Blackening (cooking) same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets. Blackening (cooking) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust
Differential item functioning Differential item functioning Differential item functioning (DIF) is a statistical characteristic of an item that shows the extent to which the item might be measuring different abilities for members of separate subgroups. Average item scores for subgroups having the same overall score on the test are compared to determine whether the item is measuring in essentially the same way for all subgroups. The presence of DIF requires review and judgment, and it does not necessarily indicate the presence of bias. DIF analysis provides an indication of unexpected behavior of items on a test. An item does not display DIF if