Republic of the Philippines

Department of Education
Region VI- Western Visayas
Schools Division of Roxas City
CONGRESSMAN RAMON A. ARNALDO HIGH SCHOOL
(Technical-Vocational High School)
Banica, Roxas City

Quarter 2-Week 2b- Week 4

LEARNING ACTIVITY SHEET IN TVE 9
Cookery
Name of Learner: ______________________________________
Grade Level: __________________________________________
Section: ______________________________________________
Subject: TVE 9 - Cookery

Content Standard: The learner demonstrates Performance standard: The learner

understanding on packaging prepared food stuff demonstrates independently the procedures on
packaging prepared food stuff.

Learning Competency
MELC:
Quarter 2 WEEK 2b –WEEK 4 Select Packaging Materials
Objectives
At the end of the lesson, you are expected to:

 Identify three key functions of a typical food package.

 Explain how each food package design works.
 Identify the chemical and physical changes different types of materials prevent or facilitate.
 Explain what a food packaging engineer does.

Background Information for Learners and Brief Discussion of the Lesson

Lesson Information 1

Food packaging is packaging for food. A package provides protection, tampering resistance,

and special physical, chemical, or biological needs.
It may bear a nutrition facts label and other information about food being offered for sale.
Food packages have four main functions besides providing food containers.

1. To keep the food clean.

2. To protect the food product from unwanted physical and chemical changes (such as oxidation
and destruction from insects) and to facilitate in desired physical changes (such as heating or
cooling).
3. To identify the product and provide sales appeal.
4. To be inexpensive and economical, both in its materials and its transportation.
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In this lesson, a focus on the first three functions of food packages provides a great introduction to
how package materials are chosen. The first function is pretty simple to fulfill; packaging materials
prevent dirt from getting into food. Fresh produce is an exception to this approach since a fruit or
vegetable's skin protects its insides from contamination and consumers are expected to clean the
produce before eating. Thus, natural fruit and vegetables are basically "self-packaged."
The second function of food packages is probably one of the hardest to understand. A number of
physical changes can be considered for this function. The main physical change that can occur is
physical damage. Food can be crushed and damaged without the proper protection from its package.
Another physical change that children can relate to is soda going flat. The scientific word for this
happening is effervescence, which is the escape of air bubbles from a liquid. This physical change
occurs when a carbonated beverage is opened. The carbonation quickly escapes through the opening.
Students should consider this physical change in the packaging of beverages. Bottles can be resealed
to prevent the further escape of air bubbles while cans cannot.
One example of a major physical change is phase change. Phase changes occur if a food changes state
between solid, liquid or gas. An example of a food whose package must consider phase change is ice
cream. An ice cream carton is meant to hold an almost solid ice cream. However, the design must also
anticipate liquid in case of melting. The design must also be capable of being put in the freezer and
also taken out by the consumer. Thus, a good point to make is that a food package designer would not
make an ice cream package of metal because it would be too cold to touch and remove from the
freezer. Also, designs for packages for foods that are meant to be warmed up in microwaves must take
into account the melting point (the temperature at which a material changes from solid to liquid) of the
package materials. If a package is to be microwaved, a material with a low melting point would not be
a good choice, since the package would melt into the food!
A major chemical change involved in the creation of food packages is organic growth in foods.
Organic growth occurs by microorganisms, which feed on foods. As microorganisms feed, the food
rots and the microorganisms multiply. It is not eating the rotten food that makes a person sick, but
eating the vast number of microorganisms on that food. Microorganism growth can include the growth
of bacteria, molds and yeast. Microorganisms grow and affect different foods at different rates. The
package in which a food is held affects a food's rate of organic change.
Such organic change affects how long a food can be stored before and after its opening. Plastics and
cans do not allow moisture to seep into the food product that they hold. Thus, they keep
microorganisms from outside away from the food. Vacuum sealing removes all of the oxygen from a
food. Without oxygen, microorganisms cannot grow and so the food does not rot. If a food's
microorganisms are removed through processing, these packages prevent most organism growth in the
food and enable its shelf life to be long. These non-perishable foods can last for two years or longer.
After opening a food package, however, microorganisms in the air can quickly get into the package to
start an organic degradation of the food. This event is why food packages say, "refrigerate after
opening." Microorganisms can only grow in certain temperatures so refrigeration slows rotting and
freezing usually stops degradation altogether. In spite of this, naturally non-perishable foods whose
majority is not fruit, vegetable, nut oil or dairy are okay if not refrigerated for a reasonable amount of
time since their rate of organic change is very slow.
Despite the physical and chemical changes that some materials may prevent or encourage, all
materials have advantages and disadvantages.

Functions
Packaging and package labeling have several objectives

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 Physical protection - The food enclosed in the package may require protection
from shock, vibration, compression, temperature, bacteria, etc.
 Barrier protection - A barrier from oxygen, water vapor, dust, etc., is often
required. Permeation is a critical factor in design. Keeping the contents clean, fresh, and safe for
the intended shelf life is a primary function. Modified atmospheres or controlled atmospheres are
also maintained in some food packages. Some packages contain desiccants, oxygen
absorbers or ethylene absorbers to help extend shelf life.
 Containment or agglomeration - Small items are typically grouped together in one package to
allow efficient handling. Liquids, powders, and granular materials need containment.
 Information transmission - Packages and labels communicate how to use, transport, recycle, or
dispose of the package or product. Some types of information are required by governments.
 Marketing - The packaging and labels can be used by marketers to encourage potential buyers to
purchase the product. Aesthetically pleasing and eye-appealing food presentations can encourage
people to consider the contents. Package design has been an important and constantly evolving
phenomenon for several decades. Marketing communications and graphic design are applied to the
surface of the package and (in many cases) the point of sale display. The color of the package
plays a significant role in evoking emotions that persuade the consumer to make the purchase.
 Security - Packaging can play an important role in reducing the security risks of shipment.
Packages can be made with improved tamper resistance to deter tampering and also can
have tamper-evident features to help indicate tampering. Packages can be engineered to help
reduce the risks of package pilferage; some package constructions are more resistant to pilferage
and some have pilfer-indicating seals.
 Convenience - Packages can have features which add convenience in distribution, handling,
stacking, display, sale, opening, reclosing, use, and reuse.
 Portion control - Single-serving packaging has a precise amount of contents to control usage.
Bulk commodities (such as salt) can be divided into packages that are a more suitable size for
individual households. It also aids the control of inventory: selling sealed one-liter bottles of milk,
rather than having people bring their own bottles to fill themselves.

Types
The above materials are fashioned into different types of food packages and containers such as:

Packaging Type

Aseptic processing Primary Liquid whole eggs or dairy products

Trays Primary Portion of fish or meat

Bags Primary Potato chips, apples, rice

Corrugated box of primary packages: box of cereal cartons,

Boxes Secondary
frozen pizzas

Cans Primary Can of tomato soup

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 Cartons, coated paper Primary Carton of eggs, milk or juice cartons

Flexible packaging Primary Bagged salad

A series of boxes on a single pallet used to transport from the

Pallets Tertiary
manufacturing plant to a distribution center

Wrappers Tertiary Used to wrap the boxes on the pallet for transport

Primary packaging is highly absorptive, fairly easily torn, and offers no barrier to water or gases.
Secondary packaging combines the primary packages into one box being made. Tertiary packaging
combines all of the secondary packages into one pallet.
When packaging desserts, there are several things to consider, such as protection, tampering
resistance, and special physical, chemical, or biological needs. The nutritional information must also
be displayed in the product label.
The main aim of packaging is to keep the food in good condition until it is sold and consumed. It
should also attract and encourage customers to purchase the product. Correct packaging is essential to
achieve both these objectives.
Packaging should provide the correct environmental conditions for food, starting from the time food is
packed until its consumption. A good package should therefore have the following functions:

 Provide a barrier against dirt and other contaminants keeping the product clean.
 Prevent losses. For example, packages should be securely closed to prevent leakage.
 Protect food against physical and chemical damage such as the harmful effects of air, light, insects,
and rodents. Each product will have its own needs.

Provide protection and convenience in handling and transport during distribution and
marketing.
 Help the customers identify the food and instruct them how to use it correctly.
 Prevents any wastage such as leakage or deterioration which may occur during transportation and
distribution.
Types of Packaging materials
In many developing countries the most commonly used packaging materials include:
 vegetable fiber
 papers, newsprint
 glass
 plastics

Vegetable fiber basket

These include bamboo, banana, coconut, and cotton fibers. These natural materials are converted into
yarn, string, or cord which will then form the packaging material. These materials are very flexible,
with resistance to tearing, and are lightweight for handling and transportation. All of these materials
are biodegradable and re-usable because they came from vegetables.
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PAPER
Paper is an inexpensive packaging material. It is, however, highly absorptive, fairly easily torn, and
offers no barrier to water or gases.

The degree of paper reuse will depend on its former use. Therefore, dirty or stained paper
should be rejected. Newsprint should be used only as an outer wrapper and should not come into
direct contact with food, as the ink used is toxic.

GLASS

Glass has many properties which make it a popular choice as a packaging material.
 Glass is able to withstand heat treatments such as pasteurization and sterilization.
 It does not react with food.
 It protects the food from crushing and bruising.
 It is resistant to moisture, gases, odors and microorganisms.
 It is reusable, re-sealable and recyclable
 It is transparent which allows products to be displayed. Colored glass may be used either to protect
the food from light or to attract customers.

Disadvantages of using glass as packaging materials

 Glass is heavier than many other packaging materials and this may lead to higher transport costs.
 It can be easily fractured, scratched and broken when heated or cooled too quickly.
 Potentially serious hazards may arise from glass cracks or fragments in the food.

PLASTICS

The use of various plastics for containing and wrapping food depends on what is available.
Plastics are extremely useful as they can be made in either soft or hard forms, as sheets or containers,

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and with different thickness, light resistance, and flexibility. The filling and sealing of plastic
containers is similar to glass containers.

How to choose the right food packaging?

Which packaging goes well with your food products? Well, there are many types to choose, from
glass, paper, corrugated to plastic. However, not all food packaging is the same. All have their benefits
and some downsides as well.
You need to ponder over two key points while determining the right food packaging:
1. The packaging should keep your specific food product safe
2. It should catch the customer’s eye.
Activity 1. Read very carefully the lesson Information and answer the following questions.

A. Direction: Match Column A with Col Column B

Col A Col. B
1. plastic a. this may lead to higher transport costs.
2. good package b. highly absorptive, fairly easily torn, and offers no barrier to water or gases.
3. newsprint c. combines the primary packages into one box being made.
4. vegetables fiber d. with different thickness, light resistance, and flexibility
basket
5. effervescence, e. It protects the food from crushing and bruising.
6. glass f. Provide a barrier against dirt
7. paper g. These natural materials
8. microorganism h. the escape of air bubbles from a liquid
9. product label i. major chemical change involved in the creation of food packages
10. primary j. should be used only as an outer wrapper and should not come into direct
contact with food, as the ink used is toxic.
packaging
k. The nutritional information

B. Answer the questions briefly. Write your answer on a separate sheet of paper.

1. List down only three functions of good package?

2. What are the types of packaging materials?
3. Give at least three importance of package labelling?

Activity 2:
Select ten (10) important words from this learning materials and be able to define or describe them
briefly. (Note: each word will be given two (2) points

Activity 3. Watch a video on how to pack food items. Try to observe procedure in the packaging
process and answer the following questions. (Each item will be given 5 points)

1. What is the video all about?

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 2. What food items or food products are being packed?
3. Identify and describe briefly the materials used in packaging the product.

Activity 4: Collect and post in your portfolio

Collect or download 5 pictures of different food packaging design and its materials.

References for Learners

1 https://www.teachengineering.org/lessons/view/duk_foodpackage_music_less
2. https://www.newfoodmagazine.com/article/90810/food-packaging-types-importance-
trends/
3. Learning Materials Grade 9 BPP

Prepared by:

JASMIN S. PIONELO
Master Teacher I - Cookery
Noted

REY B. BILAN
Head Teacher VI, Tech. Voc. Department

APPROVED:

RODRIGO D. JEREMIAS JR.

Secondary School Principal IV

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 Answer Key

1. https://www.forbes.com/sites/abigailabesamis/2020/03/19/how-to-properly-clean-and-sanitize-your-
kitchen-according-to-a-culinary-school-instructor/?sh=3050c0424c94

2. Learning Materials Cookery 9

Prepared by:

JASMIN S. PIONELO
Master Teacher I - Cookery
Noted
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REY B. BILAN
Head Teacher VI, Tech. Voc. Department

APPROVED:

RODRIGO D. JEREMIAS JR.

Secondary School Principal IV

Do not print

Quarter 2-Week 1 -2
LEARNING ACTIVITY SHEET IN TVE 9
Cookery

Answer Key
1. A
2. C
3. D
4. A
5. D
6. C
7. A
8. D

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9. D
10. A
11. C
12. D
13. D
14. D
15. A
16. A
17. A
18. B
19. A
20. D
21. B
22. B
23. A
24. B
25. A
26. D
27. A
28. D
29. A
30. d

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Factors that influence the cleaning process
 Soil – varying degrees of food soil will be deposited on the equipment during production.
These food soils will require complete removal during the cleaning process and will affect the
cleaning compound used, along with the method of cleaning.

 Time – the longer a cleaning solution remains in contact with the equipment surface, the
greater the amount of food soil that is removed. More time in contact with the soil reduces the
chemical concentration requirements.

 Temperature – soils are affected by temperature in varying degrees. In the presence of a

cleaning solution most soils become more readily soluble as the temperature increases.

 Chemical concentrations – it varies depending on the chemical itself, type of food soil, and the
equipment to be cleaned. Concentration will normally be reduced as time and temperature are
increased.

 Mechanical force – is as simple as hand scrubbing with a brush or as complex as turbulent

flow and pressure inside a pipeline. This aids in soil removal and typically reduces time,
temperature and concentration requirements.

 Water – minerals in hard water can reduce the effectiveness of some detergents or a
sanitizers. Water pH ranges generally from pH5-8.5. However, highly acidic water may require
additional buffering agents. Water used for cleaning and sanitizing must be potable and
pathogen free.

Learning Competency with Code

MELC:
Clean, sanitize, and store kitchen tools and equipment
Objectives

At the end of the lesson, you are expected to:

1. clean, sanitize and store kitchen tools and equipment and
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2. clean and sanitize kitchen premises.

References for Learners

1. https://www.forbes.com/sites/abigailabesamis/2020/03/19/how-to-properly-clean-and-sanitize-your-
kitchen-according-to-a-culinary-school-instructor/?sh=3050c0424c94

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____________________________________________________________________________

References for Learners

1 https://www.teachengineering.org/lessons/view/duk_foodpackage_music_less Answer
Key

Self-check 1.1
1. 4
2. 2
3. 2
4. 8
5. 4
6. 2
7. 1
8. 9
9. 64
10. 35.2

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 Self-check 1.1
A. 1/3 cup butter
 1 cup cake flour
 1 cup butter
 1 cup nuts, chopped
B.
 2 oz. chocolate, melted=1/4 cocoa+ 1-1/2 tsp shortening
 1/3 cup butter= 1/3 margarine
 1 cup cake flour=All purpose flour+4 T cornstarch
 1 cup butter=margarine

Guide Questions: Answers may vary.

Prepared by:

JASMIN S. PIONELO
Teacher III
____________________

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