6. __________ 1. Protects the products from any form of loss, damage, deterioration,
or spoilage and contamination during handling and distribution.
__________ 2. The action /state of being made impure by polluting or poisoning.
__________ 3. Construct/manufacture something, especially an industrial product.
__________ 4. The gradual destruction of materials (usually metal).
__________ 5. Whiten by exposure to sunlight or by a chemical process.
__________ 6. A process that uses heat and pressure to cook food in a strong, sealed
package.
__________ 7. The ability not to be affected by something.
__________ 8. Unable to bend or be forced out of shape; not flexible.
__________ 9. A person that eats or uses something.
__________ 10. A disease in which small intestine is hypertensive to gluten, leading
to difficulty in digesting food.
__________11. An inability to eat food or take drug without adverse effects.
Packaging Contamination Fabricate Corrosion Bleach
Retort Resistance Rigid Consumer Coeliac disease
Intolerance
7. __________ 1. Protects the products from any form of loss, damage, deterioration,
or spoilage and contamination during handling and distribution.
__________ 2. The action /state of being made impure by polluting or poisoning.
__________ 3. Construct/manufacture something, especially an industrial product.
__________ 4. The gradual destruction of materials (usually metal).
__________ 5. Whiten by exposure to sunlight or by a chemical process.
__________ 6. A process that uses heat and pressure to cook food in a strong, sealed
package.
__________ 7. The ability not to be affected by something.
__________ 8. Unable to bend or be forced out of shape; not flexible.
__________ 9. A person that eats or uses something.
__________ 10. A disease in which small intestine is hypertensive to gluten, leading
to difficulty in digesting food.
__________11. An inability to eat food or take drug without adverse effects.
Packaging Contamination Fabricate Corrosion Bleach
Retort Resistance Rigid Consumer Coeliac disease
Intolerance
Packaging
Contamination
Fabricate
Corrosion
Bleach
Retort
Resistance
Rigid
Consumer
Coeliac Disease
Intolerance
8. Let’s Try This!!!
Directions: Listed are jumbled words
used in Interpreting Plans and
Drawings. What you are going to do
is to arrange the jumbled letters to
form a word. Write your answers in
your notebook.
9. Let’s Try This!!!
GN IER EC IV
R EC EIV IN G
P N EAP R TOIAR
P R EP AR ATION
GDAR N IG
GR ADIN G
N C LIAGS
SC ALIN G
N TGIGU T
GU TTIN G
N IR TSGO
STOR IN G
GZ N ILEITSR I
STER ILIZIN G
IKN SS
SIN KS
R TEFIR GR EOAR
R EFR IGER ATOR
P OSKC OTO
C OOKTOP S
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
12. Activity 2: Food Labels
Directions: Identify the mandatory information on a food label.
NET QUANTITY
13. Activity 2: Food Labels
Directions: Identify the mandatory information on a food label.
COUNTRY OF ORIGIN
14. Activity 2: Food Labels
Directions: Identify the mandatory information on a food label.
FOOD ALLERGENS
15. Activity 2: Food Labels
Directions: Identify the mandatory information on a food label.
STORAGE CONDITION
16. Activity 2: Food Labels
Directions: Identify the mandatory information on a food label.
LIST OF INGREDIENTS
17. Activity 3: Complete Me
Directions: Complete the following paragraph below to complete the description. Write your
answer in the activity notebook.
STERILIZED
NUMBERING
OXYGEN
CHEMICALLY
PRODUCTIVITY
PRESERVE
DATE
LIGHT
QUALITY
RESISTANT
LIGHT
RESISTANT
STERILIZED CHEMICALLY
OXYGEN
PRESERVE
DATE
QUALITY
NUMBERING PRODUCTIVITY
20. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
1. This is the weight or volume of the
product without the packaging.
A. Instructions for use C. Product name
B. Net quantity D. The list of
ingredients
21. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
2. Following these instructions makes sure
the food will last as long as the date shown if
it hasn’t been opened, or that it remains safe
after opening.
A. Barcode C. Open-date marking
for specific food
B. Food allergens D. Storage condition
22. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
3. A packaging container that is an
alternative to metal cans and glass
containers, and is used for thermally
processed fruit, vegetable, meat and fish
products.
A. Cellophane C. Foils
B. Cling Wrap D. Retort able
Pouches
23. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
4. An article numbering system for
increased productivity.
A. Barcode C. Open-date marking
for specific food
B. Food allergens D. Storage condition
24. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
5. A sufficient precise description of the
food and of its nature.
A. Instructions for use C. Product name
B. Net quantity D. The list of
ingredients
25. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
6. It may be defined as taking off oxygen
from the container during sealing in order to
preserve the products.
A. Cling Wrap C. Metal Cans
B. Glass containers D. Vacuum
Packaging
26. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
7. It protects the products from any form of
loss, damage, deterioration, or spoilage and
contamination during handling and
distribution.
A. Packages C. Preservation
B. Packaging D. Procedures
27. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
8. The following are soft packaging
materials except one:
A. Cellophane C. Metal cans
B. Foils D. Styrophore
28. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
9. It contains information provided by food
businesses about their products.
A. Food Preservation C. Food Labeling
B. Food Handling D. Food Packaging
29. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
10. The following are the importance of labeling except
one:
A. It educates the consumer about the food they buy.
B. It helps consumers to make informed choices.
C. It helps consumers to store and use the food safely.
D. It does not require high energy to production.
30. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
11. A packaging material that is made out of
a rubber hydrochloride and is good for fresh,
smoked and frozen meats, and dairy
products.
A. Cling wrap C. Polyethylene
B. Foils D. Polypropylene
31. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
12. These are mostly steel with tin plating.
A. Cellophane C. Metal cans
B. Foils D. Styrophore
32. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
13. These are the manufacturer’s
instructions for preparing the food.
A. Instructions for use C. Product name
B. Net quantity D. The list of
ingredients
33. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
14. It is important in helping people with a
food allergy, food intolerance or coeliac
disease to make safe food choices.
A. Barcode C. Open-date marking
for specific food
B. Food allergens D. Storage condition
34. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
15. On a food label, it must have a heading
that includes the word ‘ingredients’.
A. Instructions for use C. Product name
B. Net quantity D. The list of
ingredients
35. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
1. This is the weight or volume of the
product without the packaging.
A. Instructions for use C. Product name
B. Net quantity D. The list of
ingredients
36. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
2. Following these instructions makes sure
the food will last as long as the date shown if
it hasn’t been opened, or that it remains safe
after opening.
A. Barcode C. Open-date marking
for specific food
B. Food allergens D. Storage condition
37. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
3. A packaging container that is an
alternative to metal cans and glass
containers, and is used for thermally
processed fruit, vegetable, meat and fish
products.
A. Cellophane C. Foils
B. Cling Wrap D. Retort able
Pouches
38. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
4. An article numbering system for
increased productivity.
A. Barcode C. Open-date marking
for specific food
B. Food allergens D. Storage condition
39. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
5. A sufficient precise description of the
food and of its nature.
A. Instructions for use C. Product name
B. Net quantity D. The list of
ingredients
40. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
6. It may be defined as taking off oxygen
from the container during sealing in order to
preserve the products.
A. Cling Wrap C. Metal Cans
B. Glass containers D. Vacuum
Packaging
41. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
7. It protects the products from any form of
loss, damage, deterioration, or spoilage and
contamination during handling and
distribution.
A. Packages C. Preservation
B. Packaging D. Procedures
42. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
8. The following are soft packaging
materials except one:
A. Cellophane C. Metal cans
B. Foils D. Styrophore
43. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
9. It contains information provided by food
businesses about their products.
A. Food Preservation C. Food Labeling
B. Food Handling D. Food Packaging
44. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
10. The following are the importance of labeling except
one:
A. It educates the consumer about the food they buy.
B. It helps consumers to make informed choices.
C. It helps consumers to store and use the food safely.
D. It does not require high energy to production.
45. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
11. A packaging material that is made out of
a rubber hydrochloride and is good for fresh,
smoked and frozen meats, and dairy
products.
A. Cling wrap C. Polyethylene
B. Foils D. Polypropylene
46. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
12. These are mostly steel with tin plating.
A. Cellophane C. Metal cans
B. Foils D. Styrophore
47. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
13. These are the manufacturer’s
instructions for preparing the food.
A. Instructions for use C. Product name
B. Net quantity D. The list of
ingredients
48. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
14. It is important in helping people with a
food allergy, food intolerance or coeliac
disease to make safe food choices.
A. Barcode C. Open-date marking
for specific food
B. Food allergens D. Storage condition
49. Directions: Choose the letter of the correct answer
and write it in your activity notebook.
15. On a food label, it must have a heading
that includes the word ‘ingredients’.
A. Instructions for use C. Product name
B. Net quantity D. The list of
ingredients
