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

Demonstration should include

- defining the term griddling–use of direct and enclosed heat from beneath the food
- identifying when it is appropriate to griddle food.

Process/Skill Questions:

Thinking

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

Communication

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

Leadership

- What procedures are needed for griddling?
- What factors should be considered when deciding to griddle?

Management

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