PowerPoint ® Presentation Broiler/Char-Grill Station Section 5-1 Station Proteins Section 5-1...
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Transcript of PowerPoint ® Presentation Broiler/Char-Grill Station Section 5-1 Station Proteins Section 5-1...
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Broiler/Char-Grill StationBroiler/Char-Grill Station
Section 5-1
Station Proteins
Section 5-1
Station Proteins
Broiler/Char-Grill StationBroiler/Char-Grill Station
Market forms of poultry prepared at the broiler/char-grill station include whole poultry, ground poultry, breasts, and legs.
Market forms of poultry prepared at the broiler/char-grill station include whole poultry, ground poultry, breasts, and legs.
Broiler/Char-Grill StationBroiler/Char-Grill Station
The amount of cholesterol in a fish is not related to the amount of fat that a fish contains. The amount of cholesterol in a fish is not related to the amount of fat that a fish contains.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Market forms of fish prepared at the broiler/char-grill station include drawn fish, pan-dressed fish, fish steaks, and fish fillets.
Market forms of fish prepared at the broiler/char-grill station include drawn fish, pan-dressed fish, fish steaks, and fish fillets.
Broiler/Char-Grill StationBroiler/Char-Grill Station
The three classifications of mollusks are univalves, bivalves, and cephalopods.The three classifications of mollusks are univalves, bivalves, and cephalopods.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Common forms of shellfish include shrimp, scallops, and squid.Common forms of shellfish include shrimp, scallops, and squid.
Broiler/Char-Grill StationBroiler/Char-Grill Station
The head and thorax (body) of shrimp and prawns are typically removed, and the tails are frozen to ensure maximum freshness.
The head and thorax (body) of shrimp and prawns are typically removed, and the tails are frozen to ensure maximum freshness.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Fabricated cuts of beef from the chuck, rib, sirloin, short loin, short plate, flank, round, and brisket and shank are prepared at the broiler/char-grill station.
Fabricated cuts of beef from the chuck, rib, sirloin, short loin, short plate, flank, round, and brisket and shank are prepared at the broiler/char-grill station.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Fabricated cuts of veal from the shoulder, rack, loin, leg, and foreshank and breast are prepared at the broiler/char-grill station.
Fabricated cuts of veal from the shoulder, rack, loin, leg, and foreshank and breast are prepared at the broiler/char-grill station.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Fabricated cuts of pork from the picnic shoulder, shoulder butt, loin, leg, and belly are prepared at the broiler/char-grill station.
Fabricated cuts of pork from the picnic shoulder, shoulder butt, loin, leg, and belly are prepared at the broiler/char-grill station.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Fabricated cuts of lamb from the shoulder, rack, loin, breast/shank, and leg are prepared at the broiler/char-grill station.
Fabricated cuts of lamb from the shoulder, rack, loin, breast/shank, and leg are prepared at the broiler/char-grill station.
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Broiler/Char-Grill StationBroiler/Char-Grill Station
Section 5-2
Flavor Enhancers
Section 5-2
Flavor Enhancers
Broiler/Char-Grill StationBroiler/Char-Grill Station
Beef is allowed to wet age from one to six weeks in vacuum packaging under normal refrigeration.
Beef is allowed to wet age from one to six weeks in vacuum packaging under normal refrigeration.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Larding is the process of inserting thin strips of fatback into lean meat with a larding needle.Larding is the process of inserting thin strips of fatback into lean meat with a larding needle.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Barding is the process of laying a piece of fatback across the surface of a lean cut of meat to add moisture and flavor.
Barding is the process of laying a piece of fatback across the surface of a lean cut of meat to add moisture and flavor.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Pork can be cured using a dry, wet, or combination method.Pork can be cured using a dry, wet, or combination method.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Corned beef is fast cured.Corned beef is fast cured.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Unlike rubs, marinades contain a high percentage of liquid ingredients such as vinegars, oils, or fruit juices.
Unlike rubs, marinades contain a high percentage of liquid ingredients such as vinegars, oils, or fruit juices.
Broiler/Char-Grill StationBroiler/Char-Grill Station
A dry rub can be used to add intense flavor to a cut of pork.
A dry rub can be used to add intense flavor to a cut of pork.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Small birds, such as Cornish hens and squabs, are often stuffed.
Small birds, such as Cornish hens and squabs, are often stuffed.
Broiler/Char-Grill StationBroiler/Char-Grill Station
A barbeque sauce is a type of sauce that is used to baste proteins and that can be served as an accompaniment to a cooked protein.
A barbeque sauce is a type of sauce that is used to baste proteins and that can be served as an accompaniment to a cooked protein.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Herbs and spices are used to enhance the natural flavor of food.
Herbs and spices are used to enhance the natural flavor of food.
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Broiler/Char-Grill StationBroiler/Char-Grill Station
Section 5-3
Broiling
Section 5-3
Broiling
Broiler/Char-Grill StationBroiler/Char-Grill Station
Three basic types of broilers include the standard broiler, the salamander, and the rotisserie.Three basic types of broilers include the standard broiler, the salamander, and the rotisserie.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Step-by-Step Procedure
Preparing a BroilerPreparing a Broiler
Before use, a broiler is scraped clean and then lightly oiled to prevent food from sticking.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Step-by-Step Procedure
BroilingBroiling
Food is placed on the char-broiler at a 45° angle and allowed to cook for 3–4 minutes before being turned 90° to achieve proper grill marks. The item is then turned over after caramelization is achieved.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Broiled poultry should be moist and cooked throughout.Broiled poultry should be moist and cooked throughout.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Salmon is perfect for broiling because the thick flesh can withstand the intense heat of open flames.
Salmon is perfect for broiling because the thick flesh can withstand the intense heat of open flames.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Cuts that are broiled are commonly taken from the rib and the loin.Cuts that are broiled are commonly taken from the rib and the loin.
Broiler/Char-Grill StationBroiler/Char-Grill Station
When an order is received, the filled starter will be finished in a salamander or a hot oven.
When an order is received, the filled starter will be finished in a salamander or a hot oven.
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Broiler/Char-Grill StationBroiler/Char-Grill Station
Section 5-4
Grilling
Section 5-4
Grilling
Broiler/Char-Grill StationBroiler/Char-Grill Station
Grilling is a dry-heat cooking technique in which food is cooked on open grates above a direct heat source.
Grilling is a dry-heat cooking technique in which food is cooked on open grates above a direct heat source.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Step-by-Step Procedure
GrillingGrilling
Before use, a grill is scraped clean and then lightly oiled to prevent food from sticking. To create crosshatch markings when grilling, the food is rotated 90° about halfway through the cooking process.
Broiler/Char-Grill StationBroiler/Char-Grill Station
A Panini grill is an Italian clamshell-style grill made specifically to cook grilled sandwiches.A Panini grill is an Italian clamshell-style grill made specifically to cook grilled sandwiches.
Broiler/Char-Grill StationBroiler/Char-Grill Station
A brochette is a food that is speared onto a wooden, metal, or natural skewer and then grilled or broiled.
A brochette is a food that is speared onto a wooden, metal, or natural skewer and then grilled or broiled.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Grills are commonly used to cook poultry, seafood, meats, and some fruits and vegetables.
Grills are commonly used to cook poultry, seafood, meats, and some fruits and vegetables.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Grilling fruits and vegetables causes the natural sugars to caramelize and intensify in flavor.
Grilling fruits and vegetables causes the natural sugars to caramelize and intensify in flavor.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Kansas City BBQ is often served with a liberal application of a sweet and tangy tomato-based sauce.
Kansas City BBQ is often served with a liberal application of a sweet and tangy tomato-based sauce.
Broiler/Char-Grill StationBroiler/Char-Grill Station
In both North and South Carolina, the pork is often mopped with a BBQ sauce diluted with extra vinegar.In both North and South Carolina, the pork is often mopped with a BBQ sauce diluted with extra vinegar.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Memphis BBQ is characterized by its dry-rubbed ribs, though pork shoulder is also popular.
Memphis BBQ is characterized by its dry-rubbed ribs, though pork shoulder is also popular.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Because of the lack of a rub and often the lack of sauce, the quality of the meat is seen as most imperative for Texas BBQ.
Because of the lack of a rub and often the lack of sauce, the quality of the meat is seen as most imperative for Texas BBQ.
Broiler/Char-Grill StationBroiler/Char-Grill Station
In a professional kitchen, hardwood shavings or chips are used in both gas and electric smokers to produce the desired smoke flavor.
In a professional kitchen, hardwood shavings or chips are used in both gas and electric smokers to produce the desired smoke flavor.
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Broiler/Char-Grill StationBroiler/Char-Grill Station
Section 5-5
Roasting
Section 5-5
Roasting
Broiler/Char-Grill StationBroiler/Char-Grill Station
When roasting, food that contains fat or that has fat added to it is cooked uncovered at a high temperature in an oven or on a revolving spit over an open flame.
When roasting, food that contains fat or that has fat added to it is cooked uncovered at a high temperature in an oven or on a revolving spit over an open flame.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Step-by-Step Procedure
RoastingRoasting
Prior to roasting a protein, it should be trimmed of any excess surface fat and seasoned or marinated. The protein is then placed on a rack in a roasting pan,fat-side up, and the rack is placed in a preheated oven to roast uncovered, allowing the exterior to sear.
Broiler/Char-Grill StationBroiler/Char-Grill Station
A small bird can be seasoned directly on the skin with salt and pepper.
A small bird can be seasoned directly on the skin with salt and pepper.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Larger roasts require a longer cooking time and should be roasted at lower temperatures, between 275°F and 325°F, to prevent excessive shrinkage.
Larger roasts require a longer cooking time and should be roasted at lower temperatures, between 275°F and 325°F, to prevent excessive shrinkage.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Cuts from a pork loin as well as cuts from a lamb rack are commonly roasted.
Cuts from a pork loin as well as cuts from a lamb rack are commonly roasted.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Many root vegetables, such as onions, can be roasted.
Many root vegetables, such as onions, can be roasted.
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Broiler/Char-Grill StationBroiler/Char-Grill Station
Section 5-6
Checking for Doneness
Section 5-6
Checking for Doneness
Broiler/Char-Grill StationBroiler/Char-Grill Station
The doneness of poultry can be determined by temperature, touch, joints, and juices (TTJJ).The doneness of poultry can be determined by temperature, touch, joints, and juices (TTJJ).
Broiler/Char-Grill StationBroiler/Char-Grill Station
A fish that is done will have a caramelized skin, firm and dense interior edges, and a moist, opaque center.
A fish that is done will have a caramelized skin, firm and dense interior edges, and a moist, opaque center.
Broiler/Char-Grill StationBroiler/Char-Grill Station
A probe thermometer is inserted in the thickest part of the meat to determine when the temperature of the meat has reached a safe level.
A probe thermometer is inserted in the thickest part of the meat to determine when the temperature of the meat has reached a safe level.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Guests may request that a cut of beef, veal, or lamb be cooked to a specific degree of doneness.
Guests may request that a cut of beef, veal, or lamb be cooked to a specific degree of doneness.
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Broiler/Char-Grill StationBroiler/Char-Grill Station
Section 5-7
Presenting Proteins
Section 5-7
Presenting Proteins
Broiler/Char-Grill StationBroiler/Char-Grill Station
Slicing across the grain produces a cut of meat that is more tender than a cut sliced in the direction of the grain.
Slicing across the grain produces a cut of meat that is more tender than a cut sliced in the direction of the grain.
Broiler/Char-Grill StationBroiler/Char-Grill Station
A bone-in prime rib is a tender and juicy cut of meat that is often carved before service.
A bone-in prime rib is a tender and juicy cut of meat that is often carved before service.
Broiler/Char-Grill StationBroiler/Char-Grill Station
The main item in the dish, usually the protein, should be prominent in a presentation.
The main item in the dish, usually the protein, should be prominent in a presentation.
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Broiler/Char-Grill StationBroiler/Char-Grill Station
Section 5-8
Hot Sandwiches
Section 5-8
Hot Sandwiches
Broiler/Char-Grill StationBroiler/Char-Grill Station
A grilled sandwich is a hot sandwich that is assembled by adding a precooked filling or cheese to bread and then heated on a griddle, in a sauté pan, or on a grill.
A grilled sandwich is a hot sandwich that is assembled by adding a precooked filling or cheese to bread and then heated on a griddle, in a sauté pan, or on a grill.
Broiler/Char-Grill StationBroiler/Char-Grill Station
A hot open-faced sandwich is often covered with a sauce and is usually eaten with a knife and fork.
A hot open-faced sandwich is often covered with a sauce and is usually eaten with a knife and fork.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Hamburgers, reubens, and quesadillas are popular types of hot closed sandwiches. Hamburgers, reubens, and quesadillas are popular types of hot closed sandwiches.
Broiler/Char-Grill StationBroiler/Char-Grill Station
Burritos and tacos are popular hot wrap sandwiches.Burritos and tacos are popular hot wrap sandwiches.
Broiler/Char-Grill StationBroiler/Char-Grill Station
An accompaniment can add a contrasting texture to a sandwich bread and fillings.
An accompaniment can add a contrasting texture to a sandwich bread and fillings.