Food Processing - Sugar Concentration PDF

Republic of the Philippines DEPARTMENT OF EDUCATION Bureau of Secondary Education K TO 12 Basic Education Program Learning Materials FOOD PROCESSING 9/10 1  TL E Technology and Livelihood Education TECHNOLOGY AND LIVELIHOOD EDUCAT...

Republic of the Philippines DEPARTMENT OF EDUCATION Bureau of Secondary Education K TO 12 Basic Education Program Learning Materials FOOD PROCESSING 9/10 1  TL E Technology and Livelihood Education TECHNOLOGY AND LIVELIHOOD EDUCATION 9/10 QUARTER III FOOD PROCESSING 2  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 3  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by increased osmotic pressure  Cells placed in solution with high sugar concentration are plasmolyzed, water is withdrawn from the cell, thus, inhibiting the metabolic activities of microorganisms  It uses a similar principle with desiccation or dehydration method of preservation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 4  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. 5  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 6  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 7  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 8  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 9 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 10  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. 11  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 12 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. 13 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 14 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. 15  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. 16 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. 17  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. 18  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. 19  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. 20  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. 21  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. 22  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