CPM Custard & Cream Pie Techniques Flashcards
6 cards from real CPM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CPM Custard & Cream Pie Techniques flashcards as text
What is the primary thickening agent in a classic pastry cream (crème pâtissière) used for cream pie fillings?
Answer: Cornstarch
Cornstarch is the standard thickener in pastry cream because it creates a smooth, stable, sliceable custard filling.
When making a baked custard pie like pumpkin pie, the filling is considered set when it reaches which internal temperature?
Answer: 160°F (71°C)
A baked custard pie is safely set and will not be runny when its center reaches 160°F (71°C) as measured with an instant-read thermometer.
Which technique prevents a skin from forming on the surface of cooling pastry cream?
Answer: Press plastic wrap directly onto the surface
Pressing plastic wrap directly onto the surface of hot pastry cream prevents air contact and stops skin formation.
A chiffon pie filling gets its light, airy texture primarily from which ingredient?
Answer: Beaten egg whites or whipped cream folded in
Chiffon fillings are lightened by folding in stiffly beaten egg whites or whipped cream, giving them a mousse-like texture.
Weeping (syneresis) in a meringue-topped cream pie is most often caused by which factor?
Answer: Undissolved sugar in the meringue
Undissolved sugar in meringue draws moisture and causes liquid to weep out from underneath the topping.
Which type of gelatin-stabilized cream pie filling must be refrigerated and cannot be served at room temperature for extended periods?
Answer: Bavarian cream
Bavarian cream contains whipped cream and gelatin and must stay refrigerated because it softens and becomes unsafe above 40°F.