What is the dual purpose of grill marking

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Reference no: EM133013232

Unit Twenty Seven: The Technique of Grilling

Please define in your own words the following:

Key Terms béarnaise sauce béarnaise reduction broiling
compound butter grilling
grilling station set-up pan grilling
cross-hatching/marking flare-up
marinade tenderizing enzymes roësti potatoes

Study Questions

1. What are the three most important characteristics of an item (protein, cut of protein, vegetable) that will be grilled or broiled?

2. What are the key flavor components of a Sauce Béarnaise?

3. When making a Sauce Béarnaise what ingredients are used in the reduction?

4. What is the correct amount of reduction needed per yolk when making Sauce Béarnaise?

5. Do grilled meat items need to rest prior to serving? Please explain your answer.

6. How do you know when a grill is at proper grilling temperature?

7. What is the essential equipment necessary to set up a grilling station?

8. What is the dual purpose of grill marking (cross-hatching)?

9. How do you prepare items (protein, cuts of protein, vegetables) for grilling/broiling? Be specific.

10. What types of sauces and accompaniment (toppings) are appropriate for grilled/broiled items?

11. What are two similarities and two differences between broiling and grilling?

12. What is meant by zone grilling?

13. What are five enemies of deep fat frying oil?

14. What are the different techniques to maintain the quality of deep fat frying oil?

15. Why are flare-ups not desirable when grilling? How can they be avoided?

16. What are some basic ingredients used in a marinade, and why are they used?

17. What are some ways to tenderize proteins for grilling other than using a marinade?

18. Explain the basic preparation of a sautéed shredded-potato cake.

Reference no: EM133013232

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