Adjusting acid, pectin and sugar and cooking concentration, module 3

DEMONSTRATION

Candidate name: Preparing Equipment, Tools and Utensils
Assessor name: NC III
Unit of competency:
Competency
Standards:
Date of assessment:
Time of assessment:

Instructions for demonstration
Provided with the needed tools, equipment, supplies and materials, you are
required to determine the pectin, sugar and acid content of available fruits.

Materials and equipment
Raw material: Fruits, Water
Instruments: Jelmeter, pH meter and Refractometer

During the demonstration of skills, did the trainee: Yes No N/A

1. Measured the required amount of pectin, sugar and acid.

2. Mixed measured pectin, acid and sugar with the prepared
fruit pulp/juice extract/pieces.

3. Cooked mixture to required consistency.
The candidate’s demonstration was:

Satisfactory Not Satisfactory

Code No. Adjusting Acid, Pectin and Sugar and Cooking Date: Developed Date: Revised Page 50

Sugar Concentrate June 2005 December 2005

QUESTIONS Satisfactory
response
Questions to probe the candidate’s underpinning knowledge
Yes No

1. How to assess the doneness of jelly?

2. Why hydrolysis of pectin and formation of a syrupy
caramelized mass in marmalades?

3. What is a syneresis in jam making?

4. How to determine the pectin content of fruits?
The candidate’s underpinning knowledge was:

Satisfactory Not Satisfactory
Feedback to candidate:

The candidate’s overall performance was:

Satisfactory Not Satisfactory
Candidate’s signature: Date:

Assessor’s signature: Date:

Code No. Adjusting Acid, Pectin and Sugar and Cooking Date: Developed Date: Revised Page 51

Sugar Concentrate June 2005 December 2005

Record of Achievement

Module: Adjusting Acid, pectin and Sugar and Cooking Sugar Concentrate
Learning Outcome #1 – Measure the required amount of pectin, sugar and acid.

Performance Criteria:

1. Required amount of pectin, sugar and citric acid are measured according to
approved specification.

2. Analysis of required amount of pectin, sugar and acid..

COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

Trainer’s signature: ………………………………………..

Date: ……………………………………………………….

Code No. Adjusting Acid, Pectin and Sugar and Cooking Date: Developed Date: Revised Page 52

Sugar Concentrate June 2005 December 2005

Record of Achievement

Module: Adjusting Acid, pectin and Sugar and Cooking Sugar Concentrate
Learning Outcome #2 – Mix measured pectin, acid and sugar with the prepared fruit

pulp/juice extract/pieces of fruits.

Performance Criteria:

1. Measured pectin, acid and sugar are mixed with chopped fruit pulp/juice
extract/ pieces of fruits according to recipe.

2. Mixture is heated and boiled/ cooked to required consistency according to
recipe.

COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

Trainer’s signature: ………………………………………..

Date: ……………………………………………………….

Code No. Adjusting Acid, Pectin and Sugar and Cooking Date: Developed Date: Revised Page 53

Sugar Concentrate June 2005 December 2005

Record of Achievement

Module: Adjusting Acid, pectin and Sugar and Cooking Sugar Concentrate
Learning Outcome #3 – Cook mixture to required consistency.

Performance Criteria:

1. Desired end point is checked /tested.
COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

Trainer’s signature: ………………………………………..

Date: ……………………………………………………….

Code No. Adjusting Acid, Pectin and Sugar and Cooking Date: Developed Date: Revised Page 54

Sugar Concentrate June 2005 December 2005

Learner’s Diary
DIARY NOTES

Record important dates, jobs undertaken and other workplace events that will assist you in
providing further details to your Assessor.
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Code No. Adjusting Acid, Pectin and Sugar and Cooking Date: Developed Date: Revised Page 55

Sugar Concentrate June 2005 December 2005

Acid TECHNICAL TERMS
Alkali
Alkaline - A substance having a sour taste; a substance with a
Consistency pH of less than 7.0.
Gelatinization
Glace Fruit - Chemical which neutralizes acids to form salts.
Pearsons Square
Pectin - A substance that has a pH of more than 7.0.

pH - Firmness

Preservatives - Formation or solidification of a gel.
Refractometer
- Fruit pieces thoroughly impregnated with heavy
Sugar concentrates syrup.
Syneresis
Transparency - A method of calculating sugar or water to be added.
Water Activity
- a water soluble substance found in some slightly
under ripe fruits that causes jellies to set.

- Is a designation for the degree of acidity or alkalinity
of a substance such as food..

- Food additives that prolong storage life of foods.

- An instrument used to measure the percent soluble
solids, referred to as degrees Brix, in concentration
of sugars expressed in terms of number of grains of
sucrose per 100 grams of liquid.

- Are made by boiling fruits and vegetables using a
sugar as preservative.

- Weeping or bleeding

- Characteristic of being seen through clearly.

- The rate of vapor pressure of the solution to the
solvent. Water activity is taken as the measure of
free water in foods, only water that is important to
microorganisms.

Code No. Adjusting Acid, Pectin and Sugar and Cooking Date: Developed Date: Revised Page 56

Sugar Concentrate June 2005 December 2005

REFERENCES AND FURTHER READING

1. De Leon, S.Y. and Guzman M.P. 1998. Preservation of Philippine Foods, A
Manual of Principles and Procedures.

2.Gatchalian, M. M. and S. De Leon. 1992. Introduction to Food Technology

3.Gonzales, Olympia N., et. al. 1982. Philippine Handbook on Canned Low Acid
Foods. A project of NSDB-NIST and No. 7801. National Institute of Science and
Technology Authority.

4.Lopez, A. 1981. A Complete Course in Canning-Processing Procedures for
Canned Products. The Canning Trade. Baltimore Maryland, USA:

5.Palacio, J.P. and M.T. Prentice-Llall. 1998. Introduction to Foodservice. 8th ed.
Singapore:

6.Philippine Trade Testing Center. 1997. Good Manufacturing Practices. Manual.
PTTC. Manila.

7.Preservation of Fruits and Vegetables.1983. Laboratory Services Division, Bureau
of Plant Industry.

8.Technology and Livelihood Resource Center. Business Guide: Fruit Processing,
Pasig City :

Code No. Adjusting Acid, Pectin and Sugar and Cooking Date: Developed Date: Revised Page 57

Sugar Concentrate June 2005 December 2005

ACKNOWLEDGEMENT

State Alliance Enterprises Incorporated

First Published JUNE 2005

This publication was prepared by the State Alliance Enterprises Incorporated.

It was based on the competency standard for Food Processing NC level III
developed by the Skills Standards Development Division (SSDD), and the
Competency-Based Curriculum developed by the Curriculum and Training Aids
Division (CTAD), of the Standards Development and Certification Office,
Technical Education and Skills Development Authority (TESDA).

Code No. Adjusting Acid, Pectin and Sugar and Cooking Date: Developed Date: Revised Page 58

Sugar Concentrate June 2005 December 2005