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9
Technology and
Livelihood Education
Quarter 2, Wk. 10 - Module 8
Select Packaging Appropriate for the Preservation of Product Freshness
and Eating Characteristics

Department of Education ● Republic of the Philippine

Technology and Livelihood Education- Grade 9

Alternative Delivery Mode
Quarter 2, Wk. 10 - Module 8: Select Packaging Appropriate for the
Preservation of Product Freshness and Eating Characteristics
First Edition, 2020
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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. Bahion
Content and Language Evaluators: ___________________________
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Management Team
Chairperson: Roy Angelo E. Gazo, PhD, CESO V
Schools Division Superintendent

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Assistant Schools Division Superintendent

Members: Henry B. Abueva OIC-CID Chief

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Telefax: (063)221-6069
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 Technology and
9
Livelihood
Education
Quarter 2, Wk. 10 - Module 8
Select Packaging Appropriate for the Preservation of Product
Freshness and Eating Characteristics

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. encourage teachers and other education stakeholders to email We
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................................................................................................i
How to Learn from this Module................................................................................ii
Icons of this Module.................................................................................................ii

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

Lesson 1: (Packaging Pastry Products)

What I Need to Know..........................................................................1
What’s In………………………………………………………………….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 describes the knowledge, skills, and attitudes required in

packaging pastry products. It requires the ability to correct packaging materials.
Packaging requirements for fresh bakery goods are often minimal as many of the
products are for immediate consumption. Some amount of the texture changes and flavor loss
manifest over the shelf life of a soft-baked good can usually be minimized or delayed by
effective use of packaging materials.
In this module you will learn some insights that you are expected to perform to
assess the level of knowledge and skills on correct packaging to keep the pastry
products in good condition until it is sold and consumed.

What I Need to Know

After completing this module, you should be able to:

1. Select Packaging Appropriate for the Preservation of Product Freshness and

Eating Characteristics.

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 packing pastry products
appropriate for the preservation of the product freshness and characteristics.
Multiple Choice. Read and analyze the questions carefully. Choose the correct
answer and write the letter only in your answer sheet.

1. What do you call to any material used to cover, contain, protect, handle, preserve,
identify, describe, promote, and market goods by a producer to the comsumer.
a. Container b. Package c. Packaging d. Canning
2. Which is NOT a possible factor to consider when designing an appropriate
packaging for goods?
a. Size b. shape c. cost d. number of pieces
3. Can you recall one of the functions of packaging?
a. For legal entity c. protect from loss
b. protect from danger d. advertisement
4. Which ideas justify this statement, this packaging is usually used for tarts, pies
and other types of pastries?
a. Plastic container b. Paper/boxes c.Plastic/cellophane d.Metal/tin cans
5. The following are the sample of pastry products packaging EXCEPT;
a. Plastic container b. bottles c.Paper/boxes d. Metal/tin cans
6. What is your opinion on staling?
a. a process where optimum eating fades c. getting other things
b. Container of goods d. moisture from the air
7. What would happen if a pastry becomes stale?
a. Product dries out c. nothing change to the product
b. Product taste more palatable d. product increase in volume
8. What choice would you make to prevent bread staling?
a. Keep the bread in a plastic bag c. just simply put the bread in a plate
b. Exposed bread to the air d. keep it in a palstic bag for too long
9. What will happen if you reheat your pastry product?
a. Eating quality is reduced c. freshness will revive
b. Eating quality is increasing d. palatabilty is good
10. If you are to ask, how to maintain the eating quality of a pastry product?
a. If it is eaten as soon as possible c. chilled for a long period of time
b. Exposed to sunlight and air d. look at the expiry date

iii
This page is intentionally blank
Lesson

1 Packaging Pastry Products

What I Need to Know

This module deals with the knowledge, skills, and attitudes required in
selecting the appropriate packaging for the preservation of the pastry products.

At the end of the lesson, you should be able to:

a. Identify the appropriate pastry products packaging materials; and

b. Value the importance of maintaining the maximum eating quality,
appearance and freshness of pastry products.

What’s In

In the previous lesson you have learned about the different ways to
store pastry products. Before we proceed, let’s have a short review of what
you have learned on the previous topic by answering the following questions.
1. What are the ways to store pastry products?
2. Why we need to study the different ways of storing pastry products?

What’s New
Activity 1.1 ( NAME THAT THING!)

Direction: Study the different packaging below and name its materials used.

1. ____________ 2. _____________

https://images.app.goo.gl/DzAwXtNFxHtNG73W9 https://images.app.goo.gl/ZZdSdj7JXuT9JFdG9

1
 3.
__________________

https://images.app.goo.gl/eG3vKdjDJEFMg5N9

What Is It
Packaging Pastry Products

Packaging refers to any material used to cover, contain, protect, handle,

preserve, identify, describe, promote, and market goods by a producer to the
comsumer. 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 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 odors contaminations.
• Protect from foreign body infestation.
• Legal compliance for values and ingredients for consumers.
• Advertisement
Packaging Materials for Storing Pastries
1. Plastic container - are extremely useful as they can be made either soft or hard
forms, as sheets or containers, and with different thickness, light resistance, and
flexibilty.
2. Plastic/cellophane - transparent or colored plastic is usually used for packaging
tarts, pies and other types of pastries.

2
3. Aluminum foil
4. Paper/boxes
5. Metal/tin cans

Sample of pastry products packaging

https://images.app.goo.gl/cw5pRzHm35yh5PSw9 https://images.app.goo.gl/3Pgvhvurkz
https://images.app.goo.gl/2gEdxjMxSNUUiQuF7

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.

What’s More
Activity 1.2 : LABEL ME!

Direction: Identify the following packaging materials used for pastry

products. Write your answers on the space provided in your
answer sheet.

_________________ 1.

_________________ 2.

3
__________________ 3.

__________________ 4.

___________________ 5.

https://images.app.goo.gl/Psiy7ks6JKKiZBoy6

What I Have Learned

Acitivity 1.3 : SPEAK OUT!

Direction: With the informations provided regarding pastry products

packaging, discuss your understanding on the importance of packaging.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
4 • Discusses complete understanding on the importance of
packaging.
• Content is 90-100% complete
3 • Discusses considerable understanding on the importance of
packaging.
• ontent is 80-89% complete
2 • Discusses partial understanding on the importance of
packaging.
• Content is 70-79% complete
1 • Discusses a little understanding on the importance of
packaging.
• Content is 0-59% complete

4
 What I Can Do

Activity 1.4 It’s Time to Reflect

Direction: Reflect on those pastry products you have tasted and discuss
Continue applying the knowledge in packaging pastry produts. Collect
3 samples of any of the pastry products and pack them properly following its
guidelines. Let us try to see the result after a day or a week.
Write a short story of your experience in observing what happened to
those products with regards to its freshness and eating quality.

MY EXPERIENCE IN OBSERVING THE PROPER PACKAGING OF PASTRY

PRODUCTS IN RELATION TO ITS FRESHNESS AND EATING QUALITY.

Summary
In packaging pastry products, the following must be remembered;

• Packaging refers to any material used to cover, contain, protect, handle, preserve,
identify, describe, promote, and market goods by a producer to the comsumer.

Major Functions of Packaging

• Protect from mechanical damage in transit and loading and unloading.
• Protect from loss of moisture and any foreign odors contaminations.
• Protect from foreign body infestation.
• Legal compliance for values and ingredients for consumers.
• Advertisement

Maintain maximum eating quality, appearance and freshness

All bakery products will stale.
Staling is the process where the optimum eating fades.
To maintain the eating quality of bakery items
 Use as soon as possible
 Cover to protect from environment
 Keep chilled
 Keep dry.

5
 Assessment: (Post-Test)

How much have you learned?

Multiple Choice. Read and analyze the questions carefully. Choose the correct
answer and write the letter only in your answer sheet.

1. What do you call to any material used to cover, contain, protect, handle, preserve,
identify, describe, promote, and market goods by a producer to the consumer.
a.Container b. Package c. Packaging d. Canning
2. Which is NOT a possible factor to consider when designing an appropriate
packaging for goods?
a. Size b. shape c. cost d. number of pieces
3. Can you recall one of the functions of packaging?
a. For legal entity c. protect from loss
b. protect from danger d. advertisement
4. Which ideas justify this statement, this packaging is usually used for tarts, pies
and other types of pastries?
a. Plastic container b. Paper/boxes c.Plastic/cellophane d.Metal/tin cans
5. The following are the sample of pastry products packaging EXCEPT;
a. Plastic container b. bottles c.Paper/boxes d. Metal/tin cans
6. What is your opinion on staling?
a. a process where optimum eating fades c. getting other things
b. Container of goods d. moisture from the air
7. What would happen if a pastry becomes stale?
a. Product dries out c. nothing change to the product
b. Product taste more palatable d. product increase in volume
8. What choice would you make to prevent bread staling?
a. Keep the bread in a plastic bag c. just simply put the bread in a plate
b. Exposed bread to the air d. keep it in a palstic bag for too long
9. What will happen if you reheat your pastry product?
a. Eating quality is reduced c. freshness will revive
b. Eating quality is increasing d. palatabilty is good
10. If you are to ask, how to maintain the eating quality of a pastry product?
a. If it is eaten as soon as possible c. chilled for a long period of time
b. Exposed to sunlight and air d. look at the expiry date

6
 Key to Answers

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

Activity 1.1 Name that Thing

1. Paper/box
2. Plastic/cellophane
3. Plastic container

Activity 1.2 Label Me

1. Plastic container
2. Paper/box
3. Plastic/cellophane
4. Aluminum foil
5. Metal/tin cans

7
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

 https://images.app.goo.gl/qDtv6gmqeqRERw76A

• https://images.app.goo.gl/TFtzyw3bZk8iCR9fA

• https://images.app.goo.gl/yseVYWqXabUbLWSAA

8
For inquiries and feedback, please write or call:

DepEd Division of Iligan City

Office Address: General Aguinaldo, St., Iligan City
Telefax: (063)221-6069
E-mail Address: iligan.city@deped.gov.ph