Special Program in

Technical Vocational
Education
9
Quarter
1
Food Processing
Special Program in Technical Vocational Education – FPT – Grade 9
Quarter 1 – Module 3: Sorting and Grading of Raw materials for Wine, Vinegar
and Burong
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)
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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 3
Sorting and Grading of Raw
Materials for Wine, Vinegar
and Burong

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 Sorting and Grading
of raw Materials for Wine, Vinegar and Burong.

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 Sorting and
Grading of raw Materials for Wine, Vinegar and Burong.

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 how to sort and grade fruits and vegetables and preparation
for wine, vinegar and burong.

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

1. sort and grade the raw materials for wine, vinegar and burong;

2. differentiate sorting and grading; and

3. appreciate the value of sorting and grading of raw materials for wine, vinegar and
burong.

PRETEST

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.

RECAP

Directions: Arrange the following steps chronologically. Use A for the first step, B for
second and so on. Write your answer on the space provided before each number.

_______1. Allow the surface to air-dry.

_______2. Sanitize the surface.

_______3. Scrape or remove food bits from the surface.

_______4. Wash the surface.

_______5. Rinse the surface.

LESSON

Learning Outcome 1

SORTING AND GRADING RAW MATERIALS FOR WINE, VINEGAR

AND BURONG

Definition of Terms:

Sorting - is a separation based on a single measurable property of raw material

units. It can be done to reduce spread of infection.
Grading – a degree in a scale classifying to quality, rank or worth. It categorized
according to difference in weight, size, color, maturity, etc.
Blemish – fruits and vegetables with signs of decaying or discoloration, slightly
impaired or injured
Bruise – to injure the surface of the skin without breaking it but causing
discoloring.
Raw Materials – materials still in their natural or original state, before processing
or manufacturing.
Nutritive Value – Fruits and vegetables having nutritious property

Sorting and Grading

Vegetable and fruits have higher perishability and greater variation than
fish and meat. That is why knowing how to select the good quality of fruits and
vegetables is important.
Sorting and grading are based on size and ripeness of fruits and vegetables.
It is crucial that you get to know that characteristics. Once ripe, the fruits are good
in taste. Fruits must be preserved and vegetables must be immediately cooked to
avoid damage to certain fruits‘ vitamin content, such as ascorbic acid in bananas,
which is significantly impaired when overrippened.
After harvesting the fruits and vegetables are sorted by size, color and
quality of the rind. Vegetables quality depends on favorable conditions of growth,
harvest season and fruit variety. Degree of maturity, size and uniformity of shape
and presence of defects. Injured, swollen and misshaped fruit and vegetables look.
Techniques in Sorting and Grading Raw Materials
It is the practice of separating products according the quality like color,
shape, maturity, feel, color, and smell. Sometimes, grader and sorter remove
leaves, stems and other undesirable object from produce.
In sorting and grading fruits and vegetables, the following qualities must be
considered.
These several factors to be considered in the selection of fruits and
vegetables. These have to do with the quality of fruits and vegetables the
consumers must know.
1. Good quality
2. Wholesomeness
3. Cleanliness
4. Uniformity of sizes
5. Free from blemishes
6. Freedom from undesirable substance
7. Desirable aroma, color, flavor and texture
8. Nutritive Value

The Nutritive Value of Fruits in dependent on such factors as:

1. Variety – different varieties often times vary in nutritive value such as

yellow colored flesh vs. white flesh
2. Kind - the food values contained in different fruits.
3. Stage of Maturity – matured fruits contain more vitamin C.
4. Size – large fruits contain more of its food value compared to inferior
size.
5. Season – abundance of fruits in seasons may supply you with more
nutritive value.
Note: intelligent selection does not rely on eye appeal. Skin defects have no
relationship to interior quality.

Common characteristics to choose when buying fruits

 Should be fresh, particularly those harvested in the morning

 Have better quality especially those that are in season but should
be cheap
 Ripe, having firm and smooth texture; avoid buying over ripe ones
 With attractive appearance
 With good color and aroma
 Cook immediately when overripe

Common characteristics to choose when buying vegetables

 Should be cheap if in season and should be plenty

  Free from bruises or blemishes that may impair its appearance
when cooked
 Good quality vegetables that will best suit the particular purpose
in cooking and possibly consider the cost
 Not wilted, choose leafy green vegetables
 Fresh and young or newly harvest

https://bit.ly/2P3EnyE
https://bit.ly/2Dh3Pht
Sorting and Grading
Sorting and Grading
Manually
using Simple Machine

Raw Materials are sorted on the basis of weight, size, shape or color

1. Weight Sorting 3. Color Sorting

2. Size Sorting 4. Shape Sorting

https://bit.ly/2Dd0eRv
https://bit.ly/304mlm8

Weight Sorting Size Sorting

https://bit.ly/3g5XwMf https://bit.ly/39xlU7f

Color Sorting Shape Sorting

 ACTIVITIES

ACTIVITY NO. 1. Riddles: GUESS WHO AM I?

Guess1: Who am I? Guess2: Who am I? Guess3: Who am I?

My body is round. I’m a green or purple. I may be sweet or

sour.
I’m white inside. I’m very sweet.
You need to peel me
I wear a red jacket. I have got a green leaf.
to eat me.
I am healthy fruit. If People make wine by
My name is the same
you eat me you can using my juice.
as that of a colour.
keep the doctors away
Ans.
Ans.
Ans.

Guess4: Who am I? Guess5: Who am I?

I‘m long. I’m big.

I’m white inside and I’m yellow inside and

yellow outside. brown outside.

You need to take off Have a wide

my peel before you eat cylindrical shape.
me.
Monkey like me. Ans.
Ans.

ACTIVITY NO. 2. SEPERATE ME

Directions: Identify which of them are rotten and unrotten fruits and
vegetables inside the box. Write your answer on the circle provided.
 https://bit.ly/2CVCula https://bit.ly/2X5kzzy https://bit.ly/3jMTbQp

https://bit.ly/2X8781H
https://bit.ly/3fdnWKS https://bit.ly/2PaZzT
n

1. Orange 3. Grapes 5. Carrots

2. Pineapple 4. Banana 6. Cabbage

ROTTEN UNROTTEN

WRAP-UP

What have you learned on the sorting and

grading of fruits and vegetables?

Write your answer in a paragraph form.

________________________________________
________________________________________
________________________________________
________________________________________
________________________________________
________________________________________
________________________________________
________________________________________
 VALUING

Why does sorting and grading of raw materials matter?

Please share your thoughts here, by writing it.
________________________________________________
________________________________________________
________________________________________________
________________________________________________
________________________________________________
________________________________________________

________________________________________________
________________________________________________
______

POSTTEST

MATCHING TYPE
Directions: Read the statement carefully. Write TRUE, if the statement is correct and
write FALSE if, the statement is incorrect. Write your answer on the space provided.
________1. After harvesting the fruits and vegetables are immediately sorted by size,
color and quality.
________2. Separating products according to the quality like shape, color and smell
are some techniques in sorting and grading.
_______3. You should purchase ripe fruit with a firm, smooth texture and a strong
color and aroma.
_______4. Vegetables must be immediately cooked to avoid damage to certain vitamin
content.
________5. Sorting and grading are based on sized and ripeness of fruits and
vegetables.
 KEY TO CORRECTION

5.CALIBRATE NUTRITIVE VALUE 5. TRUE 5.

4.ASSEMBLE BRUISE 4. TRUE 4.
3.CHECK GRADE 3. TRUE 3.
2. OPERATION BLEMISH 2. TRUE 2.
1. SPECIFICATION SORT 1. TRUE 1.
Recap Posttest Pretest

Carrots Cabbage
Banana Grapes
Pineapple Orange
UNROTTEN ROTTEN

Activity #2.

Pineapple 5.
Banana 4.
Orange 3.
Grapes 2.
Apple 1.
Activity #1.

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

Marves-Soriano, Nora. Food Selection, Preparation and Preservation. Rex

Bookstore, Quezon City Philippines, 1994

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