Grilling & Roasting

Part I: Safety, Sanitation and Knife Skills, con’t.

• Hand-Washing
• Kitchen/Station Set-Up
• Mise en Place
• Knife Skills
  • Each student completes the following:
    • Classic or Precision Knife Cuts:
      • 1 carrot julienne
      • 1 carrot brunoise
      • 1 carrot batonnet
      • 1 carrot macédoine (Small Dice)
      • 1/2 onion julienne
      • 1/2 onion diced
    • Additional knife skills:

Part II:

Each group of 4 students prepares a “Grill and Roast Station” by assembling all the ingredients including prepared ingredients, cookware, tools and service ware at each cooking station.

1. Each group of 4 students completes the following:

• Prepare 1 whole Roasted Chicken
• Review Trussing a Bird
• Review Carving a Roast Chicken
• Prepare 1 recipe  Maître d’Hôtel Butter
• Prepare 1 recipe  Tarragon Compound Butter
• Prepare 1 recipe Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

2. Each student completes the following:

• Prepare 1 serving, Grilled New York Strip Steak with Maître d’Hôtel Butter and vegetables. Serve on Dinner Plate.
• Prepare 1 serving, Grilled Chicken Breast with Tarragon Compound Butter
• Prepare 1 serving of Slow Roasted Bourbon-Glazed Salmon with vegetables. Serve on Dinner Plate.
• Prepare 1 Cheeseburger (Patty, season and grill your own…Make it delicious!!)

Read:

• “Chapter 17: Grilling and Broiling, and Roasting”

Videos:

• Video: Grilling Meat
• Video: Halving Chicken
• Video: Roasting

Review:

• Day 7 PowerPoint

Chef Demonstration:

“How to set up a Mis en Place
Examples of practice cuts
How to separate an egg
How to get Mayo Emulsion started
How to plate lettuce salads
How to plate non-lettuce salads”