CPM CPM Custard & Cream Pie Techniques 2

Question 1

Key lime pie's classic filling sets firm primarily due to which chemical reaction?

Accepted Answer

Acid from lime juice coagulates the egg yolks and condensed milk proteins

Answer

The citric acid in lime juice causes the proteins in egg yolks and sweetened condensed milk to partially coagulate, thickening the filling without cooking.

Question 2

What is the correct procedure for tempering eggs when making a stovetop custard filling?

Accepted Answer

Slowly whisk hot liquid into the eggs before adding to the pot

Answer

Tempering means gradually whisking hot liquid into eggs to raise their temperature slowly, preventing scrambling when they are added to the pot.

Question 3

A blind-baked shell is required for which type of pie filling?

Accepted Answer

No-bake or stovetop-cooked cream fillings

Answer

Cream and pudding fillings that are cooked separately require a fully pre-baked (blind-baked) shell since they don't go back in the oven.

Question 4

What causes a custard filling to curdle (become grainy or lumpy) during stovetop cooking?

Accepted Answer

Overheating past the egg protein coagulation point

Answer

Overheating causes egg proteins to tighten and clump, resulting in a grainy, curdled texture instead of a smooth custard.

Question 5

Which stabilizer is most commonly used in a professional setting to keep whipped cream toppings firm on cream pies during display?

Accepted Answer

Gelatin or cream stabilizer powder

Answer

A small amount of dissolved gelatin or a commercial cream stabilizer prevents whipped cream from weeping and losing volume over time.

(CPM) Certified Pie Maker Practice Test

(CPM) Certified Pie Maker Practice Test

CPM CPM Custard & Cream Pie Techniques 2