PERFORMANCE TASK: FERMENTATION

I. OBJECTIVE:
Learners should be able to generate fermented products that would explain the
factors affecting the rate of chemical reactions applied in food preservation.

II. PROCEDURES:
1. Class will be divided into 4 or 5 groups.
2. Each group will be assigned with a fermented product that they need to make within a
week or two. The group will be divided into 2 sets that will make the same fermented product
to be compared for testing.
3. Members of the group will conduct their research on how to make the fermented product
assigned to them.
4. Each group should have an organized documentation of the procedures starting from day
1.
5. When the fermentation process is done and the final product is ready, the group should be
able to submit the following:
A. Write-up with the following contents;
Name of the product
Materials
Procedures
Daily observation
Documentation on a daily basis
Factors affecting the rate of chemical reaction during fermentation of the
product
Benefits of the product
B. Two sets of the fermented product

Each group will be graded based on the following criteria:

Write-up-------------50%
Actual product----50%
Total-----------------100%