This short course was developed for the trainer in response to the demand from various communities in Jam making. An abundance of locally grown mangoes has let to low market value, and increase spoilage of fresh mangoes, this short course was developed to enable participants to make mango jam at home or in their communities for their own consumption, or for sale at local markets. MAKING JAM Making Mango Jam p o box 1097, waigani national capital district papua new guinea. tel: (675) 323 2633 fax: (675) 323 0944 RATIONALE The development of this short course was sponsored by the ADB-PNG EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT (EOSDP) and produced by curriculum officers at the SKILLS TRAINING RESOURCES UNIT (STRU) NOT FOR SALE THO18ii OCCUPATIONAL SKILLS DEVELOPMENT SHORT COURSE For Papua New Guinea Non-Formal Sector
Transcript
This short course was developed for the trainer in response to the demand fromvarious communities in Jam making. An abundance of locally grown mangoeshas let to low market value, and increase spoilage of fresh mangoes, this shortcourse was developed to enable participants to make mango jam at home or intheir communities for their own consumption, or for sale at local markets.
MAKING JAMMaking Mango Jam
p o box 1097, waiganinational capital districtpapua new guinea.
tel: (675) 323 2633fax: (675) 323 0944
RATIONALE
The development of this short course was sponsored by the ADB-PNGEMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT (EOSDP) andproduced by curriculum officers at the SKILLS TRAINING RESOURCES UNIT(STRU)
NOT FOR SALE
THO18ii
OCCUPATIONAL SKILLS DEVELOPMENT
SHORT COURSEFor
Papua New Guinea Non-Formal Sector
EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - SKILLS TRAINING RESOURCE UNIT 1
Making mango jam
TABLE OF CONTENT
Course Outline 2
Competency Profile 3
• Making mango jam
Curriculum Guide 4
Overview of learning outcomes 5
Training and Assessment Guide 5 - 7
• Appendix 1:
• Appendix 2:
• Appendix 3:
• Appendix 4:
• Appendix 5:
• Appendix 6:
• Appendix 7:
Instructional Notes 7 - 9
• Appendix 8:
Attachments 9 - 10
• Ingredients and equipment
• Jam making hits
• Sterilisation
• Testing jam
Important things to consider 10
Safety precaution 10
Kitchen hygiene 11
Glossary 11
Acknowledgement 12
CONTENTS PAGES
EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - SKILLS TRAINING RESOURCE UNIT
Program: TOURISM AND HOSPITALITYCourse: MAKING JAMModule code: TH018ii
Module name: Making Mango Jam
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Module1:Making Pineapple Jam
Module 2:Making Mango Jam
Module 3:Making Pawpaw Jam
Module 4:Making Guava-PawpawJam
Module 5:Making Banana Jam
COURSE OUTLINE: Making mango jam
EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - SKILLS TRAINING RESOURCE UNIT
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Program: TOURISM AND HOSPITALITY
Course: MAKING JAM
Module code: TH018ii
Module name: Making Mango Jam
Nominal duration: Approximately 8 hours
Module Purpose: The purpose of the module is for participants to successfully identify,demonstrate, sterilise and store jam in the correct manner followingthe correct procedures in jam making.
Content: B1. Select mangoes
B2. Wash mangoes
B3. Peel and slice mangoes
B4. Mash mangoes
B5. Add sugar and citric acid (lemon juice)
B6. Heat mango mixture
B7. Package and label mango jam
Prerequisites: There are no pre-requisite to this module.
Suggested delivery method: These module should be delivered using these methods.1. Explanation (what we will do) 5%
2. Demonstration (how we will do it) 15%
3. Implementation (now you do it) 70%
4. Evaluation (how good did we do it) 10%
Instructor: A recognised trainer from a vocational centre or certified trainer whohas experience in jam making skills.
Assessment condition: In a kitchen situation where all materials and equipments are providedor training hall for women’s normal activities are done;
Evaluation: The participants will demonstrate mastery of each skill. The finalproduct will be evaluated by;
• Tasting the finish product
Reference: Ratu. MA (ed). 1998. Food and Nutrition: jam recipes.Papua New Guinea Department of Education, Port Moresby
1998b. Food and Nutrition: kitchen hygiene and safety.Papua New Guinea Department of Education, Port Moresby
CURRICULUM GUIDE
Overview of Learning Outcomes
On successfully completion of the module eachparticipants will be able to;B1. Select mangoes.B2. Wash mangoes.B3. Peel and slice mangoes.B4. Crush mangoes.B5. Add sugar, citric acid (lemon juice).B6. Heat mango mixture.B7. Package and label mango jam.
APPENDIX 1: Training and Assessment guide
Learning outcome B1.1:• Identify and select good mangoes
Teaching strategy:Learning activities for the trainee must includethe instructor;1.1 Identify the fruit.1.2 Identify the good ones from the bad ones.1.3 Explain and demonstrate ways to cut away
spoilt parts.
Assessment condition:In a classroom situation where all participants areprovided with;• mangoes• knife• dishes
Assessment criteria:The trainee has;1.1.1 Named the fruit.1.2.2 Selected good mangoes.1.3.3 Cut away the spoilt part of the mangoes.
Learning outcome B2.1:• Wash mangoes using good clean water
Teaching strategy:Learning activities for the trainee must includethe instructor;2.1 Identify number of mangoes to use.2.2 Explain reasons for washing the mangoes.2.3 Demonstrate washing of mangoes.2.4 Identify two methods to dry mangoes.
Assessment condition:The trainee must have excess to;• mangoes• bowls• large water container• bowl of water• rack for drying the mangoes• clean tea towels
Assessment criteria:The trainee has;2.1.1 Selected ten good mangoes.2.2.2 Discussed reasons for washing the mangoes.2.3.3 Washed the mangoes.2.4.4 Listed two methods of drying the mangoes.
a; drip dry on the tray,b; place on clean tea towel to dry.
Teaching strategy:Learning activities for the trainee must includethe instructor;3.1 Explain and demonstrate peeling of mangoes.3.2 Identify and chop mangoes to the required
size.
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Making mango jam
Task B3: Peel and slice mangoes.
Suggested minimum instructional time: 1 hour
Task B1: Select mangoes.
Suggested minimum instructional time: 30 minutes
Task B2: Wash mangoes.
Suggested minimum instructional time: 30 minutes
Assessment condition:In a classroom situation where all participants areprovided with;• bowls• kitchen knife• chopping board• measuring cups• pot of water• large cooking pot• mangoes
Assessment criteria:The trainee has;3.1.1 Peeled the mangoes.3.2.2 Sliced and chopped the mangoes into pieces.
Teaching strategy:Learning activities for the trainee must includethe instructor to;4.1 Explain and demonstrate crushing of
mangoes.4.2 Identify the correct pulp consistency.4.3 Identify the correct pot for cooking.
Assessment condition:In a classroom situation or a training hall whereall participants are provide with• bowl• masher• fruit• strainer• large pot cooking pot
Learning outcome B5.1:• Measured correct amount of sugar and lemon
juice to add
Teaching strategy:Learning activities for the trainee must includethe instructor to:5.1 Identify correct amount of sugar.5.2 Identify the correct amount of lemon.5.3 Explain and demonstrate adding of sugar and
lemon to the fruit.
Assessment condition:In a classroom situation or a training hall whereall participants are provide with;• bowl• measured sugar and lemon• wooden spoon• strainer• measuring cups• measuring spoon• large pot cooking pot
Assessment criteria:The trainee has;5.1.1 Measured 3 cups of sugar.5.2.2 Squeezed juice of 4 lemons.5.3.3 Added sugar and lemon juice to mashed
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Task B4: Mash mangoes.
Suggested minimum instructional time: 1 hour
Task B5: Add sugar and lemon juice.
Suggested minimum instructional time: 1 hour
APPENDIX 6: Training and Assessment guide
Learning outcome B6.1:• Heat mango mixture
Teaching strategy:Learning activities for the trainee must includethe instructor to;6.1 Identify the method of cooking the jam.6.2 Explain required time for cooking.6.3 Explain the right consistency of cooked jam.
Assessment condition:In a classroom situation or a training hall whereall participants are provide with;• bowl • strainer• wooden spoon • measuring cups• measuring spoon • large pot cooking pot• measured sugar and lemon
Assessment criteria:The trainee has;6.1.1 Outlined the method of cooking the jam.
a; boiling6.2.2 Boil the mango mixture for two hours.6.3.3 Cooked the jam to the right consistency.
Learning outcome B7.1:• Package and label mango jam
Teaching strategy:Learning activities for the trainee must includethe instructor to;7.1 Identify equipment for sterilization.7.2 Explain and demonstrate sterilizing of jars.7.3 Explain and demonstrated filling the jars.7.4 Explain and demonstrated sealing of the jar.7.5.5 Explain and demonstrated label jar.
Assessment condition:In a classroom situation or a training hall whereall participants are provide with;• bowl• jars with lids• wooden spoon• thong• water• clean tea towel• large pot cooking pot
Assessment criteria:The trainee has;7.1.1 Selected equipment for sterilization.7.2.2 Boiled jars in hot boiling water for 20
minutes.7.3.3 Filled the jars to the top with jam.7.4.4 Sealed jams tightly.7.5.5 Labelled the jars.
• Choose 10 quality mangoes.• Cut away spoilt parts of the mangoes.
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A1: Select mangoes
Task B7: Package and label mango jam.
Suggested minimum instructional time: 1 hour
Task B6: Heat mango mixture.
Suggested minimum instructional time: 2 hours
• Fill water in a clean large bowl.(You will need a large amount).
• Wash the fruit in good clean water.(Do not wash the mangoes in hot water).
• Check to see that the mangoes are clean.(After washing the mangoes).
• Place on a rack for the water to drip dry.
• Peel the skins away from mango flesh, onlythe yellow flesh remain, place in a clean bowl.
• Chop mangoes into equal sizes.• Place slice mangoes in a clean bowl.
• Mash chopped mangoes with a clean fruitmasher or any other fruit press to pulp.
• Remove any excess water.• Place in large cooking pot.
• Measure 3 cups of sugar (Sometimes theamount of sugar added will depend on thesweetness of the mango).
• Juice of 4 lemons.• Add sugar and lemon to mashed mango and
mix well (lemon juice will help jam to jellproperly).
EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - SKILLS TRAINING RESOURCE UNIT
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B3: Peel and slice mangoes
B2: Wash mangoes B4: Mash mangoes
A5: Add sugar and lemon Juice
• Prepare fire place or gas stove.• Place pot of mixture on the heat (open fire or
gas stove).• Cook mango mixture.• Boil to concentrate the sugar to right level.• Mixture is stirred continuously so the jam will
not get stuck at the side of the pot or it will notburn.
• Stir mixture with wooden spoon.
• Fill pot with clean water.• Wash jars and lids in clean water.• Fill large pot with clean water.• Place jars in a large pot of water.• Boil jars on hot water for 20 minutes.• Sterilized and removed.• Soak lids in hot boiling water and removed.• Fill jars to the top with jam.• Jam are sealed tightly.• Jars are labelled.• Jars have decorated tops with a ribbon.
ATTACHMENTS
Ingredients• 10 fresh chopped mangoes.• 3 cups sugar (depends on the sweetness of the
fruit).• Juice of 4 lemons.
Ratio10:3:4 = for 10 mangoes, 3 cups of sugar, juice of4 lemons.
Materials required:• Large pot for preparing the jam• Wooden spoon• Bottles, jars• Clean tea towels• Large pot for sterilizing the jars• Saucer for testing the jam• Measuring cups
Sterilization• Jar and lids must be thoroughly washed and
sterilized.• Wash jars and lids in hot soapy water and
rinse thoroughly and placed in oven at 120degrees celsius or sterilized jars and lids byboiling them in hot boiling water in a largecovered pan for 20 minutes.
• Leave them inside the pan covered Invert ontoa clean tea towel just before filling.
EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - SKILLS TRAINING RESOURCE UNIT 9
Making mango jam
B6: Heat mango mixture
B7: Package and label mango jam
Testing JamTo test if jam is cooked;• Put a little on a plate and let it cool If it sets
and the surface wrinkle when tipped, then thejam is cooked.
• The bubbles burst on the surface of the jam.
• The jam will drop off spoon, not run off.
IMPORTANT THINGS TO CONSIDER
1. Select fruit which is well ripe Do not use fruitsthat are over ripe. Remove any damage orbruised pieces of the fruit.
2. Either fresh or frozen fruits can be used tomake jam.
3. Wipe or wash and thoroughly drain fruit asnecessary, before use.
4. Use large saucepan or preserving pan to avoidjam over boiling.
5. Never fill pan more than one third (1/3) full.Make jams in smaller rather than largeamounts. Two to three kilograms of fruit is agood amount to handle.
6. Gently boil fruit with little water if requireduntil pulpy Add sugar slowly and stir in untildissolved boil rapidly (fast). Stir occasionallyduring this time to prevent jam sticking tobottom of saucepan.
7. Use a wooden spoon for stirring.8. Timing when jam is ready must be decided by
testing, as condition of fruit, speed of boilingand size of pan will affect the result Testfrequently to determine when setting point hasbeen reached Remove the pan from the heatwhile testing.
9. Carefully skim the scum from the jam at thebeginning of or end of cooking.
SAFETY PRECAUTIONS
Electricity and fire safety• Do not use frayed cords.• Pull plug out by holding the plug not the cord.• Turn power off after use.• Use dry hands, not wet hands.• Keep cords away from hot appliances.• Keep children away from fire place.• Fire must be made in the usual place of
cooking.• Do not over make fire by placing more
firewood stove and fire use.• Always turn handles in No handles over edge
of stove.• Always stay close by when cooking the jam.
Do not leave boiling jam unattended.• Use correct pot-holders, not wet or trailing tea
towels.• Lid must not be placed on the cooking jam
pot.
EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - SKILLS TRAINING RESOURCE UNIT
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EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - SKILLS TRAINING RESOURCE UNIT 11
Making mango jam
KITCHEN HYGIENE
Clean Kitchen• Wipe surfaces over when there is split water.• Use clean equipment.• Always wash equipment well after use.• Wash dishcloths and tea-towels often, so that
only clean ones are in use.• Use bleach and disinfectant to make sure that
dishcloths and mops are clean.
Clean Cook• Always wear an apron.• Wash hands before handling food and after
going to the toilet.• Do not sneeze over prepared mango;
cover mouth with handkerchief whensneezing; wash hands afterwards.
• Keep hair clean, tied back from the face.• Cover cuts and wounds.
Hygienic handling• Wash hands, knives and boards after using
them to chop mangoes.• Do not use chipped plastic or china ware.• Do not lick your finger when handling mangoes.• If you taste jam from a spoon, always wash it
after use Do not return a used spoon to pot.
GLOSSARY
Word MeaningCitric acid A sharp-tasting acid present in
the juice of lemons and othersour fruits.
Chop Cut repeatedly by a knife intopieces.
Consistency The degree of thickness of asubstance.
Excess An amount that is more thannecessary, allowed or desired.
Frequently Occurring or done many times atshort or done many times atshort intervals.
Mash Soft mash by crushing asubstance.
Peel Remove the skin from a fruit orvegetable.
Quality The standard of how goodsomething is as measuredagainst other similar things.
Squeeze Firmly press from opposite or allsides.
Sterilized The process of treatingsomething to kill micro-organisms.(Heat sterilization is used duringcanning so the jam can be safelystored for long periods).
Wrinkle A slight line or fold.
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This short course module, developed in Papua New Guinea, is based on the competency-based trainingmodel.The Skill Training Resource Unit (STRU) of Employment Oriented Skills Development Project (EOSDP)in conjunction with Department (TVET) division and the implementing agency Department forCommunity Development Services wish to express their thanks to the people who have contributed inproducing the module.We hope it will provide basic knowledge and skills for the informal and the formal sectors especiallythe women, men and the youth to be employed or self-employed through having better skills fortomorrow.
Acknowledgements
p o box 1097, waiganinational capital districtpapua new guinea.
tel: (675) 323 2633fax: (675) 323 0944
The development of this short course wassponsored by the ADB-PNGEMPLOYMENT SKILLS DEVELOPMENTPROJECT (EOSDP) and produced bycurriculum officers at the SKILLSTRAINING RESOURCES UNIT (STRU)
