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    BPP G11 - Q2.6

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    Rio Krystal Molate
    The document provides learning materials on storing pastry products, including guidelines, packaging methods, and assessment activities. Specifically, it outlines proper storage methods for different pastry items to prevent spoilage, such as covering products and refrigerating those with dairy or eggs. Students are instructed to take a video demonstrating packaging and storing bread, and answer questions about the importance of proper storage. Rubrics evaluate understanding of topics and writing mechanics.

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    © All Rights Reserved
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    BPP G11 - Q2.6

    Uploaded by

    Rio Krystal Molate
    29 views5 pages
    The document provides learning materials on storing pastry products, including guidelines, packaging methods, and assessment activities. Specifically, it outlines proper storage methods for different pastry items to prevent spoilage, such as covering products and refrigerating those with dairy or eggs. Students are instructed to take a video demonstrating packaging and storing bread, and answer questions about the importance of proper storage. Rubrics evaluate understanding of topics and writing mechanics.

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    The document provides learning materials on storing pastry products, including guidelines, packaging methods, and assessment activities. Specifically, it outlines proper storage methods for different pastry items to prevent spoilage, such as covering products and refrigerating those with dairy or eggs. Students are instructed to take a video demonstrating packaging and storing bread, and answer questions about the importance of proper storage. Rubrics evaluate understanding of topics and writing mechanics.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    29 views5 pages

    BPP G11 - Q2.6

    Uploaded by

    Rio Krystal Molate
    The document provides learning materials on storing pastry products, including guidelines, packaging methods, and assessment activities. Specifically, it outlines proper storage methods for different pastry items to prevent spoilage, such as covering products and refrigerating those with dairy or eggs. Students are instructed to take a video demonstrating packaging and storing bread, and answer questions about the importance of proper storage. Rubrics evaluate understanding of topics and writing mechanics.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    Republic of the Philippines

    Department of Education
    Region IX, Zamboanga Peninsula
    SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE
    SIRAWAI NATIONAL HIGH SCHOOL-ANNEX (PIACAN)
    Piacan, Sirawai, Zamboanga Del Norte

    BREAD AND PASTRY PRODUCTION NCII


    GRADE 11
    Second Quarter: WEEK 6
    Name: ________________________________ Grade level: __________________
    Section: _______________________________ Date: _______________________

    Learning Activity Sheets


    WHAT I NEED TO KNOW
    After going through this module, you are expected to:
    1. Content Standard:
     The learner demonstrates understanding of the basic concept and underlying theories
    in preparing and producing pastry products.
    TLE_HEBP9-12PB-IIa-g-4
    2. Performance Standard:
     The demonstrates understanding of the basic concept and underlying theories in
    preparing and producing pastry products.
    Specific Objectives:
     Identify the appropriate storing of food preservation of product freshness and eating
    characteristics;
     Appreciate the importance of storing pastry products; and
     Knows how to store pastry products according to established standards and
    procedures.

    WHATS IN
    Pre-test
    Directions: True or False.
    ________________1. Garnishes should not be edible.
    ________________2. Garnishes which are highly seasoned are not good in taste.
    ________________3. Colors should be harmonized, never dash. Contrasting colors usually produce an
    artistic picture. Artificial coloring should be kept to the minimum.
    ________________4. A few small groups of garnishes are often more attractive than a continuous
    decorative theme.
    ________________5. Simplicity is beauty and therefore garnishes should appear natural, fresh and
    dainty.

    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:
    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 in Storing Pastry Products


    • 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.
    • 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.
    • Pastry products that are not required for immediate consumption must be cooled rapidly and stored in
    the refrigerator until required.
    • 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.

    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.

    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


    • Protect from mechanical damage in transit and loading and unloading.
    • Protect from loss of moisture and any foreign odor contaminations.
    • Protect from foreign body infestation.
    • Legal compliance for values and ingredients for consumers advertisement.
    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 plastic is usually used for packaging tarts, pies and other
    types of pastries.
    3. Aluminum foil
    4. Paper/boxes

    Sample Pastry Products Packaging


    WHAT I CAN DO
    Activity 1

    Title: Video Presentation on Storing Baked Pastry Products


    Supplies and Materials: Android Phones or any Cellular Phones
    STEPS/ PROCEDURES:
    1. Find three members.
    2. Take a video with your members following the minimum health protocols imposed by IATF.
    3. Take a video of packaging and storing of bread.
    4. “PACKAGING OF BREAD” as the title of the video.
    5. Send your output to my facebook account “Rio Krystal Reluya Molate”.
    PERFORMANCE LEVELS
    4 – Advanced. Can perform this skill without supervision and with initiative and
    adaptability to problem situations.
    Directions: Using a
    3 – Proficient. Can perform this skill satisfactorily without assistance or
    bread. Take a video
    supervision.
    of packaging and
    storing of bread. 2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires
    some assistance and/or supervision.
    1 – Basic. Can perform parts of this skill satisfactorily but requires considerable
    assistance and/or supervision.

    WHAT I HAVE LEARNED


    Activity 2

    1. Why does storing of pastry products is very important in the food industry?
    ______________________________________________________________________________________
    ______________________________________________________________________________________
    ______________________________________________________________________________________
    ______________________________________________________________________________________
    ______________________________________________________________________________________
    ______________________________________________________________________________________

    ASSESSMENT

    Directions: Supply the missing words. Identify the appropriate storing for the preservation of baked
    pastry products.

    Pastry Products How to Store Where to Store


    Pies Covered or boxed

    Custard tart, nut with custard Covered or boxed


    base

    Custard Puff and Eclair Covered or boxed

    Fruit Pies Covered or boxed


    Egg pie Covered or boxed

    Rubrics for Essay (Activity 2)

    Criteria 5 3 1

    Understanding of the Student’s work Student’s work Student’s work


    topic demonstrates a complete demonstrates some demonstrates lack of
    understanding of the topic understanding of the topic. understanding of the topic.
    and goes beyond the
    requirements

    Spelling, Grammar, Has grade-level appropriate May contain many errors in May contain frequent and
    Punctuation spelling, grammar, and spelling, grammar, and/ or numerous errors in spelling,
    punctuation; contains few, if punctuation that may grammar, and punctuation
    any errors that do not interfere with the reader’s that interferes with the
    interfere with the reader’s understanding. reader’s understanding.
    understanding.

    Prepared by:

    RIO KRYSTAL R. MOLATE


    Subject Teacher

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