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:
- Knife skills to include:
- Additional knife skills:
- Review and Practice Vinaigrettes and Green Salads
- Review and Practice the Grilling Method
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