Broiler/Char-Grill Station

1. Broiler/Char-Grill Station Section 5-1 Station Proteins

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

3. The amount of cholesterol in a fish is not related to the amount of fat that a fish contains.

4. Market forms of fish prepared at the broiler/char-grill station include drawn fish, pan-dressed fish, fish steaks, and fish fillets.

5. The three classifications of mollusks are univalves, bivalves, and cephalopods.

6. Common forms of shellfish include shrimp, scallops, and squid.

7. The head and thorax (body) of shrimp and prawns are typically removed, and the tails are frozen to ensure maximum freshness.

8. 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. Fabricated cuts of veal from the shoulder, rack, loin, leg, and foreshank and breast are prepared at the broiler/char-grill station.

10. Fabricated cuts of pork from the picnic shoulder, shoulder butt, loin, leg, and belly are prepared at the broiler/char-grill station.

11. Fabricated cuts of lamb from the shoulder, rack, loin, breast/shank, and leg are prepared at the broiler/char-grill station.

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

13. Beef is allowed to wet age from one to six weeks in vacuum packaging under normal refrigeration.

14. Larding is the process of inserting thin strips of fatback into lean meat with a larding needle.

15. 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. Pork can be cured using a dry, wet, or combination method.

17. Corned beef is fast cured.

18. Unlike rubs, marinades contain a high percentage of liquid ingredients such as vinegars, oils, or fruit juices.

19. A dry rub can be used to add intense flavor to a cut of pork.

20. Small birds, such as Cornish hens and squabs, are often stuffed.

21. 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. Herbs and spices are used to enhance the natural flavor of food.

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

24. Three basic types of broilers include the standard broiler, the salamander, and the rotisserie.

25. Before use, a broiler is scraped clean and then lightly oiled to prevent food from sticking. Preparing a Broiler Step-by-Step Procedure

26. 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. Broiling Step-by-Step Procedure

27. Broiled poultry should be moist and cooked throughout.

28. Salmon is perfect for broiling because the thick flesh can withstand the intense heat of open flames.

29. Cuts that are broiled are commonly taken from the rib and the loin.

30. When an order is received, the filled starter will be finished in a salamander or a hot oven.

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

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

33. 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. Grilling Step-by-Step Procedure

34. A Panini grill is an Italian clamshell-style grill made specifically to cook grilled sandwiches.

35. A brochette is a food that is speared onto a wooden, metal, or natural skewer and then grilled or broiled.

36. Grills are commonly used to cook poultry, seafood, meats, and some fruits and vegetables.

37. Grilling fruits and vegetables causes the natural sugars to caramelize and intensify in flavor.

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

39. In both North and South Carolina, the pork is often mopped with a BBQ sauce diluted with extra vinegar.

40. Memphis BBQ is characterized by its dry-rubbed ribs, though pork shoulder is also popular.

41. 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. In a professional kitchen, hardwood shavings or chips are used in both gas and electric smokers to produce the desired smoke flavor.

43. Broiler/Char-Grill Station Section 5-5 Roasting

44. 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. 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. Roasting Step-by-Step Procedure

46. A small bird can be seasoned directly on the skin with salt and pepper.

47. 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. Cuts from a pork loin as well as cuts from a lamb rack are commonly roasted.

49. Many root vegetables, such as onions, can be roasted.

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