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COMPETENCY-BASED
LEARNING MATERIALS
SECTOR : FOOD AND BEVERAGES
QUALIFICATION : FOOD PROCESSING NC II
UNIT OF COMPETENCY : PROCESS FOOD BY SUGAR

CONCENTRATION
MODULE TITLE : PROCESSING FOOD BY SUGAR
CONCENTRATION
Technical Education and Skills Development Authority
Provincial Training Center – Camarines Norte
HOW TO USE THIS COMPETENCY – BASED LEARNING MATERIAL

Welcome!
The units of competency Process Food by Sugar Concentration are one of the
competencies of FOOD PROCESSING NC II, a course which comprises the
knowledge, skills and attitudes required for TVET trainer possess
The module, Process Food by Sugar Concentration, contains training
materials and activities related to identifying learner’s requirements, preparing
session plan, preparing basic instructional materials and organizing learning and
teaching activities for you to complete.
In this module, you are required to go through a series of learning activities
in order to complete each learning outcome. In each learning outcome are
Information Sheets, Self-Checks, Task Sheets and Job Sheets follow and perform
the activities on your own. If you have questions do not hesitate to ask for
assistance from the facilitator.
Remember to:
● Work through all the information and complete the activities in each section
● Read the information sheet and complete the self-check. Suggested

references are included to supplement the materials provided in this module.
● Most probably, your trainer will also be supervisor or manager. He is there to
support you and show you the correct way to do things.
● You will be given plenty of opportunities to ask questions and practice on the
job training. Make sure you practice your new skills during regular work
shifts. This way, you will improve your speed, memory and your confidence.
Food Processing NC II Date Developed: Document No. PTC-CN-
Date Revised: Issued by

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Process Food by Sugar Developed by: PTC-CN
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Ma. Lourdes V. Rafer Revision# 00
● Use the Self-checks, Operation Sheets or Job Sheets at the end of each
section to test your own progress. Use the Performance Criteria Checklist or
Procedural Checklist located after the sheet to check your own performance.
● When you feel confident that you have sufficient practice. Ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
● You need to complete this module before you can perform the next
competencies, Process Food by Drying and Dehydration.

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Food Processing NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
1
Process Food by Salting, Processing Foods by Salting,
Curing and Smoking Curing and Smoking AGR741301
2
Process Food by Processing Food by AGR741302
Fermentation and Pickling Fermentation and Pickling
3
Process Food by Sugar Processing Food by Sugar AGR741303
Concentration Concentration
4
Package Finished/Processed Packaging Finished AGR741304
Food Products /Processed Food Products

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MODULE CONTENT
UNIT OF COMPETENCY : Process food by sugar concentration

MODULE TITLE : Processing food by sugar concentration
MODULE DESCRIPTION : This module deals with the knowledge, skills and
attitude required to process food sugar concentration which include preparing
equipment, tools, materials and utensils, preparing the raw materials, packing
sugar concentrated products and performing post-production activities.
NOMINAL DURATION : 120 Hours
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. Prepare equipment, tools, materials and utensils
2. Prepare raw materials
3. Cook Sugar Concentrates
4. Package Finished/Processed Food Products
ASSESSMENT CRITERIA:
1. Equipment, tools, materials and utensils for processing food by sugar
concentration are prepared according to the manufacturer’s specification.
2. Uses of different equipment, tools, materials and utensils are identified.
3. Different equipment, tools, and utensils to process food by sugar concentration
are applied with proper cleaning operation and sanitation in accordance to
manufacturer’s specification.
4. Different equipment, tools and utensils to process food by sugar concentration
are properly air dried and stored.
5. Equipment, apparatus, tools, and utensils for sugar concentration are checked
and sanitized.
6. Checked and calibrated equipment, tools, and utensils are needed according to
specifications.

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7. Raw materials for sugar concentration are identified.
8. Fresh fruits and vegetables for sugar concentration are sorted according to
sizes, weight, shape in accordance with approved specifications and standards.
9. Fresh fruits and vegetables are graded according to the degree of responses in
accordance with approved specification and standard.
10. Proper cleaning methods for fruits and vegetables are followed according to
specified procedures.
11. Peeling techniques for fruits and vegetables are observed according to specified
procedure.
12. Slicing and cutting is followed according to specification.
13. Boiling of prepared fruits and vegetables for jelly and marmalade
14. Proper cooking time is followed in accordance with approved specifications.
15. Extract boiled fruits and vegetables to obtain the exact juice.
16. Proper measurement of chopped fruits and vegetables are performed.
17. Proper measurement of sugar is followed.
18. Appropriate tools and equipment are selected and used.
19. Proper mixing is followed to prevent discoloration.
20. Proper cooking time and procedure is observed.
21. Required amount of pectin, sugar and citric acid are measured according to
approved specification.
22. Analysis of required amounts of pectin, sugar and acid.
23. Measured pectin, acid and sugar are mixed with chopped fruit pulp/juice
extract/pieces of fruits according to recipe.
24. Mixture is heated and boiled/cooked to required consistency according to
recipe.
25. Desired end point is checked/tested.
26. Packaging materials are checked and readied according to enterprise
requirements.

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27. Glass bottles and jars are washed, sterilized and cooked in an inverter
position.
28. Sugar concentrated finished products are hot packed in dry sterile glass
bottles.
29. Filled bottles with enough space from the neck to the mouth is required
according to specification.
30. Remove extract sugar concentrated products left at the tip of glass bottles are
removed.
31. Check the sealed bottled products for defects.
32. Air cool finished procedures are air-cooled to room temperature.
33. Finished products are placed in the proper store room.
34. Processed products are labeled and stored at required temperature and
humidity.
35. Proper inspection in storing process products is required accordingly.
36. Follow sealing procedure in accordance with manufacturer’s specification.
37. Finished products are cooled to room temperature as required.
38. Correct cooling temperature is followed as required.
39. Correct cooling technique is observed as specified.
40. Proper procedures of cleaning and wrapping processed product as followed as
specified.
41. Packed and labelled processed product is stored at required temperature and
humidity as specified.
42. Tools, materials and equipment are cleaned and stored based on workplace
procedures and operation manuals.

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LEARNING OUTCOME NO. 2
Prepare raw materials
Contents:
1. Raw materials are sorted and graded in accordance with product
specifications and standards.
2. Sorted fruits are prepared according to required forms and target finished
product.
3. Prepared fruits for jelly and marmalade making are boiled to obtain the juice
extract.
4. Required amounts of pectin (jams and jellies), sugar and citric acid are
measured according to specifications.
5. Tools and utensils for raw materials are used based on work requirements
and manuals.
6. Equipment is operated following manufacturing manuals.
Assessment Criteria
1. Raw materials for sugar concentration are identified.
2. Fresh fruits and vegetables for sugar concentration are sorted according to
sizes, weight, shape in accordance with approved specifications and
standards.
3. Fresh fruits and vegetables are graded according to the degree of responses
in accordance with approved specification and standard.
4. Proper cleaning methods for fruits and vegetables are followed according to
specified procedure.
5. Peeling techniques for fruits and vegetables are observed according to
specified procedure.
6. Slicing and cutting is followed according to specification.
7. Boiling prepared fruits and vegetables for jelly and marmalade.
8. Proper cooking time is followed in accordance with approved specifications.
9. Extract boiled fruits and vegetables to obtain the exact juice
10. Proper measurement of chopped fruits and vegetables are performed
11. Proper measurement of sugar is followed.
12. Appropriate tools and equipment are selected and used.
13. Proper mixing is followed to prevent discoloration.
14. Proper cooking time and procedure is observed.

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Conditions
The participants will have access to;
1. WORKPLACE
2. EQUIPMENT AND TOOLS
● Weighing scale
● Stove/burner
● Blender
● Chopping board
● Measuring cup
● Measuring spoon
● Personal Protective Equipment (PPE) – apron, mouth masks, gloves,

hairnets, hair cap and boots or closed shoes
3. UTENSILS
● Peeler/knives
● Stainless enamel plastic
● Colander
● Bowls
● Food tongs
● Wooden spoon
● Strainer
● Spoon
4. PROCESSING MATERIALS

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● Water
● Sugar
● Food Additives
5. RAW MATERIALS
● Mango
● Calamansi
6. SANITIZER/SOAP
● Practical
● Direct Observation

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Learning Experiences
Learning Outcome 2
Prepare raw materials
Learning Activities Special Instructions
1. Read Information Sheet 3.2-1
“Selection of raw materials”
Answer Self-Check 3.2.1
Compare Answers to Answer

Learning outcome will discuss the
Key 3.2.1 following:
2. Perform Task sheet 3.2-1 “Select the

good quality raw materials
⮚ Select raw materials needed
for sugar concentration
Rate your own performance, Criteria
checklist 3.2.1 ⮚ Sort and grade fruits and
3. Read Information Sheet 3.2.2 vegetables according to
“Preparation of fruits and vegetables” required specification
4. Answer Self-Check 3.2.2 ⮚ Wash, peel and slice/cut

according to specified size
Compare Answers to Answer Key ⮚ Boiling of fruits for fruits

3.2.2
preservation
5. Task sheet 3.2-2
⮚ Mixing of chopped fruits or
“Identify common food preparation
equipment” vegetable with sugar
Rate your own performance, Criteria ⮚ Fruits or vegetables are

checklist 3.2.2
cooked in syrup based on

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6. Read Information Sheet 3.2-3 “Basic standards
Chopping/Cutting of fruits and
Vegetables”
The information sheet will give you
7. Answer Self-Check 3.2-3
information about preparing raw
materials in sugar concentrates
products
Compare Answers to Answer Key
3.2-3
In this learning outcome you will
demonstrate and evaluate using
8. Task sheet 3.2-3
performance criteria
“Chop/cut fruits and vegetables”
Evaluate your own performance,

Criteria checklist 3.2.3
“Procedures on Boiling of fruits”

3.2-4
11. Perform Task sheet 3.2-4
“Boil fruits”

“Preparation of Chopped fruits or
vegetables for mixing”

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3.2-5
“Mix fruits or vegetables with sugar”

“Procedures on Proper Chopping of
fruits and Vegetables”

3.2-6
“Cook fruits in Syrup”

Criteria checklist 3.2-6

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Information Sheet 3.2-1
Selection of Raw Materials
Learning Objective:
After reading the INFORMATION SHEET, YOU MUST be able to:
1. Enumerate the seven (7) criteria in sorting/grading fruits.

2. Explain the Difference between the two (2) methods of grading.
Introduction:
This module deals with the knowledge and skills in selecting raw materials
according to product specifications and quality standards.
The success of any preserved sugar-concentrated products relies primarily

on the quality of the raw materials being used. Fruits and vegetables with high
pectin content are the best choices when selecting raw materials for making jams,
jellies, and marmalade. Considering the quality of raw materials to use.
To make a good fruit preserved by sugar concentrates the raw material must
contain the proper amount of pectin and acid. Some fruits contain a sufficient
amount of pectin and acid to produce well-preserved fruits like jelly, jam, or
marmalade. Listed below are the fruits available in the Philippines that may be
considered raw materials in making sugar concentrates.
Table 1. Selection of Fruits as Raw Materials for Preservation

Name Picture Desirable Undesirable
Characteristics Characteristic
Scientific name:
● Golden ● Overripe
Mangifera indica L.
yellow skin
Filipino name: ● Decayed
Mangga ● smooth skin
● Spots
● sweet and
juicy ● Shriveled
● free from

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damage
● Juicy and ● Overripe

Scientific name: ,
Fragaria sweet taste.
Fresh ● Decayed
Filipino name:
Strawberry ● flavorful
● Damage
● Strong and
sweet aroma. ● Shriveled
Scientific ● green, ● Overripe

name: Annona
muricata ● soft ● Decayed
Filipino ● spine heart- ● Damage

name: Guyabano
shaped/
oblong ● Shriveled
● leathery
skin.
Scientific ● fleshly, ● Overripe

name: Averrhoa
carambola ● crunchy, ● Decayed
Filipino ● juicy ● Damage

name: Balimbing
● slightly tart, ● Shriveled

acidic
● sweet in
taste.

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Scientific ● yellow or ● Overripe
name: Ananas white pulp,
comosus ● Decayed
● fleshy,
Filipino ● Damage
name: Pinya ● aromatic,
juicy, and ● Shriveled
sweet.
● pleasant
bittersweet
taste
Scientific ● Thick pulp, ● Overripe

name: Psidium
guajava ● few seeds ● Decayed
stone cells,
Filipino ● Damage
name: Bayabas ● high sugar
concentratio ● Shriveled
ns
● typical
aroma
Scientific name: ● Round to ● Overripe

Citrus Arantium oval in shape
● Decayed
Filipino name: ● Shiny, green
Dalandan
rind ● Damage
● Firm ● Shriveled
● Thin,

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● Aromatic
● Easily
peeled.
● Soft flesh
and juicy
Table 2 Selection of Vegetables in the Philippines
Name Picture Quality Characteristics
Scientific name:
● Fruits are green in
(Momordica charantia)
Filipino name: Ampalaya color,
● Firm and Crisp
● Oblong shape
● Smooth skin and

free from damage

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Scientific name:
● Light green skin
(Lagenaria siceraria)
Filipino name: Upo color and a white
flesh
● Smooth skin
● Oblong shape
Damage free and not
wilted
Scientific name: (Sechium

● Green color skin
edule)
Filipino name: Chayote ● Smooth skin
● Pear-shaped fruits
with furrows.
Damage free and not
wilted
Scientific name:
● Egg-shaped
(Solanum melongena)
Filipino name: Talong ● Smooth, glossy,
and purple with
white flesh
● Spongy, "meaty"
texture
● Damage free and
not wilted

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Scientific name:
● Skin is waxy
(Psophocarpus
tetragonolobus)
Filipino name: ● Flesh partially
Segarilyan translucent in the
young pods
● Damage free and not

wilted
Scientific name:
● Firm and crisp
(Vigna unguiculata
subsp.
sesquipedalis) ● Snap easily when bent
Filipino name:
Sitaw ● Beans should be bright
green
● Free from damage and

discoloration.
Not wilted
Scientific name: ● Smooth, long green

(Ipomoea aquatica) leaves grow in an
alternate pattern
Filipino name:
Kangkong ● light to dark green
shades.
● Damage free and not

wilted

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Selection Method for Fruits and Vegetables
Why is the Selection of Raw Materials Important?
● Fruits and Vegetables are highly perishable and susceptible to damage

because of their high-water content. From the time of harvest to when they
appear on the shelf, fruits, and vegetables go through many different
environments.
1. Sorting enables the separation of the good yield from the damaged one. It is
done based on the following criteria:
1. Damage product – it should be avoided. It should be separated from

the fruit lot, and the well-mature product should be taken.
2. Diseases - free fruit and vegetables should be collected from a lot. It is
essential for sorting.
3. Insect-cutting products - must be avoided because consumers want
good fruit.
4. Maturity - is very much needed for fruit.
5. Color - well-colored fruit should be selected that attracts the
consumer.
6. Shape – it is essential. Some types of fruit should be selected for
packaging in case of sorting.
7. Size – is also an essential matter for sorting fruits from a fruit lot.
2. Grading separates the 'selected' produce into classes/grades of produce,

depending on the pre-set criteria for each type of produce. There are two
types of grading. These are;
1. Manual Grading
● Manually separating good

quality products from poor
quality based on size,
shape, color, odor, and

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physical appearance

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2. Machine Grading
● The automatic fruit

grading machine is
specially designed to sort
and grade kinds of fruits
and vegetables according
to the specified standard
3. Sensory Evaluation
● In sensory evaluation, in which five aspects are considered. These are
1. Color - is to be uniform in appearance, homogeneous, and shiny

2. Size and weight - are to be similar among the fruits.
3. Texture means the fruit is firm and ripe.
4. Taste is the smell and flavor of the fruit
4. Microbiological and Chemical tests
● Microbiological and chemical tests are carried out to discover the

presence of any micro-organisms in the fruit.

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Self-Check 3.2-1
ENUMERATION
Direction: List down or enumerate the following;
(1-7) - Seven (7) criteria in sorting fruits.
1.
2.
3.
4.
5.
6.
7.
(8-9) – Explain the differences between the two (2) methods of grading
8.
9.

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Answer Key 3.2-1
1. Damage product
2. Diseases
3. Insect cutting products
4. Maturing
5. Color
6. Shape
7. Size
8. ..
9.

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Performance Task 3.2-1
Task Sheet 3.2-1
Title: Select the good quality raw materials
Performance Objective:
. Given the necessary materials and tools, you should be able to

select good quality fruits to be used as raw materials based on product
specifications within 15 minutes
Supplies Materials:
Mango, dalandan, pineapple, kamatis, calamansi, guava, banana
PPE:
Apron, hairnet, closed shoes
Allotted Time: 15 minutes
Procedures:
1. Wear personal protective gear

2. Separate the good quality fruits used for food process by sugar

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3. Describe the desirable characteristics of fruits that you pick.
Assessment Method:
Portfolio assessment using Performance Criteria Checklist 3.2-1

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Performance Criteria Checklist 3.2-1
Trainee/s Name: ______________________________ Date:

_________________
No. CRITERIA Yes No

Did you……?
1 Wear the appropriate personal protective equipment when

inspecting the raw materials.
2 Identify the fruits used as raw materials for processing

food by sugar concentrates
3 Separate correctly the good quality fruits to be used as raw

materials
4 Selected all desirable fruits
5 Describe all the desirable characteristics of good quality

fruits.
6 Observe the time while performing the given task.

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Preparation of Sorted Fruits and Vegetables
Learning Objective:
1. Enumerate the food safety practices in preparing food

2. Identify the common food preparation equipment
Introduction:
This module deals with the knowledge and skills in preparing fruits
according to the required form and target finished products.
What is food preparation?
It is a complex combination of various methods involving food handling, cleaning,

cooking, and preserving to make the food edible and safe. Food preparation is
essential for food businesses as it will determine the quality and safety of the
perishable food dishes.

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Common Food Preparation Equipment
1. Mixing Equipment:
● Food processor
● Commercial mixer
● Immersion blender
● Stand mixer
● Hand mixer
2. Cutting Equipment:
● Slicers (meat slicer,

cheese slicer, vegetable
slicer)
● Choppers
● Knives and cutting boards
● Scissors

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3. Cooking Equipment:
● Griddles and grills (gas,

electric, or charcoal)
● Ovens (convection,
rotisserie, pizza, or deck)
● Deep fryers
● Steamers
● Sous vide machines
● Gas range
● Food thermometers
4. Refrigeration Equipment:
● Walk-in coolers and

freezers
● Reach-in refrigerators and

freezers
● Prep tables with

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refrigerated storage
● Display cases for

refrigerated products
● Blast chillers
5. Baking Equipment:
● Convection ovens
● Deck ovens
● Proofing cabinets
● Dough sheeters and

rollers
● Pastry bags and tips
6. Miscellaneous Equipment:
● Food scales
● Heat lamps
● Toasters
● Dishwashers
● Food warmers

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● 3-compartment sink
● Handwashing sink

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Basic Food Safety Practices
Food safety guidelines include safety precautions such as the precautions listed
below.
1. PERSONAL HYGIENE
● Cleaning your body every

day.
● Wash 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.
● Wash hands and surfaces

often and properly

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● Use clean food
preparation tools that
have been sanitized using
heat.
● Prepare spotless
preparation surfaces.
● Ensure food is stored at

appropriate temperatures
and refrigerated
appropriately before and
after preparation.

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● Reduce cross-
contamination by
separating items at risk of
spreading harmful
bacteria and using
separate preparation tools
for each food category.

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Self-Check 3.2-2
ENUMERATION
Direction: 1-5 Enumerate the five (5) Basic Food Safety Practices in Food
Preparation.
1.
2.
3.
4.
5.

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Answer Key 3.2-2
1. Personal Hygiene
2. Use clean food preparation tools that have been sanitized using heat.
3. Prepare spotless preparation surfaces.
4. Ensure food is stored at appropriate temperatures and refrigerated
appropriately before and after preparation.
5. Reduce cross-contamination by separating items at risk of spreading
harmful bacteria and using separate preparation tools for each food
category.

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Title: Identify common food preparation equipment
Given the necessary materials, you should be able to Identify and

label the common food preparation equipment. Label each equipment and
explain the uses of it. Perform the task within 30 minutes
PPE:
Hairnet, Apron and closed shoes
Supplies Materials: Mixing equipment, cutting equipment, cooking

equipment, Refrigeration Equipment, Baking equipment, Paper and Pen
Procedures:

2. Using paper and pen, write the name of equipment and paste it to the
equipment
3. Explain the uses of each equipment

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Assessment Method:
Hands-on / Demonstration
Evaluation / Observation

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Trainee/s Name: ______________________________ Date:

_________________
No. CRITERIA Yes No
Did you……?
1 Wear the appropriate personal protective equipment

when inspecting the raw materials.
2 Write in the paper the name of the equipment and paste

it on the right equipment.
4 Explain the uses of each equipment
5 Observe the time while performing the given task

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Basic Chopping/Cutting of Fruits and Vegetables
Learning Objective:
3. Identify the basic cuts of fruits and vegetables.

4. Enumerate the cutting techniques.
5. Identify the different knives used in cutting
Introduction:
This module deals with the knowledge and skills of cutting methods and
techniques using different knives.
The purpose of cutting, slicing, chopping, mincing, and pulping processes is

to reduce the size of material either for further processing or to improve the eating
quality or suitability of foods for direct consumption.
Every Food processor or Cook should master these basic cuts of fruits and
vegetables because different types, shapes and sizes of fruits and vegetables, not
only make the food appear good but also help the food cook more easily, and taste
better. Let us look at the basic cuts of vegetables with size.
BASIC CUTS OF FRUITS AND VEGETABLES
1. BRUNOISE (Fine Dice)
A French cooking term Meaning

cutting vegetables into small cubes of
precise and uniform measurement.
This technique is used to cut
vegetables into fine dice. The food
should be first julienned and turned
into a quarter and diced again to
create 1.5 mm cubes.

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2. CHIFFONADE - (Shredding)
A French term that means little

ribbons. It is a slicing technique used
on leafy green vegetables and herbs
such as spinach, sorrel, and flat-
leaved herbs like basil, and mint.
6. JULIENNE - (Match Stick Cut)
A French culinary knife cut

technique in which food items are cut
into long thin strips similar to a
matchstick. This technique is often
used for salad ingredients and green
veggies. The food that
is julienned includes carrots, celery,
potatoes, and cucumber.
7. MACEDOINE - (Small Dice)
A French cooking term for a mixture

of vegetables, in this technique
vegetables should be cut into 1/4
inch dice. This technique is ideal for
soup, salad, and large fruit.
8. PARMENTIER - (Medium
Dice)
A medium-sized cube cut, it is the

same dice style as to make it just
slightly larger around 1.5 cm. Prepare
the vegetables as above and then cut

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them into 1/2″ slices, turn and slice
again into 1/2″ slices, now from the
top slice 1/2″ cubes.
9. CARRE - (Large Dice)
is a large-size cube
cut, “Carré” means “square” in
French. This cut features cubes with
6 even sides measuring
approximately 3/4 inches (2 cm).
10. SLICING
In this cutting technique, foods are cut

into thin and relatively broad slices, this
is accomplished by hand or machine. It
can be used on meat, vegetables, fruit,
cheese, and bread.

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11. MINCING
The mincing technique is used where

food ingredients are finely divided
into uniform pieces. Minced food is
normally smaller than diced or
chopped. Mincing is the ideal
technique for aromatics, such as
onion, garlic, and ginger, it is used
when a paste texture is required
12. CRUSHING
This technique is used to crush food

such as ginger, and garlic.
13. TOURNE/CHATEAU
This technique is used to turn

vegetables into a barrel shape. It is
used on carrots, potatoes, or squash
that provide a distinctive and
consistent taste to the food items
being served. This is used to enhance
the appearance of the food when they
are served as part of the main course.
The cut always needs seven sides.

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14. RONDELIE/WASHER
The term rondel means round or

circular, this technique is used to cut
vegetables or fruits into a round
shape. foods like cucumber, zucchini,
carrots, cucumber, pineapples, and
strawberry are used.
15. PAYSANNE
A French term that means “country-

style”, indicating that this is a
rougher, more informal cut than
other more precise cuts that exist in
French cooking. Paysanne cut
consists of slices of vegetables about
1mm thick. It is ideal for soup and
trims
16. WEDGES
Round vegetables are cut equally

lengthwise, this technique is used on
tomatoes, potatoes, and lemons, cut
into four or six pieces.
17. BATON
Larger, thicker version of julienne

and jardiniere cut, a baton usually
measures about 1.5 x 5 cm. Sticks of
vegetables are approximately 5 cm
long, 5 mm wide, and 5 mm thick.

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Used as an accompaniment.
THE BEST KNIVES FOR CUTTING FRUITS AND VEGETABLES
1. The Chef's Knife
⮚ The workhorse of the kitchen,

the classic western-style chef’s
knife is a bit bigger and
heavier than other knives in a
set, with its curved blade edge
making it easy to spot.
The Santoku Knife
⮚ The Santoku knife is great for

slicing and dicing fruits for
tasks that require precise,
uniform cuts – think perfectly
sliced fruits for a pretty fruit
platter or edible arrangement.
2. The Utility Knife

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⮚ Another all-around, go-to knife,
the utility knife is great for
tackling small to mid-sized fruits
like apples, oranges, lemons, and
limes. It also comes in handy for
segmenting citrus and cutting
melon slices into wedges or
rounds.
3. The Paring Knife
⮚ The handy little paring knife is

perfect for delicate, in-hand work
like peeling apples and pears,
hulling strawberries, trimming
and segmenting citrus fruits,
and coring tomatoes.
4. The Boning Knife
1. The boning knife doesn't have

to be reserved for the meats! It
can also be used for preparing
fresh fruit for platters and
decorative arrangements.

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5. The Bread Knife
⮚ No need to reserve this one just

for bread! The bread
knife comes in handy for
slicing through both delicate,
squishy fruits and firm, tough
fruits, especially when it
has the right edge.

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Self-Check 3.2-3
TRUE OR FALSE
Direction: Write TRUE if the statement is correct and FALSE if the statement is
not correct. Write the answer before the number.
______________1. The boning knife doesn't have to be reserved for the meats! It can
also be used for preparing fresh fruit for platters and decorative arrangements.
_______________2. Wedges are round vegetables cut equally lengthwise, this
technique is used on tomato, potato, lemon, and cut into four or six pieces.
_____________3. The handy little Utility Knife is perfect for delicate, in-hand work
like peeling apples and pears, hulling strawberries, trimming and segmenting
citrus fruits, and coring tomatoes.
______________4. BRUNOISE is a French term that means “country-style”,
indicating that this is a rougher, more informal cut than other more precise cuts
that exist in French cooking.
______________5. CHIFFONADE is a French term that means little ribbons. It is a
slicing technique used on leafy green vegetables and herbs such as spinach, sorrel,
and flat-leaved herb like basil, mint
______________6. The Santoku knife is great for slicing and dicing fruits for tasks
that require precise, uniform cuts – think perfectly sliced fruits for a pretty fruit
platter or edible arrangement.
_______________7. Larger, thicker version of julienne and jardiniere cut, a baton
usually measures about 1.5 x 5 cm. Sticks of vegetables are approximately 5 cm
long, 5 mm wide, and 5 mm thick is called MACEDOINE
_______________8. PARMENTIER is a medium-sized cube cut, it is the same dice
style as to make it just slightly larger, around 1.5 cm. Prepare the vegetables as
above and then cut them into 1/2″ slices, turn and slice again into 1/2″ slices,
now from the top slice 1/2″ cubes.

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Answer Key 3.2-3
1. TRUE
2. TRUE
3. FALSE
4. FALSE
5. TRUE
6. TRUE
7. FALSE
8. TRUE

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Title: Chop/Cut fruits and vegetables
Given the necessary materials and tools needed, chop/cut the

fruits or vegetables using one (1) of the basic cutting/chopping method.
Perform the task within 60 minutes
Supplies Materials: Tomato, carrots, beans, apple
Tools: Chopping Board, knives
PPE: Hairnet, Apron, Closed shoes
Procedures:

5. Prepare the raw materials needed.
6. Prepare, clean and sanitize the tools, utensils and surfaces.

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7. Chop/cut the fruit or vegetables based on the given specifications.
Assessment Method:
Hands-on / Demonstration
Evaluation and Observation

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Trainee/s Name: ______________________________ Date: _________________
No. CRITERIA Yes No
Did you……?

2 Prepare all the raw materials needed.
3 Clean and sanitize the tools, utensils and food

preparation surfaces
4 Chop/ cut fruits and vegetables based on the given

specifications.

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Boiling Method of Fruits and Vegetables
Learning Objective:
1. Identify the different tools used for boiling fruits and vegetables.
2. Identify the different boiling methods for boiling fruits and vegetables
Introduction:
This module deals with the knowledge and skills in boiling fruits and
vegetables based on the set standard.
Boiling is an essential cooking method used to prepare everything from
pasta to vegetables, eggs, and meats. It’s used in kitchens around the world every
day, and best of all, it requires little more than a heavy-bottomed pot or saucepan
to get started. Even though boiling happens at a temperature only a few degrees
higher than simmering or poaching, those little degrees make a profound
difference in how food is cooked.
Boiling is a moist-heat cooking method that happens when the liquid’s
temperature reaches 212 degrees. Food is completely submerged in water for even
heat distribution.
Moist Heat Cooking - As the name indicates, moist heat cooking relies on the
presence of liquid or steam to cook foods
BOILING METHOD
Blanching
is a cooking technique that calls

for quickly scalding foods in boiling
water, and then immediately
dunking or “shocking” them in ice
water to keep them from

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overcooking.

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Steaming
To steam food, boil water
continuously to produce a steady
steam cloud. The steam surrounds
food and cooks it evenly while
retaining moisture. For high-
volume kitchens, the most efficient
steaming method is a commercial
steamer or combi oven.
Poaching
is a gentle cooking method that
submerges food in hot liquid
between 140 degrees and 180
degrees Fahrenheit. The low heat
works well for delicate items,
preserving moisture and flavor
without needing fat or oil.
Simmering
is a gentle method of cooking food
that utilizes higher temperatures
than poaching, usually between
180 degrees and 205 degrees
Fahrenheit. This temperature
range lies below the boiling point
and produces tiny bubbles. To
achieve a simmer, bring water to
the boiling point and lower the
temperature.

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Sous Vide
a French term meaning "under
vacuum," involves placing vacuum-
sealed food in a hot water bath to
slow-cook it. This cooking method
requires an immersion circulator, a
hot water tank, and vacuum
sealing equipment. In addition to
reducing food waste and energy
consumption, sous vide reduces
prep time and contamination risk.
The final product is moist, tender
food perfectly marinated by the
natural juices trapped in the bag.
Tools for Boiling
a. Stockpot - a pot in which soup

stock is prepared

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b. Countertop Burner - standalone
appliances featuring a cooking
surface with burners or elements,
but no oven
c. Slotted Spoon - a
spoon implement used in food
preparation. The term can be
used to describe any spoon with
slots, holes, or other openings in
the bowl of the spoon which let
liquid pass through while
preserving the larger solids on
top.
d. Potholders - A thick piece of

quilted material or woven pad

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e. Food Tongs - are tools to hold or
grip items. In the kitchen, these
items are usually food that is too
hot (or too cold as the case may
be) to handle with your hands.
f. Instant Read Thermometer -

is used for taking a quick
temperature reading of an item,
but you don't leave it in the food
while it cooks.

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Self-Check 3.2-4
IDENTIFICATION:
Direction: Identify
_______________1. It is a thick piece of quilted material or woven pad
_______________2. is a cooking technique that calls for quickly scalding foods in

boiling water, and then immediately dunking or “shocking” them in ice water to
keep them from overcooking
_______________3. is a gentle cooking method that submerges food in hot liquid between
140 degrees and 180 degrees Fahrenheit
_________________4. are tools to hold or grip items. In the kitchen, these items are
usually food that is too hot (or too cold as the case may be) to handle with your
hands.
_______________5. It is used for taking a quick temperature reading of an item, but

you don't leave it in the food while it cooks.
_______________6. a spoon implement used in food preparation.
_______________7. It is standalone appliances featuring a cooking surface with

burners or elements, but no oven
_______________8. It is a French term meaning "under vacuum," involves placing

vacuum-sealed food in a hot water bath to slow-cook it
_________________9. it is a gentle method of cooking food that utilizes higher temperatures

than poaching
_________________10. It is a boiling method of cooking where you boil water continuously to

produce a steady steam cloud. The steam surrounds food and cooks it evenly while
retaining moisture

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Answer Key 3.2-4
1. Pot holder
2. Blanching
3. Poaching
4. Tongs
5. Instant Read Temperature
6. Slotted Spoon
7. Countertop burner
8. Sous Vide
9. Simmering
10. Steaming

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Task Sheet 3.2-4
Title: Boil fruits
Given the necessary raw materials, tools and equipment you should
be able to boil the fruits using a boiling method of your choice. Perform the
task within 60 minutes.
Supplies Materials: Ripe Mango
Tools: Soup stock, Countertop burner, Slotted spoon, Tongs, Pot holder,
Instant read thermometer.
PPE: Hairnet, Apron and Closed shoes
Procedures:

2. Clean and sanitize the tools and preparation area needed for
boiling.
3. Boil the fruits
4. Present the boiled fruits to the learner facilitator.

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●
Assessment Method:

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No. CRITERIA Yes No
Did you……?

2 The proper cleaning and sanitation of tools and working

surfaces are done before preparation of fruit.
3 Proper boiling method is completed.
4 The fruit is properly boiled

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Mixing of Fruits or Vegetables with Sugar
Learning Objectives:
1. Understand the functions and importance of sugar in fruits preservation

2. Enumerate the procedures in mixing fruits with sugar.
Introduction:
This module deals with the knowledge and skills in boiling fruits and
vegetables based on the set standard.
SUGAR - a sweet substance that is made up wholly or mostly of sucrose, is

colorless or white when pure, and is obtained from plants (such as sugarcane or
sugar beets).
FUNCTIONS OF SUGAR IN FOOD PRODUCTION
● Main ingredients in products like jam, jellies, icing candies, and preserves.
● An important ingredient in the preparation of sweet preserves/products.
● Sweetening agent and universally used to add flavor to the foods.
● Preserving agent - it has a dehydrating effect on microorganisms that cause

spoilage.
● Bulking agent - it adds texture to many foods.
● Flavor and Color enhancer – it breaks down to produce the color and
desirable flavor that characterizes many cooked foods

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BASIC PROCEDURES ON MIXING FRUITS WITH SUGAR
1. Thoroughly wash and

dry fruit.
2. Cut/slice to bite size or

desired size
3. Place prepared fruit into

a large enough non-
reactive bowl (plastic or
glass) so there is still
room to toss the fruit
around.

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4. Add sugar/syrup over
the top of the fruit and
add lemon juice, if
desired.
5. Cover the bowl with a lid

or plastic wrap and
toss/shake the bowl so
that fruit becomes
evenly coated in sugar.
6. Refrigerate fruits mixed

with sugar

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Self-Check 3.2-5
Direction: Sequence the steps in mixing fruit with sugar.
________1. Refrigerate fruits mixed with sugar
________2. Thoroughly wash and dry fruit.
________3. Add sugar/syrup over the top of the fruit and add lemon juice, if
desired.
________4. Cover the bowl with a lid or plastic wrap and toss/shake the bowl so
that fruit becomes evenly coated in sugar.
________5. Cut/slice to bite size or desired size

________6. Place prepared fruit into a large enough non-reactive bowl (plastic or
glass) so that there is still room to toss the fruit around

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Answer Key 3.2-5
1. 6
2. 1
3. 4
4. 5
5. 2
6. 3

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Task Sheet 3.2-5
Title: Mix fruits or vegetables with sugar
Given the necessary raw materials, tools and equipment needed,
you must be able to perform mix fruits or vegetables with sugar based on the
given procedures
Supplies Materials: Fruits, sugar, water
Tools: Stainless pan, Wooden spoon, Burner, saucer, spoon
PPE: Hairnet, Apron, closed shoes
Procedures:

2. Prepare/Measure the exact weight of raw materials and ingredients
3. Clean and sanitize the tools, utensils and working surfaces.
4. Mix fruits with sugar based on the given procedures.

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Assessment Method:

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No. CRITERIA Yes No
Did you……?

2
Prepare/Measure the exact weight of raw materials and
ingredients
3 Clean and sanitize the tools, utensils and working

surfaces
4 Mix fruits with sugar based on the given procedures

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Cooking Fruits or Vegetables in Syrup
Learning Objectives:
1. Identify the different methods of processing fruits or vegetables by sugar

concentration.
2. Perform the cooking process of fruits in syrup.
Introduction:
This module deals with the knowledge and skills in preparing fruits
according to the required form and target finished products.
Fruits and vegetables are an important part of any diet to keep your body
supplied with vitamins and nutrients. The Health Department and other
government agencies have promoted a "More Matters" campaign to encourage
people to eat more fruits and vegetables. The best way to enjoy the health benefits
fruits and vegetables provide is to eat them while they are fresh. Prepare fruit and
vegetables by cleaning them well, and storing them safely.
Cooking, cookery, or culinary arts is

the art, science, and craft of using
heat to
make food more palatable, digestible,
nutritious, or safe.
Cooking techniques and ingredients
vary widely, from grilling food over an
open fire to using electric stoves to
baking in various types of ovens,
reflecting local conditions

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COOKING METHOD FOR FRUITS
1. CONCENTRATE – known as a
fruit paste or compound; a
reduced fruit puree, without a
gel structure, used as a
flavoring
Procedures:
1. Washing of fruits
2. Juice extraction
3. Juice clarification
4. Concentration
5. Sterilization
6. Filling
7. Storing
2. JAM – a fruit gel made from
fruit pulp and sugar
Procedures:
2. Peeling
3. Pulping
4. Addition of Sugar and Acid
5. Boiling/Cooking
6. Endpoint Testing
7. Filling
8. Storing

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3. JELLY – a fruit gel made from
fruit juice and sugar
Procedures:
2. Cutting into slice
3. Boiling with water for
extraction of juice
4. Addition of acid during boiling
5. Straining of extract
6. Addition of pectin
7. Addition of sugar
8. Cooking
9. Endpoint Testing
10. Filling
11. Packing
12.
4. MARMALADE – a citrus jelly
that also contains unpeeled
slices of citrus fruit
Procedures:
2. Peeling of fruits
3. Slicing of peel into fine shreds
4. Boiling of shreds peel
5. Cutting of peeled fruit into
thick slices

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6. Boiling
7. Straining of extract
8. Addition of Sugar
9. Boiling
10. Endpoint Testing
11. Filling into the bottle
12. Storing
5. PRESERVE a sweet food made

with fruit preserved in sugar
Procedures:
2. Peeling of fruits
3. Slicing into the desired size
4. Cooking in Syrup
5. Cooling
6. Filling into the bottle
7. Storing

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Self-Check 3.2-6
IDENTIFICATION
Direction: Identify what is asking and write the answer in the blank.
______________1. known as a fruit paste or compound; a reduced fruit puree,
without a gel structure, used as a flavoring
_______________2. A fruit gel made from fruit pulp and sugar
_______________3. A citrus jelly that also contains unpeeled slices of citrus fruit
_______________4. to cut something into small pieces
_______________5. A fruit gel made from fruit juice and sugar
_______________6. a sweet food made with fruit preserved in sugar
_______________7. The art, science, and craft of using heat to make food more
palatable, digestible, nutritious, or safe.

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Answer Key 3.2-6
1. Concentrate
2. Jam
3. Marmalade
4. Chopping
5. Jelly
6. Preserve
7. Cooking

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Task Sheet 3.2-6
Title: Cook fruit in syrup
Given the necessary materials, ingredients, tools and equipment,
you should be able to cook fruits in syrup using any of the five methods of
fruit processing by sugar concentration.
Supplies Materials:
● Fruits
● Sugar
● Citric Acid
● Water
Allotted Time: 2 hours
Procedures:

2. Prepare/measure all the ingredients needed
3. Cook the fruit it based on the given criteria
4. Check the endpoint
5. Fill in the bottle

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Assessment Method:

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No. CRITERIA Yes No
Did you……?

2 Prepare the exact measurement of all ingredients
3 Cook fruit in syrup based on the proper procedures

and specifications.
4 Achieve the standard endpoint of the product

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REFERENCE
https://felixinstruments.com/blog/guide-to-fresh-fruit-quality-control/
https://www.fao.org/3/y5488e/y5488e0c.htm
https://aimcontrolgroup.com/en/fruit-inspection-and-vegetable-quality-
control.html
https://www.hqts.com/the-importance-of-food-quality-control/
https://fod.infobase.com/HTTP/54900/54987_guide.pdf
https://www.thespruceeats.com/learn-the-definition-of-macerate-480591

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COMPETENCY-BASED

SECTOR : FOOD AND BEVERAGES

QUALIFICATION : FOOD PROCESSING NC II

UNIT OF COMPETENCY : PROCESS FOOD BY SUGAR

HOW TO USE THIS COMPETENCY – BASED LEARNING MATERIAL

● Read the information sheet and complete the self-check. Suggested

Food Processing NC II Date Developed: Document No. PTC-CN-

Date Revised: Issued by

Food Processing NC II Date Developed: Document No. PTC-CN-

Date Revised: Issued by

No. Unit of Competency Module Title Code

Food Processing NC II Date Developed: Document No. PTC-CN-

Date Revised: Issued by

UNIT OF COMPETENCY : Process food by sugar concentration

NOMINAL DURATION : 120 Hours

Food Processing NC II Date Developed: Document No. PTC-CN-

Date Revised: Issued by

Food Processing NC II Date Developed: Document No. PTC-CN-

Date Revised: Issued by

Food Processing NC II Date Developed: Document No. PTC-CN-

Date Revised: Issued by

Food Processing NC II Date Developed: Document No. PTC-CN-

Date Revised: Issued by

● Personal Protective Equipment (PPE) – apron, mouth masks, gloves,

● Stainless enamel plastic

Food Processing NC II Date Developed: Document No. PTC-CN-

Date Revised: Issued by

Food Processing NC II Date Developed: Document No. PTC-CN-

Date Revised: Issued by

Compare Answers to Answer

2. Perform Task sheet 3.2-1 “Select the

4. Answer Self-Check 3.2.2 ⮚ Wash, peel and slice/cut

Compare Answers to Answer Key ⮚ Boiling of fruits for fruits

Rate your own performance, Criteria ⮚ Fruits or vegetables are

Food Processing NC II Date Developed: Document No. PTC-CN-

Date Revised: Issued by

Evaluate your own performance,

10. Answer Self-Check 3.2-4

Compare Answers to Answer Key

Evaluate your own performance,

Food Processing NC II Date Developed: Document No. PTC-CN-

Date Revised: Issued by

Compare Answers to Answer Key

“Mix fruits or vegetables with sugar”

Evaluate your own performance,

16. Answer Self-Check 3.2-6

Compare Answers to Answer Key

“Cook fruits in Syrup”

Evaluate your own performance,

Food Processing NC II Date Developed: Document No. PTC-CN-

Date Revised: Issued by

After reading the INFORMATION SHEET, YOU MUST be able to:

1. Enumerate the seven (7) criteria in sorting/grading fruits.

The success of any preserved sugar-concentrated products relies primarily

Table 1. Selection of Fruits as Raw Materials for Preservation

Food Processing NC II Date Developed: Document No. PTC-CN-

Date Revised: Issued by

● Juicy and ● Overripe

Scientific ● green, ● Overripe

Filipino ● spine heart- ● Damage

Scientific ● fleshly, ● Overripe

Filipino ● juicy ● Damage

● slightly tart, ● Shriveled