COMPETENCY-BASED LEARNING MATERIAL

Sector TOURISM

Qualification
BREAD AND PASTRY PRODUCTION NC II
Title

Unit of
Competency STORE BAKERY PRODUCTS

PREPARING AND PRODUCING BAKERY

Module Title
PRODUCTS

HOW TO USE THIS COMPETENCY BASED LEARNING

MATERIAL

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 Welcome to the module in “Prepare and Produce Bakery Products”.
This module holds training materials and undertakings for you to complete.
This unit, “Prepare and Produce Bakery Products”, covers the
outcomes required in decorate and present bakery products. It is consist of
competencies to prepare bakery products, to decorate and present bakery
products, to store bakery products, and to develop knowledge, skills,
abilities and attitude required with the industry standard.
You are required to go through a series of learning activities in order
to complete each learning content. Information Sheets consist of learning
contents that you need to learn. Each Information Sheet has a learning
objective that you need to attain while reading the Information Sheet. After
each Information Sheet is a Self-Check that will help you test yourself if you
have attained the learning objectives. Compare your answer to the
corresponding Answer Key. You must answer all the questions correctly
before proceeding to the next activity
Assignment, Operation, Task and Job Sheets are activity sheets
that will help you practice the skills previously discussed in the Information
Sheets or demonstrated by your trainer. A Performance Criteria Checklist
is provided which will allow for self-evaluation or peer evaluation. This
Performance Criteria may be used by your trainer to evaluate your
performance. Follow these activities on your own. When you are ready,
present your work to your trainer for final evaluation and recording, if you
have questions, don’t hesitate to ask your trainer for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills
covered in this learner's guide because you have:
 been working for some time
 already completed training in this area.

If you can demonstrate to your trainer that you are competent in a

particular skill or skills, talk to him/her about having them formally
recognized so you don't have to do the same training again. If you have a
qualification or Certificate of Competency from previous trainings, show it to
your trainer. If the skills you acquired are still current and relevant to the
unit/s of competency they may become part of the evidence you can present
for RPL. If you are not sure about the currency of your skills, discuss this
with your trainer.

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 At the end of this module is a Learner’s Diary. Use this diary to
record important dates, jobs undertaken and other workplace events that
will assist you in providing further details to your trainer or assessor. A
Record of Achievement is also provided for your trainer to complete once
you complete the module.
This module was prepared to help you achieve the required
competency, in Prepare and Produce Bakery Products. This will be the
source of information for you to acquire knowledge and skills in this
particular trade independently and at your own pace, with minimum
supervision or help from your instructor.
 Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the module carefully. It is
divided into sections, which cover all the skills, and knowledge you
need to successfully complete this module.

 Work through all the information and complete the activities in

each section. Read information sheets and complete the self-check.
Suggested references are included to supplement the materials
provided in this module.

 Most probably your trainer will also be your supervisor or manager.

He/she is there to support you and show you the correct way to do
things.

 Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important
that you listen and take notes.

 You will be given plenty of opportunity to ask questions and

practice on the job. Make sure you practice your new skills during
regular work shifts. This way you will improve both your speed and
memory and also your confidence.

 Talk to more experience workmates and ask for their guidance.

 Use the self-check questions at the end of each section to test your
own progress.

 When you are ready, ask your trainer to watch you perform the
activities outlined in this module.

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  As you work through the activities, ask for written feedback on
your progress. Your trainer keeps feedback/ pre-assessment
reports for this reason. When you have successfully completed
each element, ask your trainer to mark on the reports that you are
ready for assessment.

 When you have completed this module (or several modules), and
feel confident that you have had sufficient practice, your trainer
will arrange an appointment with registered assessor to assess you.
The results of your assessment will be recorded in your
competency Achievement Record.

LIST OF COMPETENCIES

No Unit of Competency Module Title Code

1 Prepare and produce Prepare and produce TRS74137

bakery products bakery products 9

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2 Prepare and produce pastry Prepare and produce
TRS741380
products pastry products

3 Prepare and present Prepare and present

gateaux, tortes, and cakes gateaux, tortes, and TRS741381
cakes

4 Prepare and display petit Prepare and display petit

TRS741382
fours fours

5 Present desserts Present desserts TRS741383

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 MODULE CONTENT

Learning Outcomes Progress Training

Learning Contents Duratio
Check
n
1. PREPARE BAKERY Identify and measure Self-check/
PRODUCTS ingredients according Demonstration
to standards / Oral
Question

Different types of Self-check/

doughs & breads Demonstration
/ Oral
Question
Mixing procedures Self-check/
recipes and desired Demonstration
product 14hrs
/ Oral
characteristics Question
Bake bakery Self-check/
products according to Demonstration
standards / Oral
Question
Oven Operations and Self-check/
Settings Demonstration
/ Oral
Question
Fillings,
2. DECORATE AND Self-check/ 2hrs
Coating/Icing,
PRESENT BAKERY Demonstration
Glazes, and
PRODUCTS / Oral
Decorations Question

Filled Bakery Self-check/

Products Demonstration
/ Oral
Question

Finish and Present Self-check/

Bakery Products Demonstration

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 / Oral
Question

3. STORE BAKERY Proper Storage of Self-check/

PRODUCTS Bakery Products Demonstration
2hrs
/ Oral
Question

Shelf life of Bakery Self-check/

products Demonstration
1hr
/ Oral
Question

Different Packaging Self-check/

for Bakery Products Demonstration
1hr
/ Oral
Question

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 COMPETENCY SUMMARY

Unit of Competency : Prepare and Produce Bakery Products

Module Title : Preparing and Producing Bakery Products

Module Descriptor : This unit deals with the knowledge and skills
required by bakers and pastry cooks (patissiers)
to prepare and produce a range of high-quality
bakery products in commercial food production
environments and hospitality establishments.

Nominal Duration : 20 hrs

Learning Outcomes : Upon completion of this module, the trainee

must be able to

LO1. Prepare Bakery Products

LO2. Decorate and Present Bakery Products
LO3. Store Bakery Products

Assessment Criteria:

1. Required ingredients are selected, measured and weighed according to

recipe or production requirements and established standards and
procedures
2. A variety of bakery products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics
3. Appropriate equipment are used according to required bakery
products and standard operating procedures
4. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise practices

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 6. A variety of fillings and coating/icing,
glazes and decorations for bakery products are prepared according to
standard recipes, enterprise standards and/or customer preferences
7. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
8. Bakery items are finished according to desired product characteristics
9. Baked products are presented according to established standards and
procedures
10. Bakery products are stored according to established standards and
procedures
11. Shelf life of bakery products are determined according to established
industry standards
12. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics

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 QUALIFICATION : BREAD AND PASTRY PRODUCTION NCII
UNIT OF COMPETENCY : Prepare and Produce Bakery Products
MODULE TITLE : Preparing and Producing Bakery Products
MODULE DESCRIPTOR : This unit deals with the knowledge and
skills required by bakers and pastry cooks
(patissiers) to prepare and produce a range
of high-quality bakery products in
commercial food production environments
and hospitality establishments.

NOMINAL DURATION : 20 hrs

SUMMARY OF LEARNING OUTCOMES:

LO1. Prepare Bakery Products

LO2. Decorate and Present Bakery Products
LO3. Store Bakery Products

DETAILS OF LEARNING OUTCOMES:

LO3. Store Bakery Products

Conditions
Assessmen Content Materials Methodologie Assessment
t Criteria s Equipment s Methods
Tools: /
:
Supplies:
Bakery Proper Mixing PPE (Chef’s Flour,
 Self-  Written
products are Storage bowls, uniform, sugar, paced/ Examinatio
stored of rubber Apron, salt, Modular n
according to Bakery scrape Hairnet,
yeast,
established Product s Hand Towels)  Lecture/  Oral
s milk,
standards discussion Questioning
water,
and oil,  Demonstr  Observation
Trays,
procedures Freezer,
butter ation of Demo
Cling
Refrigerator
wraps,

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 Cling
wraps

Shelf life of Shelf Mixing PPE (Chef’s Flour,

 Self-  Written
bakery life of bowls, uniform, sugar,
paced/ Exam
products Bakery rubber Apron, salt,
Modular
are product scrapp Hairnet, yeast, Oral
determined s ers Hand Towels) milk,  Lecture/ Questioning
according to water, discussion
established oil,
industry butter
standards

Packaging Differen Cello Flour,

 Self-  Written
are selected t sheets sugar, paced/ Examinatio
appropriate Packagi , PPE (Chef’s salt, Modular n
for the ng for uniform,
Boxes, yeast,
preservation Bakery Apron,  Lecture/  Oral
Product non- milk,
of product Hairnet, discussion Questioning
s grease Hand Towels) water,
freshness and papers oil,  Demonstr  Observation
eating , tapes butter ation of Demo
characteristic
(adhes  Actual
s
ives), Output
labels
Box, food
grade
plastic,
labels

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 LEARNING EXPERIENCES

Learning Outcome No. 3 Store Bakery Products

Learning Activities Special Instructions

1. Storing Of Bakery Products

Read
 Read Information sheet #1.3-1
on Proper Storage of Bakery
Products
 Answer Self-Check #1.31 on
Proper Storage of Bakery
Products
 Perform Task Sheet #1.3.1 on
Proper Storage of Bakery
Products
 Compare answers to Answer
Key # 1.3-1 on Proper Storage
of Bakery Products
 Check and Compare
Performance Criteria Checklist
#1.3.1 on Proper Storage of
Bakery Products

2. Determine Shelf Life Of Bakery

Products

 Read Information sheet #1.3-2

on Shelf life of bakery
products
 Answer Self-Check #1.3-2 on
Shelf life of bakery products
 Compare answers to Answer
Key # 1.3-2 on Shelf life of
bakery products

3. Different Packaging for Bakery

Products

 Read Information sheet #1.3-3

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 on Package and Present
Bakery Products
 Answer Self-Check #1.3-3 on
Package and Present Bakery
Products
 Perform Task Sheet #1.3.3 on
Package and Present Bakery
Products
 Compare answers to Answer
Key # 1.3-3 on Package and
Present Bakery Products
 Check and Compare
Performance Criteria Checklist
#1.3.3 on Package and Present
Bakery Products

 After completion and compliance of all the learning activities of this

LO you are ready to proceed to the next competency, PREPARE and
PRODUCE PASTRY PRODUCTS

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 INFORMATION SHEET No. 1.3-1
PROPER STORAGE OF BAKERY PRODUCTS

Learning Objectives:
After reading this information sheet you should be able to;
1. Apply proper bread storage

After performing all the activities of the previous LO, Decorate and
Present Bakery Products, the next activity that would come into our mind is
storing our baked products. Several factors contribute in storing bakery
products to lengthen its shelf life.

HOW TO STORE BREAD

Make sure that the bread has totally cooled down before putting in different
packaging materials. Moisture from not fully cooled bread might cause
molds as time progress.

You can help keep freshly baked bakery bread fresh by storing it in a paper
bag. Paper bags are better than plastic bags because the paper allows the
bread to breath and keep from moisture build up and mold - but it will dry
out way faster. The open paper bag allows room temperature air to circulate,
keeping the bread crusty — in a good way — for about 2 – 3 days. This crust
then helps keep the insides of the loaf moist. Using paper bags can also help
absorb any extra grease from the breads.

Sliced bread is best stored in the plastic bag that it comes in to keep it fresh.
Make sure that it is tied closed by the excess plastic it came from, or a wire
tie.

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Bread can also be stored in the fridge, but it is not recommended because it
dries out much faster and will cause stalling to the products.

CAN I FREEZE BREADS?

Freezing is a better long-term option, you can freeze your bread while
preserving its taste and texture if you use an air-tight freezer safe container
or have it cling wrapped. Foods freeze indefinitely, but the quality declines
after a long time. Use within the recommended time (6 months) for the best
flavor and texture. When freezing be sure to label with the date of freezing
and use the FIFO (First In, First Out) rule. Best used for labeling are
masking tapes and sharpies.

Suggested storage temperatures for storing breads are 25oC (77oF) which is
the temperature considered as room temperature, or -18oC (-0.4oF) for
freezing the bakery products. Avoid temperatures around 4 oC (39.2oF)
because mold will grow best in damp, dark and cool conditions, but can also
grow in warmer temperatures as well. Mold grows best between 55 to 70 oC.

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Some benefits of proper food storage include eating healthier, cutting food
costs and helping the environment by avoiding waste.

For products with fillings, products with cream filling will need to be kept
chilled. These crème patissiers can stand at room temperature for the day
but must then be discarded and not used. Fillings with dairy and eggs have
shorter shelf life and must be stored in a temperature sensitive place.

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 SELF-CHECK No.1.3-1

MULTIPLE CHOICE
Directions: Read carefully each statement below. On a piece of paper, write
the letter of the best answer to the questions provided.

1. It is the suggested storage temperature also known as room

temperature.
a. 77oC
b. 4oC
c. 25oC
d. 39.2oF

2. Paper bags are better than plastic bags for storing breads in room
temperature because:
a. Environment friendly
b. Allows the bread to breath
c. Keep from moisture build up and mold
d. All of the above

3. Which is the proper way of storing bread?

a. Place it in a plate and keep in the freezer
b. Keep it in a bread box and place in a pantry or at room
temperature
c. Leave it open in the dining table
d. Keep the bread inside the oven

4. Where can we store the bakery products?

a. Freezer, Bread Box, Paper Bag, Food Grade Plastic Bag
b. Bread Box, Food Grade Plastic Bag, Paper Plate, Refrigerator
c. Refrigerator, Bread Box, Paper Bag
d. Cake box, Refrigerator, Tissues

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5. Benefit/s of proper food storage
a. Cutting Food Cost
b. Eating Healthier
c. Helping the Environment by Avoiding Wastes
d. All of the above

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 ANSWER KEY No. 1.3-1
Self-Check No. 1.3-1

1. C
2. D
3. B
4. A
5. D

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 TASK SHEET No. 1.3-1
Title PROPER STORAGE OF BAKERY PRODUCTS
Given all the needed supplies, you should know how
Performance
to properly store bakery products
Objectives
Food Grade Cling Wraps, Air tight container, Ties
Supplies

Equipment Freezer, Refrigerator

Purpose: To properly store bakery products

Procedure:
1. Wear your PPE
2. Fully cool down the bakery product
3. Prepare and organize all tools/supplies needed to store bakery
products
4. Store bakery products in preferred storage material
5. Label items for storage
6. Clean up remaining/unused supplies
7. Perform housekeeping

Assessment Method:
 Demonstration/Observation of Demo

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 PERFORMANCE CRITERIA CHECKLIST 1.3-1
Task Sheet No. 1.3-1

Trainee’s Name: _______________________ Date: ____________________

CRITERIA YES NO

Did I?...

1. Wear my complete PPE? 

2. Fully cooled down the bakery product? 

3. Prepare and organize all tools/supplies needed to


store bakery products?

4. Store bakery products in preferred storage material? 

5. Label items for storage? 

6. Clean up remaining/unused supplies? 

7. Perform housekeeping? 

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 INFORMATION SHEET No. 1.3-2

SHELF LIFE OF BAKERY PRODUCTS

Learning Objectives:
After reading this information sheet you should be able to;
1. Determine shelf life of bakery products
2. Analyze if the baked product is suitable for consumption or not

After storing our bakery products, we need to determine the shelf life
of our products, or the life span before it would go stale, that would lead us
as we pursue further thru this learning outcome.

HOW TO TELL IF THE BREAD IS BAD, ROTTEN, OR SPOILED?

Practicing proper hygiene and food safety techniques will help prevent
foodborne illness.

Although not a perfect test, your senses are usually the most reliable
instruments to tell if your product has gone bad. One trait of bad bread is
being stale.

Stalling is the decrease in the palatability of baked goods that does not
include microbial contamination. It is a change in both chemical and
physical attributes that give bread products a hard, dry, and leathery
texture.

A common misconception is that bread goes stale from a simple loss of

moisture. In fact, it can happen without appreciable loss of moisture.
However, loss of moisture from the loaf may accelerate reactions leading to
it.

Bread and cake are the primary products that go stale, because cookies and
crackers start with a lower moisture content, or higher fat content, that does
not stale as quickly. If bread does become stale, it is possible to partially
reverse the effects by toasting the bread.

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A few examples of what you can do to stale breads are bread crumbs and
croutons. The bread should then be eaten immediately afterwards due to the
increased loss of moisture resulting in a firmer crumb afterward. If they are
kept dry, they can enjoy a long shelf life because mold needs moisture to
grow.

In addition, freezing bread to very low temperatures can stop the staling
process. Bakers have several uses for stale bread such as bread pudding,
French toast and croutons.

Another trait of a bad bread is mold (amag), which can often be smelled
before it is seen.

Bread mold can come in all sorts of colors, even white which needs a close
look to differentiate from flour.

Mold needs four things in order to grow: water, food, suitable air quality and
temperature. Food that contains any kind of water or fluid is susceptible to
mold growth. In addition, mold can only grow if it has food readily available
to feed itself and grow. Mold is a fungus that feeds off of dead or dying
organic matter, and can be destructive to your health and food quality. Mold
will grow best in damp, dark and cool conditions, but can also grow in
warmer temperatures as well. Mold grows best between 55 to 70 degrees
Celsius.

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Mold can be very dangerous if eaten. Mold is perhaps most common on
bread, cheese, and fruits and vegetables left out in the kitchen. Eating mold
on any item has the potential to make you very sick. Simply cutting off the
moldy part does not render the food safe to eat. Mold has the ability to
penetrate deep into the food and not just fester on the surface. If you do
spot mold on your food, it is best to inspect the entire serving and not just
one spot. In addition, if the food you are eating is part of a package of
multiple servings, you should check all of them – mold can spread very
quickly and infest an entire package of food.

HOW LONG DOES BREAD LAST?

Since preservatives play a large part in the answer to how long bread lasts,
it ranges from 2-3 days if stored properly in room temperature, to several
weeks or more. The shelf life of bread depends on a variety of factors, such
as the best by date, the preparation method and how it was stored.

Bread is basically made of flour, water and yeast. Because of its relatively
low cost and high calorie density, bread is one of the most popular food
staples in the world. It is so versatile that it can be prepared and sold in
varieties of any shape or size.

All foods last for a shorter period of time if they are not stored properly.
Remember that bread, like a lot of other grains, usually has a best by date
and not an expiration date. Because of this distinction, you may safely use
breads to compliment your favorite meals even after the best before date has
lapsed.

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 Bread and Date Developed:
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 SELF-CHECK No.1.3-2

TRUE OR FALSE

Directions: Read carefully each statement below. On a piece of paper write

T if the statement is TRUE and write F is the statement is FALSE.

1. Mold needs four things in order to grow: water, food, suitable air quality
and temperature.
2. A trait of a bad bread is mold (amag), which can often be seen before it is
smelled.
3. Your senses are not reliable instruments to tell if your product has gone
bad.
4. The shelf life of bread depends on a variety of factors, such as the best by
date, the preparation method and how it was stored.
5. If the food you are eating is part of a package of multiple servings, you
can take off the part with mold, and keep the remaining pieces.
6. Bread is basically made of flour, water, eggs and yeast.
7. One trait of bad bread is being stale.
8. A common misconception is that bread goes stale from a simple loss of
moisture.
9. Bread mold can only come in one color which is greenish gray.
10. Bakery Products usually lasts for 2-3 days.

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 ANSWER KEY No. 1.3-2
Self-Check No. 1.3-2

1. T
2. F
3. F
4. T
5. F
6. F
7. T
8. T
9. F
10. T

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 INFORMATION SHEET No. 1.3-3
PACKAGE AND PRESENT BAKERY PRODUCTS

Learning Objectives:
After reading this information sheet you should be able to;
1. Determine available and suitable packaging for the bakery product

PACKAGING MATERIALS

Aside from the previously mentioned materials for storing bakery

products, boxes and other packaging materials are available for our bakery
products. These can add to the presentation of the product and can possible
add shelf life during storage.

In handling finished products for packaging, it is encouraged to used vinyl,

powderless rubber gloves for safety and hygiene. This helps in keeping the
product clean and free from any microbial organism that may contaminate
the product. Wearing gloves can be skipped if, and only, your bare hands
are clean, dry, and sanitized.

Most commonly used in packaging bakery products, especially breads, is the

food grade cling wrap which can seal the freshness of the product. This
cling wrap can also keep the shape of the product with due care. Cling
wraps can stretch and tightly hug the product like second skin. Be careful
in purchasing cling wraps as there are varieties in which are not suitable for
food and mainly used for packaging other non-food.

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Cello sheets, on the other hand, are plastic wrappers that are not
stretchable like cling wraps. This packaging can come in various designs
and colors, but usually available as plain and clear. Adhesive, or scotch
tapes are needed to seal the edges of this wrapper to keep it from opening
up and assuming previous shape.

Paper and plastic bags are two of the most common packaging used for
breads. These are present in every industrial or small scale bakery in our
communities. Often used in neighborhood bakeries because they keep the
breads warm and less greasy, paper bags are also cost efficient and
biodegradable. As mentioned in the previous topic, The open paper bag
allows room temperature air to circulate, keeping the bread crusty — in a
good way — for about 2 – 3 days. This crust then helps keep the insides of
the loaf moist. Plastic bags, on the other hand, are used for bakery products
to provide a preview of what you are actually buying. This is also essential
for consumers to see the actual product. Plastic bags are best for sandwich
breads or softer style loaves. This is ideal since those loaves typically take
longer to consume anyway. To seal the freshness of the bakery products,
both of these packaging materials uses twist tie or tapes.

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Boxes. Boxing bakery products is another practice used to keep it in shape
and if has to be stacked together. This prevents the bakery products from
being squished from the weight of the products piled on top of another.
Using a box is also a great way to customize the presentation of the product
by using stickers, logo, or even ribbons to make the bread more appealing to
the eye. Most boxes are made of thick paper, and helps in preventing hot
products from turning cold. A perfect example for this is Pizza. Another kind
of box used for bakery products are clear plastic boxes for aesthetic
purposes as well. These clear boxes are often used to showcase the products
inside, especially ones with designs or toppings.

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Disposable Aluminum Pans/Trays. The best choice for baked goods
consistent in color and texture. It prevents quick bread, loaves, and
coffeecakes from becoming too dark on the bottom and around the sides of
the pan. Using these aluminum trays can also lessen the work in the
kitchen because you can directly bake on it, and use it as packaging
afterwards.

Paper trays. Same as the disposable aluminum pans/trays, these paper

trays can be used to bake right in the pan, then give it away. These paper
trays are usually heavy coated non-stick paper, is food-safe and makes for
easy transport of baked goods. Paper trays are perfect for baking homemade
gifts of fruitcake, quick breads, pound cakes, and yeasted bread. Be sure to
bake on a baking sheet. They are easy to dress up for gifting, and
convenient for packaging up other small baked goods like cookies. Also ideal
for sharing or serving baked goods to a crowd, since they're prettier than
regular bakeware.

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If, and by any case, the packaging was torn off during packaging, carefully
remove the initial packaging and replace it with a new one. Cling wraps can
also be used to seal the torn area, keeping the freshness of the product by
changing the presentation by a bit.

Labels. Labels are important in packaging of bakery products not only for
marketing but also for health concerns. The consumer might be allergic to
some ingredients that are not visible to the naked eye and might cause
problems. In making labels for the products, it is best to consider the
following:

1. Lettering. Lettering must be legible, clear enough to read.

2. Bread Type. The name of the bread must correctly describe the
bread.
3. Bakery Name/Address. The label should display the name and/or
street address of the bakery, or someone who sells the bread
4. Date. Packaged bread must be marked with either:
a. Best-before date: means that a properly sealed package of
food, which has been stored correctly, should be of high
quality until the marked date. It must also keep any specific
qualities claimed for it until that date. The best-before date
must be shown as numbers in MM/DD/YYYY.
Ex. BB: 05/30/2019
b. Baked-on date: means the date on which the bread was
baked or manufactured. A baked-on date must use either the
words ‘Baked On’ or ‘MFD’, with the date next to it.
Ex. MFD: 05/26/2019
5. Storage Directions. Storage directions must show how to maintain
the product to prolong or maximize its shelf life.
6. Allergy Warnings. Examples of allergens are wheat, soy, gluten,
sesame, nuts and bee products. The allergens must be included in
the ingredient list, usually bold. A disclaimer must be present and
visible to avoid accidents and other health concerns. Ex. This
product contains nuts.

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 Allergy
Warning

Bread Type

Bakery
Name/A
ddress

Storage
Best Before OR MFD
Directions

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 SELF-CHECK No.1.3-3

I. INDENTIFICATION
Directions: Read carefully each statement below. Write the answer best
matched to the question.

_______________ 1. This packaging can come in various designs and colors,

but usually available as plain and clear.
_______________ 2. Can stretch and cover the product like second skin.
_______________ 3. Important in packaging of bakery products not only for
marketing but also for health concerns.
_______________ 4. The date on which the bread was baked or
manufactured.
_______________ 5. Best packaging for sandwich breads or softer style
loaves.
_______________ 6. Element of the label that shows how to maintain the
product shelf life.
_______________ 7. Perfect for baking and packaging of fruitcake, quick
breads, pound cakes, and yeasted bread.
_______________ 8. Packaging that can be used to bake evenly, to save time
and cleaning.
_______________ 9. Thick paper for hot bakery products.

II. ENUMERATION
Enumerate the 6 elements required in labeling a product.
1.
2.
3.
4.
5.
6.

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 ANSWER KEY No. 1.3-2
Self-Check No. 1.3-2

I. Identification
1. Cello Sheets
2. Cling Wraps/Food Grade Cling Wraps
3. Labels
4. Baked On Date
5. Plastic Bags
6. Storage Directions
7. Paper Trays
8. Disposable Aluminum Trays
9. Box

II. Enumeration

1. Lettering
2. Bread type
3. Baker/Bakery Name
4. Date
5. Storage Directions
6. Allergy Warnings

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 TASK SHEET No. 1.3-3
Title PACK AND PRESENT BAKERY PRODUCTS
Given all the needed supplies, you should be able to
Performance
pack and present a bakery product according to
Objectives
industry standards
Food Grade Cling Wraps, Plastic Bags, Paper Bags,
Supplies
Disposable Aluminum tray, Paper Tray, Boxes, Cello
Sheets, Labels/Sticker Paper, Ribbon, Scissors, Tape,
Twist ties

Equipment

Purpose: To properly package and present bakery products

Procedure:
1. Wear your PPE
2. Prepare and organize all tools/supplies needed to package and
present bakery products
3. Pack bakery products in suggested packaging materials
4. Make a label for your bakery product
5. Clean up remaining/unused supplies
6. Perform housekeeping

Assessment Method:
 Demonstration/Observation of Demo
 Actual Output

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 PERFORMANCE CRITERIA CHECKLIST 1.3-2
Task Sheet No. 1.3-2

Trainee’s Name: ________________________ Date: ____________________

CRITERIA YES NO

Did I?...

1. Wear my complete PPE? 

2. Prepare and organize all tools/supplies needed to


store bakery products?

3. Pack bakery products in suggested packaging


materials

4. Make a label for your bakery product? 

5. Clean up remaining/unused supplies? 

6. Perform housekeeping? 

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