11

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

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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 & Marie-Berthe P. Pabale
Reviewers: Amalia C. Caballes & Sally A. Palomo
Illustrator: Jay M. Alora & Carolyn Naomi M. Papas
Layout Artist: Wilma M. Abendan
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

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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 3: Prepare
Acid, Pectind and Sugar Mixture
FOOD PROCESSING NC II
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education (TLE) Food Processing NC II

Self-Learning Module (SLM) on Preparing Acid, Pectin and Sugar Mixture!

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.
For the learner:

Welcome to the Technology and Livelihood Education (TLE) Food Processing NC II

Self-Learning Module (SLM) on Preparing Acid, Pectin and Sugar Mixture!

The hand is one of the most symbolized parts 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.
 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!
 What I Need to Know

After reading or going through this module, you are expected to:

 Prepare acid, pectin and sugar mixture (TLE_AFFP9-12SC-IVe-f-3)

 Measure required amounts of pectin, sugar and citric acid
according to approved specifications
 Mix measured pectin, acid and sugar with chopped fruit
pulp/juice extract/pieces of fruits according to approved
specifications

What I Know

Before you proceed, let us check your prior knowledge about sugar
concentration.

Directions: Read each item carefully and choose the best answer. Encircle the
letter of your choice.
1. What ingredients determine the amount of sugar needed in making jellies,
jams and marmalades?
a. fruit and acid
b. fruit and sugar
c. fruit and pectin
d. pectin and acid

2. Which of these fruits is rich in pectin but low in acid in preparing jelly?
a. santol
b. banana
c. tamarind
d. pineapple

3. What substance makes jam and jelly firm and rigid in structure?
a. acid
b. fruit
c. sugar
d. pectin

4. Which of these fruits is rich in both pectin and acid in preserving?

a. guava
b. grapes
c. berries
d. pineapple
5. Which of these fruits is rich in acid but low in pectin in preserving?
a. grapes
b. orange
c. papaya
d. sweet apple
6. Using the standard acid solution in comparing fruit juice, how should it
be prepared in testing the fruit’s acidity?

a. mix 1 tablespoon of kalamansi juice to 6 tablespoons of water

b. mix 1 tablespoon of kalamansi juice to 7 tablespoons of water
c. mix 1 tablespoon of kalamansi juice to 8 tablespoons of water
d. mix 1 tablespoon of kalamansi juice to 10 tablespoons of water

7. How much sugar must be added to a jam if the fruit is rich in pectin?
a. ¼ cup sugar per cup of juice
c. ½ cup sugar per cup of juice
b. 2/3 cup sugar per cup of juice
d. 1 cup sugar per cup of juice

8. Which of these tests is a way of testing the setting end point of jelly?
a. alcohol test
b. cooking test
c. viscosity test
d. thermometer test

9. Which of these tests is a way of testing pectin content of fruits?

a. sheet test
b. cooking test
c. cold water test
d. thermometer test

10. How are you going to perform the cold plate test?
a. let bubbles jump out of the pan
b. cook a small portion of the juice
c. dip a wooden spoon into the syrup, tilt the spoon until the
syrup runs down the side
d.pour a small amount of the boiling syrup into a saucer with
water and push it with finger then syrup forms

11. Which of these is an essential ingredient in processing fruits by

sugar concentration?
a. juice
b. pectin
c. water
d. fruits

12. How is alcohol test used to determine the pectin content of fruits?
a. mix juice and denatured alcohol
b. boil juice with denatured alcohol
c. drop juice in denatured alcohol
d. let juice and alcohol run down the jelmeter tube
13. What characteristics of fruit juices with high pectin content?
a. it will gel
b. non viscous
c. not very firm
d. has cloudy jelly-like lump

14. What testing instrument is used to measure the pectin contents of

fruits?
a. jelmeter
b. thermometer
c. refractometer
d. graduated pipette

15. What will you do if fruit juices are deficient in acid?

a. add sugar
b. cool the fruit
c. boil the fruit
d. mix with other juices that are high in acid
 Lesson
Prepare Acid, Pectin and
3 Sugar Mixture

Do you know how to make jam, jelly, and marmalade? If yes, did you
find it enjoyable and at the same time profitable?
Preserving fruit are one means to extend the shelf life of fruit juice at
the same time enable the consumers to enjoy the body and texture of a gel –
a mouthfeel that is relished by all. It can be sold for a good price and it can
even be worthwhile to start a small preserving business. In this module, you
will experience on testing and measuring the amount of pectin, sugar and
acid content of fruits used for cooking jam, jelly, and marmalade.

What’s In

Do you have a lot of fruits in your home or farm? What are you going to do to
make it more productive aside from eating and selling it fresh?
To avoid wastage of fruits out from your abundant supply or make food
available all throughout the year, humans have developed methods to prolong the
storage life of products, to preserve them. The deterioration process can be postponed
by adding preservatives. Fruits have to be specially prepared by applying various
preservation methods: heating, drying, and the use of additives such as salt and
sugar.
In your previous lesson, you were taught of preparing raw materials required
for food processing methods; sorting and grading of fruits according to required sizes
and shapes. Food safety principles and handling practices are being observed. In this
module, you will be learning how to measure required amount of pectin, acid, and
sugar mixtures according to approved specifications. This lesson is very essential
and helpful. Are you excited for this lesson? You may now proceed with the next
activity.
 What’s New

Activity 1 ANAGRAM is a play on words created by rearranging

the letters of the original word to make a new word or phrase.
Let’s play…Are you ready!

Direction: Arrange the transposed letters to form a new word. Write

your answer in your answer on the blank.

1. _______________ arsgu
2. _______________haolcol stet
3. _______________kniocog etst
4. _______________remohtremet
5. _______________ locd erwta

Activity 2 WORD PUZZLE

Direction: Look for the words written in the box below and encircle the
words in the word hunt puzzle.

S M X A F U B Y
C U T V C M N J
I D R I Y I B E
T H N S E G D L
R A L C O H O L
I I C O O K N Y
C P O S H E E T
F R U I T S J K
B N I T C E P L
S E R Y Z F B H
D W V R A G U S

pectin fruits alcohol cook

sugar citric sheet
viscosity acid jelly

Are you enjoying the game? Good job! Do you want some more?

This time let’s make it more challenging, we will do experimentation. Are you
ready!

Activity 3 EXPERIMENT

Safety Tips
 Do this with the supervision of your teacher, parent or guardian at home.
 Always wear your Personal Protective Equipment (PPE) such as gloves,
apron, hairnet, facemask, and eye protector.
 Be careful in using knives and stove.
 Wash your hands before and after the experiment.
Direction: Test the pectin content using three different kinds of fruits. You can use
any fruits available. Follow the procedure correctly.

Sample fruits: Pineapple, Banana, and Papaya

Title: Testing for Pectin

Raw materials: fruits available, white sugar

Tools: 3 sterilized glass jars, casserole, wooden spoon, measuring cups,

Strainer

Procedure:
1. Prepare the ingredients and materials needed.
2. Label each glass with the name of the fruit that you are going to
use.

3. Wash the fruit very well. Pare and cut into small pieces.
4. Prepare three mixtures; measure ¼ cup of each fruit juice, then
add ¼ cup of white sugar in each mixture. Mix until the sugar
dissolves.

5. Boil the fruit slowly until soft.

6. Fill half of each glass with cold water and take one teaspoon of clear
boiling fruit juice and drop into each glass.

7. Allow it to cool for a minute and gently shake.

8. Observe the syrup added to the water in each glass.
9. Record your observations. Use the table below.
Fruits Mixed with Water Level of Consistency Effect of Water in the
(High, Moderate, Low) Mixture

Pineapple

Guava

Papaya
Guide Questions
What have you observed?
1. What happened to the consistency of the syrup in each mixture?
Glass A
__________________________________________________________
Glass B
__________________________________________________________
Glass C
_________________________________________________________
2. In which mixture did the syrup spread or dissolve easily?
3. Why do you think it is important to check the amount of pectin of
your fruit preserves
e
 What Is It

Definition of Terms
Terms Meaning

1. acid a substance having a sour taste

2. cohesive it is the sticking or holding together to form a whole

3. consistency it is the level of thickness or smoothness

4. denatured to change the nature of; to make alcohol unfit for

drinking

5. gel a colloidal dispersion of a solid in a liquid which may

range from the nearly liquid to the solid state but is
typically a semi-solid and of jelly-like consistency

6. glaze to make glossy in appearance

7. graduated pipette a device with marked degrees of measurement used for

measuring and transferring small volumes of liquid

8. hydrolysis the compound reacts with water causing decomposition

and the production of two or more compounds

9. lumps a shapeless mass of inert matter, especially a small

mass
10. precipitate to cause a solid to separate out in this way

11. protopectin a component of the cementing material between plant

cell walls; also a part of cell walls themselves

11. pH is the scale that determines how acidic or basic a

substance is with neutral having a pH value of 7

12. rigid not easily bent

13. sucrose sugar obtained from sugar cane to make common sugar
14. viscosity a thick and sticky consistency or quality
Essential Aids in Processing Fruits by Sugar Concentrations

Pectin is the term used for carbohydrate like substances found in slightly
under ripe fruits which form colloidal solutions in water. It is derived from
protopectin in the process of ripening of fruits or by acid hydrolysis during cooking.
Under suitable conditions and combination of sugar and acid, pectin is capable in
forminiog gel.
It is the main agent that causes jam, jellies, and marmalades to set. It is
known as a gelling agent. Different fruits contain different amounts of pectin and
that pectin level will also vary according to the season and also the ripeness of the
fruit.

Acid is essential for flavor and for gel formation. It toughens the structure,
making sugar preserves product firmer. Gel formation occurs only within a narrow
range of pH value (pH 2.5-3.4) food gel formation, the optimum pH condition is found
near pH 3.2. Values below it lower gel strength while values above 3.5 don’t permit
gel formation.
For fruits lacking in natural acid, like strawberries, recipes call for lemon
juice or other citrus fruit. Commercial pectin products contain organic acids that
increase the acid content of fruits.

Sugar is the common preservatives in making jam, jelly, and marmalade. It

plays an important role in food preservation because it increases the shelf life of the
product.
It acts as the precipitating agent causing it to form the network of the gel. In
the presence of acid, less sugar is necessary to precipitate the pectin. Increasing the
amount of sugar accelerates the strength setting of the gel. In addition to its role, it
also contributes to the flavor of the product.

Below is the table that will guide you on the pectin content of some Philippine
fruits.

Table1. Pectin Content of Some Philippine Fruits

Name Common, English Part Used Total Pectin ( Calcium

Scientific Pectate on a Fresh
Basis)
Anonas, anonas Pulp, ripe 2.14
Anona reticulate Linn Peeling, ripe 2.10
Pulp, unripe 2.03

Bayabas, guava Whole fruit, ripe 1.41

Psidium guajava Linn Whole fruit, unripe 1.92
Guyabano, soursoup Pulp, ripe 2.14
Anona muricata Linn Pulp, unripe 1.77
Granada Pulp, ripe 2.95
Seeds, ripe 1.89
Pulp, unripe 3.08
Seeds, unripe 1.60
Lokwat Pulp, ripe 1.15
Peeling, ripe 4.72
Pulp, unripe 1.75
Peelings, unripe 5.31
Papaya Pulp, ripe 1.95
 Pulp, unripe 3.32
Pili Pulp Pulp, ripe 3.06
Pulp, unripe 3.34
Rimas Pulp, ripe 1.87
Pulp, unripe 3.96
Saging Saba Pulp, ripe 1.72
Pulp, unripe 1.58
Santol Pulp, ripe 2.63
Pulp, unripe 2.50
Siniguelas Pulp and Skin, ripe 2.52

Testing Fruit for Pectin

When making jam or jelly, it's important to know the pectin content of the
fruit you're using. Testing for pectin enables you to judge the amount of pectin that
has been extracted from the fruit. The following are the ways of testing the pectin
content of fruit juices:

Three Ways of Testing the Pectin Content

Ways of Testing Pectin Content Picture

1. Cooking Test
- In a small pot combine 1/3
of juice and 1/4 cup of sugar.
Heat slowly to dissolve sugar,
then boil mixture rapidly
until it satisfies the spoon
test. Pour the jelly into a
small jar and let it cool. If the
mixture gels, the fruit juice
will produce jelly .
- When the gel forms, then it is
rich in pectin.

2. Alcohol Test
- The nature of precipitation
will determine the pectin
content of the fruit juice. Mix
two tablespoon of denatured
95% wood alcohol with one
tablespoon of fruit juice. If
transparent, jelly-like
lumped is form, and then
fruit juice is rich in pectin. If
jelly-like clot is not very firm
and is broken then the fruit
juice is with moderate
amount of pectin but when
clot is broken into numerous
small pieces then the fruit is
with very little pectin
content.
 3.Viscosity or Jelmeter Test
- This is a graduated glass
tube with an opening at each
end. It is used to determine
the amount of pectin in fruit
juice. The rate of flow of the
juice through this tube is
used as a measure of the
jellying power of the juice.
- This is an instrument similar
to pipette, where the fruit
juice is allowed to run down
the tube for one minute to
test the pectin content.

There are two indications in

a jelmeter that will show if
the fruit is high or low in
pectin content.

a. Juice rich in pectin

content is thicker and
runs down the tube of the
jelmeter more slowly than
juice with little pectin.
b. Fruit juice that runs
below the one-half (1/2)
mark of the jelmeter after
one minute, has a low
pectin content.

Testing Fruit for Acid Content

Acid is a substance which makes jelly firm and it is essential for flavor and gel
formation. Its gel formation occurs from pH 2.5 to pH 3.4 (pH refers to the level of
acidity and alkalinity of a mixture). The ideal pH value is pH 3.2.

To test the acidity of the fruits:

1. Mix one tablespoon of kalamansi juice and eight tablespoons (1/2 cup) of
water.

2. The fruit juice has high acid content if it tastes as sour as the kalamansi
juice. Compare its taste with that of the fruit juice.

3. If fruit juices lack acid you may increase the fruit juice’s acidity by adding
kalamansi, lemon juice or commercial citric.

4. On the other hand, if fruit juice has too high acid content, combine it with
juices low in acidity to meet the standard acid solution.
Amount of Sugar to Add

Sugar acts as preservative, firms the structure of the fruit, and helps the jam
or jelly hold its color and flavor. It enhances the strength of the gel by attracting some
of the water away from the pectin. In the absence of sufficient water, pectin molecules
are more likely to unite with each other.

The proportion of fruit varies with the variety of fruit and degree of ripeness
and acidity. Take note the following tips:

1. The amount of sugar to be added depends upon the acid content of and
pectin content of the juice.
2. The higher the acid content, the less sugar required; the higher the pectin
content, the more sugar to be added.

3. A proportion of 1 cup sugar per cup of juice may be used for fruit juices
rich in pectin.

4. For fruit juice that have moderate in pectin the amount of sugar is reduced
to ¾ cup.

5. It is safe to use ¾ cup sugar per cup of juice rich in pectin and 2/3 cup,
for moderate pectin content to ensure success of the product.

6. Sour fruits require more sugar; sweet fruits of low acidity require less
sugar.

7. Avoid adding too much sugar for it will make the product too sweet and
mask the delicate flavor of the fruit.

8. Add a small amount of acid to a neutral-flavored fruit like papaya to bring

out the flavor of the fruit and prevent crystallization of sugar.

Table 2. Approximate Sugar Concentration

% of
Sugar Characteristics Characteristic
Content Volume Weight of Syrup of Fruits
(Degree (g)
Boiling)
10 1 200 Very thin Very sweet or
very hard
20 1¾ 350 Thin Medium sweet
or medium
hard
30 3¼ 650 Medium thin Sweet or
slightly soft
40 5¼ 1050 Medium thick Slightly sour
and soft
50 8 1650 Thick Sour and soft
60 12 2400 Very thick Very sour
 Determining the End Point or Jelly Stage of Sugar Preserves Fruits

Thermometer Test
It is a testing material used to indicate the temperature of the syrup.
The end point of jelly cooking ranges from 4°- 5°C above boiling point of
water.
Sheeting Test

Some portions of the jelly is taken in a large spoon or wooden ladle

and cooled slightly. At jellying point, the solution falls by sheets; that is,
two drops combined at the edge of the spoon to form a sheet before
falling.

Cold Water Test

It allows last few drops to drop from spoon into a glass of tap water.
Jelly is done if drops reach the bottom of the glass of water whole; if
these drops disperse, jelly needs further cooking.
The firmness of the sugar indicates the highest temperature the syrup
reached. The higher the temperature, the sugar syrup hardens when it is
cool.
Cold-plate Test

It is a way to test the texture of preserved fruits while it is being cooked

before it is cooled and jarred. To do the test; take the plate out of the freezer
and drop a teaspoon of the hot syrup on to the cold plate held flat. Let it
set for 30 seconds then tip the plate. The jelly or marmalade should run
just a bit and if you push your finger through it, it should wrinkle. If it is
runny let it cook for 2-3 minutes and if it doesn’t move add a quarter cup
of water to your mixture then repeat the test.

Remember
Not all fruits have the properties needed for making satisfactory jellies,
jam, marmalades, fruit preserves, fruit paste, and candied fruits. You
should use fruits that are rich in pectin. Examples of these are santol,
tamarind, guava, and other acidic fruits.

 Fruits rich in both pectin and acid are guava, santol, tamarind,
bignay, sour orange, and apple.

 Fruits lows in acid but rich in pectin are rare-ripe papaya,

melon, bananas, and oranges.

 Fruits rich in acid but low in pectin are berries, grapes,

pineapples, and sour mango.
 Fruits that lack acid may be mixed with other fruits with high
acid content or acid may be added in the form of kalamansi or
lemon juice or commercial citric acid.

 The fruit juice is rich in pectin if there is a transparent jelly-like

lump.

 The fruit juice has a moderate amount of pectin if the jelly like
clot is not very firm and is broken into two or three lumps.

 The fruit has a very little pectin if the clot is broken into
numerous small pieces or if the addition of alcohol makes it
cloudy.

 The proportion of sugar to be added depends upon the acidity of

the juice and the amount of pectin present.
 What’s More

Activity 4 Modified True or False

Directions: Write True if the statement is correct. If it is incorrect change
the underlined word to make it correct.
___________________1. Too much sugar must be avoided for it will make the
product too salty and mask the delicate flavor of the
fruit.
___________________2. Acid is the term used for carbohydrate like substances
found in slightly under ripe fruits which form colloidal
solutions in water.

___________________3. Fruits low in acid but rich in pectin are rare-ripe

papaya, melon, bananas, and orange.
___________________4. Mix one tablespoon of kalamansi juice and
six tablespoons of water.
___________________5. The fruit juice is rich in pectin if there is a transparent
jelly-like lump.
__________________ 6. Pectin acts as the precipitating agent causing it to
form the network of the gel.
__________________ 7. Fruit rich in acid but low in pectin are berries, grapes,
pineapple and sour mango.
__________________ 8. Fruits low in both pectin and acid are guava, santol,
tamarind, bignay, sour orange and apple.
__________________9. The end point of jelly cooking ranges from 6°- 7°C
above boiling point of water.
__________________10. Acid toughens the structure, making sugar preserved
products firmer.
__________________11. Sour fruits of low acidity require less sugar; sweet
fruits require more.
__________________12. Juice rich in pectin content is thinner and runs down
the tube of the jelmeter more slowly than juice
__________________13. Jelmeter test is a graduated glass tube with an
opening at each end; used to determine the amount
of pectin in fruit juice.
__________________14. You may increase the fruit juice’s acidity by adding
kalamansi and lemon juice.
__________________15. Fruit juice that runs below the one-half mark of the
jelmeter after one minute, has a rich pectin content.
 What I Have Learned

You are now nearing the end of this module. If you are ready, write a
summary of what you have learned from the previous activities. If you need
to learn more, go back and review the activities that you have done.

Activity 5

Why is it necessary to follow the required amounts of pectin, sugar, and

citric acid in preserving fruits according to approved specifications?
________________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
________________________________________________________________________
 What I Can Do

Activity 6 Fill in the blanks

Direction: Fill in the missing word. Select your answer from the box.

acidity sugar and acid too much sugar

commercial citric moderate flavor of the fruit
pectin and acid lack acid boiling point
jelly-like ¾ cup

1. The fruit juice is rich in pectin if there is a transparent _________lump.

2. Fruits rich in both _______and ______ are guava, santol, tamarind, and apple.
3. Fruits that ____________ may be mixed with other fruits with high acid content.
4. The amount of sugar is reduced to _______ for fruit moderate in pectin.
5. When a papaya is used, add a small amount of acid to bring out the
___________________ and prevent crystallization of sugar
6. The proportion of sugar to be added depends upon the ___________ of the juice
and the amount of pectin present.
7. _________________ must be avoided for it will make the product too sweet and
mask the delicate flavor of the fruit.
8. The end point of jelly cooking ranges from 4°- 5°C above ______________ of
water.
9. The fruit juice has a __________ amount of pectin if the jelly like clot is not very
firm and is broken into two or three lumps.
10. You may increase the fruit juice’s acidity by adding kalamansi, lemon juice
or _____________________.

Activity 7 Demonstration

Safety Tips
 Do this with the supervision of your teacher, parent or guardian at home.
 Always wear your Personal Protective Equipment (PPE) such as gloves,
apron, hairnet, facemask and eye protector.
 Be careful of using knives and stove.
 Be careful in using denatured alcohol because it is dangerous; it is highly
flammable. During and after using it, keep away from sparks and open
flames. Keep container tightly closed.
 Do not taste the fruits or juice mixed with denatured alcohol because it is
poisonous.
 Wash your hands before and after the activity.
 Observe proper sanitation.

Direction: Test the pectin and acid content of the fruit by using alcohol test
and standardized test according to approved specifications.
Demonstrate the testing of at least 4 kinds of fruits
 available in your locality. Follow the procedures correctly.

A. Testing the pectin content by Alcohol Test

Raw materials: fruits, denatured alcohol

Tools: knife, chopping board, sterilized glass jars, casserole, wooden

spoon, measuring spoons, strainer
Procedure:
1. Prepare the ingredients and materials needed.
2. Wash the fruit very well. Cut it into halves diagonally.
3. Sieve juice with hand juice extractor in a glass jar.
4. Mix two tablespoons of denatured 95% alcohol with one tablespoon
of fruit juice.
5. Observe the fruit juice added to denatured alcohol.

6. Present your output.

Pectin content indications:

Rich- jelly-liked lumped is formed
Moderate- jelly-like clot is not very firm and broken
Little - clot is broken into numerous small pieces

B. Testing acid content using standardized test

Raw materials: fruits, kalamansi, water

Tools: knife, chopping board, sterilized glass jars, casserole,

wooden spoon, measuring spoons, strainer

Procedure:
1. Prepare the materials needed.
2. Wash the fruit very well. Cut into halves diagonally.
3. Sieve juice with hand juice extractor in a glass jar.
4. Mix one tablespoon of kalamansi juice and eight tablespoons
(1/2 cup) of water.

5. Present your output

Note:
Your performance will be evaluated using the rubric below:
Directions: Ask the teacher to assess your performance in the following
critical task and performance criteria below. You will be rated
based in the overall evaluation on the right side.

SCORING RUBRICS

Level Achieved PERFORMANCE LEVELS

10- Perform the skill very satisfactorily without supervision

and with initiative and adaptability to problem situations.
7- Perform the skill satisfactorily without assistance or
supervision
4- Perform the skill less satisfactorily but requires some
assistance and/or supervision
1-Perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision

Assessment

Directions: Read each item carefully and choose the best answer. Encircle the
letter of your choice.

1. What will you do if a fruit juice is deficient in acid?

a. add sugar
b. cool the fruit
c. boil the fruit
d. mix with other juices high in acid

2. Which of these is an essential ingredient in processing fruits by

sugar concentration?
a. juice
b. pectin
c. water
d. fruits

3. What ingredients determine the amount of sugar needed in making jellies,

jams, and marmalades?
a. fruit and acid
b. fruit and sugar
c. fruit and pectin
d. pectin and acid
4. Which of these fruits is rich in acid but low in pectin in preserving?
a. grapes
b. orange
c. papaya
d. sweet apple

5. Which of these fruits is rich in pectin but low in acid in preparing jelly?
a. santol
b. banana
c. tamarind
d. pineapple

6. Using the standard acid solution in comparing fruit juice, how should it
be prepared in testing the fruit’s acidity?
a. mix 1 tablespoon kalamansi juice to 6 tablespoons water
b. mix 1 tablespoon kalamansi juice to 7 tablespoons water
c. mix 1 tablespoon kalamansi juice to 8 tablespoons water
d. mix 1 tablespoon kalamansi juice to 10 tablespoons water

7. What substance makes jam and jelly firm and rigid in structure?
a. acid
b. fruit
c. sugar
d. pectin

8. Which of these tests is a way of testing pectin content of fruits?

a. sheet test
b. cooking test
c. cold water test
d. thermometer test

9. How much sugar must be added to a jam if fruit is rich in pectin?

a. ¼ cup sugar per cup of juice
b. ½ cup sugar per cup of juice
c. 2/3 cup sugar per cup of juice
d. 1 cup sugar per cup of juice

10. Which of these tests is a way of testing the setting end point of jelly?
a. alcohol test
b. cooking test
c. viscosity test
d. thermometer test
11. How is alcohol test used to determine the pectin content of fruits?
a. mix juice and denatured alcohol
b. boil juice with denatured alcohol
c. drop juice in denatured alcohol
d. let juice and alcohol run down the jelmeter tube
12. How are you going to perform the cold plate test?
a. let bubbles jump out of the pan
b. cook a small portion of the juice
c. dip a wooden spoon into the syrup, tilt the spoon until the
syrup runs down the side.
d. pour a small amount of the boiling syrup into a saucer with
water and push with finger then syrup form

13. What testing instrument is used to measure the pectin contents of

fruits?
a. jelmeter
b. thermometer
c. refractometer
d. graduated pipette

14. What characteristics of fruit juices with high pectin content?

a. it will gel
b. non viscous
c. not very firm
d. has cloudy jelly like lump

15. How does alcohol test used to determine the pectin content of fruits?
a. mix juice and denatured alcohol
b. boil juice with denatured alcohol
c. drop juice in denatured alcohol
d. let juice and alcohol run down the jelmeter tube
 Additional Activities

Congratulations! You’ve come so far to our lesson. I hope you’ve learned a lot
about our lesson and you are now knowledgeable about preparing acid, pectin and
sugar mixture, the required measurement according to the approved specifications.

Direction: Answer the following questions.

1. Why is identifying of a pectin content of a certain fruits is important?
____________________________________________________________________

____________________________________________________________________
2. What part of the lesson did you find interesting and useful in your
daily life?
____________________________________________________________________
_____________________________________________________________________

3. What are the examples of sugar concentrated products? Give each

characteristic.
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
No. What I What’s New
Know
Activity 1 Activity 4 Activity 6 Assessmen
t
1. D 1. sugar 1.too sweet 1.jelly-like 1.D
2. B 2.alcohol test 2.Pectin 2.pectin 2.B
and acid
3. A 3.cooking 3.True 3.lack acid 3. D
test
4. A 4.thermometer 4. 8 4.3/4 cup 4.A
tablespoons
5. A 5. cold water 5. True 5.flavor of 5.B
the fruit
6. C 6. Sugar 6.acidity 6.C
7. D 7. True 7.Too much 7.A
sugar
8. D 8.rich in both 8.boiling 8.B
pectin and acid point
9 B 9.4°-5° 9.moderate 9.D
10 D 10.True 10.commer 10.D
cial citric
11 B 11.sweet,sour 11.A
12 A 12.thicker 12.D
13 A 13.True 13.A
14 A 14.True 14.A
15. D 15.lowpectin 15.A
content
Answer Key
References
Competency Based Learning Material Fourth Year- Food Processing
NC II
http://journeytoforever.org/farm_library/AD3.pdf
https://www.allotment-garden.org/recipe/jam-jellies-
marmalade/how-to-test-for-pectin/
https://www.meatsandsausages.com/jams-jellies/testing
http://foyupdate.blogspot.com/2015/03/the-cold-plate-test-for-
marmalade.html
http://ecoursesonline.iasri.res.in/mod/page/view.php?id=5838
https://extension.umn.edu/preserving-and-preparing/making-jams-
marmalades-preserves-and-conserves
http://sds.chemtel.net/webclients/ram/XQ6210.pdf
https://www.exploratorium.edu/cooking/icooks/article_6-03.html
https://www.meatsandsausages.com/jams-jellies/testing
 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.

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