MARIKINA POLYTECHNIC COLLEGE

Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

Name: Michelle Doctor Professor: Dr. Maricel Mojica

Major: Food Technology 2025 Subject: Food Processing
JOB SHEET FOR MANGO JAM
Title: Process Food by Sugar Concentration (Mango Jam)
Performance Objective:
Given enough tools, materials, equipment and appropriate raw materials,
learners should be able to make a saleable Mango Jam correctly.

SUPPLIES AND MATERIALS:

Ingredients:
✓ 1 cup ripe mango (diced)
✓ ¾ cup sugar
✓ 1 tbsp. calamansi juice
Materials:
✓ Saucepan
✓ Candy thermometer
✓ Wooden spoon
✓ Spoon
✓ Funnel

STEPS/PROCEDURE:

1. Prepare jars/lids. Wash in hot soapy water then sterilize for 10 minutes.
2. Peel and dice mangoes.
3. In a pot, over low heat, put mangoes. Gradually add sugar. Cook and stir
regularly until sugar is dissolved. Bring to boil.
4. Add the pectin. Increase heat to medium and continue cooking until it reaches
105 ͦC.
5. Transfer the jam to jars while hot. Run a clean spatula around the interior of the
jars to release any air bubbles. Close the jar and seal.
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

6. Prepare for canning.

a. Prepare a rack in the bottom of a saucepan or stock pot.
b. Add enough water to cover the jars you are going to process by at least 1
inch above the lids.
c. Turn on heat.
d. Bring to boil.
e. Bring to medium heat after boiling and allow the process for about 10 to
20 minutes, depending on the size of the jar. When the processing time is
up, turn off the heat, and let the jar settle for five minutes.
f. Let them cool undisturbed for 12 to 14 hours. Do not disturb the jars or
lids during this time.

Assessment Method:
✓ Portfolio Assessment using Performance Criteria Checklist
✓ Oral Questioning
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School
PERFORMANCE CRITERIA CHECKLIST FOR

MANGO JAM

CRITERIA
Did you… YES NO
1. clean and sanitize your work area?
2. prepare your tools, utensils and equipment?
3. wear complete PPE?
4. measure the ingredients accurately?
5. follow the procedures carefully?
6. use the candy thermometer accurately?
7. transfer the jam carefully?
8. seal the jar tightly?
9. cool the mango jam completely?
10. label the mango jam artistically?
11. pack the finished product safely?

FOOD COSTING
Ingredients Portion Unit Price Cost
(Approximately)
Ripe Mango
(diced) 1 cup ₱50.00 per cup ₱50.00
Sugar 3/4 cup ₱20.00 per cup ₱15.00
Calamansi Juice 1 tbsp. ₱5.00 per tbsp. ₱5.00
Candy
Thermometer 1 unit (reuse) ₱250.00 each ₱250.00
TOTAL ₱320.00
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

REFLECTION PAPER “MANGO JAM”

Mango Jam is a delicious spread. Mango is incredibly famous here in

Philippines, but it’s my first time to make a jam using ripe mango. As I am the marketer
for the mango jam, ripe mango is the main ingredient for this jam, including the
calamansi and sugar. The recipe given to us by Dr. Mojica was good for one person
only, so I estimate the recipe for mango jam that is needed for my whole group.

Making mango jam is easy to prepare and was an enriching and delightful experience
that allowed us to explore the arts of preserving fruits. This activity taught us not only in
making a process of food but to appreciate also the main subject which is the food
process. When we’re doing our activity, I realize that it also takes patients to mix the
mango jam until we achieve the correct consistency with correct temperature using
candy thermometer. Making this jam with my group is enjoyable and at the same time it
gives us new knowledge. Where we can use for our family, business and other
occasions.

One of the best moments in making a mango jam was where we test the doneness of
the jam, I feel satisfied with what we saw, that we’re able to make a mango jam. It
shows the effort of each and everyone in our group including our professor to preserve
food safely. It was more than just an activity; it was an unforgettable experience that we
can share with our families and students. It teaches us to be patient, be precise and the
joy of creating something from scratch.
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

JOB SHEET FOR PICKLED CHAYOTE

Title: Process Food by Pickling and Fermentation (Pickled Chayote)

Performance Objective:
Given enough tools, materials, equipment and appropriate raw materials, learners
should be able to make PICKLED CHAYOTE saleable correctly.

PICKLED CHAYOTE SUPPLIES

AND MATERIALS:

INGREDIENTS:
✔ 3 pcs. Chayote (big), julienne (1 kilogram)
✔ 1 small carrot (200 g)
✔ 1 red sweet pepper (100 g)
✔ 150 grams native onion
✔ 50 grams ginger, julienne
✔ 1 tablespoon salt
Pickling Solution:
✔ 1 1/2 cup sugar
✔ 2 cups cane vinegar (Del Monte)
(Dissolve sugar in a cup of vinegar

then bring to boil) MATERIALS:

✔ Saucepan
✔ Wooden spoon
✔ Spoon
✔ Knife
✔ Chopping board
✔ Stainless mixing bowl
✔ Colander
✔ Funnel
✔ Food tongs
✔ Cotton towels
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

PROCEDURE:

1. Wash vegetables thoroughly. Peel and cut into 1 inch julienne.

2. Cut carrots, sweet pepper and other vegetables into desired slices
3. Sprinkle a small amount of salt into sliced chayote and squeeze out the juice.
4. Mix the vegetables and place them loosely in the sterilized preserving bottles.
5. Pour hot pickling solution into the vegetables.
6. Seal the bottles tightly and store them in a cool dry place.

Assessment Method:
✔ Portfolio Assessment using Performance Criteria Checklist
✔ Oral Questioning
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School
PERFORMANCE CRITERIA CHECKLIST FOR
PICKLED CHAYOTE

CRITERIA
Did you… YES NO
1. clean and sanitize your work area?
2. prepare your tools, utensils and equipment?
3. wear complete PPE?
4. measure the ingredients accurately?
5. follow the procedure carefully?
6. wash the vegetables thoroughly?
7. cut the vegetables uniformly?
8. sterilize the pickling jars carefully?
9. prepare the pickling solution correctly?
10. label the pickles artistically?
11. pack the finished product safely?

FOOD COSTING
Ingredient Portion Unit Price (approx.) Cost (approx.)
Chayote (big) 1 kilogram ₱50.00 per kg ₱40.00
Carrots 200 grams ₱90.00 per kg ₱10.00
Red Sweet Pepper 100 grams ₱145.00 per kg ₱10.00
Native Onion 150 grams ₱200.00 per kg ₱12.00
Ginger (julienne) 50 grams ₱200.00 per kg ₱6.00
Salt 1 tablespoon ₱50.00 per 100g ₱1.00
Sugar 1 1/2 cups ₱90.00 per kg ₱18.75
Cane Vinegar 2 Cups ₱110.00 per liter ₱55.00
350 ml Jar piece ₱25.00 ₱175.00
Plastic Sealer Piece ₱1.00 ₱7.00
TOTAL ₱477.50
YIELD 7 pieces
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

REFLECTION PAPER “PICKLED CHAYOTE”

Making a pickled chayote was indeed engaging and unique educational

experience. This activity introduced me to the art of pickling but using chayote, which is
unique for me. I appreciate the crisp of the chayote and the balance of sweetness and
sourness of this pickled food.

Our journey in making pickled chayote starts with selecting afresh

vegetables where I am also the marketer, and I chose a good vegetable. After that we
peel it and cut it into uniform sizes following the juliene cut. As we prepared vinegar and
sugar, all the vegetables should be in a sanitized jar and we wait for the brine vinegar
until all the sugar dissolves, as our professor said. After that we put the heat brine and
pour it in the jar . At this part, the pickling process starts. Where it teaches us the
importance of temperature control.

I appreciate the process of pickling when I taste the pickled chayote after
3 days, where I partnered with dried fish. I realized that making pickled vegetables was
easy and taught me the joy of creating homemade food at the same time preserving it.
My overall experience was both fulfilling and at the same time it was indeed educational
where I know I can share this with my students.
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

JOB SHEET FOR DEHYDRATED FOOD

Title: Process Food by Drying and Dehydration

Performance Objective:
Given enough tools, materials, equipment and appropriate raw
materials, learners should be able to make saleable Dehydrated Fruits
and Vegetables correctly.

SUPPLIES AND MATERIALS:

INGREDIENTS:

high quality fruits and vegetables in season

Packaging Materials:
polyethylene bag
packaging materials

Tools/Utensils:
● Utility bowls
● Utility Tray
● Chopping boards
● Chef’s Knife
●

PROCEDURE:

1. Wash the food materials carefully.

2. Lay on the dehydrators’ tray well.

3. Cool then pack well.

 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

ASSESSMENT METHOD:
✔ Portfolio Assessment using Performance Criteria Checklist
✔ Oral Questioning

PERFORMANCE CRITERIA CHECKLIST FOR

DRIED FRUITS AND VEGETABLES

CRITERIA
Did you… YES NO
1. Clean and sanitize your work area?
2. Prepare your tools, utensils and equipment?
3. Wear complete PPE?
4. Measure the ingredients accurately?
5. Follow the procedure carefully?
6. Prepare the different ingredients carefully?
7. Pack the dried product properly and label well.

FOOD COSTING
Ingredients Portion Unit Price Cost
(Approximately)
2 Bundle Sitaw 2 bundle 76.00
1 kl. Kalabasa 1 kl. 92.00
5 Apples 5 pieces 50.00
Silver Pouch 21 pieces 126.00
TOTAL ₱344.00
YIELD 21
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

REFLECTION PAPER “DEHYDRATED VEGETABLES”

The process of this activity is fascinating that I understand the benefits

and importance of this preservation method. Dehydrating food extends its shelf life and
at the same time it retains its nutritional value, where I think it makes a valuable
technique in everyday life and in case of emergency situations.

We selected apples, squash and string beans for this activity. After choosing
and checking the fruits and vegetables the activity was started at washing, peeling and
slicing them into uniform sizes. Next step is to arrange the slice fruits and vegetables in
tray. Dr. Mojica instructed me to put calamansi juice in water where I dipped the sliced
apple quickly so we could avoid the discoloration of the apple after the process.

When our professor allowed me to put all the trays on the dehydration equipment, I was stunned
and amused by how it works. I was struck by the simplicity of it and efficiency of the process.
This is exactly a process where you need a lot of patience as we wait to achieve the desired
texture. This process leaves the concentrated flavor and nutrients on the fruits and vegetables.
One of the most rewarding feelings is when we taste dehydrated food, especially the apple, it
was lightweight and easy to store. This is suitable for those people who love to hike, camp and
for emergency purposes. This experience has inspired me to continue exploring different foods .
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

JOB SHEET FOR SKINLESS LONGGANISA

Title: Process Food by Salting and Curing

Skinless Longganisa

Performance Objective:
Given enough tools, materials, equipment and appropriate raw
materials, learners should be able to make saleable SKINLESS
LONGGANISA correctly.

SKINLESS LONGGANISA
SUPPLIES AND MATERIALS:

INGREDIENTS:

Meat Material:
700 grams Pork lean, ground finely
300 grams Pork Backfat, ground finely

Curing Mix:
12 grams of refined salt (1 tbsp.)
2 grams curing salt ( ½ tsp)
3 grams phosphate ( 1 tsp)
.5 grams vitamin C powder ( ¼ tsp)
125 grams chilled water ( ¼ cup/ to dissolve the first 4
ingredients)

Extenders:
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School
✔ 18 grams of textured vegetable protein ( ¼ cup)
✔ 5 grams Isolate ( 1 tbsp)
✔ 1.25 grams carrageenan ( ¼ tsp)
✔ 125 grams chilled water ( ¼ cup/ to dissolve the first 3 ingredients)

Seasonings:
✔ 90-120 grams refined sugar (3/4 cup)
✔ 2.5 grams black pepper, ground ( ½ tbsp.)
✔ 24 grams garlic, chopped finely ( 2 tbsp)
✔ 24 grams anisado wine ( 2 tbsp)
✔ 30 grams pineapple juice ( 2 tbsp)
✔ 1.5 grams MSG/ Super Seasoning ( ½ tsp)
✔ 1.22 grams meat enhancer ( ½ tsp)
✔ 2.5 grams meaty ginisa ( ½ tsp)
✔ 5 grams BF Blend ( 1 tsp)

Packaging Materials:
✔ Paperlyne or cut wrap
✔ Polyethylene bags 4”x8”

Tools/Utensils:
✔ Utility bowls
✔ Utility Tray
✔ Mixing bowls
✔ Wooden spoon
✔ Measuring cups
✔ Measuring spoons
✔ Chopping boards
✔ Chef’s Knife

PROCEDURE:

1. Watch https://www.youtube.com/watch?v=PlnAMA_tMZc
2. Select good quality raw material. Measure and weigh all the ingredients.
3. Mix meat with curing ingredients. Mix thoroughly. Add the extenders and the
seasonings. Mix until well blended and tacky.
4. Cure at refrigeration temperature for 8 to 12 hours.
5. Wrap in paperlyne or cut wrap with at least 2 tbsp per piece.
6. Pack in polyethylene bags.
7. Seal and label artistically.
8. Store in freezer.
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

ASSESSMENT METHOD:
✔ Portfolio Assessment using Performance Criteria Checklist
✔ Oral Questioning

PERFORMANCE CRITERIA CHECKLIST

FOR SKINLESS LONGGANISA
CRITERIA
Did you… YES NO
1. Clean and sanitize your work area?
2. Prepare your tools, utensils and equipment?
3. Wear complete PPE?
4. Measure the ingredients accurately?
5. Follow the procedure carefully?
6. Prepare the different ingredients carefully?
7. Mix the ingredients until tacky?
8. Cure the mixture at refrigeration temperature for 8 to
12 hours completely?
9. Wrap in paperlyne or cut wrap with at least 2 tbsp
per piece the skinless longganisa?
10. Label the skinless longganisa artistically?
11. Pack and store the finished product safely?
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

FOOD COSTING
Ingredients Portion Unit Price Cost
(Approximately)
Pork lean 700 250
grams
Pork Backfat 300 77
grams
Curing salt 2g .42
Refined salt 12 g .522
Curing salt 2 .42
Phosphate 3 .63
Vitamin c 5 1.39
Chilled water 125
Vegetable protein 18 1.56
Isolate 5 0.90
Carrageenan 1.25 0.73
Chilled water 125
Refined sugar 120 32.62
Black pepper 2.5 2.66
Garlic 24 5.00
Anisado wine 24 8.57
Pineapple juice 30 2.75
Msg 1.5 0.42
Meat enhancer 1.22 3.00
Ginisa mix 2.5 0.94
BF Blend 5 7.35
Paperlyn 31.96
Polyethylene 1.61
TOTAL P.430.48
YIELD 74
pieces
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

“REFLECTION PAPER “SKINLESS LONGGANISA”

The experience of making skinless longganisa is much easier

for me than with skin longganisa though it was both enjoyable and educational. A
longanisa is a filipino sausage known for its savory, meaty and sweet flavor and
for me it was an opportunity to connect with our culture heritage and learn a
valuable experience that I can share with my students.

We began to mis en place, where we prepare all the ingredients

needed for skinless longganisa. We have ground porl, garlic, sugar and other
ingredients. After that we form the mixture into uniform sizes with the same
grams using weighing scale and ensure that each piece was tightly packed to
maintain its shape during cooking. It teaches me to be more attentive and detail
the packaging.
Today, I cooked the longganisa and it was a rewarding process,
and I think I will always compare our product now to other longganisa as it was
all meat. And tasting our made skinless longganisa is delightful as I taste the
meat, garlic and other ingredients. It was well balanced, and the texture was
just good. This food process deepened my appreciation of our traditional
cuisine. This experience inspired me to hone my skills more.
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

JOB SHEET FOR QUICK CURED HAM

Title: Process Food by Salting and Curing
QUICK CURED HAM

Performance Objective:
Given enough tools, materials, equipment and appropriate raw
materials, learners should be able to make saleable QUICK CURED
HAM correctly.

SUPPLIES AND MATERIALS:

INGREDIENTS:

Meat Material:
1500 grams pork pique, boneless
Pumping Pickle Solution:
125 grams water,chilled
15 grams salt, refined
2 grams curing salt
15 grams sugar,refined
5 grams phosphate
1 gram Vitamin C powder
5 grams Ham Spice
5 grams isolate
2 grams BF blend
30 grams Honey

Dry Cure Mixture:

35 grams salt.refined
20 grams sugar
5 grams phosphate
1 gram Vitamin C
Cooking Ingredients:
400 ml water
500 grams brown sugar
300 ml pineapple juice
100 ml anisado wine
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School
2 pcs Bay leaves
5 pcs clavo de comer
4 strands of dried oregano
5 grams cinnamon powder
300 ml soda (7-up)

Packaging Materials:
cling wrap
polyethylene bag
ham net
ham box or ham bag
Tools/Utensils:
● Utility bowls
● Utility Tray
● Mixing bowls
● Wooden spoon
● Measuring cups
● Measuring spoons
● Chopping boards
● Chef’s Knife

PROCEDURE:
1. Select good quality raw materials. Trim and weigh.
2. Prepare pumping pickle solution and dry cure mixture.
3. Inject pumping pickles into the lean portion,only one inch apart. (½ cup
for every kilogram of meat)
4. Massage for even distribution of pickle.
5. Apply dry cure mixture into the fat and lean portion.
6. Cure at refrigeration temperature for 2 to 7 days.
7. Wash for 90 seconds and tie with abaca twine or ham net to form a shape or
put in ham net or ham stock.
8. Cook with recommended ingredients for 2 ½ hours at the middle of the
cooking time.
9. Cool. Remove abaca twine or ham net and caramelize with brown sugar.
10. Pack and store in the freezer.

Caramelization Process:
1. Use of a blow torch. Put brown sugar on the fat portion and caramelize.
2. Use a turbo broiler, add brown sugar on top opf the fat and caramelize.

Ham Sauce:
1 cup cooking solution (from cooking of ham) 1
cup brown sugar
½ tsp carageenan dissolved in ¼ cup water
¼ cup pineapple juice
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

ASSESSMENT METHOD:

Oral Questioning

PERFORMANCE CRITERIA CHECKLIST FOR

CURED HAM
CRITERIA
Did you… YES NO
1. Clean and sanitize your work area?
2. Prepare your tools, utensils, and equipment?
3. Wear complete PPE?
4. Measure the ingredients accurately?
5. Follow the procedure carefully?
6. Prepare the different ingredients carefully?
7. Mix the ingredients correctly?
8. Cure the mixture properly?
9. Wrap and pack the quick ham properly?
10. Label the quick ham artistically?
11. Pack and store the finished product safely?
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

FOOD COSTING
Ingredients Portion Unit Price Cost
(Approximately)
Pork pique 1500 g 525
Water 125
Salt 15 .225
Curing salt 2 .42
Sugar 15 .66
Phosphate 5 .97
Vitamin C 1 27.8
Ham spice 5 .05
Isolate 5 .09
BF Blend 2 2.95
Honey 30 8.11
Salt 35 1.05
Sugar 20 0.87
Phosphate 5 .97
Vitamin C 1 27.8
Water 400 ml
Brown sugar 500 g 36.5
Pineapple juice 300 ml 27.46
Anisado wine 100 ml 35.82
Bay leaves 2 pcs 1.00
Clavo de comer 5 pcs 19.00
Dried oregano 4 3.60
strands
Cinnamon 5g 1.45
powder
Soda 300 ml 15.60
Cling wrap 5.00
Ham net 15.00
Polyethylene 1.00
bag
TOTAL P760.035
YIELD 1
 MARIKINA POLYTECHNIC COLLEGE
Shoe Ave. cor. Mayor Chanyungco St., Sta. Elena, Marikina City – 1800
Graduate School

“REFLECTION PAPER “CURED HAM”

As we have this activity, I know there are also different methods of making a ham. But
what we do also amazed me in a way that I have a deeper understanding of arts and
science food preservation. Before we made the ham, we already discussed this.
Looking at the recipe I thought it was easy, but it’s not but it was absolutely enjoyable
as we started the activity, I think one factor also is that I have a group where all
members cooperate, participate and help each other.

We started by preparing all the ingredients, washing the meat, and measuring the
other ingredients. This highlighted the importance of hygiene and precision in food
preservation. After that we mix all the other ingredients and try to inject in our meat,
but our syringe was too small so we can inject correctly the mixture inside the ham.
So, what we did was massage and prick the meat with a knife as it helped to absorb
the mixture, and it was crucial.

The role of salt in creating moisture and creating an environment that inhibits bacterial
growth is pretty amazing. This deepened my appreciation for the preservation
techniques that is used for centuries to ensure that our food is safe. Overall, my
experience was both professionally and personally enriching and offers valuable
lessons that extend beyond kitchen and make us appreciate the tradition and
methods.