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Task Sheet 4.2-3A Title: Fermenting Plant Juice Performance Objective

_____________________________ Instructor: ____________________________

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Rowena Babagonio Sarsua
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231 views3 pages

Task Sheet 4.2-3A Title: Fermenting Plant Juice Performance Objective

_____________________________ Instructor: ____________________________

Uploaded by

Rowena Babagonio Sarsua
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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TASK SHEET 4.

2-3A

Title: FERMENTING PLANT JUICE

Performance Objective:
Given the tools and equipment, you should be able to prepare Fermented
Plant Juice following the procedures in 60 minutes.

Supplies / Materials:

Raw Materials per Organic Concoctions

Fermented Plant Juice (FPJ) at least three kinds of plants

-kangkong
-kamote tops
-banana trunks
-alugbati
-malunggay
-molasses/mascuvado

Tools/ Equipment:

 Chopping board
 Weighing scale
 Plastic pail
 Strainer
 Stone
 Knife
 Marker pen
 Wooden ladle
 Manila paper
 Scissors

Steps/ Procedure:

1. Wear appropriate PPE.

2.Follow the procedures

a) Washing/ Cleaning of raw materials


b) Cutting/ Slicing of raw materials
c) Weighing the needed molasses/mascuvado/brown sugar
d) Mixing of cut/ slice raw materals
e) Packaging/covering the plastic pail with manila paper
f) Labelling (Date Prepared- DP and Date Harvest- DH

3. Teamwork
4. Presentation of output
5. Application of 5 S of housekeeping

Assessment Method:

Demonstration, Oral questioning

Performance Criteria Checklist 4.2-3A


FERMENTING PLANT JUICE

Trainee’s Name: Date_____________________

Performance Criteria YES NO


Did the trainee….

1.Wear appropriate PPE?

2. Follow the procedure in

a) Washing/ Cleaning of raw materials?

b) Cutting/ Slicing of raw materials?


c) Weighing the needed molasses/mascuvado/brown
sugar?
d) Mixing of cut/ slice raw materals?
e) Packaging/covering the plastic pail with manila paper
f) Labelling (Date Prepared- DP and Date Harvest- DH?
3. Teamwork
4. Presentation of output
5. Application of 5 S of housekeeping

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