Republic of the Philippines

DEPARTMENT OF
EDUCATION
Bureau of Secondary Education

K TO 12 Basic Education
Program
Learning Materials

FOOD
PROCESSING
9/10

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 TL
E
Technology and
Livelihood Education
TECHNOLOGY AND LIVELIHOOD EDUCATION 9/10
QUARTER III
FOOD PROCESSING

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 PROCESS FOOD BY SUGAR CONCENTRATION

LEARNING OUTCOMES

1. Prepare Equipment, Tools and Utensils

2. Prepare the Raw Materials

3. Prepare Acid, Pectin and Sugar Mixture

4. Cook Sugar Concentrates

5. Prepare Production Report

LESSON 1

PREPARE EQUIPMENT, TOOLS AND UTENSILS FOR PROCESSING

INTRODUCTION

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 This lesson covers the preparation of tools, utensil and equipment required for
processing food by sugar concentration with its cleaning and sanitizing standard
methods.

Information Sheet 1

What is Sugar Concentration?

 It is a preservation by increased osmotic pressure

 Cells placed in solution with high sugar concentration are plasmolyzed, water
is withdrawn from the cell, thus, inhibiting the metabolic activities of
microorganisms
 It uses a similar principle with desiccation or dehydration method of
preservation

History of Sugar Concentration

 In Europe, earliest cultures of the Europeans involved storing fruits in honey

for preservation.
 In northern climates without sufficient sun to dry foods, preserves are made
by heating the fruit with sugar.
 They got their sugars from sugar canes that came from trades.

What is the importance of Sugar Concentration in Food Processing?

 Sugar content prevents microbial growth and spoilage by increasing the

osmotic pressure, which limits microbial growth and makes these foods last
longer. (Sugar in Food Preserving (acsedu.co.uk)

What is Sugar?

 It is an organic compound in the form of carbohydrate. There are

different types of sugar:
 Simple Sugars known as monosaccharides, which includes
glucose (dextrose), fructose (fruit sugar) and galactose.
 Double Sugar joined by a glycosidic link - 2 monosaccharides
joined together are called disaccharides, which includes
sucrose (table/granulated sugar).
Action of Sugar
 When sugar is added to foods it binds to the water in the foods
reducing the amount of water that is available for the growth of

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 microorganisms. Like salt water also has an osmotic effect i.e., when
foods are placed in a concentrated sugar solution water is drawn out of
the cells of foods and microorganisms so that microorganisms can no
longer survive.
 One way to use sugar is to desiccate fruits by drying them and then
packing them with pure sugar. Fruits which are traditionally preserved
through this method include ginger, cherries and the peel of citrus
fruits. Alternatively, foods may be stored in a sugar syrup or cooked in
sugar until they crystalize.
 To produce jams and marmalade, fruits are initially boiled to reduce the
water content of fruit and to reduce contaminating microorganisms.
Sugar is then added to the fruit to prevent the regrowth of bacteria.
Other food preservation techniques involve combining sugar with
alcohol to enable the preservation of fruit in alcoholic spirits such as
Brandy (alcohol).
 Sugar is also used with salt to preserve certain foods especially fish
and meat. Sugar may either be added to salt to create a dry mixture
which covers food or may be dissolved in a liquid to make a brine to
surround the food. Adding sugar to a salty brine helps to confer a
sweetness to meat and fish and also helps to reduce the harsh flavor of
salt. (Source: http://acsedu.co.uk/Info/Alternative-Living/Self-
Sufficiency/Sugar-in-Food-Preserving.aspx)
 Sugars are naturally present in fruits and vegetables
(sucrose, glucose and fructose), honey (fructose and glucose), as well
as in milk and dairy products (lactose and galactose) and to a lesser
extent in cereals (maltose). The main sugar used in our kitchens is
sucrose (table sugar), which is composed of the two sugars, glucose
and fructose. Sucrose is extracted with water from sugar cane and
sugar beet, where it is present in large quantities. The resulting sugar
juice is purified, filtered and concentrated to syrup, from which sucrose
is crystalized, dried and cooled. The residual dark syrupy material is
molasses. The ‘white sugar’ thus isolated is neither chemically altered
nor bleached. White sugar is available in different types of granulated
sugar. Brown sugar retains some of the molasses, which imparts
characteristic flavors and colors.

Technological Applications:
Sweetener
 White and brown crystalline sugars are used as sweeteners in home
cooking and the food industry. Powdered sugars are used as icing
sugar in baking and confectionery. Sugar syrups are used in beverages
or as a base for fruit sauces, toppings and flavored syrups. Sugars are
also used to counter acidic and bitter tastes, e.g. in tomato sauces,
mayonnaise or in medical syrups.

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 Texture, volume and moisture
 Sugars play a major role in defining the bulk (volume) and texture
(mouthfeel) of foods. For example, sugars provide volume to cakes and
biscuits. The combination of sugar with a gelling agent (e.g., pectin) is
responsible for the jelly texture of jams. In baked products sugar
increases the starch gelatinization temperature, trapping air bubbles
and delivering a light texture to cakes. Sugars also provide the base
for yeast fermentation (e.g., in rising bread). Sugar is a humectant
(binds water), which is important in food preservation and also affects
texture. Sugars also reduce the freezing point, important for producing
softer ice creams, and increase the boiling point, which is important in
manufacture of sweets.
Color
Sugars are responsible for the development of the brown color of many
cooked foods, through two processes: the Milliard reaction and
caramelization. The golden-brown crust of baked products, such as
biscuits and toasted bread, is due to the Milliard reaction, occurring
under heat between sugars (predominantly glucose and fructose) and
amino acids (proteins). In caramelization, sugars (mainly sucrose,
glucose and fructose) are broken down under heat, producing new
molecules which provide color and flavor, e.g. in products like caramel
sauce and caramelized fruits and sweets.
Food preservation
 Sugars are also important in food preservation. Marmalades, syrupy
fruit desserts, candied fruits and other delicacies were born out of the
historical need to preserve fresh produce. The high sugar content
prevents microbial growth and spoilage by increasing the osmotic
pressure, which limits microbial growth and makes these foods last
longer.

Alcoholic beverages
 Sugars are also at the heart of alcoholic fermentation, i.e. the
conversion of sugars to ethanol (alcohol) by yeasts, which is used to
make alcoholic beverages. Sugars contained in grapes, grains, honey
and fruits are used in the production of wine, beer and whisky, mead
and ciders respectively.
Reducing sugar in foods
 In light of the high prevalence of obesity and overweight, public
health efforts are aimed at reducing the number of calories people
consume, including reducing the energy density (calories per gram) of
processed foods by decreasing total fats and carbohydrates, including
sugar. Food and beverage companies are responding to public health

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 policies such as that of the European Commission by reformulating
food and drinks and reducing their energy content where technically
possible.

Information Sheet 1. 2

IDENTIFYINGTHE DIFFERENT EQUIPMENT, APPARATUS, TOOLS AND

UTENSILS TO PROCESS FOOD BY SUGAR CONCENTRATION.

EQUIPMENT

1. Refrigerator (two-door domestic refrigerator)

Refrigerator is used for storing foods to
prolong its freshness. Foods stored in the freezer
stays fresh longer because microorganisms in the
food reproduce slowly and stops reproducing as
the food reaches temperatures below 0°C.
Raw meat, fish and processed foods are
usually kept at the freezer which provides the
coolest temperature. Leafy vegetables and fruits
are usually placed at the crisper compartment
because it provides high humidity and cool
temperature. Bottled drinks are placed on the
bottle racks. Others like salads and cooked foods
are placed on the middle portion of the refrigerator.

2. Freezer (chest type)

A freezer has the same purpose as the refrigerator

freezer compartment, only it is bigger in size. Only
food intended for freezing can be placed inside the
freezer.

3. Can Seamer
During seaming the cans are stationary so that the
liquid filled in the tins does not spill and the correct
quantity is filled in the cans. The machine engages
the clutch by pressing foot pedal and releases
automatically after seaming the cans. The cans
seamed are 100% leak proof. This is a high
productivity and totally simple machine.
4. Steam Jacket Kettle

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 Steam Jacket Kettle use in cooking jam, jellies and
other food concentrates. These kettles consist of
two bowl-like sections of welded aluminum or
stainless steel with an air circulation of steam. It
may be stationary or tilting. When the steam is
released inside the jacket, it condenses on the
outside of the inner shell, thereby giving up its heat
to the metal, from which it is then transferred to the
food. The steam does not come directly in contact
with the food being heated. Steam is commonly
produced in remote steam boilers.

5. Blender

Blender is use for blending or mixing ingredients

and liquids.

6. Juice Extractor

Ability to make highly nutritional juice from fresh

vegetables and fruits.

7. Hydraulic Press

Hydraulic Press to extract juices.

8. Stove

A heated chamber or compartment as in stove for

cooking.

9. Centrifuge

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 Centrifuge an equipment to filter the juices to a
finer texture.

10. Hand Sealer

Hand pressing Sealer – seals all kinds of

polyethylene and or polypropylene films.

11. Jack lifts

Jack lift for lifting or pushing heavy object.

APPARATUS

APPARATUS FUNCTIONS/ USES

It for fast and

Refractometer accurate
determination of total
dissolved liquids.

Parts of the Refractometer

To measure the proper or accuracy of

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THERMOMETER temperature settings.
TYPES OF THERMOMETER
1. Refrigerator Used to check the
Thermometer accuracy of the
appliance and assure
that foods are being
stored at the proper
temperature for
safety preservation.
2. Oven Used to determine
Thermometer the accuracy of the
oven thermostat and
ensure that foods are
roasting at proper
temperature.
3. Candy Used to measure the
Thermometer temperature of
cooking candy
mixtures graduation
usually 100 to 400
degrees Fahrenheit
often it can be
fastened onto the
side of the pan.
4. Microwave Used to measure
Thermometer temperature and
degrees of cooking
even during
microwave cooking.
It is a small slender
metal shaft with small
dial on top that is
inserted into the
food.
5. Deep Fry Similar to the candy
Thermometer version it measures
oil or melted
shortening
temperature during
frying.
6. Meat Used to measure the
Thermometer internal temperature
of meat and how
done it is. A thin
metal shaft that is
inserted into the
center of the meat
away from the bone.
Is a device for
measuring the weight

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 of ingredients before
cooking. When an
object is placed over
the pan, the pointer
moves clockwise and
stops when the
actual weight of the
WEIGHING SCALE object is reached.
Most weighing scales
have an adjustment
screw that allows for
the adjustment of the
pointer to zero mark.
Other types of
weighing scale are
double-pan, balance
scale and triple beam
balance that are
used for precision
weighing.

Parts of the Thermometer

TOOLS

1. Can Opener

A kitchen utensil that is used to open or remove

the top from a metal can.
2. Knife
Can Opener is a utensil that has a handle and a
blade that may or may not be sharp-edged.

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 Available in a wide variety of different types and
sizes, a knife is used for cutting, chopping, dicing,
slicing, mincing, peeling, separating, and other
kitchen tasks where the thin metal shaft of a blade
is of value for food preparation.

Different types of knives and sharpening stone and steel

KNIFE
a. Bread –To slice bread or cake. Cutting edge is serrated to
create saw like motion when used.
b. Paring – To peel and cut fruits and vegetables.
c. Boning – To remove meat from bone.
d. Cleaver – To trim chops, cut through bone and dress poultry
e. French – To slice, cut, dice and shred raw fruits and vegetables.
f. Utility – To core lettuce and to pare and section fruits
g. Butcher – To cut all types of meat
h. Slicer – To slice all kinds of meat hand slice tomatoes and
lettuce wedges.

SHARPENING
a. Stone – To sharpen knives. Stones can be coarse,
medium, or fine.
b. Steel – To sharpen knife's cutting edge. A long slender
round or flat edge generally made of steel.

UTENSILS

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1. Colander Bowl - used for draining liquid from food. It consists of a bowl
constructed of metal or plastic that is covered with a series of holes
through which the liquid can drain. The bowl usually has two handles and
it may also contain a base or legs. Colanders are useful for draining water
from boiled foods such as larger pasta shapes and potatoes. They are
also useful for cleaning bunches of fruits and vegetables, allowing water to
be drained as it is washed over the food.

2. Mixing Bowl – Round bowls of varying sizes that are used for combining
food ingredients when preparing recipes. Mixing bowls are made of plastic,
ceramic, glass, copper, and stainless steel that range in size from 4 inches
in diameter to over 16" in diameter. Common bowl sizes available include
1½, 2, 2½, 4, 5, 6-, 8-, 10-, and 12-quart bowls.

3. Steamer - a type of cookware consisting of inserts or layers with

perforations in the bottom that are assembled together and used to cook
food with the use of steam. The steamer is made to position foods above,
not in, water that is boiling or hot enough to produce steam to cook foods
with a moist hot air.

4. Casserole -– a deep dish, usually round or oval with a lid and sloping
sides made of oven safe glass or ceramic materials. Available in 1 ½, 2,
and 3-quart sizes.

5. Chopping Board - a hard surfaced utensil that is generally made of wood,

wood laminates, Corian, or plastic materials which is used as a base for
cutting, slicing, chopping, or mincing food products.

6. Measuring Spoon -– are set of spoons used to measure small amounts of

ingredients. They are used to measure amounts that are less than ¼ cup.
Each spoon in the set measures a specific amount as indicate on its
handle.

7. Measuring Cups -are a set of marked cups used to measure dry

ingredients such as sugar and flour. They are either made of plastic,
aluminum, or stainless steel. Each cup in the set measures an exact
amount as indicated in the cup. There are four measuring cups in a set.

8. Measuring Glass - a transparent cup with lines, called marker lines, to

indicate the amount of liquid. Each marker line stands a specific amount of
liquid.

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9. Masher- A kitchen utensil used to puree, mash or coarsely grind various
foods.

10. Stainless or enamel pan - are used for numerous food preparation tasks
which may require they be heated or cooled while being resistant to
breakage and easy to remove contents or clean afterwards.

11. Food Slicer- for slicing fruits and vegetables into different sizes

12. Peeler – use to remove the outer skin or rind of a fruit and vegetable

13. Tongs - used to grasp food so it can be moved from one location to
another or be used to flip foods over

14. Sterilized Bottles - used in packing and storing of foods.

15. Spatula – made for lifting, turning, serving, and spreading food toppings.

16. Kitchen Spoon – A kitchen utensil that is used for several purposes, such
as stirring, serving and transferring food. It has a bowl-shaped head
attached to a handle or the spoon may be constructed with the bowl-
shaped head and handle all as one piece. They are generally made from
wood, metal or heat resistant plastic.

17. Kitchen Fork - A type of fork that is used for a many different cooking
tasks when working with variety of different foods that are boiled, baked,
cooked, stir-fried, or grilled. Cooking forks may be very short in length to
enable smaller foods to be moved or removed from pans or they may be
longer in length and larger in size to keep hands away from heat and to
enable larger food items to be easily handled

18. Strainer – A kitchen device that is used to strain liquids or to sift dry
ingredients, such as flour or powdered sugar. This utensil has a perforated
or mesh bottom and is available in a variety of shapes and sizes. Strainers
are made of a material that include: stainless steel, tinned steel, aluminum,
and nylon.

19. Utility Tray – used to hold foods or products.

Parts of the Refrigerator

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a. Door Gasket - a magnetic rubber strip outlining the inside
door of the refrigerator that provides a sealing effect to avoid
cold air from escaping the unit.

b. Breaker Trim – plastic trim that covers the space between

the cabinet and the liner of the refrigerator.

c. Freezer Compartment – a space in the refrigerator that

provides very low temperature.

d. Thermostat Knob Control – an electronic device attached

to the system that regulates the temperature inside the
refrigerator. It stops the compressor motor when set
temperature is reached, then starts again as temperature
rises.

e. Door Handles – used to open the doors of the refrigerator.

f. Inner Liner – inner wall of the refrigerator.

g. Butter Keeper – a compartment for storing butter or cheese.

h. Outer Liner – outer wall of the refrigerator.

i. Door Liner – inner wall of the refrigerator door.

j. Bottle Racks – a space for keeping bottled drinks.

k. Crisper – a space for keeping vegetables and fruits.

l. Toe Plate – information at the bottom part of the refrigerator

where important data about the system is written.

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 LESSON 2

PREPARATION OF FRUITS OR VEGETABLES FOR JELLIES, JAMS,

MARMALADES AND PRESERVES

INTRODUCTION

Lesson 2 focuses on the important things to consider in selecting, sorting,

and grade fruits/ vegetables and to the preparation of raw materials for jellies, jams,
marmalades and preserves.

DEFINITION OF TERMS

Jelly Bag - used to strain juice from softened fruits and pulp.
Pectin - water soluble substance obtained from fruits causing jellies to set.
Plump - to moisten in liquid until full or round.
Pulp - flesh of fruits/ vegetables.
Syrup - mixture of sugar and water

Information Sheet 2

JELLIES, JAM, MARMALADE AND PRESERVES

 Jelly is a soft, elastic, transparent food made from fruit juice boiled with sugar.
 Jam is a food made by boiling fruit pulp with sugar until thick.
 Marmalade 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.

Section of fruits and vegetables for jellies, jams, marmalades and preserves.

In sorting and grading fruits and vegetables, the following qualities must be
considered:
1. Wholesomeness
2. Cleanliness
3. Freedom from undesirable substances
4. Degree of perfection in shapes
5. Freedom from blemishes
6. Desirable aroma, color, flavor, and texture
7. Nutritive value

Pectin is significant in jelly making because this substance causes jelly to set.

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A mixture of slightly under ripe and ripe fruits is best for jelly making. They are high
in acid and pectin content. If overripe fruits are used, the pectin changes into peptic
acid. Pectin acid will not form into jelly. Two green fruits, on the other hand, will not
have enough flavors.

Ingredients in Jelly Making

1. Fruits. 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.
2. Pectin. A water-soluble substance found in some slightly under
ripe fruits that cause jellies to set. Slightly under ripe fruits 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.
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.

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 pieces and place in a
pan. Add enough water to barely cover the fruits.
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/ Vegetable For Marmalade Making.

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 1. Wash the fruits or vegetables thoroughly in running water.
2. Peel fruits and slice the pulp or peel thinly. Generally, the juice and
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 to barely cover.
4. Boil until soften.
5. To get the juice extract, transfer the cooked pulp into a jelly bag and
allow dripping.
6. Test for the pectin content.
7. Test for the acid content.
8. Combined 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.

LET US REMEMBER:
In making jellies, jams, marmalade, and preserves, carefully select and
prepare the fruits/ vegetables and other ingredients to be used in order to attain good
results.

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 LESSON 3

PREPARE ACID, PECTIN AND MIXTURE FOR JELLIES, JAMES AND

MARMALADES
INTRODUCTION:
This lesson discusses the preparation of acid, pectin, and sugar
mixture for jellies jams and marmalades. It includes pectin test and adjustment of
sugar and acid concentrations for good result of product.

DEFINITION OF TERMS:
For better understanding of the lesson, take a look at the word meanings below.

Acid - a substance that makes the structure of jelly is firm and rigid.
Denatured Alcohol - a type of alcohol from wood that is used to determine the
pectin content of fruit/ vegetable juice. It is usually available in
hard water shops.
Gel - a colloidal dispersion of a solid in a liquid which may range
from the nearly liquid to the solid state, but is typically a semi-
solid and a jelly-like consistency.
Gel meter - is an instrument similar to a graduated pipette, where fruits
juice is allowed to run down the Gel meter tube for one minute
to test the pectin content.

PECTIN CONTENT OF FRUITS AND VEGETABLES

Testing Pectin Content
To find out if a fruit has high or low pectin content, any of the following tests
may be performed.
1. Cooking Test - boil a small amount of juice with sugar. If gel sets, then it is
rich in pectin.
2. Alcohol Test - mix one tablespoon of fruit juice and two tablespoons of 95
% denatured alcohol. The following results will determine the pectin content of
the fruit juice.
a. Rich in Pectin - a transparent jelly-like lump is formed Fruit
Juice rich in pectin
b. Moderate amount of pectin- a jelly-like clot is not very firm and
could be broken into two or more lumps.
c. Very little pectin content- the clot could be broken into
numerous small pieces or the juice is cloudy.
3. Gel meter Test- in this test, fruit juice is allowed to run down into tube for one
minute to test the pectin content.

There are two indications in a gel meter that will show if the fruit has high or
low pectin content.

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 a. Rich in Pectin content- the juice is thicker and runs down into
the tube more slowly.
b. Low in Pectin content- the juice runs below one-half mark of
the gel meter after one minute.
Testing the Fruit Acidity
To test the acidity of fruits, mix one tablespoon of calamansi juice and one-
half cup of water. The following result will determine the acidity of the fruit juice.
a. High acid content- if the taste is as sour as the solution of
calamansi and water.
b. Lack acid content- if the taste of the solution is less sour.
Jellying may be improved by adding acid in the form of calamansi or lemon
juice and or commercial citric or tartaric acid.
Combining juices that has low acidity to juices with high acidity will proportion
the sour taste and correspond to desired quality.

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 LESSON 4

COOK JAMS, JELLIES, MARMALADE, AND PRESERVES

INTRODUCTION

This lesson covers specific method on processing jam, jellies, marmalades,

and preserves. Also included are the different tests for determining the end point and
the characteristics of good finished products, possible problems, cause and
prevention in the process of making sugar concentrated products are all here.

DEFINITION OF TERMS
1. Crinkles – wrinkles
2. Jellying point/setting point – point when sugar concentration reaches 60%
3. Scum – a film covering on the surface of the jelly

Information Sheet 4

METHODS OF COOKING SUGAR-CONCENTRATED PRODUCTS

A. Jellies

1. Measure the required amount of sugar to be mixed with fruit juice – add ¾
to 1 cup sugar for every cup of juice. Stir to dissolve the sugar.
2. Strain to remove any lumps of sugar, scum or dirt.
3. Cook rapidly without stirring until jellying point is reached.
4. Skim and pour in sterilized jars while still hot.
5. Seal and label.

B. Jams

1. Cook the pulp until soft.

2. Add sugar when pulp is completely softened, otherwise the fruits become
hard if the sugar is early added. The usual proportion is ½ to ¾ cup of
sugar per cup of pulp. If the fruit is moderately rich in protein, add smaller
amount.
3. Boil rapidly until the jam starts to set in. (The secret of making jam is
cooking slowly before adding the sugar and rapidly afterwards.)
4. As the jam reaches setting point, turn fire off and remove the scum by
scooping with a clean wooden spoon.
5. Pour the jam into sterilized jars while still hot.
6. Seal and label.

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 C. Marmalades

1. Measure the required amount of sugar to be mixed with fruit juice – add ¾
to 1 cup sugar for every cup of juice. Stir to dissolve the sugar.

*The amount of sugar needed depends on the composition of the juice.

More can be added to juices rich in pectin and acid than those deficient in
one or both constituents.

2. Boil sugar, juice and peel/slices or chops of fruit until it reaches the jellying
point, usually at 104⁰C. A good marmalade should have a jelly-like
consistency and not syrupy.
3. Pour marmalade into sterilized jars.
4. Seal and label.

D. Preserves

1. Prepare the kind of syrup needed for the fruit, you may select from these
forms:
a. Thin – 3 cups water to 1 cup sugar
b. Medium – 2 cups water to 1 cup sugar
c. Thick – 1 cup water to 1 cup sugar (good for sour fruits)
2. Drop the fruit into boiling syrup and cook until fruit is clear and tender.
Make sure that the fruits are covered with the syrup so that the surface will
not dry up and harden before the syrup is absorbed by the pieces.
3. Cook rapidly so that the preserve will look bright and attractive.
4. Drain fruits.
5. Arrange the cooked fruit in a sterilized jar and pour hot syrup.
6. Remove air bubbles.
7. Half-seal.
8. Sterilized jars for 25 minutes in a boiling water.
9. Seal tightly.
10. Place jars upside down to test for leakage.
11. Label properly.

CHARACTERISTICS OF A STANDARD FINISHED PRODUCT

A. Jellies

1. Clear, transparent and attractive color.

2. Forms are retained, quivers and do not flow when removed from their
container.
3. Natural flavor and aroma of fruit is retained.
4. Texture is tender.

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 B. Jams

1. The color is bright, thick and smooth when spread.

2. Natural flavor and aroma of fruit is retained.

C. Marmalades

Has a jelly – like consistency and not syrupy.

D. Preserves

1. Sparkling and glistening.

2. Natural flavor and aroma of fruit is retained.
3. Plump, soft and tender.

How Fruits are made into sugar concentrated products?

Sample Recipes

Jellies

1. Santol Jelly

Ingredients:
Santol
Sugar

Procedure:
1. Prepared an equal amount of slightly under ripe and just ripe santol.
2. Wash very well and blanch for about five minutes.
3. Cut pulp into small pieces and place in pan together with the seeds.
4. Add enough water to barely over the fruit.
5. Boil gently until soft.
6. Pour into jelly bag to squeeze out the juice.
7. Allow to settle. For every cup of juice, add ¾ to 1 cup of sugar.
8. Dissolve sugar by stirring.
9. Boil and strain gain to get rid of undissolved sugar, scum or dirt.
10. Cook rapidly without stirring until jellying point is reached.
11. Skim and pour while still hot in sterilized jars.
12. Cool slightly and pour melted paraffin one-eight inch thick.
13. Prick air bubble that may appear in paraffin to ensure complete scaling.
14. Label & store.

23
2. Guava Jelly

Ingredients:
¾ to 1 cup of sugar for every cup of guava juice
1 tablespoon calamansi juice for every cup of juice
Procedure:
1. Prepare an equal mixture of slightly under ripe and ripe mature
guavas.
2. Wash very well and remove blossom ends.
3. Cut into halves and quarters.
4. Place in an enamel or stainless-steel kettle and add enough water
to cover the fruit.
5. Boil gently until soft.
6. Place cooked fruit in a cheesecloth or jelly bag. Let juice drip from
the bag.
7. Do not include pulp.
8. Add ¾ to 1 cup of sugar and one tablespoon kalamansi juice for
each cup of guava juice.
9. Cook over strong fire until the jellying point is reached.
10. Pour while still hot into sterilized jars.

24
 LESSON 5
PREPARE PRODUCTION REPORT
INTRODUCTION
This lesson deals with the preparation of production reports that are done
after processing. This will help you to determine the potentials and abilities of your
product to gain profile.

DEFINITION OF TERMS

Cost - expense
Cost of Product - total expenses incurred in processing the product
Profit - gain
Unit cost - the cost of product per piece.

Information Sheet 5
In a small–scale processing operation, the following information must be recorded
properly:
1. Daily Production. Record of the number of packs per product that is
processed daily should be kept.
2. Daily Sales. Every sale of the finished product should be recorded. A
weekly inventory of the products not sold is important and this should be
equivalent to the difference between the product produced and the amount
sold for the week.
3. Daily Expenses. All expenses incurred for the day like cost of ingredients,
packaging materials, travel expenses and others should be recorded.

PROCEDURE FOR DETERMINING THE SELLING PRICE OF PROCESSED

PRODUCTS
The selling price of the product should be determined after computing all the
expenses incurred. This is done to ensure that the seller does not lose in the selling
enterprise.
The following steps and examples are of help in learning how to determine the
selling price of the processed products.
1. List down all the food ingredients purchased.
2. Make a list of the operating expenses.
a. Labor
b. Gas/Fuel/Electricity
c. Transportation

25
 d. Miscellaneous expenses (include all other items not included in
number 1, like napkins, wrappers, etc.)
e. Rentals, if any.
3. List down all the expenses for ingredients and the operating expenses.
4. Determine the number of product yield.
5. Divide the total cost with the number of yield to get the cost per product/yield.
6. Decide how much you will add to each unit cost for selling price. The
percentage range from 15%- 40 % of the food cost.

Example:
The recipe prepared is Pineapple Jam.

MARKETING LIST
I. Incurred Expenses
A. Ingredients: Cost
2 pcs. Pineapple P 30.00
1 kilo Refined Sugar P 30.00
__________________
Total Cost = P 60.00
B. Operating Expenses
Gas P 10.00
Transportation P 7.50
Misc. soap P 1.00
3 preserving jars P 20.00
__________________
Total Expense= P 38.50

C. Cost of A plus B P 98.50

II. Number of Servings / yield 3 bottles pineapple jam

III. Unit Cost per serving/ yield

= Cost of A and B = P 98.50 = P 32.83
Number of serving/Yield P 3.00

26
IV. Selling Price (Note: You can add from 15 % to 40 % of the food cost)
If 15 % Percentage Mark-up
Solution:
Mark –up = Cost per serving X Percentage Mark-up
= P 32.83 X 0.15
= P 4.92 mark-up

Selling Price = Cost per serving + mark –up

= P 32.83 + P 4.92
= P 37.75 selling price per serving

If 40 % Percentage Mark-up
Solution:
Mark –up = Cost per serving X Percentage Mark-up
= P 32.83 X 0.40
= P 13.13

Selling Price per serving = Cost per serving + mark –up

= P 32.83 + P 4.92
= P 45.96

27
 FINANCIAL RECORDING

Name of Product : PINEAPPLE JAM

Date Manufactured : November 10,2019
Percent Mark-up : 15 %
Cost of Production = P 98.50
Number of Yield = 3 bottles
Ingredients P 60.00

Operating Expenses + P 38.50

Total Cost P 98.50

Unit Cost per Yield P 32.83

Mark -up + P 4.92

Selling Price P 37.75

Number of Yield Sold 3

Leftover 0

Total Sales P 113.25

Net profit P 14.75

Selling Price = Cost per serving + mark –up

= P 32.83 + P 4.92
= P 37.75 selling price per serving

Total Sales = Selling Price per Item x Number of Yield

= P 37.75 X P 3.00
Total Sales = P 113.25

Net Profit = Total Sales – Production Cost

= P 113.25 – P 98.50
Profit = P 14.75

28
Activity 1. TIERED HUMAN BINGO

Direction:

 There are EIGHT (8) groups of TIERED QUESTIONS (four (4) groups aligned
horizontally and four (4) groups aligned vertically)
 The groups are labeled HL1, HL2, HL3, HL4, VL1, VL2, VL3, VL4
 Each group contains (4) questions
 Among the groups mentioned, choose only ONE (1) group for you to answer
 If you have chosen a group, answer the four (4) questions it contains
 Write your answers in the ANSWER SHEET attached in this module

HL1
What is What are the two Differentiate JAM Why sugar
Refractometer? types of Sugar? from concentration is
MARMALADE important in food
processing?

HL2
It is a soft, elastic, What equipment is How are you going What is the
transparent food used for storing to test the acidity product of sugar
made from fruit foods to prolong its of fruits? and water is
juice boiled with freshness? mixed?
sugar.

HL3
Differentiate Why is it important What is Unit Cost? Another term for
REFRIGERATOR to use tools, COST
from FREEZER utensils,
equipment’s and
apparatus in
processing food?

HL4
How are you going It is used for These are whole
to determine the draining liquid from small fruits cooked
expenses you food in thick syrup until What is Pectin?
have incurred clear, plump and
during the somewhat
processing of translucent.
food?

VL1 VL2 VL3 VL4

Legend:

Horizontal Line (HL)

Vertical Line (VL)

29
Activity 2. CLASSIFYING TOOLS, EQUIPMENTS, APPARATUS & UTENSILS

Direction:

 Classify tools, equipment’s, apparatus and utensils by checking the

appropriate box.
 Do this activity in the ANSWER SHEET provided

TOOLS EQUIPMENTS APPARATUS UTENSILS

1 Refractometer
2 Thermometer
3 Refrigerator
4 Can Seamer
5 Freezer
6 Weighing Scale
7 Can Opener
8 Steam Jacket Kettle
9 Knife
10 Colander Bowl
11 Hydraulic Press
12 Mixing Bowl
13 Steamer
14 Casserole
15 Blender
16 Chopping Board
17 Juice Extractor
18 Measuring Spoon
19 Measuring Cups
20 Measuring Glass
21 Masher
22 Stove
23 Stainless Pan
24 Centrifuge
25 Food Slicer
26 Peeler
27 Tongs
28 Sterilized Bottles
29 Spatula
30 Hand Sealer
31 Jack Lifts
32 Kitchen Spoon
33 Kitchen Fork
34 Strainer
35 Utility Tray

30
Activity 3. TIERED QUESTIONS

Direction:

 There are Six (6) questions in the BOX below

 Out of the Six (6) questions, choose ONLY TWO (2) questions that you think
you can answer comprehensively
 Write your answers in the ANSWER SHEET provided

What is Sugar Concentration? (5 Points)

What is the importance of Sugar Concentration in Food Processing? (5 Points)
Differentiate Jam from Jelly. (10 Points)
Differentiate Marmalade from Preserves. (10 Points)
Why do you think that processing of fruits and vegetables has been made by
food processing companies and even made by many at home? (20 Points)
If you are going to engage in food processing business, why do you need to
calculate incurred expenses? (20 Points)

31
Activity 4. PROBLEM SOLVING

PROBLEM # 1: RECIPE FOR PORK HUMBA

Direction: Prepare a marketing list and financial recording.
Solve the following:
a. Total Cost
b. Total Expense
c. Unit Cost per serving/yield
d. Mark up
e. Selling price
f. Total sales
g. Net profit
Given the following recipe and its estimated cost, compute for the total
purchase cost and impose a 40 % percentage mark up to determine the selling
price of your product.
Yield=40 servings

I. Incurred Expenses
A. Ingredients:

Quantity Item Estimated cost Cost per Item

4 K Pork P 170.00/K
________________
3 head Garlic P 60.00/K
20 heads/K ________________

5 cups Soy Sauce P30.00/bot.

2 cups/bot ________________

5 tbsp. Black pepper P15.00/pack

5tbsp./pack ________________

6 tbsp. salt P5.00/pack

5tbsp./pack ________________

5 tbsp. Magic Sarap P15.00/pack

5 tbsp./pack ________________

Total = ===============

32
B. Operating Expenses:
Gas P 15.00
Transportation P 10.00
Misc. soap P 2.00
40 plastic container P 100.00
___________________

Total Expense: P__________________

C. Cost of A and B P _________________

II. Number of Servings / yields
III. Unit Cost per serving/ yield
IV. Selling Price
V. Total Sales
VI. Net Profit

FINANCIAL RECORDING

Name of Product :
Date Manufactured :
Percent Mark-up :
Cost of Production =
Number of Yield =
Ingredients

Operating Expenses +

Total Cost

Unit Cost per Yield

Mark -up +

Selling Price

Number of Yield Sold

Leftover

Total Sales

Net profit

33
 Technology and Livelihood Education 9/10
Food Processing
ANSWER SHEET
Name : _______________________________________
Grade & Section : _______________________________________

Activity 1. TIERED HUMAN BINGO

Activity 2. CLASSIFYING TOOLS, EQUIPMENTS, APPARATUS & UTENSILS

TOOLS EQUIPMENT APPARATUS UTENSILS

34
 S
1 Refractometer
2 Thermometer
3 Refrigerator
4 Can Seamer
5 Freezer
6 Weighing Scale
7 Can Opener
8 Steam Jacket Kettle
9 Knife
10 Colander Bowl
11 Hydraulic Press
12 Mixing Bowl
13 Steamer
14 Casserole
15 Blender
16 Chopping Board
17 Juice Extractor
18 Measuring Spoon
19 Measuring Cups
20 Measuring Glass
21 Masher
22 Stove
23 Stainless Pan
24 Centrifuge
25 Food Slicer
26 Peeler
27 Tongs
28 Sterilized Bottles
29 Spatula
30 Hand Sealer
31 Jack Lifts
32 Kitchen Spoon
33 Kitchen Fork
34 Strainer
35 Utility Tray

Activity 3. TIERED QUESTIONS

Write the question you have chosen:

____________________________________________________________________________

35
 Answer:
____________________________________________________________________________
____________________________________________________________________________
Write the question you have chosen:
____________________________________________________________________________

Answer:
____________________________________________________________________________
____________________________________________________________________________

Activity 4. PROBLEM SOLVING

Given the following recipe and its estimated cost, compute for the total purchase cost
and impose a 40 % percentage mark up to determine the selling price of your product.
Yield=40 servings

I. Incurred Expenses
A. Ingredients:
Quantity Item Estimated cost Cost per Item
4 K Pork P 170.00/K ________________
3 head Garlic P 60.00/K
20 heads/K ________________
5 cups Soy Sauce P30.00/bot.
2 cups/bot ________________
5 tbsp. Black pepper P15.00/pack
5tbsp./pack ________________
6 tbsp. salt P5.00/pack
5tbsp./pack ________________
5 tbsp. Magic Sarap P15.00/pack
5 tbsp./pack ________________
Total = ___________________

B. Operating Expenses:
Gas P 15.00
Transportation P 10.00
Misc. soap P 2.00
40 plastic container P 100.00
___________________
Total Expense: P__________________
C. Cost of A and B P__________________
II. Number of Servings / yields - ____________________

36
III. Unit Cost per serving/ yield (Write your SOLUTION inside the BOX)

IV. Selling Price (Write your SOLUTION inside the BOX)

V. Total Sales (Write your SOLUTION inside the BOX)

VI. Net Profit (Write your SOLUTION inside the BOX)

FINANCIAL RECORDING
Name of Product :
Date Manufactured :
Percent Mark-up :
Cost of Production =
Number of Yield =
Ingredients
Operating Expenses +
Total Cost
Unit Cost per Yield
Mark -up +
Selling Price
Number of Yield Sold
Leftover
Total Sales
Net profit

37