CPM Berry, Stone Fruit & Apple Pies 2

Question 1

Which apple variety is considered the gold standard for French-style apple tarts because it holds its shape and doesn't release excess moisture during baking?

Accepted Answer

Golden Delicious

Answer

Golden Delicious apples hold their shape well and have a mild sweetness that complements French-style preparations.

Question 2

When making a fresh blueberry pie without cooking the filling first, which thickener works best because it creates a clear, glossy gel?

Accepted Answer

Arrowroot

Answer

Arrowroot creates a clear, glossy gel when used as a thickener and is ideal for fresh berry pies where appearance matters.

Question 3

A peach pie filling is watery after baking. Which step was most likely skipped?

Accepted Answer

Macerating and draining the peaches before filling

Answer

Macerating peaches with sugar draws out excess moisture; draining before filling prevents a soggy, watery pie.

Question 4

Which spice is traditionally paired with sour cherry pie to enhance its flavor without overpowering the fruit?

Accepted Answer

Almond extract

Answer

Almond extract amplifies the natural almond-like flavor compounds in cherries, making it a classic complement to sour cherry pie.

Question 5

A baker is making a mixed berry pie with raspberries, blackberries, and strawberries. Why should the strawberries be sliced rather than left whole?

Accepted Answer

Sliced strawberries ensure even cooking and prevent large water pockets

Answer

Slicing strawberries ensures they cook through evenly and prevents pockets of undercooked, water-laden fruit in the finished pie.

(CPM) Certified Pie Maker Practice Test

(CPM) Certified Pie Maker Practice Test

CPM Berry, Stone Fruit & Apple Pies 2