LESSON MODULE GUIDE FOR STUDENTS

Course/Subject: BREAD AND PASTRY PRODUCTION

Name of Teacher: Micah Ramos

Year Level/Section: Grade 12

Grading Period: First Quarter

PERIOD October, 2020

KEY CONCEPT/ How to store Pies
INSTRUCTIONAL FOCI
OBJECTIVES
At the end of the period, 1. To store pastry products according to industry standards.
2. To select packaging appropriate for pastry products.
the students will:

DISCUSSION/PRACTICE

When it comes to food safety best practices for pies, the guidelines for fruit-filled pies are the
most lenient as fruit pies generally contain enough sugar to stop the growth of bacteria and
may safely be kept at room temperature. Pies that should be refrigerated should not be left
out more than two hours or one hour in air temperatures above 90 degrees Fahrenheit.

This means that unless you’re planning on eating them immediately after baking and cooling,
pies with fillings that contain perishable ingredients like eggs and dairy such as pumpkin or
pecan need to go in the refrigerator. When these baked products are left at room
temperature, conditions are ideal for bacterial multiplication. It’s not necessary to refrigerate
most other baked goods, unless they have a perishable filling or frosting.
PROCEDURE
To avoid a soggy crust, it is recommended to make pies filled with wet fruit no more than 24
hours in advance. The longer it sits, the more likely your pie crust is going to get soggy. After
it’s cooled, the pie can be wrapped and left on the counter overnight.

Best Way to Store Pies / Tarts

A. Custard, Cream, Mousse, and Chiffon Pies

 Refrigerate? Always keeps these pies refrigerated until you’re ready to serve,
especially if there’s whipped cream on top. These pies can be stored in the
refrigerator for up to four days.
 Freeze? These pies do not freeze successfully.

B. Pies Containing Eggs in the Filling (Pumpkin, Pecan)

 Refrigerate? Always keeps these pies refrigerated, although you can warm them up
for serving. These pies can be stored in the refrigerator for up to four days.
 Freeze? Pumpkin and pecan pies can be frozen, although they will lose some
integrity in texture — the filling may separate a bit and the crust will get soggy. Wrap
tightly in plastic wrap and foil or place in a freezer bag. These pies can be frozen for
up to two months. Thaw in the refrigerator.

C. Fruit Pies
 Refrigerate? These pies can be kept covered with plastic wrap or foil at room
 temperature for up to two days. After that, they can be stored in the refrigerator for
two more days.
 Freeze? Place them uncovered in the freezer until frozen solid, then wrap in plastic
wrap or foil and place back in the freezer for up to four months. Thaw at room
temperature for one hour and then reheat at 375°F until warm, which should take
about 30 minutes.

Storage Tips

 You can freeze both baked and unbaked pie crusts. An unbaked crust will keep for 2
months in the freezer; a baked crust will keep for 4 months.
 To thaw a baked pie crust, unwrap and let stand at room temperature, or heat in the
oven at 350°F for about 6 minutes.
 Don't thaw unbaked crusts; bake them right out of the freezer.
 To freeze an unbaked pie, wrap pie tightly or place in a plastic freezer bag (as you
would a baked pie). Don't cut slits in the top crust. Unbaked fruit pies will keep in the
freezer up to 3 months. When you're ready to bake, unwrap and carefully cut slits in
the still-frozen top crust. Do not thaw. Bake at 425°F for 15 minutes. Reduce heat to
375°F and bake 30 to 45 minutes longer or until crust is golden brown and juice
begins to bubble through the slits.
 To serve a frozen double-crust pie, unwrap and thaw at room temperature for 1 hour.
Heat pie at 375°F on the lowest oven rack for 35 to 40 minutes or until warm.

Definition of Packaging

It is defined as, "all products made of any materials of any nature to be used for the
containment, protection, handling, delivery and preservation of goods from the producer to
the user or consumer."

Packaging plays a significant role in pastry products in increasing shelf life, preventing
mechanical damage, marketing, nutrition value and displaying food safety related warnings.
Creative packaging enhances sales and product uniqueness from competitors.

How Does it Work?

There are three types of packaging materials: primary, secondary and tertiary packaging.

 Primary packaging: materials in direct contact with the product (e.g. plastic bags)
 Secondary packaging: contains primary packaging (e.g corrugated boxes,
paperboard)
 Tertiary packaging: contains secondary packaging (e.g shipping containers, baskets,
pallets)

Pie / Tart Packaging

 Pie boxes - are strong, durable boxes ideal for pies that are transported for long
distances.

 Crystal-clear plastic pie – it does not only keep pies fresh, but also show them off to entice
customers to buy more.
 PROCESSING/SYNTHESIS/ASSESSMENT
Processing Questions:
1. Why is it important to have a sense of humor?
2. What makes people laugh?
3. What are the benefits of laughing?
4. How can humor help in challenging negative thoughts?
5. When are jokes inappropriate?
6. Is laughing infectious? Why is it so?
7. What makes people laugh?

The students will keep a journal of awkward moments and how laughter saved them from
such awkwardness. They will list down the funny moments that make them laugh (or smile)
everyday.
ASSIGNMENT Submit the following next meeting:
1. Answers to the processing questions
2. List of funny moments
Submit at the end of the Quarter: Journal
ASSESSMENT AND (Include your assessment, if any)
RUBRICS (Include the rubrics to appropriately rate any activity or work output that you require from
students)