Red Seal Cook Practice Exam

The term "flambé" specifically refers to the technique of igniting alcohol within a dish to enhance both its flavor and visual presentation. This cooking method involves adding a spirit, such as brandy or rum, to a hot dish, then igniting it, which creates a dramatic flame. The burning alcohol helps to caramelize sugars and develop complex flavors, enriching the overall dish. Additionally, the visual effect of the flames adds an impressive touch, often delighting those who observe the process. The other options describe different cooking methods that do not relate to flambéing. Baking at high temperatures, steaming, and deep-frying involve entirely different techniques that do not incorporate the use of fire to enhance flavors.