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

Demonstration should include

- defining the term broiling–a dry heat cooking method in which foods are cooked by heat from an overhead source
- identifying when it is appropriate to broil food.

Process/Skill Questions:

Thinking

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

Communication

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

Leadership

- What procedures are needed for broiling?
- What factors should be considered when broiling?
- What are economic considerations for broiling food products?

Management

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