CPM CPM Custard & Cream Pie Techniques 1 — Questions and Answers
Question 1: What is the primary thickening agent in a classic pastry cream (crème pâtissière) used for cream pie fillings?
- Cornstarch (Correct answer)
- Gelatin
- Arrowroot
- Tapioca starch
Correct answer: Cornstarch
Cornstarch is the standard thickener in pastry cream because it creates a smooth, stable, sliceable custard filling.
Question 2: When making a baked custard pie like pumpkin pie, the filling is considered set when it reaches which internal temperature?
- 160°F (71°C) (Correct answer)
- 175°F (79°C)
- 185°F (85°C)
- 200°F (93°C)
Correct answer: 160°F (71°C)
A baked custard pie is safely set and will not be runny when its center reaches 160°F (71°C) as measured with an instant-read thermometer.
Question 3: Which technique prevents a skin from forming on the surface of cooling pastry cream?
- Press plastic wrap directly onto the surface (Correct answer)
- Stir continuously while cooling
- Add a layer of powdered sugar on top
- Cover with foil and refrigerate immediately
Correct answer: Press plastic wrap directly onto the surface
Pressing plastic wrap directly onto the surface of hot pastry cream prevents air contact and stops skin formation.
Question 4: A chiffon pie filling gets its light, airy texture primarily from which ingredient?
- Beaten egg whites or whipped cream folded in (Correct answer)
- Extra baking powder
- Cream cheese
- Condensed milk
Correct answer: Beaten egg whites or whipped cream folded in
Chiffon fillings are lightened by folding in stiffly beaten egg whites or whipped cream, giving them a mousse-like texture.
Question 5: Weeping (syneresis) in a meringue-topped cream pie is most often caused by which factor?
- Undissolved sugar in the meringue (Correct answer)
- Overbaking the meringue
- Using room-temperature eggs
- Adding cream of tartar
Correct answer: Undissolved sugar in the meringue
Undissolved sugar in meringue draws moisture and causes liquid to weep out from underneath the topping.
Question 6: Which type of gelatin-stabilized cream pie filling must be refrigerated and cannot be served at room temperature for extended periods?
- Bavarian cream (Correct answer)
- Pastry cream baked in crust
- Hard-set fruit gelatin
- Lemon curd baked filling
Correct answer: Bavarian cream
Bavarian cream contains whipped cream and gelatin and must stay refrigerated because it softens and becomes unsafe above 40°F.
CPM CPM Custard & Cream Pie Techniques 1
What is the primary thickening agent in a classic pastry cream (crème pâtissière) used for cream pie fillings?