Technology and

Livelihood Education 9
Quarter
4
Cookery
Cookery 9
Quarter 4 – Module 14: KEEP DESSERTS IN APPROPRIATE CONDITION AND MAINTAIN
THE QUALITY AND TASTE
First Edition, 2020
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Published by the Department of Education Division of Pasig City

Development Team of the Self Learning Module

Writer : Jovy E. Tablan
Editor/Reviewer : Jerwina V. See
Technical Reviewer :
Illustrator : Ernesto D. Tabios, Edison P. Clet
Layout Artist :.
Management Team : Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Dr. Aurelio G. Alfonso
OIC-Assistant Schools Division Superintendent
Dr. Victor M. Javeña
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division
Education Program Supervisors

Librada L. Agon, Ed. D., EPP/TLE

Liza A. Alvarez, Science
Bernard R. Balitao. Araling Panlipunan
Joselito E. Calios, English
Norlyn D. Conde Ed. D., MAPEH
Wilma Q. Del Rosario, LRMS
Ma. Teresita E. Herrera, Ed. D., Filipino
Perlita M. Ignacio, Ph. D. ESP/SPED
Dulce O. Santos, Ed. D., Kinder/ MTB
Teresita P. Tagulao, Ed. D., Mathematics

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Department of Education – Division of Pasig City
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 Quarter 4
Module 14
PACKAGE PREPARED FOOD STUFF

DEFINE PACKAGING, ITS

IMPORTANCE AND FUNCTIONS
Introductory Message

For the facilitator:

Welcome to the Cookery on DEFINE PACKAGING, ITS IMPORTANCE AND

FUNCTIONS

This Self Learning Module was collaboratively designed, developed and reviewed by
educators from Schools Division Office of Pasig City headed by its Officer-In-Charge
Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin in partnership
with the Local Government of Pasig through mayor, Honorable Victor Ma. Regis N.
Sotto. The writers utilized the standards set by the K to 12 Curriculum using the
Most Essential Learning Competencies (MELC) while overcoming their personal,
social, and economic constraints in schooling.

This learning material hopes to engage the learners into guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs namely: Communication,
Collaboration, Creativity, Critical Thinking and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Moreover, you are expected to encourage and assist the learners
as they do the tasks included in the module.
For the learner:

Welcome to Cookery 9 Module on DEFINE PACKAGING, ITS IMPORTANCE AND

FUNCTIONS

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning material while being an active learner.

This module has the following parts and corresponding icons:

Expectations - These are what you will be able to know after completing the
lessons in the module

Pretest - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.

Recap - This section will measure what learnings and skills that you
understand from the previous lesson.

Lesson - This section will discuss the topic for this module.

Activities - This is a set of activities you will perform.

Wrap Up - This section summarizes the concepts and applications of the

lessons.

Valuing - This part will check the integration of values in the learning
competency.

Posttest - This will measure how much you have learned from the entire
module.
 EXPECTATIONS
Upon completion of this lesson, you are expected to:

• Define food packaging.

• Analyze the functions of packaging the foods.
• Value the importance of packaging the food properly.

PRETEST

This part will test your prior knowledge about packaging, its
importance and functions.

Direction: Write TRUE if the underlined word makes the statement correct
and FALSE if the underlined word makes statement incorrect and give the
right word to make the statement correct.

1. Food packaging is a category that includes products that must be

protected from tampering.
2. The packaging should protect the package from the time it is prepared
to the time it is consumed.
3. The content of the package should provide protection as well as
convenience in handling and transport during distribution and
marketing.
4. In packaging, big items should be clustered or grouped together in one
package for efficiency.
5. Improper packaging prevents waste (such as leakage or deterioration)
during transportation and distribution.
 RECAP
This part will measure what learnings and skills you understood from the
previous lesson.

Direction: Arrange the jumbled letters to form the words related to our
previous topic.

1. FRETERAGERE
2. CLOD RATSEGO
3. MASALLELNO
4. KAPIGCAGN TEAMLIARS
5. RAMINATCONTIO

LESSON

LO 1.1.1. DEFINE PACKAGING, ITS IMPORTANCE AND FUNCTIONS

Food packaging is a category that includes products that must be protected

from tampering, need special care and conditions, and have physical,
chemical, or biological requirements. It is also apparent in the product mark
on the food item's nutrition facts.

The two major objectives of packaging are to ensure product freshness

before it is delivered and inspire consumers to buy it.

Correct packaging is important for both of these goals.

The packaging should protect food from the time it is prepared to the time it
is consumed. It must fulfill the following requirements:
1. Protect the product from dirt and other pollutants to ensure it stays
clean.
2. Prevent something from happening that may result in a loss. For
example, packages should be properly secured to keep them from
leaking out of their container.
3. Packaging should be capable of maintaining protection and
convenience for distribution and marketing.
4. The design of the package should provide protection as well as
convenience in handling and transport during distribution and
marketing.
5. Assist customers in identifying the food and instructing them on how
to properly use it.
• Persuade the customer to buy the food.
• Small items should be clustered or grouped together in one package
for efficiency. Containment is needed for powders and granular
materials.

Marketing - Advertisers may use the packaging and labeling to entice

potential customers to buy the product.

• Correct packaging prevents waste (such as leakage or deterioration)

during transportation and distribution.

Three major functions of packaging

1. To contain - During harvest season, packages could refer to crates,

baskets, boxes, and other similar items used to transport farm
produce in bulk. These are also required to stack the products in their
containers for storage at the warehouse or while awaiting transport,
distribution, or use. The role of the package at a food processing plant
shifts from bulk containers to unit containers.

2. To protect - When perishable foods are handled gently, the rate of

deterioration is slowed. This is clearly visible with farm products that
have been effectively protected by the use of the appropriate
containers.

3. To help sell - Customers are attracted to packaging materials because

of their attractiveness, novelty, or added usefulness. Many chocolate
candies outsell one another due to their attractive packaging. The
packaging itself aids in the promotion of the commodity. The more
appealing it is, the more likely it is to be seen.
 ACTIVITIES

Direction: Enumerate the following based on the given description.

1. The 7 types of packaging materials
2. The 3 major functions of packaging

WRAP-UP

In your own insights as a learner and as a household member, how will you
apply your learning in this module at home?
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________.

VALUING

Based on the module, there are various preparation of other types of

sandwiches. In your own insights, complete the statements below.

Today, I learned that…

___________________________________________________________________________
__________________________________________________________________________.

Today, I appreciate…
___________________________________________________________________________
__________________________________________________________________________.
 Today, I am confused in…
___________________________________________________________________________
__________________________________________________________________________.

POST TEST

Directions: Read each statement carefully about the importance and

functions of packaging, find your answer inside the box.

To contain Marketing To protect

Containment Food packaging To help sell

1. Customers are attracted to packaging materials because of their

attractiveness, novelty, or added usefulness.
2. Advertisers may use the packaging and labeling to entice potential
customers to buy the product.
3. During harvest season, packages could refer to crates, baskets, boxes,
and other similar items used to transport farm produce in bulk.
4. A category that includes products that must be protected from
tampering, need special care and conditions, and have physical,
chemical, or biological requirements.
5. Gently handling perishable foods slows the rate of oxidation. This is
easily noticeable with goods that have been well-protected with
suitable containers.
 cookery-final-132014
SlideShare, 2014. https://www.slideshare.net/grinsoda/lm-
Caunan, Cha. Learning Module for Grade 9 TLE – Cookery. •
Printed Materials:
References
ACTIVITY
1. leaves
2. vegetable fibres PRETEST
POSTTEST
3. wood
1. to help sell 4. papers, newsprint 1. True
2. marketing 5. earthenware 2. False - food
3. to contain 6. glass 3. False -
4. food packaging 7. plastic design
8. to contain 4. False –
5. to protect
9. to protect small items
10. to help sell 5. False -
Correct
KEY TO CORRECTION