CPM Meat Pie & Pot Pie Preparation 3

Question 1

Which thickener produces the clearest, most glossy sauce for a chicken pot pie filling compared to the others?

Accepted Answer

Arrowroot

Answer

Arrowroot produces the clearest, most translucent and glossy sauce without the chalky taste sometimes associated with cornstarch.

Question 2

A savory meat pie crust cracks along the sides after baking. What is the most probable cause?

Accepted Answer

The filling shrank too much during baking

Answer

When braised meat fillings contract significantly during baking, they pull away from the crust and can cause structural cracking along the sides.

Question 3

In Australian meat pies, what is the traditional thickness of the top crust compared to the bottom crust?

Accepted Answer

The top crust is thinner than the bottom crust

Answer

Traditional Australian meat pies typically feature a thicker, sturdier bottom crust to support the filling and a thinner, flakier top crust for contrast.

Question 4

What happens to the starch in a flour-thickened meat pie filling if it is boiled too aggressively for too long?

Accepted Answer

The starch breaks down and the sauce thins out

Answer

Prolonged high-heat boiling breaks down starch granules through a process called starch degradation, causing the sauce to lose viscosity and thin out.

Question 5

Which fat produces the flakiest, most tender crust for a traditional meat pie due to its particular crystalline structure?

Accepted Answer

Lard

Answer

Lard has a unique fat crystal structure that creates exceptionally flaky, tender layers in pastry and was the traditional fat of choice for savory pie crusts.

(CPM) Certified Pie Maker Practice Test

(CPM) Certified Pie Maker Practice Test

CPM Meat Pie & Pot Pie Preparation 3