4th ffp 11 q4-1.pptx Sugar Concentration

This ppt. is not mine and sent by our teachers that serves for our review so please don't sell it and just use it for educational purposes.
This topic is about Sugar Concentration in Food Processing

1. Lesson title: Process Food by Sugar Concentration Food processing 11 Teacher Vanesa B. Marcos

2. Content: Peel, slice, chop and cut of raw materials according to required sizes and shapes. Extract juice of the prepared fruits and vegetables through boiling for jelly, jam and marmalade making.

3. Time Frame: 120 minutes This lesson will focus on the proper procedure on how to peel, slice, chop or cut raw materials for processing food by sugar concentration and extract juice of the prepared fruits and vegetables through boiling for jelly, jam and marmalade making.

4. Activity 1 Directions: What processed products by sugar concentration can you make from the given fruits/vegetables below? Write your answer on your notebook.

5. How we prepare the raw materials greatly affects and enhances the appearance and thus, contributed to the attractiveness and quality of the final products. Let’s find out the ingredients and procedure on how to make jams, jellies, marmalade and fruit preserves.

6. PREPARATION OF FRUITS OR VEGETABLES FOR JELLIES, JAMS, MARMALADES AND PRESERVES Ingredients 1. Fruit. 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.

7. 2. Pectin. A water-soluble substance found in some slightly under ripe fruits that cause jellies to set. Slightly under ripe fruit 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, guyabano , santol, siniguelas , anonas and chico

8. 3. Acid. It makes the jelly firm and rigid in structure and is essential for flavor and gel formation. Gel formation occurs from 2.5 to 3.5 pH value. The ideal pH value for successful gel formation is pH 3.2. Fruits differ in acidity. If the fruits used for making jelly has lacked in acid, it could be improved by adding commercial citric, tartaric acid, calamansi and lemon juice.

9. 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. If the solution has more acid, less sugar is required. High pectin content requires more sugar. ¾ cup of sugar is recommended for a cup of fruit juice. Less than this would give lower jelly strength. Always remember to mix the sugar to the juice before boiling. Refined sugar is recommended to use for jelly making

10. Steps in preparing fruits/ vegetables for jelly-making Thoroughly wash the fruit or vegetables in cold water. Extract the juice from the fruit or slice into small pieces and place in a pan. Add enough water to barely cover the fruit. 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. Transfer the cooked pulp and juice into damp jelly bag and allow the juice to drain completely. Test for pectin content. Test for the fruit’s acidity.

11. Steps in preparing fruits/ vegetables for jam making Wash the fruits and vegetables thoroughly in running water. Pare the fruits, chop finely. Test for pectin content. Test for the fruit's acidity.

12. Steps in preparing fruits/ vegetable for marmalade making Wash the fruits or vegetables thoroughly in running water. Peel fruits and slice the pulp or peel thinly. Generally, the juice and the slices are prepared separately. They are only mixed during the final boiling of the fruit and juice with sugar. Place the slices or peeling in a stainless-steel kettle and add enough water to barely cover. Boil until soften. To get the juice extract, transfer the cooked pulp into a jelly bag and allow dripping. Test for the pectin content. Test for the acid content. Combine peel and juice. Add the required amount of sugar needed

13. Steps in preparing fruits/ vegetables for making preserves Wash the fruits or vegetable thoroughly in running water. Pare and cut them into uniform sizes and shapes or leave them whole if in small size. Prepare syrup.

14. Activity 2 Directions: Unscramble the letters below to reveal important ingredients in making jam, jelly and marmalade. 1. P C T N E I - _______________________ A water-soluble substance that causes jam and jelly to set. 2 . D I A C - _______________________ It makes the jelly firm and rigid in structure. 3. A U R S G - _______________________ It controls the strength of the jelly and acts as preservative. 4. U I T R F - _______________________ It should have rich in flavor. 5. U G A A V - _______________________ It contains high pectin content in medium ripeness

15. Activity 3 Directions: Identify the preparation techniques shown on the pictures below.

16. Happy Learning  Note: Pls copy it on your notebook