-like pieces, ranging
from 1/8" - 1/2".

9
C. Directions: Write T if the statement is correct and write F if the statement
is incorrect. Write your answer on your activity notebook.

1. Wash hands after touching uncooked food when preparing meals.

2. Hygiene should be practiced to prevent food poisoning and food (the

transmission of disease).

3. Practice using the same utensils to prepare different foods.

4. Nutrient loss is affected by a treatment before cooking

5. Nutritive value is considered in sorting and grading of raw materials needed

in processing food.

What I Have Learned

Directions: Share what you have learned from the lesson today by answering
the following guide questions. Write your answer on your activity notebook.

1. In the selection of fruits and vegetables, the consumer must ensure the
quality of raw materials. What are these qualities that need to be considered?
____________________________________________________________________________
____________________________________________________________________________

2. Intelligent selection does not rely on eye appeal. Skin defects have no
relationship to interior quality; the nutritive value of fruits is dependent on
such factors as:
____________________________________________________________________________
____________________________________________________________________________

3. How weighing affects the preparation of raw materials in processing food?

____________________________________________________________________________
____________________________________________________________________________

What I Can Do
Directions: Follow the steps in preparing raw materials according to qualities of
fruits/vegetables. Record in video and send it to your teacher.

Materials:

4 pcs of container

10
Any kinds of fruits and vegetables available at home

Steps/procedure:
1. Sort and grade good quality of raw materials (free from bruises and blemishes).

2. Sort and grade the raw material according to freshness and firmness.

3. Sort and grade the raw material according to uniformity of sizes and shape.

4. Sort and grade the raw materials according to class and variety/species.

5. Wash and clean the raw materials after sorting and grading.

Student’s Checklist/Criteria
Steps /Procedure YES NO N/A
1. Sorted and graded good quality of raw materials (free from
bruises and blemishes).
2. Sorted and graded the raw material according to freshness
and firmness.
3. Sorted and grade the raw material according to uniformity
of sizes and shape.
4. Sorted and graded the raw material according to class and
variety/species.
5. Washed and cleaned the raw materials after sorting and
grading.
REMARKS

Assessment

Directions: Fill in the blanks with the correct answer to complete thought.
Write your answer on your activity notebook.
1. ___________refers to fruits or vegetables with signs of decaying or
discoloration; slightly impaired or injured.

2. Careful and thorough washing of raw materials is essential; all spoiled

portions should be ___________.

3. Bignay is sometimes called ___________. It has small round fruits in cluster.

4. Fruits and vegetables are cleaned either by dipping the fruits in plain
___________ or by wiping individual fruits by hands with a clean, soft cloth.

5. Place the material to be weighed on the ___________.

11
 12
What I Know What’s New
What’s In
1. A 1. season
2. D 2. variety
1-3. Answers may vary
3. B 3. size
4. D 4. stage
5. C 5. kind
What’s More Assessment
What I Have Learned
A. 1. Blemish
1. Wholesomeness;
1. ROSELLE
freedom from undesirable 2. removed
2. BANANA
substance; degree of
3. BIGNAY
perfection in shape; 3. Black berries
4. PINEAPPLE
uniformity of sizes;
5. LIPOTE 4. water
freedom from blemishes;
B. C.
desirable aroma, clor, 5. weighing scale
1. B 1. T
flavor and texture; and
2. C 2. T
nutritive value
3. A 3. F
4. D 4. T 2. Viriety, kind,stage, size
5. E 5. T and season
3. Answers may vary
Answer Key
References

Competency Based Learning Modules in Food Processing Grade 9-12. Philippines:

Department of Education, n.d.

Competency Based Learning Modules in Cookery Grade 9-12. Philippines:

Department of Education, n.d.

Curriculum Guide. Food Processing 9-12. Philippines: Department of Education, n.d.

Most Essential Learning Competency. “Food Processing Exploratory Course Grade

7/8” Philippines: Department of Education, n. d.

http://www.slideshare.net/AbdulRahmanShaikh2/fermentation

13