11 Department of Education
National Capital Region
SCHOOLS DIVISION OFFICE
MARIKINA CITY
TVL - Home Economics
Bread and Pastry Production
Second Quarter-Module 5
Store Pastry Products
Writer: Rainelda DG. Jocson
Cover Illustrator: Christopher E. Mercado
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
1
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
2
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
3
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
4
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
This module was designed and written with you in mind. It is here to help you
develop knowledge, skills, and attitudes in the performance of Bread and Pastry
tasks. The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond with
the textbook you are now using.
The second quarter is divided into three lessons, namely:
Quarter 2 – L.O.1 Prepare and Produce Pastry Products
L.O.2 Decorate and Present Pastry Products
L.O.3 Store Pastry Products
The module is divided into 6 lessons, namely:
Lesson 1 – Basic Ingredients, Ratio and its Portion Control
Lesson 2 – Types, Kinds and Classification of Pastry Products
Lesson 3 – Mixing Procedures and Baking Techniques in Pastry
Lesson 4 – Temperature Ranges in Baking Pastry
Lesson 5 – Decorate and Present Pastry products
Lesson 6 – Store and Packaging Pastry products
Learning Outcomes: At the end of the lesson the students are expected to do the
following:
● Store pastry products according to established standards and procedures.
Select packaging appropriate for the preservation and freshness of the
product.
● Demonstrate the assembling of packaging materials.
● Make packaging with the use of indigenous materials.
● Give the importance of packaging and storing of finished products.
Quarter 2 - L.O. 3 Store Pastry Products
3.1 Store pastry products according to established standards and procedures
3.2 - Select packaging appropriate for the preservation of product freshness
5
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
I. Read and analyze the questions below. Choose the letter of the correct answer.
__________ 1. What is the best way to store pastries?
A. cabinet C. hot and refrigerate
B. cool and refrigerate D. room temperature
__________ 2. Which term is defined as “safekeeping of goods or foods to prevent
spoilage”?
A. freezing B. packaging C. refrigerating D. storing
__________ 3. What is the equipment used for storing pastries?
A. cabinet B. chiller C. storage box D. refrigerator
__________ 4. What do you call the process of putting the product into containers
for easy distribution?
A. labeling B. packaging C. storing D. wrapping
__________ 5. What are the innovative methods of commercial food packaging?
A. canned packaging C. foil packaging
B. cardboard packaging D. plastic packaging
II. Write the word True if the statement is correct and False if it is incorrect.
__________ 1. Cold storage is the equipment above the freezing point used to
prevent perishable food from spoiling.
__________ 2. The freezing point is 0 degrees Fahrenheit and below.
__________ 3. Storing pastry maintains the product's good quality for a longer time.
__________ 4. Storage is the process of designing, evaluating, and producing
products.
__________ 5. One of the functions of packaging is an advertisement.
6
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
Lesson
Store Pastry Products
5
To become a baker-entrepreneur, you must have the skills in packaging your
bake products. Knowing how to make packaging with the use of indigenous materials
is a plus. Baker-entrepreneur usually prepares its packaging materials beforehand
for future use. This approach is helpful for the easy distribution of the finished
products.
Storing pastry products also plays a significant role in the process of pastry
production. It is one of the vital undertakings after preparation, wherein the products
are stored properly to avoid spoilage.
Proper storage of pastry products is necessary to guarantee safe food. Pastries
may stay fresh even days after baking if the packaging and storing procedures are
correct. Improper packaging may lead to a change of texture of the product. Soft
pastries may harden and vice versa. There are important things to consider when
storing pastry products and some of these are the type of pastry, the place for storage,
the shelf life of the product, and the kind of packaging materials used.
Notes to the Teacher
In this lesson, the learners are expected to know about the proper
storing techniques of pastry products. They also must know how to keep
food with the use of different packaging materials. As the teacher, guide the
students to create appropriate packaging materials. It would help them in
entering entrepreneurship in the future.
7
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
In two to three sentences, answer the following question.
What is storage?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
How will you store pastries like egg pie and cream puff?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
How will you store pastry fillings or perishable ingredients?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Explain the process of packaging.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
How did you perform?
Your performance will be rated using the rubrics below.
Rubrics for Scoring:
4 Can be able to explain answers clearly and precisely.
3 Can be able to explain the answers in a short description.
2 Cannot be able to explain the answers clearly.
1 No attempt.
Scale Description Points
4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85
1 Poor 78 - below
8
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
As many pastry products contain egg and dairy products, they present a
potential health hazard if not stored properly. Remember, proper storage means
pastries must be covered with plastic or placed in a box before storing.
Proper Storage of Pastry Products
● Pies may be placed in the freezer. It should be wrapped in aluminum foil or
placed in plastic bags.
● Pastry products that are not required for immediate consumption must be
cooled rapidly and stored in a refrigerator until needed.
● Pastry products containing uncooked eggs should handle with care, as the
raw egg is a medium in which dangerous bacteria such as salmonella can
thrive.
● Custard filling of tarts and pies should be cooked properly and cooled quickly
to avoid bacterial growth. It should immediately store in the freezer when not
in use.
● If milk and cream are used, it must not be left to stand at room temperature
for any length of time. It should be immediately stored in a clean and container
and placed in a refrigerator to prevent the risk of food poisoning.
The table below indicates the proper way of storing pastries and where to store them:
Shelf Life
Pastry
How to Store Where to Store Room
Products Refrigerator
Temperature
Pies covered or cool place or 1 to 2 days 7 days
boxed refrigerator to prevent
mold growth
Custard covered or Must be refrigerated. Consume 3 to 4 days
Tart, Nut boxed Generally, do not Immediately
with freeze well after
Custard baking.
Base
Cream puff Covered or cool place or Consume 3 to 4 days
and Eclair boxed/no refrigerator to prevent Immediately
mold growth
Fruit Pies Covered or Must be refrigerated. 1 to 2 days 7 days
boxed/ Generally, do not
freeze well after
baking.
Egg Pie Covered or Must be refrigerated. 1 to 2 days 3 to 4 days
boxed/ Generally, do not
freeze well after
baking.
9
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
Keeping Pastry Fresh for 24 to 48 Hours
If you want to have fresh pastry waiting for you in the morning, put them into
a paper bag, then put the paper bag inside a zip-lock plastic food storage bag. Gently
squeeze excess air out of the zip-lock as you close it. They can then wait for you in a
cupboard or in your pantry. Putting them in paper first rather than directly inside
the plastic helps them to retain their delicious crisp moisture without the sogginess
that can be caused by condensation on the inside of a plastic bag.
Keeping Pastry Fresh for 1 to 3 Weeks
To store pastry for as long as possible, follow the recommendations for a
week-long period. It is best to freeze them rather than to keep them in the fridge.
When it is time to eat, do not try to defrost them in the microwave. Unwrap them
on a cooling rack to defrost at room temperature.
Equipment for Storing Pastries
1. Chiller
2. Freezer
3. Refrigerator
Tips in Storing Pastry Products
● Pastries are best consumed while fresh, but most keep longer when
refrigerated, and some can even be frozen.
● Pastry dough may be frozen for up to six months.
● Unbaked pies will last for about four months in the freezer, while baked
berry pies can be frozen for six to eight months.
Packaging
● It refers to any material used to cover, contain, protect, handle, preserve,
identify, describe, promote, and market goods by a producer to the
consumer.
● It is the technology of enclosing or protecting products for distribution,
storage, sale, and use.
● It is a necessary aid to protect processed food from deterioration by
prolonging its shelf life.
● It helps in the retention of the nutrition value of pastry products.
● It prevents mechanical damage.
Major Function of Packaging
● Protect contents and extend shelf life – it provides a barrier between food
and environment, preventing the entry of microorganisms, oxygen that
causes deterioration, and odors from other materials.
● It reduces mechanical damage - during transit, loading, and unloading.
● Optimize safety and quality – prevent post-process contamination. It will
show evidence of tampering.
● Facilitate Handling – easy to transport and store.
10
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
● The convenience of use and reuse – it is easy to open and reseal. Reduce
household waste. (Take note: only edible portion are in the package)
● Identification and description of the content – package is labeled with the
name of the product and the ingredients used as well as the other
information about the product such as nutritional contents.
● Provide instruction for use – tells consumers how to handle the product
safely.
● Advertisement or Marketing tool – promote contents and brand
identification.
Packaging Materials for Storing Pastries
● Plastic container – plastics are extremely useful as they can be made in either
soft or hard forms, as sheets or containers, and with different thicknesses,
light resistance, and flexibility
● Plastic/Cellophane – transparent or colored plastic usually used for packaging
tarts, pies, and other pastry products
● Aluminum foil – is the most innovative packaging for storing food
● Paper and boxes – the example are paper bag and box in different sizes that
depend on the size of pastries
In two to three sentences, answer the following questions.
1. How will you store baked pastries?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
2. How many days can we store pastry products? Explain your answer.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
3. How can you keep the freshness of pies and pastries?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
11
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
Define the following terms.
1. Storage
2. Packaging
3. Marketing Tool
4. Mechanical Damage
5. Plastic Container
Online Learner: Watch a video clip on making different kinds of product packaging.
Make one with the use of indigenous or recycled materials.
Link: [Link]>watch
Offline Learner: From cookbooks and magazines, look for a procedure in making
different kinds of product packaging. Make one with the use of indigenous or recycled
materials.
How well did you perform?
Your performance will be rated using the rubrics below.
Rubrics for Scoring:
4 Can perform the skill without supervision and with initiative and adaptability to
problem situations.
3 Can perform the skill satisfactorily without assistance or supervision.
2 Can perform the skill satisfactorily but requires some assistance and or
supervision.
1 Can perform the skill but requires considerable assistance and or supervision.
Scale Description Points
4 Excellent 93 – 100
3 Good 86 – 92
2 Fair 79 – 85
1 Poor 78 – below
12
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
Match Column A with Column B. Choose the letter of the correct answer.
A B
_____ 1. for easy distribution A. cellophane
_____ 2. innovative methods of packaging B. refrigerator
_____ 3. to draw, fold, and cover C. plastic container
_____ 4. easy to transport and store D. facilitate handling
_____ 5. promote contents E. foil packaging
_____ 6. soft and hard forms F. wrapping
_____ 7. keeping food fresh G. storage
_____ 8. equipment for storing H. packaging
_____ 9. easily torn I. advertisement
_____ 10. transparent J. paper packaging
Make a design and label your product packaging. (Please refer to What I Can Do on
page 12)
How well did you perform?
Your performance will be rated using the rubrics below.
Rubrics for Scoring:
4 Can perform the skill without supervision and with initiative and adaptability to
problem situations.
3 Can perform the skill satisfactorily without assistance or supervision.
2 Can perform the skill satisfactorily but requires some assistance and or
supervision.
1 Can perform the skill but requires considerable assistance and or supervision.
Scale Description Points
4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85
1 Poor 78 – below
13
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
DISCIPLINE • GOOD TASTE • EXCELLENCE
City of Good Character
14
Assessment What’s More? What I Know
Matching Type Multiple Choice
h Answers may vary
e
1.b
f 2.d
d 3.b and d
i 4.b
c 5.b
b True or False
j True
a False - 0˚C
True
False-
Packaging
True
Books
JataynaT.M (2010). Exploratory Book in Bread and Pastry Module T.L.E.
Kong A.S, Arcos C. M. and Management team of BPP manual, TVL Manual
Saved pictures -Laptop
Basbas, Leonora D.(Volume I) Bread and Pastry Production
Webster’s Dictionary and Thesaurus by ATLAS (2005)
Basbas, Leonara [Link] and Living in the 21st Century
Internet:
www. [Link].
[Link]
15
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
Development Team of the Module
Writer: Rainelda DG. Jocson (SHS TI, MHS)
Editors:
Content Evaluator: Rosalina S. Cruz (MT I, PHS)
Sheilah G. Milla (HT III, FHS)
Language Evaluator: Nerissa S. Estrella (ASP II, THS)
Internal Reviewer: Joseph T. Santos ( EPS I- EPP/TLE)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent
Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent
Joseph T. Santos
Education Program Supervisor-EPP/TLE
Ivy Coney A. Gamatero
Education Program Supervisor – LRMS
For inquiries or feedback, please write or call:
Schools Division Office- Marikina City
Email Address: [Link]@[Link]
191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines
Telefax: (02) 682-2472 / 682-3989
16
City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
