1. DRY-HEAT COOKING II

2. GRILLING AND BROILING  Quick technique that uses portion-sized or small pieces of meat, poultry, or fish Definition: Grilling and broiling use dry heat without fat or oil

3. GRILLING AND BROILING: FOOD SELECTION Items to be broiled or grilled should:  Be tender  Have intermuscular fat content  Be individually portioned Suitable main items include:  Meat  Seafood  Vegetables

4. GRILLING AND BROILING: MARINADES Purposes of marinating:  Preserve food  Flavor food  Tenderize food

5. GRILLING AND BROILING: COMPONENTS OF MARINADES  Acid: Tenderize, preserve, and flavor  Aromatics: Flavor  Oil: Preserve, flavor, and protect  Salt: Preserve and flavor  Vegetables: Flavor

6. GRILLING AND BROILING EQUIPMENT  Broiler  Conventional gas  Electric  Grill  Gas  Charcoal  Hardwood

7. GRILLING AND BROILING PROCEDURES  Thoroughly clean and preheat grill  Season main item; marinate or brush with oil if necessary to prevent sticking  Place main item on grill  Turn item 90˚ to produce crosshatch marks  Turn item to cook completely and to desired doneness

8. GRILLING AND BROILING PROCEDURES — CONTINUED  Thin items are cooked at high heat, as quickly as possible  Medium-thick items are started on high heat and can be finished on a cooler area  Thick items are started on high heat and can be finished on a sizzle platter in the oven  Food should be broiled at the last possible moment  Keep broiler clean at all times

9. GRILLING AND BROILING: THINGS NOT TO DO  Don’t pierce meat with a fork during cooking  Don’t cook food ahead of time

10. GRILLING AND BROILING NUTRITION TIPS  Cooking food on a grill allows rendering fat to drip from food  Flavor food with low-fat marinade  Vary wood used for grilling to add unique flavor  Use herbs and spices for seasoning  Serve with simple, flavorful accompaniment

11. ROASTING  Suitable for cuts of meat, poultry, and some seafood items larger than a single portion Definition: Roasting is cooking by dry heat while frequently basting with fat

12. ROASTING: FOOD SELECTION Items to be roasted should be:  Tender  Well marbled

13. SUITABLE FOOD ITEMS FOR ROASTING  Beef, veal, lamb, or pork  Game (furred or feathered)  Poultry (land or water)  Seafood (specific types)  Vegetables

14. ROASTING: SAUCE PREPARATION  Thickeners for gravy or jus lié  Flour mixed with the fat released by the food to form a roux  Arrowroot or cornstarch diluted in cold liquid  Prepared roux

15. ROASTING OPTIONAL COMPONENTS  Filling  Caul fat or fatback for barding  Additional aromatics  Garnish or finishing ingredients

16. ROASTING EQUIPMENT  Rotisserie  Roasting pan

17. BASIC PROCEDURE FOR ROASTING  Season, stuff, and marinate main item and sear over direct heat or hot oven  Elevate item in a roasting pan  Roast item covered until desired internal temperature is reached  For pan gravy, add mirepoix to the roasting pan during final hour

18. BASIC PROCEDURE FOR ROASTING — CONTINUED  Let roasted item rest before carving  Prepare pan gravy in roasting pan  Carve main item and serve with appropriate gravy or sauce

19. ADDITIONAL ROASTING INFORMATION  Meat that renders a lot of fat should be placed on a rack to prevent contact with fat and juice  Oven temperature must be regulated to suit the kind and size of meat being roasted  Type of roasting pan varies according to amount of meat or poultry to be roasted, its size, whether or not a rack is used, and spacing of the oven shelves

20. ADDITIONAL ROASTING INFORMATION — CONTINUED  Roasts should have a resting period before carving  Roasts should be sliced across the grain  Baste roast with fat drippings from pan

21. ROASTING: THINGS NOT TO DO  Don’t pierce roast when turning or removing from oven  Don’t cover roast during cooking  Don’t use higher heat than necessary during roasting  Don’t add liquid during roasting

22. TEMPERATURES FOR ROASTING MEAT High heat (375˚F to 475˚F)  Feathered game*  Domestic poultry*  Water fowl*  Smaller cuts of red meat* *depending on market form

23. TEMPERATURES FOR ROASTING MEAT — CONTINUED Moderate heat (325˚F to 350˚F)  Meat*  Poultry*  Game* *depending on market form

24. TEMPERATURES FOR ROASTING MEAT — CONTINUED Low heat (275˚F to 300˚F)  Red meat*  Feathered game*  Domestic poultry*  Water fowl* *depending on market form

25. TEMPERATURES FOR ROASTING MEAT — CONTINUED Controlled heat (200˚F to 250˚F)  Larger cuts of red meat*  White meat*  Domestic poultry* *depending on market form

26. TESTING ROASTED ITEMS FOR DONENESS  Stem thermometer (bimetallic)  Check temperature for desired doneness  Time-/Temperature-to-weight ratio  Check chart to determine how long, at what temperature

27. DEGREES OF DONENESS FOR MEAT AND POULTRY Red meat  Rare  Medium Rare  Medium  Well done

28. ROASTING NUTRITION TIPS  Flavor food with marinades  Use herbs and spices for seasoning  Serve with jus or jus lié  Trim excess fat before cooking  Roast meat on a rack