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TLEBPP10 Q2 Mod7 StoringandPackagingPastryProduct v3 PDF
TLEBPP10 Q2 Mod7 StoringandPackagingPastryProduct v3 PDF
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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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
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holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.
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.
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
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
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.
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.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
What Is It
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
5
B. Packaging Materials
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
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?
What’s More
1. 2.
9
3. 4. 5.
1. _______________________________________________________________________
2. _______________________________________________________________________
3. _______________________________________________________________________
4. _______________________________________________________________________
5. _______________________________________________________________________
Directions: Fill in blank with appropriate term to complete the idea of each sentence.
Write your answer on a separate sheet of paper.
10
What I Can Do
Assessment
Multiple Choice: Directions: Choose the letter of the best answer. Write the chosen
letter on a separate sheet of paper.
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.
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.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
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
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
15
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Meralco Avenue, Pasig City, Philippines 1600
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Email Address: [email protected] * [email protected]
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