CPM Oven Calibration & Baking Science 2

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?

Accepted Answer

Increase the dial setting by 25°F

Answer

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?

Accepted Answer

Conduction

Answer

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?

Accepted Answer

It keeps the crust tender and helps layers separate

Answer

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?

Accepted Answer

Rotate the pie 180° halfway through baking

Answer

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?

Accepted Answer

Temperatures above 280°F (140°C) with proteins and sugars present

Answer

The Maillard reaction between amino acids and reducing sugars occurs above approximately 280°F, producing browning and flavor.

(CPM) Certified Pie Maker Practice Test