CPM Berry, Stone Fruit & Apple Pies 3

Question 1

A plum pie filling turns out extremely tart and thin after baking. What two corrections should be applied simultaneously?

Accepted Answer

Increased sugar and increased thickener

Answer

Tart plums need additional sugar for balance, and a thin filling requires more thickener to achieve proper consistency.

Question 2

Which apple is LEAST suitable for a baked apple pie because it breaks down into applesauce during cooking?

Accepted Answer

McIntosh

Answer

McIntosh apples are too soft and become mushy or sauce-like when baked, making them unsuitable for structured pie fillings.

Question 3

What is the primary function of lemon juice added to an apple pie filling?

Accepted Answer

It balances sweetness, brightens flavor, and prevents enzymatic browning

Answer

Lemon juice prevents cut apples from oxidizing (browning) and its acidity balances the sugar and brightens the overall flavor.

Question 4

A baker wants a structured, sliceable blueberry pie filling. Which ratio of blueberries to thickener (cornstarch) is generally appropriate for 4 cups of berries?

Accepted Answer

2 tablespoons

Answer

Approximately 2 tablespoons of cornstarch per 4 cups of blueberries provides enough thickening for a firm, sliceable filling.

Question 5

For a classic peach pie, at what internal temperature should the filling be bubbling in the center to ensure the thickener has fully activated?

Accepted Answer

212°F (100°C)

Answer

Starch thickeners like cornstarch must reach 212°F (boiling point) throughout the filling to fully gelatinize and set properly.

(CPM) Certified Pie Maker Practice Test

(CPM) Certified Pie Maker Practice Test

CPM Berry, Stone Fruit & Apple Pies 3