LEARNING ACTIVITY SHEET

COOKERY NC II (SENIOR HIGH SCHOOL)

Second Quarter / Week 2

Name: ____________________________________ Date: _____________________

Grade Level: _______________________________ Section:___________________

Package Prepared Food Stuff

BACKGROUND INFORMATION FOR LEARNERS

Food Packaging - is a 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.

OBJECTIVES AND FUNCTION OF PACKAGING

The main objective of packaging is to keep the food in good condition until it is sold and
consumed, and to encourage customers to purchase the product. Correct packaging is
essential to achieve information on the food being consumed.

Functions of Packaging

A good package should therefore perform the following functions:

- Provide a barrier against dirt and other contaminants thus keeping the product clean
- Prevent losses. For example, packages should be securely closed to prevent leakage.
- Protect food against physical and chemical damage.
- Package design should provide protection and convenience in handling and transport
during distribution and marketing.
- Help the customers to identify the food and instruct them how to use it correctly. Persuade
the customers to purchase the food.

TYPES OF PACKAGING MATERIALS

In most developing countries, the most commonly used food packaging materials
include:

a. Leaves – Banana leaves are often used for wrapping certain type of food (e.g.
Suman)Corn husk is used to wrap corn paste or unrefined block sugar, and cooked
foods of all types are wrapped in leaves. They do not however protect the food
against moisture, oxygen, odors or micro-organisms, and therefore, not suitable for
long-term storage
b. Vegetable fibres- bamboo, banana, coconut and cotton fibres are natural materials
converted into yarn, string or cord which will form the packaging material.
c. Wood – (e.g. wooden crate) traditionally, shipping used wooden crate to ensure
proper stacking and piling of products. Wooden container or barrels was also used
by wine and spirits distillers, because wood is adding flavour compounds to the
liquids and improves the quality of the product.
d. Papers, newsprint – paper is an expensive packaging materials. The degree of paper
re-use will depend on its former use. Printed papers could only be used as outside
wrapper and not be allowed to contact directly with the food.
e. Earthenware – earthenware pots are used worldwide for storing liquids and solid
foods such as curd, yoghurt, beer, dried food, and honey. Corks, wooden lids, leaves,
wax, plastic sheets, or combinations of these are used to seal the pots.
f. Glass – glass is able to withstand heat treatments such as pasteurization, does not
react with food, protect the food from crushing and bruising. Resistant to moisture,
gases, odors and microorganisms, re-usable, re-sealable, recyclable. Transparent
allowing products to be displayed. Coloured glass protect the product from light and
attract customers.

Disadvantages of using glass as packaging materials.

▪ Glass is heavier than many other packaging materials and this may lead to
higher transport cost
▪ It is easy to fracture, scratch and break if heated or cooled too quickly
▪ Potentially serious hazards may arise from glass cracks or fragments in the
food

Preparation of glass containers

▪ Inspection
▪ Washing
▪ Rinsing
▪ Sterilization
▪ Sealing and capping
▪ Cooling
g. Plastic - these are extremely useful as they can be made in either soft or hard forms,
as sheet containers, and with different thickness, light resistance and flexibility. The
filling and sealing of plastic containers is similar to glass containers.

Flexible films are the most common form of plastic. Films have the following
properties:

▪ Cost relatively low

▪ Good Barrier properties against moisture and gases
▪ Heat sealable to prevent leakage of contents
▪ Have wet and dry strength
▪ Easy to handle and convenient for the manufacturer, retailer, and consumer.
▪ Little weight to the product
▪ Fit closely to the shape of the product, thereby wasting little space during
storage and distribution

h. Metal
▪ Metal cans have a number of advantages over other types of containers
▪ Metal cans provide total protection of the contents
▪ Metal cans are tamperproof
▪ Metal cans are convenient for presentation.

Disadvantages of Metal Food packaging materials:

 ▪ Heavier than other materials, except glass, and therefore have higher
transport cost
▪ The heat treatment associated with the use of metal cans is not suitable for
small-scale production

FOOD SAFETY
Factors to consider in packaging to prevent spoilage of food.

1. PH of food – this simply indicate the inverse amount of hydrogen ion available in he
food system. Foods with high amount of hydrogen ion have low pH and this is
considered to have acidic taste.
2. Moisture content- related to the physical state of the food itself. He higher the
moisture content, the greater the chances for microbial growth and chemical
changes.
3. Amount and nature of fat content - products with high fat content tends to spoil
fast when inadequately packaged.
4. Enzyme system – chemical processes that fermentation and hydrolysis which occur
in moisture food. When food undergo these processes, they change in texture,
flavour, odor and color. Under these conditions, the product may already be
considered spoiled.
5. Initial Microbial loads – this means that micro-organisms thrive best in high
moisture foods like molds, yeast, and bacteria they grow faster in food with high
moisture content.

CLASSIFICATION OF PACKAGING
1. Primary package – directly contain the product. It gets direct contact with the
goods. This package meets all the requirements for safety and protection of the
customers.
2. Secondary package – allows a unit pack to be carried in bulk (e.g. candies, tetra
packs, or dozen of small products)
3. Tertiary package – secondary package may have to be packed again for greater
protection and for bulk transfer. It is normal for transfer in large warehouses.

METHODS OF PACKAGING

1. Home Canned Foods - one of the oldest and common methods of food packaging.
Fruits and vegetables are placed in a glass jar and sealed by heating the jars. Seals
also need to be airtight to prevent bacterial growth.
2. Freezing and Chilling - freezing can be done with a variety of methods.
3. Canned Foods – canning as method of food processing have been around.
Commercial canned foods are cooked prior to being placed in the can to prevent E-
coli contamination. These have many varieties, ranging from meat to vegetables to
fruit.
4. Foil packaging – one of the innovative methods of commercial food packaging is foil
wrapping. It allows the foods to be sealed in the package without losing any residual
moisture that may still be in the food.

PACKAGE LABEL
The following must appear on the label:
1. Name under which the product is sold
 2. List of ingredients
3. Quantity of certain ingredients
4. Net quantity
5. Date of minimum durability
6. Any special storage instructions or conditions of use
7. Business name and address of manufacturer
8. Place of origin of the food stuff
9. Instructions of use
10. Alcohol content for Beverages.

LEARNING COMPETENCIES
1. Package food items in compliance with Occupational Health and Safety
Procedures;
2. Adopt appropriate packaging method according to enterprise standards; and
3. Label foods according to industry standards.

ACTIVITIES

Activity 1. Multiple Choice

Directions: Write the letter of the correct answer on your test notebook.

1. It is an expensive packaging material. It is not allowed to come into direct contact with food
a. Wood c. Glass jar
b. Earthenware d. Papers
2. A method being used to prevent food from E-coli contamination.
a. Foil packaging c. Canning
b. Freezing d. Wrapping

3. Factor of food spoilage where food change in texture, flavour, odor and color
a. Ph of Food c. Initial microbial Load
b. Fat content d. Enzyme system

4. This material was used in storing wines and spirits because of transfer of flavour
compound that improves the quality of the products.
a. Earthenware c. Leaves
b. Glass d. Woods

5. This material protects the food from crushing and bruising

a. Woods c. Paper
b. Glass d. Foil

Activity 2. “ Which is Which”

Directions: Write A if the statement belongs to the METHOD OF PACKAGING, and B if the
statement belongs to the CLASSIFICATION OF PACKAGING. Write your answer on your test
notebook.

_______________6. This allowed for the unit packed to be carried in a bulk

_______________7. Foil packaging allows the foods to be sealed without losing any residual
moisture
_______________8. Fruits and vegetables are placed in a glass jar and sealed in by heating the jar
_______________9. This package meets all the requirements for food safety and protection of the
Customers.
______________ 10. This packaging is normal for transfer to a large warehouse

Activity 3.

Directions: Enumerate the disadvantages of Glass packaging and Metal packaging. Write your
answer on your test notebook.
____________________________________________________________________________________________________________
_____________________________________________________________________________________________________________
_____________________________________________________________________________________________________________
_____________________________________________________________________________________________________________
_____________________________________________________________________________________________________________
_______________

Activity 4: Fill in the blanks.

Directions: Fill in the blanks with the correct word. Write your answer on your test notebook.

The main objective of _____________________ is to keep the food in good condition. It also
shows in the ________________________the nutrition information. It always provide a
_____________________against dirt and other contaminants. Package ____________________ should
provide protection and convenience in _____________________ and transport during distribution
and marketing.
Activity 5:

Directions: List factors that causes food spoilage. Write your answer on your test notebook.

1. ____________________________ 4. ____________________________
2. ____________________________ 5. ____________________________
3. ____________________________
 Activity 6.

Directions: List at least five (5) things that must appeared on the Product Label. Write your
answer on your test notebook.

1. ____________________________________ 4. ______________________________
2. ____________________________________ 5. ______________________________
3. ____________________________________

Reflection:
How do you see the importance of good packaging?

_____________________________________________________________________________________________________________________
_____________________________________________________________________________________________________________________
_____________________________________________________________________________________________________________________
_____________________________________________________________________________________________________________________
___.

References:
Kong, A.,Domo, A., Technical-Vocational-Livelihood, Home Economics(Cookery Manual)
2016 First Edition Module 1 of 2 Pp. 187-pp 194

Prepared by: EMMA B. PERALTA

Name of Writers

Noted by: LABERNE A. LADIGNON, JR.

Division ICT Coordinator/OIC-EPS
 KEY TO CORRECTIONS

Activity 1. Activity 2. Activity 4: Activity 5:

1. B Packagin Ph content
D g
A Moisture content
C Product
A Label Amount and
D nature of fat content
B Barrier
D Enzyme System
A

Activity 3.
Disadvantages of using glass as packaging materials.

Glass is heavier than many other packaging materials and this may lead to higher transport cost
It is easy to fracture, scratch and break if heated or cooled too quickly
Potentially serious hazards may arise from glass cracks or fragments in the food

Disadvantages of Metal Food packaging materials:

Heavier than other materials, except glass, and therefore have higher transport cost
The heat treatment associated with the use of metal cans is not suitable for small-scale
production

Activity 6: (Any of the following)

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
Business name and address of manufacturer
Place of origin of the food stuff
Instructions of use
Alcohol content for Beverages.