Method of cooking 5 - Dry heat: Grilling, Broilling dan Roasting
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Transcript of 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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