INTRODUCTION TO SPECIALITY CUISINE

ASSESSMENT 1
Instructions: Please answer the following question accordingly.
1. Look for an recipe using the following terms/ method of cooking (one recipe every
term/method):

a. Barding
This is a method of introducing fat to a very lean joint of meat to keep it moist and
succulent during cooking. It also adds flavour to the meat. A layer of fat or fatty meat
such as streaky bacon is wrapped around the meat to be cooked and the outer covering of
fat bastes the meat during cooking, preventing it from drying out. Prepared roasting joints
of rolled, meat available from Waitrose such as stuffed belly roast of pork are sold ready
barded.
A method of placing fat, such as bacon or fatback, around lean meats or fowl that are to
be roasted so they will absorb additional moisture and fat to keep them from drying out.
The barded fat bastes the meat while it is roasting, adding flavor to the meat, especially
on lean cuts which lack sufficient fat to remain moist and succulent. The bard fat is
removed approximately 15 minutes before the meat is finished cooking to allow the meat
to brown. Barding is only necessary when the meat does not have enough natural fat.
Strips of pork fat sliced off pork meats or bacon are common fats for barding however, if
bacon is used, some prefer to remove excess salt by first boiling the bacon in water for 5
minutes or so. The barding strip can either be laid over the meat or secured with cooking
string and place in a location best suited to be absorbed by the meat.

Barded fillet of beef:

Ingredients
Serves 4

800g fillet of beef, middle cut

200g streaky bacon
2–3 tablespoons grainy mustard
1/2 bunch flat-leaf parsley
1 bunch chives
pepper
salt

plus: kitchen string

Calories
Per portion: 504 kcal / 2107 kJ / protein 70g / fat 24g / carbohydrate 2g
B. Blanch
- The process has three stages: preheating, blanching, and cooling. The most common
blanching methods for vegetables/fruits are hot water and steam, while cooling is either
done using cold water or cool air. Other benefits of blanching include removing pesticide
residues and decreasing microbial load.

Blanched Asparagus:
Ingredient Checklist

1 1/2 pounds medium-thick asparagus

8 cups water

2 tablespoons coarse salt

C. Broil
- Similar to grilling, broiling is a method of cooking that exposes food to direct radiant
heat. Unlike baking and roasting, which employ indirect hot air to thoroughly cook food
throughout, broiling uses high heat from a direct flame to quickly cook food surfaces.
Because of this, your broiler is the ideal method for achieving the perfect char on
vegetables or meats.
-To broil, you simply need to locate the broiler in your oven, turn it on and let it warm
up. Meanwhile, pick the right pan for the kind of food you want to broil and the time you
want to broil it. Next, add your food to your pan, and place it directly under or above the
broiler heating element. Check recommended broiling times for your food item, and keep
a close watch on your food to prevent it from burning.

Broiled Lamb Loin Chops with Olive-Mint Salsa:

Ingredients
1 cup jarred brined olives, rinsed, pitted, and finely chopped
1/4 cup extra-virgin olive oil; more for the pan
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 small shallot, minced (2 Tbs.)
1-1/2 Tbs. red wine vinegar
2 tsp. capers, rinsed and drained
1 tsp. finely grated orange zest
Kosher salt and freshly ground black pepper
Eight 1-1/2- to 2-inch-thick lamb loin chops, (about 3 lb.)

D. Braise
- is a cooking method that helps to transform tougher meats into tender cuts while
maintaining flavor and moistness. Another term that is often used interchangeably for
braising is “pot-roasting” whereby meats (particularly muscle-meats with connective
tissue) are cooked at low heats for extended periods of time and partially submerged in
liquid, such as water.

Braised Beef:
ingredients for braised beef:

Beef chuck pot roast (boneless)

olive oil
cumin
paprika
salt
black pepper
onion
garlic cloves
red wine
water

E. Cut-in
- Cutting in the fat in a baking recipe is the process of working fat (typically butter, lard,
or shortening) into the dry ingredients until it is starting to coat the flour and the pieces of
fat are very small and so the fat is evenly distributed throughout the dry ingredients
before the liquid is added to the recipe.’

FARMGIRL'S EASY CUT COOKIES:

INGREDIENTS

Nutrition
1⁄2
cup butter
3⁄4
cup sugar
1
egg white
2
teaspoons vanilla
1 1⁄2
cups whole wheat pastry flour
1⁄2
cup almond meal
1⁄4
teaspoon baking soda
1⁄2
teaspoon salt

F. Flambe
- is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames.
The food is topped with a liquor, usually brandy, cognac, or rum and lit afire. The volatile
alcohol vapor burns with a blue tint, leaving behind the faint flavor of the liquor or
liqueur.

Bananas Flambe:
ingredients
1 orange

2 tablespoons unsalted butter

3 tablespoons packed light brown sugar

1 vanilla bean, split lengthwise

1/4 cup orange liqueur or brandy

Kosher salt

3 ripe bananas, peeled, halved lengthwise and crosswise

1/2 cup dark rum

Whipped cream, for serving

G. Glaze
- reducing a cooking liquid until it coats your vegetables with a deeply flavored, glossy,
and beautiful sauce. Same-size cuts will cook more evenly, but if you prefer mixed
textures, try using different-size vegetables. It's up to you. Some vegetables, like pearl
onions, are better off left whole.

Basic Powdered Sugar Glaze:

ingredients
2
cups powdered sugar
2
tablespoons margarine or butter softened
1
teaspoon vanilla
3
to 4 tablespoons milk or half-and-half

H. Pane
- Pane cooking is simply about passing food through seasoned flour, beaten egg, and
white breadcrumbs to give your food a coating ready for cooking.
- You will need three clean, shallow trays, one for the seasoned flour, one for the beaten
egg, and one for the fresh breadcrumbs. Ideally, it would help if you had an extra pair of
hands when doing pane, but if you are alone, I suggest that you use one hand for the flour
and beaten egg and the other for the breadcrumbs.

Pane Bianco
ingredients

Dough
3 cups (360g) King Arthur Unbleached Bread Flour*
2 teaspoons instant yeast
1 1/4 teaspoons (8g) salt
1 large egg
1/2 cup (113g) milk, lukewarm
1/3 cup (74g) water, lukewarm
3 tablespoons (35g) olive oil
*See "tips," below.
Filling

3/4 cup (85g) shredded Italian-blend cheese, or the cheese of your choice
1/2 cup (113g) oil-packed sun-dried tomatoes or your own oven-roasted tomatoes
3 to 6 garlic cloves, peeled and minced
1/3 cup (14g) chopped fresh basil, green or purple

I.Parboil
- Parboiling is a method of partially cooking food in boiling water. When a recipe calls
for parboiling, it is referring to the partial boiling of an ingredient just until it is soft but
not cooked through.

Parboiled Baby Back Ribs:

Ingredients

1 full rack of baby back ribs

2 lemons
1 cup kosher salt

2 tablespoons black peppercorns

2 bay leaves

Prepared glaze, for finishing, optional

J. Puree
- Puréeing is a cooking technique that mashes or liquifies food into a smooth, thick paste.
Typically cooked vegetables and legumes are used to make purées, but fresh fruit is often
puréed to make smoothies as well. Hearty purées can stand alone as a side dish, while
lighter purées can be used to accentuate a dish and create a flourish in presentation.
Purées can be made with a blender, food processor, potato masher, sieve, fork or, if you
want to get messy, by hand.

WHITE BEAN PUREE:

INGREDIENTS
1 tablespoon olive oil (split)
½ onion,finely chopped
1 garlic clove , minced
1 400g/150z can cannellini beans, drained and rinsed well
60 ml (1/4 cup) vegetable stock
Squeeze fresh lemon juice

K. Sweat
- to cook something over low heat in a small amount of fat, usually in a covered pan or
pot. The word sweating is often used to describe the way aromatic vegetables such as
onions, carrots, and celery are cooked before adding other ingredients. a sweat is almost
always a preliminary step in a longer cooking method.

SWEATING ONIONS:
INGREDIENTS
1 onion (sliced, diced, or rings)
oil (enough just to cover the bottom of the pan)

l. Truss
- tying your chicken snugly with kitchen twine so that the wings and legs stay close to the
body. before roasting helps retain its shape while it cooks in the oven and stops the meat
from spreading. This method can also be used for stuffed and rolled joints of meat to hold
 them together. The trussing method works by tying a series of interlinked knots to secure
the meat in place.

Truss a Chicken:
Ingredients

1 (3-5 pound) whole chicken (see note 1)

3 feet of unbleached cotton butcher’s twine (see note 2)\

2. Make a compilation of the different herbs and species in various cuisines and identify
specific food ( at least 2) that these herbs and spices are used
- Herbs
There are many herbs (and spices) that can collectively be called herbes de Provence, but
the basic recipe includes fennel, marjoram, parsley, rosemary, tarragon, and thyme. Other
recipes include (or omit) basil, bay leaves, savory, chervil, sage, oregano, mint, and
lavender.