1. PowerPoint ® Presentation Broiler/Char-Grill Station Section 5-1 Station Proteins Section 5-1 Station Proteins

2. Broiler/Char-Grill Station Market forms of poultry prepared at the broiler/char- grill station include whole poultry, ground poultry, breasts, and legs.

3. Broiler/Char-Grill Station The amount of cholesterol in a fish is not related to the amount of fat that a fish contains.

4. Broiler/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.

5. Broiler/Char-Grill Station The three classifications of mollusks are univalves, bivalves, and cephalopods.

6. Broiler/Char-Grill Station Common forms of shellfish include shrimp, scallops, and squid.

7. Broiler/Char-Grill Station The head and thorax (body) of shrimp and prawns are typically removed, and the tails are frozen to ensure maximum freshness.

8. 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.

9. 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.

10. 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.

11. 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.

12. PowerPoint ® Presentation Broiler/Char-Grill Station Section 5-2 Flavor Enhancers Section 5-2 Flavor Enhancers

13. Broiler/Char-Grill Station Beef is allowed to wet age from one to six weeks in vacuum packaging under normal refrigeration.

14. Broiler/Char-Grill Station Larding is the process of inserting thin strips of fatback into lean meat with a larding needle.

15. Broiler/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.

16. Broiler/Char-Grill Station Pork can be cured using a dry, wet, or combination method.

17. Broiler/Char-Grill Station Corned beef is fast cured.

18. Broiler/Char-Grill Station Unlike rubs, marinades contain a high percentage of liquid ingredients such as vinegars, oils, or fruit juices.

19. Broiler/Char-Grill Station A dry rub can be used to add intense flavor to a cut of pork.

20. Broiler/Char-Grill Station Small birds, such as Cornish hens and squabs, are often stuffed.

21. Broiler/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.

22. Broiler/Char-Grill Station Herbs and spices are used to enhance the natural flavor of food.

23. PowerPoint ® Presentation Broiler/Char-Grill Station Section 5-3 Broiling Section 5-3 Broiling

24. Broiler/Char-Grill Station Three basic types of broilers include the standard broiler, the salamander, and the rotisserie.

25. 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.

26. 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.

27. Broiler/Char-Grill Station Broiled poultry should be moist and cooked throughout.

28. Broiler/Char-Grill Station Salmon is perfect for broiling because the thick flesh can withstand the intense heat of open flames.

29. Broiler/Char-Grill Station Cuts that are broiled are commonly taken from the rib and the loin.

30. Broiler/Char-Grill Station When an order is received, the filled starter will be finished in a salamander or a hot oven.

31. PowerPoint ® Presentation Broiler/Char-Grill Station Section 5-4 Grilling Section 5-4 Grilling

32. Broiler/Char-Grill Station Grilling is a dry-heat cooking technique in which food is cooked on open grates above a direct heat source.

33. 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.

34. Broiler/Char-Grill Station A Panini grill is an Italian clamshell-style grill made specifically to cook grilled sandwiches.

35. Broiler/Char-Grill Station A brochette is a food that is speared onto a wooden, metal, or natural skewer and then grilled or broiled.

36. Broiler/Char-Grill Station Grills are commonly used to cook poultry, seafood, meats, and some fruits and vegetables.

37. Broiler/Char-Grill Station Grilling fruits and vegetables causes the natural sugars to caramelize and intensify in flavor.

38. Broiler/Char-Grill Station Kansas City BBQ is often served with a liberal application of a sweet and tangy tomato-based sauce.

39. Broiler/Char-Grill Station In both North and South Carolina, the pork is often mopped with a BBQ sauce diluted with extra vinegar.

40. Broiler/Char-Grill Station Memphis BBQ is characterized by its dry-rubbed ribs, though pork shoulder is also popular.

41. 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.

42. 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.

43. PowerPoint ® Presentation Broiler/Char-Grill Station Section 5-5 Roasting Section 5-5 Roasting

44. 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.

45. 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.

46. Broiler/Char-Grill Station A small bird can be seasoned directly on the skin with salt and pepper.

47. 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.

48. Broiler/Char-Grill Station Cuts from a pork loin as well as cuts from a lamb rack are commonly roasted.

49. Broiler/Char-Grill Station Many root vegetables, such as onions, can be roasted.

50. PowerPoint ® Presentation Broiler/Char-Grill Station Section 5-6 Checking for Doneness Section 5-6 Checking for Doneness

51. Broiler/Char-Grill Station The doneness of poultry can be determined by temperature, touch, joints, and juices (TTJJ).

52. Broiler/Char-Grill Station A fish that is done will have a caramelized skin, firm and dense interior edges, and a moist, opaque center.

53. 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.

54. Broiler/Char-Grill Station Guests may request that a cut of beef, veal, or lamb be cooked to a specific degree of doneness.

55. PowerPoint ® Presentation Broiler/Char-Grill Station Section 5-7 Presenting Proteins Section 5-7 Presenting Proteins

56. Broiler/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.

57. Broiler/Char-Grill Station A bone-in prime rib is a tender and juicy cut of meat that is often carved before service.

58. Broiler/Char-Grill Station The main item in the dish, usually the protein, should be prominent in a presentation.

59. PowerPoint ® Presentation Broiler/Char-Grill Station Section 5-8 Hot Sandwiches Section 5-8 Hot Sandwiches

60. Broiler/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.

61. Broiler/Char-Grill Station A hot open-faced sandwich is often covered with a sauce and is usually eaten with a knife and fork.

62. Broiler/Char-Grill Station Hamburgers, reubens, and quesadillas are popular types of hot closed sandwiches.

63. Broiler/Char-Grill Station Burritos and tacos are popular hot wrap sandwiches.

64. Broiler/Char-Grill Station An accompaniment can add a contrasting texture to a sandwich bread and fillings.