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9
Technology and
Livelihood Education
Quarter 2, Wk.10 - Module 9
Store Pastry Products according to Established
Standards and Procedures

Department of Education ● Republic of the Philippines

Technology and Livelihood Education- Grade 9
Alternative Delivery Mode
Quarter 2, Wk.10 - Module 9: Store Pastry Products according to Established
Standards and Procedures
First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any
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Published by the Department of Education – Division of Cagayan de Oro

Schools Division Superintendent: Roy Angelo E. Gazo, PhD.,CESO V

Development Team of the Module

Writer: Juvy L. Buhion
Content and Language Evaluators: ___________________________
Reviewers: Ma. Corazon P. Ypil
Illustrator/Layout Artist: Sanny O. Delfin
Management Team
Chairperson: Roy Angelo E. Gazo, PhD, CESO V
Schools Division Superintendent

Co-Chairpersons: Nimfa R. Lago, MSPh, PhD, CESE

Assistant Schools Division Superintendent

Members: Henry B. Abueva OIC-CID Chief

Blair D. Castillon, PhD., EPS-EPP/TLE
Sherlita L. Daguisonan, LRMS Manager
Meriam S. Otarra, PDO II
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Printed in the Philippines by
Department of Education – Division of Iligan City
Office Address: General Aguinaldo, St., Iligan City
Telefax: (063)221-6069
E-mail Address: iligan.city@deped.gov.ph
 9
Technology and
Livelihood
Education
Quarter 2, Wk.10 - Module 9
Store Pastry Products according to Established Standards
and Procedures

This instructional material was collaboratively developed and reviewed

by select teachers, school heads, and Education Program Supervisor in
EPP/TLE of the Department of Education - Division of Iligan City. We
encourage teachers and other education stakeholders to email their
feedback, comments, and recommendations to the Department of Education-
Iligan City Division at iligan.city@deped.gov.ph or Telefax: (063)221-
6069.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

This page is intentionally blank
 Table of Contents

What This Module is About........................................................................................................................i

What I Need to Know...................................................................................................................................ii
How to Learn from this Module................................................................................................................ii
Icons of this Module....................................................................................................................................iii

What I Know.................................................................................................................................................iii

Lesson 1:
Store Pastry Products according to Established Standards and Procedures
What I Need to Know........................................................................................... 1
What’s New ....................................................................................................... 1
What Is It............................................................................................................... 2
What’s More ......................................................................................................... 3
What I Have Learned........................................................................................... 4
What I Can Do...................................................................................................... 5

Summary ………………………………………………………………………………………. 5
Assessment: (Post-Test) …………………………………………………………………….. 6
Key to Answers............................................................................................................................ 7
References................................................................................................................................... 8
This page is intentionally blank
What This Module is About

This module deals with the knowledge, skills, and attitudes required in storing
pastry products. It deals on appropriate storage based on the standards and
procedure of preserving pastry products.
Storing pastry products is one of the most important undertakings after
preparation wherein they are to be kept properly to avoid spoilage.
In this module you will learn some insights on how to store pastry products.
This specifically crafted to focus on the different activities that will assess the level of
knowledge and skills that you are expected to perform the required competencies
after going through this learning material.

What I Need to Know

After completing this module, you should be able to:

1. Store pastry products according to established standards and
procedure;

i
How to Learn from this Module
To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that

Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.

ii
 What I Know (PRE TEST)

Let us determine how much you already know about storing pastry
products according to established standards and procedure.

Multiple Choice. Read and analyze the questions carefully. Choose the correct
answer and write the letter only in your answer sheet.
1. What is the best way to do for a newly baked pastry?
a. Consumed as soon as possible c. Placed in a box before storing
b. Kept in the refrigerator d. place in a freezer
2. What does proper storage means for the pastry products?
a. Pastries must be cooled rapidly c. Pastry must be frozen
b. Pastry must be refrigerated d. It must be covered before storing
3. What can you say about pastry products conatining uncooked eggs that should be
handled with care?
a. Raw eggs is a medium of salmonella c. consumed as soon as possible
b. Might be a risk for food poisoning d. bacteria can grow quickly
4. The following are the equipment used for storing pastries EXCEPT;
a. Chiller b. freezer c. refrigerator d. cooler
5. What is the shelf life of a pastry dough?
a. Maybe frozen up to five months c. maybe frozen up to nine months
b. Maybe frozen up to one month d. maybe frozen up to six months
6. Where to store the cream puff and eclair?
a. Refrigerator b. freezer c. cooler d.chiller
7. How to store pastry product that contains milk and cream?
a. Pastry must be covered or boxed before storing c. placed in an open container
b. Pastry must be kept in the refrigerator d. pastry must be kept chilled
8. What will happen if the custard is not heated and cooled properly and quickly?
a. Lead to food poisoning c. bacteria present in the custard can grow quickly
b. Salmonella can thrive d. the food taste will deteriorate
9. What to do with those pastries that are not required for immediate consumption?
a. It must be cooled rapidly and stored in the refrigerator until required.
b. It must be cooled right away and stored in the freezer until required.
c. It must be cooled quickly and stored in the chiller until required.
d. It must be cooled rapidly and stored in the cooler until required.
10. When storing pastry products, make it sure it is labelled and _____;
a. Stored away from strong odours c. stored together with other products
b. Stored with cover d. stored without labelling

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This page is intentionally blank
 Lesson

1 Store Pastry Products

What I Need to Know

This module deals with the knowledge, skills, and attitudes required in storing
pastry products. It also deals with the proper ways of storing pastries and how to
store them based on the standards and procedure of preserving pastry products.
At the end of the lesson, you should be able to:
1. Identify the proper ways of storing pastries and where to store them; and
2. Value the importance of storing pastry products according to established
standards and procedure.

What’s New
Activity 1.1: SUPPLY ME
Direction: Study the table below and supply what is being asked in the
situation.

PASTRY PRODUCTS Where to Store

1.
https://images.app.goo.gl/yYyWTKDZLmwgQbae7

2.

https://images.app.goo.gl/
cwTTQW9kdmchgvMM6

3.
https://images.app.goo.gl/Y5YuZgpaRCAFQQyp8

1
 What Is It
Storing pastry products is one of the most important undertakings after
preparation wherein they are to be kept properly to avoid spoilage.
By practicing proper humidity control for baked goods and following storage
recommendations, you’ll maximize the shelf life of baked products, reduce waste and
ensure the quality of manufactured products.
The table below indicates the proper way of storing pastries and where to store
them:

Pastry Products How to store Where to store

Pies Covered or Cool place or refrigerator to prevent mold
boxed growth.
2
Custard tart, nut Covered or Must be refrigerated. Generally do not
with custard base boxed freeze well after baking.
Cream Puff and Covered or Cool place or refrigerator to prevent mold
Eclair boxed growth.
Fruit Pies Covered or Must be refrigerated. Generally do not
freeze well after baking.
boxed
Egg Pie Covered or Must be refrigerated. Generally do not
freeze well after baking.
boxed

Storing Pastry Products

As many pastry products contain edd 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 befroe using.

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 (creme 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.

2
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

https://images.app.goo.gl/ZWCQz7FvrPoDJ8o89

https://images.app.goo.gl/Kcxmi7J9sFocKVoG9

https://images.app.goo.gl/qo57p47S9NgkmG4x9
Tips in Storing Pastry Products

1. Pastries are best consumed while fresh, but most keep longer when refrigerated,
and some can even be frozen.
2. Pastry dough may be frozen up to six months.
3. Unbaked pies will last about four months in the freezer, while baked berry pies can
be frozen for six to eight months.

To maintain the eating quality of pastry items:

 Use as soon as possible
 Cover to protect from environment
 Keep chilled
 Keep dry

What’s More
Activity 1.2: IDENTIFY ME!
Direction: Study the different pastry products below and write the proper way
of storing them. Write the your correct answer/s on the space provided in your
answer sheet.
1. Fruit Pies 3. Egg Pie

https://images.app.goo.gl/xPEnrqptp3774s597 https://images.app.goo.gl/wqrwVkzkbqx9e2kN8

3
 2. Cream Puff and Eclair 4. Pies

https://images.app.goo.gl/u194LTL7mEpyzoxj8 https://images.app.goo.gl/SopXKZCCxjP6wxXw5

5. Custard tart, nut with custard base

https://images.app.goo.gl/UE1bzNA1Wgk8gjoP9

Pastry Products Where to store

1. Raspberry Pie
2. Chocolate Eclairs
3. Filipino Egg Pie
4. Chicken Pot Pie
5. Custard with Nutmeg

What I Have Learned

Activity 1.3 Shout it out!

DIRECTION: Discuss your answer/s briefly.

1. What tip in storing pastry products you can suggest to a firend who has a
pastry dough but will be using it a month from now?
2. Pastries are best consumed while fresh but if you cannot consumed it right
away, what are you going to do?
3. Where to store unbaked pastries and how many months will it last in that
storage?

4
 What I Can Do
Activity 1.4: It’s Time to Reflect

Direction: Reflect on those pastry products you have tasted and discuss on
line how to store them according to storage standards and procedure.

Your output will be rated using the on line discussion rubric below:

SCORE CRITERIA
Discussion postings display an excellent understanding of the
4
standard and procedure of storing pastry products.
Discussion postings display an understanding of the standard
3
and procedure of storing pastry products.
Discussion postings does not totally reflect on the standard and
2
procedure of storing pastry products.
The posting fails to discuss the standard and procedure of
1
storing pastry products.

Summary
In storing pastry products, the following must be remembered:

• Pies, cream puff and eclair must be cooled or placed in a refrigerator to

prevent mold growth

• Custard tart, fruit pies and egg pie must be refrigerated and do not freeze well
after baking.

5
• Proper storage means that pastries must be covered with plastic or placed in a
box before storing.

To maintain the eating quality of pastry items:

 Use as soon as possible
 Cover to protect from environment
 Keep chilled
 Keep dry

Equipment for Storing Pastries

• Chiller
• Freezer
• Refrigerator

6
 Assessment: (Post-Test)

Multiple Choice. Read and analyze the questions carefully. Choose the correct
answer and write the letter only in your answer sheet.
2. What is the best way to do for a newly baked pastry?
a. Consumed as soon as possible c. Placed in a box before storing
b. Kept in the refrigerator d. place in a freezer
2. What does proper storage means for the pastry products?
a. Pastries must be cooled rapidly c. Pastry must be frozen
b. Pastry must be refrigerated d. It must be covered before storing
3. What can you say about pastry products conatining uncooked eggs that should be
handled with care?
a. Raw eggs is a medium of salmonella c. consumed as soon as possible
b. Might be a risk for food poisoning d. bacteria can grow quickly
4. The following are the equipment used for storing pastries EXCEPT;
a. Chiller b. freezer c. refrigerator d. cooler
5. What is the shelf life of a pastry dough?
a. Maybe frozen up to five months c. maybe frozen up to nine months
b. Maybe frozen up to one month d. maybe frozen up to six months
6. Where to store the cream puff and eclair?
a. Refrigerator b. freezer c. cooler d.chiller
7. How to store pastry product that contains milk and cream?
a. Pastry must be covered or boxed before storing c. placed in an open container
b. Pastry must be kept in the refrigerator d. pastry must be kept chilled
8. What will happen if the custard is not heated and cooled properly and quickly?
a. Lead to food poisoning c. bacteria present in the custard can grow quickly
b. Salmonella can thrive d. the food taste will deteriorate
9. What to do with those pastries that are not required for immediate consumption?
a. It must be cooled rapidly and stored in the refrigerator until required.
b. It must be cooled right away and stored in the freezer until required.
c. It must be cooled quickly and stored in the chiller until required.
d. It must be cooled rapidly and stored in the cooler until required.
11. When storing pastry products, make it sure it is labelled and _____;
a. Stored away from strong odours c. stored together with other products
b. Stored with cover d. stored without labelling
7
 Key to Answers

Pre/Post Assessment
1. A
2. D
3. A
4. D
5. D
6. A
7. B
8. C
9. A
10. A

Activity 1.1 Supply Me!

1. Cool place or refrigerator to prevent mold growth.
2. Must be refrigerated. Generally do not freeze well after baking.
3. Cool place or refrigerator to prevent mold growth.

Activity 1.3 Identify ME!

1. Must be refrigerated. Generally do not freeze well after baking.
2. Cool place or refrigerator to prevent mold growth.
3. Must be refrigerated. Generally do not freeze well after baking.
4. Cool place or refrigerator to prevent mold growth.
5. Must be refrigerated. Generally do not freeze well after baking.

Activity 1.3 Shout it OUT!

1. Pastry dough if not used must be kept in the freezer and will last up to six months
2. It must be refrigerated or to keep it longer placed in the freezer.
3. Store it in the freezer for foru months.

8
References

 Kong, Aniceta S, Cristeta M Arcos, Anecita P Domo, and Maila A Dogelio. Bread
and Pastry Production Manual. Pasig City, Philippines: Department of Education,
2016.

 https://www.academia.edu/10040757/
CBLM_BPP_Prepare_and_Produce_PAstry_Products

 https://www.slideshare.net/joan_vizconde7/learning-module-in-bread-and-pastry-
productionuc2-prepare-and-produce-pastry-products

 https://www.academia.edu/34046547/
BREAD_AND_PASTRY_PRODUCTION_NCII_MODULE

 https://www.academia.edu/36057937/
K12_Learning_Module_in_Basic_Baking_and_Bakeshop_Production

9
For inquiries and feedback, please write or call:

Department of Education – Division of Iligan City

Office Address: General Aguinaldo, St., Iligan City

Telefax: (063)221-6069

E-mail Address: iligan.city@deped.gov.ph

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