CPM Meat Pie & Pot Pie Preparation 5

Question 1

When making a lattice-top beef pot pie, what is the primary advantage over a full top crust?

Accepted Answer

Lattice allows steam to escape evenly without a separate vent

Answer

The open gaps in a lattice top allow steam to escape naturally and evenly across the surface, reducing sogginess without needing to cut separate vent holes.

Question 2

In a chicken pot pie, what ratio of liquid to roux (by weight) typically produces a sauce thick enough to hold its shape when sliced?

Accepted Answer

4:1 (liquid to roux)

Answer

A ratio of approximately 4 parts liquid to 1 part roux by weight produces a medium-thick velouté or béchamel suitable for pot pie fillings.

Question 3

A baker notices that the edges of a deep-dish meat pie crust separate from the pie dish during baking. What step was likely missed?

Accepted Answer

The edges were not sealed and crimped properly to the dish rim

Answer

Properly pressing and crimping the dough against the lip of the dish anchors the crust so it doesn't pull away as the fat melts during baking.

Question 4

Which spice is traditionally associated with Jamaican beef patties, distinguishing them from other meat-filled pastries?

Accepted Answer

Allspice (pimento) and Scotch bonnet pepper

Answer

Jamaican beef patties are characterized by allspice (pimento), Scotch bonnet peppers, and thyme in the filling, with turmeric giving the crust its yellow color.

Question 5

What happens to a cream-based pot pie filling if the heavy cream is added to a roux at too high a temperature?

Accepted Answer

The cream can break (separate) and the sauce becomes greasy

Answer

Adding cream to an overly hot roux can cause the fat in the cream to separate from the proteins, resulting in a broken, greasy sauce.

(CPM) Certified Pie Maker Practice Test

(CPM) Certified Pie Maker Practice Test

CPM Meat Pie & Pot Pie Preparation 5