13 - Package Prepared Food

COMPETENCY-BASED LEARNING MATERIAL
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : PACKAGED PREPARED FOOD
Module Title : PACKAGING PREPARED FOOD
Republic of the Philippines

ACHIEVERS INTERNATIONAL COLLEGE OF CULINARY ARTS AND TECHNOLOGY
Mercado Building, Rizal Ave. Sta. Lucia, Pagadian City
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
This learning material is designed to guide you in learning at your own pace. To
start with, talk with your trainer and agree on how you will both organize the training
for this module. Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and guide you the correct way to do things. From time
to time you will be required to practice and demonstrate the skills that you’ve learned
from this module and you will be requiring some assistance from your trainer (as
instructed in the learning material).
To proceed with the learning session you just have go through the Learning
Activity Sheet where in you will follow series of learning instructions towards
attaining the learning outcome.
This procedure should be repeatedly done until you have completed all the
learning elements in this Competency-Based Learning Module or until such time that
you are ready to take the final assessment for this module. You may skip some
learning activities if you can demonstrate that you are competent enough on the said
task/s.
At the end part of this module is a Learner’s Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that may provide
further details to your trainer or assessor. A Record of Achievement will be provided
to you by your trainer for you to accomplish once you complete the module.
Upon completion of this module, study the evidence plan at the end of the last
learning element of this module then ask your instructor to assess you. You will be
given a certificate of completion as proof that you met the standard requirements
(knowledge, skills and attitude) for this module. The assessment could be made in
different methods, as prescribed in the competency standards.
If you have questions, don’t hesitate to ask your instructors for assistance.
Your instructor will always be available to assist you during the training.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this
module because you have:
 been working for some time
 already completed training in this area
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COOKERY NC II Develop: Issued
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Food Charity P. Palmero Revision
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If you can demonstrate to your trainer that you are competent in particular skill, talk
to him/her about having them formally recognized so you would not have to undergo the
same training again. If you have a qualification or Certificate of Competency from
previous trainings, show it to your trainer. If the skills you acquired are still current and
relevant to this module, they may become part of the evidence you can present for RPL.
If you are not sure about the level of your skills, discuss this with your trainer.
Contents of this Competency-Based Learning Material:
Inside this Competency-Based Learning Material are several “Learning

Activities”. Each Learning Activity guides the learner to achieve one learning
outcome.
You must follow the “Learning Activity Sheet”. The Learning Activity Sheets will
guide you through different “Instruction Sheets” that will assist you in performing
different learning activities towards the attainment of the learning outcome.
 Information Sheet - This will provide you with information (concepts,

principles and other relevant information) needed in
performing certain activities.
 Operation Sheet - This will guide you in performing single task, operation or
process in a job.
 Job Sheet - This is designed to guide you on how to do the job that
will contribute to the attainment of the learning outcome.
 Assignment Sheet - The assignment sheet is a guide used to enhance (follow-
up) what you have learned in the information sheet,
operation sheet or job sheet.
 Worksheet- Worksheets are the different forms that you need to fill-up in
certain activities that you performed.
This module is prepared to help you achieve the required competency, driving
passenger bus/straight truck. This will be the source of information that will
enable you to acquire the knowledge and skills in this particular trade
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independently at your own pace or with minimum supervision or help from your
instructor.
- Talk to your trainer and agree on how you will both organize the training of this
unit. Read through the learning guide carefully. It is divided into sections which
cover all the skills and knowledge you need to successfully complete this module.
- Work through all the information and complete the activities in each section and
complete the self-check. Suggested references are included to supplement the
materials provided in this module.
- Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things. Ask for help.
- Your trainer will tell you about the important things you need to consider when
you are completing activities and it is important that you listen and take notes.
- Talk to more experienced work mates and ask for their guidance.
- Use the self-check questions at the end of each section to test your own progress.
- When you are ready, ask your trainer to watch you perform the activities outlined
in the learning guide.
- As you work through the activities, ask for written feedback of your progress from
your trainer. After completing each element, ask your trainer to mark on the
report that you are ready for assessment.
- When you have completed this module (or several modules) and feel confident that
you have had sufficient practice your trainer will arrange an appointment with you
to asses you. The result of your assessment will be recorded in your Competency
Achievement Record
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COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competencies Module Title Code

Cleaning and
Clean and maintain kitchen
1. maintaining kitchen TRS512328
premises
premises
Prepare stocks, sauces and Preparing stocks, sauces
2. TRS512331
soups and soups
3. Prepare appetizers Preparing appetizers TRS512381
Preparing salads and
4. Prepare salads and dressing TRS512382
dressing
5. Prepare sandwiches Preparing sandwiches TRS512330
6. Prepare meat dishes Preparing meat dishes TRS512383
Preparing vegetables
7. Prepare vegetables dishes TRS512384
dishes
8. Prepare egg dishes Preparing egg dishes TRS512385
9. Prepare starch dishes Preparing starch dishes TRS512386
Preparing poultry and
10. Prepare poultry and game dishes TRS512333
game dishes
11. Prepare seafood dishes Preparing seafood dishes TRS512334
12. Prepare desserts Preparing desserts TRS512335
Packaging prepared
13. Package prepared food TRS512340
food
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MODULE CONTENT
QUALIFICATION : Cookery NC II
UNIT OF COMPETENCY : Package prepared food
MODULE TITLE : Packaging prepared food
INTRODUCTION
This unit deals with the knowledge, skills, and attitudes in
packaging of prepared foodstuffs for transportation.
LEARNING OUTCOMES:
1. Select packaging materials

2. Package food
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LEARNING OUTCOME SUMMARY
LEARNING OUTCOME 1  Select packaging materials
CONTENTS:
1.
PERFORMANCE CRITERIA:
 Food requirements of client and user are met prior to packaging in

accordance with the enterprise standard following the criteria for packaging
 Qualities of packaging materials are selected in accordance enterprise
standards
CONDITION:
Trainees must be provided with the following:
EQUIPMENT




Supplies and materials



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
PERSONAL PROTECTIVE EQUIPMENT
 Hairnet / Cap
 Working clothes/apron/Lab outfit
 Safety shoes
TOOLS
 Measuring spoon, glass cup, dietetic seals

 Food tray
 Food slicer / cutter
 Sheet pan
 Chef knife
 Fluted knife
 Spatula or palette knife
LEARNING MATERIALS
 Standard recipes
 Books/ manuals
ASSESSMENT METHOD:
 Written test
 Demonstration
 Observation/ Interview
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LEARNING EXPERIENCES
Learning Outcome 1: Select packaging materials
Learning Activities Special Instructions

1. Read Information Sheet 10.1-1 Read information sheet. After reading the
“Selection of Poultry and Game” learner is encourage to answer the self
check.
Compare the answers to the answer key.
You are required to get all answers correct.
2. Answer Self-Check 10.1-1
If not, read the information sheets again to
answer all questions correctly.
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INFORMATION SHEET 13.1-1
Select packaging materials
Food packaging - is packaging of food which requires protection, tampering resistance,

and special physical, chemical, or biological needs. It is also shows in the product label
any nutrition information on the food being consumed.
The main aims of packaging are to keep the food in good condition until it is sold and
consumed, and to encourage customers to purchase the products. 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 through to its consumption. 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. For example the harmful
effects of air, light, insects, and rodents. Each product will have its own needs
 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 consumer to purchase the food

 Cluster or group together small items in one package for efficiency.
 Powders and granular materials need containment.
 Marketing - The packaging and labels can be used by marketers to encourage
potential buyers to purchase the product.
 Correct packaging prevents any wastage (such as leakage or deterioration) which
may occur during transportation and distribution.
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Types of Packaging materials
In many developing countries the most commonly used food packaging materials
include:
 Leaves
 Vegetables fibres
 Wood
 Papers, new print
 Earthenware
 Glass
 Plastics
 Metals
Leaves
Banana leaves are often used for wrapping certain types 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.
Vegetable fibres
These include bamboo, banana, coconut, and cotton fibres. These natural
materials 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. Being of vegetable origin, all of these materials are
biodegradable and to some extent re-usable.
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As with leaves, vegetable fibres 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.
Vegetable fiber basket
Wood
Wooden shipping containers have traditionally been used for a wide range of solid
and liquid foods including fruits, vegetables, tea and beer. Wood offers good protection,
good stacking characteristics and strength. Plastic containers, however, have a lower
cost and have largely replaced wood in many applications. The use of wood continues for
some wines and spirits because the transfer of flavour, compounds from the wooden
barrels improves the quality of the product.
Wooden crate
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 re-use will depend on its former use, and therefore paper that is
dirty or stained should be rejected. Newsprint should be used only as a outer wrapper
and not be allowed to come into direct contact with food, as the ink used is toxic.
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.
Glass
Glass has many properties which make it a popular choice as a packaging materials:
 Glass is able to withstand heat treatments such as pasteurization and

sterilization, Does not react with food.
 Protects the food from crushing and bruising
 Resistant to moisture, gases, odors and microorganisms
 Re-usable, re-sealable and recyclable
 Transparent, allowing products to be displayed. Coloured glass may be used either
to protect the food from light or to attract customers.
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Disadvantages of using glass as packaging materials
 glass is heavier than many other packaging materials and this may lead to higher
transport costs.
 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
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, 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. Generally, flexible films have the
following properties:
 Cost is 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.
Metal
Metal cans have a number of advantages over other types of containers:
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 they provide total protection of the contents.
 they are tamperproof.
 they are convenient for presentation.
Disadvantages of metal food packaging materials:
 they are heavier than other materials, except glass, and therefore have higher
transport costs
 the heat treatment associated with the use of metal cans is not suitable for small-
scale production.
LEARNING OUTCOME SUMMARY
LEARNING OUTCOME 2  Package food
CONTENTS:
1.
2.
3.
4.
5.
PERFORMANCE CRITERIA:
 Food is packaged in compliance with sanitary, occupational health and safety

and local health regulations requirements
 Environmental requirements for food packaging area is observed
 Appropriate packaging procedures are adopted according to enterprise
specifications
 Food labeled according to industry standards
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CONDITION:
Trainees must be provided with the following:
EQUIPMENT




Supplies and materials




PERSONAL PROTECTIVE EQUIPMENT
 Hairnet / Cap
 Working clothes/apron/Lab outfit
 Safety shoes
TOOLS
 Measuring spoon, glass cup, dietetic seals

 Food tray
 Food slicer / cutter
 Sheet pan
 Chef knife
 Fluted knife
 Spatula or palette knife
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LEARNING MATERIALS
 Standard recipes
 Books/ manuals
ASSESSMENT METHOD:
 Writen test
 Demonstration
 Observation/ Interview
LEARNING EXPERIENCES
Learning Outcome 2: Package food
Learning Activities Special Instructions
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INFORMATION SHEET 13.2-1
Package Food items
At the end of the lesson, you are expected to:
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.
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.
A package is expected to perform three major functions;
1. To contain- During harvest time, packages could mean crates, baskets, boxes and
the like to contain the farm produce in bulk. These are also necessary to allow for
stacking the products in their containers for storage at the warehouse or while
awaiting transport, distribution or actual use. At the food processing plant, the
function of the package changes from concern mainly with bulk containers to unit
packs.
2. To protect- When rough handling of perishable foods are minimized, speed of
deterioration slows down. This is clearly observed with the farm products
deterioration slows down. This is clearly observed with the farm products which
have been given effective protection through proper use of the right containers.
3. To help sell- Consumers get attracted first to beauty, novelty or additional utility of
packaging materials. Many chocolate candies outsell each other through their
package presentations. The package itself helps in product promotion. The more
attractive it is, the greater the chances it will be noticed.
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Storing and Transporting of Food
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.
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. pH of food- This simply indicates the inverse amount of hydrogen ion available in
the food system. This is oftentimes associated with acidity of food. Thus, foods
with high amounts of hydrogen ion have low pH and this is considered to have
acidic taste. For instance, green mangoes have generally lower pH (Ph below 4.0)
and therefore have high acidity.
b. Moisture content – This is related to the physical state of the food itself. Products
with very high moisture could be those in liquid form, while those with very low
free moisture could be dried or frozen. This product component is very important
relative to food spoilage. The higher the moisture content, the greater the chances
for microbial growth and chemical changes.
c. Amount and nature of fat content – The chemical process also accelerate
breakdown of fats on food. Thus, products with high fat content like oils, butter,
soft cheese, fried foods and the like tend to spoil fast when inadequately packaged.
Exposure to the atmosphere causes rapid oxidation breaking down the fat into free
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fatty acids in food. The faster the breakdown, the greater the chances of
development of rancidity.
d. Enzyme system –It is a chemical processes like fermentation and hydrolysis which
occur in high moisture food, especially in the presence of oxygen of ambient
tropical temperature. When foods undergo these processes, they change in
texture, flavor, odor and color. Under these conditions, the product may already be
considered spoiled.
e. Initial Microbial load – This means that micro-organisms thrive best in high
moisture foods like molds, yeast, and bacteria they grow faster in food with the
high moisture content.
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 dozens 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.
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5. Date the bag so you know how long it's been in your freezer
Methods of Food Packaging
Home Canned Foods - one of the oldest and most common methods of food
packaging in homes is the use of home canning. Fruits and vegetables are placed in
glass jars and sealed in the jars by heating the jars and then placing a rubber stopped
jar top on the jar. The seals also need to be airtight to prevent the growth of
bacteria.Freezing and chilling food - another common method of packaging food is
freezing and chilling .Freezing can be done with a variety of methods. Most often, it is
vegetables that are frozen, although berries and other fruits can also lend themselves to
being frozen.
Canned foods - canning foods as a method of food processing have been around,
foods that are canned commercially are cooked prior to being placed in the can in order
to prevent E. coli contamination. Canned foods come in a wide variety, ranging from
meat to vegetables to fruit.
Foil Packaging - one of the innovative methods of commercial food packaging is

foil wrapping. Foil wraps are often pouches that are filled and then the bottom and top of
the pouch is sealed with a heat seal similar to those used with commercial frozen
packaging. Foil packaging allows the foods to be sealed in the package without losing
any residual moisture that may still be in the food. The best foods to package in this
manner are usually dried fruits, baked goods or grain products.
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
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 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
SELF-CHECK 13.2-1
A. Directions: Read the following statements carefully then choose the best answer from
the give choices. Write only the letter of your answer in your answer sheet.
1. The purpose of storing dessert is to
a. increase its volume

b. soften food tissues
c. improve the palatability
d. enhance freshness and quality
2. Which of these sauce is best for a simple dessert?
a. Cold
b. Light
c. hot fudge
d. rich
3. The following are thickening agents used in the preparation of sauce, EXCEPT
a. baking powder
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b. cornstarch
c. cream
d. flour
4. Which of the following is considered the simplest dessert?
a. Custard
b. Gelatin
c. Fruits
d. Puddings
5. All of the following are characteristics of good fruit desserts, EXCEPT
a. appetizing aroma
b. slightly chilled temperature
c. simple and attractive
d. moderately sweet
6. What is the process of putting your product into containers for easy distribution?
a. Packaging
b. Labeling
c. Wrapping
d. Storing
7. This term refer to packaging in large standardized containers for efficient shipping
and handling
a. Aseptically
b. Bulk
c. Packaging
d. Containerization
8. Which of the following material is made from wood pulp and used for flexible
packaging of goods?
a. Cellophane
b. Glass
c. Metal
d. Paper
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9. A thin and transparent material that is made of cellulose and contains variable
amount of water and softener.
a. Cellophane
b. Glass
c. Metal
d. Paper
10. This packaging material is man-made polymers of very high molecular weight.
a. Cellophane
b. Plastic
c. Glass
d. Metal
11. Which of the following tools is used for whipping eggs or butter, and for blending
gravies, sauces and soups?
a. Grater
b. Spatulad
c. Whisks
d. Scraper
12. Which of the following cannot be used as garnishing in dessert?
a. Fruit
b. Nut
c. Chocolate
d. Flower
13. Which of the following guidelines should not be practiced in plating dessert?
a. Layer flavors and texture

b. Make garnishes edible
c. Don’t crowd the plate
d. Use monotype of plate
14. Which of the following sanitary practices is not true in storing desserts?
a. Wash utensils and equipment thoroughly

b. Keep away from food when you are ill
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c. Store foods and ingredients in a dry place
d. Safeguard the food during distribution
15. In plating and presenting food, which among the following statement is related to
texture?
a. Enhances plate presentation

b. Plays important part in plate presentation
c. Adds visual interest to the food
d. Serves as frame of the presentation
16. Which of the following tools is used for measuring small quantity of ingredients
like salt, baking powder and others.
a. measuring cup
b. measuring spoon
c. funnels
d. spatula
17. Which of the following tools and equipment is used to chop, blend, mix, whip,
puree, grate, and liquefy foods?
a. Blender
b. Mixer
c. Grater
d. range
A. Directions: Complete the procedures in making Gelatin Dessert.
Boil sugar and

gulaman in two cups
water
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Picture of gelatin
dessert
When partly jelled,

arrange fruits in mold
and add remaining
gulaman
ANSWER KEY 13.2-1
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COMPETENCY-BASED LEARNING MATERIAL

Qualification Title : COOKERY NC II

Unit of Competency : PACKAGED PREPARED FOOD

Module Title : PACKAGING PREPARED FOOD

Republic of the Philippines

Recognition of Prior Learning (RPL)

Date Document No.

Contents of this Competency-Based Learning Material:

Inside this Competency-Based Learning Material are several “Learning

 Information Sheet - This will provide you with information (concepts,

Date Document No.

Date Document No.

No. Unit of Competencies Module Title Code

Date Document No.

1. Select packaging materials

Date Document No.

LEARNING OUTCOME 1  Select packaging materials

 Food requirements of client and user are met prior to packaging in

Supplies and materials

Date Document No.

PERSONAL PROTECTIVE EQUIPMENT

 Measuring spoon, glass cup, dietetic seals

Date Document No.

Learning Activities Special Instructions

Date Document No.

Select packaging materials

Food packaging - is packaging of food which requires protection, tampering resistance,

 Persuade the consumer to purchase the food

Date Document No.

Date Document No.

Vegetable fiber basket

Paper is an inexpensive packaging material. It is however highly absorptive, fairly easily

 Glass is able to withstand heat treatments such as pasteurization and

Date Document No.

Preparation of glass containers

 Cost is relatively low.

Metal cans have a number of advantages over other types of containers:

Date Document No.

Disadvantages of metal food packaging materials:

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME 2  Package food

 Food is packaged in compliance with sanitary, occupational health and safety

Supplies and materials

PERSONAL PROTECTIVE EQUIPMENT

 Measuring spoon, glass cup, dietetic seals

Date Document No.

Learning Outcome 2: Package food

Learning Activities Special Instructions

Date Document No.

Package Food items

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

1. package food items in compliance with Occupational Health and Safety

Food Safety on Storing and Transporting Foods

A package is expected to perform three major functions;

Date Document No.

a. The hazards of loading and unloading

Date Document No.

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

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

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

Occupational and health safety procedures in packaging foods