Title: Demonstrate grilling.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

Demonstration should include

- defining the term grilling–use of direct and open heat from the bottom
- identifying when it is appropriate to grill food.

Process/Skill Questions:

Thinking

- What foods are associated with grilling?
- How does equipment affect grilling?
- What skills are needed to prepare products to be grilled?

Communication

- How does one determine when a grilled product is done?
- What is the difference between grilling and griddling?

Leadership

- What procedures are needed for grilling?
- What factors should be considered when deciding to grill?
- What are nutritional considerations for grilling?

Management

- What equipment is needed for grilling?
- What products are appropriate for grilling?