GRADES
1 to 12
K-12
DAILY
LESSON LOG
School
BNHS-Patag Annex
Grade
level/Section
Grade 8
Mendel, Einstein,
Galileo, Newton
Teacher
BONBON, FLOREMY C.
Learning
Area
TLE
Teaching
Date
November 28, 2022
Quarter
2nd
LESSON EXEMPLAR
I.OBJECTIVES
A. CONTENT STANDARD
B. PERFORMANCE STANDARDS
The learner demonstrates an understanding in designing product labels and packaging.
 Fish products are packaged according to requirements and packaging standard
procedures.
 Packaged fish products are labeled according to quality control standards
C.COMPETENCIES/OBJECTIVES
1. Determine what are materials used for packaging processed fish products
2. Determine how knowledge and skills of designing marketable product label and
packaging is essential to sales and promotion.
D. MELCS
Most Essential Learning Competencies in Fish Processing
TLE_AFFP9-12ID-0f-212ID-0f-2
Week 6
LO 2. Perform outer packaging procedures
2.1. Design packaging materials for fish products
2.2. Label packaged fish products according to quality control standards
F. ENRICHMENT
II. CONTENT:
II. LEARNING RESOURCES Packaging Materials and Product Labeling Designs
A. REFERENCE
Curriculum Guide in Food Processing-Exploratory in Grade 7, 8
TEACHERS GUIDE
Teacher’s Guide in Food Processing -Exploratory in Grade 7,8
Learning Module: SLM in Food Processing-Exploratory in G8 Fish Processing
LEARNERS MATERIAL
Pages 113-120
TEXTBOOK
ADDITIONAL MATERIALS
B. LIST OF LEARNING
RESOURCES
IV. PROCEDURE
A. INTRODUCTION
2.Picture puzzle-solve the puzzle in collaboration with seatmates, classmates with puzzle
pieces.
Learning Activity Sheets in Fish Processing (Exploratory)
Actual samples of packaging materials according to type and classifications: Polyethylene,
PVC, Styrofoam, glass jars
Simple Recall of the previous lesson:
Fish Processing Activities
1. Receiving. This activity includes sorting and grading of raw materials according to
size, species, and quality. It also includes segregating suitable from unsuitable ones.
2. Preparation. This includes the preparatory steps such as washing, eviscerating, cutting,
brining, and pre-cooking the fish by steaming, blanching, or broiling.
3. Processing/sterilizing. This activity involves the final processing and complete
sterilization of the processed finished product.
4. Storing. Storage room is provided for storing finished product such as canned/ bottled
fish, smoked fish, salted fish, pickled fish and other processed fishery products. Proper
storage will also extend the shelf life of the product.
5. Packaging. This processing activity involves the wrapping or enclosing food and fish
products in bottles or in cans for the purpose of protecting and preserving the finished
products.
Labeling. The purpose of this activity is to give the correct information about the
product.
B. DEVELOPING STAGE
Providing concrete examples and discussing features , relevance and purpose of samples.
Different packaging materials:
 Hard Plastics
 Polystyrene
 Expanded polystyrene
 Polyvinyl Chloride (PVC)
Films
1. Polyethylene (PE)
2. Polypropylene (PP)
3. Polyamide (PA)
4. Polyester (PET)
5. Polyvinyl chloride (PVC)
6. Polyvinylidine chloride (PVDC)
7. Ethylene-vinyl acetate (EVA)
Laminates
1. Boil-in-bag
2. Retort pouch pack
Plastic Box Packaging Containers
1. Polyethylene
2. Polypropylene
3. Polystyrene or styrophore
Vacuum Packaging
Hard plastics
polysterene
polypropylene
Insulatedfood packs
Different packaging materials for fish products
Fish inside plastic film package
fish in jars
Fish in tin cans
Fish in hard plastic with skin
trays
Fish inside vacuum packs
Stand-up pouches, MAP-sealed
INTEGRATION OF LESSON ACROSS OTHER LEARNING AREAS





Integration of measurement of area in Mathematics subject.
Integration of drawing of lines and shapes in Arts.
Integration of terminologies and definition in English Subject.
Integration of safety and sanitation, hygiene in food packaging relating to Science and
Health.
Integration of business and entrepreneurship-capitalism, assets and revenues in AralingPanlipunan-Economics and Entrepreneurship.
PRACTICE *Group Dynamics:
Match Me!
Match the pictures to its corresponding names
ASSIMILATION
Directions:
Choose and encircle the letter of the correct answer.
1. This packaging material is resistant to high temperature but has poor quality in low
temperature and becomes brittle.
A. polyethylene
C. polystyrene
B. polypropylene
D. polyamide
2. Which of the following does not belong to the group?
A. polyvinylchloride
C. polystyrene
B. expanded polystyrene
D. polypropylene
3. This packaging containers are popular for transporting fish from the wharf to the
processing plant but difficult to clean due to the trapped water in the ridges.
A. polyethylene
C. polypropylene
B. polystyrene
D. polyamide
4. This container is effective for chilling fish because it can resist extreme heat and can
retain coldness inside.
A. polyethylene
C. polystyrene
B. polypropylene
D. polyamide
5. Which of the following is considered an optional label requirement?
A. 250 grams
C. fat
B. October 2009
D. Ligo
6. This packaging material is used for the lamination of frozen products.
A. polyamide
C. ethylene-vinyl acetate
B. polyvinyl chloride
D. polyester
7. Which of the following is required in preparing label?
A. fish illustration
C. “555”
B. tomato growing
D. 155 grams
8. Which of the following does not belong to the group?
A. product of USA
C. lucky 7
B. fish drawing
D. purefoods
9. This packaging material is hard and glossy but grease resistant and brittle at all
temperatures.
A. polyamide
C. polyvinylidine chloride
B. ethylene-vinyl chloride
D. polyvinyl chloride
10. Which of the following is an optional label requirement?
A. nutrition facts
C. vignette
B. ingredients
D. expiry date
ADDITIONAL ACTIVITIES
Assignment
Answer the following questions:
1. What are the importance of food packaging?
2. Give advantages and disadvantages in the use of packaging material according to type, or
variation
Example: Polyethylene Bags
Advantage-lightweight, convenient, affordable, economical
Disadvantage-lesser heat resistant
3. Distinguish ecological (environment friendly) packaging materials from non-ecological
REFLECTION
The strategies injected to this lesson presented in the 2 nd quarter is costumed-fit to the active
learners of grade 8 where drills and exercises in testing their knowledge and comprehension
to the newly captured learning. Integrating the following values/disciplines: cooperation,
resourcefulness, entrepreneurship, being industrious, adaptability to changes is also an
impact.
Prepared by:
Floremy C. Bonbon
Teacher
Noted by:
Love C. Mandawe
School Head