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    Fruit Wine Making (Assigned Fruit) : Second Quarter Major Performance Task

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    Carl Maligalig
    The document outlines a fruit wine making assignment for students. It includes sections for an introduction, materials list, step-by-step procedure using pictures, conclusion, and learning feedback. Students will prepare fruit wine, present their product and process orally, and have their work graded based on a rubric assessing the written report, quality of wine, and presentation. Key dates are provided for the oral presentation and product display.

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    Fruit Wine Making (Assigned Fruit) : Second Quarter Major Performance Task

    Uploaded by

    Carl Maligalig
    134 views8 pages
    The document outlines a fruit wine making assignment for students. It includes sections for an introduction, materials list, step-by-step procedure using pictures, conclusion, and learning feedback. Students will prepare fruit wine, present their product and process orally, and have their work graded based on a rubric assessing the written report, quality of wine, and presentation. Key dates are provided for the oral presentation and product display.

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    The document outlines a fruit wine making assignment for students. It includes sections for an introduction, materials list, step-by-step procedure using pictures, conclusion, and learning feedback. Students will prepare fruit wine, present their product and process orally, and have their work graded based on a rubric assessing the written report, quality of wine, and presentation. Key dates are provided for the oral presentation and product display.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    134 views8 pages

    Fruit Wine Making (Assigned Fruit) : Second Quarter Major Performance Task

    Uploaded by

    Carl Maligalig
    The document outlines a fruit wine making assignment for students. It includes sections for an introduction, materials list, step-by-step procedure using pictures, conclusion, and learning feedback. Students will prepare fruit wine, present their product and process orally, and have their work graded based on a rubric assessing the written report, quality of wine, and presentation. Key dates are provided for the oral presentation and product display.

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    You are on page 1of 8

    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

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