Daily Procedure

LO Week 1. Day 1. Introduction to sugar concentration

 The student will define Food Preparation (sugar concentration) on its basic idea.
 The student will identify different food processes by sugar concentration.
 Understand the importance of sugar concentration in food preparation.

Procedure

1. Start the class with a short prayer.

2. Check the attendance of the class alphabetically.
3. Choose two students to lead the Zumba energizer.
4. Let the students give their ideas and prior knowledge about food processing.
5. Present a PowerPoint presentation on the introduction of food processing for sugar
concentration.
6. Discuss the food preparation for sugar concentration on its basic idea.
7. Show a video presentation of food processing of sugar concentration.
8. Let the students identify the different food processes by sugar concentration.
9. Instruct the students to study in advance about the functions of equipment, tools,
and utensils in preserving food by sugar concentration.

LO Week 1. Day 2. Prepare Equipment, Tools, and Utensils for preserving foods by
sugar concentration in accordance to the manufacturer's manual

 Understand the functions of equipment, tools, and utensils in preparing for

preserving foods by sugar concentration.
 Discuss the functions of tools and utensils used in preserving food by sugar
concentration.
 Identify the functions of equipment used in preserving food by sugar concentration.

Procedure

1. Start the class with a short prayer.

2. Check the attendance of the class alphabetically.
3. Let the students recap the previous topic of the class.
4. Present the images of equipment, tools, and utensils used in preserving food by
sugar concentration through PowerPoint presentation.
5. Present a video discussing the function of equipment, tools, and utensils for
preserving food by sugar concentration.
 6. Discuss the function of the equipment, tools, and utensils used in preserving food
used in sugar concentration.
7. Let the students identify the different types of tools, utensils, and equipment used
in preserving food by sugar concentration.
8. Instruct the students to familiarize how to calibrate equipment, tools, and utensils
used in accordance to the manufacturer’s specifications.

LO Week 1. Day 3. Calibrate Equipment, Tools, and Utensils in accordance to the

manufacturer's Specifications

 Analyze the importance of proper and appropriate calibration of equipment, tools,

and utensils in accordance with manufacturer’s specifications.
 Identify the proper calibration usage of equipment, tools, and utensils used in
preserving food by sugar concentration.
 The student will manipulate using tools and equipment in accordance to the
manufacturer’s manual

Procedure

1. Start the class with a short prayer.

2. Check the attendance of the class alphabetically.
3. Choose two students to lead the Zumba energizer.
4. Choose a student to recap about the previous topic of the class.
5. Let the students guess what tool, utensil, or equipment the picture provided and
give its function with a brief explanation.
6. Discuss how to manipulate the tools, utensils, and equipment used in preserving
food used in sugar concentration.
7. Present a video presentation of how to manually use the tools, utensils, and
equipment.
8. Instruct the students to write their reflections about the video presentation on ½
sheet of paper.
9. Five minutes before the class ends, let the students pass their output.
10. Instruct the students to study in advance about sanitation of tools, utensils, and
equipment used in preserving food by sugar concentration.
LO Week 1. Day 4. Sanitize equipment, Tools, and utensils for preserving foods by
sugar concentration
 Analyze the importance of sanitation of equipment, tools, and utensils for
preserving foods by sugar concentration.
 Identify appropriate steps in sanitizing equipment, tools, and utensils for preserving
tools.
 Select suitable sanitizing agents for equipment, tools, and utensils for preserving
tools.
 Demonstrate correct sanitation of equipment tools and utensils for preserving food
using the appropriate sanitizing agents.

Procedure
1. Start the class with a short prayer.
2. Check the attendance of the class alphabetically.
3. Select some students to recap the previous discussion of the class.
4. Let the students think and analyze the importance of sanitation of equipment, tools,
and utensils for preserving food by sugar concentration.
5. Let the students differentiate the effects between sanitized and unsanitized tools,
utensils, and equipment.
6. Present a PowerPoint presentation in the class that contains sanitizing tools,
utensils, and equipment for preserving food by sugar concentration.
7. Discuss the correct methods of sanitizing and appropriate agents for sanitizing the
equipment, tools, and utensils used in food preparation by sugar concentration.
8. Present a video presentation of appropriate sanitizing methods and techniques of
tools, utensils, and equipment used in the preparation of food processing by sugar
concentration.
9. Group the class into 5 groups.
10. Instruct them to demonstrate the steps of sanitizing tools, utensils, and equipment
in 5 minutes.
11. Give each group five minutes of preparation time for the demonstration.
12. Instruct them to write their reflection about the activity and write it on one whole
sheet of paper and submit it on the next class day.

Week 2. Day 1. Prepare the raw materials.

  Identify what are the basic raw materials in food processing.
 List all the raw materials needed in food processing methods.
 Choose raw materials according to required food processing methods.

Procedure

1. Start with the preliminary activities (Prayer, setting-up, and attendance)

2. Toss a coin and let a student call heads or tails, if the student gets it right, he/she
will call a classmate to give an example of fruits or veggies that the student thinks
can be made into jam, if not, the student him/herself will answer.
3. Ask the students the following questions:
 Why do you think it can be an ingredient in a jam?
 What properties of a fruit do you think are suitable for jam or marmalade
making?
4. Introduce and discuss the basic raw materials or ingredients for food processing.
5. Have a short quiz after the discussion.
6. Group the students into 4 members each and let them choose the ingredients
they want for the next day's activity.
7. Ask the students to prepare the ingredients they chose within the week.

Week 2. Day 2. Clean and wash raw materials.

•List what are the steps in cleaning.
•Discuss what are the proper steps in cleaning raw materials.
•Demonstrate how to properly clean the raw materials.

Procedure
1. Start the class with a prayer.
2. Checking their attendance in alphabetical order.
3. Let the students give their ideas about the different steps in cleaning and
washing raw materials.
4. Ask the students about what is the importance of cleaning and washing raw
materials.
5. Discuss the proper ways of cleaning and washing.
6. Give them time to memorize the proper ways of cleaning and washing
7. Let the students finalize and memorize the proper ways of cleaning and washing
raw materials.
8. Prepare the criteria for their oral demonstration.
9. The students will have their demonstration.
10. Remind the student to bring their chosen ingredients for the next day’s activity.
Week 2. Day 3. Peel, slice, chop, and cut raw materials according to the required
sizes and shapes
 List different methods of peeling, slicing, chopping, and cutting raw materials
according to the required sizes and shapes.
 Select appropriate tools for peeling, slicing, chopping, and cutting of raw
materials.
 Prepare raw materials by peeling, slicing, and cutting according to required
shapes and sizes.

Procedure
1. Start the class with prayer.
2. Post a picture of cutting tools and equipment.
3. Give the students an activity (jigsaw puzzle) related to cutting tools and
equipment.
4. Have the outputs and presentation of the students.
5. Discuss the required sizes and shapes of raw materials.
6. Let the students clean their respective ingredients.
7. Each member of the student group demonstrates at least 5 kinds of cuts on the
ingredients they brought.
8. Let the students do the demonstration.
9. Ask the students to keep the ingredients stored cleanly and bring them for the
next day’s activity.

Week 2. Day 4. Extract juice of the prepared fruits and vegetables through boiling
for jelly and marmalade making.
 Outline the process of juice extraction through boiling raw materials for jelly and
marmalade making.
 Prepare appropriate tools and equipment for juice extraction through boiling raw
materials.
 Show the process of juice extraction through boiling raw materials.

Procedure
1. Start with the preliminary activities (Prayer, setting – up, and attendance).
2. Proceed to discuss the equipment needed for the juice extraction.
3. Discuss the proper ways to use the tools and equipment.
4. Let the students follow your guide and demonstrate the extraction by boiling.
5. Have the students do an assignment on their observations on the activity.
Week 3. Day 1. Measure the required amounts of pectin, sugar, and citric acid
according to approved specifications.
 Define the role of pectin in food processing by sugar concentration.
 Discuss the functions of pectin in the food industry specifically in food processing
in sugar concentration.

Procedure
1. Start the class with a short prayer.
2. Check the attendance of the class alphabetically.
3. Let the students recap the previous discussion.
4. Let the students give their ideas and prior knowledge about pectin.
5. Present a PowerPoint presentation of the introduction of the topic.
6. Discuss the role, functions, and importance of pectin in making sugar-concentrated
foods.
7. Group the class into 5 groups and do the activity.
8. Present the images of the foods or products that used pectin in sugar
concentration.
9. Before the dismissal, instruct the class to study in advance about the sources of
pectin.

Week 3. Day 2. Measure the required amounts of pectin, sugar, and citric acid
according to approved specifications.
 Categorize the different sources of pectin.
 Explain the importance of pectin in different food-making.
 Identify sources of pectin.

Procedure
1. Start the class with a prayer.
2. Checking their attendance in alphabetical order.
3. Post a picture of the major sources of pectin.
4. Let the students give an idea about the picture.
5. Discuss and explain the major sources of pectin through a blog from the internet.
6. Discuss the importance of pectin in different food processing.
7. Have a short quiz regarding the topic.
Week 3. Day 3. Measure the required amounts of pectin, sugar, and citric acid
according to approved specifications.
 Identify the required amounts of pectin according to specifications.
 Discuss the importance of following the required pectin amounts according to
specifications.

Procedure
1. Start with the preliminary activity.
2. Recap the last day’s topic
3. Discuss the required amounts of pectin according to specifications through PPTs.
4. Discuss the importance of following the required amounts.
5. Let the students answer through a short essay the effects if they did not follow
the proper amounts of pectin in food processing.
6. Let them answer until the bell rings.

Week 3. Day 4. Measure the required amounts of pectin, sugar, and citric acid
according to approved specifications.
 Identify the proper tools and equipment for measuring pectin amount.
 Determine how to properly measure using measuring tools and equipment.
 Demonstrate the proper usage of tools and equipment for measuring pectin
content.

Procedure
1. Start with the preliminary activities
2. Review the last topic.
3. Show pictures of measuring tools and equipment in cooking.
4. Ask the students about the picture.
5. Let the students answer the follow-up questions:
Why do we need to measure ingredients?
What happens when we don’t follow the proper amounts of ingredients?
6. Discuss the topic of measuring the pectin amounts through a video presentation
that tackles how to use the tools and equipment.
7. Let the students follow the guide provided on how to use those tools and
equipment.
8. Have a short quiz after about the topic.