GRADE 12 COOKERY
QUARTER 2
I. LEARNING COMPETENCIES with CODE
LO1. Select packaging materials (TLE_HECK9-12PF-IVi-19)
1.1 . Define packaging, its importance & functions
1.2 .Select packaging materials in accordance with enterprise
standards
II. INTRODUCTORY CONCEPT
How important food packaging is? You know what’ this lesson describes the
skills and knowledge required to package and label prepared foodstuffs for storage
and transportation. It requires the ability to check the quality of food and select
correct packaging materials.
Food packaging - is packaging of food which requires protection, tampering
resistance, and special physical, chemical, or biological needs. It also shows in the
product label any nutrition information on the food being consumed.
Aims:
1. To keep the food in good condition until it is sold and consumed, and
2. To encourage customers to purchase the product.
Functions:
A good package should therefore perform the following functions:
1. Provide a barrier against dirt and other contaminants thus keeping the product
clean prevent losses.
2. Protect food against physical and chemical damage.
3. Package design should provide protection and convenience in handling and
transport during distribution and marketing
4. Help the customers to identify the food and instruct them how to use it correctly
5. Persuade the consumer to purchase the food
6. Cluster or group together small items in one package for efficiency. Powders and
granular materials need containment.
7. Marketing - The packaging and labels can be used by marketers to encourage
potential buyers to purchase the product.
8. Correct packaging prevents any wastage (such as leakage or deterioration)
which may occur during transportation and distribution.
TYPES OF PACKAGING MATERIAL
Material Uses Advantages Disadvantages
1
Leaves used for wrapping -always available -do not protect the food
certain types of food anywhere against moisture,
(e.g. suman) -biodegradable oxygen, odors or micro-
organisms, and
therefore, not suitable
for long-term storage.
http://www.pinterest.com/Swedbrand/leaf-
packaging/
Vegetable fibres: Used for wrapping -are very flexible -do not provide
bamboo, banana, newly harvested - resistance to tearing, protection to food
coconut cotton fibre fruits and - lightweight for against moisture pick-
handling and up, micro-organisms, or
transportation insects and rodents
-biodegradable and to
some extent re-usable.
http://www.trendhunter.com/slidehow/natural-
packaging-materials
Wood used for some wines -offers good protection,
because the transfer good stacking
of flavour characteristics and
compounds from the strength.
wooden barrels
improves the quality
http://www.slideshare.net/selvaraju/types-of- of the product
packaging-materials-101905905
Paper -is an inexpensive -highly absorptive, fairly
packaging material easily torn, and offers
no barrier to water or
gases.
http://www.bizongo.com/blog/different-types-of-
packaging-products
Earthenware used worldwide for -eco-friendly
storing liquids and
solid foods such as
curd, yoghurt, beer,
dried food, and
honey
http//www.chemistryland.com/Earthernware
Glass -is able to withstand - glass is heavier that
heat lead to higher transport
- does not react with costs
food. - it is easy to fracture,
- protects food from scratch and break if
crushing and bruising heated or cooled too
http//www.slideshare.net/types-of-packaging-
- resistant to moisture, quickly
materials - re-usable, re-sealable
and recyclable
- transparent
2
Plastics are extremely useful -light resistance, and
as they can be made flexibility.
in either soft or hard
forms
http//www.charlottepackaging.com/well-know-
types-foods-packaging-material
Flexible films -most common -cost is relatively low
forms of plastic - good barrier
properties against
moisture and gases
- have wet and dry
http//warehousebizongo.wordpress.com/2016/what- strength
types-of-products-are-there-in-flexible-packaging
Metal - they provide total -they are heavier than
protection of the other materials, except
contents glass
- they are tamperproof -metal cans is not
- they are convenient suitable for small-scale
for presentation production.
http//www.desjardin.fr/en/blog/suitable-materials-
for-packaging-food
Preparation of glass containers
1. Inspection
2. Washing
3. Rinsing
4. Sterilization
5. Sealing and capping
6. Cooling
3
III. ACTIVITIES
PRACTICE TASK 1. Multiple Choice. Read the statement carefully and choose the right
answer. Write the letter of the correct answer on the space provided.
1. All are the functions of packaging material, EXCEPT
a. Provide a barrier against dirt and other contaminants.
b. Provide protection and convenience in handling and transporting.
c. Ungroup small items in one package for efficiency.
d. Persuade the consumer to purchase the food.
2. Which of the following is the right advantage of glass?
a. heavier than other packaging material that cause heavy cost
b. protects the food from crushing and bruising
c. light resistance and flexibility
d. tamperproof
3. Which of the following packaging materials is commonly used for desserts
nowadays?
a. Plastics b. glass c. paper d. metal
4. Which types of packaging materials are used even before and now?
a. Leaves b. wood c. paper d. glass
5. This packaging material is resistant to moisture, gases, odours and
microorganisms.
a. Metal b. plastics c. glass d. paper
PRACTICE TASK 2. Rearrange the procedure in cleaning the glass. Use numbers to
indicate their order of precedence. Write your answer on the space provided.
_____ Rinsing _____ Cooling
_____ Washing _____ Sterilization
_____ Inspection _____ Sealing & capping
PERFORMANCE TASK: Make your own packaging materials made of available
materials in your community. Submit your video/pictures during and after preparation as
well as your final output through messenger.
Your output will be rated using rubrics:
Criteria Rate
Originality 70%
Locally made materials 15%
Creativity 15%
Total 100%
4
IV. REFLECTION: Let us now reflect on your learning journey with us. Complete the
following phrase.
I believe that
_____________________________________________________________
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_____________________________________________________________
_________
I learned that
_____________________________________________________________
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_________
I want to learn more about
_____________________________________________________________
_____________________________________________________________
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V. REFERENCES:
Curriculum Based Learning Module Cookery 9
Prepared by:
Annabel M. Tapel
TLE Teacher
