CPM CPM Custard & Cream Pie Techniques 1

Question 1

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

Accepted Answer

Cornstarch

Answer

Cornstarch is the standard thickener in pastry cream because it creates a smooth, stable, sliceable custard filling.

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

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.

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

Pressing plastic wrap directly onto the surface of hot pastry cream prevents air contact and stops skin formation.

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

Chiffon fillings are lightened by folding in stiffly beaten egg whites or whipped cream, giving them a mousse-like texture.

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

Undissolved sugar in meringue draws moisture and causes liquid to weep out from underneath the topping.

(CPM) Certified Pie Maker Practice Test