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Method of Cooking
Dryheat
(Grilling, Broiling,& Roasting)
By Rahul Chaudhary
Identify appropriate tools/equipment andingredients
that maybeusedfor each method
Listingredientsappropriate for eachmethod
Describepre-preparation techniques
Define andexecutegrilling, broiling,androasting
techniques
Listandapplyvariousmethodsof checking doneness
Explainthe purposeof allowingmeat andpoultry to
rest
Identify varioussaucesthat mayaccompanythese
items
Learning Objectives
Direct, high heat from either above or below
Lightly charred exterior, moist interior, slightly
smoky flavor
Sauces are made separately
Characteristic of dry heat
GrillingandBroiling
Heat sourceabove the
food
Heat sourcebelow the food
Grilling Broiling
Grill
Broiler
Tongs
Spatula
Sheetpans
Grillbrush
Grilling and Broiling Equipment
Griddle
Grill Broiler
French Flat Top
Characteristicsof items to be grilled/broiled
Tender
Haveintramuscularfat (marbling) content
Portion size
Foodssuitable for grilling/broiling
Meats
Seafood
Vegetables(tender, highmoisture content)
Grilling and BroilingIngredients
Marinades
Containoils,acids,aromatics
Whyusemarinades?
Flavor
Moisture
Color
Preserve
Tenderize, not somuch
Besttenderizer =mother nature”. Howwe feed,
raise,carefor, kill animal
Marinades, Brines, and Rubs
Be careful of quantity of marinade & length of time.
Based on size of product.
Brines
Comprisedof water, salt, sugar,andaromatics
Addmoistureto naturally dry meats
Rubs(dry orwet)
Dry
Mixture of salt, sugar,herbs,spices,etc
Wet
Dryrub mixedwith a little oil, vinegar, wine,
citrusjuice, etc.
Grilling and BroilingMethod
1. Thoroughlycleanandpreheat grill; oil grids
2. Seasonand/or marinate main item; brushwith oil if
necessaryto prevent sticking
3. Placemainitem onthe grill; useahandgrill for
delicate foodssuchasfish
4. Rotate item 90º to producecrosshatchmarks,if
desired
5. Turnitem overandcontinuecookingto desired
doneness
Need to clean the grill and brush with oil to prevent the
food from sticking
Use hand grill for delicate items such as fish
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 anItem
Note: Lineupitem onthe grillevenly – like little solders– not
randomlyscattered all over the grill.
Beobservant of hot spotsandcoolspotson grill.
Broiler mayalsodeliver “hash”marks,like agrill, becausethe
grate getshot, but a majority of the cookingisaccomplished
from the heat fromabove.
How to Mark an Item
Thinitems shouldbe cookedquicklyat high heat
Medium-thick items are started at highheat andcan
befinishedonacoolerarea of the grill/broiler
Thickitems are started onhighheat andcanbe
finished onasizzleplatter in the oven
Foodsshouldbegrilled/broiled at the lastpossible
moment
Keepgrill/broiler cleanat all times
Never pierceitems after cooking
Grilling and BroilingTips
Roastin
g
Cookedthroughcontactwith dry, heated air
(convection)
Full, rich flavor
Desireddonenessandcolorat same time
Brownedexterior
Maillard reaction (brownsthe proteins)
Items sometimessearedbefore placingin
oven
Moistinterior
Pandrippingsfoundation for saucesand gravies
Roasting
Characteristicsof items to be roasted
Tender
Wellmarbled (intramuscularfat)
Largerthan singleportion
Foodssuitablefor roasting
Meats
Seafood
Vegetables
Roasting Ingredients
RoastingEquipment
Roasting Pan
Roasting rack
Thermometer
Oven
Roasting Equipment
1. Preheat oven
2. Seasonitems (stuff and/or marinate if desired)
3. Sear(if necessary)
4. Elevate item in roastingpan
5. Roastitem, uncovered, to desiredinternal
temperature – allow for carryovercooking
6. Addmirepoix to panfor flavor duringfinal hourof
roastingtime, if desired
7. Letitem rest before carving
8. Preparepan gravy
9. Carveitem acrossgrain
RoastingMethod
Regulateoventemperature to suit item
Allroastedmeatsshouldhavearestingperiod before
carving
- Allowsjuicesto redistribute
Basteroasted meats, often, with fat drippingsthat collecti
pan
Avoidpiercingroasted items
Don’t usehigheroventemperatures than necessary
(smaller items higher temp)
Don’t coverwhile roastingasthiswill steamtheitem
RoastingTips
jus
Juslié
Pangravy
Thickenersfor
sauces/gravies
Flourmixed with
drippingsto form aroux
Slurries
Preparedroux
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
NOTE:
Rawor undercookedwhole muscleandintact beef steak
maybeservedif the steakiscookedonboth the top
andbottom to asurfacetemperature of 63°C/ 145°For
aboveanda cookedcolorchangeisachievedonall
external surfaces.
DeterminingDoneness

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Dry Heat Cooking Methods Guide

  • 1. Method of Cooking Dryheat (Grilling, Broiling,& Roasting) By Rahul Chaudhary
  • 2. Identify appropriate tools/equipment andingredients that maybeusedfor each method Listingredientsappropriate for eachmethod Describepre-preparation techniques Define andexecutegrilling, broiling,androasting techniques Listandapplyvariousmethodsof checking doneness Explainthe purposeof allowingmeat andpoultry to rest Identify varioussaucesthat mayaccompanythese items Learning Objectives
  • 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
  • 5. Heat sourceabove the food Heat sourcebelow the food Grilling Broiling
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  • 9. Characteristicsof items to be grilled/broiled Tender Haveintramuscularfat (marbling) content Portion size Foodssuitable for grilling/broiling Meats Seafood Vegetables(tender, highmoisture content) Grilling and BroilingIngredients
  • 10. Marinades Containoils,acids,aromatics Whyusemarinades? Flavor Moisture Color Preserve Tenderize, not somuch Besttenderizer =mother nature”. Howwe feed, raise,carefor, kill animal Marinades, Brines, and Rubs Be careful of quantity of marinade & length of time. Based on size of product.
  • 11. Brines Comprisedof water, salt, sugar,andaromatics Addmoistureto naturally dry meats Rubs(dry orwet) Dry Mixture of salt, sugar,herbs,spices,etc Wet Dryrub mixedwith a little oil, vinegar, wine, citrusjuice, etc.
  • 12. Grilling and BroilingMethod 1. Thoroughlycleanandpreheat grill; oil grids 2. Seasonand/or marinate main item; brushwith oil if necessaryto prevent sticking 3. Placemainitem onthe grill; useahandgrill for delicate foodssuchasfish 4. Rotate item 90º to producecrosshatchmarks,if desired 5. Turnitem overandcontinuecookingto desired doneness 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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  • 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 anItem Note: Lineupitem onthe grillevenly – like little solders– not randomlyscattered all over the grill. Beobservant of hot spotsandcoolspotson grill.
  • 15. Broiler mayalsodeliver “hash”marks,like agrill, becausethe grate getshot, but a majority of the cookingisaccomplished from the heat fromabove. How to Mark an Item
  • 16. Thinitems shouldbe cookedquicklyat high heat Medium-thick items are started at highheat andcan befinishedonacoolerarea of the grill/broiler Thickitems are started onhighheat andcanbe finished onasizzleplatter in the oven Foodsshouldbegrilled/broiled at the lastpossible moment Keepgrill/broiler cleanat all times Never pierceitems after cooking Grilling and BroilingTips
  • 18. Cookedthroughcontactwith dry, heated air (convection) Full, rich flavor Desireddonenessandcolorat same time Brownedexterior Maillard reaction (brownsthe proteins) Items sometimessearedbefore placingin oven Moistinterior Pandrippingsfoundation for saucesand gravies Roasting
  • 19. Characteristicsof items to be roasted Tender Wellmarbled (intramuscularfat) Largerthan singleportion Foodssuitablefor roasting Meats Seafood Vegetables Roasting Ingredients
  • 22. 1. Preheat oven 2. Seasonitems (stuff and/or marinate if desired) 3. Sear(if necessary) 4. Elevate item in roastingpan 5. Roastitem, uncovered, to desiredinternal temperature – allow for carryovercooking 6. Addmirepoix to panfor flavor duringfinal hourof roastingtime, if desired 7. Letitem rest before carving 8. Preparepan gravy 9. Carveitem acrossgrain RoastingMethod
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  • 24. Regulateoventemperature to suit item Allroastedmeatsshouldhavearestingperiod before carving - Allowsjuicesto redistribute Basteroasted meats, often, with fat drippingsthat collecti pan Avoidpiercingroasted items Don’t usehigheroventemperatures than necessary (smaller items higher temp) Don’t coverwhile roastingasthiswill steamtheitem RoastingTips
  • 25. jus Juslié Pangravy Thickenersfor sauces/gravies Flourmixed with drippingsto form aroux Slurries Preparedroux Roasting Sauces and Gravies
  • 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
  • 27. NOTE: Rawor undercookedwhole muscleandintact beef steak maybeservedif the steakiscookedonboth the top andbottom to asurfacetemperature of 63°C/ 145°For aboveanda cookedcolorchangeisachievedonall external surfaces. DeterminingDoneness