Republic of the Philippines

CAPIZ STATE UNIVERSITY

SIGMA SATELLITE COLLEGE
Sigma, Capiz

FSM 103 - Food Processing Packaging and Labeling

2ND Semester AY 2021-2022

Module 2
Fruits and Vegetables Processing

At the end of the module the student must have:

1. identified fruits and vegetables.
2. discussed procedures in preparing fruits and vegetables for processing.
3. defined pickling.
4. discussed the general direction in making jams, jellies, marmalades, chutney, conserve, ketchup candies and
candied fruits.
5. valued the importance of following the direction in making jams, jellies, marmalades, chutney, conserve,
ketchup, candies, and candied fruits
6. wrote the procedures in preparing pickling solution.

Fruits and Vegetables Possible for Processing

FRUITS PREPARATION
Apple Wash, peel, core and slice crisp, firm. Slice medium apples into twelfths large one into
sixteenth.
Apricots Wash, halve and pit firm, rip apricots. Peel and slice if desired. If apricots are not
peeled, heat in boiling water for ½ minutes to keep skins from toughening during
freezing in cooled water, drain.
Avocados Select avocados that yield gentle pressure with rid free from dark blemishes peel fruit,
cut in half and remove pit. Avocados are best frozen as puree- unsweetened for salads
and sandwiches, sweetened for other uses. Avocados are not satisfactory frozen whole
or sliced. For better quality product and ¼ teaspoon (750 mg) ascorbic acid to each
quart of puree or add 1 teaspoon lemon juice for each other 2 avocados.
Bananas Select firm ripe bananas. Peel; mash thoroughly. And add ½ teaspoon (1500 mg)
ascorbic acid per cup of mashed banana. Packed in moisture – vapour resistant
container.
Blackberries or Wash and sort fully ripe, firm berries. Discard soft or detective berries.
Dewberries
Blueberries or Wash and sort fully ripe, berries, removing leaves, steam and detective berries.
huckleberries
Cherries: sour Wash, stem and pit bright tree ripened cherries.
Cherries: sweet Wash, stem and pit bright tree ripened cherries of dark- colored slice.
Melons: Cantaloupe, Select firm- flesh, well-colored, ripe melons. Remove seeds and peel. Cut into slice,
honeydew or cubes or balls.
watermelon
Peaches or nectarines Sort, wash and peel- ripened fruit
Pears wash, peel, core and slice crisp, firm, well-flavoured pears.
Persimmons Select orange- colored, soft-ripe persimmons. Sort, wash, peel and cut into sections.
Press fruit through a sieve to make a puree. For a better product, to each quart of puree
add 1/8 teaspoon (375 mg) ascorbic acid. Puree made from native varieties need no
sugar. Puree made from cultivated varieties maybe packed with or without sugar.
Pineapple Select firm, ripe pineapple with full and aroma. Pare and remove core and eyes. Slice,
dice crush or cut the pineapple into wedges or sticks.
Raspberries Wash and drain, full, well-colored berries.
Strawberries Wash and remove caps from fully ripe, firm berries with a deep-red color.
VEGETABLES PREPARATION

Globe artichoke hearts Select those with uniformly green color, compact globes and tightly adhering leaves.
Remove all leaves and choke or fuzzy portion. The portion that is left at the base is the
heart. Cut away the stem just below the heart and trim any woody portions. Wash hearts
in cold water and drain. Blanch, cool and drain. Pack, leaves no headspace. Seal and
freeze.
Jerusalem artichokes See Irish potatoes

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Asparagus Wash thoroughly, sort, by size. Cut in 2-inch lengths or leave in spears. Blanch, cool
land drain. Package, seal and freeze.
Beans: green or wax Select young tender beans. Wash and remove ends. Leave whole, slice or cut into 1-inch
to inch lengths. Blanch, cool and drain. Pack, leaving no headspace. Seal
And freeze.
Broccoli Wash and trim. If insects are present soak ½ hour in solution of teaspoon salt to 1 gallon
of cool power. Split lengthwise into pieces no more than 1-1/2 inches across. Blanch,
cool and drain. Package, seal and freeze.
Brussels Sprouts Select green, firm, compact heads. Make sure no insects are present. Trim, removing
coarse outer leaves. Wash and sort. blanch., cool and drain. Package, seal and freeze.
Cabbage (for cooked Select fresh, compact heads. Make sure no insects are present. Trim, removing coarse
dishes) outer leaves. Wash and sort. Blanch, cool and drain. Package, seal and freeze.
Carrots Select tender, milk-flavoured carrots. Remove tops. Wash and peel. Leave small carrots
whole. Cut other in ¼-inches cubes, thin slices or lengthwise strips. Blanch, cool and
drain package, seal freeze.
Cauliflower Choose tender, firm, snow-white heads. Break into pieces about 1 inch across. Wash, if
insects are present, soak ½ hour in solution of 4 teaspoons salt to 1 gallon of cold water.
Drain. Blanch, cool promptly and drain. Package, seal and freeze.
Celery (for cooked Select crisp, tender stalks, free from strings. Wash thoroughly, trim and cut stalks into 1
dishes) inch lengths. Blanch, cool promptly and drain. Package, seal and freeze.
Corn: on the cob Sort ears according to size. Small ears - 1- ¼ inches or less in diameter. Medium ears –
1- ¼ to 1- ½ inches in diameters. Large ears – over 1- ½ inches in diameter. Blanch,
cool completely and drain. Package, seal and freeze.
Eggplant Wash, peel and slice 1/3 inch thick. Blanch, in gallon of water containing 4 ½ teaspoon
citric acid or ½ cup lemon juice. Cool and drain. Package, seal and freeze.
For frying- package the drained sliced with freezer wrap between slices. Seal and
freeze.
Green: beat green Select tender leaves. Wash and remove stems. Blanch, cool and drain. package
Collars, chard, kale, Seal and freeze
mustard greens, spinach
or turnip greens
Fresh herbs(for cooked Wash, drain and pat dry with paper towels. Wrap a few springs or leaves in freezer wrap
dishes) and place in a freezer bag. Seal and freezer.
Kohlrabi Select stems when fully growth but tender. But off tops and roots. Wash and peel off the
though bark. Leave whole or dice in ½ inch cubes. Blanch, cool promptly and drain.
Package, seal and freezer.
Mushrooms Choose mushrooms free of spots. Sort by size: wash and trim ends. For better color,
soak 5 minutes in a solution of 1 pint water and 1 teaspoon lemon or 1 ½ teaspoon citric
acid. Blanch, cool and drain.
Okra Wash ponds and separate into a small pods 9 4 inches or less and large pods. Remove
the stems at the end of the seeds cells, being careful not to expose the seeds cells.
Blanch, cool and drain. Leave whole or slice crosswise. Package, seal and freeze.
Onion (for cooked dishes Choose mature bulb and clean as for eating. Blanch, cool promptly and drain, package,
only) seal and freeze.
Green Onions Young green onions may be chopped for salads and sandwiches and frozen without
blanching, but they will not be crisp. They will flavoured but maybe be slightly tough.
Onion Rings Wash, peel and slice onion. Separately brings into rings. Blanch, cool promptly, drain
and coat with flour. Dip in milk. Coat with a mixture of equal parts cornmeal and
pancake mix. Arrange in a single layer on a tray. Freeze. Pack into containers using
plastic wrap to separate the layers. Seal and freezer. To serve, fry frozen rings in 375 oil
until golden brown.
Peas: edible pod (snow, Choose table-ready, tender pods. Wash, remove blossoms ends and string. Leave whole.
sugar, sugar snap or Blanch, cool and drain. Package, seal and freeze.
Chinese)
Pease: field Wash pods, shell, blanch, cool and drain. Package, seal and drain.
Pease: green Pick sweet and tender table-ready peas. Shell, blanch, cool and drain. Package, seal and
freeze.
Peppers: hot Wash and remove stems. Package, seal and freeze.
Peppers: sweet Wash, cut in half, remove stems and seeds. If desired, into ½ inch strips or rings. For
use in cooked dishes-blanch, cool and drain. Package, seal and freeze. For use in
uncooked or cooked food-do not blanch. Package, seal and freeze.
Peppers: pimiento Peel by roasting in oven at 400 to 450 0F for 6 to 8 minutes or until skins can be rubbed
off. Wash off charred skins, remove stems and seeds. Package, seal and freeze.
Potatoes: Irish Select new potatoes directly from the garden. Peel or scrape and wash. Blanch and cool.
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 Package, seal and freeze.
For French fries-wash and peel mature potatoes. Cut into 1/3-inch by 3/8 inch strips.
Rinse in cold water, dry thoroughly. Deep fry in hot fat (360 0F) for about 5 minutes
until tender but not brown. Drain and cool. Package, seal and freeze. To serve, heating
470 0F oven until golden brown.
Pumpkin See winter squash
Rutabagas Select young, medium-sized rutabagas. Cut off tops, wash and peel.
Cubed-cut into cubes, blanch, cool, and drain, seal and freeze.
Mashed-cut into chunks and cook until tender in boiling water. Drain, mash, and cool.
Pack into containers, seal and freeze.
Chayote Squash Select those with tender skins, wash, remove stem blossom end. Do not pare. Device
removing seeds. Blanch, cool and
Vegetable pear Drain package, seal and freeze.
Summer squash Select young tender squash. Wash and cut into ½ inches slides. Blanch, cool and drain.
(including Zucchini) Package, seal and freeze. Grated zucchini for baking-steam in small quantities until
translucent. Pack in amounts used in recipes, allowing headspace. Put container in cold
water to cool. Seal and freeze drain before using in baking.
Winter Squash (including Select mature squash or pumpkin. Wash cut into small pieces and remove seeds. Cook
squash) and pumpkin until soft boiling water, in steam or in 350°F oven. Removed pulp from rind. Mash, cool
and freeze.
Sweet potatoes Wash and sort sweet potatoes according to size. Cook until tender in water, steam. To
prevent whole or sliced sweet potatoes from darkening, dip for five second in solution
of 1 tablespoon citric acid or ½ cup lemon juice per quart of water. To prevent mashed
sweet potatoes from darkening mixed 2 tablespoons orange or lemon juice with each
quart of mashed sweet potatoes. Package, seal and freeze.
Tomatoes Wash: dip in boiling water for 30 seconds to loosen skins. Peel core, leave whole or cut
in piece, package, seal and freeze.
Tomato juice Wash and trim tomatoes. Cut into quarters or eights. Simmer 5 to 10 minutes.
Tomatoes, stewed Remove stems, peel and quarter ripe tomatoes. Cover cook until tender (10 to 20
minutes). Cool, package, seal and freeze.
Green tomatoes Select firm, sound green tomatoes, wash, core and sliced ¼ inches thick. For frying-
pack the slice into containers with freezer wrap between the slices. Seal and freeze.
Turnips Select small to medium, firm, mild-flavoured turnips, wash, peel and cut ½ inch cubes.
Blanch, cool and drain. Package, seal and freeze.

PICKLING
Pickling is also known as brining or corning is the process of preserving food by anaerobic fermentation
in brine (a solution of salt in water ) to produce lactic acid, or marinating and storing it in an acid solution, usually
vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In
south Asia, edible oils are used as the pickling medium with vinegar.
Another distinguishing characteristic is a pH less than 4.6, which is sufficient to kill most bacteria. Pickling
can preserve perishable foods for 1 months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon
or cloves, are often added.-If the food contains sufficient moisture, a pickling brine may be produced simply by
adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out
excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other
pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling (which includes
fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the
solution, the temperature are low, leuconostox mesenteroides dominates, producing a mix of acids, alcohol, and
aroma compounds. At higher temperatures lactobacillus plantarum dominates, which change lactobacillus with
higher acidity.
Pickling began 400 years ago using cucumbers native to India. This was used as a way to preserve food for
out of season use and for long journeys, especially by sea. Salt pork and salt beef were common staples for sailors
before the days of steam engines. Although the process was invented to preserve food, pickles are also made and
eaten because people enjoy the resulting flavors. Pickling may also improve the nutritional value of food by
introducing B vitamins produces by bacteria.
The term pickle is derived from the Dutch word pekel, meaning brine. In the U.S. and Canada, the word
pickle alone almost always refers tona pickled cucumber (others types of pickles will be described as "pickled
onion," " pickled cauliflower,"etc.) Except when it is used figuratively. In UK, pickle (as in a "cheese and pickle
sandwich") refers to ploughman's pickle, a kind of chutney.

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 DO'S AND DON'TS OF PICKLING
FRUITS AND VEGETABLES
1. Select your product - use only firm, fresh, unbruised fruits and vegetables of the best quality. Cucumbers and
tomatoes are best of pickled on the day that are harvested fruits may be slightly under ripe.
2. Check your equipment - use a stove or clean wooden container for curing and fermentation. You may find a 2
or 4 gallon container at home useful. A glass jar container may also be used for cooked pickles in bottle or
enamel ware, glass, or stainless steel, spoons for stirring.
3. Work quickly to conserve freshness - apply this method to avoid deterioration and avoid delaying of pickling.
4. Choose your method - use modern pickles recipes. Follow the suggested procedures within reason and taste the
pickles before storing them in a cool and dry place. And do not place them at direct sunlight to retain its taste.
5. Watch your time table - increase the salt concentration as called for in the suggestion procedure.

THE PICKLING SOLUTION

Vinegar, sugar, and spices are the main ingredients in the pickling solution. Alum and turmeric are often
added to improve the crispness and color of the finished products. The final syrup should be at least 2.5 % acetic
acid. Pickles are apt to spoil if the final acidity is lower than this.
Vinegar - vinegar gives flavor to pickles, makes the product crisp, and acts as preservative.
Sugar - sugar acts as preservative mainly by increasing the density of the pickle solution. It also adds
sweetness to the product.
Spices - the most common spices added to pickled products are whole cloves, whole all spice, celery seed,
mustasa seeds, cinnamon sticks, and peppercorn.

The General Direction In Making Jams, Jellies, Marmalades, Chutney, Conserve, Ketchup, Candies And
Candied Fruits Jams

JAM
Jam contains both fruit juice and pieces of fruit's (or vegetable's) flesh. It also defined as cooked and gelled
fruit (or vegetable) purees properly, the term "jam" refers to a product made with whole fruit, cutting pieces or
crushed. The fruit is heated with water and sugar to activate the pectin in the fruit. The mixture is then put into
containers.
Jams are usually made from pulp and juice of one fruit, rather than a combination of several fruits. Berries
and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into
small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit,
a bright color, a good fruit flavor and a semi-jellied texture that is easy to spread but has no free liquid.
Jams can be used as: spread of bread and buns, in the making of cakes, pudding, biscuits and dessert, and
as a filling of cakes and biscuits.

RULES FOR MAKING JAMS

1. Choose good quality crystallized sugar.
2. Use a large, shallow, open pan, greasing the bottom and oil to prevent burning.
3. Never move them for two thirds fill the pan.
4. Wash and prepare fruits according to its kind.
5. Choose firm, slightly under ripe, early fruit.
6. Cook the fruit on its own juice or in a little water to develop the pectin.
7. Allow the three-quarters of a pound of sugar to each pound of fruit.
8. Heat the sugar and add to the fruit.
9. Bring to the boil and cook quickly, stirring and removing scum with a metal spoon dipped in boiling water.
10. When the jam hangs in sheets from the spoon, or a teaspoonful, put on a cold saucer and when cooled has
crinkled surface, then the jam is cooked.
11. Avoid over cooking which darkens the jam.
12. Have clean, hot jars ready.
13. Fill the jars with the hot jam and allow to cool.
14. Cover with geunned paper covers, cellophane and rubber bands or screw tops.
Characteristics of a Good Jam
b. Good color and clear.
c. Firm consistency, but soft tender and jelly-like.
c. Same consistency throughout.
Care and Storage
Store in a cool, dark and dry place.

JELLIES

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 Jelly is a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice and set of using
naturally occurring pectin. Additional pectin may be added where the original fruit does not supply enough, for
example with grapes.
Jelly can be made from sweet, savory or hot ingredients. It is made by a process similar to that used of
making jam, with the additional step of filtering out the fruit pulp after the initial heating. A muslin or stockinet
"jelly bag" traditionally used as a filter, suspended by string over a bowl to allow the straining to occur gently under
gravity. It is important not to attempt to force the straining process, for example by squeezing the mass of fruit in
the muslin, or the clarity of the resulting jelly will be compromised.
"Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender
enough to quiver when moved, but holds angle when cuts."
Extracting juice — Pectin is best extracted from the fruit by heat, therefore cook the fruit until soft before
straining to obtain the juice ... Pour cooked fruit into a jelly bag which has been wrung out of cold water. Hang up
and let drain. When dripping has cease the bag may be squeezed to remove the remaining juice, but this may cause
cloudy jelly."

RULES FOR MAKING JELLIES

1. Prepare fruit and add one-quart water to each pound or prepared fruit.
2. Cook fruit and water until tender.
3. Tie a jelly bags to the legs of a chair placed upside down with a basin underneath.
4. Pour kettle of boiling water through the bag.
5. Empty the cooked fruit into the bag let it drip through.
6. Squeezing is quicker, that makes the jelly cloudy.
7. Put the pulp back into the pan, cover with water and summer for 30 minutes then empty to the jelly bag.
8. Repeat.
9. Keep the three lots of fruit separate as the first will make by far the clearest jelly.
10. Use one cupful sugar to one cupful sour fruit juice.
11. Use two-thirds of a cupful of sugar to one cupful of other fruit juices.
12. Cook a small quantity at a time as it tends to boil over easily.
13. Bring the juice quickly to the boil and boil for 5 minutes.
14. Add sugar, and stir until it is dissolved.
15. Cook the juice quickly until it jells.
16. The jelly is ready when the drops from the sides of a spoon flow together to make a sheet.
17. Have hot, clean glass ready.
18. Fill with the juice and allow becoming cold.
19. When cool, cover with paper, cellophane or paraffin box.

MARMALADES
Marmalades: A clear jelly fruit of pieces of fruits distributed evenly throughout. Generally, it contains
citrus fruit peels. The principles of jelly making apply to the preparation of marmalades.
British-style marmalade is a sweet preserve with a bitter tang made from fruit, sugar, water, and (in some
commercial brands) a gelling agent. American-style marmalade is sweet not bitter. In English-speaking usage,
marmalade almost always refers to a preserve derived from a citrus fruit, most commonly oranges, although onion
marmalade is also used as an accompaniment to savory dishes.
Marmalade include sliced or chopped fruit peels, which is simmered in fruit juice and water until soft;
indeed, marmalade is sometimes described as jam with fruit peel (although many companies now also manufacture
peel-free marmalade). Marmalade can also be made from lemons, limes, grapefruit, strawberries or a combination.

PREPARATION OF MARMALADES
1. Preparing the fruit. Generally, the juice and sliced fruit are prepared separately. They are only mixed
only during the final boiling of the fruit and juice sugar. In preparing marmalade from oranges or lemon, the fruits
are mixed in proportion of 1/2 kilograms of lemon to 2-5 kg. of oranges. They are sliced thinly about 3/16 of an in.
Place the sliced fruit in an aluminum or stainless steel kettle. Cover with 2 or 3 times its volume of water. Boil until
tender. Press the hot pulp in heavy cloth or in two thickness of cheese cloth to eliminate the fine fruit pulp.
2. Boiling. The juice and pulp combined after the peeled has been boiled in water until tender. If the peel
slices are very thin and the juice is rich in pectin, add to the juice. On the other hand, if the slices are thick, you may
add a large proportion by weight of peel. If whole or sliced fruit is used without previous separation of the peel and
the juice, be sure to boil the fruit first until tender before you add sugar.
3. Addition of sugar. The amount of sugar needed depends on pectin and acid than those deficient in one
both constituents.
4. End point. The juice, peel and sugar or sugar and sliced or chopped whole fruits are boiled to the jelling
point, usually 104 degrees centigrade. A good marmalade should be of jelly-like consistency and hot syrup.
5. Cooling. It is important to cool the marmalade partially to allow absorption of sugar by the peel and to
prevent the peel from coming the surface instead of remaining in suspension.
6. Flavoring. A small amount of oranges extract added and mixed to the marmalade after the boiling has
been completed will improve the flavor. This done because boiling removes much to the orange oil from peels.
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 7. Packaging and Pasteurizing. The marmalades should be packed in vacuum sealed glass of tin containers
to reduce oxidation of the product. Pasteurize in water at 82 degrees Centigrade except when filled and sealed at
above 85 degrees Centigrade.
CONSERVE
A conserve, or whole fruit jam, is a jam made of fruit stewed in sugar. Often the making of conserves can
be trickier than making the standard jam, because the balance between cooking, or sometimes steeping in the hot
sugar mixture for just enough time to allow the flavor to be extracted from the fruit, and sugar to penetrate the fruit,
and cooking too long that fruit will break down and liquefy. This process can also be achieved by spreading the dry
sugar over raw fruit in layers, and leaving for several hours to step into the fruit, then just heating the resulting
mixture only to bring to the setting point. As a result of this minimal cooking, some fruits are not particularly
suitable for making into conserves, because they require cooking for longer periods to avoid issues such as tough
skins. Currants, and a number of plums are among these fruits.
Conserve are fruit products made up of blending together 2 or more fruits. It is a mixture of fruits cooked
to consistency of a jam. Raisin and nuts are usually added. The first met occur in slices, shreds or chunks giving an
uneven texture. To consistency should be soft and easy to spread. It must be cooked rapidly. Stirring will be
necessary to prevent burning.

CHUTNEY
Chutney is a pungent relish of Indian origin made of fruit, spices and herbs. Although originally intended
to be eaten soon after production, modern chutneys are often made to be sold, so require preservatives — often
sugar and vinegar — to ensure they have a suitable shelf life. Mango chutney, for example, is mangoes reduced
with sugar.

KETCHUP
Ketchup (sometimes catsup in American English and Canadian English or tomato sauce in Commonwealth
English; see Etymology or refer to red sauce in Welsh English, Scottish English, and English of other parts of
England, such as the black country) is a sweet–and–tangy condiment typically made from tomatoes, vinegar, sugar
or high–fructose corn syrup and an assortment of vegetable seasonings and spices such as onions, all spice, cloves,
cinnamon, garlic, and celery.
Ketchup is often used with french fries (chips in UK) hamburgers, sandwiches and grilled or fried meat. In
Australia and New Zealand, Ketchup is sometimes used as a basis or ingredient for other sauces and dressings.

The Difference between Candies and Candied Fruits

CANDIED FRUITS
Candied fruits prepared by gradually concentrating than in syrup by repeatedly boiling until the fruit is heavenly
filled with syrup. On the other hand glazed fruit are prepared by coating the candied fruits with concentrated
solution of sugar confectioner glucose syrup. They also tried to produce a transparent product.
The finished products should not be soft fruits. Those that are ripe are the soft and will not stand the long
process.

CANDY
Candies are made chiefly from sugar. It supplies us with energy only. It does not supply any materials for
building or repairing tissues of cells. It contains no material for regulating the process of the body no sugar should
be used in limited amount. Only growing young people are very active and need fuel to furnish the necessary
energy no sugar is provided at right time in, moderate amount. Fruits also finish some sugar to our bodies and it
also furnish as with minerals, vitamins and cellulose.
The proper time to eat candy is at the end of the meal in place of dessert. Candy satisfies our feeling of hunger
very quickly. If eaten before a meal, our appetite is lost and we eat so much at the main dishes.

References:

Flores, E. (2014). Experimental Cookery & Food Preservation 2nd Edition, pp. 140 – 149, 156 - 163
Flores, E. (2014). Cook Book for Modern Food Processors & Entrepreneurs pp. 26 – 70
Osorno, R. and Bajao, G. (2019). Food Processing. Wiseman’s Books Trading, Inc.

Prepared by:

MELDRED DELA CRUZ- LAGON,EdD

Course Facilitator

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 Learning Activity (Module 2)
FSM 103 – Food Processing, Packaging and Labeling

Name:_______________________________________________________Yr. & Sec.:__________________

Date:___________________________________________Course Facilitator: Dr. Meldred Dela Cruz - Lagon

Drill. Multiple Choice Test.

Read the statements carefully and write the letter of the best answer on the space provided before each number.

___1. What is considered a health remedy, neutralizer, a cleaner, condiments, and a preservative?
A. Salt B. vinegar C. spices D. sugar
___2. Which is NOT the main ingredients in the pickling solution?
A. Flavoring B. vinegar C. sugar D. spices
___3. What is a sweet and tangy condiments typically made from tomatoes?
A. Chutney B. tomato sauce C. Ketchup D. conserve
___4. Which is the characteristics of a good jam?
A. Good color and dark C. slimy
B. Same consistency throughout D. overripe fruit used
___5. How to care and store jam?
A. Cool, dark, dry place C. low temperature
B. Even temperature D. nice place
___6. How to prepare bananas possible for processing?
A. Wash, peel, core and slice crisp C. select firm ripe, peel and mash thoroughly
B. Wash and drain, full D. wash and trim
___7. Which ingredients give flavor to pickles, makes the product crisp, and acts as preservative?
A. Sugar B. vinegar C. spices D. all of these
___8. Which style of marmalade is sweet, not bitter?
A. Indian marmalade C. Filipino Marmalade
B. British marmalade D. American marmalade
___9. How to prepare tomatoes possible for processing?
A. Wash, dip in boiling water C. drain, package and seal
B. Select mature, cut into small pieces D. select those with tender skin, wash
___10. How candies are made?
A. Made from syrup C. made from honey
B. Made chiefly from sugar D. made from factories

Essay. Discuss the following statements in not less than 10 sentences. (10 pts. each)
(Pls see attached rubric in our previous module)

1. Discuss procedures in preparing fruits and vegetables for processing.

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2. How to make pickling solution?
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