Flambe, Baked Alaska, and Cherry Jubilee

Question 1

What is Flambé?

Answer 1

Flambé is the practice of igniting food on fire while cooking.

Question 2

When does Flambé originally date back to and who started it?

Answer 2

Originally Flambé dates back to the 14th Century with the Moors people who lived in the Sicily area.

Question 3

When did modern Flambéing begin and how?

Answer 3

Modern Flambéing began in the 19th century when it was accidentally discovered by Henri Charpentier, an English waiter. He accidentally set fire to the crepes he was about to serve to the table of Edward VII of England.

Question 4

True or False - Flambéing food with sauce or alcohol changes the chemical composition of the food.

Answer 4

False

Question 5

What temperature can alcohol reach when Flambéd?

Answer 5

240C or 500F

Question 6

True or False - Pure Spirits are the best option for Flambé.

Answer 6

False - they are extremely dangerous and flammable

Question 7

True or False - Wine and beer cannot be used for Flambé.

Answer 7

True - they have too low of an alcohol percentage

Question 8

What percent of alcohol is required for Flambéing?

Answer 8

40% or more

Question 9

True or False - Flambéing does not change the flavour food

Answer 9

True - it is strictly for visual presentation

Question 10

True or False - Open flame is not required for Flambéing, an induction burner will work just fine.

Answer 10

False

Question 11

Give two examples of Flambéd desserts.

Answer 11

1. Baked Alaska
2. Cherry Jubilee
3. Crepes Suzette

Question 12

Who created Cherry Jubilee?

Answer 12

Escoffier

Question 13

Why was Cherry Jubilee created?

Answer 13

Cherry Jubilee was created to be the dessert for Queen Victoria’s Golden Jubilee (1887) or her Diamond Jubilee (1897).

Question 14

What was the reasoning behind serving ice cream on a warm dessert?

Answer 14

When the Cherry Jubilee was first created, refrigeration systems were less than ideal. By putting ice cream on top of a warm dessert, the chef could provide a logically reason for why the ice cream was melting.

Question 15

What are the components of Cherry Jubilee?

Answer 15

~ Dark Cherries
~ Liqueur
~ Cherry Sauce
~ Vanilla Ice Cream

Question 16

What is another name for Baked Alaska?

Answer 16

1. Glace au Four
2. Norwegian Omlette
3. Omlette Surprise
4. Flame on Ice Berg

Question 17

Who was the traditional name “Baked Alaska” created by and why?

Answer 17

It was claimed by Chef Charles Ranhofer of Deimonico’s Restaurant in 1876 to honor the acquisition of Alaska by America.

Question 18

What are the components of Baked Alaska?

Answer 18

~ Ice Cream
~ Sponge Cake
~ Meringue

Question 19

True or False - The meringue used for Baked Alaska must be Italian meringue.

Answer 19

False - Swiss meringue can also be used but it is not as stable so Italian meringue is preferred when the dish is being Flambéed in front of the guests.

Question 20

Why does the ice cream not melt when a Baked Alaska is heated?

Answer 20

Because the egg whites in the meringue act as an insulator.