CPM Custard & Cream Pie Techniques Flashcards
6 cards from real CPM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CPM Custard & Cream Pie Techniques flashcards as text
Key lime pie's classic filling sets firm primarily due to which chemical reaction?
Answer: Acid from lime juice coagulates the egg yolks and condensed milk proteins
The citric acid in lime juice causes the proteins in egg yolks and sweetened condensed milk to partially coagulate, thickening the filling without cooking.
What is the correct procedure for tempering eggs when making a stovetop custard filling?
Answer: Slowly whisk hot liquid into the eggs before adding to the pot
Tempering means gradually whisking hot liquid into eggs to raise their temperature slowly, preventing scrambling when they are added to the pot.
A blind-baked shell is required for which type of pie filling?
Answer: No-bake or stovetop-cooked cream fillings
Cream and pudding fillings that are cooked separately require a fully pre-baked (blind-baked) shell since they don't go back in the oven.
What causes a custard filling to curdle (become grainy or lumpy) during stovetop cooking?
Answer: Overheating past the egg protein coagulation point
Overheating causes egg proteins to tighten and clump, resulting in a grainy, curdled texture instead of a smooth custard.
Which stabilizer is most commonly used in a professional setting to keep whipped cream toppings firm on cream pies during display?
Answer: Gelatin or cream stabilizer powder
A small amount of dissolved gelatin or a commercial cream stabilizer prevents whipped cream from weeping and losing volume over time.
In a coconut cream pie, toasting the coconut before adding it to the filling primarily serves which purpose?
Answer: Enhances flavor through the Maillard reaction and reduces moisture
Toasting develops richer, nuttier flavor via the Maillard reaction and also removes some moisture that could thin the filling.