Dry Heat Cooking: www.chefqtrainer.blogspot.com

Method of Cooking
Dry heat
(Grilling, Broiling, & Roasting)
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 Identify appropriate tools/equipment and ingredients
that may be used for each method
 List ingredients appropriate for each method
 Describe pre-preparation techniques
 Define and execute grilling, broiling, and roasting
techniques
 List and apply various methods of checking doneness
 Explain the purpose of allowing meat and poultry to
rest
 Identify various sauces that may accompany these
items
Learning Objectives

 Direct, high heat from either above or below
 Lightly charred exterior, moist interior, slightly
smoky flavor
 Sauces are made separately
Characteristic of dry heat

Grilling and Broiling

Heat source above the foodHeat source below the food
Grilling Broiling

 Grill
 Broiler
 Tongs
 Spatula
 Sheet pans
 Grill brush
Grilling and Broiling Equipment

Griddle
Grill Broiler
French Flat Top

 Characteristics of items to be grilled/broiled
Tender
Have intramuscular fat (marbling) content
Portion size
 Foods suitable for grilling/broiling
Meats
Seafood
Vegetables (tender, high moisture content)
Grilling and Broiling Ingredients

Marinades
 Contain oils, acids, aromatics
 Why use marinades?
 Flavor
 Moisture
 Color
 Preserve
 Tenderize, not so much
 Best tenderizer = mother nature”. How we feed,
raise, care for, kill animal
Marinades, Brines, and Rubs
Be careful of quantity of marinade & length of time.
Based on size of product.

Brines
 Comprised of water, salt, sugar, and aromatics
 Add moisture to naturally dry meats
Rubs (dry or wet)
 Dry
 Mixture of salt, sugar, herbs, spices, etc
 Wet
 Dry rub mixed with a little oil, vinegar, wine,
citrus juice, etc.

1. Thoroughly clean and preheat grill; oil grids
2. Season and/or marinate main item; brush with oil if
necessary to prevent sticking
3. Place main item on the grill; use a hand grill for
delicate foods such as fish
4. Rotate item 90º to produce crosshatch marks, if
desired
5. Turn item over and continue cooking to desired
doneness
Grilling and Broiling Method
Need to clean the grill and brush with oil to prevent the
food from sticking
Use hand grill for delicate items such as fish

1. Place the steak on grids of preheated broiler or
grill.
2. Place item 45 degrees to grill.
3. Turn item 90 degrees to make opposite 45 degrees.
4. Turn item over and do same process.
5. Continue to cook to guest's specifications.
How to Mark an Item
Note: Line up item on the grill evenly – like little solders – not
randomly scattered all over the grill.
Be observant of hot spots and cool spots on grill.

Broiler may also deliver “hash” marks, like a grill, because the
grate gets hot, but a majority of the cooking is accomplished
from the heat from above.
How to Mark an Item

 Thin items should be cooked quickly at high heat
 Medium-thick items are started at high heat and can
be finished on a cooler area of the grill/broiler
 Thick items are started on high heat and can be
finished on a sizzle platter in the oven
 Foods should be grilled/broiled at the last possible
moment
 Keep grill/broiler clean at all times
 Never pierce items after cooking
Grilling and Broiling Tips

Roasting

 Cooked through contact with dry, heated air
(convection)
 Full, rich flavor
 Desired doneness and color at same time
 Browned exterior
 Maillard reaction (browns the proteins)
 Items sometimes seared before placing in
oven
 Moist interior
 Pan drippings foundation for sauces and gravies
Roasting

 Characteristics of items to be roasted
Tender
Well marbled (intramuscular fat)
Larger than single portion
 Foods suitable for roasting
Meats
Seafood
Vegetables
Roasting Ingredients

Roasting Equipment
 Roasting Pan
 Roasting rack
 Thermometer
 Oven

1. Preheat oven
2. Season items (stuff and/or marinate if desired)
3. Sear (if necessary)
4. Elevate item in roasting pan
5. Roast item, uncovered, to desired internal
temperature – allow for carryover cooking
6. Add mirepoix to pan for flavor during final hour of
roasting time, if desired
7. Let item rest before carving
8. Prepare pan gravy
9. Carve item across grain
Roasting Method

 Regulate oven temperature to suit item
 All roasted meats should have a resting period before
carving
- Allows juices to redistribute
 Baste roasted meats, often, with fat drippings that collect in
pan
 Avoid piercing roasted items
 Don’t use higher oven temperatures than necessary
(smaller items higher temp)
 Don’t cover while roasting as this will steam the item
Roasting Tips

 jus
 Jus lié
 Pan gravy
 Thickeners for
sauces/gravies
Flour mixed with
drippings to form a roux
Slurries
Prepared roux
Roasting Sauces and Gravies

Determining Doneness
 Internal Temperatures - HACCP
 63°C / 145°F or above for 15 seconds for raw
shell eggs, fish, beef, veal, pork and farm-
raised game animals
 74°C / 165°F or above for 15 seconds for
poultry and stuffed fish, stuffed meat, stuffed
pasta and stuffed poultry
 68°C / 155°F for 15 seconds for ground and
injected meats

NOTE:
Raw or undercooked whole muscle and intact beef steak
may be served if the steak is cooked on both the top
and bottom to a surface temperature of 63°C / 145°F or
above and a cooked color change is achieved on all
external surfaces.
Determining Doneness

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