Grade

TLE - HE
BREAD AND PASTRY PRODUCTION
QUARTER 3 – MODULE 7
STORE GATEAUX, TORTES AND CAKES

Prepared by:
JANICE E. TULIO
JHS Teacher
Introduction:

This module will be tackling the lesson on “STORE GATEAUX, TORTES AND
CAKES.”

Freshly baked cakes, muffins, pastries, biscuits and loaves are best stored unfrosted.
Allow to cool completely, then remove it from the baking container and place directly on a
piece of plastic wrap. DO NOT put it on a plate before enclosing it in the plastic wrap. Tightly
wrap the individual item in the plastic.

 Store at correct temperature and conditions of storage and maintain maximum

eating quality, appearance and freshness

Gateaux and Tortes can be harder to store than other bakery

products.

Product needs to be stored at correct temperature and conditions

may relate to:

• Away from strong odours

All gateaux need to be protected from strong odours like onion, garlic that may be present in
some cool rooms in kitchens.
In larger kitchens there will be dedicated controlled storage for
gateaux and tortes.
Controlled storage is a term that covers ‘chilled, enclosed spaces’
and ‘room temperature, enclosed spaces’ areas.

• Cool room temperature

Most Gateaux will need to be chilled because of the nature of the
ingredients.
All food cool rooms must operate below 4ºC.
Some tortes do not need to be chilled and should not be chilled because chilling will spoil the
flavour of the product.

• Appropriate containers
Placing gateaux and tortes into boxes when sold is the best way of ensuring that the product
travels to the place on consumption intact.
Care needs to be taken that edges and top decorations are not damages when packages do
not get damaged.
When applying decorations packages sizes need to be taken into considered.

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Here are some boxes and containers you can use to store the products.

Cake Take-Out Containers

Clear Hinged Take-Out Containers

Cake boxes

• Labelling
Labelling is required in the modern world. Labelling must be adhered to outside packages.
It informs the customer who is able to make a choices and it does protect the manufacturer
against unfounded complaints.

Labelling should have the following required details:

a. Brand name/Product name
The common name or descriptive phrase on a food package must be easy to understand by
the customer who buys the food product. The name or phrase must be on the part of the
package that the customer is most likely to see first (usually, the front or the top of the
package). The species of fish (example: dried herring) or the type of nut (example: walnut)
must be listed.
b. Company contact information
The name and address the manufacturer (or another firm who packs, imports, or distributes
the product) must be on the label. If you are the manufacturer (you make the product), your
street, city, state, and zip code must be on the label. A street address is not required if your
firm is in the local telephone directory. (A website cannot be used instead of an address). Or,
if you are NOT the manufacturer, the label must state your relationship to the product. For
example, Packed for, Manufactured for, Imported by, or Distributed by (Your Business) and
your street, city, state, and zip code. A street address is not required if your firm is in the local
telephone directory. A website cannot be used instead of an address.
c. List of ingredients
All ingredients in a food product must be listed in order by weight. The ingredient that weighs
the most is first, and the ingredient that weighs the least is last. Example: Ingredients:
crabmeat, water, salt, citric acid, and sodium metabisulfite as a preservative.
THE 8 MAJOR FOOD ALLERGENS (Eggs, Fish, Milk, Peanuts, Shellfish, Soy, Tree
Nuts, Wheat)

INGREDIENTS THAT ARE MAJOR FOOD ALLERGENS MUST BE ON THE LABEL!

If a food product contains a major food allergen, the allergen must be on the label. For tree
nuts, label must state the exact type (examples: almonds, pecans, walnuts). For fish and

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shellfish, labels must state the species (examples: crab, flounder, shrimp). List food allergens
in at least ONE of three ways:

1. Name of allergen in the list of ingredients (example: crabmeat)

2. Name of allergen next to ingredient that does not say what allergen is in it (example:
flour (wheat)).
3. All major food allergens after the word “contains” (example: Contains: egg, soy, wheat)
d. Packaging size
The total weight of a food product must be on the bottom 30% of the principal display panel
(the front or top of the package). For most food products, the weight must be in both ounces,
pounds, or fluid ounces and in grams, kilograms, milliliters, or liters.
e. Nutritional Facts Panel
The Nutrition Facts panel is required on most food labels, but not all. Products that are exempt
do not need to have a Nutrition Facts panel. For example, food served in a restaurant is
exempt. Food manufactured by a small business can be exempt, but a small business must
apply yearly to the FDA for an exemption.
f. Safe Handling Instructions
Baked products label must have safe handling instructions that help people know how to
handle and cook the product safely. On the right is a standard label. Any safe handling
instructions on meat or poultry labels must look exactly like this.
Any legally required details should be listed first, for you must include these on the label and
they sometimes have to go in specific places.

ALL FOOD LABELS MUST BE IN ENGLISH!

A label may have information in another language, but all the required parts of a food
label must be in English and in the other language. No English on a label may lead to problems
during an inspection.
The PHILIPPINE LABELLING LAW or the REPUBLIC ACT 3720 (FOOD, DRUG AND
COSMETIC ACT prescribes rules and regulations for the packaging and labelling of foods
distributed in the Philippines.

Bureau of food and Drug (BFAD) interprets regulations and details of RA 3720 to
provide lists of substances permitted for use in food and food packaging materials. The parts
of the label must:
Principal Display Panel (PDP) or Alternate Principal Display Panel this is the portion
of the package label that is most likely to be seen by the consumer. Sometimes, a food
package may also have an alternate principal display npanel, which refers to the other
surface of the package that is also suitable for display as PDP.

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 • Cool room placement
Delicate products need to be stored in an area where the
possibility of damage is minimized.

Most gateaux will need to be chilled because of the nature

of the ingredients. All food coolrooms must operate below
4ºC. Some tortes do not need to be chilled and should not
be chilled because chilling will spoil the flavour of the product.

• Length of time in cool storage

Fresh products all have ‘different lifetimes’ at what sage do. They become ‘unsaleable’ and
‘inconsumable’:
Unsaleable Food: All purchasers have the right to be able to purchase food that will
last a certain period of time.This will vary from food product to food product.

Inconsumable food: Food that is not fit for human consumption. This food should not
be sold. Manufacturer must accept the loss.

Freezer temperature
Storage long term must be at -18ºC or less.
Storage of ice cream for service can be at -10ºC.

Length of time in freezer storage

Time in the freezer will vary.
Patisserie products like gateaux and tortes should only be in freezer for weekly periods.
Freezing will have a drying effect on products. The longer product is in frozen state the more
likely quality will diminish.
Freezer space is also expensive, so the longer it is in freezer the more it has cost to produce.

• Staling

All bakery products will stale.

Staling is the process where the optimum eating fades.
Staling can be in several forms:
Air passes through the product and dries the product out
Moisture from the air enters the product so it loses some
of the eating quality:Crisp product goes soft.

To maintain the eating quality of bakery items:

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

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ACTIVITY PROPER

Activity 1: WORD HUNT

Directions: Look for the words of storing for gateaux, tortes and cakes. Look for the 10 words
given below. Write your answer on your test notebook/paper.

S O O D A S A S T R U M P P P
A T V O I Q Y G O S N D O S A
B L A Y J R Z H R T S E G T C
C M W L K S A I T U A F A U K
D N X E I T B J E V L G T V A
E O Y Y L N C K S W E H E W G
F P Z E M U G L O X A I A X I
G Q A F N V D F P Y B J U Y N
H R C O O L R O O M L K X Z G
I S B M O I S T U R E L P A D
J T C G O W E M Q Z B M Q B E
P A T I S S E R I E C N R C F
K U D H P X F N R A C A K E S

DOYLEY STALING PACKAGING

TORTES UNSALEABLE COOLROOM
PATISSERIE CAKES GATEAUX
MOISTURE

Activity 2: TRUE OR FALSE

Directions: Each statement must be read and analyzed carefully. Write Totoo if the
statement is correct and Waley if some of the words are wrong. Write your answer on your
test notebook/paper.

__________ 1. Gateaux and Tortes can be easier to store than other bakery products.
__________ 2. Most Gateaux will need not to be chilled because of the nature of the
ingredients.
__________ 3. Placing gateaux and tortes into boxes when sold is the best way of ensuring
that the product travels to the place on consumption intact.
__________ 4. Labelling informs the customer who is able to make a choices and it does
protect the manufacturer against unfounded complaints.
__________ 5. Freezing will have no effect on products. The longer product is in frozen
state the more likely quality will diminish.

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Activity 3: FILL IN THE BLANKS
Directions: Fill in the missing word to complete the sentence. Choose your answer on the
words listed below. Write your answer on your test notebook/paper.

Alternate RA 3720 surface consumer substances

Bureau of food and Drug (BFAD) interprets regulations and details of 1. __________
to provide lists of 2. ________________ permitted for use in food and food packaging
materials. The parts of the label must:
Principal Display Panel (PDP) or 3. _____________ Principal Display Panel. This is
the portion of the package label that is most likely to be seen by the 4. ___________.
Sometimes, a food package may also have an alternate principal display panel, which refers
to the other 5. ___________ of the package that is also suitable for display as PDP.

ANSWER KEY

Activity 1. WORD HUNT

S D U T P
T O N O A
A Y S R G C
L A T A K
I E L E T A
NY E S E G
G A A I
F B U N
C O O L R O O M L X G
M O I S T U R E

P A T I S S E R I E
C A K E S

Activity 2. TRUE OR FALSE

1. Waley, easier (harder)
2. Waley, need not (need)
3. Totoo
4. Totoo
5. Waley, no (drying)

Activity 3: Fill in the blanks

1. RA 3720
2. substances
3. Alternate
4. consumer
5. surface

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References:

Bread and Pastry Production NCII –

Tourism_CBLM_BPP_Prepare_and_Present_Gateaux_Tortes_and_Cakes, Edition 2012
POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC.

https://www.occhd.org/application/files/9214/6971/3082/Parts_of_a_Food_Label_Guide_Pos
ter.pdf

https://www.slideshare.net/Adrienna/philippines-labeling-requirements-2002

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SUMMATIVE EVALUATION

Name: ____________________________________ Date: ___________________

Grade & Section: ___________________________ Score: __________________

I. MULTIPLE CHOICE
Directions: Carefully read each statement. Choose the letter of the correct answer. Write
your answer on your test notebook/paper.

____ 1. Which of the following must a product needs to be stored at correct temperature
and conditions?
a. Cool room temperatures c. Appropriate containers
b. Away from strong odours d. All of the above
____ 2. Which of the following informs the customer who is able to make a choices and it does
protect the manufacturer against unfounded complaints.
a. Label b. Lebel c. Level d. None of these
____ 3. This part of label contains common name or descriptive phrase on a food package
must be easy to understand by the customer who buys the food product.
a. Company information c. Packaging size
b. Nutritive Value d. Product name
____ 4. The following are the ways how list food allergens is indicate on the label, EXCEPT:
a. Name of allergen in the list of ingredients (example: crabmeat)
b. Name of allergen next to ingredient that does not say what allergen is in it (example:
flour (wheat)).
c. Nutrition Facts panel is required on most food labels
d. All major food allergens after the word “contains” (example: Contains: egg, soy,
wheat)
____ 5. Which part of the label contains the name and address the manufacturer (or another
firm who packs, imports, or distributes the product) must be on the label.
a. Company information c. Packaging size
b. Nutritive Value d. Product name
____ 6. Why should be the label is in English language?
a. Because most of the customers are Americans.
b. Because it will avoid any problems during an inspection.
c. Because the products is from U.S.
d. None of these.
____ 7. How ingredients are must be listed?
a. All ingredients in a food product must be listed in order by weight.
b. The ingredient that weighs the most is first, and
c. The ingredient that weighs the least is last.
d. Choices are all correct.
____ 8. What Law prescribes rules and regulations for the packaging and labelling of foods
distributed in the Philippines?
a. REPUBLIC ACT 3027 c. REPUBLIC ACT 3270
b. REPUBLIC ACT 3207 d. REPUBLIC ACT 3720
____ 9. What does the acronym PDP meaning of PDP?
a. Principal Display Panel c. Principal Display Product
b. Principal Disposal Panel d. Product Disposal Panel

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____ 10. What container or boxes given below that can be use to store the cake products?

a. Cake boxes c. Clear Hinged Take Out Container

b. Cake Take-Out Container d. All of the above

II. ARRANGE ME
Directions: Arrange the jumbled letters inside the parenthesis to form the correct word.
Write your answer on your test notebook/paper.
____________________ 1. (NICONSAMUBLE FODO) Food that is not fit for human
consumption. This food should not be sold. Manufacturer must
accept the loss.
____________________ 2. (GENERALL) Foods that causes allergies.
____________________ 3. (ALTRINUTION CAFTS) Contains the nutritive value of the
product.
____________________ 4. (SEAF NHALDING COINSTRUTINS) Indicates the proper
handling of the product.
____________________ 5. (CINDRICALLY) It is a container that has a determination of
40% of the value of the height of the container times the
circumference.

III. ESSAY (5 points each)

Directions: Explain each statement and/or answer question briefly and clearly. Write your
answer on your test notebook/paper.

1. What is the importance of proper labelling of a product?

_________________________________________________________________________
_________________________________________________________________________
________________________________________________________________________

2. Make your own product label by following the parts of a label. Choose either square or
round container where your labels will be put on. Your work will be scored using the rubrics
below.

Rubrics
5 Product label contains all the necessary parts. Easy to read and understand.
4 Product label is missing 1-2 necessary parts. Easy to read but some information are
hard to understand
3 Product label is missing 3-4 necessary parts. Information are hard to read and
understand.
2 Product label is missing 5-6 necessary parts. Almost no information is indicated.
1 Product label is not recommended for use. No vital information is indicated.