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COOKERY
Quarter 4 -Module 7 & 8
PACKAGE FOOD ITEM
TLE-HECK9 – 12PM-lvj-20

Department of Education • Republic of the Philippines

TLE – Grade 9
Alternative Delivery Mode
Quarter 4 – Module 7 & 8- Cookery
First Edition, 2021

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Published by the Department of Education

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Development Team of the Module

Author: ANGELITA T. RIGOR
Editor EUFEMIA C. SANTOS
Reviewers: MARY MARGUERITE CABATIT- DASALLA
EVELYN C. NOCUM, PhD
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Sheralyn M. Allas, PhD, RGC, EPS-LRMS, San Jose City Division
Allan S. Santos, Project Development Officer II
Evelyn C. Nocum, PhD, EPS-TLE, San Jose City Division

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 What I Need to Know

This module provides you with activities that will help you understand the tools
and equipment needed in preparing appetizers / classification of appetizer according
to ingredients various activities were crafted to give you knowledge about the topic.

At the end of this module 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.
3. Label foods according to industry standards.

What I Know

A. Directions: Read the following statements carefully and choose the answer
that best describes the statement. Write the letter of your answers on your
test notebook
1. Which of the following is an art science and technology of preparing goods for
transport and sale
a. food packaging b. food travelling
c. food storing d. food safety

2. 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
c. Store foods and ingredients in a dry place
d. Safeguard the food during distribution

3. What is the process of putting your product into containers for easy
distribution?
a. Packaging b. Wrapping c. Labelling d. Storing

4. This term refers to packaging in large standardized containers for efficient

shipping and handling
a. aseptically c. bulk
b.. packaging d. containerization

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 5. Which of the following indicates the inverse amount of hydrogen ion available
in the food system.
a. ph of food c. enzyme system
b. moisture content d. initial microbial lo

LESSON 1: Food Safety on Storing and Transporting Foods

What’s In
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
Food is packed in terms of quality, shelf life, microbial condition and
portion control. Spoilage of food is caused by poor packaging of food. Below
are some other factors in the spoilage 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.LM-Cookery Grade 9 229
c. Amount and nature of fat content – The chemical processes 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 fatty acids in food. The faster the breakdown,
the greater the chances of development of rancidity.

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 d. Enzyme system –It is a chemical process 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 is the number of microorganism
already present in food prior packaging.
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
• 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

What’s New
A. Identification
Identify the following pictures inside the box if it is a primary, secondary or
tertiary packaging and write your answer on separate paper.

B
A
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 C

B Re Arranging
Direction: Arrange the correct steps on how to package meat before freezing. Write
your answer in separate sheet

___1. Put the meat into the bag, then flatten.

___2 Divide your meat into your set serving sizes
___3. 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.
___4. Date the bag so you know how long it's been in your freezer
___5. Squeeze as much of the air as you can get out, then close the zip.

What is It

Methods of Food Packaging Home

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

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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?

What I have learned

Narrate me a story

If your mother ask you to prepare and packed the yema she
made for delivery What packaging materials you are going to used.
Write your answer on separate sheet of paper.

What I can do
FILL ME IN
With the following product write the primary packaging materials used
1. Candies 6. powder soap
2. Smoke fish 7 .rice ( cooked)
3. Pandesal 8. Soft drinks
4. Coffee 9. lotion
5. Shampoo 10. Kakanin

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 Assessment

Multiple Choice:
Directions: Read the following statements carefully .Choose the letter that best
describes the statement. Write your answer in separate paper.

1. What is the process of putting your product into containers for easy
distribution?
a. Packaging b.. Wrapping c. Labelling d. Storing

2. This term refer to packaging in large standardized containers for efficient

shipping and handling.
a. aseptically b. packaging c. bulk d. containerization

3. Which of the following indicates the inverse amount of hydrogen ion

available in the food system.
a. ph of food c. enzyme system
b. moisture content d. initial microbial lo
4. A thin and transparent material that is made of cellulose and contains
variable amount of water and softener
. a. cellophane b. metal c. glass d. paper

5. This packaging material is man-made polymers of very high molecular

weight.
a. cellophane b. plastic c. glass d. metal

6. One of the innovative methods of commercial food packaging.

a. foil packaging b. home canned c. chilling d. canned foods

7. it is consider as one of the oldest and most common methods of food

packaging
a. foil packaging b. home canned c. chilling d. canned foods

8. Which of the following is come in a wide variety, ranging from meat to

vegetables to fruit and is available commercially.
a. foil packaging b. home canned c. chilling d. canned foods

9. Which of the following information must be seen in product label?

a. net quantity b. net income c. net weight d. net profit

10. It is a chemical process like fermentation and hydrolysis which occur in

high moisture food,
a. Enzyme system b. moisture content c. fat content d. ph of food

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References
- K to 12 Curriculum Grade 9, May 2016
- Technology and livelihood Education 9 Teacher’s Guide First Edition,

Answer Key

5.C 5. foil
4. A 4.foil
5.A 3. A 3.paper
2. D 2.banana leaves
4.D 1. A 1. plastic

3.A Assessment What I can do

Answer may vary

2.D
What I have learned
1.D
5. 4 4. 5 3. 1 2. 3 1. 2
What I know
B.

c. secondary b. tertiary a. primary

A.

What ‘new

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