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Task Sheet 4.2-3B Title: Fermenting Fruit Juice Performance Objective

The document provides instructions for preparing fermented fruit juice. It lists supplies needed including various fruits, molasses, and tools. The steps are: 1) wear PPE, 2) follow procedures which include washing, cutting, weighing, mixing fruits and sugar, packaging in pail and labeling, 3) work as a team, 4) present output, and 5) apply 5S housekeeping. The performance will be evaluated based on completion of steps within 60 minutes while following safety and presentation standards.

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Rowena Babagonio Sarsua
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90 views3 pages

Task Sheet 4.2-3B Title: Fermenting Fruit Juice Performance Objective

The document provides instructions for preparing fermented fruit juice. It lists supplies needed including various fruits, molasses, and tools. The steps are: 1) wear PPE, 2) follow procedures which include washing, cutting, weighing, mixing fruits and sugar, packaging in pail and labeling, 3) work as a team, 4) present output, and 5) apply 5S housekeeping. The performance will be evaluated based on completion of steps within 60 minutes while following safety and presentation standards.

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.

2-3B

Title: FERMENTING FRUIT JUICE

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

Supplies / Materials:

Raw Materials per Organic Concoctions

Fermented Fruit Juice (FFJ) at least three kinds of fruits

-banana
-papaya
-water melon
-ampalaya
-tomato
-molasses/mascuvado/ brown sugar

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

 Washing/ Cleaning of raw materials


 Cutting/ Slicing of raw materials
 Weighing the needed molasses/mascuvado/brown sugar
 Mixing of cut/ slice raw materials
 Packaging/covering the plastic pail with manila paper
 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 4.2-3B


FERMENTING FRUIT 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 materials?
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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