Food Packaging LP

INNOVATIVE COLLEGE OF SCIENCE AND TECHNOLOGY
Malitbog, Bongabong, Oriental Mindoro

S.Y. 2022 – 2023
JHS LEARNING PLAN

Subject : SKILLS FOR A LIFE TIME IN T.L.E 9 (COOKERY) Grade Level: NINE
Unit Topic: FOOD PACKAGING. Quarter: FOURTH
UNIT STANDARDS AND COMPETENCIES DIAGRAM
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S.Y. 2022 – 2023
The learners demonstrate
TRANSFER
an understanding of the
knowledge, skills, and
attitudes required in Bring different packaging
observing safety materials
procedures in packaging
foods. PERFORMANCE
STANDARD
TRANSFER GOAL PERFORMANCE TASK
THE LEARNERS INDEPENDENTLY

Identify the different IDENTIFY THE DIFFERENT PACKAGING
packaging materials MATERIALS EQ: How vital in food
delivery the food
packaging.
EU: Students will

understand the importance of
UNIT TOPIC food packaging to secure the
FOOD PACKAGING food and away from food
contamination.
LEARNERS DEMONSTRATE AN
UNDERSTANDING OF THE
KNOWLEDGE, SKILLS, AND
ATTITUDES REQUIRED IN FOOD
PACKAGING.
ACQUISITION MAKE MEANING
CONTENT
STANDARD
EXPLORE
This unit is about:

Map of Conceptual Change:
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S.Y. 2022 – 2023
KWHL SHEET
What do we What do we want How can we find What did we
know? to find out? out what we want learn?
to learn?
LEARNING
COMPETENCY
FIRM-UP
LC1: Identify the Activity 1: “Multiple Choice”

different packaging
Directions: Encircle the letter of the correct answer.
materials.
1. It is a device, usually electrically powered, installed under a kitchen sink.
a. balloon whisk
b. dry measuring cup
c. food processor
d. garlic press
2. These are good for holding large boxes of produce, buckets of food, blocks
Learning Targets: of cheese and anything else that is large, bulky and perishable.
a. reach-in refrigerator
b. preparation sink
I can Identify the c. work tables
different packaging d. knives
materials. 3. It is a double-handled and crescent-shaped, used with a rocking motion to
rapidly chop and dice food.
a. chopper and cutter
b. knives
c. hand peeler
d. cutting board
4. These are cutting tools with a cutting edge or blade.
a. cutter
b. knives
c. peeler
d. chopper
5. Used for removing the skin of fruit and vegetables.
a. hand peeler
b. knives
c. garlic press
d. cutter
Resource : Worksheet/ Learning Module
Book: Skills For A Lifetime in TLE 9 “JO-ES PUBLISHING HOUSE, INC.”
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S.Y. 2022 – 2023
Activity 2: “Identification
Instructions: Identify the following.
_______________1. It is used to remove cookies from baking sheets or bars from

pans.
_______________2. It is a set of parallel curved wires attached to a handle used to
cut butter and/or shortening into the dry ingredients for pastry or biscuit dough.
_______________3. It is used to spread glazes and grease pans.
_______________4. It is used for draining liquids and for rinsing fruit and is
available in a number of styles.
_______________5. This is important for accurate baking time and is available in a
number of styles.
_______________6. This is a cooked sauce made with only four ingredients-fresh
strawberries, sugar, vanilla, and water.
_______________7. This is the base for many many decadent desserts including
Hungarian Somloi, Galuska or vanilla sharlotte.
_______________8. This is served hot and is a good accompaniment for poached
fruits, pound cakes, ice cream, and other desserts.
_______________9. This is made with cocoa powder and, thus, ideal for orthodox
Christians who abstain from meat, meat by products, eggs and dairy during Lent.
_______________10. This can be served hot or cold on blintzes pound cakes, ice
cream, and more
Activity 3: “Compare and Contrast”

Instructions: Using the Venn diagram below, Compare and Contrast som e factual
information between Stawberry Freeze and Hot Fudge dessert? 10 points each.
A.
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S.Y. 2022 – 2023
B. Watermelon Fruit Bowl & Apple cookie Dip

LEARNING DEEPEN
COMPETENCY
LC 2: Discuss the Activity 1“Tell something about me!” Essay
factors and importance
of packaging Instructions: The following are guide questions, which encapsulate the entire
module. Write your answers in one clean coupon bond.
.
CRITERIA Percentage Total

Learning Targets:  content 30%
 grammar 30%
 quality of writing 20%
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S.Y. 2022 – 2023
I can discuss the  usage and mechanics 20%
factors and importance
of packaging
.
Activity 1: “Think and Be Enlightened”
1. What are the important points in dessert making?

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
______________.
2. What is the significance of following recipes in dessert preparation?

_____________________________________________________________
_____________________________________________________________
________________________________.
Activity 2 “ Show and reflect”

Instructions: The following are the pictures and preparation in dessert recipes.
Write the correct recipes name of the given statement. Write your answers in one-
half clean piece of paper. (The pictures are flash on the TV Screen)
1.__________________________
3. Tiramisu
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S.Y. 2022 – 2023
3._____________________

Learning Competency TRANSFER

LC 3: Demonstrate and Activity 1: Create something special!
present how to use
different packaging
materials 1. Divide the class into four groups. Each group will prepare desserts that
are presented in the lesson.
Learning Targets:
Transfer Goal: Students on their own and in the long run will demonstrate an
understanding the knowledge, skills, and attitudes required in preparing a variety of
desserts.
I can demonstrate and
presenthow to use
different packaging PERFORMANCE TASK
materials PERFORMANCE STANDARD: The learners independently prepare ingredients
used in preparing desserts.
SITUATION: David’s Birthday is on August 14, 2024. His favorite desserts are
coffee jelly. Leche plan, buko salad and cupcakes. His family planned to surprise
him on his incoming birthday celebration. And his favor to the family is to prepare
by himself of his favorite desserts.
GOAL: To make the birthday celebration of David happy and memorable.
ROLE: A chief and a cook.
AUDIENCE: The audience are the students of Grade 9 Carnation and teacher.
STANDARDS: Your portfolio will be assess based on the criteria provided below:
PRODUCT: The products are the following desserts that presented in the lesson.
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Evaluate the work of the students using the rubric below:
Prepared by:
MR. JOSEPH V. DAVID

T.L.E Teacher
Checked by:
MS. DOROTHY C. GABAY

Subject Coordinator
Noted:
MS. ROSEMARILYN G. FANER

J/JHS O.I.C.
PEAC2021Page 8

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INNOVATIVE COLLEGE OF SCIENCE AND TECHNOLOGY

Malitbog, Bongabong, Oriental Mindoro

JHS LEARNING PLAN

UNIT STANDARDS AND COMPETENCIES DIAGRAM

TRANSFER GOAL PERFORMANCE TASK

THE LEARNERS INDEPENDENTLY

EU: Students will

ACQUISITION MAKE MEANING

This unit is about:

LC1: Identify the Activity 1: “Multiple Choice”

Resource : Worksheet/ Learning Module

Book: Skills For A Lifetime in TLE 9 “JO-ES PUBLISHING HOUSE, INC.”

_______________1. It is used to remove cookies from baking sheets or bars from

Resource : Worksheet/ Learning Module

Book: Skills For A Lifetime in TLE 9 “JO-ES PUBLISHING HOUSE, INC.”

Activity 3: “Compare and Contrast”

B. Watermelon Fruit Bowl & Apple cookie Dip

Resource : Worksheet/ Learning Module

CRITERIA Percentage Total

1. What are the important points in dessert making?

2. What is the significance of following recipes in dessert preparation?

Activity 2 “ Show and reflect”

Resource : Worksheet/ Learning Module

Learning Competency TRANSFER

MR. JOSEPH V. DAVID

MS. DOROTHY C. GABAY

MS. ROSEMARILYN G. FANER

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