JUNIOR HIGH SCHOOL DEPARTMENT

SAMUEL CHRISTIAN COLLEGE

FOURTH QUARTER: MODULE 3
Navarro, City of Gen. Trias, Cavite TLE 9- COOKERY
(046) 402 -0725 | 0916 -729 -5830 Teacher: Ms. Merijel A. Cudia
SCC Silid Credentials: cudia.merijel@scc.online
scc@s amuelchristiancollege gtc .com
SCC Facebook Account Link:
https://www/facebook.com/SCCmerijel.cudia

MODUL Dessert

3
E

LESSON 1 Packaging

LESSON COVERAGE

In this lesson, you will learn the following:

Lesson No. and Title
Lesson 1 – COOKERY:
Concept of Dessert cookery
Learning target
Essential Question
(Acquisition Make-Meaning Transfer)
“Why packaging is important in a. I can Define packaging, its importance,
business marketing?” and functions (A)
b. I can Analyze the uses of packaging, its
importance, and functions (M)
c. I can Create your own budget-free
packaging (T)

Resources/References TLE 9 – Cookery (Trinitas) pp.257-259 

TESDA Online Course

https://www.e-tesda.gov.ph/course/view.php?id=19

Core Values Effectiveness and Efficiency, Self-Discipline

21st Century Skills Critical Thinking Skills, Information Literacy, Social Skills

DEVELOPMENT OF THE LESSON

A. EXPLORE
Do you appreciate well-packed food
items? Which food do you buy, one
which is properly packed or one which is
cheaper?

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 B. FIRM-UP

PACKAGING

What is packaging?

Packaging is the process and materials for packing products used to contain, protect, handle, deliver
and preserve goods after preparation up to its distribution to the consumers.
After preparing the products, we need to consider the packaging materials to be used in order to properly store
the finished product.
Learn the basic knowledge about the importance and functions of food packaging materials and types of
packaging materials used in prepared food stuff in this lesson.

IMPORTANCE AND FUNCTION OF FOOD PACKAGING

1. It is used to protect the product.

2. It provides information about the products.
3. It serves as container of the product.
4. It is used as a marketing tool.
5. It is used to identify the product.

TYPES OF FOOD PACKAGES

1. GLASS CONTAINER – These are ideal materials for packaging food because they do not react with
and to the food product. Most glass containers are clear and transparent so you can see what is inside.
They are reusable.

ACTIVITY 1: Who Am I?


Direction: Name the following glass containers:

1. _____________ 2. _____________ 3. _____________ 4. _____________ 5. _____________

2. METAL PACKAGING MATERIALS – These can be heated for sterilization, and they cool quickly.
They are light in weight and are resistant to light, air, and water and can protect products contained
from insects and rodents. They are environment-friendly because they can be recycled.

ACTIVITY 2: Who Am I?

Direction: Name the following metal packaging materials:

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 1. _____________ 2. _____________

3.PAPER AND PAPERBOARD PACKAGING MATERIALS - These materials are environment-friendly

because their main source,wood, can be replaced. They can be recycled. Printable areas provide information
about the products, which is beneficial to both consumers and manufacturers.

ACTIVITY
 3: Who Am I?

Direction: Name the following paper and paperboard packaging materials:

1. _____________ 2. _____________ 3. _____________

4. PLASTIC PACKAGING MATERIALS – These types of materials are light in weight, have unlimited sizes
and shapes, and have resistance to degradation. Some materials are clear and transparent like glass container
that make the product viewable ourside. These materials are unbreakable, making the product they contain safe
from breakage during distribution.

OTHER PACKAGING MATERIALS

VEGETABLE FIBRE LEAVES WOOD

Food packaging output of some Grade 9 students (School Year 2019-2020):

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 C. DEEPEN AND TRANSFER

“Why packaging is important in business marketing?”

_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________

Did the content and flow of the discussion

achieve the intended learning targets? Submit
your answer to the Google Form sent to your Remarks/
Self-Assessment of Learning assessments
Comments/
Targets
Recommendations
Achieved but
Achieved NOT Fully Not Achieved
understand

 I can Define packaging, its

importance, and functions
(A)
a. I can Analyze the uses of
packaging, its importance,
and functions (M)
 I canSELF-ASSESSMENT
Create your own
budget-free packaging (T)

REMINDER

Please make an advance reading on Food labelling.

LESSON COVERAGE

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 Food Labelling
In this lesson, you will learn the following:

LESSON 2

Lesson No. and Title
Lesson 2: Food Labelling
Learning target
Essential Question
(Acquisition Make-Meaning Transfer)
“What is the importance of Food a. I can Identify the Package food items in
Labelling?” compliance with Occupational Health and
Safety Procedures (A)
b. I can Discuss the appropriate packaging
method according to enterprise standards
(M)
c. I can Demonstrate how to Label food
according to industry standards (T)

Resources/References TLE 9 – Cookery (Trinitas) pp.257-259 

https://www.youtube.com/watch?v=R-o-83k8dP0

Core Values Self-Discipline and Efficiency and Effectiveness

21st Century Skills Critical Thinking Skills, Social Skills

DEVELOPMENT OF THE LESSON

A. EXPLORE
Do you mind checking the packaging of a
food before opening it? What can you
notice on the packaging material?

B. FIRM-UP

FOOD SAFETY ON STORING AND TRANSPORTING FOODS

Food Packaging has been defined by Paine (1962) as the “art science and technology of preparing goods for
transport and sale”. More specifically, it is a way of making sure that a product reaches the end user in good
condition at the least cost to the producer. In effect, a packaging material provides the means of transporting a
product from one place to another with maximum protection at the least cost.
The following are important things to consider when storing and transporting food:
a. The hazards of loading and unloading
b. The movement of vehicles
c. The warehousing methods and the environmental conditions like relative humidity and temperature
changes.

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Food is packed in terms of quality, shelf life, microbial condition and portion control. Spoilage of food is caused
by poor packaging of food.

A package can be classified according to its use as follows.

 As a primary package – This type of package is meant to directly contain the
product. Hence, it gets in direct contact with the goods. Thus, this package is
expected to meet all the requirements for safety and protection of the
consumers like tetra packs or canned food packages.

 As a secondary package – This is utilized to contain a specified number of unit

packs. Thus, it may contain a dozen tetra packs or 2 dozen of tin cans or a gross of
candies and so on. Its major function is to allow for the unit packs to be carried in
bulk.

 As a tertiary package – When transporting in bulk, the secondary package

may have to be packed again for greater protection and for bulk transfer. Use of
tertiary package is normally for bulk transport or storage in large warehouses.

OCCUPATIONAL AND HEALTH SAFETY PROCEDURES IN PACKAGING

FOODS
Steps on how to package meat before freezing:
1. Divide your meat into your set serving sizes
2. Get a plastic zip bag big enough to hold the portion size plus a little extra room for the meat to expand
from the freezing process.
3. Put the meat into the bag, then flatten.
4. Squeeze as much of the air as you can get out, then close the zip.
5. Date the bag so you know how long it's been in your freezer.
6. boxes

WHAT MUST APPEAR ON THE LABEL?

The following must appear on the label:

 name under which the product is sold
 list of ingredients
 quantity of certain ingredients
 net quantity
 date of minimum durability
 any special storage instructions or
conditions of use
 name or business name and address of the
manufacturer or packager, or of a seller
within the European Union
 place of origin of the foodstuff if its
absence might mislead the consumer to a
material degree
 instructions for use where necessary
 beverages with more than 1.2% alcohol by
volume must declare their actual alcoholic
strength

SCC • A mark of Excellence • A testimony of Faith • A heart of Service

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 ACTIVITY 1: Labelling

Direction: Label the following parts of food packaging.

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 1. ____________
4. ____________

2. ____________ 5. ____________

3. ____________ 6. ____________

Some packaging items, especially food ware such as cups, lids, straws,
utensils, takeout containers, and bags, often end up as litter where they
pollute marine environments and persist in the environment and in living
organisms for much longer than they are in use. Introducing a few simple
practices into your lifestyle will improve your packaging footprint and
might even save you some money.
Tips for Reducing Packaging Waste:
 Carry your own reusable bag, water bottle, coffee cup, straw, and utensils.
 Buy in bulk. This will save you money on top of reducing packaging waste.
 Buy loose products, such as fruits and vegetables, instead of pre-packaged packs.
 When comparing similar items from two brands, choose the one with less packaging.
 Reuse packaging products, like paper and plastic bags, tins and wrapping paper whenever possible.

C. DEEPEN AND TRANSFER

“What is the importance of Food Labelling?”

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

SCC • A mark of Excellence • A testimony of Faith • A heart of Service

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 SELF-ASSESSMENT

Did the content and flow of the discussion

achieve the intended learning targets? Submit
your answer to the Google Form sent to your Remarks/
Self-Assessment of Learning assessments
Comments/
Targets
Recommendations
Achieved but
Achieved NOT Fully Not Achieved
understand
 I can Identify the Package
food items in compliance
with Occupational Health
and Safety Procedures (A)
a. I can Discuss the
appropriate packaging
method according to
enterprise standards (M)
 I can Demonstrate how to
Label food according to
industry standards (T)

ASSESSMENT
Output 1: Please refer to silid.com

REMINDER
Please take a rest.
ASSESSMENT Lesson 1 and 2

Output 1: Direction: Create a video on how to Demonstrate how to Label food according to industry
standards. Make it Creative and Interactive.

CRITERIA:

Content- 30 pts

Creativity- 10 pts

Voice Quality- 10 pts.

TOTAL: 50 points

SCC • A mark of Excellence • A testimony of Faith • A heart of Service

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 ASSESSMENT

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