Course Hero Logo

Let the mixture cool 4 increase the concentration

Course Hero uses AI to attempt to automatically extract content from documents to surface to you and others so you can study better, e.g., in search results, to enrich docs, and more. This preview shows page 100 - 102 out of 134 pages.

Let the mixture cool.4.Increase the concentration until the syrup registers 298*Fahrenheit on a candy thermometer.5.Store in final syrup. Soak the fruit or vegetable in thick syrup for these days or longer. If soakedin heavy syrup, it can last for three weeks. If there are signs of fermentation or molding, boil thefruits and syrup for (2) to three (3) minutes.Drying the candied fruits. Drain the fruits in a colander. Dip the colander into simmering water forthree (3) seconds. This is done to remove the syrup at the surface. Spread the vegetables in racks todry. The syrup can be used again.Just dilute or add three parts of the syrup to the part of water.Dry the candies thoroughly until the syrup can be extracted from any part of the candy. Dry thecandies under the sun or in an oven at a temperature of 100* Fahrenheit for about ten (10) hours toretain the natural color.100 |P a g e
Republic of the PhilippinesCagayan State UniversityCollege of Industrial TechnologyCarig, CampusFinish the candied fruits.The finishing can be crystallized or glazed surface. Before the candiescompletely dry, roll each piece in granulated sugar. Then, dry thoroughly.For glazed surface, make fresh syrup by mixing one pound of sugar to one half cup of water and boil.Dip the candles into the syrup. Then, arrange the pieces on a rack or tray to dry in an oven at atemperature not higher than 120* Fahrenheit. Turn the candies while drying so that the candies will bedry on the sides.Finishing the candy.Wrap each candy in wax paper. The finished product should appear whole andnot disintegrated. The natural color should be retained all throughout. It should be crisp and tenderbut firm.Activity 3.1Prepare and process candy and candied fruit available in community. Label and pack.Document 30ptsRubrics on Activity 3.1Evaluate your finished product and performance using the score sheet.ProductVery Good(20)Good(15)Fair(10)Poor(5)1. Appearance2. Palatability3. Nutritive value4. Cleanliness and sanitation5. Use ResourcesUnit Test.Directions: Read the following sentences carefully and select the letter of the correctanswer. Writeyour answers in your test notebook1.What is bowl-shaped kitchen utensils with holes used for draining off liquids and rinsing foods?a. colanderc.strainerb. mixing bowld.bowl

Upload your study docs or become a

Course Hero member to access this document

Upload your study docs or become a

Course Hero member to access this document

End of preview. Want to read all 134 pages?

Upload your study docs or become a

Course Hero member to access this document

Term
Fall
Professor
N/A
Tags
Test, CAGAYAN STATE UNIVERSITY, College of Industrial Technology

Newly uploaded documents

Show More

Newly uploaded documents

Show More

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture