CPM Baking & Presentation 2

Question 1

What is the primary purpose of docking (pricking) a pie crust before blind baking?

Accepted Answer

To allow steam to escape and prevent bubbling

Answer

Docking creates small holes that allow steam to escape, preventing the crust from puffing up and forming air pockets during blind baking.

Question 2

When blind baking a pie shell, pie weights or dried beans should be removed approximately how long before the crust is fully done?

Accepted Answer

In the final 5–10 minutes

Answer

Removing the weights in the final 5–10 minutes allows the bottom of the crust to brown and crisp without the weight pressing it down.

Question 3

Which oven rack position generally produces the best results for a double-crust fruit pie?

Accepted Answer

Lower third to cook the bottom crust through before the top over-browns

Answer

Placing a double-crust pie in the lower third ensures the bottom crust cooks through and crisps before the top crust becomes over-browned.

Question 4

A certified pie maker is presenting a meringue-topped pie. At what internal meringue temperature is it considered food-safe?

Accepted Answer

160°F (71°C)

Answer

Meringue must reach an internal temperature of 160°F (71°C) to ensure egg whites are safe to consume.

Question 5

What causes 'weeping' (liquid pooling) under a baked meringue topping on a pie?

Accepted Answer

Undissolved sugar crystals and condensation from steam

Answer

Weeping results from undissolved sugar drawing moisture out and steam from a warm filling condensing beneath the meringue layer.

(CPM) Certified Pie Maker Practice Test