Evidence Plan

Competency Food Processing NC II

Standard:
Unit of Process Food by Sugar Concentration
Competency:
Ways in which evidence will be collected:

Demonstration &
(tick the column)

Observation &
Questioning

Questioning
Third Party

Portfolio

Written
Report
The evidence must show that the trainees….

 *Selection of Raw Materials

 Preparation of sorted fruits and vegetables

 Chopping/Cutting of fruits and vegetables

 *Boiling of fruits*

 *Mixing of chopped fruits or vegetable with

sugar*

 Fruits or vegetables are cooked in syrup based on

standards*

NOTE: *Critical aspect of competency

 TABLE OF SPECIFICATION

Percentage
Objectives / Content area / Application Analysis Evaluation of test
Topics 25% 35% 40%

Selection of Raw Materials 4.25 % 5.95% 6.8% 17 %

Preparation of sorted fruits and 3.5% 4.9% 5.6% 14 %

vegetables

Chopping/Cutting of fruits and 4.25 % 5.95% 6.8% 17 %

vegetables

Boiling of fruits 3.5% 4.9% 5.6% 14 %

Mixing of chopped fruits or vegetable 4.25 % 5.95% 6.8% 17 %

with sugar

Fruits or vegetables are cooked in 5.25% 7.35% 8.4% 21 %

syrup based on standards

TOTAL 100 %
 ITEM ANALYSIS

Percentage
Objectives / Content area / Application Analysis Evaluation of test
Topics 25% 35% 40%

Selection of Raw Materials 1 2 2 5

Preparation of sorted fruits and 1 1 2 4

vegetables

Chopping/Cutting of fruits and 1 2 2 5

vegetables

Boiling of fruits 1 1 2 4

Mixing of chopped fruits or vegetable 1 2 2 5

with sugar

Fruits or vegetables are cooked in 2 2 3 6

syrup based on standards

TOTAL 7 10 13 30
 WRITTEN TEST

Multiple Choices
Directions: Read and understand the question below. Choose and encircle the
letter of the correct answer.
Note: Do not write anything on the question sheet.
1. What is the other function of sugar in food aside from sweetener?
a. Preservative c. Brine
b. Bitter flavoring d. Sour Flavoring

2. Why is sorting and grading of raw material is important in food

processing?
a. To prevent-food spoilage until it can be consumed.
b. To obtain the required uniformity of raw materials for further
processing.
c. To protects the environment from harmful human activities.
d. To ensure processed food remains safe and in good condition.

3. The following are method of mixing fruits with sugar for processing sugar
concentration except;
a. Prepare the equipment and tools use for processing fruits for sugar
concentration
b. Prepare the raw materials for cooking jams
c. Wear personal protective gear
d. Measure the vinegar and prepare for boiling

4. How much sugar be added to fruit rich in pectin?

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

5. How are jellies cooked?

a. By boiling the fruit and strain the juice
b. By boiling mashed fruit and pulp with sugar
c. By cooking the juice until becomes clear and transparent
d. By boiling until the fruit is heavily impregnated with syrup
6. The following are the food safety practices except;
a. Proper Hand Washing
b. Wearing of Personal Protective Gear
c. Cleaning and sanitizing of food preparation area
d. Eating breakfast before reporting to work

7. Why is boiling an essential cooking method in food preparation?

a. Adds attractive color and flavor to food.
b. To enhance the texture of starchy foods and tougher proteins, making
them more edible.
c. To decrease wastage of food by preventing decay or spoilage of food.
d. To get energy and to perform life processes.

8. What is the purpose of microbiological and chemical test in raw material

selection?
a. To control the quality of the food as well as shelf-life.
b. To discover the presence of micro-organisms in the food.
c. To grab the attention of the customer.
d. It is an essential part of good hygiene and health.

9. How does the high concentration of sugar function as preservative?

a. It is makes food sweeter
b. It helps to multiply microorganism in the product
c. It enhances the color of the product
d. It prevents microbial growth by reducing the water activity in a
product.

10. The following are method and Procedure of Processing Food in

Sugar Concentration of Mango Jam except;
a. Choose fully ripe mangoes
b. Mash the pulp or flesh and measure. Add sugar
c. Wash very well, blanch, peel and scoop out the flesh.
d. Mix with vinegar

11. What is the most important factor to consider in selecting raw

materials?
a. Quantity b. Price
b. Quality d. Supply

12. How does boiling affect the nutritional value of food?

a. It is safe to eat food boil in proper temperature
b. It makes the food softer
 c. Reduces vitamin C content more than any other cooking method
d. It is easy for food to digest

13. Why do you need to blanch the mango before feeling when
processing mango jam?
a. Inhibit enzyme activity, preserving the color and retaining the
nutrients.
b. To pick up the moisture on the surface of the mango.
c. Prolong the shelf life and add mango to other food products.
d. To kill microorganism on the peel of the mango.

14. The following are the factors to consider when selecting fruits and
vegetables except.
a. Quality or freshness
b. Maturity or ripeness
c. Physical Attribute
d. Price

15. The advantages of fruits or vegetables grading.

a. To gain a higher market price
b. Removal of diseased, damaged and sub-standard par produce
c. Increase shelf-life
d. All of the above

16. Removing various fruit types from a fruit lot is a process of?
a. Packaging
b. Sorting
c. Checking
d. Cooking

17. Which cutting tools is used for cutting fruits and vegetables?
a. Paring Knife
b. Cutter
c. Scissor
d. All of the above

18. Why do we need to follow the proper time and temperature when
boiling fruits or vegetables?
a. To ensure that the fruits or vegetables are free from harmful bacteria
b. To preserve the fruits or vegetables
c. To make it easier to digest the fruits or vegetables
d. All of the above
19. What equipment is used for boiling fruits or vegetables?
a. Sauce pan with handle
b. Large, heavy-bottomed pot with a lid.
c. Wok
d. Casserole

20. What happen when you mix fruits or vegetables with sugar?
a. The fruits become sweet
b. It’s draw moisture out of the fruits
c. It’s a perfect dessert
d. All of the above

21. Why the proper level of acid is critical to gel formation?

a. It is the right combination with acid and sugar
b. It gives each spread its unique flavor and color
c. Low acid the gel will never set, high acid the gel will lose liquid
d. It’s contributing flavor and aids in gelling

22. Why is fruit best preserve in syrup?

a. To make it more juicy
b. It helps the fruit maintain its shape, color and flavor
c. It is convenient for the consumers
d. It is less cost compare to other way of preservation

23. Characteristics of a standard finished product of jam except;

a. Color is bright
b. Natural Flavor
c. Rough Texture
d. Thick and smooth when spread

24. The following are the reason why we need to put label in the
processed product, except
a. Help them to store and use it safely
b. Provide important information to consumers
c. Allow consumer to plan when they will consume or use it
d. Directly impact sales and profit as they offer detailed information
about the product
25. How can you avoid shriveling of fruits in fruit preserve?
a. Adding calamansi juice to soften the texture
b. Adding sugar immediately when cooking
c. Soaking the fruits in the sugar solution overnight
d. Cooking the fruits in boiling water until it softens

26. To determine the cooking end point of jam or jellies the following
are used except
a. Refractometer test
b. Refrigerator test
c. Thermometer test
d. Hot water test

27. How will you characterize the good jam?

a. Through its dark color
b. If it is spreadable
c. If it is too sticky to spread
d. When it has thin syrupy appearance

28. How should the fruits be tested to determine the proportion of

sugar to be added?
a. Pectin content
b. Acid content
c. Freshness
d. Maturity

29. How do marmalades differ from jellies?

a. It is soft
b. It contains pieces of sliced fruits
c. It assumes a moldable consistency on cooling
d. It is a gum like candy

30. How will you do the cold plate test?

a. Dip a wooden spoon into the syrup tilt until the syrup runs down the
side.
b. Let bubbles jump-out of the pan.
c. Pour a small amount of boiling syrup into a saucer with water push
with finger the syrup form.
d. Cook a small portion of the juice.
 ANSWER KEY

1. A
2. B
3. D
4. A
5. A
6. A
7. B
8. B
9. D
10. A
11. B
12. C
13. A
14. D
15. D
16. B
17. A
18. A
19. B
20. B
21. C
22. B
23. C
24. D
25. C
26. B
27. B
28. D
29. B
30. C
 Performance Test

Specific Instruction to the Candidate

Qualification FOOD PROCESSING NC II

Unit of Competency Process Food by Sugar Concentration

General Instruction:

Given the necessary tools, equipment, materials and utensils you

are required to perform processed food by sugar concentration base on the
standard procedures and product specifications within 60 minutes.

Specific Instruction:

1. Prepare all the necessary materials, tools and PPE

2. Wear your PPE
3. Clean and sanitize the food preparation surfaces.
4. Prepare fruits and other ingredients
5. Cook fruits with sugar
6. Check the endpoint
7. Fill the product into bottle and cap
8. Store the product
 Performance Criteria Checklist
Unit of Competency: Process Foods by Sugar Concentration
Name of Trainee: Edward R. Auxilio
CRITERIA YES NO
Did you……
1. Prepare all necessary materials, tools and PPE.
2. Wear PPE
3. Clean and sanitize the food preparation surfaces
4. Prepare fruits and other ingredients
5. Cook fruits with sugar
6. Check the endpoint
7. Fill the product into bottle and cap
8. Store the product properly
9. Clean the workstation after the activity
10. Perform the task within the given time
 QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge response

Extension / Reflection Questions Yes No

1. How do you clean and sanitize the food preparation surfaces? ❒ ❒
1. How important is the selection of good quality raw materials in
food preservation? ❒ ❒
2. Why is it important to practice a clean and safety in the food
preparation area every day? ❒ ❒
3. What are the procedures in testing the pectin content of the
fruits? ❒ ❒
Safety Question
4. How are you going to avoid cross contamination during food ❒ ❒
preparations?
5. How do you prevent food poisoning? ❒ ❒
6. What is the sequence of hand washing? ❒ ❒
7. Why is hand washing important? ❒ ❒
Contingency Questions
8. What will you do if the citric acid is not available? ❒ ❒
9. How will you sanitize the tools, utensils and food preparation ❒ ❒
surfaces if there is no sanitizing agents or solution?
Job Role / Environment Questions - Responsibility
10. What will you do to control food waste materials? ❒ ❒
11. Why do we have to practice 5’s in the workplace? ❒ ❒
12. What will you do if you found out that the raw materials ❒ ❒
you are going to use are poor quality and off specifications?
13. How do you maintain the good condition of equipment, ❒ ❒
tools and utensils?
Rules and Regulations
14. What are the safety rules in food preparation? ❒ ❒
15. What the basic hygiene rules in food preparation? ❒ ❒
16. What are the implementing rules and regulations of food ❒ ❒
safety act of 2013?

The candidate’s underpinning knowledge was ❒ Satisfactory ❒ Not

Satisfactory
 ACCEPTABLES ANSWER

Questions to probe the candidate’s underpinning knowledge

Extension / Reflection Questions

2. How do you clean and sanitize the food preparation surfaces?

Answer:
 Scrape or remove food from the surface.
 Wash the surface.
 Rinse the surface.
 Sanitize the surface.
 Allow the surface to air-dry.

3. How important is the selection of good quality raw materials in food

preservation?

Answer:
 Raw materials are a cornerstone of your final food product. It is, therefore,
essential that these ingredients meet your quality specifications as well as
regulatory food safety standards to ensure that you deliver high-quality end
products to your customers.

4. Why is it important to practice a clean and safety food preparation area every
day?

Answer:
 Keeping kitchens clean is an important step in preventing food poisoning.
There are many reasons for cleaning but the most important reason is to
ensure that all surfaces and equipment that come into contact with food are
not contaminated with food poisoning bacteria.

5. What is the easiest way of testing the pectin content of the fruits?

Answer:
 In the cooking test, a small portion of the juice boiled with sugar will gel if it
is rich in pectin.

Safety Question
6. How are you going to avoid cross contamination during food preparations?

Answer:
  To prevent this: Wash hands and surfaces often. Wash hands with soap and
hot water before and after handling food, and after using the bathroom,
touching dirty things; or handling pets. Harmful bacteria can spread
throughout the kitchen and get onto cutting boards, utensils, and counter
tops.

7. How do you prevent food poisoning?

Answer:
 Clean. Wash your hands and work surfaces before, during, and after
preparing food.
 Separate. Separate raw meat, chicken and other poultry, seafood, and eggs
from ready-to-eat foods.
 Cook. Cook food to the safe internal temperature to kill harmful bacteria.
 Chill.

8. What is the sequence of hand washing?

Answer:
 Wet your hands with clean — preferably running — water.
 Apply enough soap to cover all surfaces of your hands and wrists.
 Lather and rub your hands together briskly and thoroughly. Make sure to
scrub all surfaces of your hands, fingertips, fingernails, and wrists.
 Scrub your hands and wrists for at least 20 seconds.
 Rinse your hands and wrists under clean — preferably running — water.
 Dry your hands and wrists with a clean towel, or let them air-dry.
 Use a towel to turn off the faucet.

9. Why is hand washing important?

Answer:
 Washing hands can keep you healthy and prevent the spread of respiratory
and diarrheal infections.

Contingency Questions
10. What will you do if the citric acid is not available?

Answer:
 Use citrus fruits juice like lemon, Calamansi and etc. it is a great substitute
for citric acid

11. How will you sanitize the tools, utensils and food preparation surfaces
 if there is no sanitizing agents or solution?

Answer:

 Use boiling water in cleaning and sanitizing of tools, utensils and food
preparation surface if there is no sanitizing agent or solution.

Job Role / Environment Questions - Responsibility

12. How will you control food waste?

Answer:

 Avoid buying too much.

 Think twice before throwing food away.
 Always make a shopping list.
 Organizing the kitchen with FIFO.
 Store food correctly.
 Make a weekly menu.
 Keep a log of spoiled foods.
 Freeze extras.

13. Why do we have to practice 5’s in the workplace?

Answer:
 To decrease waste while optimizing productivity through maintaining an
orderly workplace and using visual cues to attain more consistent operational
results.

14. What will you do if you found out that the raw materials you are going
to use are poor quality and off specifications?

Answer:
 Return to supplier the poor quality and off specifications raw materials.
Implements effective materials management enables precise planning and
execution of production schedules.

15. How do you maintain the good condition of equipment, tools and
utensils?

Answer:
 Using tools and equipment for their right task
 Cleaning after use
 Inspect tools regularly.
 Read and follow manuals
Rules and Regulations
16. What are the safety rules in food preparation?

Answer:
 Choose foods processed for safety.
 Cook food thoroughly.
 Eat cooked foods immediately.
 Store cooked foods carefully.
 Reheat cooked foods thoroughly.
 Avoid contact between raw foods and cooked foods.
 Wash hands repeatedly.
 Keep all kitchen surfaces meticulously clean.

17. What is the basic hygiene rules in food preparation?

Answer:
 Cleaning your body every day.
 Washing your hands with soap after going to the toilet.
 Brushing your teeth twice a day.
 Covering your mouth and nose with a tissue (or your sleeve) when sneezing
or coughing.

18. What are the implementing rules and regulations of food safety act of
2013?

Answer:
 An Act to Strengthen the Food Safety Regulatory System In The Country To
Protect Consumer Health And Facilitate Market Access Of Local Foods And
Food Products, And For Other Purposes”
Templates for Inventory of Training Resources
Resources for presenting instruction

 Print Resources As per TR As per Remarks

Inventory
Competency-Based Learning 20 pcs.
Reproduction
Materials /LO
Textbooks, References, and
25 pcs. Replenish
Manuals
Manufacturers manual, modules 25 pcs. Replenish

 Non-Print Resources As per TR As per Remarks

Inventory

Resources for Skills practice of Competency #1 ______________________________

 Supplies and Materials As per TR As per Remarks

Inventory
A. Food Supplies
Fresh Eggs 5 doz. 6 doz. Complete
Fresh Meat 10 kg 15 kgs Complete
Dressed Poultry 10 pcs. 11 kgs Complete
Fresh Fish (medium size) 20 kgs. 23 kgs Complete
Fresh Fish (Small) 20 kgs. 22 kgs Complete
Fresh Fruits 10 kgs. 13 kgs Complete
Fresh Vegetables 10 kgs. 10.5 kgs Complete
Curing ingredients for ham (good 1 set 1 set Complete
for 10 kgs.)
Curing ingredients for 1 set 1 set Complete
tocino/longanisa (good for 10
kgs.)
Salt (Pangasinan) 3 kg 4 kg Complete
Refined Sugar 1 sack 1.5 sack Complete
Vinegar 3 gal 3.5 gal Complete
All spice pickling solution 2 gal 3 gal Complete
Citric Acid 1 kg 1 kg Complete
Sodium Benzoate 1 kg 1 kg Complete
Firming agent 1 kg 1 kg Complete
Pineapple juice(unsweetened) 2 gal 2.5 gal Complete
Active dry yeast 1 can 1 can Complete
Mother Vinegar 1 gal 1 gal Complete
B. Non-food
PE plastic packaging materials 2 packs 2 packs Complete
8 oz., 12 oz., round bottles with 3 boxes 3 boxes Complete
PVC caps
Catsup bottles with plastic caps 3 boxes 3 boxes Complete
Cap seals 2 packs 2 packs Complete
Disinfectant/ Sanitizer 2 gals 2 gals Complete
Bar soap/ Detergent 5 5 Complete
Glue 1 bottle 1 bottle Complete
Tags/label 1 pack 1 pack Complete
Corrugate cartons 10 10 Complete
Firewood for smoked house 10 10 bundles Complete
bundles
PE plastic packaging materials 2 packs 2 packs Complete

 Tools As per TR As per Remarks

Inventory
Weighing Scales (10 kg. 5 6 Complete
Capacity)
Dietetic scales (1 kg. Capacity) 5 7 Complete
Paring knives 15 16 Complete
Peelers 10 10 Complete
Measuring spoons, sets 5 7 Complete
Measuring cups (Solid) 5 7 Complete
Measuring cups (Liquid) 5 7 Complete
Clocks/Timer 2 2 Maintenance
Mixing bowls, stainless steel 15 20 Complete
Hard plastic chopping boards 10 10 Complete
Dial thermometers 5 5 Maintenance
Osterizer 5 5 Maintenance
Jar lifter 5 5 Maintenance
Food processor, set 1 1 Maintenance
Wire baskets 5 5 Maintenance
Casseroles stainless steel 15 15 Complete
Saucepan, stainless steel 10 15 Complete
Spoons, wooden 15 15 Complete
Spoon, basting 10 15 Complete
Paddles, wooden 4 4 Complete
Food tongs 10 10 Complete
steamer 2 1 Replenish
Soaking container 5 4 Replenish
Fermented container 5 5 Complete
Utility trays 20 20 Complete
Colanders, Stainless steel 15 15 Complete

 Equipment As per TR As per Remarks

 Inventory
Smoke house 1 1 Maintenance
Chiller 1 1 Maintenance
Refrigerator 1 1 Maintenance
Freezer 1 1 Maintenance
Stoves 5 4 Replenish
Jack lift 1 1 Replenish
Trolley 1 1 Maintenance
Wheeler 1 1 Maintenance
Poly/Temperature sealer 1 1 Maintenance
Cap sealer 1 1 Replenish
Pressure Canner 1 1 Maintenance
Pressure Cooker 1 1 Maintenance
Cap Seal 1 1 Maintenance
Oven 1 1 Maintenance
Steam-Jacketed Kettle 2 2 Maintenance
Smoking trays 5 5 Maintenance
Meat grinder 1 1 Maintenance
Stuffer/Linker 1 1 Maintenance
Silent cutter 1 1 Maintenance
Brix refractometers (0–20° brix) 2 2 Maintenance
Salinometer 1 1 Maintenance
Electronic scales (0.1 gm 2 2 Maintenance
capacity)
Consistometer/Viscosimeter 1 1 Maintenance
Vacuum pack machine 1 1 Maintenance
Laboratory scale cabinet drier or 1 1 Maintenance
forced draft oven.
 Headspace gauge 1 1 Maintenance

Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.