SHS

TVL - Bread and

Pastry Production
NCII
Quarter 1 – Module 5:
Decorating, Presenting, Storing
Bakery Products and
Packaging Materials for Bakery
Products
(Week 5)
 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.

This module will discuss the following:

Lesson 1: Decorating, Presenting, Storing Bakery Products and
Lesson 2: Packaging Materials for Bakery Products

After going through this module, you are expected to:

1. identify the types of icing and glazes
2. explain the importance of presenting, displaying, and storing baked products;
3. select packaging materials suited for the types of bakery products; and
4. create packaging materials using available materials for the different types of
bakery products.

What I Know

Please do not forget to write the following on your answer sheet:

Name: _______________________________ Grade & Section: __________________
Subject (Specialization): ____________________ Module No: _______________________
Name of Activity: What I Know Date: _____________________________

Directions: Read each of the following questions carefully and choose the letter of
the correct answer.

1. What is the right procedure in making American buttercream?

A. Butter and milk are beaten together, and egg yolk is added.
B. Butter and milk are beaten together, and egg white is added.
C. Butter and milk are beaten together, and the confectioner’s sugar is added.
D. Butter and milk are beaten together and rolled in a dough-like consistency.
2. What type of icing uses egg yolks and is made like Italian meringue?
A. American buttercream C. Buttercream French
B. Buttercream meringue D. Buttercream rolled
3. Which of the following glazes is used as a filling alone?
A. Buttercream C. Royal icing
B. Jams and jellies D. Whipped cream

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 4. Which of the following icing is made from stiff American buttercream and
dough-like consistency?
A. American buttercream C. Buttercream French
B. Buttercream meringue D. Buttercream rolled
5. Which of the following is usually translucent and poured over desserts,
cakes, cookies, or pastries and typically a mixture of sugar and liquid?
A. Filling B. Frosting C. Glaze D. Icing
6. Which of the following is an inexpensive packaging material?
A. glass B. paper C. plastics D. wood
7. It is one of the oldest and the most common methods of food packaging.
A. canned foods C. foil packaging
B. chilled foods D. home-canned foods
8. A type of packaging material that offers good protection, good stacking
characteristics, and strength.
A. baskets B. paper C. plastics D. wood
9. Which of the following is NOT included in the preparation of glass containers?
A. brushing B. cooling C. rinsing D. washing
10. It keeps the food in good condition until it is sold and consumed.
A. canning B. labeling C. packaging D. wrapping

What’s In

Bakers prepare, bake, and decorate bread, rolls, biscuits, and other baked products.
Bakers work in several different environments from bakeries, patisseries, and cake
shops to hotels, restaurants, cafeterias, and factories, or as part of bakery
development for supermarkets or even on a cruise ship.

For you to become a baker, you need to complete an apprenticeship and earn a
National Certificate in Baking, Plant Baking, or Craft Baking. Completing Baking
units while you are in school could be the first step towards a baking apprenticeship
and an existing career as a baker.

Bakers usually work in shifts and may work early mornings, late evenings, and
weekends. So, if you are an entrepreneur and a risk-taker, this is the right job for
you.

https://images.app.goo.gl/CQ
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akv8NTJcAPrzPq7
iXMWBYgQFCUxoN6

Storing baked products in a

A simple way of presenting glass jar and place in a room
bakery products. temperature.

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 Lesson
Decorating, Presenting, and
1 Storing Bakery Products

What’s New

Frosting - is thick and fluffy, spreadable with a base that is made with fat, such
as butter, cream cheese, or cream.
Icing - is thinner and smoother consistency than frosting but not quite as thin as a
glaze and typically made with powdered sugar and liquid, such as water milk,
or juice.
Fillings - are key ingredients in many bakery products such as creams, fondants,
chocolate, truffles, pralines, caramels, and they are incorporated into a variety
of pastries.
Glaze - is usually translucent and poured over desserts, cakes, cookies, or pastries
and typically, a mixture of sugar and liquid.

What is It

Commonly Used Frostings or Icings, Fillings, and Glazes

Types of Icing, Filling, and Glazes

Types of Icing Procedure Best Used for Storage
Coloring
American Butter Cream/ Butter and milk -It is used as
Confectioner’s Sugar are beaten frosting and
Icing can
Icing together, and filling.
be
then the - It is also
refrigerated
confectioner’s used for
or frozen in
sugar is added. decorations
an airtight
Flavor the including
container
mixture with roses, drop
for a week.
extracts and flowers, sweet
https://images.app.goo.gl/Nm chocolate. peas, and
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figure piping.

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Butter Cream French

- It is used for
It uses egg yolks
filling and
and is made like Needs
frosting.
an Italian refrigeration.
meringue.
https://images.app.goo.gl/o7Ae
eNCWHi2LCWVJ9

Butter Cream Meringue

Italian and Swiss
Table 1. Buttercream meringue
Both use egg
Italian whites, and they
differ in how they
are made.
Italian – hot syrup
is added to already
https://images.app.goo.gl/vo3C6QW whipped egg whites - It is used for
cPadNKV2X7 Swiss – egg whites filling and Needs
and sugar are frosting. refrigeration.
Table2. Buttercream meringue mixed together
Swiss
overheat and
whipped; then
cooled before the
butter and flavoring
are added. This is
the simplest.
https://images.app.goo.gl/m5GMxB
uU2rNWTFG7

Butter Cream Rolled Made from stiff

-It is used for
American
covering Same as
buttercream and
cookies. American
dough-like
-It can be Buttercream
consistency that
tinted.
is rolled out and
https://images.app.goo.gl/DHS2
N4HRnDM5jnYm6
applied to cake.

Best Used for

Types of Glazes Procedure Storage
Coloring
Jams and Jellies It can be
purchased ready-
- It is used as a
made: stir it to
filling alone or
soften, or heat Refrigerate after
in combination
with the amount opening.
with other
of liquid if it’s too Is not perishable
fillings such as
thick, and strain if used as filling.
buttercream.
to remove the
https://images.app.goo.gl/4 seeds.
GYmJNhaoaUFghQg6

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 Best Used for
Types of Glazes Procedure Storage
Coloring
Royal Icing Heavy paste of -It is used in
egg whites and general piping or
confectioner’s delicate work. -Does not need
sugar beaten with -It is used for refrigeration.
a little vinegar or decorating -Air-dried
lemon juice and cookies and decorations last
can be made in bread houses. for months.
https://images.app.goo.gl/Bfnbzw different -Tint to pastel to
2TBu5mqgNk8 consistencies. dark colors.
Whipped cream
Creamy, delicate
sweetness, Perishable -Can be used as
Beaten chilled
filling or
cream with
frosting.
sugar, can be Must remain
-Can be piped to
flavored, refrigerated.
form soft
stabilized for
decorations.
longer life with
-Tints in pastel
gelatin.
colors.
https://images.app.goo.gl/Phz5d
7rX1pcvVK4o6

Ways to Present and Display Bakery Products

Trays
After taking from the oven, the product is placed onto cooling wires, decorated, and
then placed on trays or platters.

https://images.app.goo.gl/CQakv8NTJcAPrzPq7

Cellophane Bags
The bags are clear and transparent. Product is placed inside the bags to protect from
outside contamination and to slow the staling process. Staling is caused by air
passing through the product and removing moisture. Then moisture evaporates from
the surface.

https://images.app.goo.gl/FhD6pxfGqcnJMJs9
Boxes
The product might be placed into boxes and displayed for sale, lots of 6 or 12. Some
boxes might have seen through lids.

https://images.app.goo.gl/sHKtvNpien8fpnBHA

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Doilies
Some larger products might be placed on a doily and displayed individually. The role
of the doily is to have a barrier under the product and protect it from surface
contamination.

https://images.app.goo.gl/NmMHWYAzu1f5mX3J9
Labels
Packaged products will have labels showing ingredients, the name of the
manufacturer, and other legal requirements. They make good advertising.

https://images.app.goo.gl/ZkiXMWBYgQFCUxoN6

Glass Vase - Used to graciously decorate a tray of cookies.

Jar
This is one of the easiest ways to add a twist to a cookie presentation.

https://images.app.goo.gl/ZkiXMWBYgQFCUxoN6

Storing bakery products - is one of the most important activities after preparation.
Bakery products are to be kept properly to avoid spoilage.

BAKED HOW TO STORE WHERE TO HOW TO

PRODUCTS STORE REFRESH
Relatively dry, a
place well above Two or three
Ideally at room
floor level, in a days – old
Bread and rolls temperature 75°F to
unit cleaned daily bread, however,
general storage 85°F in an adequate
and scrubbed it can be used
space to prevent
weekly, away from toasted.
crushing.
strong odors and
cigarettes smoke.

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 Refrigerate to
prevent mold Frozen goods:
Soft – crushed In original wrappers
growth, and store Thaw as rapidly as
bread, rolls, (Moisture and
in the freezer to possible or in an
sweet rolls vapor-proof) to
retard stalling in oven at 325°F for
prevent drying out.
moisture- vapor- 20 minutes.
proof wrapping.
Frozen goods:
Can be stored in Thaw wrapped as
a freezer, rapidly as
Hard – crushed
wrapped loosely possible, re-crisp
bread and
Unwrapped in a paper, but by heating
rolls.
keep best when uncovered in a
frozen partly 400°F oven for
baked in vapor- about 5 minutes.
proof wrapping. Should be served
immediately.
Relatively dry, a Thaw frozen
place well above cupcakes and
floor level, in a muffins wrapped
Cupcakes and Covered or boxed to
unit cleaned daily at room
muffins prevent drying out.
and scrubbed temperature. Use
weekly, away from within two days
strong odors and for best quality.
cigarettes smoke.
Thaw at room
temperature. Heat
Loosely covered
in an open shallow
Crisp cookies Covered or boxed. container. May be
pan in a 300°F
frozen.
oven for 3 to 5
minutes to
refresh.
Thaw at room
temperature. Heat
Soft, chewy Airtight metal in an open shallow
Covered tightly.
cookies container in a cool pan in a 300°F
place. oven for 3 to 5
minutes to
refresh.

Freezer Storage Chart

HOW to PREPARE HOW to THAW or
BREAD STORAGE
for FREEZING REHEAT for
SERVING
YEAST Prepare and bake up to 6 Thaw in wrapping at
BREAD, as usual. Cool to months room temperature

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Baked room temperature. reheat in 300°F oven
Wrap in moisture- 25 to 30 minutes.
vapor-proof
material, seal.
Thaw in wrappings in
Prepare, as usual,
the refrigerator
shape put into a
1-2 weeks overnight. Let rise in a
Unbaked pan. Wrap in
warm, moist place
moisture-vapor-
until doubled. Bake as
proof material, seal.
usual.
Thaw in wrappings in
Prepare and bake
250°F oven for about
as usual. Cool to
20 minutes or thaw,
BISCUITS, room temperature. 2-3 months
wrapped at room
Baked Wrap in moisture-
temperature 1 hour, in
vapor-proof
300°F oven, about 10
material, seal.
minutes.
Mix, roll, and cut as
usual. Freeze
without wrapping Thaw unwrapped for
(about 2 to 4 about 1 hour. Bake as
hours). Wrap in usual or bake
3-4 weeks
Unbaked moisture –vapor- unwrapped in a 425 °F
proof materials, oven for 20 to 25
placing a piece of minutes.
wrapping material
between each
biscuit.
Prepare and bake Thaw in wrappings at
as usual. Cool to room temperature or
MUFFINS,
room temperature, remove from
Baked 3 – 4 months
Wrap in moisture- wrappings, reheat in a
vapor-proof 300 °F oven for 25 to
material, seal. 30 minutes.
Mix as usual. Fill
paper baking cups
Thaw unwrapped at
2/3 full. Freeze for
3-4 weeks room temperature for
Unbaked 2 to 4 hours. Wrap
about 1 hour. Bake as
in moisture – vapor-
usual.
proof materials,
seal.

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 Storing Techniques

1. Wrapping - to draw, fold and cover a bakery product.

2. Packaging Material - used to package bakery products like boxes, plastic
containers.
3. Cold Storage - the process of preventing perishable food on a large scale at a
low temperature or above the freezing point (0°C or 32°F).
4. Chilling - method in which raw or processed food is cooled to a temperature
between (0°C - 5°C).
5. Freezing - subjecting food to a temperature below freezing point (0°C or 32°F).
6. Refrigerator - an appliance to make or keep something, especially food or
drink, cold so that it stays fresh usually in a fridge.

Lesson Packaging Materials for

2 Bakery Products
Food packaging – is enclosing the food in material for physical, chemical, biological
protection, and tampering resistance; It provides nutrition information on the food
being consumed.

Here are some examples of packaging materials that are usually used by industries
and other commercial establishments in the country.

https://tinyurl.com/y9alpnyn https://tinyurl.com/y8etn5t4 https://tinyurl.com/yakuth5y

Boxes Bags Baskets

What is the aim of packaging?

Packaging aims to keep the food in good condition until it is sold and consumed and
to encourage customers to purchase the product. Correct packaging is essential to
achieve the objectives.

Packaging should provide the correct environmental conditions for food starting from
the time food is packed until the time of consumption. A good package should
therefore perform the following functions.
• Provide a barrier against dirt and other contaminants thus keeping the
product clean.

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 • Prevent losses. For example, packages should be securely closed to prevent
leakage.
• Protect food against physical and chemical damage, such as the
harmful effects of air, light, insects, and rodents. Each product has its
own needs.
• Help the consumers to identify the food and instruct them how to use
it correctly.

https://tinyurl.com/yd44h9yx

• Persuade the consumers to purchase the food.

• Cluster or group together small items in one package for efficiency.
• Marketing. The packaging and labels can be used by marketers to
encourage potential buyers to purchase the product.
• Correct packaging prevents any wastage which may occur during
transportation and distribution.

Types of Packaging Materials

In many developing countries the most used food packaging materials include:

Wood
Wooden shipping containers have traditionally been used for
a wide range of solid and liquid foods including fruits,
vegetables, tea, and beer. Wood offers good protection, good
stacking characteristics, and strength. The use of wood
continues for some wines and spirits because the transfer of
flavor compounds from the wooden barriers improves the
https://tinyurl.com/ydb
quality of the product. b7l7a

Paper
Paper is an inexpensive packaging material. It is however
highly absorptive and is easily torn

https://tinyurl.com/y7d
Glass 4qehv

Glass has many properties which make it a popular choice as

a packaging material.
Glass can withstand heat treatments such as pasteurization
and sterilization.
• It does not react with food.
• It protects the food from crushing and brushing.
https://tinyurl.com/yc8
tyjay

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 • It can resist moisture, gases, odors, and microorganisms.
• It is re-usable, re-sealable, and recyclable.
• It is transparent, allowing products to be displayed. Colored glass may be used
either to protect the food from light or to attract customers.

Preparation of Glass Containers

• inspection • sterilization
• washing • sealing and capping
• rinsing • cooling

Plastics
The use of various plastics for containing and
wrapping food depends on what is available. Plastics
are extremely useful as they can be made in either soft
or hard forms, as sheets or containers, and with
different thicknesses, light resistance, and flexibility.
The filling and sealing of plastic containers are like
https://tinyurl.com/ycc9nh7w
glass containers.

Flexible films are the most common form of plastic. Generally, flexible films have
the following properties:
• Its cost is relatively low.
• It has good barrier properties against moisture and gases.
• It has heat wet and dry strength.
• It is easy to handle and convenient for the manufacturer, retailer, and
consumer.
• It adds little weight to the product.
• It fits closely to the shape of the product, thereby wasting little space during
storage and distribution.

Methods of Food Packaging

Home Canned Foods

One of the oldest and the most common methods of food packaging in homes is the
use of home canning.

https://tinyurl.com/y9ajwpgy

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Canned foods
Canning food is a method of food processing that has been around; foods that are
canned commercially are cooked prior to being placed in the can to prevent E. coli
contamination. Canned foods come in a wide variety, ranging from meat to vegetables
to fruit.

https://tinyurl.com/y7xlrw7z

Foil packaging
One of the innovative methods of commercial food packaging is foil wrapping. It
allows the food to be sealed in the package without losing any residual moisture that
may still be in the food. Foil wraps are often pouching filled and then the bottom and
top of the pouch are sealed similar to those used with commercial frozen packaging.

https://tinyurl.com/yarsl9hw

What Must Appear on the Label?

Food labels are legal requirements and important for many reasons. They help
consumers make better choices about the food they buy, inform them how to store
and use the product safely, and inform people when they need to consume it. These
reasons help reduce food wastage.

The following are the contents that must appear on the label:
• The name under which the product is
sold
• List of ingredients
• Quantity of certain ingredients
• Net quantity
• Date of minimum durability
• Any special storage instructions or
conditions of use
• Name or business name and address of
the manufacturer or packager
• Place of origin of the foodstuff if its https://tinyurl.com/ycxk3stk
absence might mislead the consumer to
a material degree
• Instruction for use where necessary

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 What’s More

Please do not forget to write the following on your answer sheet:

Name: ________________________________ Grade & Section: ________________
(Specialization): _______________________ Module No: ______________________
Name of Activity: What’s More Date: ____________________________

Test A. Directions: Name and identify the type of packaging materials and describe
their purpose. Write your answers in the next column.

TYPE OF PACKAGING MATERIALS DESCRIPTION/PURPOSE

1.

2.

3.

4.

5.

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 What I Have Learned

Please do not forget to write the following on your answer sheet:

Name: _______________________________ Grade & Section: _________________________
Subject (Specialization): ____________________Module No: __________________________
Name of Activity: What I Have Learned Date: ___________________________

Direction: Answer the following questions. (5 points for each)

1. What are the types of icing and glazes that are usually used in some
commercially baked products? Explain your answer.
_____________________________________________________________________
2. Why do we consider the importance of presenting, displaying, and storing
bakery products?
___________________________________________________________________________
3. What storing technique that you usually apply in your home? Why?
___________________________________________________________________________
4. What is the importance of food packaging?
___________________________________________________________________________
5. Why is it necessary that we must label on a certain food package?
___________________________________________________________________________
6. For you, what is the best packaging materials suited for bakery products?
Why?
___________________________________________________________________________

What I Can Do

Please do not forget to write the following on your answer sheet:

Name: ________________________________ Grade & Section: __________________
(Specialization): _______________________ Module No: _______________________
Name of Activity: What I Can Do Date: _____________________________

Directions: Use recycled folders, cardboard, and box for this activity. Make a
packaging material for your bakery products using recycled materials like a
folder, paper, cardboard, and box. Your output will be rated based on the
criteria below and to be passed next week.

Materials:
• Recycled/ available materials • Coloring Materials
• Glue • Scissors
• (Folder, paper, cardboard, box) • Colored papers
• Ruler/straight edge • Tape
• Ribbons • Pencil

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Procedure:
• Cut out your paper squares. To make your box we'll need two square pieces
of paper. Fold the paper squares in half.
• Fold your paper into a diamond. Watch this video for your
• Make the paper creases. additional reference:
• Turn your paper square into a rectangle.
• Create an L with your paper.
• Unfold the edges.
• Finish your box and decorate.

https://tinyurl.com/y8rex24p

Performance Rubric
Criteria Excellent Good Fair
Score
(5 points) (3 points) (2 points)
1. Artistic &
Creativity
2. Selection of
Materials
3. Originality
4. Quality of
Workmanship
TOTAL SCORE
(20/20 points)

Assessment

Please do not forget to write the following on your answer sheet:

Name: ________________________________ Grade & Section: __________________
Subject (Specialization): _____________________ Module No: ________________________
Name of Activity: Assessment Date: ______________________________

Directions: Read each of the following questions carefully and choose the letter of
the correct answer.

1. Which of the following is thick, fluffy, and spreadable with a base that is made
with a fat, such as butter, cream cheese, or cream?
A. Filling B. Frosting C. Glaze D. Icing
2. Which of the following is thinner and smoother consistency than frosting?
A. Filling B. Frosting C. Glaze D. Icing
3. What type of icing uses egg yolks and is made like Italian meringue?
A. American buttercream C. Buttercream French
B. Buttercream meringue D. Buttercream rolled

15
4. What type of glaze DOES NOT need refrigeration?
A. Jams B. Jellies C. Royal Icing D. Whipped cream
5. Which of the following types of glazes must remain refrigerated?
A. Jams B. Jellies C. Royal Icing D. Whipped cream
6. What type of icing can be refrigerated or frozen in an airtight container for a
week?
A. American buttercream C. Buttercream French
B. Buttercream meringue D. Buttercream rolled
7. What type of icing is made from hot syrup and is added to already whipped
egg whites?
A. Italian icing B. Rolled icing C. Royal icing D. Swiss icing
8. Which among the types of glazes is made from a heavy paste of egg whites
and confectioner’s sugar beaten with a little vinegar or lemon juice and can be
made in different consistencies?
A. Boiled icing C. Royal icing
B. Jams and jelly D. Whipped cream
9. Which of the following glazes is used as a filling alone?
A. Buttercream C. Royal icing
B. Jams and jellies D. Whipped cream
10. Which among the types of icing that is best used in covering cookies and can
be tinted?
A. American buttercream C. Buttercream French
B. Buttercream meringue D. Buttercream rolled
11. What type of packaging materials are extremely useful as they can be
made either soft or hard forms, as sheets or containers.
A. Baskets B. Boxes C. Paper D. Plastics
12. Which of the following methods of food packaging allows the food to be
sealed in the package without losing any residual moisture that may still be
in the food?
A. Canned food C. Foil packaging
B. Chilled food D. Home-canned food
13. Which of the following statement best describes the content that must appear
on the label of food being packed?
A. The size and shape of the product.
B. The method on how it is processed.
C. The instructions on how to purchase the product.
D. The list of ingredients and the date of minimum durability
14. What packaging material is highly absorptive and is easily torn?
A. Box B. Foil C. Paper D. Plastic
15. What packaging material offers good protection, good stacking
characteristics and strength?
A. Baskets B. Glass C. Plastics D. Wood
16. Which of the following is described as the oldest and the most common
methods of food packaging?
A. Canned food C. Foil packaging
B. Chilled food D. Home-canned food

16
 17. Which of the following is NOT included in the preparation of glass containers?
A. Brushing B. Cooling C. Rinsing D. Washing
18. Which of the following keeps the food in good condition until it is sold and
consumed.
A. Canning B. Labelling C. Packaging D. Wrapping
19. A good package should therefore perform the following functions
EXCEPT____.
A. Prevent losses.
B. Protect the food from crushing and brushing.
C. Protect food against physical and chemical damage.
D. Provide a barrier against dirt and other contaminants thus keeping the
product clean.
20.A method of food processing that has been around; commercially cooked
before being placed in the can to prevent E. coli contamination.
A. Canned foods C. Foil wrapping
B. Foil Packaging D. Home canning

References
Bread and Pastry Production Learning Manual – DepEd

TESDA TR Based

Online Sources:

https://images.app.goo.gl/F26MJsBWHwzMK3719, retrieved on July 26, 2021

https://tinyurl.com/y4a57tq7, retrieved on July 26, 2021

https://tinyurl.com/y8rex24p, retrieved on July 26, 2021

https://tinyurl.com/ycxk3stk, retrieved on July 26, 2021

https://tinyurl.com/yarsl9hw, retrieved on July 26, 2021

https://tinyurl.com/y7xlrw7z, retrieved on July 26, 2021

https://tinyurl.com/y9ajwpgy, retrieved on July 26, 2021

https://tinyurl.com/ycc9nh7w, retrieved on July 26, 2021

https://tinyurl.com/yc8tyjay, retrieved on July 26, 2021

https://tinyurl.com/y7d4qehv, retrieved on July 26, 2021

https://tinyurl.com/ydbb7l7a, retrieved on July 26, 2021

https://tinyurl.com/yd44h9yx, retrieved on July 26, 2021

https://tinyurl.com/yakuth5y, retrieved on July 26, 2021

https://tinyurl.com/y8etn5t4, retrieved on July 26, 2021

https://tinyurl.com/y9alpnyn, retrieved on July 26, 2021

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