Second Quarter

Arial -22
Major Performance Task

FRUIT WINE MAKING Arial -28

(ASSIGNED FRUIT)

STEM 11 - _____

Group Number: _____

Members Arial -18

(In alphabetical order)

(Surname, First name M.I.)

December _____, 2018

A. Introduction

 Discuss something about fermentation / wine making

in not more than 200 words.
 Double spaces
 Arial – 12 font size
B. List of Reagents / Materials

 Arial – 12 font size

C. Procedure

 Step-by-step procedure
 Picture with captions.
 4 pictures per paper

Sample

PICTURE PICTURE

________________ ________________
________________ ________________
________________ ________________

PICTURE PICTURE

________________ ________________
________________ ________________
D. Conclusion
 Arial – 12 font size
E. Learning Feedback

 5 to 8 sentences per student

Sample
______________________________________
______________________________________
STUDENT’S
PICTURE ______________________________________
______________________________________

______________________________________
______________________________________
STUDENT’S
PICTURE ______________________________________
______________________________________

______________________________________
______________________________________
STUDENT’S
PICTURE ______________________________________
______________________________________
Rubric/Grading System:

Introduction 10pts
Step by Step Procedures w/ Captions 15pts
Conclusion 10pts
Format 5 pts
40pts

Wine Product 30pts

Product Presentation 10pts
Oral Presentation 20pts
60pts

Total: 100pts

Dates to Remember
 December 3-4 Oral Presentation per Class
 December 5 Product Display
 FRUIT WINE MAKING

OBJECTIVE:
Prepare a simple fermentation set-up using fruits to produce wine.

MATERIALS:
1 medium sized ripe fruit
1 cup sugar
Clean bottles (Sola Iced Tea Bottle)
½ tablespoon yeast
Clean containers
Clean piece of cloth
Stove
Knife
Casserole
Additional ingredients, if any

PROCEDURE:
1. Peel the riped fruit.
2. Cut into small pieces. Extract the juice by squeezing the fruit using
a clean piece of cloth
3. Heat the juice and let it simmer for 10 minutes. Allow to cool then
strain juice using a clean piece of cloth.
4. Mix a cup of sugar for every liter of fruit juice prepared. Transfer
the juice in a clean glass bottle. Add yeast.
5. Set it aside in a cool dry place for five to seven days. Stir daily.
6. For best results, strain the mixture and place in a clean bottle then
store it for at least three to four weeks.

*Fruit Options: Dragon Fruit, Pineapple, Melon, Guyabano, Pear,

Watermelon, Orange, Apple