CPM CPM Custard & Cream Pie Techniques

Question 1

What is the primary thickening agent in a classic pastry cream (crème pâtissière) used for cream pie fillings?

Accepted Answer

Cornstarch

Answer

Gelatin

Answer

Arrowroot

Answer

Tapioca starch

Question 2

When making a baked custard pie like pumpkin pie, the filling is considered set when it reaches which internal temperature?

Accepted Answer

160°F (71°C)

Answer

175°F (79°C)

Answer

185°F (85°C)

Answer

200°F (93°C)

Question 3

Which technique prevents a skin from forming on the surface of cooling pastry cream?

Accepted Answer

Press plastic wrap directly onto the surface

Answer

Stir continuously while cooling

Answer

Add a layer of powdered sugar on top

Answer

Cover with foil and refrigerate immediately

Question 4

A chiffon pie filling gets its light, airy texture primarily from which ingredient?

Accepted Answer

Beaten egg whites or whipped cream folded in

Answer

Extra baking powder

Answer

Cream cheese

Answer

Condensed milk

Question 5

Weeping (syneresis) in a meringue-topped cream pie is most often caused by which factor?

Accepted Answer

Undissolved sugar in the meringue

Answer

Overbaking the meringue

Answer

Using room-temperature eggs

Answer

Adding cream of tartar

Question 6

Which type of gelatin-stabilized cream pie filling must be refrigerated and cannot be served at room temperature for extended periods?

Accepted Answer

Bavarian cream

Answer

Pastry cream baked in crust

Answer

Hard-set fruit gelatin

Answer

Lemon curd baked filling