Grilling, Steak & Salad Preparation

OverviewKitchenResourcesReview

 

  • Define Grilling, Barbecue & Broiling
  • Discuss the Grilling Procedure
  • Discuss the Broiling Procedure
  • Discuss Serv-Safe Temperatures vs. Cooking Temperatures
  • Discuss Steak
  • Discuss Tempering
  • Discuss Grading and Marbling
  • Describe Types of Premium Steaks
  • Discuss Salads and Salad Greens
  • Identify Types of Salad Greens
  • Describe Salad Green Preparation
  • Discuss Purchasing and Storage of Greens
  • Discuss Dressings and Vinaigrettes
  • Identify Types of Salads

Kitchen preparation

Prepare:

  • Follow safe food-handling, sanitation, and personal hygiene practices
  • Prepare ingredients and equipment before cooking
  • Practice the principles of Mise en Place
  • Reduce waste and use energy and water thoughtfully
  • Use safe knife techniques
  • Choose suitable equipment and use it safely
  • Read the recipes and scale quantities as needed
  • Season thoughtfully with salt
  • Taste and develop your palate
  • Plate finished dishes with attention to temperature, plate size, and portion size

Breakfast buffet ideas:

  • 1/2 pan of 16 scrambled eggs
  • 1/2 pan of 16 slices of bacon
  • 1/2 pan of French toast, 16 slices cut in half diagonally
  • 1/2 pan of oatmeal, 16 cups cooked

Prepare:

  • Review and Practice Vinaigrettes and Green Salads

Cooking guides:

Additional Reading:

  • the Professional Chef, 9th Ed. CIA: Ch. 6, 17 & Ch. 23

Explore further:

  • Explore another recipe when you are ready.

Grilling, Steak & Salad Preparation: Practice Quiz