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TVL-H.E.-Bread and Pastry

Production
Quarter 1 – Module 9:
STORING AND PACKAGING
PASTRIES
TVL – Grade 11
Alternative Delivery Mode
Quarter 1 – Module 9: Storing and Packaging Pastries
First Edition, 2020

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represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Rodin Ferrero Elnar
Editors: Jonathan L. Bayaton, Jesusa D. Paladar and Leila G. de Guzman
Reviewer: Jesusa D. Paladar
Typesetters: Ivah Mae C. Estoconing and Leila G. de Guzman
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D.,TM Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr. Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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Quarter 1 – Module 9:
STORING AND
PACKAGING PASTRIES
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Bread and Pastry Production. 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.

After going through this module, you are expected to:

1. Store pastry products according to established standards and
procedures.
2. Select packaging appropriate for the preservation of product
freshness and eating characteristics.

TLE_HEBP9-12PP-IIj-6

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 What I Know

Let us determine how much you already know about storing pastry products.
Direction: Unscramble the letters below. Write your answer on your notebook.

1. tarigfrerreo - __________________________

2. ecillrh – _______________________________

3. zeerref – ______________________________

4. limaunum loif – _______________________

5. llecnahpo – ____________________________

6. staicpl niatrennoc – ____________________

7. matncoanimniot - _____________________

8. capkginga - ___________________________

9. gtraseo - ______________________________

10. ercrabti – ____________________________

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 Lesson STORING AND
9 PACKAGING PASTRIES

What’s In

What is/are the function/s of packaging?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

Notes to the Teacher

The following are information that would lead to the
activities and assessment. Some activities may need your
own discretion upon checking or you may use a rubric if
provided. Please review the activities and answer keys and
amend if necessary.

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 What’s New

Direction: Give at least 3 types of packaging materials appropriate for pastry

products. Do this activity on your notebook.

1._____________________

2. ____________________

3. ____________________

What is It

HOW TO STORE PASTRY PRODUCTS

Storing pastry products is one of the most important undertakings after

preparation wherein they are to be kept properly to avoid spoilage. The table below
indicates the proper way of storing pastries and where to store them:

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Storing Pastry Products

As many pastry products contain egg and dairy products, they present a potential
health hazard if not stored properly. Remember: proper storage means that pastries
must be covered with plastic or placed in a box before storing.

Observe the following guidelines:

1. Pastry products containing uncooked eggs should be handled with care, as
raw egg is a medium in which dangerous bacteria such as salmonella can
thrive.
2. The custard filling of tart and pies contain protein which provides food
for bacteria. If the custard (crème caramel or trifle) is not heated and cooled
properly and quickly, bacteria that are present in the custard can grow
quickly to dangerous numbers.
3. Pastry products that are not required for immediate consumption must
be cooled rapidly and stored in the refrigerator until required.
4. If milk and cream are used, like in custards, they must not be left to stand at
room temperature for any length of time. They should be kept in the
refrigerator until the last possible moment to prevent the risk of food
poisoning.

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 up to six months.

Unbaked pies will last about four months in the freezer, while baked berry pies can
be frozen for six to eight months.

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Packaging Bakery Products

This lesson describes the skills and knowledge required to package and label pastry
products for storage and transportation. It requires the ability to correct packaging
materials. The main objective of packaging is to keep pastry products in good
condition until it is sold and consumed. Correct packaging is essential to achieve
these objectives.

Definition of Packaging
Packaging refers to any material used to cover, contain, protect, handle, preserve,
identify, describe, promote, and market goods by a producer to the consumer.
Several factors are taken into consideration when designing an appropriate
packaging for goods, such as the size, shape, durability, space, and cost. It plays a
significant role especially when dealing with pastry products. Packaging helps
prolong its shelf life by preventing mechanical damage. It also helps in the retention
of the nutritive value of pastry products.

Major Functions of Packaging

oisture and any foreign odor contaminations

Packaging materials for storing pastries

1. Plastic container – plastics are extremely useful as they can be made either soft or
hard forms, as sheets or containers, and with different thickness, light resistance,
and flexibility.

2. Plastic/Cellophane – transparent or colored is usually used for packaging tarts,

pies and other types of pastries.

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 3. Aluminum foil

4. Paper boxes

How to Make your Own Cake/ Cupcake Box- Tutorial

Supplies Needed

 2 poster boards
 clear gift wrap
 hot glue gun
 exacto knife
 ruler
 a piece or cardboard, or a fancy
craft mat (to protect your table
from cuts!)
 the cake board you will use for
your cake/ cupcakes (not

Step 1
Take one poster board and lay the cake
board you will use for your cake and
measure around it. Give a little freedom,
about 1/8-1/4 inch. I like to use this fat
ruler because it is the perfect height for most
of my small cakes. It measures about 4 1/2
inches.

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 Step 2
Lightly score the poster board. DON'T cut it
all the way through. Just make a nice line
that will make for a clean fold later. Do this
with all 3 sides.

Step 3
Place the cake board back on the poster
board and measure where the last side will
start. Lightly score this line as well. I do
both sides of the ruler so I can cut off the
excess later.

Step 4

Fold all sides.

Step 5

Cut off the excess with your exacto knife.

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 Step 6
Cut ONE slit on each corner to make a flap.

Step 7
Using your hot glue gun, apply a liberal
amount of glue. I like to put a lot so the flaps
don't catch on each other when you put the
lid on.

Step 8

Hold the flap to the inner part of the poster

board for a few seconds until it sticks.

Step 9

Repeat step 8 for all 4 sides.

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 Step 10
Take your second poster board and repeat
steps 1-6. The only thing you want to do
different, is make the sides about 1/4 of an
inch shorter. This allows the top to close
smoothly over the bottom. You can see in
the picture that I adjust my ruler just a little
bit.

Step 11
Cut a square out of the middle. You can
make this as big as you like, but I usually go
with about 2 inches from the edge where it's
folded.

Step 12
Measure out a piece of gift wrap that will
cover the hole. Leave about an inch all the
way around and attach the piece of gift wrap
with a thin line of hot glue, all the way
around.

Step 13

Repeat step 7 by using your hot glue gun to

attach all the corners.

Step 14

Place lid on top of the bottom.

Congratulations! You just made your very
own cake box!

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 http://crystalscreativecreations.blogspot.com/2013/05/how-
to-make-your-own-cake-cupcake-box.htm

What’s More

Activity 1

Directions: Make a pastry box using the materials below and the steps that you
learned above.

Reminder: Always observe safety procedures and proper sanitation in every baking
activity.

Supplies Needed
• 2 poster boards
• clear gift wrap
• hot glue gun
• exacto knife/ cutter
• ruler
• a piece or cardboard, or a fancy craft mat (to protect your table from
cuts!)
• the cake board you will use for your cake/ cupcakes

Activity 2

Instruction: Enhance your pastry packaging by making your own label. Think of a
name of your pastry business and create a label for your packaging. Place it on your
packaging and let’s see how it looks. Show the breakdown of the total cost of making
the package and labelling.

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 What I Have Learned

Proper storage is very important to keep our products fresh and safe to eat. One
should be able to select appropriate containers/ storage for pastries to prolong shelf
life and avoid spoilage. In making packaging for pastry products, one must also
consider the availability and cost of the materials on top of its appearance.

What I Can Do

Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is
your learning at stake!

r Packaging Rubric
excellent good fair poor
4 pts 3 pts 2 pts 1 pts

Neatness and excellent good fair poor

Attractiveness

Quality excellent good fair poor

Time management excellent good fair poor

Cost Low moderate high Very

high

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 Assessment

Identification: Write your answer on your notebook.

____________1. An appliance or compartment which is artificially kept cool and used

to store food and drink.

____________2. A machine for cooling something, especially a cold cabinet or

refrigerator for keeping stored food a few degrees above freezing.

____________3. A refrigerated compartment, cabinet, or room for preserving food at

very low temperatures.

____________4. Aluminum prepared in thin metal leaves with a thickness less than
0.2 mm (7.9 mils)

____________5. A thin transparent wrapping material made from viscose.

____________6. Are containers made exclusively or partially of plastic

____________7. The action or state of making or being made impure by polluting or

poisoning.

____________8. Refers to any material used to cover, contain, protect, handle,

preserve, identify, describe, promote, and market goods by a
producer to the consumer.

____________9. The state of being kept in a place when not being used

____________10. A member of a large group of unicellular microorganisms which have

cell walls but lack organelles and an organized nucleus, including
some which can cause disease.

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 Additional Activities

Find out by accomplishing the Scoring Rubric honestly and sincerely.

Remember it is your learning at stake!

r Product Labelling Rubric

excellent good fair poor
4 pts 3 pts 2 pts 1 pts

Graphics Originality excellent good fair poor

Attractiveness excellent good fair poor

Quality excellent good fair poor

Time management excellent good fair poor

Cost Low moderate high Very high

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Assessment
1. refrigerator
2. chiller
3. freezer
4. aluminum foil
5. cellophane
6. plastic container
7. contamination
8. packaging
9. storage
10. bacteria
What I Know
What I know
1. refrigerator
2. chiller
3. freezer
4. aluminum foil
5. cellophane
6. plastic container
7. contamination
8. packaging
9. storage
10. bacteria
What’s new
1. Plastic container
2. Plastic/Cellophane
3. Aluminum foil
4. Paper boxes
Answer Key
References
http://www.luvyu.com/deli.html
https://www.dreamstime.com/stock-image-croissant-image11931781
https://www.shutterstock.com/image-photo/croissants-plastic-bag-779262778
https://www.alamy.com/fresh-homemade-french-croissants-with-filling-in-a-
transparent-cellophane-bag-with-a-tag-on-a-black-table-image236490249.html
https://www.cakecraftshop.co.uk/shop/3/28/
https://blog.williams-sonoma.com/how-to-blind-bake-a-pie-or-tart/
https://www.reynoldskitchens.com/tips/making-and-storing-perfect-pie-crusts/
https://www.containerstore.com/s/gift-packaging/gift-boxes/pie-and-pastry-gift-
box/12d?productId=10033464
http://crystalscreativecreations.blogspot.com/2013/05/how-to-make-your-own-
cake-cupcake-box.html
Bread and Pastry –Technical-Vocational-Livelihood Track Manual First Edition
2016
Professional baking 6th edition Wayne Gisslen

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net

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