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Method of Cooking
Dry heat
(Grilling, Broiling, & Roasting)
Delhindra/chefqtrainer.blogspot.com
 Identify appropriate tools/equipment and ingredients
that may be used for each method
 List ingredients appropriate for...
 Direct, high heat from either above or below
 Lightly charred exterior, moist interior, slightly
smoky flavor
 Sauces ...
Grilling and Broiling
Delhindra/chefqtrainer.blogspot.com
Heat source above the foodHeat source below the food
Grilling Broiling
Delhindra/chefqtrainer.blogspot.com
 Grill
 Broiler
 Tongs
 Spatula
 Sheet pans
 Grill brush
Grilling and Broiling Equipment
Delhindra/chefqtrainer.blogspot.com
Griddle
Grill Broiler
French Flat Top
 Characteristics of items to be grilled/broiled
Tender
Have intramuscular fat (marbling) content
Portion size
 Foods ...
Marinades
 Contain oils, acids, aromatics
 Why use marinades?
 Flavor
 Moisture
 Color
 Preserve
 Tenderize, not so...
Brines
 Comprised of water, salt, sugar, and aromatics
 Add moisture to naturally dry meats
Rubs (dry or wet)
 Dry
 Mi...
1. Thoroughly clean and preheat grill; oil grids
2. Season and/or marinate main item; brush with oil if
necessary to preve...
Delhindra/chefqtrainer.blogspot.com
1. Place the steak on grids of preheated broiler or
grill.
2. Place item 45 degrees to grill.
3. Turn item 90 degrees to m...
Broiler may also deliver “hash” marks, like a grill, because the
grate gets hot, but a majority of the cooking is accompli...
 Thin items should be cooked quickly at high heat
 Medium-thick items are started at high heat and can
be finished on a ...
Roasting
Delhindra/chefqtrainer.blogspot.com
 Cooked through contact with dry, heated air
(convection)
 Full, rich flavor
 Desired doneness and color at same time
...
 Characteristics of items to be roasted
Tender
Well marbled (intramuscular fat)
Larger than single portion
 Foods sui...
Roasting Equipment
 Roasting Pan
 Roasting rack
 Thermometer
 Oven
Delhindra/chefqtrainer.blogspot.com
Roasting Equipment
1. Preheat oven
2. Season items (stuff and/or marinate if desired)
3. Sear (if necessary)
4. Elevate item in roasting pan
...
Delhindra/chefqtrainer.blogspot.com
 Regulate oven temperature to suit item
 All roasted meats should have a resting period before
carving
- Allows juices t...
 jus
 Jus lié
 Pan gravy
 Thickeners for
sauces/gravies
Flour mixed with
drippings to form a roux
Slurries
Prepared...
Determining Doneness
 Internal Temperatures - HACCP
 63°C / 145°F or above for 15 seconds for raw
shell eggs, fish, beef...
NOTE:
Raw or undercooked whole muscle and intact beef steak
may be served if the steak is cooked on both the top
and botto...
Delhindra/chefqtrainer.blogspot.com
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Dry Heat Cooking: www.chefqtrainer.blogspot.com

Method of cooking 5 - Dry Heat Power Point

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Dry Heat Cooking: www.chefqtrainer.blogspot.com

  1. 1. Method of Cooking Dry heat (Grilling, Broiling, & Roasting) Delhindra/chefqtrainer.blogspot.com
  2. 2.  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 Delhindra/chefqtrainer.blogspot.com
  3. 3.  Direct, high heat from either above or below  Lightly charred exterior, moist interior, slightly smoky flavor  Sauces are made separately Characteristic of dry heat Delhindra/chefqtrainer.blogspot.com
  4. 4. Grilling and Broiling Delhindra/chefqtrainer.blogspot.com
  5. 5. Heat source above the foodHeat source below the food Grilling Broiling Delhindra/chefqtrainer.blogspot.com
  6. 6.  Grill  Broiler  Tongs  Spatula  Sheet pans  Grill brush Grilling and Broiling Equipment
  7. 7. Delhindra/chefqtrainer.blogspot.com
  8. 8. Griddle Grill Broiler French Flat Top
  9. 9.  Characteristics of items to be grilled/broiled Tender Have intramuscular fat (marbling) content Portion size  Foods suitable for grilling/broiling Meats Seafood Vegetables (tender, high moisture content) Grilling and Broiling Ingredients Delhindra/chefqtrainer.blogspot.com
  10. 10. 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. Delhindra/chefqtrainer.blogspot.com
  11. 11. 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. Delhindra/chefqtrainer.blogspot.com
  12. 12. 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
  13. 13. Delhindra/chefqtrainer.blogspot.com
  14. 14. 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. Delhindra/chefqtrainer.blogspot.com
  15. 15. 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 Delhindra/chefqtrainer.blogspot.com
  16. 16.  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 Delhindra/chefqtrainer.blogspot.com
  17. 17. Roasting Delhindra/chefqtrainer.blogspot.com
  18. 18.  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 Delhindra/chefqtrainer.blogspot.com
  19. 19.  Characteristics of items to be roasted Tender Well marbled (intramuscular fat) Larger than single portion  Foods suitable for roasting Meats Seafood Vegetables Roasting Ingredients Delhindra/chefqtrainer.blogspot.com
  20. 20. Roasting Equipment  Roasting Pan  Roasting rack  Thermometer  Oven Delhindra/chefqtrainer.blogspot.com
  21. 21. Roasting Equipment
  22. 22. 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 Roasting Method
  23. 23. Delhindra/chefqtrainer.blogspot.com
  24. 24.  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 Delhindra/chefqtrainer.blogspot.com
  25. 25.  jus  Jus lié  Pan gravy  Thickeners for sauces/gravies Flour mixed with drippings to form a roux Slurries Prepared roux Roasting Sauces and Gravies
  26. 26. 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 Delhindra/chefqtrainer.blogspot.com
  27. 27. 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 Delhindra/chefqtrainer.blogspot.com
  28. 28. Delhindra/chefqtrainer.blogspot.com

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