method of cooking 5 - dry heat: grilling, broilling dan roasting

Method of CookingDry heat

(Grilling, Broiling, & Roasting)

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Identify appropriate tools/equipment and ingredients that may be used for each method

List ingredients appropriate for each method Describe pre-preparation techniques Define and execute grilling, broiling, and roasting techniques List and apply various methods of checking doneness Explain the purpose of allowing meat and poultry to rest Identify various sauces that may accompany these items

Learning Objectives

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Direct, high heat from either above or below Lightly charred exterior, moist interior, slightly

smoky flavor Sauces are made separately

Characteristic of dry heat

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Grilling and Broiling

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Heat source above the foodHeat source below the food

Grilling Broiling

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Grill Broiler Tongs Spatula Sheet pans Grill brush

Grilling and Broiling Equipment

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Griddle

Grill Broiler

French Flat Top

Characteristics of items to be grilled/broiledTenderHave intramuscular fat (marbling) contentPortion size

Foods suitable for grilling/broilingMeats SeafoodVegetables (tender, high moisture content)

Grilling and Broiling Ingredients

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Marinades Contain oils, acids, aromatics Why use marinades?

Flavor Moisture Color Preserve Tenderize, not so much Best tenderizer = mother nature”. How we feed,

raise, care for, kill animal

Marinades, Brines, and Rubs

Be careful of quantity of marinade & length of time. Based on size of product.

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Brines Comprised of water, salt, sugar, and aromatics Add moisture to naturally dry meats

Rubs (dry or wet) Dry

Mixture of salt, sugar, herbs, spices, etc Wet

Dry rub mixed with a little oil, vinegar, wine, citrus juice, etc.

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1. Thoroughly clean and preheat grill; oil grids

2. Season and/or marinate main item; brush with oil if necessary to prevent sticking

3. Place main item on the grill; use a hand grill for delicate foods such as fish

4. Rotate item 90º to produce crosshatch marks, if desired

5. Turn item over and continue cooking to desired doneness

Grilling and Broiling Method

Need to clean the grill and brush with oil to prevent the food from sticking

Use hand grill for delicate items such as fish

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1. Place the steak on grids of preheated broiler or grill.

2. Place item 45 degrees to grill.

3. Turn item 90 degrees to make opposite 45 degrees.

4. Turn item over and do same process.5. Continue to cook to guest's specifications.

How to Mark an Item

Note: Line up item on the grill evenly – like little solders – not randomly scattered all over the grill.

Be observant of hot spots and cool spots on grill.

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Broiler may also deliver “hash” marks, like a grill, because the grate gets hot, but a majority of the cooking is accomplished from the heat from above.

How to Mark an Item

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Thin items should be cooked quickly at high heat Medium-thick items are started at high heat and can

be finished on a cooler area of the grill/broiler Thick items are started on high heat and can be

finished on a sizzle platter in the oven Foods should be grilled/broiled at the last possible

moment Keep grill/broiler clean at all times Never pierce items after cooking

Grilling and Broiling Tips

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Roasting

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Cooked through contact with dry, heated air (convection)

Full, rich flavor Desired doneness and color at same time

Browned exterior Maillard reaction (browns the proteins) Items sometimes seared before placing in

oven Moist interior

Pan drippings foundation for sauces and gravies

Roasting

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Characteristics of items to be roastedTenderWell marbled (intramuscular fat)Larger than single portion

Foods suitable for roastingMeatsSeafoodVegetables

Roasting Ingredients

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Roasting Equipment

Roasting Pan Roasting rack Thermometer Oven

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Roasting Equipment

1. Preheat oven

2. Season items (stuff and/or marinate if desired)

3. Sear (if necessary)

4. Elevate item in roasting pan

5. Roast item, uncovered, to desired internal temperature – allow for carryover cooking

6. Add mirepoix to pan for flavor during final hour of roasting time, if desired

7. Let item rest before carving

8. Prepare pan gravy

9. Carve item across grain

10. Serve with gravy or sauce

Roasting Method

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Regulate oven temperature to suit item All roasted meats should have a resting period before

carving - Allows juices to redistribute Baste roasted meats, often, with fat drippings that collect in

pan Avoid piercing roasted items Don’t use higher oven temperatures than necessary

(smaller items higher temp) Don’t cover while roasting as this will steam the item

Roasting Tips

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jus Jus lié Pan gravy Thickeners for

sauces/graviesFlour mixed with

drippings to form a rouxSlurriesPrepared roux

Roasting Sauces and Gravies

Determining Doneness Internal Temperatures - HACCP

63°C / 145°F or above for 15 seconds for raw shell eggs, fish, beef, veal, pork and farm-raised game animals

74°C / 165°F or above for 15 seconds for poultry and stuffed fish, stuffed meat, stuffed pasta and stuffed poultry

68°C / 155°F for 15 seconds for ground and injected meats

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NOTE: Raw or undercooked whole muscle and intact beef steak

may be served if the steak is cooked on both the top and bottom to a surface temperature of 63°C / 145°F or

above and a cooked color change is achieved on all external surfaces.

Determining Doneness

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