11

Technology and
Livelihood Education (TLE)
Quarter 1 – Module 2:
Prepare Raw Materials
FOOD PROCESSING NC II
TLE Grade 11- Food Processing NC II
Self-Learning Module (SLM)
Quarter 1 – Module 2: Prepare Raw Materials
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Development Team of the Module

Writers: Adelyn A. Gonzaga
Editors: Lorena L. Villarin
Reviewers: Marie-Berthe P. Pabale
Illustrator: Jay M. Alora, Carolyn Naomi M. Papas, Lady Lynne P. Gargoles
Layout Artist: Irene B. Brasileño
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Romelito G. Flores, CESO V - Schools Division Superintendent
Mario M. Bermudez, CESO VI – Assist. Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda O. Orendain - REPS, TLE/EPP/TVE
Juliet F. Lastimosa - CID Chief
Sally A. Palomo - Division EPS In- Charge of LRMS
Gregorio O. Ruales - Division ADM Coordinator
Amalia C. Caballes – EPS, TLE/EPP/TVE

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
 11
Technology and
Livelihood Education (TLE)
Quarter 1 – Module 2:
Prepare Raw Materials
FOOD PROCESSING NC II
Introductory Message

For the facilitator:

Welcome to the Technology and Livelihood Education (TLE) Grade 11- Food
Processing NC II Self-Learning Module (SLM) on Preparing Raw Materials!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

4
For the learner:

Welcome to the Technology and Livelihood Education (TLE) Grade 11- Food
Processing NC II Self-Learning Module (SLM) on Preparing Raw Materials!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

5
 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

6
 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
on Preparing Raw Materials. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

After going through this module, you are expected to:

 Prepare Raw Materials. (TLE_AFFP9-12SC-IVc-d-2)

1. check availability of raw materials according to required food

processing methods;
2. clean and wash raw materials;
3. peel, slice, chop and cut of raw materials according to required sizes
and shapes; and
4. extract juice of the prepared fruits and vegetables through boiling for
jelly and marmalade making.

7
 What I Know

Before you proceed, let us find out how much you already know about the topic.

Directions: Read each statement carefully and encircle the letter that best describes
the statement.

1. Which of the following should you consider in choosing fruits for jellies and
marmalades?
a. too soft
b. under ripe
c. good shape
d. decayed spot

2. How can you avoid the spoilage of fruits and vegetables?

a. choose produce that are shriveled
b. select fruits and vegetables that are too soft
c. refrain from purchasing damage fruit and vegetable
d. buy fruits/vegetables that can be used within a month

3. What is the best combination of fruits when making jellies?

a. ripe and overripe fruits
b. under-ripe and ripe fruits
c. good shape and too soft fruits
d. slightly under-ripe and ripe fruits

4. What is the product of pectin degradation in plants?

a. jelly
b. sugar
c. pectic
d. marmalade

5. What is the preserving agent of jellies and marmalade?

a. acid
b. sugar
c. pectin
d. pectic

6. Which of the following are the valuable resources in making a finished

product?
a. fresh fruits

8
 b. raw materials
c. pectin content
d. cooked mixture

7. What is made by extraction of fruit juice and boiled with sugar?

a. fruit
b. jelly
c. pectin
d. marmalade

8. Which among the following develops a semi-liquid texture when cooled and
helps jellies set?
a. acid
b. fruit
c. sugar
d. pectin

9. Why is there a need to select quality raw materials in processing food by sugar
concentration?
a. the quantity of produce affects the final product
b. the quality of raw materials varies upon the processor
c. the quantity of finished product affects the raw materials
d. the quality of raw materials affects the quality of the product

10. Which factor should you consider in sorting and grading of raw materials in
processing foods by sugar concentration?
a. variety
b. freshness
c. uniformity
d. availability

11. Which among the following is the desirable quality of a pomelo fruit?
a. plumped
b. bruised
c. overripe
d. shrivelled

12. When buying fruits and vegetables, raw meats, fish and seafood, what will
you do to avoid contamination?
a. place raw meats and vegetables in one pack
b. include the fruits and vegetables to the fish pack
c. maximize the market bag by placing all purchase in one pack
d. separate fruits and vegetables from raw meats, fish, and seafood

13. What is the undesirable color characteristic of a Philippine lemon?

a. bright red
b. green rind

9
 c. yellow rind
d. bright green

14. How do you wash fresh fruits and vegetables?

a. wash with harsh detergents to remove insects
b. soak fruits and vegetables in water for longer time
c. scrub soft fruit and vegetable to avoid decayed spot
d. rub by hands when washing soft fruits and vegetables

15. Which among the following is an example of soft fruits?

a. guava
b. melon
c. potatoes
d. tomatoes

16. Which method is commonly used in extracting fruit juices?

a. extracting by squeezing
b. extracting through boiling
c. extracting through a juicer
d. extracting through pressing

17. What is the proper fruit ratio of making jellies?

a. ½ ripe + ½ unripe
b. ¾ unripe + ¼ ripe
c. ¼ ripe + ¾ slightly unripe
d. ¾ ripe + ¼ slightly unripe

18. What do you call a jelly-like concentrate made from citrus fruits and
sliced peel?
a. jam
b. jelly
c. preserve
d. marmalade

19. Which cut of fruit is suitable in making jam to arrive into very fine pieces?
a. chop
b. mince
c. brunoise
d. julienne

20. Which of the following is a step in making marmalade?

a. allow the juice to drip overnight
b. strain the mixture using a jelly bag
c. remove the zest using a paring knife
d. slice the fruit without removing the peel

10
 Lesson
Prepare Raw Materials
2
Are you excited about our new lesson? Series of activities is being prepared to
guide you in the new topic and help you gain more knowledge about preparing raw
materials in food processing by sugar concentration. You are about to explore the
beauty of food preservation through sugar.

What’s In

In your previous lesson, you learned how to prepare, calibrate, and sanitize the
different equipment, tools, and utensils used in preparing food by sugar
concentration. As you proceed with the lesson, you still encounter your previous
lesson but since this time, you will go deeper about food processing.
In this module, you will learn the importance of preparing raw materials in producing
quality products by checking its availability, cleaning and washing of fruits and
vegetables, the different cuts used in sugar concentration, and the various steps in
extracting juice for jelly and marmalade making.

Notes to the Teacher

This contains helpful tips or strategies that will help you in guiding
the learners.

11
Activity 1. “Find It!”

Directions: Solve the puzzle below by finding the following words and connect it.
1. peel 6. colander

2. slice 7. vegetable

3. fruit 8. marmalade
4. sugar 9. jelly bag

5. pectin 10. raw material

J A C P E C T I N R S P

E M O B R I W P C A U E

L S L I C E A E D M G C

L R A W M A T E R I A L

Y P N J A L B L G V R T

B E D F R U I T H G L I

A V E G E T A B L E A C

G S R M A R M A L A D E

Did you solve all the puzzle? You will be seeing those words as you go further with
the lesson. Let’s start the learning!

12
 What’s New

Activity 2. “Classify It!”

Directions. Below are characteristics of fruits and vegetables. Classify the
words/group of words based on its desirable and undesirable characteristics from
the table. Write your answers in the box.

Firm soft Juicy Crisp

Broken bruise Over ripe Shriveled
Too soft Dry rind Shiny green Green rind
Plump whole Bright green Sweet smelling Uniform size
Decayed spots Not too soft Presence of insects Strong pungent odor

Desirable Characteristics Undesirable Characteristics

Were you able to classify the different characteristics correctly? Well done! Proceed
to the next activity.

13
Activity 3. “Complete It!”

Directions. Complete the statement below by supplying the missing word. Select
your answer from the box.

reduce harsh harmful choose

washed healthy disregard packages

consume air-tight refrigerate

1. Buy only fruits and vegetables that look _________ and fresh.
2. When washing fruits and vegetables, avoid ___________ ingredients.
3. Pre-cut fruits and vegetables should be in ____________ containers.
4. Damaged fruits and vegetables may carry ___________ microorganism.
5. ____________ fruits and vegetables that appear slimy and discolored.
6. _______________ immediately fruits and vegetables that are being cut or peeled.
7. When buying pre-packaged fruits and vegetables, _____ items that are
refrigerated.
8. Fresh fruits and vegetables should be ____________ first before eaten or
processed.
9. __________ fruits and vegetables wastage by buying items consumed two to three
days.
10. Check the dates listed on __________ of pre-cut produce. ________within the
specified date.

Activity 4. “Peel It or Slice It?”

Direction. In the space provided, write PEEL if the statement is true and SLICE if
the statement is false.
___________1. Small dice measures ½ inch x ½ inch x ½ inch.

___________2. Brunoise is a cube shape cut used in making marmalade.

___________3. Mince is to cut into very fine pieces suitable for making jam.
___________4. To chop is to cut irregularly shaped pieces mostly used for making

preserves.

___________5. Slicing is the removal of outer covering of fruits and vegetables.

14
____________ 6. Sugar concentration is a method of making the food available
throughout the year by using sugar as preservative.
_____________ 7. Improper washing of fresh produce prevent cross contamination.

_____________ 8. Washing with water is enough in cleaning fruits and vegetables.

_____________ 9. By washing properly you can prevent foodborne illness.

_____________10. You should wash your hands for 10 seconds before and after
handling fresh produce.

Activity 5. “Follow the lead!”

Directions. Below are steps in extracting fruit juice in making jelly and marmalade.
Arrange it in proper order by placing letter A as the first step and so on. Write your
answer on the space provided.

Jelly

_______1. Place in a cooking pan and add enough water to cover the fruit.
_______ 2. Set the stove in medium fire. Bring to boil, then reduce heat, cook until
soft.

_______ 3. Wash fruits thoroughly in running water.

_______ 4. Transfer the mixture to a jelly bag, allow to drip completely.

_______ 5. Slice the fruits in small pieces. Do not remove the peel, seed, and pit.

_______ 6. Transfer the cooked pulp and juice into the colander. Allow to drain.

Marmalade

_________ 1. Slice the zest using a sharp knife. Then slice the fruit into sections.
_________ 2. Place the squeeze membranes and seeds in a jelly bag.

_________ 3. Wash fruits thoroughly in running water.

_________ 4. Remove the pectin bag and remove the mixture from the heat.
_________ 5. Place the pectin bag in the cooking mixture.

_________ 6. Let it stand for 5 minutes, then transfer it to sterilized jars.

_________ 7. Place the squeezed juice, zest, and fruit in a pan with water and sugar.
Bring to boil.

15
 What is It

Let’s define!

This refers to valuable resources in making a finished product.

raw material
This is also the basis in making quality jellies and marmalades.

Jelly is made from fruit juice, cooked with sugar until

jelly
spreadable consistency.

Marmalade is a sweet and jelly-like concentrate made from

marmalade
citrus fruit juice and sliced peels.

jam Jam is made from chopped or pureed fruits cooked with sugar.

Preserves are made from chunks or whole fruits cooked with

preserves
sugar.

Pectin is a semi-solid which makes the jam and jellies set.

Pectin

pectic acid This refers to the product of pectin degradation in plants.

extraction This is the method of removal of juice in fruits and vegetables.
plump This is a quality of having a full rounded shape.
shriveled This refers to the loss of moisture in fruits and vegetables.
peel This is the removal of outer covering of fruits and vegetables.
sugar
The method of preserving food by using sugar as preservative.
concentration

Preparing raw materials

The quality of raw materials in preparation of food by sugar concentration is vital in

the quality of the processed product. By sorting and grading, you can improve the
quality of your product, thus factors such as variety, freshness, uniformity of size,
maturity, and availability of the fruit should be considered.

Selecting Fresh Fruit and Vegetables

1. Choose fruits and vegetables that are in good shape, colour and texture. The
more uniformity in shape, the lesser is the rejection and waste during peeling,
trimming and slicing. They are easier to clean and less likely to harbour
insects.

16
 2. Avoid damaged fruits and vegetables. These may carry harmful
microorganisms that will spoil the fruits and vegetables faster.
3. Choose items that are refrigerated or with ice when buying fresh, pre-cut, or
pre-packaged fruits and vegetables.
4. Reduce fruits and vegetables wastage by buying only items that can be used
within two to three days.
5. Purchase items that look healthy and fresh.
6. Consider the quality of the products when purchasing food and vegetables.
7. Refrigerate immediately fruits and vegetables that are being cut or peeled at
40°F or below.
8. Check the dates listed on packages of pre-cut produce. Consume within the
specified date.
9. Pre-cut fruits and vegetables should be in air-tight containers. Choose items
with good colour and texture.
10. Disregard fruits and vegetables that appear slimy and discoloured .

Philippine Fruits Selection Guide

Name
(common name, Desirable Characteristics Undesirable Characteristics
English name)
abocado
shiny green, ripe soft, decayed tip
avocado
anonas not too soft, sweet smelling, presence of insects, too soft,
anonas plump whole broken
balimbing shrivelled, bruised, dull
firm, bright green, juicy
carambola green, decayed spots
bayabas decayed spots, bruised,
bright green, crisp, firm
guava overripe
kalamansi uniform size, yellowish green shrivelled, yellow rind,
Philippine lemon rind, juicy decayed spots
kamyas whole bright green, juicy, shrivelled, bruised, decayed
bilimbi firm spots
dalanghita yellowish, green rind, plump,
decayed spots, dry rind
native orange juicy
dayad
green rind decayed spots, dry rind
lime
durian
yellowish green rind decayed spots, dry rind
durian
guyabano bruised, overripe, brown
whole, firm yet soft, juicy
soursop decayed spots
istoberi bruised, overripe, decayed
firm, bright red
strawberry spots
langka pulp-bright yellow, firm, strong pungent odor,
jackfruit sweet smelling overripe, fibrous
makopa shrivelled, dull red, decayed
bright red, juicy, plump
Curacao apple spots
mangga bright yellow, smooth skin, shrivelled, overripe, decayed
mango plump, juicy spots

17
 mangostan not too soft, sweet smelling, shrivelled, overripe, decayed
mangosteen plump spots
milon color depends on variety, broken, bruised, overripe,
melon firm, juicy, whole decayed spots
pakwan hard green rind, pulp - juicy broken, bruised, overripe,
watermelon and firm pump-limp
pinya whole, greenish, yellow rind, bruised, under-ripe, overripe,
pineapple sweet smelling decayed spots
rambutan bruised, overripe, decayed
firm, bright red
rambutan spots
saging na saba color depends on variety, broken, bruised, under ripe,
banana firm, juicy, whole overripe, decayed spots
sampalok
Whole broken
tamarind
santol golden yellow, firm shrivelled, oft, decayed spots
siniguelas glossy green violet, firm, bruised, under ripe, overripe,
spanish Plum plump, juicy decayed spots
suha shrivelled, bruised, under
light green, plump
pomelo ripe, overripe, decayed spots

papaya color depends on variety,

overripe, decayed spots
papaya firm, juicy, whole
Source: CBLM Fish Processing NCII

Philippine Vegetables Selection Guide

Name Desirable Characteristic

kalabasa smooth skin, free from bruises, pulp-bright
squash yellow, firm
karot
crisp, good orange color
carrot
gabi
free from decayed spots, firm
taro
luya
free from decayed spots, firm
ginger
mani
free from decayed spots, firm
peanut
niyog
tender, young, juicy
coconut
Source: CBLM Fish Processing NCII

18
 Washing Fresh Fruits and Vegetables

1. Before and after preparing fruits and vegetables, make sure to wash your
hands with warm water and soap for 20 seconds.
2. Fresh fruits and vegetables should be washed first before eaten or processed.
3. Discard damaged or bruised areas before eating and preparing fruits and
vegetables.
4. Remove the outer layer of lettuce and cabbage before washing them and
disregard wilted and discolored leaves.
5. Washing in running clean water is enough, don’t use harsh or add washing
solutions. Avoid soaking fruits and vegetables in water for a longer time.
6. Rub with your hands soft fruits and vegetables such as tomatoes and lettuce
while scrub firm fruits and vegetables such as potatoes and melon, then pat
dry.
7. Washing fruits and vegetables properly prevent foodborne illness and remove
residues of pesticides and contamination of waxes and harmful
microorganism.

Methods of Washing Fruits and Vegetables

Soaking Method – a method used in packaged fruit and vegetables

1. Clean and sanitize areas that come in contact with your fresh produce.
2. Fill basin with diluted vinegar solution. Soak for 30 seconds.
3. Place in colander, use your hand to rub. Rinse with cold running water. Pat
dry or air-dry.
Spray Method – a method used for firm and even fruits and vegetables

1. Clean and sanitize areas that come in contact with your fresh produce.
2. Spray each fruit and vegetable with the vinegar solution. Let it stand for 30
seconds.
3. Use hand or a clean brush to scrub the fruits and vegetables. Rinse in running
water. Pat dry or air-dry.

Did you know?

o When buying fresh produce, it must be separated from raw meats, fish,
and seafood.
o Adding 1 part vinegar to 3 parts water to fruits and vegetables when
washing removes bacteria and increases shelf-life.

19
 Different Cutting Techniques of Fruits and Vegetables used in Sugar
Concentration

Fruits and vegetables are being cut depending on the recipe requirement. A good
cutting requires a good quality knife. The following are some cuts of fruits and
vegetables.

CUTS

mince – to cut into very fine pieces suitable for many

vegetables and herbs and used in making jam

chop – to cut irregularly shaped pieces mostly used for

making preserves

large dice – measures ¾ inch x ¾ inch x ¾ inch and

use in making preserve

medium dice – measures ½ inch x ½ inch x ½ inch,

used in making preserve and marmalade

small dice – measures ¼ inch x ¼ inch x ¼ inch, used

in making marmalade

brunoise – a cube shape cut that measures 1/8 inch x

1/8 inch x 1/8 inch, used in making marmalade

fine brunoise – 1/16 inch x 1/16 inch x 1/16 inch,

used in making marmalade

fine julienne – 1/16 inch x 1/16 inch by 2 inches, used

in making preserve

20
 Did you know?
o Research shows that peels of fruit and vegetables are high in fiber
content that help reduce hunger and can boost a feeling of fullness.
These includes mango, sweet potato, cucumber, orange, lemon,
potatoes, kiwi, eggplant, banana, and watermelon. Just make sure to
wash it properly and cook if needed.
o Preparation
A of Fruits/Vegetables
separate cutting for Jellies
board and knife shouldandbeMarmalades
used for fresh
fruits/vegetables and raw meat.
o To minimize wastage, pare thinly as possible.

The Essential of Jelly Making

Jelly is made by extracting fruit juice, boiled with sugar and pectin either natural or
commercially made, cook until thick but in spreadable consistency. When making
jelly, the best combination are slightly under ripe and ripe fruits. This time, the
fruits are high in acid and pectin content. The pectin content changes into pectic
acid when using overripe fruits. Pectic is the product of the pectin degradation of
plants.

Fruit

Quality fruit should be considered in making jellies. This will give the spread its
unique flavour and colour. Choose a fruit that is high in pectin and use a
combination of ¾ ripe fruit and ¼ slightly unripe fruit. When using pectin, you can
use all ripe fruit. If commercial canned or frozen fruit is used, you should add pectin
since the pectin content of this juice is very low. Check that no added substance is
present, only the pure fruit juice.

Pectin

Pectin is a type of starch, naturally and commercially made and is essential in

making jellies, marmalade, jam, and preserves. Pectin, when combined with sugar
and acid, develops a semi-solid texture when cool which makes the jam and jellies
set.

Acid

Acid is important in gel formation. The correct amount of acid should be considered
in making jellies. When acid is insufficient, the gel won’t set, while too much of it
leads to loss of liquid. You can add lemon juice when using fruits that are low in acid
to ensure jellying.

Sugar

This is the preserving agent of jellies that add flavour. The usual type of sugar used
in jellies is the granulated white sugar, but you can also use honey and corn syrup
provided that it will not alter the flavour and gel structure.

21
 Extracting the Juice

Method:

 Addition of water and boiling – this is the most commonly used method
which retains the natural pectin present in fruits and vegetables
 Using a juicer to extract – a device used to extract fruit juices, the fastest
method but gives low pectin since the peel is being removed

Both methods have the same step such as washing and sorting, removing the stems
and the decayed spots. But when using a juicer, all you have to do is place all the
fruits and the juicer will do the work. Just remove the foam and strain the juice, then
you’re ready to make the jelly. The difference is that; it gives you low pectin since the
peel is being removed by the juicer.

Addition of Water and Boiling

1. Select firm and high pectin fruits. Choose a combination of ¾ ripe and ¼
under-ripe fruit.
2. Wash fruits thoroughly in running water.
3. Slice the fruits in small pieces. Do not remove the peel, seed, and pit. High
amount of pectin is present in the peels of the fruit.
4. Place in a cooking pan and add enough water to cover the fruit.
5. Set the stove in medium fire. Bring to boil, then reduce heat, cook until soft.
Avoid overcooking, this may destroy the pectin thereby, decreasing the jellying
power. Also this will affect the flavor and color of the juice. Stir often to prevent
scorching.
6. Transfer the cooked pulp and juice into the colander. Allow to drain.
7. Prepare the jelly bag or cheese cloth, support it with a stand or colander.
Transfer the mixture, allow to drip completely. You can achieve a clear jelly
when you allow the juice to drip completely without pressing or squeezing.

Making Marmalades

Marmalade is a sweet, jelly-like concentrate made from citrus fruit juice and sliced
peel. The difference between a jelly and marmalade is that marmalade has a fruit
suspended in it while jelly uses only the fruit juice from straining it in a jelly bag.

1. You only need two ingredients in making marmalade, citrus fruit, and
sugar.

22
2. Wash fruits thoroughly in running water. You can remove the pith
before cooking. Pare the fruits thinly by using a sharp peeler or paring
knife.
3. Slice the zest using a sharp knife. You can cut it in bite-size for a
chunky marmalade; but to make it more spreadable, cut it in ribbon-
like strips. Set aside.
4. Cut the fruit, make sure to exclude the white pith. Slice the fruit into
sections, separate the seeds since you will be using it later. Set aside.
8. After sectioning the fruits, you will be left with membranes that separate
the citrus section. Squeeze the juice from the membranes into a bowl.
Set aside.
9. At this point, you have a bowl of chopped zest, fully peeled oranges, and
a bowl of squeeze out membranes and seeds.
10. Place the squeezed juice, zest, and fruit in a pan with water and sugar.
Stir the sugar to dissolve and boil.
11. Prepare a jelly bag, then place the squeezed membranes and seeds. Tie
tightly. This will be the source of natural pectin that set the marmalade.
12. Place the pectin bag in the cooking mixture. While cooking, place a
plate in a freezer. This will be used later in testing the consistency of
the mixture.
13. Bring the temperature to 220°F for 5 minutes, then test by placing in
a chilled plate. Let stand for a minute, then spread the marmalade by
slowly swirling the plate. Drag your finger into the mixture. You should
see a clean track behind when the marmalade is already done.
14. Remove the pectin bag and remove the mixture from the heat. Let it
stand for 5 minutes, then transfer it to sterilized jars.

23
 What’s More

Activity 6. “The fairest of all!”

Directions: You are asked to buy fresh fruits and vegetables. Give at least 2 good
qualities in selecting fruits and vegetables given below. Write your answers on the
space provided.

1. banana : __________________________, ____________________________

2. kalabasa: ___________________________, ____________________________

3. mango: ___________________________, ____________________________

4. kalamansi: ___________________________, ____________________________

5. siniguelas: ___________________________, ____________________________

6. mangosteen: ___________________________, ____________________________

7. watermelon: ___________________________, ____________________________

8. pineapple: ___________________________, ____________________________

9. makopa: ___________________________, ____________________________

10. dalanghita: ___________________________, ____________________________

Activity 7. “Cleaning Time!”

Direction: After selecting the best fruit and vegetables in the market. Your next task
is to clean and wash it. Give at least 5 tips in washing and cleaning your fruits and
vegetables to make it free from contaminants. Write your answers on the space
provided.

Tips:

1. _____________________________________________________________________
2. _____________________________________________________________________
3. _____________________________________________________________________
4. _____________________________________________________________________
5. _____________________________________________________________________

24
 What I Have Learned

You’re almost done with our lesson! How are you coping? If you need more time, you
can go back to our previous activities and review.

Activity 8. “Sum It Up!”

1. Why it is important to check the availability of raw materials in preparing

foods by sugar concentration?
____________________________________________________________________
____________________________________________________________________
__________________.
2. Why do you need to wash fruits and vegetables before processing?
____________________________________________________________________
____________________________________________________________________
__________________.
3. What are the different cuts of fruits and vegetables using in processing food
by sugar concentration?
____________________________________________________________________
____________________________________________________________________
__________________.
4. How do you extract juices in making jelly and marmalade?
____________________________________________________________________
____________________________________________________________________
__________________.

What I Can Do

Activity 9. “Make It Flow!”

Directions. Supply missing parts of the flow chart in the preparation of raw
materials down to the finished product. Write your answers on the space provided.

raw materials ____________ grading and sorting

_______, ________, chopping, cutting _____________

_________ of juices _________ and _____________. The finished product.

25
Activity 10. “Just Saying!”

Directions: Create a slogan showing the importance of cleaning and washing fruits
and vegetables. Relate it to our current situation. Write your slogan in the box. You
will be rated with the given rubrics below.

Rubric:

CRITERIA 5 4 3 2
Able to convey Somewhat able The message The message
Content the message to convey the presented is presented is
effectively message vague. done poorly.
The slogan is Somewhat Done poorly
Done simply,
Creativity creatively done, creative, neat with many
neat enough
neat and clean and clean. erasures
Somewhat
Showed much Showed less Showed no
showed
Relevance relevance to the relevance to the relevance to the
relevance to the
topic topic topic
topic
Only 2-3
No misspelled Few misspelled Many misspelled
misspelled
words, no words, words,
Word Choice words,
grammatical grammatical grammatical
grammatical
errors errors errors
errors

26
Activity 11. “Connect It!”

Directions: Match column A with its description in column B. Draw a line connecting
to the match description.

A B

a. measures ¼ inch x ¼ inch x ¼ inch

1. fine brunoise
and used in making marmalade
b. to cut into very fine pieces suitable for
2. small dice many vegetables and herbs and used in
making jam
c. measures ½ inch x ½ inch x ½ inch
and used in making preserves and
3. large dice marmalade

d. measures ¾ inch x ¾ inch x ¾ inch

4. medium dice and used in making preserve

e. measures 1/16 inch x 1/16 inch x

5. mince 1/16 inch and used in making
marmalade

Activity 12. “Reveal the Relationship!”

Directions: Below is a Venn diagram. Write the characteristics of jelly and

marmalade and the method used in making them. On the overlapping circle, write
the similarities of jelly and marmalade.

Jelly Marmalade

similarities

27
 Assessment

Activity 13. “Encircle It!”

Directions. Read each statement carefully and encircle the letter that best describes
the statement.

1. What is the preserving agent of jellies and marmalade?

a. acid
b. sugar
c. pectin
d. pectic

2. What is made by extraction of fruit juice and boiled with sugar?

a. fruit
b. jelly
c. pectin
d. marmalade

3. Which factor should you consider in sorting and grading raw materials in
processing foods by sugar concentration?

a. variety
b. freshness
c. uniformity
d. availability

4. Which among the following is an example of soft fruits?

a. guava
b. melon
c. potatoes
d. tomatoes

5. What is the product of pectin degradation in plants?

a. jelly
b. sugar
c. pectic
d. marmalade

6. Which of the following should you consider in choosing fruits for jellies and
marmalade?
a. too soft
b. under ripe

28
 c. good shape
d. decayed spot

7. Which among the following develops a semi-liquid texture when cooled and
help jellies set?
a. acid
b. fruit
c. sugar
d. pectin

8. How can you avoid the spoilage of fruits and vegetables?

a. choose produce that are shrivelled
b. select fruits and vegetables that are too soft
c. refrain from purchasing damaged fruit and vegetable
d. buy fruits/vegetables that can be use within a month

9. Which among the following is the desirable quality of a pomelo fruit?

a. plump
b. bruise
c. overripe
d. shrivelled

10. What is the best combination of fruits when making jellies?

a. ripe and overripe fruits
b. under-ripe and ripe fruits
c. good shape and too soft fruits
d. slightly under-ripe and ripe fruits

11. What do you call a jelly-like concentrate made from citrus fruits and
sliced peel?
a. jam
b. jelly
c. preserve
d. marmalade

12. Which of the following is the valuable resources in making a finished

product?
a. fresh fruits
b. raw materials
c. pectin content
d. cooked mixture

13. Which is the step in making marmalade?

a. allow the juice to drip overnight
b. strain the mixture using a jelly bag
c. remove the zest using a paring knife
d. slice the fruit without removing the peel

29
14. How do you wash fresh fruits and vegetables?
a. wash with harsh detergents to remove insects
b. soak fruits and vegetable in water for longer time
c. scrub soft fruit and vegetable to avoid decayed spot
d. rub by using hands when washing soft fruits and vegetables

15. Why is there a need to select quality raw materials in processing food by
sugar concentration?
a. the quantity produced affects the final prooduct
b. the quality of raw materials varies upon the processor
c. the quantity of finished product affects the raw materials
d. the quality of raw materials affects the quality of the product

16. Which cut of fruit is suitable in making jam to arrive into very fine pieces?
a. chop
b. mince
c. brunoise
d. julienne

17. What is the undesirable colour characteristic of a Philippine lemon?

a. bright red
b. green rind
c. yellow rind
d. bright green

18. When buying fruits and vegetables, raw meats, fish and seafood, what will
you do to avoid contamination?
a. place raw meats and vegetables in one pack
b. include the fruits and vegetables in the fish pack
c. maximize the market bag by placing all purchase in one pack
d. separate fruits and vegetables from raw meats, fish and seafood

19. What is the proper fruit ratio of making jellies?

a. ½ ripe + ½ unripe
b. ¾ unripe + ¼ ripe
c. ¼ ripe + ¾ slightly unripe
d. ¾ ripe + ¼ slightly unripe

20. Which method is commonly used in extracting fruit juices?

a. extracting by squeezing
b. extracting through boiling
c. extracting through a juicer
d. extracting through pressing

30
 Additional Activities

Congratulations! You’re almost done! Answer the activity that follow.

Activity 14. “Express It!”

Directions: Make a poem with five lines about the topics discuss earlier. You will be
rated using the given rubrics below.

Rubric:

CRITERIA 5 4 3 2
Done
creatively, Able to convey Ideas are Ideas
able to convey ideas presented presented are
Content ideas effectively effectively but done poorly
effectively with relevance no relevance and irrelevant
with relevance to the topic to the topic. to the topic.
to the topic
Able to use
rhythm Sometimes Few lines No noticeable
Rhythm
throughout use rhythm uses rhythm rhythm
the poem
Perfectly Spelling Spelling Numerous
Spelling made, no errors:2 - 3 errors: 4-5 spelling errors
spelling errors words words (6 below)
The lines
Unity between The lines sometimes go The lines do
Cohesiveness lines is sometimes go together but not go
evident together. needs together.
improvement.

31
 32
What I Know What’s In
1. C 11. A J A C P E C T I N R S P
2. C 12. D E M O B R I W P C A U E
3. D 13. C
L S L I C E A E D M G C
4. C 14. D
5. B 15. D L R A W M A T E R I A L
6. B 16. B Y P N J A L B L G V R T
7. B 17. D B E D F R U I T H G L I
8. D 18. D A V E G E T A B L E A C
9. D 19. B
G S R M A R M A L A D E
10.C 20. C
Assessment What’s New
1. B 11. D Act. 2
2.B 12. B Desirable: firm, plump whole, bright green, not too
3.C 13. C soft, juicy, shiny green, sweet smelling, crisp, grren
4.D 14. D rind, uniform size
5.C 15. D Undesirable: broken, soft, too soft, decayed spots,
6. C 16. B bruised, dry rind, overripe, presence of insects,
7. D 17. C shrivelled, strong pungent odor
8. C 18. D Act. 3
9. A 19. D 1. healthy 6. refrigerate
10. D 20. B 2. harsh 7. choose
What I Can Do 3. air-tight 8. washed
Act. 9 4. harmful 9. reduce
checking, cleaning & 5. disregard 10. Consume
washing, extraction, Act. 4
jellies & marmalade 1.slice 6. peel
Act. 11 2.peel 7. slice
1. e 3. d 5. b 3.peel 8. peel
2. a 4. c 4. peel 9. peel
5. slice 10. slice
Act. 12 Venn diagram
Jelly: made from fruit
juice, strain, drip What’s New
Marmalade: made from Act. 5
whole fruit Jelly: c, d, a, f, b, e
Similarities: used of Marmalade: b, c, a, f, e, g, d
sugar, boiled, pectin
Answer Key
References

Competency-Based Learning Material Fourth Year Food Processing NCII pages

18-23

Other Sources:

 https://www.pinoycookingrecipes.com/guava-jamjelly.html
 https://hgic.clemson.edu/factsheet/basics-of-jelly-making/
 https://www.slideshare.net/xiusummer/food-processing-handbook-14352428
 https://www.masterclass.com/articles/how-to-make-easy-homemade-jelly-basic-
jelly#what-is-jelly
 https://survivalfreedom.com/how-to-extract-juice-from-fruits-to-make-jelly/
 https://www.thespruceeats.com/what-is-pectin-1327810
 https://www.thespruceeats.com/how-to-make-marmalade-2215980
 https://spoonuniversity.com/lifestyle/10-fruit-and-vegetable-peels-that-are-safe-to-eat
 https://www.webstaurantstore.com/blog/1756/how-to-clean-vegetables-and-
fruits.html

33
 DISCLAIMER
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations.

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph

34