Broiler/Char-Grill Station Three basic types of broilers include the standard broiler, the salamander, and the rotisserie.
Broiler/Char-Grill Station Step-by-Step Procedure Preparing a Broiler Preparing a Broiler Preparing a Broiler Preparing a Broiler Before use, a broiler is scraped clean and then lightly oiled to prevent food from sticking.
Broiler/Char-Grill Station Step-by-Step Procedure Broiling 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 Station Broiled poultry should be moist and cooked throughout.
Broiler/Char-Grill Station Salmon is perfect for broiling because the thick flesh can withstand the intense heat of open flames.
Broiler/Char-Grill Station Cuts that are broiled are commonly taken from the rib and the loin.
Broiler/Char-Grill Station When an order is received, the filled starter will be finished in a salamander or a hot oven.
Broiler/Char-Grill Station Grilling is a dry-heat cooking technique in which food is cooked on open grates above a direct heat source.
Broiler/Char-Grill Station Step-by-Step Procedure Grilling 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 Station A Panini grill is an Italian clamshell-style grill made specifically to cook grilled sandwiches.
Broiler/Char-Grill Station A brochette is a food that is speared onto a wooden, metal, or natural skewer and then grilled or broiled.
Broiler/Char-Grill Station Grills are commonly used to cook poultry, seafood, meats, and some fruits and vegetables.
Broiler/Char-Grill Station Grilling fruits and vegetables causes the natural sugars to caramelize and intensify in flavor.
Broiler/Char-Grill Station Kansas City BBQ is often served with a liberal application of a sweet and tangy tomato-based sauce.
Broiler/Char-Grill Station In both North and South Carolina, the pork is often mopped with a BBQ sauce diluted with extra vinegar.
Broiler/Char-Grill Station Memphis BBQ is characterized by its dry-rubbed ribs, though pork shoulder is also popular.
Broiler/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.
Broiler/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.
Broiler/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.
Broiler/Char-Grill Station Step-by-Step Procedure Roasting 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 Station A small bird can be seasoned directly on the skin with salt and pepper.
Broiler/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.
Broiler/Char-Grill Station Cuts from a pork loin as well as cuts from a lamb rack are commonly roasted.
Broiler/Char-Grill Station Many root vegetables, such as onions, can be roasted.
PowerPoint ® Presentation Broiler/Char-Grill Station Section 5-6 Checking for Doneness Section 5-6 Checking for Doneness
Broiler/Char-Grill Station The doneness of poultry can be determined by temperature, touch, joints, and juices (TTJJ).
Broiler/Char-Grill Station A fish that is done will have a caramelized skin, firm and dense interior edges, and a moist, opaque center.
Broiler/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.
Broiler/Char-Grill Station Guests may request that a cut of beef, veal, or lamb be cooked to a specific degree of doneness.