CPM Oven Calibration & Baking Science 2 — Questions and Answers
Question 1: An oven thermometer reads 325°F while the dial is set to 350°F. What is the correct adjustment to achieve the desired baking temperature?
- Increase the dial setting by 25°F (Correct answer)
- Decrease the dial setting by 25°F
- Increase the dial setting by 50°F
- The oven thermometer is likely faulty
Correct answer: Increase the dial setting by 25°F
Since the oven runs 25°F cool, you must increase the dial setting by 25°F to compensate.
Question 2: Which type of heat transfer is primarily responsible for browning the bottom crust of a pie?
- Convection
- Radiation
- Conduction (Correct answer)
- Induction
Correct answer: Conduction
Conduction transfers heat directly from the hot baking surface to the pie crust, driving bottom browning.
Question 3: What role does steam play in pie crust baking during the first stage?
- It caramelizes the sugar faster
- It keeps the crust tender and helps layers separate (Correct answer)
- It accelerates gluten development
- It prevents the filling from bubbling
Correct answer: It keeps the crust tender and helps layers separate
Steam from evaporating butter and water keeps the crust pliable and promotes flakiness by separating dough layers.
Question 4: A baker notices hot spots in her oven causing uneven browning on her pies. What is the most effective solution?
- Lower the oven temperature by 50°F
- Rotate the pie 180° halfway through baking (Correct answer)
- Use a darker-colored pie pan
- Tent the pie with foil from the start
Correct answer: Rotate the pie 180° halfway through baking
Rotating the pie halfway through baking ensures even exposure to hot spots and promotes uniform browning.
Question 5: Which Maillard reaction condition is most important for achieving a golden-brown pie crust?
- High moisture content
- Temperatures above 280°F (140°C) with proteins and sugars present (Correct answer)
- A pH below 4.0
- Extended baking time at low temperature
Correct answer: Temperatures above 280°F (140°C) with proteins and sugars present
The Maillard reaction between amino acids and reducing sugars occurs above approximately 280°F, producing browning and flavor.
Question 6: What happens to gluten structure in pie dough when it is over-mixed?
- The crust becomes flakier
- The crust becomes tough and shrinks during baking (Correct answer)
- The fat absorbs more evenly
- The crust bakes faster
Correct answer: The crust becomes tough and shrinks during baking
Over-mixing develops excess gluten, resulting in a tough, elastic crust that can shrink and toughen during baking.
Question 7: When blind baking a pie shell, pie weights are placed inside primarily to:
- Speed up baking time
- Prevent the bottom crust from puffing and sides from slumping (Correct answer)
- Add flavor to the crust
- Absorb excess moisture from the dough
Correct answer: Prevent the bottom crust from puffing and sides from slumping
Pie weights hold the dough against the pan, preventing air pockets from lifting the crust and walls from collapsing.
CPM Oven Calibration & Baking Science 2
An oven thermometer reads 325°F while the dial is set to 350°F.
What is the correct adjustment to achieve the desired baking temperature?