Which term means to add alcohol to food as its cooked and then sit it alight?

• A. Fold
• B. Flambe
• C. Clarify
• D. Braise

Answer: (B)

Flambé is the term for adding alcohol to food as it cooks and then lighting it on fire. The flame briefly burns off the alcohol, concentrating the liquor’s aroma and flavor in the dish while creating a dramatic presentation. This technique is used in both desserts and savory dishes, such as bananas Foster or Cherries Jubilee, to heighten aroma and depth without leaving a strong alcohol taste once the flame dies down.

Fold involves gently combining ingredients without heavy mixing, so it’s about texture rather than heat and flame. Clarify refers to making a liquid clear or removing impurities, not to flame application. Braise is about searing and then slow-cooking in liquid, not igniting alcohol.