CPM Baking & Presentation 3 — Questions and Answers
Question 1: A pie is baking and the crust edges are browning too fast. What is the best corrective action?
- Reduce oven temperature by 75°F immediately
- Tent the edges with strips of aluminum foil or a pie shield (Correct answer)
- Add a cup of water to the oven floor to create steam
- Move the pie to the top rack
Correct answer: Tent the edges with strips of aluminum foil or a pie shield
Tenting the edges with foil or a pie shield blocks direct heat and slows browning while the rest of the pie continues to bake normally.
Question 2: For a competition-level lattice pie, the woven strips should ideally be cut to what uniform width?
- 1/4 inch — the thinner the better for appearance
- 1/2 to 3/4 inch — wide enough to weave without tearing (Correct answer)
- 1 to 1.5 inches — for a rustic farmhouse look
- Width does not matter as long as they are equal
Correct answer: 1/2 to 3/4 inch — wide enough to weave without tearing
Strips cut to 1/2–3/4 inch are sturdy enough to weave without breaking and proportionate enough for an elegant, professional presentation.
Question 3: What is the purpose of chilling assembled pie dough in the refrigerator before baking?
- To activate the leavening agents in the flour
- To allow gluten to relax and fat to firm up, reducing shrinkage (Correct answer)
- To speed up overall bake time by pre-cooling the filling
- To improve the flavor by fermenting the crust overnight
Correct answer: To allow gluten to relax and fat to firm up, reducing shrinkage
Chilling relaxes developed gluten and re-solidifies butter, which reduces shrinkage and helps the crust hold its decorative shape in the oven.
Question 4: A custard pie (e.g., pumpkin) is done baking when it shows which visual cue?
- The center is fully set and does not move when shaken
- The edges are set but the center has a slight jiggle (2-inch wobble) (Correct answer)
- The filling has pulled completely away from the crust edges
- The top surface cracks across the middle
Correct answer: The edges are set but the center has a slight jiggle (2-inch wobble)
A 2-inch wobble in the center indicates carryover cooking will finish setting the custard without overbaking, which causes cracking.
Question 5: Which decorative edge technique involves pressing the thumb of one hand against the dough while pinching with two fingers of the other hand?
- Fork crimp
- Rope twist
- Fluted (pinch) crimp (Correct answer)
- Scallop edge
Correct answer: Fluted (pinch) crimp
The fluted or pinch crimp uses opposing finger positions to create the classic V-shaped scalloped edge found on most traditional American pies.
Question 6: When plating a single slice of pie for a judged presentation, where should a garnish such as whipped cream be placed for maximum visual impact?
- Directly on top of the filling, covering any imperfections
- On the side of the plate so it does not obscure the pie's structure (Correct answer)
- Under the slice to elevate it
- Spread across the entire plate surface as a base
Correct answer: On the side of the plate so it does not obscure the pie's structure
Placing whipped cream or other garnishes beside the slice allows judges to see the pie's cross-section, layers, and filling texture clearly.
Question 7: Steam vents cut into a top crust should be added at which stage of pie preparation?
- After the egg wash is applied but before baking (Correct answer)
- Before the top crust is laid over the filling
- Immediately after the pie comes out of the oven
- During the last 10 minutes of baking
Correct answer: After the egg wash is applied but before baking
Steam vents are cut after the egg wash is brushed on (or before, then washed over) but before the pie enters the oven so steam can escape from the start of baking.
CPM Baking & Presentation 3
A pie is baking and the crust edges are browning too fast.
What is the best corrective action?