The document provides guidelines for safely storing various desserts. Key points include refrigerating dairy-based items, consuming desserts with fresh fruit within 2 days, and storing items like tarts, macaroons, and gelatin puddings properly. Proper packaging, sanitation practices, and storage techniques help preserve taste and appearance while preventing bacterial growth. Careful adherence to storage times and temperatures maintains freshness and quality for up to 2 weeks in the refrigerator or 1 year in the freezer.

1. RECAP
•Directions: list down with five
(5) factors in plating and
presenting dessert. Write your
answer below.

2. Storing Desserts
•It is important to store dessert
safely to stop bacteria from
spreading and to avoid food
poisoning.

3. •1. Store raw desserts in clean sealed containers
on the bottom shelf of the fridge, so they
can’t touch or drip onto other food.
•2. Dairy-based cakes and pies such as
cheesecake and lemon cream pie and cookies
with uncooked dairy fillings, like whipped
cream or ceram cheese, should be refrigerated
all times

4. 3. As general rule for storage, keep in mind
the following:
• Store in an all right container in the fridge to prevent
odors from other sources to penetrate the dessert, this
can affect the flavour.
• Consume within 3 days unless otherwise specified. There
is higher risk of contamination when the products contain
perishable ingredients such cream or eggs.

5. •If a dessert has fresh fruit on it,
consume within 2 days unless
otherwise specified.
•Desserts that have fresh fruit will
shorten the life of the dessert
because the fruit will begin to
breakdown.

6. These types of desserts must be consumed
as soon as possible within 3 days.
•4. Tarts must always be stored in
the fridge. But once ready to eat,
bring it out at room temperature.
Consume within of 2 days.

7. •5. Macaroons should be placed in an
airtight container or in wink’s plastic
tray container in two days of saran
wrap and stored in the fridge for
maximum of 5 days.
•You can store in refrigerator up to 2
weeks.

8. •6. keeping air out of your desserts is the
guidelines to keeping them fresher. Airtight
containers and are ideal to use.
• 7. Milk is highly perishable so it should be
constantly refrigerated at about 40, full
Fahrenheit. It must also be protected from
sunlight which robs it of its vitamin B
Content. Its shelf life is limited to three days
before using

9. •8. Gelatins should never be
frozen unless the fat content is
very high as in certain Ice creams.
Do Not Deep Freeze Gelatine
Pudding Longer than 4 days.

10. •9. Hard custard must always be stored
in the coldest part of the refrigerator,
as they are highly susceptible to
bacterial activity although they may
give no evidence of spoilage.

11. •10.Nake cakes/ Mini Naked Cakes.
Refrigeration and air can dry out this cake so
it should be kept in an air tight container And
or wrapped in layers of saran wrap. Naked
Cake (where cake is exposed) or covered
cakes that have been cut are more susceptible
to drying.

12. Packaging Materials for
Storing Desserts
•1. Glass container
•2. Plastic container
•3. Plastic/cellophane
•4. Aluminium foil
•5. Packaging tapes
•6. Boxes

13. Equipment
•1. Chiller
•2. Freezer
•3. Refrigerator

14. Sanitary Practices When
Storing Desserts
• 1. Handle the food properly
to prevent spoilage and
contamination.
• 2. Wash utensils and
equipment thoroughly.
• 3. Keep away from food
when you are ill.
• 4. Store foods and
ingredients properly.
• 5. Safeguard the food during
distribution and service.

15. Storage Techniques
•1. Refrigerate – to keep cold or cool below 400F
• 2. Cold Storage – the process of storing food by
means of refrigeration at 230C
• 3. Chilling – to refrigerate or to reduce the
temperature of food below 80C.

16. Storage Time:
•Room Temperature 3-5 days except for
cakes with cream cheese buttercream
•In Refrigerator up to 1 week.
•Freezer –up to 1 year. Wrap in layers of
PLASTIC wrap

17. How Long Will Bakery items
last?
• Bakery item at Room temperature In refrigerator
•Made from mix 3-4 days 7 days
•Pound Cake 3-4 days 7 days
•Cheesecake No 7 days
•Cookies 2-3 weeks 2 months

18. Importance of storing
dessert
• The purpose of storing dessert is to enhance freshness
and quality.
• Taste and appearance are the best qualities of desserts.
• It is important to preserve the indulgent taste of the
dessert without undermining its mouth-watering
appearance

20. ACTIVITIES 1
COMPLETE ME…
•Directions: Complete the storing dessert practices
by choosing the missing word in the box.
•1. ________ must always be stored in the fridge.
But once ready to eat, bring it out at 2.
_______________. Consume within of 2 days.

21. •Milk is highly perishable so it should
be constantly 3.______________at
about 40, full Fahrenheit. It must also
be protected from sunlight which robs
it of its vitamin B Content. Its 4.
____________ is limited to three days
before using.

22. •5. ____________ should never
be frozen unless the fat content is
very high as in certain Ice creams.
Do Not 6. ______________
Gelatine Pudding Longer than 4
days.

23. •7. _________________ must
always be stored in the coldest
part of the refrigerator, as they
are highly susceptible to bacterial
activity although they may give no
evidence of 8._______________

24. •9.__________ raw desserts in
clean sealed
10._______________ on the
bottom shelf of the fridge, so
they can’t touch or drip onto
other food