Oreilles de crisse

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/oreilles-de-crisse

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the primary component?Salted pork fatback
2. What is the culinary technique?Deep-frying to achieve a puffed, crispy texture
3. Why are they called "ears of Christ"?The name means "ears of Christ" in French. It comes from a religious tradition in Quebec, but the exact reason is not fully explained.
4. How are Oreilles de crisse made?The fatback is salted and then deep‑fried. The heat melts the fat, turns the moisture into steam, and the Maillard reaction browns the surface, giving a crispy texture.

Fatback: A thick layer of adipose tissue from the back of a pig, historically used for preservation and cooking.
Cabane à Sucre: A traditional Quebecois establishment serving maple syrup products, particularly popular during the spring harvest season.
Lipid Rendering: The process by which animal fats are melted and separated from connective tissues, often resulting in a crispy texture.
Maillard Reaction: A complex chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor and color.