WHOLE BRAIN LEARNING SYSTEM

OUTCOME-BASED EDUCATION

TECHINICAL VOCATIONAL AND LIVELIHOOD GRADE

FOOD (FISH) PROCESSING 12

I
LEARNING SEMESTER

MODULE WEEK 3-5

WBLS-OBE CG-Aligned Self-Learning Module TVL 12 0

 MODULE IN FOOD (FISH)
PROCESSING
GRADE 12
QUARTER I
WEEK 3-5
DAY
5-16
PROCESSING FOOD BY SUGAR
CONCENTRATION
(PREPARE RAW MATERIALS FOR SUGAR
CONCENTRATION)

Development Team
Writer: Charmine Dawn P. Ramos
Editor: Liezl R. Quitoriano
Reviewer:s Femia C. Daguna Joseph Salvador
Romeo G. Uganiza Ponciano Raspado
Illustrator: Nestor M. Lucero
Layout Artist: Nestor M. Lucero
Management Team:
Vilma D. Eda Arnel S. Bandiola
Lourdes B. Arucan Juanito V. Labao
Marju R. Miguel

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 PREPARE RAW MATERIALS
Lesson
2 FOR SUGAR
CONCENTRATION

What I Need to Know

This lesson deals with the checking of the availability of raw materials required
for food processing methods, sorting and grading of fruits and vegetables according
to required sizes and shapes, observing food safety principles and handling practices.

CONTENT STANDARD:
The learner demonstrates understanding on food processing by sugar
concentration.

PERFORMANCE STANDARD:
The learner demonstrates independently the method of food processing by
sugar concentration.

LO 2. Prepare the raw materials

At the completion of the module the students should be able to:

1. Distinguish the quality characteristics of fruits and vegetables used in processing
by sugar concentration;
2. Discuss sourcing, sorting, and grading of raw materials; and
3. Apply cleaning, washing, peeling, slicing, chopping, and cutting procedures of
fresh fruits and vegetables for sugar concentration.

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 What I Know
Before you go over this module, try answering the succeeding Pre-test. This
will enable you to find out what you already know and what you still need to know
about the lesson. Good luck!
PRE-TEST
A. Read and analyze each item carefully. Write the chosen letter on a separate sheet
of paper.
1. Which of the following vegetables do we usually scrub when washing?
A. eggplant B. legumes
B. tomato D. root crops

2. When consumers purchase fresh, pre-cut, or pre-package fruits and vegetables, it

should be _________.
A. chilled B. freeze
B. fresh D. refrigerated

3. What will be the proper temperature in pre-cut and peeled vegetables?

A. 10 °F or below B. 20 °F or below
C. 30 °F or below D. 40 °F or below

4. What do you call the defect caused by rough handling?

A. blemish B. bruise
C. damage D. decayed spots

5. What classifications of fruits are formed from many flowers that were collected?
A. aggregate B. dry
C. fleshy D. multiple

6. Which of the following refers to several procurement practices, aimed at finding,

evaluating and engaging suppliers for acquiring goods and services.
A. local sourcing B. source
C. sourcing D. sourcing of raw materials

7. Why does sourcing important to every business?

A. It can have good quality.
B. It can have fast delivery.
C. It can save your company a lot of money when they get the right supplier.
D. It can help gain support from consumers who are concerned about the origin
of the product that they are buying.

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8. How do you prevent cross-contamination?
A. Wash hands thoroughly.
B. Use separate cutting boards.
C. Separate fresh fruits from raw meat.
D. All of the above

9. What is the main category in selecting fruits and vegetable?

A. freshness B. maturity
C. freshness and quality D. quality

10. What is the first thing to do before preparing your raw materials?
A. washing the raw materials
B. washing your hands 20 seconds
C. washing the tools and equipment
D. washing your hands using W-H-O technique

B. Match the following fruits and vegetables in Column A with their corresponding
quality characteristics in Colum B. Write your answers on a separate paper.
COLUMN A COLUMN B
1. Avocado A. yellowish green rind, plump, juicy
2. Guava B. firm, bright red
3. Native orange C. bright green; firm crisp
4. Strawberry D. shiny green; firm; ripe
5. Melon E. color characteristics of variety, firm, juicy, whole
6. Durian F. crisp, good orange color, free from green tap
7. Watermelon G. color characteristics of variety, firm and juicy
8. Mangosteen H. not too soft, sweet smelling, plump
9. Carrot I. yellowish green rind
10. Papaya J. hard green rind
K. crisp, free from green tap

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 What’s In

Activity 1. Word Search

Search the words related in preparing raw materials for sugar concentration. These
words will serve as the springboard for the upcoming discussions and activities. Write
your answers in your notebook.

R T E N D E R A T E P I O

J B R U I S E H G C U P V

U O L A P N E T I M B E E

I M O K E H O U S E I K R

C G N N D F I T C H S L R

Y T M I A R O O T S D I I

S H R I V E L E D I C E P

O S I E S S I C E R R O E

F C F E C H G D R Y U I D

T U B E R S I C A T I O R

1. _________________ 6. _________________

2. _________________ 7. _________________

3. _________________ 8. _________________

4. _________________ 9. _________________

5. _________________ 10. ________________

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 What’s New

Before we go further, try to recall the meaning of some terms, which you might have
come across.

Bruise a defect caused by rough handling

underground buds that send down roots and are made up of a very
Bulb
short stem covered with layers

Flavor a composite of taste, odor, touch, and appearance of food

recently harvested or made and showing no signs of staleness or

Freshness
decay

fleshy, juicy products of plants that contain seeds, when ripe, they are
Fruits
edible without cooking

The produce is separated into two or more grade based on the

Grading surface color, shape, size, weight, firmness, cleanliness, maturity and
free from foreign matter/diseases, inset damage/mechanical injury.

Maturity the condition of being ripe, fully aged or grown

Raw materials or substances used in the primary production or

Materials manufacturing of goods

Roots underground parts of plants

It is done by hand to remove the fruits and vegetables which are

Sorting unsuitable to market or storage due to damage by mechanical
injuries, insects, diseases, immature, over-mature and overripe.

finding the right suppliers that provide the quality you need at a price
Sourcing
point that gives you the margin you need

Tubers short thickened, fleshy parts of an underground stem

plants or part of plants such as roots, tubers, bulbs, stems, shoots,

Vegetables
leaves, fruits, and flowers used raw or cooked

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 What is It

Raw Materials to be Prepared in Processing Foods by Sugar Concentration

When selecting fresh fruits, you should take into consideration the variety of
fruits, their freshness, its size, and maturity. They can easily be detected by visual
inspection. Here are some quality characteristics of some Philippine fruits that are
usually used for this process.
A. Guide to Selection of Some Philippine Fruits

Name Quality characteristics Undesirable

Common, English, Scientific Characteristics
1. Abocado, Avocado shiny green, firm, ripe. soft, decayed tip
Persea Americana Mill.
2. Anonas, Anonas not too soft, sweet presence of insects, too
Anona reticulata Linn. smelling, plump, whole soft; broken
3. Balimbing, Carambola firm, bright green, juicy shriveled, bruised dull
Averhhoa carambola green, decayed spots
4. Bayabas, Guava firm, bright green, firm, decayed spots, hard,
Psidium guajava Linn. crisp bruised, overripe
5. Kalamansi, Philippine uniform size, yellowish shriveled, yellow rind,
lemon green rind, juicy. decayed spots
Citrus microcarpa Bunge.
6. Kamyas, Bilimbi whole, bright green, shriveled, bruised,
Averrhoa bilimbi Linn. juicy, firm decayed spots
7. Dalanghita, native orange yellowish green rind, decayed spots, dry rind
Citrus nobilis Lour plump, juicy
8. Dayap, Lime green rind decayed spots, dry rind
Citue Aurantifola
9. Durian, Durian yellowish green rind decayed spots, dry rind
Duriozibethinus Murr
10. Guyabano, Soursop whole, firm yet soft, bruised, overripe, brown,
Anona muricata Linn. juicy decayed spots
11. Istoberi, Strawberry firm, bright red bruised, overripe,
Fragaria vesea Linn. decayed spots
12. Langka, jackfruit pulp-bright yellow, firm, strong pungent odor,
Artocarpus heterophyllus sweet smelling, young overripe, fibrous
13. Makopa, Curacao apple bright red, juicy, plump shriveled, dull red,
Syzgium samarengense. decayed spots
14. Mangga, Mango bright yellow, smooth shriveled, overripe,
Mangifera indica Linn. skin, plump, juicy decayed spots

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15. Mangostan, mangosteen not too soft, sweet shriveled, overripe,
Garcinia mangostana smelling, plump, whole decayed spots
16. Milon, Melon color characteristics of broken, bruised, overripe,
Cucumis melon Linn. variety, firm, juicy, decayed spots
whole
17. Pakwan, Watermelon hard green rind, pulp, broken, bruised, pulp-limp
Citrullus vulgaris Schrad. juicy and firm
18. Pinya, Pineapple whole, greenish, yellow bruised, under ripe,
Anonas comusus Linn. rind, sweet smelling overripe, decayed spots
19. Rambutan, Rambutan firm, bright red bruised, overripe,
Nephelium lappaceum decayed spots
20. Saging na saba, Banana color characteristics of broken, bruised,
Musa sapientum Linn. variety, firm, and juicy underripe, overripe,
decayed spots
21. Sampalok, Tamarind whole broken
Tamarindus indica Linn.
22. Santol, Santol golden yellow, firm shriveled, soft, decayed
Sandoricum hoetjape spots
23.Siniguelas, Spanish plum glossy green violet, bruised, under ripe,
Spondias purpurea firm, plump, juicy overripe, decayed spots
24. Suha, pomelo light green, plump shriveled, bruised under
Citrus grandis ripe, overripe, decayed
spots

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 Source: https://tinyurl.com/yxz93mnt

B. Guide to Selection of Some Philippine Vegetables

Name Quality Characteristics

Common, English,
Scientific
Kalabasa, Squash, smooth skin, free from bruises, pulp-bright yellow,
Cucurbita maxima firm
Kamote, Sweet potato free from Ulalo
Ipomea batatas linn.
Karot, Carrot crisp, good orange color, free from green tap

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Daucus carota linn
Gabi, Taro free from decayed spots, firm
Colocasia esculentum
Luya, Ginger, firm, free from decayed spots
Zingiber officinale
Mani, Peanut firm, free from decayed spots
Arachis hypogaea
Niyog, coconut tender, young, juicy
Cocos nucifera
Papaya, Papaya color characteristics of variety, firm, juicy and whole
Carica papaya

C. Classifications of Vegetables
1. Stem Vegetables
They are edible part of the plant from the roots or bulb and they always
grow above the ground unlike roots or bulb. Not all stems of every vegetable
plant are edible. Some of the stems which are popular in our household and
among the chefs are asparagus, celery, and leek.

2. Leaves Vegetables
Plants which have edible leaves fall under this category. The leaves can
be all separate or very compact like cabbage, mostly the leaves are needed to
be cooked before they are ready to eat but sometimes, they can be consumed
raw like cabbage which is eaten raw in the form of salad. Some examples of
leaves vegetables are spinach, cabbage, watercress, lettuce, sweet potato
leaves, and kangkong.
3. Flower Vegetables
Some plants have flowers which are used as vegetables in culinary world.
These are seasonal and are found during a season of the year and such plants are
only grown for their flower buds. Some examples of fruit vegetables are cauliflower,
broccoli, squash blossoms, and banana lower.
4. Stalk or Bulb Vegetables
These are parts of the plant which grow just below the ground and the portions
which are in between the stem and the root. The root comes out from the bottom
of the bulb. Bulbs are generally in layers of skin like onion and they are very strong
in flavor. Some examples for bulbs are garlic, spring onion, leek, fennel, and
shallots.

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 5. Seed Vegetables (Beans)
This category includes legumes which are used as food. It is the fruit of the
plant of which the seed is eaten. It is also referred as “Podded Vegetables.” Plants
which are not legumes and produce pod like fruit fall under this category. It
generally grows above the ground but sometimes it grows below ground like
peanut.

6. Root Vegetables
This category includes plants of which roots are edible, usually long, round, and
swollen taproot and are used as vegetables. Some examples of root vegetables
are beet, carrot, radish, horseradish, turnip, and taro.

7. Tuber Vegetables
In this category, plants fall in which the roots are modified and enlarged into a
swollen structure that are full of nutrients. This kind of vegetable usually grows at
the end of the plant root attached as a lump of rock, such as potato. Some
examples of this category are cassava and sweet potato.
8. Fruit Vegetable
Some examples of this category are tomatoes, avocado, bitter gourd, eggplant,
bell peppers, and chayote.
9. Fungi Vegetables
Commonly known as mushrooms, various types of mushrooms are available of
which some are edible, and some are poisonous.

D. Classifications of Fruits

1. Pome - Most of the fruits are formed from the receptacle (under the flower).
Examples: pear, apple
2. Drupe – It has fleshy fruit and a single seed with a hard endocarp.
Examples: peaches, coconut, and olives
3. Berry – It has many seeds.
Examples: tomatoes, peppers, and cucumber
4. Aggregate fruit – It develops from one flower with many pistils.
Example: strawberries
5. Legumes – It is split along two sides.
Examples: beans, peas
6. Nuts – It has one seed and a hard pericarp.
7. Grains – They have the fruit and seed joined closely together.
Examples: wheat, rice, barley

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 8. Multiple fruits – They come from several different flowers joined.
Example: pineapples

E. Sourcing of Raw Materials

Sourcing is the process of selecting suppliers to provide the goods and services
you need to run your business. It may sound uncomplicated, but the process can be
complex.

Sourcing involves the following:

1. Finding quality sources of goods and services

2. Negotiating contracts
3. Establishing payment terms
4. Market research
5. Testing for quality
6. Considering outsourcing for goods
7. Establishing standards

Why Is Sourcing Important?

1. Sourcing allows companies to establish consistent supply chains. This keeps

your shelves stocked and customers happy.
2. Strategic planning in the sourcing process is central to cost structure, profit
margins, and competitiveness for businesses of all sizes.

Cost Management

Strategic sourcing provides benefits for both buyers and suppliers. Buyers can
typically negotiate lower unit pricing for high-volume purchasing. This reduces the
costs of goods and keeps retail prices competitive. Suppliers benefit because they
have a consistent outlet for their goods which makes planning and cash flow more
dependable.

Stability

When you find the right source for your products, it truly becomes a partnership.
Both businesses rely on each other to keep the supply chain intact. Developing a close
relationship can lead to higher quality (and efficiency) as suppliers and customers work
together to identify and minimize the root causes of any defects that hurt both buyer
and seller.

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Managing Risk

Besides identifying and solving problems, a strong relationship built of trust can
help mitigate risk. When both parties know they can depend on each other, it opens
the door to honest conversation. For example, if one party is having temporary cash
flow concerns, it can be discussed openly. This lowers the risk for both parties.

How to Conduct Sourcing

If companies handle the sourcing themselves, there is no shortcut. Selecting a

supplier requires proper research and strategy.

Selecting a Supplier

Selecting a supplier as the source for your goods means investing the time and
effort to get to know them and ask the tough questions. After all, it is the reputation of
the business that is at stake. Companies need to do business with the suppliers that
will ensure their products will deliver the best results.

Here are some characteristics to look for when choosing a supplier:

1. Years of experience
2. Flexibility in changed order times
3. Wide range of available products and/or services
4. Negotiable prices
5. Customer reviews
6. Prompt delivery times
7. Accommodating customer service
8. Financial stability

It is important to remember that when you are choosing a vendor, you are choosing
a business partner. This needs to be someone you can trust and someone you can
rely on now and in the future. Vendors make a monumental impact on your business,
so choose wisely.

Securing a Supplier

If you can visit a supplier in person, your chances of securing that vendor grow
exponentially.

Sourcing suppliers will take an investment upfront, but it is key to creating an

efficient supply chain. It is just the beginning of the supply chain as you lock in vendors
that can provide the quality of goods you need at a price point that works for your
business.

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 When the supply chain breaks down, it leads to lost sales, unhappy customers,
and can damage a company’s reputation. Take the time to thoroughly vet suppliers in
your sourcing process. It will pay off in the long run and maybe the short-term as well.

F. Sorting and Grading of Fruits and Vegetables

Advantages of Grading

1. The graded produce fetch better price in the market.

2. Grading helps develop greater confidence between buyers and growers.
3. Increase the marketing efficiency by facilitating buying and selling a produce
without personal selection.
4. Heavy marketing cost in packing and transportation can be avoided by grading
5. Increasing distributors’ profits
6. Increasing producers’ profits
7. Grading improves product uniformity within a grade and serves as the basis for
price.

Methods of Grading

Grading of fruits and vegetables is generally done on the basis of physical

characteristics like weight, size, color, shape, specific gravity, and freedom from
diseases. For fresh marketing, the known methods of grading of fruits and vegetables
are manual grading, or machine grading. In both the methods, the produce is graded
on the basis of size. However, electronic grading systems are gaining impetus in the
horticultural sector and have been used successfully in pilot scale studies. Grading
process is fully mechanized but in India, it is still done manually. Basic process behind
mechanical grading consists of a conveyor belt with a bag at the end wherein smaller
produce fall through the chain making grading process less extensive. Fruits and
vegetables are generally graded on the basis of state, federal, and international
standards. Every country has set its own standards of different grades as per the
market requirements. However, for international market, three general grades are
considered as Extra Class, Class I and Class II.

Extra Class: The extra class is of superior quality that poses the shapes and color of
the variety and without internal defect likely to affect the inherent texture and flavor. A
5-per cent tolerance is allowed for errors. It must be carefully presented taking into
accounts the uniformity of the produces in size, color, and condition arrangement of
the produce in the package, quality, and appearances of the packing or pre-packing
material.

Class I: It has almost having the same quality as the Extra Class except that a 10%
tolerance is allowed. Individual fruit is allowed a slight defect in shape, color and minor
skin defect which do not affect the general appearance for keeping qualities.

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Class II: This class product may exhibit some external or internal defects provided it
fits for consumption while fresh. This class is best fitted for local or short distance
market. This category will satisfy the needs of customers who are not too demanding
and for whom price is more important than quality.

Source: https://www.coolingindia.in/advantages-of-fruits-vegetables-grading/

Source: https://www.coolingindia.in/advantages-of-fruits-vegetables-grading/

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 Source: https://www.coolingindia.in/advantages-of-fruits-vegetables-grading/

Manual grading is costly and grading operation is affected due to shortage of

labor in peak seasons. Human operations may be inconsistent, less efficient and time
consuming. New trends in marketing as specified by World Trade Organization (WTO)
demand high quality graded products. Farmers are looking forward to having an
appropriate agricultural produce-grading machine in order to alleviate the labor
shortage, save time and improve graded product’s quality. Grading of fruits is a very
important operation as it fetches high price to the grower and improves packaging,
handling and brings an overall improvement in marketing system. The fruits are
generally graded on the basis of size and graded fruits are more welcome in export
market. Grading could reduce handling losses during transportation.

E. Safe Handling of Fresh Fruits and Vegetables

Any fresh fruit or vegetable could be contaminated with bacteria or viruses. This
contamination cannot be detected by the eye. However, when selecting fresh fruits
and vegetables, choosing fresh, high quality items may help reduce the risk of food
borne illness. Quality produce without bruises or cuts (these areas can harbor bacteria
and viruses) may be safer.
F. Selecting Fresh Fruits and Vegetables
1. It is best to shop often for fresh fruits and vegetables and to purchase only
the items which will be used within two to three days after purchase. This will
help reduce fruits and vegetables wasted due to spoilage.
2. Quality is also an important aspect when selecting fruits and vegetables.

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 3. Fruits and vegetables should look healthy and smell fresh.
4. Consumers should choose items with good shape, color, and texture.
5. Avoid bruised, damaged, decayed, or molded fruits and vegetables. These
may carry harmful bacteria or viruses. Damaged fruits and vegetables will
also spoil faster.
6. When consumers purchase fresh, pre-cut, or pre-packaged fruits and
vegetables, they should choose items which are refrigerated or surrounded
by ice.
7. Once fruits and vegetables are cut or peeled, they must be refrigerated at a
temperature of 40 ⁰F or below.
8. Pre-cut fruits and vegetables should be packaged properly in air-tight
containers. Avoid opened or torn packages.
9. Choose pre-cut and pre-packaged fruits and vegetables with good color and
texture.
10. Fruits and vegetables which appear slimy or discolored should be avoided.
11. Consumers should verify use-by dates listed on packages of pre-cut or pre-
packaged produce. Fruits and vegetables should be eaten by this date.

G. Steps for washing fresh fruits and vegetables

1. Wash hands for 20 seconds with hot, soapy water. Dry with a paper towel.
2. Throw away outer leaves from heads of lettuce and cabbage before washing
them.
3. Wash with water. Wash whole fruits and vegetables thoroughly under cool,
clean, running water. Do not soak fruits and vegetables in water. Do not use
bleach, soaps, or detergents.
4. Rub soft fruits and vegetables which include tomatoes, lettuce, etc. with your
hands.
5. Scrub firm fruits and vegetables. These include melons, potatoes, etc. Skins
and rinds of firm fruits and vegetables should be scrubbed under cool, clean,
running water with a clean and sanitized fruit/vegetable brush.
6. Wash all fruits and vegetables even if the rind or skin is not eaten.

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H. Ways to Prevent Cross-contamination
1. Fresh fruits and vegetables must be separated from raw beef, poultry, fish,
and seafood.
2. Use separate cutting boards and knives for fresh fruits/vegetables and raw
meat, or wash and sanitize them between foods.
3. Wash hands thoroughly after handling raw meat and before handling fresh
fruits and vegetables.

Let us Remember:
1. When selecting fruits and vegetable, the main categories is their quality and
freshness.
2. Choose mature ripe and firm fruits.
3. All fruits and vegetables should be thoroughly inspected for blemishes,
decayed parts.
4. Sourcing allows companies to establish consistent supply chains. This
keeps your shelves stocked and customers happy.
5. Strategic planning in the sourcing process is central to cost structure, profit
margins, and competitiveness for businesses of all sizes.
6. It is important to remember that when you are choosing a vendor, you are
choosing a business partner. This needs to be someone you can trust and
someone you can rely on now and in the future. Vendors make a
monumental impact on your business, so choose wisely.
7. Fresh fruits and vegetables must be separated from raw beef, poultry, fish,
and seafood.
8. Use separate cutting boards and knives for fresh fruits/vegetables and raw
meat, or wash and sanitize them between foods.
9. Wash hands thoroughly after handling raw meat and before handling fresh
fruits and vegetables.
10. When selecting fresh fruits and vegetables, choosing fresh, high quality
items may help reduce the risk of food borne illness. Quality produce without
bruises or cuts (these areas can harbor bacteria and viruses) may be safer.

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 What’s More

Activity 2

A. Here is a parade of words. Select the words that will identify the characteristics of
fresh and unfresh fruits and vegetables. Write your answers on a separate sheet of
paper.

BRUISED PLUMP WHOLE DECAYED

OVERRIPED FIRM TENDER

PLEASANT AROMA CRISPY BRIGHT COLOR

DAMAGED THERE IS A SIGN OF ROTTING JUICY

SOFT SHRIVELLED UNIFORM

Fresh fruits and vegetables Unfresh fruits and vegetables

1. ______________________ 1. _________________________
2. ______________________ 2. _________________________
3. ______________________ 3. _________________________
4. ______________________ 4. _________________________
5. ______________________ 5. _________________________
6. ______________________ 6. _________________________
7. ______________________ 7. _________________________
8. ______________________

B. Give the classification of each fruits and vegetables.

Stem vegetables Seed vegetables Pome

Leaves vegetables Root vegetables Drupe

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 Flower vegetables Tuber vegetables Berry
Stalk or bulb vegetables Fruit vegetables Aggregate fruits
Legumes Nuts Grains

Example: Tomatoes- Fruit Vegetable

1. Eggplant
2. Shallots
3. Cabbage
4. Onion
5. Fennel
6. Squash
7. Beans
8. Pineapples
9. Peppers
10. Celery
11. Banana flower
12. Leeks
13. Turnip
14. Horseradish
15. Peanut

What I Have Learned

Activity 3
A. Complete the sentences below to summarize the concepts learned from the
lesson. Write your answer on a separate sheet.

1. Fresh fruits and vegetables must be ______ from raw beef, poultry, fish, and
seafood.

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2. Use separate ________ and knives for fresh fruits/vegetables and raw meat, or
wash and sanitize them between foods.
3. Wash _______ thoroughly after handling raw meat and before handling fresh fruits
and vegetables.
4. When selecting fruits and vegetable, the main categories is their _______ and
freshness.
5. All fruits and vegetables should be thoroughly inspected for _______, decayed
parts.

B. Answer the following briefly but comprehensively. Write your answer on a

separate sheet.

1. What is sourcing?
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
__________________.

2. Why is sourcing important?

___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
__________________.

3. What is sorting and grading?

___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
__________________.

4. Why are sorting and grading important?

___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
__________________.

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 What I Can Do

Activity 4

A. Demonstrate the proper cleaning, washing, peeling, and cutting of the fruits and
vegetables (at least 2 fruits and 2 vegetables) through a video and send to Messenger.
Be guided by the rubric below.

RUBRIC FOR ASSESSING THE PERFORMANCE IN CLEANING, WASHING,

PEELING, AND CUTTING PROCEDURES OF FRESH FRUITS AND VEGETABLES

PERFORMANCE LEVEL
DIMENSION Excellent (4 Very Satisfactory Needs Points
pts.) Satisfactory (2 pts.) Improvement Earned
(3 pts.) (1 pt.)
1. Use of tools Uses tools, Uses tools Uses tools Uses tools
and and and and and
equipment equipment equipment equipment equipment
correctly and correctly and correctly butincorrectly
confidently confidently less and less
always most of the confidently confidently
times sometimes most of the
time
2.Application Manifests Manifests Manifests Manifests less
of very clear clear understanding understanding
procedures understanding understanding of the step- of the step-
of the step- of the step- by-step by-step
by-step by-step procedure procedure
procedure procedure but seeking
sometimes clarification
seeks most
clarification of the time
Works Works Works Works
independently independently independently independently
with ease and with ease and with ease and but with
confidence at confidence confidence assistance
all most of sometimes from others
times the time most
of the time
3. Safety work Observes Observes Observes Not observing
habits safety safety safety safety
precautions at precautions precautions precautions
all most sometimes most of the
times of the time time

WBLS-OBE CG-Aligned Self-Learning Module TVL 12 22

4. Final Output Output is very Output is very Output is Output is not
presentable, presentable, presentable so
and taste and taste and taste is presentable,
exceeds the meets the within the and taste is
standard. standard. standard. within the
standard.
5. Time Work Work Work Work
management completed completed completed completed
ahead of time within allotted (mins. (mins.
time /hours/d ays) /hours/d ays)
beyond beyond

Activity 5
Arrange the following steps for washing fresh fruits and vegetables. Label the first step
with number 1 and so on.
_______Throw away outer leaves from heads of lettuce and cabbage before washing
them.
_______Wash hands for 20 seconds with hot, soapy water. Dry with a paper towel.
_______Rub soft fruits and vegetables which include tomatoes, lettuce, etc. with your
hands.
_______Wash with water. Wash whole fruits and vegetables thoroughly under cool,
clean, running water. Do not soak fruits and vegetables in water. Do not use
bleach, soaps, or detergents.
_______Scrub firm fruits and vegetables. These include melons, potatoes, etc. Skins
and rinds of firm fruits and vegetables should be scrubbed under cool, clean,
running water with a clean and sanitized fruit/vegetable brush.
_______Wash all fruits and vegetables even if the rind or skin is not eaten.

WBLS-OBE CG-Aligned Self-Learning Module TVL 12 23

 Assessment

Now that you are through with the module, CONGRATULATIONS! You are ready for
the post test. Answer the post-test and find out how well you have gone through the
module. Compare your score with that of the pre-test. If you get higher, that means that
you have learned something. GOOD LUCK!

POST-TEST
A. Multiple Choice
Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.

1. Which of the following vegetables do we usually scrub when washing?

A. eggplant B. legumes
B. tomato D. root crops

2. When consumers purchase fresh, pre-cut, or pre-packaged fruits and vegetables, it

should be __________.
A. chilled B. freeze
B. fresh D. refrigerated

3. What will be the proper temperature in pre-cut and peeled vegetables?

A. 10 °F or below B. 20 °F or below
C. 30 °F or below D. 40 °F or below

4. What do you call the defect caused by rough handling?

A. blemish B. bruise
C. damage D. decayed spots

5. What classifications of fruits are formed from many flowers that were together?
A. aggregate B. dry
C. fleshy D. multiple

6. Which of the following refers to several procurement practices, aimed at finding,

evaluating and engaging suppliers for acquiring goods and services?
A. local sourcing B. source
C. sourcing D. sourcing of raw materials

WBLS-OBE CG-Aligned Self-Learning Module TVL 12 24

7. Why does sourcing important to every business?
A. It can have good quality.
B. It can have fast delivery.
C. It can save your company a lot of money when they get the right supplier.
D. It can help to gain support from consumers who are concerned about the
origin of the product that they are buying.

8. How do you prevent cross-contamination?

A. Wash hands thoroughly.
B. Use separate cutting boards.
C. Separate fresh fruits from raw meat.
D. All of the above

9. What is the main category in selecting fruits and vegetables?

A. freshness B. maturity C. freshness and quality D. quality

10. What is the first thing to do before preparing your raw materials?
A. washing the raw materials
B. washing your hands 20 seconds
C. washing the tools and equipment
D. washing your hands using W-H-O technique

B. Matching Type
Match the following fruits and vegetables in Column A with their corresponding quality
characteristics in Colum B. Write the answers on a separate paper.
COLUMN A COLUMN B
1. Avocado A. yellowish green rind, plump, juicy
2. Guava B. firm, bright red
3. Native orange C. bright green; firm crisp
4. Strawberry D. shiny green; firm; ripe
5. Melon E. color characteristics of variety, firm, juicy, whole
6. Durian F. crisp, good orange color, free from green tap
7. Watermelon G. color characteristics of variety, firm and juicy
8. Mangosteen H. not too soft, sweet smelling, plump
9. Carrot I. yellowish green rind
10. Papaya J. hard green rind
K. crisp, free from green tap

WBLS-OBE CG-Aligned Self-Learning Module TVL 12 25

26 TVL 12 Self-Learning Module CG-Aligned WBLS-OBE
Activity 3 Activity 1 Pre-test and Post Test
1. separate 1. Tender A. Multiple Choice B. Matching Type
2. Bruise
2. cutting boards 3. Juicy 1. D 1. D
4. Soft 2. D 2. C
3. hands 5. Shriveled
6. Roots 3. D 3. A
4. quality
7. Fresh
5. blemishes 8. Firm 4. B 4. B
9. Tuber
Activity 5 10. overriped 5. D 5. E
1. 2 6. D 6. I
2. 1 7. A 7. J
3. 4 8.D 8. H
4. 3 9.D 9. F
5. 5 10. D 10. G
6. 6
Answer Key
References
DepEd, Competency-Based Learning Material for 4th Year Food/Fish Processing NC
II (CBLM), Public Technical-Vocational High Schools.
Shivesh’s Kitchen. Classifications food vegetables. Accessed 7 September 2020.
https://www.shiveshskitchen.com/2015/09/classification-of-vegetables.html.
Post Harvest Management of Horticultural Crops. Sorting and grading of fruits and
vegetables. Accessed 7 September 2020. https://tinyurl.com/y58qlx9b.
Skuvault. Everything you know about sourcing. Accessed 7 September 2020.
https://www.skuvault.com/blog/everything-you-need-to-know-about-sourcing/
Cooling India. Advantages of Fruits and vegetable grading. Accessed 7 September
2020. https://www.coolingindia.in/advantages-of-fruits-vegetables-grading/.
Skuvault. Everything you know about sourcing. Accessed 7 September 2020.
https://www.skuvault.com/blog/everything-you-need-to-know-about-sourcing/
Pinterest. List of Fruits. Accessed 7 September 2020. https://tinyurl.com/y4zk7l5t.

WBLS-OBE CG-Aligned Self-Learning Module TVL 12 27

For inquiries or feedback, please write or call:

Department of Education – Schools Division of Laoag City

Curriculum Implementation Division
Brgy. 23 San Matias, Laoag City, 2900
Contact Number: (077)-771-3678
Email Address: laoag.city@deped.gov.ph

WBLS-OBE CG-Aligned Self-Learning Module TVL 12