CPM Flaky & Short Crust Dough Methods 2

Question 1

Which type of fat produces the most distinct flaky layers in pie dough?

Accepted Answer

Lard

Answer

Lard produces the most distinct flaky layers due to its large, flat crystal structure that creates pronounced separation between dough layers.

Question 2

When making short crust dough, why is it important to avoid overworking the dough after adding liquid?

Accepted Answer

It develops too much gluten making the crust tough

Answer

Overworking short crust dough after liquid is added develops excess gluten, resulting in a tough rather than tender, crumbly crust.

Question 3

What is the purpose of adding vinegar or vodka to flaky pie dough?

Accepted Answer

To inhibit gluten development and keep the crust tender

Answer

Vinegar and vodka inhibit gluten formation because alcohol and acid interfere with gluten network development, resulting in a more tender crust.

Question 4

In a 3-2-1 pie dough formula, what do the numbers represent?

Accepted Answer

Parts flour, parts fat, parts water by weight

Answer

The 3-2-1 formula represents three parts flour, two parts fat, and one part water by weight, providing a reliable ratio for flaky pie dough.

Question 5

What happens to flaky pie dough if the butter is too warm when incorporated?

Accepted Answer

The fat smears into the flour creating a mealy, non-flaky crust

Answer

Warm butter smears into the flour rather than staying in distinct pieces, eliminating the fat layers that create flakiness and resulting in a mealy texture.

(CPM) Certified Pie Maker Practice Test

(CPM) Certified Pie Maker Practice Test

CPM Flaky & Short Crust Dough Methods 2