Beruflich Dokumente
Kultur Dokumente
Week: 1
Grade: 11
Quarter: I
Semester: 1st
Objectives
1. explain the basic concepts in food (fish) processing.
2. discuss the relevance of the course.
3. explain the opportunities for food (fish) processing as a career.
II.
Subject Matter
A. Topic: Introduction of Food Processing NC II
Learning Competencies:
B. References: CBLM 4th Year NC II (pages 43 45)
Curriculum Guide SHSTVL Track AFA Food Processing
NCII
C. Raw Materials:
ripe mangoes (carabao or piko variety)
refined white sugar
citric acid
Tools and Equipment:
Cooking Equipment
Personal Protective Equipment
III.
Procedure:
a. Preparatory Activities
a.a
Pre test
Reference:
Direction: Read each question carefully. Choose the letter of the best
answer by writing the answers on your test booklet.
1. Which is a jelly like product from whole fruit or broken up pulp with
moderately thick consistency such that it does not retain the shape of
the fruit?
a. Jelly
c. Jam
b. Marmalade
d. Fruit Preserves
2. How are jellies cooked?
a. By boiling the fruit and strain in the juice.
b. By boiling mashed fruit pulp with sugar.
c. By cooking in syrup until it becomes clear.
d. By boiling until the fruit is heavily impregnated with syrup.
3. What is the usual ratio of sugar in cooking jams?
a. cup of sugar per cup of pulp.
Prepared By:
MARICRIS Y. CARLOS
Bataan