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    Good Morning,: Student!

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    Bernadette B. Cayab
    The document discusses food packaging materials, describing traditional materials like leaves, vegetable fibers, wood, and earthenware used in some developing countries as well as modern materials like paper, plastics, glass and metals. It explains the advantages and disadvantages of each material for food packaging and why it is important to understand different packaging options when preparing and storing sweet foods and desserts. Students are assigned to list types of packaging materials for desserts and copy the nutrition facts label from one food product.

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    Good Morning,: Student!

    Uploaded by

    Bernadette B. Cayab
    18 views18 pages
    The document discusses food packaging materials, describing traditional materials like leaves, vegetable fibers, wood, and earthenware used in some developing countries as well as modern materials like paper, plastics, glass and metals. It explains the advantages and disadvantages of each material for food packaging and why it is important to understand different packaging options when preparing and storing sweet foods and desserts. Students are assigned to list types of packaging materials for desserts and copy the nutrition facts label from one food product.

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    L8-4th

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    The document discusses food packaging materials, describing traditional materials like leaves, vegetable fibers, wood, and earthenware used in some developing countries as well as modern materials like paper, plastics, glass and metals. It explains the advantages and disadvantages of each material for food packaging and why it is important to understand different packaging options when preparing and storing sweet foods and desserts. Students are assigned to list types of packaging materials for desserts and copy the nutrition facts label from one food product.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    18 views18 pages

    Good Morning,: Student!

    Uploaded by

    Bernadette B. Cayab
    The document discusses food packaging materials, describing traditional materials like leaves, vegetable fibers, wood, and earthenware used in some developing countries as well as modern materials like paper, plastics, glass and metals. It explains the advantages and disadvantages of each material for food packaging and why it is important to understand different packaging options when preparing and storing sweet foods and desserts. Students are assigned to list types of packaging materials for desserts and copy the nutrition facts label from one food product.

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    You are on page 1of 18

    GOOD MORNING,

    Student!
    Lesson 8
    CHECKLIST:

    1.What is our last topic all about?


    2.What are the 5 sanitary
    practices when storing desserts?
    Fact or Bluff.
    1. Chilling is to refrigerate or to reduce the temperature of food.
     FACT
    2. Keep away from food when you are not ill.
     BLUFF
    3. Desserts containing uncooked eggs should be handled with extreme
    care.
     FACT
    4. Safety the food during distribution and service.
     BLUFF
    5. Chilling is the process of storing food by means of refrigeration.
    BLUFF
    What is Packaging?
    Sealing, packing and
    enclosing an item
    FOOD PACKAGING:
     it requires protection, tampering resistance,
    and special physical, chemical, or
    biological needs.
     provides nutrition information.
     enclosing the food in a material for
    physical, chemical, biological protection
    and tampering resistance.
    FOOD PACKAGING:
    a barrier against dirt and other contaminants:
    o product clean
    o prevent losses by preventing leakage
    o protect food against physical and chemical damage
    o protection and convenience in handling and transport
    during distribution and marketing
    o customers identify the food and instruct them how to
    use it correctly
    o persuade the consumer to purchase the food
    Types of Packaging materials:

    In many developing countries the most commonly


    used food packaging materials include:
    1. LEAVES
     Banana leaves
     Corn husk
     not suitable for long term storage
    Types of Packaging materials:

    2. VEGETABLES FIBERS
     bamboo, banana, coconut, and cotton fibers
     converted into yarn, string or cord
     very flexible
     do not provide protection to food which has a long shelf-life since
    they offer no protection against moisture pick-up, microorganisms, or
    insects and rodents.
    a. WOOD
     traditionally been used for a wide range of solid and liquid foods.
     good protection, good stacking characteristics and strength.
    Types of Packaging materials:

    3. PAPERS/NEWSPRINT
    • Inexpensive
    • highly absorptive, fairly easily torn, and offers no
    barrier to water or gases
    • Newsprint used only as an outer wrapper and not be
    allowed to come into direct contact with food.
    Types of Packaging materials:

    4. EARTHENWARE
    • pots are used worldwide for storing liquids and solid
    foods such as curd, yoghurt, beer, dried food, and honey.
    Types of Packaging materials:

    5. GLASS
    • 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, allows products to displayed. Colored glass may be used
    either to protect the food from light or to attract customers.
    Types of Packaging materials:

    5. GLASS
    DISADVANTAGES:
    • glass is heavier than other packaging materials
    • it is easy to fracture, scratch and break if heated or
    cooled too quickly
    • hazards may arise from glass cracks or fragments in the
    food.
    Types of Packaging materials:

    6. PLASTICS
    • Extremely useful.
    • 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.
    Types of Packaging materials:

    7. METALS
    ADVANTAGES:
    • they provide total protection of the contents.
    • they are tamperproof.
    • they are convenient for presentation.
    DISADVANTAGES:
    • 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.
    ACTIVITY

    Leaves Wood Vegetable Fibers


    Wood Paper/Newsprint Glass
    Earthernware Plastics Metals

    PAPER/NEWSPRINT 1. It is used only as an outer wrapper and not be allowed to come


    into direct contact with food.
    VEGETABLE FIBERS 2. It converted into yarn, string or cord.
    PLASTICS 3. It is traditionally been used for a wide range of solid and liquid
    foods.
    EARTHERNWARE 4. Pots are used worldwide for storing liquids and solid foods.
    5.It provides total protection of the contents.
    METALS
    Why is it important to learn the
    different Types of Packaging
    Materials on Preparing Sweet
    Foods?
    On ¼ sheet of paper.
    Enumerate the different Types
    of Packaging Materials for
    Desserts.
    ASSIGNMENT #8
    Look for 1 kind of food that has
    a Nutrition Facts, Copy/Write
    the Nutrition Label on ½
    Crosswise.

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