Special Program in

Technical Vocational
Education
9
Quarter
1
Food Processing
Special Program in Technical Vocational Education – FPT – Grade 9
Quarter 1 – Module 4: Prepare Raw materials for Fermentation
First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Rachael D. Jose
Editor:
Reviewers: Susan O. Grijalvo
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City
 Special Program in
Technical Vocational
Education
9
Quarter 1
Self-Learning Module 4
Prepare Raw Materials for
Fermentation

https://amzn.to/2D6McB3

https://bit.ly/30WM8MF

https://bit.ly/2EriIP1
Introductory Message

For the Facilitator:

Welcome to the Special Program in Technical Vocational Education Food

Processing by Fermentation Grade 9 Self-Learning Module on Prepare Raw Materials
for Fermentation.

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through Mayor, Honorable
Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K to 12
Curriculum using the Most Essential Learning Competencies (MELC) in developing
this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character 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. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Special Program in Technical Vocational Education Food

Processing by Fermentation Process Grade 9 Self-Learning Module on Prepare Raw
Materials for Fermentation.

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 material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

This module covers on the preparation of raw materials for wine, vinegar and
burong.

At the end of the module, the student should be able to:

1. prepare raw materials for fermentation;

2. differentiate wine, vinegar and burong; and

3. appreciate the importance of preparing the raw materials for fermentation.

PRETEST

Directions: Read the sentence carefully. Choose the letter of correct answer. Write
your answer on then space provided.

______1. It is a sour liquid condiment made from sugary or starchy materials by

alcoholic fermentation followed by an acetous one.

a. Burong c. Vinegar
b. Wine d. Raw materials

______2. It is an alcoholic drink typically a product of partial or complete fermentation

of juice of grapes.

a. Burong c. Vinegar
b. Wine d. Raw materials

______3. What materials still in their natural or original state, before processing or
manufacturing.

a. Burong c. Vinegar
b. Wine d. Raw materials

______4. A fruits which is clustered with small black round fruits.

a. Bignay c. Katsuri
b. Lipote d. Roselle

______5. A fruit sometimes called black berries.

a. Bignay c. Katsuri
b. Lipote d. Roselle
 RECAP

Directions: Carefully read the following sentence and pick the correct answer within
the box. Write your answer before number on the space given.

Nutritive value Blemish

Sort Bruise

Grade Firm

_________1. A separation based on a single measurable property of raw material

units.

_________2. Fruits and vegetables with signs of decaying or discoloration, slightly

impaired or injured

_________3. It categorized according to difference in weight, size, color, maturity.

_________4. To injure the surface of the skin without breaking it but causing
discolouring.

_________5. Fruits and vegetables having nutritious property.

LESSON

Learning Outcome 1

PREPARATION OF THE RAW MATERIALS FOR FERMENTATION

Definition
WINE – is an alcoholic drink typically a product of partial or complete fermentation
of juice of grapes.

VINEGAR – is a sour liquid condiment made from sugary or starchy materials by

alcoholic fermentation followed by an acetous one.

BURONG – All Burong dishes rely on lactic acid fermentation to preserve food.
RAW MATERIALS – materials still in their natural or original state, before
processing or manufacturing.
PREPARATION OF FRUITS AND VEGETABLES FOR PROCESSING

Raw vegetables required 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
essentials. All spoiled portions should remove. The kind of vegetables 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 tends to decrease their nutrient
contents. Nutrients loss is affected by a number of factors:

a. Nature of the vegetable

b. Treatment before cooking
c. Size of the pieces

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

https://bit.ly/3gb3c81
https://bit.ly/30YqEyN

b. Lipote- the fruit resembles the duhat except for its round shape. It has black
skin with flesh which is sweet when ripe. It is sometimes called duhat
washing.

https://bit.ly/3jSsnys https://bit.ly/3ffDAp4

c. Kasturi- kind of mango similar to tiesa, an unripe green color and a ripe
yellow in the center.
 https://bit.ly/312dpNo
https://bit.ly/3352Zzq

d. Bignay- sometimes called black berries. It has small round fruits in cluster.

https://bit.ly/3fcaN4O
https://bit.ly/2EnMgNl

Sanitary Food Handling Practices

Hygiene should be practiced to prevent food contamination (the transmission
of disease) and to prevent food poisoning. Hygiene protocols speech 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 designs
ted cutting boards for preparing raw meats and vegetables). Cleaning
may involve use of chloride 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 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 environment
where refrigeration is not feasible).
 Labelling food to indicate when it was produced (or, 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. The
weight should be recorded properly.
 ACTIVITIES

ACTIVITY 1. NAME ME!

Directions: Identify according to its characteristics. Write your answer on the

space provided.

_________1. A fruit resembles the duhat except for its round shape. It has black
skin with flesh which is sweet when ripe.

_________2. A fruit with an unripe green color and a ripe yellow in the center,
similar to tiesa.

_________3. A fruit which is clustered with small black round fruits.

_________4. It has a red petals used for making a fine sparkling red wine. Belong to
the gumamela family.

_________5. A fruit sometimes called black berries.

ACTIVITY 2.

Directions: Write the desirable characteristics of the following fruits. Based

on the description on the activity 1.

RAW MATERIALS CHARACTERISTICS

1. ROSELLE

2. LIPOTE

3. RIPE KASTURI

4. BIGNAY

5. UNRIPE
KASTURI

ACTIVITY 3.

Directions: Draw the given raw materials and color it accordingly.

. RIPE KATSURI

BIGNAY

LIPOTE

ROSELLE

UNRIPE KATSURI
 WRAP-UP

Based on the lesson we discussed today,

what have you learned on the preparation
of raw materials for fermentation.

https://bit.ly/39xlU7f

VALUING

Why it is important of sanitary food handling practices. Cite

some of the protocols to include by writing your thoughts
on the space provided.
________________________________________________
________________________________________________
________________________________________________
________________________________________________
________________________________________________
________________________________________________
https://bit.ly/39xlU7f
________________________________________________
________________________________________________
_

POSTTEST

MATCHING TYPE
 Activity 1.
1. LIPOTE
2. KASTURI
3. BIGNAY
4. ROSELLE
5. BIGNAY
Activity 2.
1. A fruit with a ripe yellow in the center, similar to tiesa.
2. A fruit which is clustered with small black round fruits, sometimes
called black berries.
3. A fruit resembles the duhat except for its round shape. It has black
skin with flesh which is sweet when ripe.
4. It has a red petals used for making a fine sparkling red wine. Belong
to the gumamela family.
5. A fruit with an unripe green color, similar to tiesa.
Activity 3. Will be given by the student.
Pretest Posttest Recap
1. C 1. TRUE 1. SORT
2. B 2. TRUE 2. BLEMISH
3. D 3. TRUE 3. GRADE
4. A 4. TRUE 4. BRUISE
5. A 5. FALSE 5. NUTRITIVE VALUE
KEY TO CORRECTION
_______5.Refrigerate food to prevent contamination by vermin.
_______4. Clean food preparation areas and equipment.
_______3. Labelling food is to indicate when it was produced.
_______2. Weighing is to get the exact mass of the prepared raw materials.
_______1. Proper storage of food to prevent contamination by vermin.
and write FALSE, if the statement is incorrect.
Directions: Read the statement carefully. Write TRUE, if the statement is correct
 References
A. Books

De Leon , Sonia Y. and Guzman , Matildo, P. Preservation of Philippine Foods, A

Manual of Principles Procedures. Phoenix Publishing House Inc. 1982

Calma, Ursula E. and Rosario, Marissa del E. Food and Nutrition 1, Home
Economics

University of Life Fruit and Vegetables Processing Revised Edition Meralco

Avenue, Basig

Diaz, Eden C. Technology and Home Economics 3, Home Economics pp. 126-129

Espejo, Jasmin and Tumonde, Alberta Fish Cookery

K to 12 Basic Education Curriculum Technology and Livelihood Education

Learning Module

B. Online Sources

Ma. Carina Santiago- Villanueva, Processed Food and Beverages Sector

Competency Base Learning Materials for Food Processing NC II,
https://bit.ly/3e66M1g