8

Quarter 2
Lesson Exemplar Lesson

for TLE 8

PILOT IMPLEMENTATION OF THE MATATAG K TO 10 CURRICULUM

Lesson Exemplar for TLE Grade 8
Quarter 2: Lesson 8 (Week 8)
SY 2024-2025

This material is intended exclusively for the use of teachers participating in the pilot implementation of the MATATAG K to 10 Curriculum during the
School Year 2024-2025. It aims to assist in delivering the curriculum content, standards, and lesson competencies. Any unauthorized reproduction, distribution,
modification, or utilization of this material beyond the designated scope is strictly prohibited and may result in appropriate legal actions and disciplinary measures.

Borrowed content included in this material are owned by their respective copyright holders. Every effort has been made to locate and obtain permission
to use these materials from their respective copyright owners. The publisher and development team do not represent nor claim ownership over them.

Development Team

Writer:

 Belly Ray F. Ang, Ed.D. (Malanday National High School)

Validator:
 Maria Gracia R. Samson (Philippine Normal University-South Luzon)

Management Team
Philippine Normal University
Research Center for Teacher Quality
SiMERR National Research Centre

Every care has been taken to ensure the accuracy of the information provided in this material. For inquiries or feedback, please write or call the Office
of the Director of the Bureau of Learning Resources via telephone numbers (02) 8634-1072 and 8631-6922 or by email at [email protected]

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TLE/QUARTER 2/ GRADE 8
I. CURRICULUM CONTENT, STANDARDS, AND LESSON COMPETENCIES

A. Content The learners demonstrate an understanding of the concepts and skills in fisheries.
Standards

B. Performance The learners perform recipe quantification in food processing and develop label design for processed products
Standards

C. Learning Learning Competency

Competencies  Perform quantification procedures in processing food.
and Objectives  Discuss different packaging materials used in food processing.
 Develop sample label design for processed food products.

 Content  Recipe Quantification and Standard Weight

 Packaging and Labelling of Food Products

 Integration SDG 2: Zero Hunger

II. LEARNING RESOURCES

Elixir, (2021). A Manufacturer’s Guide to Food Labeling Requirements in the Philippines.https://www.elixirphil.com/manufacturers-guide-to-

food-labeling-requirements-philippines/
L. Lasagca (2024). Recipe Quantification.https://www.scribd.com/presentation/534996853/Recipe-Quantification
M. Forbes (2024). Recipe Quantification. https://www.scribd.com/doc/112077435/Recipe-Quantification
Papercon Philippines (2023)., The importance of food packaging and labeling. https://papercon.com/food-packaging/food-packaging-and-
labeling/
Venturepack (2024)., Why are food packaging labels important. https://www.venturepak.co.uk/why-are-food-packaging-labels-
important/#:~:text=Food%20packaging%20labels%20help%20people,your%20food%20is%20labelled%20appropriately.

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III. TEACHING AND LEARNING PROCEDURE NOTES TO TEACHERS

A. Activating DAY 1
Prior  Short Review ANSWER KEY
Knowledge Directions: Match Column A with the corresponding item in Column B. Write the letter of 1. B
your answer for each number. 2. C
3. D
COLUMN A COLUMN B 4. E
5. A

___________1. tongs A.

https://ph.pinterest.com/pin/1011832241265667332/

__________2. measuring spoon B.

https://www.vecteezy.com/free-vector/kitchen-tongs

C.
__________3. weighing scale

http://thecraftchop.com/entries/svg/measuring-spoons

__________4. Can sealer D.

https://vectorportal.com/vector/kitchen-scale-clip-art-graphic/27257

__________5. knife E.

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 https://www.freepik.com/premium-photo/kitchen-utensil-manual-sealing-
machine-3d-rendering_146180674.htm

 Feedback (Optional)
The Teacher asks the learners randomly about the function and uses of every tool
and material in the short review.

B. Establishing 1. Lesson Purpose

Lesson Ask the learners the following questions.
Purpose Do you think that packaging and labelling of food products are important? Why? Explain
your answer.

2. Unlocking Content Vocabulary

 Factor method - This quantification method uses what is known as a "yield
conversion factor".
 Percentage Method - This method works with the recipe weights and
measurements rather than using a conversion factor.

C. Developing SUB-TOPIC 1: RECIPE QUANTIFICATION AND STANDARD WEIGHT PERCENTAGE

and Deepening
Understanding 1. Explicitation
There are two (2) ways to quantify a recipe. These are the Percentage Method and the
Factor Method. Although, the factor method is the recommended method because it is
direct and simple use, the percentage method can sometimes come in handy. Thus, it also
deserves a closer look. The prerequisite to both, however, is that the recipe being used is a
standardized one.

2. Worked Example

Recipe Quantification
 It is the process of enlarging recipes with lower yields to adjust to meet the
production requirements of bigger functions.

Ways to Quantify Recipe

 Factor Method - This quantification method uses what is known as a "yield
conversion factor". This factor is then used as a multiplier for the rest of the
ingredients in the recipe. It’s simpler than it sounds.

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 Formula:
Conversion factor = Desired yield
Recipe yield
Step 1 - Compute for the conversion factor. This is done by getting the quotient of
the desired yield and the original recipe yield.

Step 2 - Multiply original quantity with conversion factor. The conversion factor
obtained in step one would now be multiplied with each ingredient quantity in the
original recipe. The new quantity obtained is the desired recipe quantity. Remember,
if pounds are being used in the recipe, try converting everything to ounces to simplify
the process. For the metric system, this is not necessary. This is why the metric
system is recommended for standardized recipes

Example: If an actual recipe has a yield of 5 servings and a function requires 25 serving
portions, in order to quantify the recipe, the conversion factor would be computed as:

25 = 6.25
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Ingredients Original Weight Factor Quantify to 25 portions
Ingredients 1 3lbs 6.25 18lbs. 12oz
Ingredients 2 200 g. 6.25 1.25kg (200x6.25)
Ingredients 3 50ml. 6.25 312.5 ml (60x6.250)
Ingredients 4 2pcs. 6.25 12.5 ounces (2x 6.25)
Note: The conversion of pounds in the original weight to the quantified amount was done
in 2 steps.
1. Multiply amount with the factor
3 pounds x 6.25 = 18.75 pounds
2. Convert decimal to ounces
16 ounces per pound x 0.75 pound = 12 ounces
Result: 18 pounds and 12 ounces

 Percentage Method - This method works with the recipe weights and measurements
rather than using a conversion factor. Here, the percentage of each ingredient relative
to the combine total weight of all the ingredients is used as one of the bases for

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 quantifying. The required weight of the quantified recipe is then simply multiplied by
the individual ingredient percentages.

Step 1 - Convert all measurements to the required measurement of the desired yield.
Step 2 - Get the total combined weight of all the ingredients.
Step 3 - Compute the percentage of each ingredient in relation to the total weight.
Formula:
% = Ingredient weight x 100
Total combined weight
Step 4 - Multiply the required yield of the new recipe with the individual ingredient
percentages. The resulting product is the new ingredient quantity of the quantified
recipe.

Step 1 Convert all measurements to the required measurement of the desired yield
Note: required yield is kilo.
a.1.5 kg
b.300 g = .3kg (300g/1000g per kilo)
c.1 cup = .24 (240 g/1000g per kilo)
Original Converted Total yield Quantified
Ingredients % Of total
weight weight required Amount
A 1.5 kg 1.5 kg 73.53% 17 kg 12.5 kg
B 300 g 0.3 kg 14.71% 17 kg 2.5 kg
C 1 cup 0.240 kg 11.76% 17 kg 2 kg
Step 2 Get the total combined weight of all the ingredients
a.1.5 kg
b.0.3 kg
c.0.24 kg Total = 2.04 kg

Original Converted Total yield Quantified

Ingredients % Of total
weight weight required Amount
A 1.5 K 1.5 kg 73.53% 17 kg 12.5 kg
B 300 g 0.3 kg 14.71% 17 kg 2.5 kg
C 1 cup 0.240 kg 11.76% 17 kg 2 kg
TOTAL 2.04 kg 100 %
Step 3 Compute for the percentage of each ingredient in relation to the total
weight.
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 % = Ingredient weight x 100
Total combined weight

%A = 1.5 X 100/ 2.04 = 73.53%

%B = 0.3X 100/ 2.04 = 14.71 %
%C = 0.24X100/ 2.04 = 11.76%
Original Converted Total yield Quantified
Ingredients % Of total
weight weight required Amount
A 1.5 K 1.5 kg 73.53% 17 kg 12.5 kg
B 300 g 0.3 kg 14.71% 17 kg 2.5 kg
C 1 cup 0.240 kg 11.76% 17 kg 2 kg
TOTAL 2.04 kg 100 %

Step 4 Multiply the required yield of the new recipe with the individual ingredient
percentages.
Quantified amt = % of total wt. X yield requirement

A.17kg X.7353 = 12.5 kg

B.17kg X 0.1471 = 2.5 kg
C.17kg X 0.1176 = 2 kg
Original Converted Total yield Quantified
Ingredients % Of total
weight weight required Amount
A 1.5 K 1.5 kg 73.53% 17 kg 12.5 kg
B 300 g 0.3 kg 14.71% 17 kg 2.5 kg
C 1 cup 0.240 kg 11.76% 17 kg 2 kg
TOTAL 2.04 kg 100

DAY 2
3. Lesson Activity
CONVERT ME!
Directions: Convert all measurements to the required measurement of the desired yield. A
total of 160 tablespoons of a recipe is required for this function. The following ingredients
are listed on the original recipe card, Ingredients: ¼ cups, 1 pint, 3 teaspoon, and 1 fluid
ounce.

Note: required yield is Tablespoon.

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 A. ¼ cup
B. 1 pint
C. 3 teaspoons
D. 1 fluid ounce

Original Converted Total yield Quantified

Ingredients % Of total
weight weight required Amount

A 1/4 cups
B 1 pint
C 3 tsp.
1 fluid
D
ounce

ANSWER KEY:
Total
Original Converted Quantified
Ingredients % Of total yield
weight weight Amount
required
A 1/4 cups 4 tbsps. 10.26 160 16 tbsps.
B 1 pint 32 tbsps. 82.05 160 131 tbsps.
C 3 tsp. 1 tbsp. 2.56 160 41 tbsps.
1 fluid
D 2 tbsps. 5.13 160 82 tbsps.
ounce
TOTAL 39 tbsps. 100%

DAY 3
SUB-TOPIC 2: PACAKAGING AND LABELING OF FOOD PRODUCTS
1. Explicitation
The design of food packaging labels will be the first thing to catch the eye of a shopper
and on that alone they can make up their mind to buy the product.
A design can be shorthand for ‘eco-friendly’, ‘low cost’ or ‘premium brand’. Primary
colors and a quirky typeface can indicate that this is a range for children and a label may

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also include the image of the actual product on the packaging. The design is a signpost for
savvy shoppers to investigate further.
But the main reason is that food packaging labels are designed to inform customers
about the ingredients and calories in food products and this is a legal requirement.
Food packaging labels help people make informed decisions about what they are
buying, furnish them with knowledge of how to store the food safely and tell them how it
should be cooked.
If you are a supplier to restaurants or supermarkets, it is essential that your food is
labelled appropriately. Failure to comply with this regulation can lead to severe
consequences.

DAY 4
2. Worked Example
Food packaging and labeling are some of the essential elements of the food industry,
which are mandatory for ensuring product security, delivering the necessary information
and complying with law requirements. They go beyond mere aesthetics and influence
product development, consumer attractiveness and ultimately commercial success. This
means that in the selection of the packaging supplier, quality standards must be
maintained, as well as the credibility of the brand.
It means the provision of adequate information and accurate identification of the pre-
package foods on the package. Also, the product communicates with the consumers,
traders and regulatory agencies. It must be correct, not misleading, accurate and legible.

The Importance of Food Packaging and Labeling

 Protection and Preservation:
Food packaging does much more than protect the food. It is a powerful barrier against
contamination, harm and decay. Essentially, it forms a barrier that stops harmful
agents like microorganisms, air, moisture, and light from entering the food and
spoiling it during its shelf life.
 Consumer Empowerment:
Not only do food packaging labels shield the product, but they also equip consumers
with vital information. From the comprehensive nutritional breakdown to the list of
ingredients and allergen alerts, these labels empower individuals to make well-
informed decisions that align with their dietary requirements, preferences, and
limitations.
 Building Trust and Brand Loyalty:

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 Consumers’ trust and loyalty increase with transparent food packaging. Credibility
can be established through the provision of information about the product’s origin,
certifications, as well as quality adherence. This allows consumers to be very
transparent with the brand, leading to a very close relationship that builds on
goodwill between the consumers and the brand.

Food Labelling Requirements and Guidelines

2. Product Name
The name of the food should be visible on the product label. It should be specific, and
a description may be added to clearly state the product’s characteristics. Food
packaging and labelling may also include the treatment used for a product such as
UHT, Sterilized, Freeze-Dried, and others.

3. Brand Name
The registered trademark of a company’s brand name must be printed on the label. This
is a unique identifier that food label manufacturers should take note of. It is also
registered with the FDA.

4. Ingredients
Food products should include labels that provide complete details of the ingredients
used. Food label manufacturers should be able to present information in descending
order or according to proportion.

Important Note for Food Label Manufacturers

 Food allergen information must be visible below the list of ingredients.
 This should disclose the components used in a product.
 The required information based on food packaging and labelling standards is
essential as they warn consumers of possible allergic reactions they may cause.

 Net Content
To be clear, net weight and gross weight are two different things. Net weight is required
on product labels to represent food volume minus the actual packaging. It must also
be declared in units using the metric system.

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NOTE: Drained weight is also required to be declared for food products packed in a liquid
medium. It represents the actual weight of the food product once the aqueous solution is
discarded.

 Manufacturer Details
The name and the address of the manufacturer are vital for all locally manufactured
items. Food packaging and labelling require the manufacturer’s contact details. This
is to provide consumers with a reference in case they have inquiries about the food
product they purchase.

NOTE: For manufacturing companies with plants in different locations, the head address
would be enough if a traceability code is added.

 Lot Identification
This refers to the code that uses a mix of numbers and letters about the batch of
products. This is crucial for product identification and tracking and must not be
missed out by food label manufacturers.

 Storage
To provide consumers with essential information, storage conditions must also be
found on product labels. This type of food packaging and labelling information will
guide them in properly stocking food products after opening.

 Best Before Date

Expiration and use by dates are some of the most common information that consumers
usually search for. It is an important marking that reassures product quality.

 Instructions
The direction of use should be visible on the label. This food packaging and labelling
information are especially important for products that require certain instructions to
be properly consumed.

 Nutritional Information
Nutrients that are claimed to be in the product must be declared. It should include the
number of nutrients and other vitamins and minerals that a product has.

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D. Making 5. Learners’ Takeaways
Generalizations Directions: The learners will complete the phrase.

Teacher’s Activity Student’s Activity

I know
I will apply
I will share

IV. EVALUATING LEARNING: FORMATIVE ASSESSMENT AND TEACHER’S REFLECTION NOTES TO TEACHERS

A. Evaluating 1. Formative Assessment ANSWER KEY

Learning Directions: Study the scrambled letters and rearrange the letters to form a word. In the 1.STORAGE
following rows words are jumbled up on the left-hand side and a clue is given to help you 2. BRAND NAME
re-arrange it into a proper word. 3. PRODUCT NAME
4. INGREDIENTS
1. SOERAGT To provide consumers with essential information, storage 5. INSTRUCTIONS
conditions must also be found on product labels. This type
of food packaging and labelling information will guide
them in properly stocking food products after opening.

Answer: ______________________________

2. RBNDA AMEN The registered trademark of a company’s brand name

must be printed on the label. This is a unique identifier
that food label manufacturers should take note of. It is
also registered with the FDA.

Answer: ______________________________

3. PURTDOC MEAN The name of the food should be visible on the product
label. It should be specific, and a description may be added
to clearly state the product’s 11
characteristics.
 Answer: ______________________________

4. NEGRIDTENSI The name of the food should be visible on the product

label. It should be specific, and a description may be added
to clearly state the product’s characteristics.

Answer: ______________________________

5. NSTIRSCTIUON It is used should be visible on the label. This food

packaging and labelling information are especially
important for products that require certain instructions to
be properly consumed.

Answer: ______________________________

B. Teacher’s Note observations on any of the

Effective Practices Problems Encountered
Remarks following areas:

strategies explored

materials used

learner engagement/
interaction

others

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C. Teacher’s Reflection guide or prompt can be on:
Reflection ▪ principles behind the teaching
What principles and beliefs informed my lesson?
Why did I teach the lesson the way I did?

▪ students
What roles did my students play in my lesson?
What did my students learn? How did they learn?

▪ ways forward
What could I have done differently?
What can I explore in the next lesson?

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