10

Technology and
Livelihood Education
Quarter 2 - Module 7
Storing and Packaging Pastry
Products
Bread and Pastry Production NC II

CO_Q2_TLE10_ Module 7
Technology and Livelihood Education – Grade 10
Alternative Delivery Mode
Quarter 2 – Module 7: Storing and Packaging Pastry Products
First Edition, 2020

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 10
Technology and
Livelihood Education
Quarter 2 - Module 7
Storing and Packaging Pastry
Products
Bread and Pastry Production NC II

1
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear learners,
can continue your studies and learn while at home. Activities, questions, directions,
exercises, and discussions are carefully stated for you to understand each lesson.
Each SLM is composed of different parts. Each part shall guide you step-by-
step as you discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in each

SLM. This will tell you if you need to proceed on completing this module or if you
need to ask your facilitator or your teacher’s assistance for better understanding of
the lesson. At the end of each module, you need to answer the post-test to self-check
your learning. Answer keys are provided for each activity and test. We trust that you
will be honest in using these.
In addition to the material in the main text, Notes to the Teacher are also
provided to our facilitators and parents for strategies and reminders on how they can
best help you on your home-based learning.
Please use this module with care. Do not put unnecessary marks on any part
of this SLM. Use a separate sheet of paper in answering the exercises and tests. And
read the instructions carefully before performing each task.
If you have any questions in using this SLM or any difficulty in answering the
tasks in this module, do not hesitate to consult your teacher or facilitator.
Thank you.
 Lesson Storing Pastry Products and
Selecting Packaging Appropriate
7 for the Preservation of Product
Freshness

What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the concepts of bread and pastry production. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes your vocabulary level. 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. This module provides you the
necessary information and activities to enrich your knowledge and skills in preparing
and presenting pastries.

Lesson 7 –Storing and Packaging Pastry Products

After going through this module, you are expected to:
1. discuss the standards and procedures of storing pastry products;
2. select packaging appropriate for the preservation of product freshness and
eating characteristics; and,
3. store pastry products according to established standards and procedures.

What I Know

Multiple Choice: Direction: Choose the letter of the best answer. Write the chosen
letter of your answer on a separate sheet of paper.

1. To keep the pastry products in good condition is the main objective of

_____________.
a. Covering c. Preserving
b. Packaging d. Wrapping

1
2. Pies and pastries that filled with creams can be stored in a chiller for
_____________.
a. 3 days c. 3 months
b. 5 days d. 5 months
3. The packaging materials that directly contact with the product is_________________.
a. Aluminum Foil c. Secondary packaging
b. Primary packaging d. Wrapper

4. Which packaging materials required for transportation, properly storage and

handling?
a. Aluminum foil c. Secondary packaging
b. Primary packaging d. Wrapper
5. Which type of packaging materials is made of transparent boxes to display the
actual appearance of the products?
a. Aluminum foil c. Display boxes
b. Cardboard boxes d. Poly bag
6. What packaging material is a good conductor of heat, light and space economy?
a. Aluminum foil c. Display boxes
b. Cardboard boxes d. Poly bag
7. Unbaked pies and pastries can be stored in the freezer for ___________________.
a. 1-2 month c. 3-4 months
b. 2-3 month d. 4-6 months
8. Which type of packaging material is tied through twist or ties with bands?
a. Poly bag c. Vertical pouches
b. Shrink wrapped d. Tube packaging
9. Which is usefor wrapping food to keep water out or in and to keep the aroma of
baked product?
a. Aluminum foil c. Vertical pouches
b. Shrink wrapper d. Wax paper
10. What storing technique is used to draw, fold, and cover the bakery product?
a. Chilling c. Refrigerate
b. Folding d. Wrapping
11. Unbaked and baked pastries can be stored in the freezer except ____________
a. Cream puffs and eclairs
b. Pastries with cream filings
c. Pies with fruit filings
d. Pies with meringue toppings
12. The first concern of every pastry baker should be the
a. Customers satisfaction
b. Packaging designs
c. Packaging materials
d. Pastries shelf life
13. Pastries that are not required for immediate consumptions must be
a. Cool rapidly and stored in the refrigerator.
b. Cover and place inside the freezer.
c. Place in a pastry box for storage.
d. Wrapped immediately with foil and stored.

2
14. What is the main function of packaging?
a. For advertising the pastries product to the consumers.
b. For transporting pastries.
c. To differentiate the product from the other bakers.
d. To keep pastry products in good condition until sold.
15. One of the innovative methods of commercial packaging is ______________.
a. Canned packaging c. Freezing packaging
b. Foil packaging d. Refrigeration packaging

What’s In

Before moving on, on how to store your pastry products let us review first the process
on how to present your pastries. Do the activity below.

Identification: Directions: Re-arrange the jumbled letters below to answer the what
is being asked. Write your answer on a separate sheet of paper.

1. The baked pastry to served is INMA MTEI

considered as the __________________
2. This is added to the plated pastry to UACES
add moisture. ____________________
3. Garnishes should be ______________ DLEIBE
4. This should be harmonize-never OLRCO
clash in garnishing pastry. _________
5. This is done by weaving the strips of ELTTIAC
pastry crust. _____________________
Give the 10 decorative edges design of pastry products
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.

3
 What’s New

Activity 1. Essay
Directions: Kindly answer the questions below. Write your answer on a separate
sheet of paper.
1. What are the packaging materials that you usually observed in taking out orders
or in every bakery shops? Give at least 5 examples.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

2. Is there an appropriate packaging materials for every baked product, why?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

What Is It

Packaging - it is defined as any materials of any nature to be used for the

containment, protection, handling, delivery and preservation of goods from the
producer to the user or consumer. Factors to consider in packaging is the size, shape,
durability, space and cost. Its main objective is to keep pastry products in good
condition until it is sold.
Packaging plays a significant role in bakery products in increasing shelf life,
preventing mechanical damage, marketing, nutrition value and displaying food safety
related warnings.
I. Storing Pastry Products
A. How to store Pastry Products?
Pastry Products How to store Where to store and Shelf-
life
Pies and pastries Covered or boxed Chiller Freezer
cream filed 3 days 4-6 months
Custard tart, nut Covered or boxed Chiller Freezer
with custard base 2- 3 days 2-3 months
Cream puffs and Covered or boxed Chiller Freezer
Eclairs 2-3 days 2-3 months

4
 Fruit Pies Covered or boxed Chiller Freezer
2-3 days 5 months
Egg Pies Covered or boxed 2-3 days
Unbaked pies and Covered or boxed Chiller 4-6 months
pastries 2-3 days

B. Things to consider in Storing Pastry Products

1. Customers satisfaction should be the first concern of pastry bakers.
2. Procedures for handling, storing, and disposing should be followed at all
times.
3. Bakery products vary in characteristics and therefore each type has each
specific direction how to store these products.
4. Selection of packaging materials appropriate for the preservation of product
must be underscored because some packaging affect aroma and eating
characteristics.
5. Pastries are best consumed while fresh, but most keep longer when
refrigerated, and some can even be frozen.
6. Pastry dough may be frozen up to six months.
7. Pastry products that are not required for immediate consumption must be
cooled rapidly and stored in the refrigerator until required.
8. For open faced pastries, cover the filling loosely with wax paper.
9. For pies with top crust. Cover only the cut openings on the two sides with
plastic wrap or wrap the whole before freezing.
10. Pies with meringue toppings should not be frozen.

C. Purpose of Packaging Pastry Products

1. Protect from damages in transit and loading and unloading.
2. Protects from loss of moisture and any foreign odor contaminations.
3. Protect from foreign body infestation.
4. Provides legal compliance for values and ingredients for consumers.
5. Serves as an advertisement of the products.
6. Provides all information about the product for the consumers.
7. It should help consumer carry, store and handle easily features like tear
tape and incision cut and sealable pouches.
8. Maintains the shelf life of baked products.
9. Acts as barriers to heat, moisture, aroma and others.

II. Packaging Materials for Storing Pastries

A. Two Types of packaging Materials used in Baking Industry
1. Primary Packaging - the packaging material which comes directly contact
with product.
2. Secondary Packaging - packaging that required basically for transportation/
storage and handling.

5
B. Packaging Materials

1. Aluminum Foil - offers unique properties like; compatibility, heat

conductivity and resistance, hygiene, durability and strength, multi-mode
heating or cooking, decorative potential, lightness and space economy,
sustainability, and good presentation

2. Plain cardboard Boxes - these are used by many manufacturers to pack

pastries to differentiate its product from competitors and for conducive
handling.

https://tinyurl.com/y97w6anp

3. Display boxes - these packets are arranged in display boxes manually and
then these boxes are shrinked wrapped, consumers can see the products
through these transparent films.

https://tinyurl.com/y8v4fl4t

6
4. Vertical Pouches Sachet - these are used to prevent from any damage at
with ease to handle and store and arrange in vertical form.

https://tinyurl.com/yan8kya8

5. Shrink wrapped/ over wrapped boxes and trays - it is done on boxes to

give an attractive look to consumers with additional safety to the products.

https://tinyurl.com/y8jbp656https://tinyurl.com/ybgc4h7d

6. Poly bags - these are tied through twist or tie with bands or sticker.

https://tinyurl.com/yabs5e93

7
7. Tube packaging - this is also used by bakery manufacturers for cookies
and biscuits for their premium products.

https://tinyurl.com/ycpwapy7

8. Laminated packaging

https://tinyurl.com/y8yd5e43https://tinyurl.com/yd3xya4h

9. Wax paper packaging - use for wrapping food for storage to keep water out
or in and to keep the aroma of baked product.

https://tinyurl.com/y8yzu2rq

8
 10. Vacuum packaging = its principal purpose is to remove oxygen by pulling
the packaging material into intimate contact with the product.

https://tinyurl.com/y9ae6pzu

Wow! Thank you for reading and understanding it. I hope you learned
from the reading you did a while ago. I supposed you are now excited
to explore on another activity. Are you ready?

Illustrated by: CLPC

What’s More

Activity 1. Guess What?

Direction: Identification: Identify the packaging materials below and give a brief
description or uses. Write your answer on a separate sheet of paper.

1. 2.

9
3. 4. 5.

Activity 2. Enumerate 5 things to consider in storing pastry products.

1. _______________________________________________________________________
2. _______________________________________________________________________
3. _______________________________________________________________________
4. _______________________________________________________________________
5. _______________________________________________________________________

What I Have Learned

Directions: Fill in blank with appropriate term to complete the idea of each sentence.
Write your answer on a separate sheet of paper.

1. Customers ______________ should be the first concern of pastry bakers.

2. Procedures for handling, storing, and disposing should be followed at ___________.
3. Bakery products vary in ______________ and therefore each type has each specific
direction how to store these products.
4. The two types of packaging materials are _________________ and ______________.
5. Selection of packaging materials appropriate for the preservation of product must
be _______________.
6. ______________ are best consumed while fresh, but most keep longer when
refrigerated, and some can even be frozen.
7. Pastry dough may be frozen up to _________________.
8. For open faced pastries, cover the filling loosely with ______________.
9. For pies with top crust. Cover only the ______________ on the two sides with plastic
wrap or wrap the whole before freezing.
10. Pies with meringue toppings should ________________.
11. Packaging act as _______________ to heat, moisture, aroma and others.
12.Packaging provides legal compliance for __________ and ______________for
consumers.
13.Packaging protects pastries from loss of _____________ and foreign odor
contamination.
14. Packaging maintains the ________________________of baked products.
15.The three equipment for storing pastries are _____________, ______________,
_____________.

10
 What I Can Do

Directions: Identify appropriate packaging material and perform packaging and

proper storage on the identified pastry below. Your performance will be assessed base
from the criteria given. Let your parent or guardian evaluate your performance.
1. Single crust custard pie
2. Peanut tarts

Dimension Performance Level

Very Needs
Excellent Satisfactory Points
Satisfactory improvement
(4 pts.) (2pts.) Earned
(3 pts.) (1 pt.)
Use of tools and
equipment and
appropriate packaging
material
Application of procedures
Safety work habits
Completeness of task
Time management

Assessment

Multiple Choice: Directions: Choose the letter of the best answer. Write the chosen
letter on a separate sheet of paper.

1. The packaging materials that directly contact with the product

is_________________.
a. Aluminum Foil c. Secondary packaging
b. Primary packaging d. Wrapper
2. Which packaging materials required for transportation, properly storage and
handling?
a. Aluminum foil c. Secondary packaging
b. Primary packaging d. Wrapper
3. To keep the pastry products in good condition is the main objective of
_____________.
a. Covering c. Preserving
b. Packaging d. Wrapping
4. Pies and pastries that filled with creams can be stored in a chiller for
_____________.
a. 3 days c. 3 months
b. 5 days d. 5 months

11
5. What packaging material is a good conductor of heat, light and space economy?
a. Aluminum foil c. Display boxes
b. Cardboard boxes d. Poly bag
6. Which type of packaging materials is made of transparent boxes to display the
actual appearance of the products?
a. Aluminum foil c. Display boxes
b. Cardboard boxes d. Poly bag
7. Which type of packaging material is tied through twist or ties with bands?
a. Poly bag c. Tube packaging
b. Shrink wrapped d. Vertical pouches
8. Unbaked pies and pastries can be stored in the freezer for ___________________.
a. 1-2 month c. 3-4 months
b. 2-3 month d. 4-6 months
9. Which is usefor wrapping food to keep water out or in and to keep the aroma of
baked product?
a. Aluminum foil c. Vertical pouches
b. Shrink wrapper d. Wax paper
10. Unbaked and baked pastries can be stored in the freezer except ____________
a. Cream puffs and eclairs
b. Pastries with cream filings
c. Pies with fruit filings
d. Pies with meringue toppings
11. What storing technique is used to draw, fold, and cover the bakery product?
a. Chilling c. Refrigerate
b. Folding d. Wrapping
12. The first concern of every pastry baker should be the
a. Customers satisfaction
b. Packaging designs
c. Packaging materials
d. Pastries shelf life
13. One of the innovative methods of commercial packaging is ______________.
a. Canned packaging
b. Foil packaging
c. Freezing packaging
d. Refrigeration packaging
14. What is the main function of packaging?
a. For advertising the pastries product to the consumers.
b. For transporting pastries.
c. To differentiate the product from the other bakers.
d. To keep pastry products in good condition until sold.
15. Pastries that are not required for immediate consumptions must be
a. Cool rapidly and stored in the refrigerator.
b. Cover and place inside the freezer.
c. Place in a pastry box for storage.
d. Wrapped immediately with foil and stored.

How did it go? Were you able to get them correctly

12
Illustrated by: CLPC
 Additional Activity

Activity 1. Essay: Directions: Kindly answer the questions below. Write your answer
on a separate sheet of paper. Rubrics will be used to evaluate your answers.
1. State the difference of primary packaging from secondary packaging.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

2. Why do we need to store and pack pastries?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

Criteria 4 3 2 1
Clarity Exceptionally Generally clear Lacks clarity Unclear
clear and easy and quite easy and difficult to cannot
to understand to understand understand understand
Comprehen- Thorough and Substantial Partial or not Misunder-
siveness comprehensive explanation comprehensive standing or
explanation explanation serious
misconception
on the
explanation
Relevance Highly relevant Generally Somewhat Irrelevant
relevant relevant

Congratulations, you can move now to the next module.

Illustrated by: CLPC

13
 14
Assessment What's More What I Know
1. B 1. Poly bags these are tied
2. C through twist or tie with 1. B
3. B bands 2. A
4. A 2. Cardboard boxes = this 3. B
5. A is use by producers to 4. C
6. C differentiate its products 5. C
7. A 6. A
from competitors
8. D 7. D
3. Vertical pouches = used
9. D 8. B
10. D to prevent from any 9. D
11. D damage at with ease to 10. D
12. A handle and store 11. D
13. A 4. Shrink wrapped = it is 12. A
14. D done to give an attractive 13. A
15. A look to consumers with 14. D
additional safety to the 15. A
products.
5. Display boxes = What’s In
consumers can see the
products through these 1. Main item
2. Sauce
transparent films.
3. Edible
4. Color
What I have learned 5. Lattice
6. Plait
1. satisfaction 7. Braid
2. all times 8. Fork pressed
3. characteristics 9. Rope
4. Primary packaging 10. Snipped
Secondary 11. Feathering
packaging 12. Scalloped
5. underscore 13. Crimped
6. Pastries 14. Cut-outs
7. six months 15. Checker board
8. wax paper
9. cut openings
10. not be frozen
11. barriers
12. values and
ingredients
13. moisture
14. shelf-life
15. freezer,
refrigerator, chiller
Answer Key
References

De Los Reyes, Cecilia Elena P.Ed.D,Anero, Marjorie B.MA VEd.Bread and Pastry
Production. LORIMAR Publishing Inc. Quezon City, Philippines.p.76-77

Kong, Aniceta S. et.al.,Bread and Pastry Production Manual. Sunshine Interlinks

Publishing House, Quezon City, Philippines.2016, p.112-114
Packaging Materials Used in Baking Industry. Access on July 15, 2020. from
https://www.slideshare.net/krushnayadavdk/yadav-ppt.

15
 For inquiries or feedback, please write or call:
Department of Education - Bureau of Learning Resources (DepEd-BLR)
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Meralco Avenue, Pasig City, Philippines 1600
Telefax: (632) 8634-1072; 8634-1054; 8631-4985
Email Address: [email protected] * [email protected]
Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: [email protected] * [email protected]