I. Answer the following questions:. What is the advantage of darker fats used for barding?

What is barding?

What is larding?

What is the advantage of darker fats used for barding?

What device is used for larding?

5. What is the first step of larding?

II. Find in the text the synonyms for the following words:

To maintain, to add, to impart, particular, to leak, gourd, to cool, imitation

III. Fill the gaps in the following sentences:

1. … and … are two … of meat commonly used as barding.

2. Any meat … will work as barding, however, with darker fats like … and … lending … to the meats they are cooked with.

3. When the meat is close to done, the barding is usually … to allow the meat ….

4. Basically, slabs of fat for larding would … on ice to make them …, and then sliced into strips called ….

5. Larding is a classical technique that dates back to a time when meat was … and … than it is today, so it was necessary to add fat to the meat to ….

IV. Fill in the table:

Information you had known before reading the text	Information you have known from the text	Information you would like to know

V. Match the words and their definitions:

1) fatback; 2) poultry; 3) breast; 4) to trickle; 5) artichoke; 6) acorn squash; 7) needle; 8) lean; 9) game; 10) venison.

a) 1) the flesh of a deer, used as food;

b) the flesh of wild mammals or birds, used as food;

c) containing little fat;

d) a very fine slender piece of metal with a point at one end and a hole or eye at the other;

e) a winter gourd of a variety with ridged dark green to orange rind and yellow flesh;

f) a European plant cultivated for its large thistle-like flower heads;

g) to flow in a small stream;

h) a joint of meat or portion of poultry cut from the part of a bird or mammal corresponding to a person's chest;

i) fat from the upper part of a side of pork, especially when dried and salted in strips;

j) domestic fowl, such as chickens, turkeys, ducks, and geese.

VI. Find the false sentences using the information from the text. Correct them.

Barding prevents meat from drying out.

2. Any fatty meat can be used as barding.

3. Barding can be applied only to cooking meat.

4. Larding is a relatively new cooking method.

5. Larding can be useful for preparing game meat such as venison, which is much leaner than beef.

VII. Translate the following words and word combinations:

· strips of fat

· to keep meat moist

· to render out

· to weave through the meat

· to be chilled on ice

 

· свиной хребтовый шпик

· шпиговальная игла

· тонкий плоский кусок

· искусственное придание мраморности

· оленина

VIII. Choose a recipe from the appendix illustrating one of the cooking methods from the text above and translate it into Russian.

 

 

***

Now that you have learned more about cooking methods, go back to your clusters and correct them.

APPENDIX

Poached Fish with Cucumbers (poaching)

Ingredients

· 1 teaspoon salt

· 2 cucumbers, peeled, halved lengthwise, seeded, and chopped

· 1 cup whipping cream

· 2 tablespoons prepared mustard

· 2 teaspoons chopped fresh tarragon

· 2 cups white wine

· salt to taste

· 1 bay leaf

· 2 (3 ounce) fresh tilapia fillets

1. Sprinkle salt over the cucumber pieces; allow to sit 1 hour. Strain liquid from cucumbers.

2. Combine the whipping cream, mustard, and tarragon in a saucepan over medium heat; add the cucumbers and simmer 8 minutes.

3. Pour the wine into a large skillet over medium heat. Season with salt and add the Bay leaf. Bring the wine to a boil. Lay the tilapia into the skillet, reduce heat to medium-low and poach until the tilapia flakes easily with a fork, 8 to 10 minutes. Serve fish with cucumbers on the side.

Hungarian Mushroom Soup (simmering)

Ingredients

· 4 tablespoons unsalted butter

· 2 cups chopped onions

· 1 pound fresh mushrooms, sliced

· 2 teaspoons dried dill weed

· 1 tablespoon paprika

· 1 tablespoon soy sauce

· 2 cups chicken broth

· 1 cup milk

· 3 tablespoons all-purpose flour

· 1 teaspoon salt

· ground black pepper to taste

· 2 teaspoons lemon juice

· 1/4 cup chopped fresh parsley

· 1/2 cup sour cream

1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Zuppa Toscana (boiling)

Ingredients

· 1 pound bulk mild Italian sausage

· 1 1/4 teaspoons crushed red pepper flakes

· 4 slices bacon, cut into 1/2 inch pieces

· 1 large onion, diced

· 1 tablespoon minced garlic

· 5 (13.75 ounce) cans chicken broth

· 6 potatoes, thinly sliced

· 1 cup heavy cream

· 1/4 bunch fresh spinach, tough stems removed

 

1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Kongnamool (Korean Soybean Sprouts) (blanching)

Ingredients

· 1 pound soybean sprouts

· 2 tablespoons soy sauce

· 1/4 cup sesame oil

· 2 tablespoons Korean chilli powder

· 1 1/2 teaspoons garlic, minced

· 2 teaspoons sesame seeds

· 1/4 cup chopped green onion

· 2 teaspoons rice wine vinegar, or to taste

1. Bring a large pot of lightly salted water to a boil. Add the bean sprouts, and blanch uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the bean sprouts are cold, drain well, and set aside.

2. Whisk soy sauce, sesame oil, chilli powder, garlic, and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

Rosemary Braised Lamb Shanks (braising)

Ingredients

· 6 lamb shanks

· salt and pepper to taste

· 2 tablespoons olive oil

· 2 onions, chopped

· 3 large carrots, cut into 1/4 inch rounds

· 10 cloves garlic, minced

· 1 (750 milliliter) bottle red wine

· 1 (28 ounce) can whole peeled tomatoes with juice

· 1 (10.5 ounce) can condensed chicken broth

· 1 (10.5 ounce) can beef broth

· 1 (10.5 ounce) can beef broth

· 2 teaspoons chopped fresh thyme

 

1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.

2. Add onions, carrots and garlic to pot and sauté until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, so that to cover them 2\3s by cooking liquid. Bring to a boil, then reduce heat to medium-low. Cover, and braise until meat is tender, about 2 hours.

3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Pork Stew in Green Salsa (stewing)

Ingredients

· 1/2 cup all-purpose flour

· 1 teaspoon salt

· 1 tablespoon ground black pepper

· 1/2 teaspoon ground cumin

· 1 (3 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes

· 2 tablespoons olive oil, or more if needed

· 1 large onion, chopped

· 3 cloves garlic, minced

· 2 cups chopped fresh tomatillos

· 1 (7 ounce) can diced green chillis, drained

· 2 fresh jalapeno peppers, seeded and chopped

· 2 teaspoons dried marjoram

· 1/2 cup chopped fresh cilantro

· 1 cup water

· 1 pinch salt, or to taste (optional)

· 2 tablespoons sour cream, divided

· 6 sprigs cilantro

1. Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.

2. Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.

3. Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chillis, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and stew over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.

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