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
Which type of milk produces the richest, most stable baked custard filling due to its higher fat content?
Answer: Heavy cream or half-and-half
Heavy cream or half-and-half provides a richer, more stable custard because fat slows protein coagulation, giving a smoother texture.
The 'jiggle test' for a baked custard pie means the center should do which when the pie is done?
Answer: Jiggle slightly as one unit, not slosh like liquid
A properly baked custard will jiggle gently as a single mass — like Jell-O — indicating the edges are set and the center is just barely set.
What is the maximum time a cream pie (containing dairy custard) can safely remain unrefrigerated according to US food safety guidelines?
Answer: 2 hours
The USDA 'danger zone' rule requires that dairy-based cream pies be discarded after 2 hours at room temperature above 40°F.
A lemon curd filling becomes opaque and thick because of which primary process?
Answer: Egg yolk proteins and butter emulsify and coagulate with heat
Lemon curd thickens as heat causes egg yolk proteins to coagulate while butter emulsifies into the mixture, producing a smooth, rich curd.
Which ingredient in a classic Boston cream pie filling (pastry cream) is essential for food safety and must be kept at proper temperature?
Answer: Eggs (cooked to 160°F)
Eggs in pastry cream must be heated to 160°F to destroy potential Salmonella, making temperature control critical for food safety.
When preparing a chocolate cream pie filling, bloom refers to which step with gelatin (if used)?
Answer: Sprinkling dry gelatin over cold liquid and allowing it to absorb before heating
Blooming means sprinkling gelatin over cold liquid and letting it hydrate for a few minutes so it dissolves smoothly without lumps when heated.