CPM Flaky & Short Crust Dough Methods 3

Question 1

What is the term for the technique of pressing fat into flour until it resembles coarse cornmeal, used for mealy pie crust?

Accepted Answer

Rubbing to fine crumbs

Answer

Rubbing or cutting fat into flour until fine, even crumbs are formed coats flour proteins thoroughly with fat, producing a tender, mealy crust with less flakiness.

Question 2

A pâte sucrée is best described as:

Accepted Answer

A sweet, enriched short crust made with egg yolks and sugar

Answer

Pâte sucrée is a sweet short crust enriched with egg yolks and confectioners' sugar, producing a rich, cookie-like shell used for dessert tarts.

Question 3

During blind baking, pie weights or dried beans are used primarily to:

Accepted Answer

Prevent the crust from puffing and losing its shape

Answer

Pie weights hold the crust against the pan walls and bottom, preventing steam from puffing the dough and maintaining the shell's shape during blind baking.

Question 4

What effect does cake flour have on pie dough compared to all-purpose flour?

Accepted Answer

It produces a more tender, delicate crust with less gluten

Answer

Cake flour's lower protein content develops less gluten than all-purpose flour, resulting in a more tender, delicate crust.

Question 5

What is 'fraisage' in the context of making short crust dough?

Accepted Answer

Smearing the dough across the work surface with the heel of the hand to fully incorporate fat

Answer

Fraisage is the French technique of smearing dough across the work surface with the heel of the hand, ensuring even fat distribution for a smooth, cohesive short crust.

(CPM) Certified Pie Maker Practice Test

(CPM) Certified Pie Maker Practice Test

CPM Flaky & Short Crust Dough Methods 3