TLE COOKERY GRADE 9 MODULE NO.2 WEEK NO.

6 FOURTH QUARTER

DEPARTMENT OF EDUCATION
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OF PARANAQUE CITY
TECHNOLOGY AND LIVELIHOOD EDUCATION 9 COOKERY
SELF-LEARNING MODULE
QUARTER 4
MODULE 2 WEEK 6
SELECT PACKAGING MATERIALS

Learning Competencies

Develop and understand how to select packaging materials

(TLE_HECK9PF-IVi-19)

Learning Objectives

At the end of the lesson, the learner is expected to:

1. define packaging, its importance and function

2. select appropriate packaging material; and
3. create a product label design.

LET’S RECALL

Directions. Answer the following questions. Write your answer on your answer sheet.

1. What will happen if the “cake” is not properly stored?

2. If egg custard is not heated and cooled properly and quickly, what will happen?
3. How do you store fresh milk?
4. What are the sanitary practices when storing desserts?
5. What are the techniques in storing desserts?

LET’S UNDERSTAND

Selecting of packaging materials are essential components of the food supply chain. They
are available for virtually any type of product and application, including finished products, raw
materials, additives and specialty ingredients. This module briefly describes the properties of
different packaging materials. It however, only notes the technical properties of the different
materials and actual use will depend mostly on the cost and availability in your particular area.
Furthermore, there may be particular marketing reasons for choosing a certain type of package
and although these are very important in package selection.

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 TLE COOKERY GRADE 9 MODULE NO.2 WEEK NO.6 FOURTH QUARTER

Food packaging - is enclosing the food

in a material for physical, chemical, biological
protection and tampering resistance. It provides
nutrition information on the food being consumed.

Types of Packaging Materials

1. Leaves- The banana leaves are used for wrapping certain types of food (e.g. suman).
They do not protect the food against moisture, oxygen, odors or micro-organisms, and
therefore, it is not suitable for long-term storage.
2. Vegetable Fiber- These are
bamboo, banana, coconut, and cotton fibers. These are converted into yarn, string
or cord which will form the packaging material. These materials are very flexible, have
some resistance to tearing, and are lightweight for handling and transportation.
Vegetable fibers do not
provide protection to food which has a long shelf-life since they offer no protection
against moisture pick-up, micro-organisms, or insects and rodents.
3. Wood- Wooden package has been used for solid and liquid foods including fruits,
vegetables, tea and beer. It offers good protection and stacking characteristics. The
use of wood continues for some wines and spirits because the transfer of
flavors compounds from the wooden barrels improves the quality of the product.
4. Paper- It is an affordable packaging material. It is highly absorptive, fairly easily torn,
and offers no barrier to water or gases. The degree of paper re-use will depend on its
former use, and therefore paper that is dirty or stained should be rejected and can be
replaced. Newsprint should be used only as an outer wrapper and not be allowed to
come into direct contact with food because the ink used is toxic to the food.
5. Earthenware - It is used in storing liquids and solid foods such as curd, yogurt and
beer. It is also used for cooking, freezing as well as for serving foods.
6. Glass - It is preferably used as a packaging material due to its properties. It preserves
food and beverages for a long term
and avoid contamination. Additional properties of glass used as
packaging materials: Glass is able to resist heat treatments such as
pasteurization and sterilization. Does not react with food. Repellent
of moisture, gases, odors and microorganisms. Re-usable, re-
sealable and recyclable. Clear and allowing 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, it is easy to scratch and break if heated or cooled too
quickly, lead serious risk that may arise from glass cracks or fragments in the food.
Preparation of glass before use in packaging:
1. Inspection 4. Sterilization
2. Washing 5. Sealing
3. Rinsing 6. Cooling

7. Plastics- The use of plastics is for 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, and with different thickness, light resistance, and flexibility. It is transparent
and clear like a glass.
Flexible film is the most common form of plastic. It has the following properties:
• Very affordable.

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 TLE COOKERY GRADE 9 MODULE NO.2 WEEK NO.6 FOURTH QUARTER

• Heat sealable to prevent leakage of contents.

• Have wet and dry strength.
• Easy to handle and convenient.
• Lightweight

8. Metal- Metal plays vital role in the process of food packaging or preservation.
Advantages of using metal as packaging material:
• Metal cans preserve and protect the preserve foods.
• Metal cans are tamper proof.
• Metal cans are convenient for presentation.
• Durable and can resist to high temperatures that provide throughout processing.
Disadvantages of metal food packaging materials:
• Vulnerable to corrosion
• The metal is quite heavy and provide high cost for transportation.
The main function of packaging is to keep the food in good condition until it is sold and
consumed, and to encourage customers to purchase the product. Right packaging is important
to achieve both the above-mentioned purpose.
Packaging should provide the correct environmental conditions for food starting from the
time food is packed until the time of consumption.
Functions of a good package:
• Protect a barrier against dirt and other contaminants thus, keeping the product clean.
• Prevent losses. For example, packages should be securely closed to prevent
leakages.
• Protect food against physical and chemical damage. For example, the harmful effects
of air, light, insects, and rodents. Each product has its own needs.
• Package design should provide protection and convenience in handling and
transporting during distribution and marketing.
• Help the customers to identify the food and instruct them how to use it correctly.
• In marketing, the packaging and labels can be used by marketers to encourage the
buyers to purchase the product.
• Correct packaging prevents any wastage (such as leakage or deterioration) which may
occur during transportation and distribution.

LET’S APPLY

A. DIRECTIONS. Select the best packaging materials in the given foods or products.
Write your answer on your answer sheet.

1. leche flan 6. suman

2. atchara 7. birthday cake
3. graham ball 8. fruit wine
4. peanuts 9. pandesal
5. cookies 10. preserved mango

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 TLE COOKERY GRADE 9 MODULE NO.2 WEEK NO.6 FOURTH QUARTER

B. DIRECTIONS. Look around your home. List down at least 10 different products or food items
and identify the packaging materials used.

FOODS or PRODUCTS TYPES OF PACKAGING MATERIALS USED

Example: Coffee Creamer Plastic

LET’S ANALYZE

DIRECTIONS. Answer the following questions. Write the answer on your answer sheet.
(5 points each)

1. Why does food need to package?

2. How to choose the right packaging for dessert product like buko salad?
3. Why packaging is important?

LET’S EVALUATE

DIRECTIONS: Match the packaging materials from column A with its use or description in column
B. Write your answer on your answer sheet.

Column A Column B

______1. Leaves a. it is transparent and clear like a glass

______2. Wood b. convenient for presentation
______3. Plastic c. improves the quality of the product
______4. Metal d. it is not suitable for long-term storage
______5. Earthenware e. inexpensive packaging material
______6. Glass f. used for storing liquids and solid foods
______7. Paper g. re-usable, re-sealable and recyclable
h. high quality and imported

LET’S CREATE

DIRECTIONS: Create your own product label design. Draw or layout in a computer using an online
application. Submit your output thru messenger or padlet.

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 TLE COOKERY GRADE 9 MODULE NO.2 WEEK NO.6 FOURTH QUARTER

These are the examples:

Scoring Rubrics:

CRITERIA Excellent Good Fair Poor Fail

5 4 3 2 1

Product Product Product Product Product No effort

Name and name is name is name is not name is showed
description original and descriptive. descriptive missing
(40%) descriptive. Product shows little
Product description is effort.
description unclear or
provides a incomplete
clear and explanation
detailed
explanation

Originality/ Product is Product is Product is not Product is No effort

Innovation of original and original but original and copy in other showed
Product innovative low no innovation product
(40%) innovation shows

Package Package or Package or Package or Package or No effort

Design and detailed detailed detailed package showed
Material drawing drawing is drawing is design or
Selection contains made or not made. An material
(20%) original drawn to incomplete selection
design. A scale. A explanation shows little
clear, general but of the effort
detailed accurate selection of
explanation explanation package
of selection of the materials and
of package selection of design is
materials and package provided
design is materials and
provided design is
provided

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TLE COOKERY GRADE 9 MODULE NO.2 WEEK NO.6 FOURTH QUARTER

Rating Scale

Weighted Score = Score x Item (weight)

Score Percentage = Total weighted score x 30 + 70

Perfect Score (5)

Example:

5 x 40% = 2

4 x 40% = 1.6

4 x 20% = 0.8

Total weigted score 4.4

Score Percentage = 4.4 x 30+70

Grade: 96.4