PPT Outline
PowerPoint Presentation Outline – Day 1: Introduction to Food Packaging
Slide 1: Title Slide
Title: Introduction to Food Packaging
Subtitle: Grade 9 – Cookery | Week 7 | Day 1
Teacher’s Name: (Leave space for customization)
Slide 2: Learning Objectives
Define food packaging and explain its importance.
Identify and discuss the main functions of food packaging.
Classify different food packaging materials.
Slide 3: Warm-Up Activity
Title: “Think-Pair-Share”
Activity Instructions:
o Think: What comes to your mind when you hear ‘food packaging’?
o Pair: Discuss with your seatmate.
o Share: Volunteers share their answers with the class.
Slide 4: Definition of Food Packaging
Food packaging is the process of enclosing food to protect it from contamination,
damage, and spoilage.
It ensures food safety, extends shelf life, and makes transportation easier.
Slide 5: Importance of Food Packaging
Maintains Food Quality – Keeps food fresh and edible for a longer time.
Prevents Contamination – Shields food from bacteria, dirt, and chemicals.
Ensures Convenience – Allows for easy transport and handling.
Enhances Marketing – Attractive packaging helps sell products.
Slide 6: Functions of Food Packaging
Protection: Shields food from contaminants (e.g., dust, insects).
Preservation: Prevents spoilage by controlling exposure to air and bacteria.
Marketing: Design and branding influence customer choices.
Slide 7: Types of Food Packaging Materials
Natural Materials (e.g., banana leaves, corn husks)
Paper & Cardboard
Glass
Plastic
Metal
Slide 8: Group Activity – Classifying Packaging Materials
Instructions:
1. Each group receives samples of food packaging materials.
2. Identify the material and classify it under its correct category.
3. Share findings with the class.
Slide 9: Discussion Questions
Why is packaging necessary for food safety?
What happens if food is not packaged properly?
How does packaging affect consumer choices?
Slide 10: Quick Quiz (True/False)
1. Food packaging prevents contamination. (True)
2. Packaging has no effect on food shelf life. (False)
3. Glass is a bad packaging material. (False)
4. Poor packaging can lead to food spoilage. (True)
5. Marketing is not a function of food packaging. (False)
Slide 11: Summary & Recap
Food packaging ensures food safety, quality, and convenience.
Different materials are used depending on the type of food.
Packaging also plays a role in marketing and customer decisions.
Slide 12: Assignment
Bring 5 different food packaging materials for the next activity.
Prepare for a discussion on the advantages and disadvantages of different materials.
PowerPoint Presentation Outline – Day 2: Selecting Packaging Materials
Slide 1: Title Slide
Title: Selecting Packaging Materials
Subtitle: Grade 9 – Cookery | Week 7 | Day 2
Teacher’s Name: (Leave space for customization)
Slide 2: Learning Objectives
Identify different types of food packaging materials.
Discuss the advantages and disadvantages of each type.
Select the most appropriate packaging for different food items.
Slide 3: Warm-Up Activity
Title: “Sorting Challenge”
Activity Instructions:
o Each student picks a packaging material from a collection.
o They explain its use and whether it is recyclable or not.
Slide 4: Types of Packaging Materials
Natural materials (e.g., banana leaves, corn husks)
Paper and cardboard
Glass
Plastic
Metal
Slide 5: Advantages and Disadvantages of Packaging Materials
The teacher presents a comparison table.
Discussion on sustainability and cost-effectiveness.
Slide 6: Group Activity – Packaging Analysis
Instructions:
1. Each group selects a packaging type.
2. They discuss its advantages and disadvantages.
3. Present findings to the class.
Slide 7: Discussion Questions
Why do companies choose specific packaging materials?
What impact does packaging have on the environment?
Slide 8: Summary & Recap
Proper selection of packaging materials is important for food safety, marketing, and
sustainability.
Slide 9: Assignment
Research an eco-friendly alternative to common packaging materials.
PowerPoint Presentation Outline – Day 3: Packaging Hot and Cold Desserts
Slide 1: Title Slide
Title: Packaging Hot and Cold Desserts
Subtitle: Grade 9 – Cookery | Week 7 | Day 3
Slide 2: Learning Objectives
Identify proper packaging for different types of desserts.
Differentiate storage requirements for hot and cold desserts.
Explain the importance of selecting the right packaging materials.
Slide 3: Storage Considerations for Hot & Cold Desserts
Hot desserts must cool before packaging.
Cold desserts require airtight storage.
Slide 4: Best Packaging for Desserts
Cakes → Cake boxes with plastic lining.
Ice Cream → Sealed plastic containers.
Rice Cakes → Wrapped in banana leaves.
Slide 5: Activity – Packaging Demonstration
Each student packages a sample dessert.
Slide 6: Quick Quiz
1. What is the best way to store hot desserts?
2. How should ice cream be packaged?
PowerPoint Presentation Outline – Day 4: Final Packaging and Presentation
Slide 1: Title Slide
Title: Final Packaging and Presentation
Subtitle: Grade 9 – Cookery | Week 7 | Day 4
Slide 2: Learning Objectives
Demonstrate proper packaging techniques.
Present a packaged dessert and justify the choice of packaging.
Evaluate packaging effectiveness based on preservation and presentation.
Slide 3: Performance Task
Students present their packaged desserts.
Peer assessment using rubrics.
Slide 4: Final Discussion
Why is presentation important in food packaging?
Slide 5: Assessment & Recap
Quiz covering Days 1-4.
Feedback on packaging projects.
Now all four days have complete PowerPoint outlines! Let me know if you need any
modifications. 😊
