Lattice, Crimping & Cutout Design Flashcards

Which finishing technique involves using the back of a spoon to create scalloped indentations around the pie edge?

Answer: Spoon crimp

The spoon crimp uses the bowl of a spoon pressed at an angle along the edge at evenly spaced intervals to create smooth, rounded scallop-like indentations.

When making a braided rope edge for a pie, what is the minimum number of dough strands required?

Answer: Three strands braided in an over-under pattern

A classic braid requires three strands — one center strand that alternating outer strands cross over — creating the recognizable over-under interlaced pattern.

What problem occurs when cutout decorations are placed on a pie top that has already been egg-washed, and then egg-washed again on top?

Answer: The doubled egg wash layer can cause the decoration to brown unevenly or burn before the rest of the crust is done

A double layer of egg wash concentrates proteins and sugars, causing the decoration to overbrown or burn before the underlying crust is fully baked to the correct color.

When cutting lattice strips with a fluted pastry wheel rather than a straight cutter, what visual benefit is achieved?

Answer: Strips have decorative zigzag or ruffled edges that add visual texture to the finished lattice

A fluted (crimped-edge) pastry wheel cuts decorative wavy or zigzag edges into each strip, adding an additional layer of visual texture and a professional pastry-shop look.

A baker wants to create a 'cathedral window' lattice with diamond-shaped openings. How does this differ from a standard grid lattice?

Answer: All strips run at 45-degree angles in two directions instead of crossing at right angles, forming diamond rather than square openings

A diamond or cathedral window lattice uses two sets of diagonal strips crossing each other at 45 degrees, creating diamond-shaped openings rather than the squares of a standard perpendicular grid.

Why is it important to trim lattice strip overhang flush with the pie pan edge before crimping?

Answer: Uneven overhangs create an irregular crimp that looks unprofessional and may burn due to uneven thickness

Trimming lattice strip ends flush with the pan edge before crimping ensures consistent dough thickness in the border, producing an even, professional-looking crimp that browns uniformly.

In a CPM-level competition, which element of lattice design is most likely evaluated for technical proficiency?

Answer: The evenness of strip width, consistent spacing, and quality of the sealed, finished edge

Judges in certified pie competitions assess technical proficiency through uniformity of strip width, regular spacing, secure strip attachment, and the quality and consistency of the finished crimped edge.