Lattice, Crimping & Cutout Design Flashcards
7 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 7 Lattice, Crimping & Cutout Design flashcards as text
When weaving a lattice top crust, what is the correct technique for creating a woven appearance?
Answer: Lay all vertical strips first, then weave horizontal strips over and under alternately
True lattice weaving requires folding back alternating vertical strips to interlace horizontal strips over and under, creating an authentic woven pattern.
What is the ideal width for lattice strips on a standard 9-inch pie to achieve a classic look?
Answer: 3/4 to 1 inch
Strips between 3/4 and 1 inch wide provide the right balance of coverage and visibility of the filling for a classic lattice presentation.
Which crimping tool creates a uniform rope-like edge pattern most efficiently?
Answer: Thumb and forefinger pinch with a twisting motion
The thumb-and-forefinger twist crimping method creates a consistent rope or twist pattern by simultaneously pressing and rotating small sections of dough.
Why should lattice strips be chilled before placement on the pie?
Answer: To keep the strips firm so they hold their shape and are easier to weave without tearing
Chilled dough strips remain firm and pliable enough to weave without cracking or tearing, making the lattice construction cleaner and easier.
When using cookie cutters to make decorative cutouts for a pie top, what should be applied to the cutter before each use?
Answer: Flour or powdered sugar to prevent sticking
Dipping the cutter in flour or powdered sugar before each stamp prevents the raw dough from sticking inside the cutter and creates clean, sharp edges.
A baker notices her lattice strips are shrinking back from the pie edge during baking. What is the most likely cause?
Answer: The dough was not rested after rolling, allowing gluten to snap the strips back
Unrelaxed gluten contracts during baking; resting rolled dough in the refrigerator for at least 30 minutes before cutting allows gluten to relax and prevents shrinkage.
What finishing technique is applied to lattice strips and decorative cutouts to promote even browning and a glossy appearance?
Answer: Brushing with an egg wash of beaten egg and a small amount of water or milk
Egg wash (beaten egg with a little water or milk) promotes Maillard browning and creates the characteristic golden, glossy finish on baked pastry.