NAME:__________________________________________

GRADE/SECTION:______________________________
11
TVL
Food Processing
Quarter IV – Week 2 & 3
Preparing the Raw Materials

CONTEXTUALIZED LEARNING ACTIVITY SHEETS

SCHOOLS DIVISION OF PUERTO PRINCESA CITY
TVL – Food Processing – Grade - 11
Contextualized Learning Activity Sheets (CLAS)
Quarter IV – Week 2 & 3: Preparing the Raw Materials
First Edition, 2020

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 Lesson 1
Preparing the Raw Materials
Learning Competency:
Prepare the Raw Materials TLE_AFFP9-12SC-IVc-d-2

Objectives:
1. Identify and check the different types of raw materials
2. Know the proper cleaning, washing, peeling, slicing, chopping, and cutting of raw
materials
3. Discuss the procedures of extracting juice and mix with sugar for jelly, jam and
marmalade making

Let’s Try
Directions: Read and understand each question. Circle the letter of the correct answer.

1. Which of the following ingredients in jelly making makes a jelly firm and rigid?
A. Acid B. Fruit C. Pectin D. Sugar

2. Which of the following is a clear, jelly-like mixture that shreds or thin slices of fruits or
peel are suspended?
A. Jam B. Jelly C. Marmalade D. Preserve

3. What raw materials contain a sufficient pectin and acid?

A. Fruits B. Meat C. Sugar D. Vegetables

4. Which of the following forms of sugar is partially purified product with crystals varying
from very light to dark brown?
A. Brown sugar C. Superfine Sugar
B. Lump Sugar D. Washed Sugar

5. Which of the following DOES NOT refer to the tips in cleaning of fruits and vegetables?
A. Remove the outermost leaves of a head of lettuce or cabbage.
B. You need to use mild soap in cleaning the fruits and vegetables.
C. Use a clean vegetable brush to scrub firm produce, such as melons and
cucumbers.
D. Dry produce with a clean cloth or paper towel to further reduce bacteria that may
be present.

6. Which of the following qualities is NOT needed to observe in sorting and grading raw
materials?
A. Good quality C. Full of blemishes
B. Fresh and firm D. Nutritive Value

7. What refers to a soft, elastic, transparent food made from fruit juice boiled with sugar?
A. Jam B. Jelly C. Marmalade D. Preserve

8. Which of the following raw materials refers to sweet, crystalline, soluble organic
compounds that belong to the important food component collectively?
A. Acid B. Fruit C. Pectin D. Sugar

1
9. Which of the following steps are involved in preparing fruits/vegetables for jam making?
I. Wash the fruits and vegetables thoroughly in running water.
II. Pare the fruits, chop finely.
III. Test for pectin content and fruit’s acidity.

A. I only B. II only C. III only D. I,II, and III

10. Which of the following raw materials DOES NOT belong in jam making?
A. Mango B. Orange C. Vinegar D. Washed sugar

Let’s Explore and Discover

The lesson focuses on the important things to be considered in selecting, sorting and
grade fruits/vegetables and to the preparations of raw materials for jellies, jams,
marmalades and preserve.

Unlocking of Difficulties
☺ Jelly bag – It is used to strain juice from softened fruits and pulp.
☺ Plump – To moisten in liquid until full or round.
☺ Pulp – A flesh of fruits / vegetables.
☺ Pectin – A water soluble substance obtained from fruits causing jellies to set.
☺ Syrup – A mixture of sugar and water.
☺ Jelly – It is a soft, elastic, transparent food made from fruit juice boiled with sugar.
☺ Jam – It is a food made by boiling fruit pulp with sugar until thick.
☺ Marmalade - It is a clear, jelly-like mixture in which shreds or thin slices of fruits or
peel are suspended.
☺ Preserves - Are whole small fruits or vegetables or pieces of large fruits or vegetables
cooked in thick syrup until clear, plump and somewhat translucent.

Raw Materials for Food Processing by Sugar Concentration

1. Sugar consists of sweet, crystalline, soluble organic compounds that belong to the
important food component collectively called carbohydrates.

Market Forms of Sugar

a. Crystalline or Granulated Sugar – The sugar such as dextrose and table sugar are the
most common form of table sugar.
b. Sanding Sugar – It is coarsely granulated for decorative purposes.
c. Superfine Sugar – is specially screened, uniformly fine-grained sugar for rapid solution.
d. Powder or Confectioner’s Sugar – These are machine ground from granulated sucrose.
Small quantities of cornstarch are usually added to prevent caking.
e. Lump Sugar – It is prepared by pressing wet sugar crystals into a loaf form, hardened
and then cutting into cubes or tablets.
f. Brown Sugar –It is a partially purified product with crystals varying from very light to
very dark brown. The lighter the color, the higher the stage of purification and the less
pronounced the flavor imported to the sugar. Glucose, fructose and some salts are
present in brown sugar.
g. Raw Brown or Muscovado Sugar – It is the unrefined product that is separated from
molasses. The crystals are dark, coarse and sticky because they contain some molasses.
It is also called muscovado sugar.

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h. Panutsa –It is a crude form of sugar. The sugar cane extract is evaporated into a brown
syrup concentrate and molded in polished small halved coconut shells.
i. Washed Sugar – It is sucrose crystal which is one step short of the complete refining
process.

2. Fruits produced from flowers, fruits are fleshy or pulpy in character, often juicy and
usually sweet with fragrant, aromatic flavors.

3. Vegetables are edible parts of plants. They may be roots, tubers, bulbs, stem, leaves,
flowers, seeds of pods used raw or cooking.

Qualities in Selecting of Fruits and Vegetables for Jellies, Jams, Marmalades and
Preserves

1. Wholesomeness 5. Uniformity of sizes

2. Cleanliness 6. Freedom from blemishes
3. Freedom from undesirable substances 7. Desirable aroma, color, flavor and texture
4. Degree of perfection in shapes 8. Nutritive value

Fruits and their Processing Possibilities

Common
Height of Seasons Processing Possibilities
Names
Bayabas Jam, jelly, preserve, butter
Kalamansi June – October Juice, candied rind, concentrate
Dalanghita December- May Candied, juice, wine, marmalade, canned
Duhat March – July Juice, wine
Durian August – October Frozen, candied, jam
Guyabano August – November Juice, frozen, jam, preserve
Langka March – August Candied, jam, marmalade, canned in syrup
Lansones August - November Wine, canned in syrup, frozen
Manga May- June Juice, jam, preserve, marmalade, frozen
Pinya May – July Preserve, jam, juice, candied, canned, frozen
Rambutan August – October Frozen or canned in syrup
Saging na Saba Candied, catsup, jam, crackers
Sampaloc February – April Candied, preserve, jam, jelly, juice, sauce
Santol July – September Preserve, wine, jelly, jam, marmalade, juice
Frozen, candied, pickled, juice, preserve,
Papaya December
canned, marmalade, jam jelly

Vegetables and their Processing Possibilities

Common Names Processing Possibilities

Kamote Candied, dehydrated, powdered
Luya Candied, powdered, dehydrated, pickled
Mani Candied,
Ube Jam, dehydrated, candied
Singkamas Dried, canned, sweetened

Raw Materials Preparation

A. Cleaning/Washing
It is the unit operation in which contaminating materials are removed from the food
and separated to leave the surface of the food in a suitable condition for further
processing. Cleaning should take place at the earliest opportunity in a food process both
to prevent damage.

3
Procedures in Cleaning/Washing
1. Choose firm and ripe fruits for sugar concentration.
2. Wash fruits with detergent for 10 minutes, you could use about 1/8 tsp. of liquid
detergent per 3L of water.
3. Rinse with tap water for three times.

B. Peeling
It is a necessary operation in the processing of many fruits and vegetables to remove
unwanted or inedible material, and to improve the appearance of the final product.

C. Slicing
It is cutting with a knife to roundels from round vegetables
Procedures in Peeling and Slicing
1. Use clean stainless knives, peelers, chopping board and food containers.
2. Peel the fruits/vegetables.
3. Slice the fruits/vegetables according to size or shape required.

D. Chopping
Evenly cut vegetables smaller than brunoise

E. Cutting
It is important because you will need approximate uniform pieces. Cutting vegetables
with a blunt knife may make them lose some of their nutrients. Using a sharp blade can
minimize the risk of bacterial growth and can also prevent over softening of the
vegetables. Fruits and vegetables are usually cut into cubes, thin slices, rings or shreds.
Finely chopped vegetable is the faster they get spoiled. They may lose moisture, their
natural color and some amount of nutrients.

F. Boiling
Many fruits require boiling with an equal amount of water to obtain the maximum
juice and pectin. Boiling softens the fruit tissue and converts pectose to pectin. However,
some juicy fruits like berries do not require the addition of water but need only to be
crushed and heated to boiling point for extraction and should not be boiled long enough
to render the fruit mushy.

Tips for Cleaning Fruits and Vegetables

1. Wash your hands for 20 seconds with warm water and soap before and after preparing
fresh produce.
2. If damage or bruising occurs before eating or handling, cut away the damaged or bruised
areas before preparing or eating.
3. Rinse produce before you peel it, so dirt and bacteria aren’t transferred from the knife
onto the fruit or vegetable.
4. Gently rub produce while holding under plain running water. There’s no need to use soap
or a produce wash.
5. Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers.
6. Dry produce with a clean cloth or paper towel to further reduce bacteria that may be
present.
7. Remove the outermost leaves of a head of lettuce or cabbage.

Preparation of Fruits or Vegetables for Jellies,

Jams, Marmalades and Preserves

Ingredients in Jellies, Jams, Marmalades and Preserves making

1. Fruit. Fruits for jelly making should have rich flavor. It should contain sufficient pectin
and acid. Jelly formation is possible only with the proper pectin to sugar acid ratio.

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2. Pectin. A water-soluble substance found in some slightly under ripe fruits that cause
jellies to set. Slightly under ripe fruit is capable of forming a gel when sugar and acid are
in the right proportions. Some local fruits which have high pectin content in medium
ripeness are guava (1.92), guyabano (1.77), santol (2.63), siniguelas (2.52), anonas (2.10)
and chico (look for pectin content of chico).

3. Acid. It makes the jelly firm and rigid in structure and is essential for flavor and gel
formation. Gel formation occurs from 2.5 to 3.5 pH value. The ideal pH value for
successful gel formation is pH 3.2. Fruits differ in acidity. If the fruits used for making
jelly has lacked in acid, it could be improved by adding commercial citric, tartaric acid,
calamansi and lemon juice.

4. Sugar. The formation of jelly, caused by pectin is agent by sugar. Like acid, it controls
the rigidity, strength of the jelly while acting as preservative at the same time. The amount
of sugar needed to add will depend upon the acid and pectin content of fruit juice. If the
solution has more acid, less sugar is required. High pectin content requires more sugar.
¾ cup of sugar is recommended for a cup of fruit juice. Less than this would give lower
jelly strength. Always remember to mix the sugar to the juice before boiling. Refined sugar
is recommended to use for jelly making.

Steps in Preparing Fruits/ Vegetables for Jelly-Making

1. Thoroughly wash the fruit or vegetables in cold water.
2. Extract the juice from the fruit or slice into small pieces and place in a pan. Add enough
water to barely cover the fruit.
3. Boil the fruit slowly until soft. Do not overcook because pro- longed boiling reduces the
jellying strength of the pectin and gives a cloudy juice.
4. Transfer the cooked pulp and juice into damp jelly bag and allow the juice to drain
completely.
5. Test for pectin content.
6. Test for the fruit’s acidity.

Steps in Preparing Fruits/ Vegetables for Jam Making

1. Wash the fruits and vegetables thoroughly in running water.
2. Pare the fruits, chop finely.
3. Test for pectin content.
4. Test for the fruit's acidity.

Steps in Preparing Fruits/ Vegetables for Marmalade Making

1. Wash the fruits or vegetables thoroughly in running water.
2. Peel fruits and slice the pulp or peel thinly. Generally, the juice and the slices are
prepared separately. They are only mixed during the final boiling of the fruit and juice
with sugar.
3. Place the slices or peeling in a stainless-steel kettle and add enough water. Boil until
soften.
4. To get the juice extract, transfer the cooked pulp into a jelly bag and allow dripping.
5. Test for the pectin and acid content.
6. Combine peel and juice. Add the required amount of sugar needed.

Steps in Preparing Fruits/ Vegetables for Making Preserves

1. Wash the fruits or vegetable thoroughly in running water.
2. Pare and cut them into uniform sizes and shapes or leave them whole if in small size.
3. Prepare syrup.
(Source: “Processing Food by Sugar Concentration”, CBLM IV, Fish Processing K to 12 Technology
and Livelihood Education: Department of Education, 2011, 8-11.)

5
 Let’s Practice

Directions: Explore and write the different fruits and vegetables found in your backyard.
Think of the possible product that can be processed.

Fruits Process Product Vegetables Process Product

1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
6. 6.
7. 7.
8. 8.
9. 9.
10. 10.

Directions: Determine the food processing method of sugar concentration described in

each statement below. Write Jelly, Jam, Marmalade and Preserve on the lines provided.

____________1. It is a clear, jelly-like mixture in which shreds or thin slices of fruits or

peel are suspended.
____________2. It is a food made by boiling fruit pulp with sugar until thick.
____________3. These are whole small fruits or vegetables or pieces of large fruits or
vegetables cooked in thick syrup until clear, plump and somewhat
translucent.
____________4. It is a soft, elastic, transparent food made from fruit juice boiled with
sugar.
____________5. It has a jelly like consistency and not syrupy.

Why is it important to select and prepare fruits and vegetables carefully in food processing
by sugar concentration?
_______________________________________________________________________________________
______________________________________________________________________________________

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 Let’s Do More

A. Directions: Arrange the following steps in preparing fruits/vegetables for jam making.
Write the numbers 1-4 on the line provided.

______ Pare the fruits, chop finely.

______ Test for pectin content.
______ Wash the fruits and vegetables thoroughly in running water.
______ Test for the fruit’s acidity.

B. Directions: Arrange the following steps in preparing fruits/vegetables for jelly making.
Write the number 1-6 on the line provided.

_____ Test for pectin content.

_____ Boil the fruit slowly until soft. Do not overcook because pro- longed boiling
reduces the jellying strength of the pectin and gives a cloudy juice
_____ Thoroughly wash the fruit or vegetables in cold water.
_____ Transfer the cooked pulp and juice into damp jelly bag and allow the juice to
drain completely.
_____ Test for the fruit’s acidity.
_____ Extract the juice from the fruit or slice into small pieces and place in a pan. Add
enough water to barely cover the fruit.

Directions: Match the following ingredients in jelly making in Column A with their
corresponding descriptions in Column B. Write the letter of the correct answer on the line
provided.
Column A Column B

______1. Fruit A. It makes jelly firm and rigid in structure.

______2. Pectin
B. It controls the rigidity, strength of the jelly
______3. Acid while acting as preservative.

______4. Sugar C. It should contain sufficient pectin and acid.

D. A water-soluble substance found in some

slightly ripe fruits.

How can we produce a standard finished product in sugar concentration?

________________________________________________________________________________________
________________________________________________________________________________________

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 Let’s Sum It Up

Directions: Arrange the jumbled letters to get the correct word that describes the raw
materials preparation. Write your answer on the line.

1. It should take place at the earliest opportunity in a food process both to prevent
damage.
N E I G A C N L

Answer: ____________________

2. It softens the fruit tissue and converts pectose to pectin.

I O B L N G I

Answer:________________________

3. The processing of many fruits and vegetables to remove unwanted or inedible material,
and to improve the appearance of the final product.
G E L I N P E

Answer:________________________

8
 Let’s Assess
Directions: Read and understand each question. Circle the letter of the correct answer.

1. What refers to a soft, elastic, transparent food made from fruit juice boiled with sugar?
A. Jam B. Jelly C. Marmalade D. Preserve

2. Which of the following steps are involved in preparing fruits/vegetables for jam making?
I. Wash the fruits and vegetables thoroughly in running water.
II. Pare the fruits, chop finely.
III. Test for pectin content and fruit’s acidity
A. I only B. II only C. III only D. I,II, and III

3. Which of the following ingredients in jelly making makes a jelly firm and rigid?
A. Acid B. Fruit C. Pectin D. Sugar

4. Which of the following is a clear, jelly-like mixture that shreds or thin slices of fruits or
peel are suspended?
A. Jam B. Jelly C. Marmalade D. Preserve

5. Which of the following DOES NOT refer to the tips in cleaning of fruits and vegetables?
A. Remove the outermost leaves of a head of lettuce or cabbage.
B. You need to use mild soap in cleaning the fruits and vegetables.
C. Use a clean vegetable brush to scrub firm produce, such as melons and
cucumbers.
D. Dry produce with a clean cloth or paper towel to further reduce bacteria that may
be present.
6. Which of the following qualities is NOT needed to observe in sorting and grading raw
materials?
A. Good quality C. Full of blemishes
B. Fresh and firm D. Nutritive Value
7. Which of the following raw materials refers to sweet, crystalline, soluble organic
compounds that belong to the important food component collectively?
A. Acid B. Fruit C. Pectin D. Sugar

8. Which of the following raw materials DOES NOT belong in jam making?
A. Mango B. Orange C. Vinegar D. Washed sugar

9. What raw materials contain a sufficient pectin and acid?

A. Fruits B. Meat C. Sugar D. Vegetables

10. Which of the following forms of sugar is partially purified product with crystals varying
from very light to dark brown?
A. Brown sugar C. Superfine Sugar
B. Lump Sugar D. Washed Sugar

9
 Answer Key

Let’s Practice Let’s Do More Let’s Sum it Up Let’s Assess

1.B 6.C
Answer may A 1.Cleaning 2.D 7.D
vary 2 2. Boiling 3.A 8.C
3 3. Peeling 4.C 9.A
1 5.B 10.A
4
Let’s Try
B
1. A 6.C
1.marmalade 5
2.C 7.B
2.jam 3
3.A 8.D
3.preserve 1
4.A 9.D
4.jelly 4
5.B 10.C
5.marmalade 6
2

1. C
2. D
3. A
4. B

References
Module

CBLM IV. Processing Food by Sugar Concentration. Food (Fish) Processing K to 12

Technology and Livelihood Education: Department of Education. 2011.

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