COMPETENCY BASED LEARNING MATERIAL

Sector : Processed Food and Beverage

Qualification Title : Food Processing NC II

Unit of Competency : Process foods by sugar concentration

Module Title : Processing foods by sugar concentration

CANTILAN NATIONAL HIGH SCHOOL

Malingin, Magasang, Cantilan, Surigao del Sur
School ID No: 304873
 HOW TO USE THIS COMPETENCY – BASED LEARNING
MATERIALS

Welcome to the module, “Processing foods by sugar concentration,” this

is one of the competencies in Bread and Pastry Production NC II Qualification.
This qualification is a course which includes knowledge, skills, and attitude
required to possess by a TVET Trainer.
This unit of competency, “Process foods by sugar concentration,”
comprises the knowledge, skills and attitude that Trainees must become as
required in the said qualification.
To complete each of the Learning Outcomes (L.O.) of the module, you are
required to undergo a series of learning activities. In each Learning Outcomes
there are Information Sheets, Tasks Sheets, Operation Sheets and Job
Sheets. Follow these activities on your own and answer the Self-Check at the end
of every learning activity.
The goal of this course is to develop the practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based
training shall be prepared during the workshop to support the implementation of
the training program.
This module is prepared to help you achieve the required competency in
“FOOD PROCESSING NC II”.

Remember to:
 Read the information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
 Perform the task sheets and job sheets until you are confident that your
outputs conform to the Performance Criteria Checklist that follows the
sheets.
 Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the Institutional Competency Assessment.
When you feel confident that you have sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
You must pass the Institutional Competency Assessment for this competency
before moving to another competency. A Certificate of Achievement will be awarded
to you after passing the assessment.

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Developed by: P a g e | ii
Processing food by sugar concentration
Genevieve M. Amoguis
 COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

1. Process foods by salting, curing Processing foods by salting, AGR741301

and smoking curing and smoking

Process foods by fermentation and Processing foods by AGR741302

2. pickling fermentation and pickling

3. Process foods by sugar Processing foods by sugar AGR741303

concentration concentration

4. Package finished/processed food Packaging finished / AGR741304

products processed products

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Developed by: P a g e | iii
Processing food by sugar concentration
Genevieve M. Amoguis
 MODULE CONTENT

Qualification Title : Food Processing NC II

Unit of Competency : Process Foods by sugar concentration
Module Title : Processing Foods by sugar concentration

Introduction
This unit deals with the knowledge, skills and attitudes required to process foods
by Sugar Concentration

Learning Outcomes
At the completion of the module the trainees/students should be able to:

LO 1: Prepare Equipment, Tools and Utensils

LO 2: Prepare the Raw Materials
LO 3: Prepare Acid, Pectin and Sugar Mixture
LO 4: Cook Sugar Concentrates
LO 5: Prepare Production Report

Assessment Criteria

1. Equipment, tools and utensils for preserving foods by sugar concentration

are prepared in accordance with manufacturer’s manual
2. Equipment, tools and utensils are calibrated in accordance with
manufacturer’s specifications
3. Equipment, tools and utensils for preserving foods by sugar concentration
are readied and sanitized as required.
4. Availability of raw materials are checked according to required food
processing methods
5. Sorted fruits and vegetables are washed, peeled, sliced and cut according to
required sizes and shapes
6. Prepared fruits and vegetables for jelly/jam and marmalade are chopped
finely
7. Prepared fruits and vegetables for jelly and marmalade making are boiled to
obtain the juice extract
8. Prepared finely chopped fruits and vegetables for jam making are mixed with
sugar

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Developed by: P a g e | iv
Processing food by sugar concentration
Genevieve M. Amoguis
9. Prepared fruits and vegetables to be preserved are cooked in syrup as
specified
10. Required amounts of pectin, sugar and citric acid are measured
according to approved specifications
11. Measured pectin, acid and sugar are mixed with chopped fruit
pulp/juice extract/pieces of fruits according to approved specifications
12. Mixture is heated and boiled/cooked to required consistency
13. Desired endpoint is checked/tested as specified
14. Daily production report input, output and variances are documented
according to enterprise requirements
15. All production data gathered are recorded and presented in
prescribed format

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Developed by: Page |v
Processing food by sugar concentration
Genevieve M. Amoguis
LEARNING OUTCOME # 4 Cook Sugar Concentrates

CONTENTS
1. Mixture is heated and cooked to required consistency.
2. Desired endpoint is tested as specified.

ASSESSMENT CRITERIA
1. Mixture is heated and boiled/cooked to required consistency
2. Desired endpoint is checked/tested as specified

CONDITION
 Candy thermometer
 Jelly thermometer
 Polimeter
 Kettle/casserole
 Wooden ladle
 Stone/burner

ASSESSMENT METHOD

 Direct Supervision
 Practical

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |1
Genevieve M. Amoguis
 Learning Experiences
Learning Outcome # 4

Learning Activities Special Instructions

Read Information Sheet 4.4-1 on
Mixture is heated and boiled/cooked to
required consistency
Answer Self check 4.4-1
Compare answer with answer key 4.4-1
Read and understand the information
sheet and check yourself by answering
the Self-check. You must answer all the
questions correctly before proceeding to
the next activity.
If you score 100% upon comparing
your answer to answer key of Self
Check4.4-1, you may proceed to
Information Sheet 4.4-2

Job Sheet will help you practice your

Perform Job sheet 4.4-1
skill. The Performance Criteria
Evaluate yourself using performance Checklist will guide and help you
Criteria Checklist 4.4-1 evaluate your work as you are
practicing your skill.
Evaluate your work using the
Performance Criteria. When you are
ready, present your work to your trainer
for final evaluation and recording.
If you have questions about the use of
the matrix, please ask your trainer.
Read Information Sheet 4.4-2 on Read and understand the information
Desired endpoint is checked/tested as sheet and check yourself by answering
specified the Self-check. You must answer all the
questions correctly before proceeding to
the next activity.
Answer Self check 4.4.2 If you score 100% upon comparing
Compare answer with answer key 8.1-2 your answer to answer key of Self
Check 4.1-2, you may proceed to
Next LO.

Perform Job Sheet 4.4-2 Job Sheet will help you practice your
Evaluate yourself using performance skill. The Performance Criteria Checklist
criteria 4.4-2 will guide and help you evaluate your
work as you are practicing your skill.
Evaluate your work using the
Performance Criteria. When you are
ready, present your work to your trainer
Date Developed: Document No.
CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |2
Genevieve M. Amoguis
 for final evaluation and recording.
If you have questions about the use of
the matrix, please ask your trainer.
After doing all the activities of this
LO, you are ready to proceed to the
next LO.

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |3
Genevieve M. Amoguis
 Information Sheet 4.4-1
Mix sugar to finely chopped fruits and vegetables for jam making
After reading this Information Sheet, you must be able to:
1. Identify the Methods of cooking sugar-concentrated products
2. Cook sugar-concentrated products.

Introduction
This lesson covers the 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.

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 becomes
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.
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 sugar
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 reach the jellying
point, usually at 104◦c. A good marmalade should have a jelly-like consistency
and not syrupy.

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |4
Genevieve M. Amoguis
 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.

TESTING THE JELLYING POINT

One or both of the following tests may be used to make sure that the mixture has
reached its jellying point.
1. Bubble formation – if large bubbles have briskly appears with small
bubbles beneath.
2. Cold Plate test – put three drops of jelly in a cold plate, after a while, the
consistency reached by the jelly will be reveal. Remove the pan from heat when
doing this test.
Ways of Doing the Cold Plate Test
a. Cold plate test with water. Pour a small amount of boiling
syrup into a saucer with slight cold water. The jellying point is
reached if the syrup forms a softball with crinkles. Lift it out from
water and gently pushed by your finger, the ball should remain on
its shape.
b. Without water. Cool a teaspoonful of jelly in a saucer. The
jellying point has been reached if the surface of the syrup sets and
crinkles when pushed with the finger.

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |5
Genevieve M. Amoguis
 3. Spoon, sheet or flake test. Dip a wooden spoon into the boiling jelly.
Cool slightly. Lift and tilt the spoon until the syrup runs down the side.

4. Temperature test. Before cooling the jelly, get the temperature of the
boiling jelly. It will set when the juice heat is at 8o to 10o Farenheit, higher than
the boiling point of water. The range is usually 119.5◦ to 222◦ Farenheit depending
on the desired consistency.

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
containers.
3. Natural flavor and aroma of fruit is retained.
4. Texture is tender.
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

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |6
Genevieve M. Amoguis
 Self Check 4.4-1

Enumeration
Direction: enumerate the following items
1-5 enumerate the methods of cooking jellies
6-11 enumerate the methods in cooking jams
11-15 enumerate the methods in cooking marmalades

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |7
Genevieve M. Amoguis
 Answer Key 4.4-1

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.
6. Cook the pulp until soft.
7. Add sugar when pulp is completely softened, otherwise the fruits becomes
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.
8. Boil rapidly until the jam starts to set in. (The secret of making jam is cooking
slowly before adding the sugar and rapidly afterwards.)
9. As the jam reaches setting point, turn fire off and remove the scum by
scooping with a clean wooden spoon.
10. Pour the jam into sterilized jars while still hot.
11. Seal and label.
12. 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.
13. Boil sugar, juice and peel/slices or chops of fruit until it reach the jellying
point, usually at 104◦c. A good marmalade should have a jelly-like consistency
and not syrupy.
14. Pour marmalade into sterilized jars.
15. Seal and label.

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |8
Genevieve M. Amoguis
 Task Sheet 4.4-1
Title: Sanitize Food Processing equipment and materials

Performance Objective: Given the tools and equipment needed for

sanitation, you should be able to sanitized the food
processing equipment and materials following the
standard safety procedure in sanitizing food processing
equipment and materials.

Supplies/Materials : dishwashing liquid and materials

Equipment :

Steps/Procedure:
1. Prepare necessary tools and materials for sanitation.
2. Wear appropriate PPE.
3. Remove loose dirt and food particles
4. Rinse with warm, potable water.
5. Wash with hot water (60 °C) and detergent.
6. Rinse with clean potable water.
7. Treat with very hot, clean, potable water (75 °C) for at least 2 minutes.
8. Apply sanitiser as directed on the label.
9. Leave benches, counters and equipment to air dry. The most hygienic
way to dry equipment is in a draining rack.
10. Apply good housekeeping.
11. Let your trainer check your work.

Assessment Method:
Demonstration, Performance Criteria Checklist

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |9
Genevieve M. Amoguis
 Performance Criteria Checklist 4.4-1

CRITERIA
YES NO
Did you….

1. Applied / manifested safety precautions while

working

2. Follows correctly the procedures in cleaning and

sanitizing tools and equipment and performs the
skill without supervision and with initiative and
adaptability to problem situations.

3. Organized materials and tools while accomplishing

the task and has time management

4. Performed task within specified time limit.

5. The equipment and materials are being kept

safely.

6. Applied housekeeping in the work area.

7. Manifest mastery of following safely procedures in

sanitizing food processing equipment and
materials.

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |
Genevieve M. Amoguis 10
 Operation Sheet 4.4-1
Title: Operate Gas Stove

Performance Objective: Given the knowledge and skills in operating the gas
stove, you should be able to operate gas stove following
the company standard operation of the machine. The
activity is good for 10 minutes.

Supplies/Materials :

Equipment : Gas stove

Steps/Procedure:
1. Prepare the necessary tools and equipment.
2. Wear appropriate PPE.
3. Place your pan or skillet on the burner you want to use.
4. Push the burner's control knob in and turn it to the "light" position. The
flame should ignite -- if it doesn't, turn the gas off by turning the knob
all the way to the left, then try again. Stop and turn off the knob if the
flame doesn't light, to prevent gas from accumulating in your home.
5. Turn the knob immediately to the left once the flame is lit (but not all the
way, which will turn it off).
6. Adjust the knob to your desired heat setting or flame height. The larger
the flame, the hotter it is and the faster your food will cook.
7. Visually check the flame as you adjust the knob.
8. Keep the heat low the first time you use a gas stove and cook with butter
or a cooking spray to avoid burning your food. Gas ranges cook very
quickly, so it's easy to burn your food until you get used to the way the
burners work.
9. Turn off the flame immediately when you're done cooking, by turning the
control knob all the way to the left. Make sure it is as far to the left as
possible to avoid gas leakage.
10. Apply housekeeping.
11. Let your trainer check your work.

Assessment Method:
Demonstration, performance criteria checklist

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |
Genevieve M. Amoguis 11
 Performance Criteria Checklist 4.4-1

CRITERIA
YES NO
Did you….

1. Applied / manifested safety precautions while

working

2. Followed the procedures systematically

3. Organized materials and tools while accomplishing

the task and has time management

4. Performed task within specified time limit.

5. The machine is being kept safely.

6. Applied housekeeping in the work area.

7. Manifest mastery of following safely procedures in

operating the gas stove.

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |
Genevieve M. Amoguis 12
 Job Sheet 4.4-1
Title: Prepare and cook sugar-concentrated product (mango jam)

Performance Objective: Given the tools, utensils, supplies and recipe, you
should be able prepare and cook mango jam with
appropriate taste and seasoned in accordance with the
prescribe standard.
 Ingredients :
 Mango pulp
 ¾ cup of sugar per cup of fruit pulp
 1 tablespoon calamansi juice
 2 tablespoons glucose (optional)

Tools & Equipment : small bowls, sauté pan, fork, gas stove

Steps/Procedure:
1. Prepare the necessary tools and equipment.
2. Wear appropriate PPE for cooking.
3. Choose fully ripe mangoes.
4. Wash very well. Slice and scoop out the flesh.
5. Mash the pulp or flesh and measure. Add sugar.
6. Place in pan and boil over strong fire, stir constantly.
7. After about three minutes, add kalamansi juice.
8. Continue stirring until mixture is thick.
9. Remove from heat and pour while still hot in sterilized jars.
10. Seal tightly.
11. Label and store.
12. Apply good housekeeping.
13. Let your trainer check your work.

Assessment Method:
Demonstration, performance criteria checklist

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |
Genevieve M. Amoguis 13
 Performance Criteria Checklist 4.4-1

CRITERIA
YES NO
Did you….

1. Applied / manifested safety precautions while

working at all time.

2. Manifest very clear understanding of the step-by-

step procedure.

3. Uses tools and equipment correctly and

confidently at all times.

4. Performed task within specified time limit.

5. The mango jam is presentable and delicious.

6. Applied housekeeping in the work area.

7. Output is very presentable and taste exceeds the

standard.

8. Works independently with ease and confidence at

all times

Date Developed: Document No.

CBLM on Food Processing NC II February 2019 Issued by:
Processing food by sugar concentration Developed by: Page |
Genevieve M. Amoguis 14