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
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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
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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
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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.
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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.
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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
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.
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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
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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
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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
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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
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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
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
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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. 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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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
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Api langsung dari atas atau bawah
Warna sedikit angus, lembab.agak bearoma asap
Sometimes broiling is used interchangeably with oven baking, but not broiling in the strictest sense
Brines ; air asin
Terdiri dari
Note: There is no “sealing” of juices. Look what happens when you leave a piece of meat to rest.
Maillard reaction is for eye appeal, flavor, & texture
Place the steak on grids of preheated broiler or grill.
Cook until grill marks are well defined.
Turn steaks at a 45° angle.
Cook until grill marks are well defined.
Turn steaks over
Continue to cook to guest's specifications.