How's It Cooking? Trivia Quiz

Answer: layer pineapples and glaze on the bottom of the pan, and pour batter over it

The trickiest part is inverting the cooled cake onto the plate without losing a piece. The pan is usually buttered and sugared heavily before ingredients are placed inside.

The French Tarte Tatin is also made the same way with apples.

Answer: stuck to the side of an earthen oven

All Indian restaurants have large round clay ovens called tandoor. Naan dough is stretched out, then slapped on the inside walls. A few minutes later, the bread is pulled off with a hook.

Additionally, chicken is marinated in yogurt and spices, then skewered and cooked in the same oven, hence the name tandoori chicken.

Answer: baked underground

The imu (also called umu) is a large pit containing hot rocks. Banana stumps and leaves are laid down, followed by the food, more leaves, and a layer of dirt. Let it steam-bake for half a day, and the meat will fall off the bone.

Answer: bake the choux pastry, cool down, then flll with custard

If you want, the choux pastry can also be cut in half and filled with ice cream to make profiteroles. Or stack custard-filled choux in a tree-like shape and drizzle with caramel sugar for a decadent centerpiece called croquembouche.

Interestingly, "choux" means "cabbage" in French, and refers to the shape after baking.

Answer: on large sword-like skewers

Can't think of a better way to enjoy meat. It's grilled to absolute perfection and sliced to your liking at the tables off the large skewers. Sausages, flank steak, ribs, pork roast, chicken hearts...even roasted pineapple for dessert!

Answer: deep-fried

In the American south, turkeys are brined in flavored saltwater overnight. After patting dry, the turkey is carefully lowered into a pot of peanut oil and deep-fried for about an hour. Not only does it save time, but the crispy skin seals in the juices.

Because of the large amount of oil involved, this is a very hazardous cooking method. Be very careful to prevent the oil from foaming up and boiling over the pot, causing a flare-up or fireball.

Answer: boiled

The initial boiling makes the bagel chewy, dense, and low in fat. The subsequent baking adds that shiny outside. Whether served with lox, blueberry jam, or cream cheese, it's perfect anytime.

In Russia, there's a bread called a bialy that is similar, but without the trademark hole.

Answer: set the dessert aflame

The flames come from the last-minute splash of liquor at the end.

Cherries Jubilee was created for the Queen's Jubilee by August Escoffier, one of the great names in modern French cuisine.

Bananas Foster was invented in 1951 at Brennan's Restaurant in New Orleans, Louisiana.

Both are fantastic over ice cream, not ice bowls. ;)

Answer: served in a red-hot stone bowl

Dolsut bibimbap (hot stone bowl bibimbap) is extra-yummy because the sesame oil slathered in the bowl crisps up the rice and vegetables, creating textural accents to the meal.

Popular namul (prepared vegetables) in bibimbap include cucumbers, bean sprouts, daikon radish, wood fern stems, and cabbage kim chi.

Answer: all of these

This is the all-purpose pocket food!

The most popular way: place the potstickers on a hot oiled skillet. Pour a small amount of water around the dumplings and immediately put a lid over it. After all the liquid evaporates, drizzle with a little sesame oil. Slide carefully off the skillet with a spatula and invert onto a serving plate. Serve with a soy-vinegar sauce and chili oil (optional). Crispy on one side, soft and juicy on the other. Hao chi! (Yum!)

Hope you enjoyed this culinary adventure!