11/12

TVL-HOME ECONOMICS
BREAD AND PASTRY PRODUCTION

QUARTER 2
Week 8, Lesson 1

CapSLET
Capsulized Self - Learning
Empowerment Toolkit
Schools Division Office of Zamboanga City
Region IX, Zamboanga Peninsula
Zamboanga City

Name of Student: ______________________________

Grade & Section: ______________________________
School: ______________________________________
Name of Teacher: ______________________________
SUBJECT & Bread & Pastry Production
GRADE/LEVEL
QUARTER 2 WEEK 18112
Grade 11/12
TOPIC Store pastry products: How to Store Pastry Products

LEARNING LO3: Store Pastry Product CODE

COMPETENCY 3.1: Store pastry products according to
established standards and procedures TLE_HEBP912PP-IIj-6

LEARNING 1. Discuss the proper storing of pastry product.

OBJECTIVES 2. Classify the different storage for pastry product.

IMPORTANT: Do not write anything on this material. Write your answers on the learner’s activity and
assessment sheets provided separately.

UNDERSTAND
TOPIC: 3.1 HOW TO STORE PASTRY PRODUCTS
Storing Pastry Products
Storing pastry product is one of the most important undertaking after preparation wherein they
are to be kept properly to avoid spoilage. As many pastry products contain egg and dairy products,
they present a potential health if not stored properly. Once our cookies, cakes, pies and tarts etc. are
baked, they have to be stored properly and there is no one catch-all perfect storage solution, so we
must pay attention to what a recipe calls for.
Store pastry goods individually and protected. Length of the storage is important as well. Some
cookies can last a few weeks, others a day or two. For instance, a gelatin dessert lasts 2 days. It will
still be edible at 4 days; however, the gelatin will be more rubbery if you do not store correctly, including
length of storage and your desserts will not be at their best.

Remember: proper storage means that pastries must be covered with plastic or placed in a box before
storing and also will allow you to enjoy your pastry goods and desserts at their best.
Room-Temperature Storage
Fresh pastries must cool to room temperature before you wrap them, or the residual heat will
create condensation making them soggy. Place fresh pastries inside a paper bag to help retain the
quality of the crust. Keep the pastries at room temperature to prevent condensation so that they don't
soften. Seal the paper bag inside a plastic storage bag for extended storage of up to about five days.
Squeeze out any excess air inside the plastic bag to extend freshness.

Freezer Storage
By Amelia Allonsy.(https://www.leaf.tv/articles/how-to-keep-pastries-fresh/)
The freezer is the best place to store pastries to retain freshness beyond about five days. Use
only freezer storage bags designed for optimum moisture-vapor resistance. Freeze the pastries for up
to two to three months; thaw them in the packaging before reheating.
Serving the Pastries
Regardless of how you store pastries, pop them in the microwave or oven to help restore
freshness. Heat pastries at approximately 350 F for 10 minutes in a conventional or toaster oven, or
warm them in a microwave on the low setting for 30 to 60 seconds
The table below indicates the proper way of storing pastries and where to store them.
Pastry Products How to store Where to store
Pies Covered or box Cool place or refrigerate to prevent mold growth
Unfrosted Products Covered or box Must be place in the fridge.
(e.g. Cakes /
Muffins)
Custard tart, nut Covered or box Must be refrigerated. Generally do not freeze
with custard base well after baking.
Frosted Bakes Covered or box Must be place in the fridge. Do not reheat as
this will melt the frosting.
Covered or box

2|Pa ge
 Cream puff and
Éclair Cool place or refrigerate to prevent mold
growth.
Sliced Cakes Covered or box Must be place in the fridge. Do not reheat as this
will melt the frosting.
Fruit Pies Covered or box Must be refrigerated. Generally do not freeze
well after baking.
Cookies Covered or box Must be place in a dark and cool area (room
temperature) or in the fridge.
Egg pie Covered or box Must be refrigerated. Generally do not freeze
well after baking.
Brownies Covered or box Must be place in the fridge.

Procedures in Storing Pastry Products:

In order to provide our customers with consistent high quality pastry products procedures for
handling, storing, and disposing of bakery items should be followed at all times. Since bakery products
vary there are different instructions for each type of item. Pastry product should be ordered so that
there is enough to last the day with minimal leftover at the end of the night even if the product can be
used a second day.
Note:
All products that are kept overnight should be closely inspected and tested prior to being used.
It is ultimately the supervisor’s responsibility to make sure that the product has held up overnight and
meet the storing standard of pastry products. If there is any question the product should be discarded.

Cookies and Brownies:

1. All bar cookies and brownies should be cut as needed to keep them from drying out prematurely.
2. Bar cookies and Brownies can be sold day old if they are wrapped tightly with plastic wrap or
covered with a bun pan cover. Bar Cookies should be stored in the refrigerator overnight.
Brownies should be stored at room temperature.

Observe the following guidelines:

1. 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.
2. 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.
3. Pastry products that are not required for immediate consumption must be cooled rapidly and
stored in the refrigerator until required.
4. 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.

Equipment for storing Pastries

1. Chiller- a machine for cooling something, especially a cold cabinet or refrigerator for keeping
stored food a few degrees above freezing.
2. Freezer- a refrigerated compartment, cabinet, or room for preserving food at very low
temperatures.
3. Refrigerator- an appliance or compartment which is artificially kept cool and used to store food
and drink. Modern refrigerators generally make use of the cooling effect produced when a
volatile liquid is forced to evaporate in a sealed system in which it can be condensed back to
liquid outside the refrigerator.

Three Tips in Storing Pastry Products

1. Pastries are best consumed while fresh, but most keep longer when refrigerated, and some can
even be frozen.
2. Pastry dough may be frozen up to six months.
3. Unbaked pies will last about four months in the freezer, while baked berry pies can be frozen for
six to eight months.

3|Pa ge
 SAQ-1 : What is the best way to store pastries?
SAQ-2 : Why do we need to observe the guidelines in storing pastry product?

Let’s Practice!

(Answer on the Answer Sheet provided for Activity and Assessment.)

Directions: Read each item carefully and answer the following questions. Write the letter that
corresponds to the correct answer.
1. How many guidelines in storing pastry product that need to be observed?
a. 1 b. 2 c. 3 d. 4
2. Which of the following Pastry Product Handling Procedures does not belong to the group?
a. Muffins c. Coffee
b. Cookies d. Cakes and Pies
3. It is one of the most important undertaking after preparation wherein they are to be kept
properly to avoid spoilage.
a. Storing c. Cooking
b. Heating d. Steaming
4. All bar cookies and brownies should be cut as needed to keep them from drying out prematurely.
a. True c. none of the above
b. False d. all of the above
5. What type of pastry product that can be frozen for six to eight months?
a. pastry dough c. berry pies
b. Cakes d. sweet rolls

REMEMBER
Key Points

Pastry Product Handling Procedures

• Cakes and Pies (including cake balls, cupcakes, and pie pockets):
1. Cakes should be cut as needed to keep them from drying out. A piece of parchment paper,
or plastic wrap should be placed on the inside of the cut after a slice of cake has been
removed to prevent drying out.
2. Cakes and Pies may be sold day old if they are stored in the refrigerator overnight. They
should not be covered because the plastic wrap will make a mess of the top. Exposed areas
where slices have been removed should be covered with parchment paper, or plastic wrap.
• Cookies
1. Cookies should be displayed so that there is minimal risk of them breaking. Frosted Sugar
Cookies and Pumpkin Chocolate Chip Cookies should never be stacked.
2. Cookies may be sold day old provided that they are stored overnight at room temperature
and wrapped tightly with plastic wrap or covered with a bun pan cover
• Croissants, Danishes, Puff Pastry, and Sweet Rolls
1. All Croissants, Danishes, Puff Pastry, and Sweet Rolls should display so that the
filling/topping does not get smashed. Savory and sweet Danishes should be separated.
2. Croissants, Danishes, Puff Pastry, and Sweet Rolls are not to be sold day old.
• Muffins
1. Muffins should be displayed so that the tops and sides do not get smashed together.
Muffins are not to be sold day old.

4|Pa ge
 TRY
Let’s see how much have you learned today!
(Answer on the Learner’s Activity and Assessment sheets.)
A. Scrambld- letters
Direction: Read the statement & comprehend properly the given clue, then re-arrange the scrambled
letters in Box A to come- up with the correct word/s. Write your answer in Box B).
Box A Box B

1. menptuiqe 1. _________________

2. ragtose 2. _________________

3. durecrope 3. _________________

4. ratutemrepe 4. _________________

B. Directions: Essay : Discuss at least two of your answer in Box B in 3-5 statements.
1._______________________________________________________________________________
_______________________________________________________________________________
2._______________________________________________________________________________
________________________________________________________________________________

Criteria for Checking Essay

Content --------------------- 5 points
Correct Grammar -------- 5 points
TOTAL: 10 POINTS

• Aniceta S. kong, Criseta M Arcos, Anecita P. Domo, Maila a. Dagelio. Bread

and Pastry Production Manual, Development Team of the Bread & Pastry
Production Manual First Edition 2016, Sunshine Interlinks Publishing House,
Inc.,p.111-112
• Source: How to Keep Pastries Fresh, google.com,
https://www.leaf.tv/articles/how-to-keep-pastries-fresh/
REFERENCE/S
• Source: How To Store Different Types of Baked Goods | Bake starters
SG,Januay05,2018,google.com https://bakestarters.com/blogs/tbbt/how-to-
store-your-baked-goodsakes, Cookies, Brownies & more
• Source:Learning Module in bread-and-pastry-productionuc2,
January17,2016,google.com
https://www.slideshare.net/joan_vizconde7/learning-module-in-bread-and-
pastry-productionuc2-prepare-and-produce-pastry-products
This learning resource contains copyrighted materials. The use of which has not
been specifically authorized by the copyright owner. We are making this resource
in our efforts to provide printed and e-copy leaning resources available for the
learners in reference to the continuity plan of this division in this time of pandemic.
DISCLAIMER
This LR is produced and distributed locally without profit and will be used for
educational purposes only. No malicious infringement is intended by the writer.
Credits and respect to the original creator/ owner of the materials found in this
learning resource.

Written by:
FLORENMAE L. TANO
Teacher 1
Southcom National High School

5|Pa ge
 CapSLET
Learner’s Activity and Assessment Sheets

SUBJECT
NAME
YEAR AND SECTION
TEACHER’S NAME
Topic: LO 3. Store pastry products: How to Store Pastry Products
SAQ1. ________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
SAQ 2. ________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
Let’s Practice!

Write your answer here:

1. ______________________ 4. ______________________
2. ______________________ 5. ______________________
3. ______________________

TRY
Write your answer here.
A. Scrambled Letters
Box B.
1. ______________________ 3. ______________________
2. ______________________ 4. ______________________

Direction B. Essay
1. ___________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
2. ____________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

Criteria for Checking Essay

Content --------------------- 5 points
Correct Grammar -------- 5 points
TOTAL: 10 POINTS

6|Pa ge
 Topic: LO 3 : Store pastry products: How to Store Pastry Products
Learning Competency: LO3: Store Pastry Product
3.1: Store pastry products according to established standards and procedures
ANSWER KEY
SAQ1:
The best way to store product, if you're storing products at home, keep products organized by
size, color, or product type, etc. to make the order-packing process simple and fast. 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.
SAQ2:
We need to observe the guidelines in storing pastry product to aware the Proper storage of
perishable foods is necessary to ensure safe food and reduce shrink

TRY
A. Scrambled letters
1. D 2. C 3. A 4. A 5. C
B. Essay
Criteria for Checking Essay
Content --------------------- 5 points
Correct Grammar -------- 5 points
TOTAL: 10 POINTS
Answers for Essay:

1. Equipment - Equipment may refer to a small electrical appliance, such as a mixer, or a

large, expensive, power-operated appliance such a range or a refrigerator.
Equipment like range, ovens, refrigerators (conventional, convection and microwave)
are mandatory pieces in the kitchen or in any food establishment.

2. Storage - space or a place for putting things for future use or for safekeeping, a place or
space for storing goods, the cost of keeping goods stored.

3. Procedure - The definition of procedure is order of the steps to be taken to make something
happen, or how something is done.

4. Temperature - Temperature is a physical property of matter that quantitatively expresses

hot and cold.

7|Pa ge
 Republic of the Philippines
Department of Education
Division of Zamboanga City

EVALUATION TOOL FOR CONTENT AND LAYOUT & DESIGN

CAPSULIZED SELF-LEARNING EMPOWERMENT TOOLKIT (CapSLET)

Learning Area: TVL- HE- BREAD & PASTRY PRODUCTION NC II

Grade Level: Grade 11/ 12
Title: Store pastry products: How to Store Pastry Products
Quarter: ____2_____________________________________________________________
Week: ______8_____________________________________________________________
Learning Competency: LO3: Store Pastry Product
3.1: Store pastry products according to established standards and procedures
Instructions:
1. Read carefully the learning resource (LR) page by page to evaluate the LR for compliance to standards
indicated in the criterion items under each factor below.
2. Put a check mark (/) in the appropriate column beside each criterion item. If your answer is NO, cite
specific page/s, briefly indicate the errors found, and give your recommendations in the attached Summary
of Findings form.
3. Write Not Applicable (NA) for criterion items that does not apply in the LR evaluated.

Standards /Criterion Items Yes No

CONTENT
Factor I. Intellectual Property Rights Compliance
1. The learning resource has no copyright violations. /
2. The copyrighted texts and visuals used in the LR are
cited.
3. The copyrighted materials used in the LR are accurately /
cited.
4. The references are properly cited in the Reference/s box /
using the DepEd LR Referencing Guide.
Note: At least 3 criterion items must be marked YES to indicate Complied Not Complied
compliance to this factor.
Factor II. Learning Competencies
1. Content is consistent with the targeted DepEd Most /
Essential Learning Competencies (MELCs) intended for
the learning area and grade level.
2. The MELC is sub tasked into learning objectives based
on the Compressed Curriculum Guide Syllabus (CCGS) /
of a specific learning area.

Note: These 2 criterion items must be marked YES to indicate Complied Not Complied
compliance to this factor.
Factor III. Instructional Design and Organization
1. The LR contributes to the achievement of specific
objectives of the learning area and grade level for which /
it is intended.
2. Sequencing of contents and activities from
UNDERSTAND, REMEMBER and TRY within each /
lesson facilitates achievement of objectives.

8|Pa ge
 3. Content is suitable to the target learner’s level of /
development, needs, and experience.
4. Content reinforces, enriches, and / or leads to the
mastery of the targeted learning competencies intended /
for the learning area and grade level.
5. The LR develops higher cognitive skills (e.g., critical
thinking skills, creativity, learning by doing, problem /
solving) and 21st century skills.
6. The LR enhances the development of desirable values
and traits such as: (Mark the appropriate box with an
“X” applicable for values and traits only)

Note: At least 5 criterion items must be marked YES to indicate Complied Not Complied
compliance to this factor.
Factor IV. Instructional Quality
1. Content and information are accurate. /
2. Content and information are up-to-date. /
3. The LR is free from any social content violations. /
4. The LR is free from factual errors. /
5. The LR is free from computational errors (if applicable)
6. The LR is free from grammatical errors. /
7. The LR is free from typographical errors. /
Note: At least 6 criterion items must be marked YES to indicate Complied Not Complied
compliance to this factor.
Factor V. Assessment
1. The LR provides useful measures and information that
help the teacher evaluate learner’s progress in mastering /
the target competencies.
2. Assessment aligns with the learning competency/ies. /

3. Assessment provides clear instructions in the TRY /

section.
4. Assessment provides correct answer/s. /
Note: All criterion items must be marked YES to indicate compliance Complied Not Complied
to this factor.
Factor VI. Readability
1. Vocabulary level is adapted to target users’ experience /
and understanding.
2. Length of sentences is suited to the comprehension level /
of the target user.
3. Sentences and paragraph structures are varied and /
appropriate to the target user.
4. Lessons, instructions, exercises, questions, and activities /
are clear to the target user.
5. The LR provides appropriate mother tongue for the
target user.
Note: At least 4 criterion items must be marked YES to indicate Complied Not Complied
compliance to this factor
LAYOUT AND DESIGN
Factor I. Physical Attributes
1. All necessary elements are complete. /
9|Pa ge
 2. Cover elements are correct and complete. (i.e., w/ grade
indicator & learning area, CapsLET title, quarter, /
headings, division tagline)
3. The CapsLET follows the prescribed learning area color. /
4. The LR observes correct pagination. /
5. Contains accurate learning competency and code. /
Note: All criterion items must be marked YES to indicate compliance Complied Not Complied
to this factor
Factor II. Layout and Design
1. The LR follows the prescribed CapsLET template.
(maximum of 10 pages and minimum of 3 pages) /
2. The LR follows the prescribed CapsLET paper size /
(long bond paper – 21.59cm x 33.02cm).
Note: All items be marked YES to indicate compliance to this factor. Complied Not Complied

Factor III. Typographical Organization

1. The LR uses appropriate font size (12 or 14) and styles /
(Calibri Body, Arial or Times New Roman).
2. The LR follows the rules in the use of boldface and /
italics.
Note: All criterion items must be YES to indicate compliance to this Complied Not Complied
factor.
Factor IV. Visuals
1. It contains visuals that illustrate and clarify the concept. /
2. It has images that are easily recognizable. /
3. Layout is appropriate to the child. /
4. Text and visuals are properly placed. /
Note: All criterion items must be marked YES to indicate compliance Complied Not Complied
to this factor.

Recommendation: (Please put a check mark (/) in the appropriate box.)

Minor revision. This material is found compliant to the minimum requirements in all six factors. Revision
based on the recommendations included in the Summary of Content Findings form and LR with marginal notes
must be implemented.
Major revision. This material is non-compliant to the requirements in one or more factors. Revision based on
the recommendations included in the Summary of Content Findings form and LR with marginal notes must be
implemented.
(/ ) For field validation. This material is found compliant to all factors with NO corrections.

I certify that this evaluation report and the recommendation(s) in the summary report are my own and have been
made without any undue influence from others.

Name/s Signature/s

Evaluator/s: VILMA V. FANTILAGAN ________________________

_JAMES DELOS REYES____ ________________________

MARISSA F. CASTRO_____ ________________________

Date accomplished: July 10, 2020

10 | P a g e
 Note:
This tool is anchored on the Guidelines in ADM Content Evaluation, Guidelines in ADM Layout Evaluation
and Level 2 DepEd Evaluation Rating Sheet for 2 DepEd Evaluation Rating Sheet for Story Books and Big Books.

Summary of Content Findings, Corrections and Review for Locally Developed CapSLET

Title of the CapSLET: Store pastry products: How to Store Pastry Products
Grade Level: 11/12
Quarter: ____2_______________________
Week: ______8______________________
Part of the Brief description Specific Put a check mark
CapSLET/ of Errors/ recommendations
Paragraph / Findings/ for improving the
Line / Page Observations identified criterion
number (in Not
chronological Implemented
Implemented
order)

Legend: (Type of Error) C - Content, L – Language, DL – Design and Layout

Other Findings: Write additional comments and recommendations not captured

in the evaluation tools used.
_The writer had followed the standard criterion in writing this learning resource
material as Capslet to be used by students taking the strand in Home Economics in
Bread and Pastry Production NC II for Grade 11/12.
Prepared by: Date accomplished:

__ FLORENMAE L. TANO July 05, 2020

(Signature Over Printed Name)

11 | P a g e