Professional Cooking - Chapter 14 "Cooking Methods for Meat, Poultry, and Fish"

Vin Blanc

-(In white wine).

What's the difference between a stew and a braise?

-A braise consists of large pieces of food, at least portion-size, cooked by the braising method—first dry heat, then moist heat. -A stew consists of small pieces of food, bite-sized or slightly larger, cooked either by the braising method—first dry heat, then moist heat—or by the simmering method—moist heat only.

Fumet

-A concentrated stock, especially of game or fish, used as flavoring.

Pot Roast

-A large cut of meat braised whole, sliced, and served with a sauce or gravy.

Fricassée (free kah say)

-A white stew made by cooking white meat in fat over low heat without letting it brown, then adding liquid. -Compare this to a blanquette (blawn ket), which is a white stew made by simmering the meat in stock without first cooking it in fat. -This use of the term fricassée is its traditional or classical usage, while today the word is used for many kinds of stews.

Why is a whole duck that is roasted well done often roasted at a high temperature?

-Because its fat content gives some protection from drying. -Great care must be taken to avoid overcooking, however.

Why is the use of mirepoix more important for poultry and white meats—veal and pork?

-Because they are usually cooked well done, lose more juices and need a good gravy or jus to give them moistness and flavor.

Stews are usually made with enough liquid or gravy to cover the meat completely while cooking. However, so-called Dry Stews are:

-Braised in their own juices or in a very little added liquid.

Guidelines for Adjusting the sauce when Braising Meats and Poultry:

-Braising liquids may be thickened by a roux either before cooking (Method 2) or after cooking (Method 1). -In some preparations, the liquid is left unthickened or is naturally thick, such as tomato sauce. -In any case, the sauce may require further adjustment of its consistency by: • Reducing • Thickening with roux, beurre manié, or other thickening agent • The addition of a prepared sauce, such as demi-glace or velouté

Guidelines for Braising Meats and Poultry on a Stovetop or Grill:

-Braising may be done on the range or in the oven. -Oven-braising has three major advantages: • Uniform cooking. The heat strikes the braising pot on all sides, not just the bottom. • Less attention required. Foods braise at a low, steady temperature without having to be checked constantly. • Range space is free for other purposes.

Simmering is used effectively for less tender cuts for which _____________ is not desired or not appropriate.

-Browning -Much of the reason for the popularity of roasted, grilled, and fried meats and poultry is due to the kind of flavor produced by browning with dry heat.

Beurre Blanc

-Butter-based sauce consisting of an emulsion of butter with a reduction of dry white wine, vinegar, and shallots.

Describe Carolina Barbecue:

-Carolina barbecue is the best known of the barbecues of the Southeast. -Even in this smaller area, however, styles vary. According to some experts, there are as many as five distinct styles in North and South Carolina. -Pork is the most popular meat, and in the eastern part of the region, whole hogs are barbecued. -The meat, whether the whole hog or just the shoulder, is usually served pulled or chopped. -Sauces are usually thin, vinegar-based mixtures, although in the western part of the region, tomato may also be added. -In parts of South Carolina, mustard is added to the vinegar-based sauce.

Quantity steaming is most easily done in _________________ steamers.

-Compartment -Individual portions can be steamed on a rack over simmering liquid in a covered pot.

Guidelines for Browning Braising Meats and Poultry:

-Dry the meat thoroughly before browning. -Small pieces for stew may be dredged in flour for better browning. -In general, red meats are well browned; white meats and poultry are browned less heavily, usually until they are golden.

Braising is a combination of:

-Dry-heat and moist-heat cooking methods. -To braise meats and poultry, first brown or sear them in fat or in a hot oven, then simmer in a flavorful liquid until tender.

When cooking Fish and Seafood Sous Vide:

-Fish are naturally tender and have even more delicate connective tissue than tender meats. -Cooking procedures are similar to those for tender meats, but often with even lower temperatures and/or shorter cooking times. -Typical cooking temperatures may range from 122° to 140°C, or sometimes higher, with cooking times as short as 10 to 15 minutes. -Use only the freshest, cleanest fish, and finish and serve it immediately after cooking. -Shellfish such as lobster and shrimp can be toughened by the higher heat of traditional cooking techniques, so sous vide cooking can be a benefit. -Cooking temperature for these items is typically around 140°F.

When poaching fish or seafood:

-Fish is usually poached in court bouillon, fish stock or fumet, or wine.

Sous Vide

-French for "under vacuum" -A technique for cooking vacuum-packed foods at precise temperatures.

Because of the delicacy of flavors, requires poaching requires:

-Good-quality fish or poultry item and well-made stock. -If wine is used, it should have a good flavor. -A cheap, bad-tasting wine will spoil the dish.

Brown Stews

-Made by browning the meat thoroughly before simmering. The cooking method for blanquettes, therefore, is simmering rather than braising.

Stew

-Made of meats and poultry cut into small pieces or cubes. -Most stews are made by braising, but some are cooked by simmering only, without first browning or searing the meat.

À La Nage

-Means "swimming." -To serve poached seafood à la nage, reduce the cooking liquid only slightly, season, and strain it carefully. -If desired, enrich the liquid with a very small quantity of butter. -Serve the seafood with the liquid in a soup plate or other plate deep enough to hold the juices.

Swiss Steak

-Meats and poultry may be cut into portion sizes before braising instead of afterward. -When portion cuts of beef round are braised in a brown sauce, the process is sometimes called swissing

Shallow-Poaching

-Poaching an item only partially submerged in the liquid. -Used primarily for fish, but it is also sometimes used for chicken breasts. -The procedure is based on one of the great dishes of classical cuisine: sole or other white fish poached in fumet and white wine. -If well prepared, it can be one of the most exquisite dishes on the menu.

Braised portion-cut meats include:

-Short ribs, lamb shanks, and pork chops. -Cut-up chicken is often cooked by braising.

Which foods are best for steaming?

-Small items, such as small whole fish, shellfish, small chicken breasts, and small meat items such as Pearl Balls are the best choices for steaming. -These cook in a short time in a steamer. -Monitor the cooking time carefully so that they don't overcook.

When cooking Tender Meats and Poultry Sous Vide:

-Tender meats and poultry are usually cooked in a water bath heated to the exact doneness temperature desired. -Cooking temperatures usually range from 140° to 149°F, although higher or lower temperatures are also used. -Cooking times may range from 20 to 60 minutes, or sometimes longer. -If the cooking temperature is within the food danger zone, cooking time must be counted as part of the four-hour rule. -For this reason, tender meats and poultry are almost always finished and served immediately after cooking and not chilled and stored for later use.

Guidelines for the amount of Braising Liquid Braising Meats and Poultry:

-The amount of liquid to be added depends on the type of preparation and on the amount of sauce required for serving. -Do not use more liquid than necessary, or the flavors will be less rich and less concentrated. -Pot roasts usually require about 2 oz sauce per portion, and this determines the amount of liquid needed. -The size of the braising pot used should allow the liquid to cover the meat by one-third to two-thirds. -The top portion of the meat not covered by liquid is cooked with the aid of the steam held in the covered pot. -Stews usually require enough liquid to cover the meat. -Some items are braised with no added liquid. -They are browned, then covered, and the item cooks in its own moisture, which is trapped by the pan lid. -Pork chops are frequently cooked in this way. -If roasted, sautéed, or pan-fried items are covered during cooking, they become, in effect, braised items.

The popularity of properly braised items is due to:

-The flavor imparted by the browning and by the sauce made from the braising liquid. -Clearly, the quality of a braised meat depends greatly on the quality of the stock the meat is cooked in. -Other liquids used in braising include wine, marinades, tomato products, and, occasionally, water.

Guidelines for Seasoning Braising Meats and Poultry:

-The meat may be seasoned before browning, or it may receive its seasonings from the cooking liquid while braising. -But remember that salt on the surface of meat retards browning. -Also, herbs may burn in the high heat necessary for browning. -Marinating the meat for several hours or even several days before browning is an effective way to season meat because the seasonings have time to penetrate it. -The marinade is often included as part of the braising liquid.

Cuisson

-The poaching liquid. -When shallow poaching, the fish is always served with a sauce made from the cuisson.

Braise

-To cook covered in a small amount of liquid, usually after preliminary browning. -To cook (certain vegetables) slowly in a small amount of liquid without preliminary browning.

Steam

-To cook foods by putting them in direct contact with steam. -Popular method for cooking vegetables. -This cooking method is best suited to foods that are naturally tender. -It is not usually appropriate for foods that must be tenderized by long, slow cooking.

Temperature Probes for Sous Vide:

-To measure the interior temperature of an item cooked sous vide, it's necessary to insert a probe into the food without puncturing the bag in a way that would let air in. -To do this, use a needle probe especially designed for sous vide, and stick a piece of closed-cell foam tape to the bag in a spot where you want to insert the probe. -You can then safely insert the probe through the tape and bag and into the meat.

When cooking Tough Meats Sous Vide:

-Tough meats can be cooked to tenderness, while retaining more moisture than if they were braised or simmered. -Cooking temperatures range from 149° to 158°F. -These temperatures are much lower than usual braising temperatures, but they are high enough to break down connective tissue. -At the higher end of this range, meats become falling-apart tender, while at the lower end they retain more of their shape and have a firmer texture while still being tender and juicy. -Because it takes time to break down connective tissue, often 12 to 48 hours, tough meats are usually cooked to doneness, then immediately chilled and refrigerated for later use. -Because of the long cooking times, avoid cooking temperatures below 149°F (65°C). -Higher temperatures provide more safety from bacterial growth.

True or False: -In Western cuisines, Steaming is less often used for meats, poultry, and fish, although it is more common in some Asian cuisines.

-True

True or False: A well-done steak should be cooked at a lower heat than a rare one.

-True

True or False: Braising applies primarily to meat and poultry.

-True -"Braised fish" is actually cooked by a variation of the baking or roasting method.

True or False: Chili is a braised dish made of finely cut or ground beef or pork.

-True -Even meat sauce for spaghetti "Italian Tomato Sauce for Pasta" is actually a braised meat or a stew.

True or False: Shallow Poaching is best for lean, delicate white fish, such as sole, halibut, turbot, haddock, cod, pike, and perch. It is also used for salmon and trout.

-True -The fish is always served with a sauce made from the cuisson—that is, the poaching liquid.

True or False: Many chefs prefer to use the term braising only for large cuts of meat, and they use the term stewing for small cuts.

-True. -However, the basic cooking method—using first dry heat, then moist heat—is the same for both large and small cuts.

Guidelines for serving Vegetable garnishes when Braising Meats and Poultry:

-Vegetables to be served with the meat may be cooked along with the meat or cooked separately and added before service. -If the first method is used, the vegetables should be added just long enough before the end of cooking for them to be cooked through but not overcooked.

If you order a steak in a restaurant in Paris and are asked how you would like the cuisson, you are being asked:

-Whether you would like the meat cooked rare, medium, or well done. -The basic meaning of the French word cuisson is "cooking." -In the context of poaching or simmering foods, cuisson refers to the cooking liquid, which may be used as the base of a sauce.

Blanquette

-White stew made by simmering the meat in stock without first cooking it in fat. -Compare this to a Fricassée (free kah say), which is a white stew made by cooking white meat in fat over low heat without letting it brown, then adding liquid.

How can you add subtle flavors when steaming individual portions in a covered pot?

-You have the opportunity to use liquids other than plain water to create steam. -Adding spices, aromatics, wine, and similar ingredients can give a subtle flavoring to the steamed item. -The effect is slight, however, so this technique is best used when steaming mild-flavored foods.

Standards of Quality for Braised Items:

1. Braised items should be fork-tender. -The interior should be juicy. 2. Although tender, braised foods should maintain their shape and not be falling apart. 3. Braised foods should have a well-developed, concentrated flavor due to long cooking in flavorful liquids. -Thin flavor may be caused by insufficient cooking or cooking at the wrong temperature, so liquids didn't have time to reduce and concentrate. 4. Braised foods should have an attractive color developed from proper browning or searing at the beginning of the cooking process and from long cooking in concentrated liquids.

METHOD 1 Braising in Unthickened Liquid:

1. Collect all equipment and food supplies. 2. Cut or trim the meat as required. -Dry it thoroughly. -For stews, the meat may be dredged with flour. 3. Brown the meat thoroughly on all sides in a heavy pan with a small amount of fat, or in an oven. 4. Remove the meat from the pan and brown mirepoix in the fat left in the pan. 5. Return the meat to the pan and add the required amount of liquid. 6. Add a sachet or other seasonings and flavorings. 7. Bring the liquid to a simmer, cover the pot tightly, and simmer in the oven or on top of the range until the meat is tender. -Oven braising provides more uniform heat. -Temperatures of 250° to 300°F are sufficient to maintain a simmer. -Do not let boil. 8. Remove the meat from the pan and keep it warm. 9. Prepare a sauce or gravy from the braising liquid. This usually includes the following: • Skim fat. • Prepare a brown roux with this fat or with another fat if desired. • Thicken the braising liquid with the roux. Simmer until the roux is cooked thoroughly. • Strain and adjust seasonings. 10. Combine the meat (sliced or whole) with the sauce. 11. Evaluate the finished product.

Procedure for for Sous Vide Cooking:

1. Collect all equipment and food supplies. 2. Prepare and season the food items. -Preparation may include searing or grill-marking. -Chill all food items. 3. Place the food items in appropriate plastic bags designed for vacuum sealing. -Add any flavoring ingredients indicated in the recipe. -If more than one item is in a bag, space the items so that they are not touching. 4. Using a chamber-type vacuum machine, evacuate the air from the bag, using the correct pressure setting for that item, and seal the bag. 5. Chill the bag briefly. 6. Completely submerge the bag in a controlled water bath kept at the correct cooking temperature for that item (using an immersion circulator), and cook for the desired time or until the interior of the food reaches the correct temperature. 7. If the food is to be served as soon as it is cooked (typically for foods with short cooking times), remove the items from the bag, finish as directed in the recipe, and serve immediately. -If the item is to be stored for later use, proceed to step 8. 8. For items to be stored, remove the bag from the water bath and immediately place it in an ice bath to chill it quickly (the ice bath should be at least 50% ice to be most effective). -The items must be chilled so that their interior temperature reaches 37.4°F in 2 hours or less. 9. Remove from the ice bath, label correctly (product name, time and date of processing, and date to be discarded), and either freeze or store in a refrigerator at 37.4°F or lower. 10. To serve, reheat in an immersion circulator until the interior temperature reaches the desired level. -Remove from the bag and finish as desired. -Serve at once.

METHOD 2 Braising in thickened Liquid:

1. Collect all equipment and food supplies. 2. Prepare the meat for cooking, as required. 3. Brown the meat thoroughly in a heavy pan with fat or in a hot oven. 4. Remove the meat from the pan (if required) and brown mirepoix in remaining fat. 5. Add flour to make a roux. -Brown the roux. 6. Add stock to make a thickened sauce. -Add seasonings and flavorings. 7. Return the meat to the pan. -Cover and simmer in the oven or on the range until the meat is tender. 8. Adjust the sauce as necessary (strain, season, reduce, dilute, etc.). 9. Evaluate the finished product.

Basic Procedure for Steaming:

1. Collect all equipment and food supplies. 2. Prepare the seafood, poultry, or meat items for cooking. -Trim as needed. 3. If using a compartment steamer, preheat the unit. -If using a rack over a boiling liquid, select a pan large enough to hold the items without crowding, so steam can circulate. -Add the liquid and bring to a boil. 4. Place the food in the unit. -Cover or close the steamer. 5. Steam to the correct doneness. -Observe written cooking times, but check the items for doneness early, as overcooking can happen very quickly. 6. Remove the items from the steamer rack. -Evaluate the finished product. 7. Serve hot, on hot plates, with appropriate sauce, garnish, and accompaniments.

Basic Procedure for Shallow Poaching:

1. Collect all equipment and food supplies. -Select a pan just large enough to hold the fish portions in a single layer. -This will enable you to use a minimum amount of poaching liquid. -Also, use a pan with low, sloping sides. -This makes it easier to remove fragile cooked fish from the pan. 2. Butter the bottom of the pan and sprinkle with chopped shallots or other aromatics. 3. Arrange the portions of fish or poultry in the pan in a single layer. Season them lightly. 4. Add enough cooking liquid (usually stock and white wine) to cover the items no more than about halfway. -Use no more liquid than necessary so the flavor will be more concentrated and less reduction will be required later. (Also, keep in mind that the food items will release additional liquid as they cook.) 5. Cover the items with a piece of buttered parchment or other paper and cover the pan with a lid. -The paper holds in the steam to cook the top of the fish. -It is sometimes omitted if the pan has a tight lid, but it does help the fish cook more evenly. (Some chefs like to cut a vent hole in the center of the parchment, but this is not necessary, because the steam can easily vent from around the edges.) 6. Bring the liquid just to a simmer and finish poaching in the oven at moderate heat. -Thin fish fillets will cook in just a few minutes. -Poaching may be done on top of the range, but the oven provides more even, gentle heat from both top and bottom. 7. Carefully remove the cooked items from the pan to a clean, hot dish and ladle a little of the cooking liquid over them to help keep them moist. -Cover and keep warm. 8. Reduce the cuisson over high heat to about one-fourth its volume. -If more liquid drains from the cooked items during this time, drain and add it to the cuisson while it is reducing. 9. Finish the sauce as indicated in the recipe. -For example, add fish velouté and heavy cream and bring to a boil. -Adjust seasoning with salt, white pepper, and lemon juice. 10. Strain the sauce. 11. Evaluate the finished product. 12. Arrange the fish or poultry on plates for service, coat with the sauce, and serve immediately.

Standards of Quality for Shallow-Poached items:

1. Items should be cooked just to doneness and be moist and tender. 2. The sauce should have a light, nappé texture and not be heavy or pasty. -Its color should be attractive and appropriate to the ingredients. -Sauces based on velouté are typically ivory in color. 3. The sauce should have a refreshing flavor from the acids in the poaching liquid (usually wine) and complement the flavor of the food item.

Standards of Quality for Steamed Items:

1. Items should be cooked just to doneness and be moist and tender. -Flesh appears opaque rather than translucent. -Clam and oyster shells are open and the edges of the flesh are curled. -Shrimp and lobster shells are pink or red. 2. Items appear plump, not shrunken, and the surface is free of coagulated albumen. -Steaming too long can shrink and toughen protein items. 3. Items should have a good natural color. -Short cooking times and lack of contact with cooking liquids help preserve color. 4. Flavors should be delicate. -If any aromatics were used in steaming, their flavor should be subtle and not overpowering.

Barbecue

-To cook with dry heat created by the burning of hardwood or by the hot coals of this wood. -According to this definition, barbecuing is a roasting technique, and we could treat it as a variation of the roasting procedure.

If a convection oven is used for roasting, the temperature should be reduced about:

- 50°F -Many chefs prefer not to use convection ovens for large roasts because the drying effect of the forced air seems to cause greater shrinkage. -On the other hand, convection ovens are effective in browning and are good for high-temperature roasting.

Very small items that are to be roasted rare may be cooked at a high temperature, from:

-375° to 450°F -The effect is similar to that of broiling: a well-browned, crusted exterior and a rare interior. -The meat is in the oven for so short a time that shrinkage is minor. (Examples of items that may be roasted at a high temperature are rack of lamb, beef tenderloin, squab, game birds, and breast of duck.)

Describe Memphis Barbecue:

-Barbecue features mostly pork shoulder and pork ribs. -Ribs are cooked "dry"—that is, with a spice rub and no sauce—and "wet"—basted with a sauce during and after cooking. -The sauce is a tomato-based sauce but thinner than Kansas City sauce. -Pork shoulder is shredded and served as "pulled pork" in sandwiches and other dishes.

Dry Rub

-Barbecue rub made of dried herbs and spices. -Before cooking, foods are often coated with a rub and allowed to stand for several hours or overnight to absorb the flavors.

Wet Rub

-Barbecue rub made of dried spices plus ingredients, like fresh garlic and chiles, that supply enough moisture to make a paste. -Before cooking, foods are often coated with a rub and allowed to stand for several hours or overnight to absorb the flavors.

Describe Texas Barbecue:

-Barbecues vary considerably across this large region, but beef is the most popular meat. -In East Texas, pork shares the menu with beef. -Both are cooked with hickory wood, and both are served chopped, with sweet, spicy, tomato-based sauce. -In Central Texas, meats are cooked with a dry rub, and they are sliced rather than chopped for service. -Sauce may be served on the side, but the flavor of the meat itself is considered most important. -West Texas barbecue cooks use mesquite wood, which gives the meat a stronger, smokier flavor, and the dry rubs and sauces are enlivened with chiles and other spices.

Barbecue Rub

-Blend of herbs and spices, plus salt and sometimes sugar. -Before cooking, foods are often coated with a rub and allowed to stand for several hours or overnight to absorb the flavors.

Basting with drippings or juices may be used to increase the appetite appeal of the roast because it enhances ______________.

-Browning -Gelatin and other solids dissolved in the juices are deposited on the surface of the meat, helping form a flavorful brown crust. -This does not increase juiciness, however. (Some cookbooks claim basting forms a waterproof coating that seals in juices, but this is not the case.)

When roasting in a conventional oven, the cook should allow for uneven temperatures by occasionally:

-Changing the position of the product. -The back of the oven is often hotter because heat is lost at the door.

Stir-Fry

-Chinese technique that is very much like sautéing, except that in sautéing, the food items are often tossed by flipping the pan, while in stir-frying, the pan is left stationary and the foods are tossed with spatulas or other tools. -Although true Chinese stir-frying is done in a round-bottomed pan, called a wok, set over a special burner, you can use the same technique with a standard sauté pan.

Boiling

-Cooked submerged in a liquid is boiling at a temperature of 212°F. -Boiling is a common cooking method for vegetables and starches but not for protein foods such as meat, poultry, and fish. -The high temperature toughens the proteins, and the rapid bubbling breaks up delicate foods. -Some traditional recipe names, such as "Boiled Beef," are misleading, because meat should not be boiled.

Simmer

-Cooking liquid is bubbling gently at a temperature of about 185° to 200°F. -Used primarily to tenderize tougher meats and poultry by long, slow cooking. Also used to cook some shellfish items, such as lobster.

Poach

-Cooking liquid is not bubbling but is barely moving, at a temperature of about 160° to 185°F. -Used primarily for cooking seafood and some tender cuts of poultry and meat, to retain moisture and develop a light, subtle flavor.

Stewing

-Cooking small pieces of meat by simmering or braising (a composite method that includes both browning and simmering). -One difference between stews and many other simmered meats is that stews are served in a sauce or gravy made of the cooking liquid.

Barding

-Covering the surface of the meat with a thin layer of fat, such as sliced pork fatback or bacon.

Popular examples of simmered meats are:

-Cured products such as ham and corned beef. -Fresh or cured tongue. -Fresh beef brisket. -White stews such as veal blanquette. -Flavorful mature poultry items such as stewing hen or fowl.

Breaded items may be placed in frying baskets and lowered into the hot fat. Battered items, by contrast, must be:

-Dropped by hand into the hot fat, because the raw batter would stick to the baskets. -For example, to fry shrimp in batter, hold the shrimp by the tail, dip in batter, then lower into the hot fat, holding the tail for a few moments until a crust forms on the batter. -If the item is dropped too soon, it will sink and stick to the bottom of the fryer.

True or False: Roasting at a high temperature "seals the pores" by searing the surface, thus keeping in more juices.

-False -We now know this is not the case. -Repeated tests have shown that continuous roasting at a low temperature gives a superior product.

Why should you only use the fat if a roast is basted by spooning pan drippings over it?

-Fat protects the surface of the roast from drying, while moisture washes away protective fat and allows drying. -Juices used in basting will not soak into the meat.

Mirepoix is often added during the last part of the roasting time to:

-Flavor the roast and to add extra flavor to the pan juices.

Describe Kansas City Barbecue:

-For many people across the continent, the barbecue styles of Kansas City are what they think of when they think of barbecue. -Both pork and beef are widely used, cooked with a dry rub. -The sauces are thick, tomato-based, sweet, and spicy. -Most of the barbecue sauces sold in supermarkets are of this style. -Sauces are most often served at the table as an accompaniment, not applied during cooking. -The barbecue sauces of St. Louis, on the opposite side of the state of Missouri, are usually milder and not as thick. -Pork ribs are especially popular in St. Louis.

The most attractive side of a food item, known as the presentation side, should be browned first when sautéing. Which side would this be on fish and poultry?

-For poultry pieces, this is usually the skin side. -For fish fillets, the presentation side is usually the side that was against the backbone, not the side that had the skin on it.

The object of broiling is not just to cook the meat to the desired doneness but also to:

-Form a brown, flavorful, crusty surface. -The goal of the broiler cook is to create the right amount of browning—not too much or too little—by the time the inside is cooked to the desired doneness. -The key to accomplishing this is to broil the item at the right temperature. -In general, the shorter the cooking time, the higher the temperature, or else the meat won't have time to brown. -The longer the cooking time, the lower the temperature, or the meat will brown too much before the inside is done.

Basting sometimes produces more tender roasts for an unexpected reason:

-Frequent basting interrupts and slows the cooking. -Every time the oven door is opened, the temperature in the oven drops considerably, so the roasting time is longer and more connective tissue breaks down. Thus, it is not the basting but the lower temperature that increases tenderness.

If a well-browned, crusted surface is desired for flavor or for appearance, as when the roast is to be carved in the dining room, a roast may be started at a:

-High temperature (400°−450°F) until it is browned. -The temperature should then be lowered to the desired roasting temperature and the meat roasted until done, as for low-temperature roasting.

-How was the original barbecue done?

-In a hole or pit dug in the ground. -After a wood fire was built in the hole, the foods were placed inside and the hole covered to hold in the smoke and heat. -We still use the term pit for some kinds of barbecue equipment.

Explain Barbecuing with Indirect cooking and electric or gas heat:

-In this equipment, the heat source is generally in the same compartment as the food, but thermostatic controls enable the cook to keep the temperature at the same low range, 200°−250°F. -The equipment also contains a means of heating hardwood chips to provide smoke. -This type of unit is the most versatile for commercial food service. -Although it doesn't fit the strict definition of barbecue, because the heat is not provide by a wood fire, the presence of wood smoke provides almost identical results, and the heat is more controllable.

Rotisserie-Roasting aka Spit-Roasting

-Is unlike oven-roasting in that radiant heat from electric or gas elements or an open fire, rather than hot air in a closed space, is the primary heat source. -Nevertheless, spit roasting is considered the original roasting method. -Before modern times, most roasts were cooked on a spit in front of an open fire.

Court Boullion (koor bwee yohn)

-May be defined as water containing seasonings, herbs, and usually an acid, used for cooking fish. -The name means "short broth" in French, so called because it is made quickly, unlike stocks.

A roast may be browned by another cooking method, such as ______________or ________________, before being placed in the oven.

-Pan-frying or broiling -This technique is most useful for small poultry and small cuts of meat, which may not brown sufficiently in the oven due to their short roasting times.

Explain the process Rotisserie-Roasting:

-Poultry or large cuts of meat are fixed on spits, in front of the heating elements. -Electric motors turn the spits so that the items roast evenly on all sides. -Drip pans catch fat and juices that drop from the meat. -The items may be basted with drippings or seasoned liquids as they roast to flavor them and give them a good color.

Many seafood items are too delicate to be placed directly on the grill bars. How can this problem be addressed?

-Put these items in hinged hand racks to protect them during cooking and keep them from breaking apart. -To broil tender fish fillets, such as cod and sole, dip them in oil or melted butter, place them on heated sizzler platters, and place under the broiler. Cook without turning over.

If you have a professional broiler that's been properly preheated, it's not difficult to brown meat that's been salted. Low-powered broilers such as those found in home kitchens, however, do not get as hot. Explain some ways around this problem:

-Salt after broiling, not before. -Serve the meat with a seasoned butter. -Marinate the meat in seasoned oil 30 minutes or more before broiling. Be sure to drain marinated meats well before placing them on the broiler.

Small roasts that may not brown adequately by the time they are done may be:

-Seared in a pan on the stove before being roasted. -This is especially useful for small, whole roasted poultry.

How do you control the cooking temperatures on a grill?

-Set different zones for different temperatures and grill meats in the appropriate area. -Broilers can also be adjusted for different heat zones. -In addition, the rack of a broiler is adjustable. -Move it up (closer to the heat) for higher temperatures and down for lower temperatures.

Why are items cooked well done or medium-well—such as pork, veal, poultry, and seafood— cooked using lower heat?

-So that they have time to cook through before the surface becomes too charred. -Be very careful not to let such foods overcook, because they can quickly dry out in the intense heat.

Why do many chefs advocate seasoning most poultry and smaller cuts of meat, such as beef tenderloin and rack of lamb, immediately before roasting?

-So the salt doesn't have time to draw moisture to the surface, which inhibits browning. -Alternatively, season well in advance so the salt has time to penetrate into the roast. -Brining is another option for seasoning some roasts.

Why do chefs disagree on when to season, when grilling or broiling?

-Some feel that meats should not be seasoned before broiling, because salt draws moisture to the surface and retards browning. -Others feel that seasoning before broiling improves the taste of the meat because the seasonings become part of the brown crust rather than something sprinkled on afterward.

Combi ovens are capable of adding _______ to the baking compartment.

-Steam -So it can be argued that cooking meat in combi mode is not true roasting because moist heat is used, at least for part of the cooking time. -Combi ovens can give results similar to roasting, but in less time and with less weight loss and more moisture retention.

Cooking uncovered is essential to roasting, as covering holds in ______.

-Steam -This changes the process from dry-heat to moist-heat cooking, such as braising or steaming.

Combi Ovens

-The combination of wood smoke with the controlled heat and humidity of combi ovens can produce tender, slow-cooked items in shorter times than conventional barbecue equipment. -Even if you have a combi oven without a smoke option, consider this equipment as a useful alternative to barbecue. -Items such as pork shoulder and ribs, coated with a rub and cooked to tenderness in a combi, can have nearly all the eating qualities of barbecue except for the smoke flavor. -Perhaps include natural smoke flavoring as an ingredient in the rub or in the accompanying barbecue sauce.

Explain Barbecuing with Direct cooking with a wood fire:

-The food is placed directly above the wood coals. -This is similar to a wood- or charcoal-burning grill, except that the unit is covered to hold in the heat and smoke, making it more like an oven. -Cooking temperatures are higher than in an indirect-cooking unit, usually around 300°−350°F. -The higher heat gives results closer to standard roasting than to traditional slow-cook barbecue.

Why is Broiling or Grilling especially well-suited to tender meats cooked to the rare or medium-done stage?

-The intense heat browns the surface of the item quickly, and the item is removed from the heat before it is overcooked and dry.

Basting is unnecessary if:

-The meat has a natural fat covering and is roasted fat side up. -For lean meats, barding has the same effect. -Barding is covering the surface of the meat with a thin layer of fat, such as sliced pork fatback or bacon.

Barbecue styles popular in Canada developed in part from the influences of what cooking practices?

-The native peoples and in part from European and American practices. -As in the United States, styles vary greatly across the country. -Of particular note is the whole salmon cooked on cedar planks in British Columbia.

Why are meat and poultry usually roasted on a rack?

-The rack prevents the meat from simmering in its own juices and fat. -It also allows hot air to circulate around the product. -In the case of rib roasts, on their own natural rack of bones.

Explain Barbecuing with Indirect cooking and a wood fire:

-The wood is burned in a separate chamber, and the smoke and heat flow through the compartment holding the food. -Foods should be placed on racks or suspended in the oven so that smoke can contact all surfaces. -In this type of barbecue, cooking temperatures are usually maintained at around 200°−250°F. -This is an ideal temperature range for cooking tougher cuts of meat, such as beef brisket and pork shoulder, to tenderness over a period of hours.

Another way to add flavor to roasts is to smoke-roast them. Commercial smoker ovens roast meats in the same way as conventional ovens, except:

-They also have a smoke-generating unit that passes smoke through the oven chamber, flavoring foods as they cook. -The flavor of wood smoke in cooked meats is so popular that some restaurants have even installed wood-burning hearth ovens to bake and roast meats, pizzas, and other items. (Stovetop smoke-roasting is an alternative to smoker ovens)

Why don't many chefs add mirepoix when roasting? and that it is actually harmful because the moisture of the vegetables creates steam around the roast.

-They feel that mirepoix adds little flavor, if any, to the roast and that it is actually harmful because the moisture of the vegetables creates steam around the roast. -Mirepoix can be more easily added when the gravy is being made. -If no gravy or juice is to be served, mirepoix may not be needed at all.

Why are poultry and fish items almost always breaded or dipped in batter before frying?

-This forms a protective coating between food and fat and helps give the product crispness, color, and flavor. -Obviously, the quality of the breading or batter affects the quality of the finished product.

Deep-Fry

-To cook a food submerged in hot fat. -Commercial deep-fryers are equipped with thermostats to control the temperature of the fat, and with baskets to lower food into the fat and to remove and drain them when fried. -Deep-frying can also be done in a pot on the stove-top. -In this case, it is necessary to use an appropriate thermometer to ensure correct cooking temperature.

Roast

-To cook foods by surrounding them with hot, dry air in an oven or on a spit over an open fire. -Usually applies to meats and poultry.

Bake

-To cook foods by surrounding them with hot, dry air. -Similar to roast, but the term bake usually applies to breads, pastries, vegetables, and fish. -Usually applies to breads, pastries, vegetables, and fish.

Pan-Fry

-To cook foods in an uncovered pan in a moderate amount of fat, generally enough to come half to two-thirds up the sides of the food. -Uses moderate heat and is usually employed for larger items than Sautéeing, such as chops. -Foods to be pan-fried are typically breaded, dredged in flour, or, less frequently, dipped in batter.

Grill

-To cook on an open grid over a heat source. -Dry-heat cooking method, which uses very high heat to cook meat quickly.

Sauté

-To cook quickly in a small amount of fat. -Sautéing uses high heat and a small amount of fat and is usually used for small pieces of food. Pan-frying But at what point does moderate heat become high heat and a small amount of fat become a moderate amount of fat? It is impossible to draw an exact dividing line between sautéing and pan-frying.

Broil

-To cook with radiant heat from above. -Dry-heat cooking method, which uses very high heat to cook meat quickly. -Properly broiled meats have a well-browned, flavorful crust on the outside, and the inside is cooked to the desired doneness and still juicy.

Deglaze

-To swirl a liquid in a sauté pan or other pan to dissolve cooked particles or food remaining on the bottom. -A sauce made by deglazing the pan often accompanies sautéed meats.

The long, slow cooking of barbecue is ideally suited for ____________ cuts of meat.

-Tougher -Such as pork shoulder and beef brisket, which can become meltingly tender during the extended roasting period. -Tender items, such as poultry and seafood, can also be barbecued, although of course cooking times are shorter, and the items do not have as much time to absorb the flavor of the wood smoke. -Seafood is not as often cooked by barbecuing. When it is, the direct heat method is most often used.

True or False: In the case of large roasts, such as beef ribs and steamship rounds, there is so little crust in proportion to meat that seasoning before roasting has little effect.

-True -Also, if the surface of the roast is mostly fat covering or bone, the seasoned fat and bones may not even be served, so the seasoning has little effect.

True or False: In practice, there is little or no difference in actual technique when Baking or Roasting, and the terms are often interchangeable (except for breads and pastries).

-True -Baking is a more general term than roasting

True or False: Salt added to the surface of an item just before roasting penetrates only a fraction of an inch during cooking.

-True -The same is true of the flavors of herbs, spices, and aromatics.

True or False: When sautéing, the side of a piece of meat, poultry, or fish that is browned first generally browns more attractively than the side that is browned second.

-True -This is because the juices that are forced upward to the surface while the first side is cooking tend to mar the appearance when the item is turned over and the second side is browned. --After sautéing, the item is plated presentation side up.

True or False: Roasting meats fat side up provides continuous basting as the fat melts and runs down the sides.

-True -This method is preferred by perhaps the majority of chefs, although there is not complete agreement.

True or False: Pan-fried items are generally larger and thicker than sautéed items.

-True -Therefore, they must be cooked over lower heat for a longer time, so that the surface doesn't become too browned before the items are cooked to proper doneness.

When poaching tender meats and poultry:

-Use a flavorful stock appropriate to the item, such as chicken stock for fowl and beef stock for beef tenderloin. -Add appropriate herbs, spices, and mirepoix or other aromatics.

When simmering cured meats (especially those that are heavily salted or smoked):

-Use a generous amount of water to help draw excess salt or smoky flavor from the meat. -In some cases, such as country hams, the water may even have to be changed during cooking to remove salt from the meat. -Heavily seasoned cured meats, such as corned beef, are often simmered in pure, unseasoned water, but milder cured meats may be simmered with mirepoix and herbs. -Do not add salt, however, because cured meats already contain a great deal of salt.

When simmering fresh meats and poultry:

-Use enough liquid to cover the meat completely, but don't use too much, as flavors will be diluted. -Water is the main cooking liquid, but other liquids, such as wine, can be added to flavor the meat. -Add herbs, spices, and a generous amount of mirepoix to give a good flavor to the meat.

Mop

-While barbecuing, the food is sometimes basted with a highly seasoned sauce called a mop. -Mops usually contain vinegar or other acidic ingredients in addition to spices. -Sugar is usually avoided in mops because it burns too easily.

Standards of Quality for Pan-Fried items:

1. Breaded and battered foods should have a crust that is uniformly golden or golden-brown and crisp. -Foods dredged in flour should also have an attractively browned surface. -Degree of browning depends on cooking time. -Thin items cooked for a short time will not be as browned as thicker items. 2. Foods should be cooked to the correct degree of doneness. -The interior should be juicy, not overcooked and dry. 3. Foods should be well drained of frying oil and should not be greasy or heavy. 4. Foods should be served hot. 5. Any sauce or garnish served with the item should enhance it both in terms of flavor and color. -Sauce should not cover or destroy the crisp surface of the fried item.

Basic Procedure for Deep-Frying:

1. Collect all equipment and food supplies 2. Heat the fat to the proper temperature. -If you are not using a thermostatically controlled deep-fryer, check the temperature of the fat with an appropriate thermometer. 3. Season the food items and coat with the desired coating (breading or batter). 4. Add the food to the hot fat, using either the basket method or the swimming method, whichever is appropriate. 5. If necessary, turn the food items as they cook so that they brown evenly on all sides. 6. Remove the food from the fat and place on clean paper to drain. 7. Evaluate the finished product (see below). 8. Serve immediately, while the food is hot.

The cooking time of grilled and broiled food depends on what two factors?

1. The desired doneness 2. The thickness of the cut -For example, a well-done steak should be cooked at a lower heat than a rare one. -A thin steak cooked rare must be broiled at a higher temperature than a thick one cooked rare.

Standards of Quality for Deep-Fried foods:

1. Minimal fat absorption 2. Minimal moisture loss (that is, not overcooked) 3. Attractive golden color 4. Crisp surface or coating 5. No off-flavors imparted by the frying fat

What are the three important differences between sautéing and pan-frying?

1. Pan-fried foods are generally larger and/or thicker than sautéed food. -This means they need lower heat and a longer cooking time than sautéed foods in order to achieve doneness with the proper amount of browning. 2. Sautéed foods are often finished with a sauce made by deglazing the sauté pan. -Pan-fried foods are not. 3. Pan-fried foods are often breaded or given another coating before cooking. -Sautéed foods may be dredged in flour, but they are not breaded.

Standards of Quality for Roasted Items:

1. The food should be cooked to the desired degree of doneness, as indicated by a thermometer inserted into the interior. -Even foods cooked well done should have a moist interior, not overcooked and dry. 2. The surface of the food should be attractively browned. -Red meats should be well browned. -White meats should be a rich golden to golden-brown. -Poultry should have a well-browned, crisp skin. 3. Gravy made from the pan drippings should have an attractive color, a full, rich flavor, and the correct texture. -Unthickened jus should have body and not be watery, and thickened gravy should have a good nappé texture and not be thick and pasty.

Basic procedure for simmering and poaching:

1. Collect all equipment and food supplies. 2. Prepare meat, poultry, or seafood for cooking. -This may include cutting, trimming, tying, or blanching. 3. Prepare the cooking liquid: -For fresh meats and poultry, start with boiling, seasoned liquid. -For cured and smoked meats, start with cold, unsalted liquid to help draw out some of the salt from the meats. -For seafood: Start shellfish, small fish, and portion cuts in hot liquid. Start large, whole fish in cold liquid to cook more evenly and to avoid sudden contractions that would split the skin and spoil the appearance. -In all cases, use enough liquid to cover the food completely. 4. Place the meat in the cooking liquid and return (or bring) to a boil 5. Reduce heat to the proper simmering or poaching temperature. -Do not allow the liquid to boil after the food has been added. -Skim the surface, if necessary. 6. Cook until the food is done, skimming as necessary. •Simmered meat and poultry are cooked until the meat is tender, skimming as necessary. -To test for doneness, insert a kitchen fork into the meat. -The meat is tender if the fork slides out easily. -This is called fork-tender. •Poached tender poultry items should be fully cooked. -Tender meats should be cooked to the desired degree of doneness. -Both can be tested with an instant-read thermometer. -Cooked poultry items should feel firm to the touch and the flesh should be opaque throughout. •Fish should feel firm to the touch and the flesh should be opaque. -Crustacean shells should have turned bright red or pink. -Clams, oysters, and mussels should be open. 7. If the food is to be served hot, remove from the liquid and serve immediately. -If it is to be served cold or to be reheated later, cool it in its cooking liquid to retain moistness. -Cool rapidly in a cold-water bath, as for stocks. 8. Evaluate the finished product.

Basic Procedure for Barbecuing:

1. Collect all equipment and food supplies. 2. Prepare or trim the item. -Heavy fat coverings on meat should be trimmed to about ½ inch thick. 3. If using a rub, prepare the spice mixture. -Coat the meat items evenly on all sides with the rub. -Cover and refrigerate for 24 hours. 4. Before cooking, remove the items to be barbecued from the refrigerator and let stand at room temperature for about 1 hour. 5. Select the desired hardwood and prepare it according the instructions for your equipment. -Choices include hickory, mesquite, pecan, and fruit tree woods such as apple and cherry. 6. Preheat the smoking equipment to the desired temperature (200°−250°F is a typical temperature range for low-temperature barbecuing). 7. Arrange the meats or other items on racks in the smoker. -Allow enough space between items to permit the smoke to circulate well and contact all surface areas. 8. If a mop is used (see "Rubs and Mops"), baste the items with the liquid at intervals during the cooking period. -Note that a mop is not the same as a barbecue sauce. -Unlike barbecue sauces, mops contain no sugar, which would burn too easily. 9. Barbecue until the items are tender. -For items containing bones, the bones should easily pull free from the meat. -Total time can range from a few hours for tender items to more than 10 or 12 hours for whole pork shoulder or beef brisket cooked at the low end of the temperature range. 10. Barbecue sauces may be used to glaze items such as spareribs and brisket. -Apply the sauce to the items and return the meat to the smoker to dry out the sauce or, alternatively, place the ribs in a broiler or on a grill just long enough to lightly brown the sauce. -Do not allow the sauce to burn. 11. Evaluate the finished product.

Basic Procedure for Pan-Frying:

1. Collect all equipment and food supplies. -Select a heavy pan, such as a cast-iron skillet or heavy sautoir that is large enough to hold the food items in one layer without touching. 2. If foods are to be breaded, set up a breading station. 3. Prepare meats, poultry, or seafood items as required. -Trim off fat and silverskin from meats. -Preparation may include breading, dredging with flour, or coating in batter. (Breading may be done in advance, but do not dredge or batter until just before cooking.) 4. Heat a moderate amount of fat in a sauté pan or skillet until hot. -The fat should be about 350°F, or hot enough to start to brown a piece of bread in about 45 seconds. 5. Add the food items to the pan. -Be careful when placing the food in the pan to avoid splashing hot fat. -Do not overcrowd the pan 6. Brown the items on one side. -Turn with tongs or a slotted spatula and brown the other side. -Larger pieces may need to be finished at reduced heat after browning. -If required, they may be removed from the fat, placed on sheet pans or sizzler platters, and finish cooking, uncovered, in the oven. 7. Drain the items on clean paper or cloth towels to absorb fat. -Evaluate the finished product. 8. Serve immediately.

Basic Procedure for Sautéing:

1. Collect all equipment and food supplies. -Select a pan large enough so that the food items can be placed in the pan in a single layer and not overlap. 2. Prepare food items as required. -Meats, poultry and fish to be sautéed should be seasoned before cooking. -If desired, they may also be dredged in flour. -This should be done only at the last minute before cooking. 3. Place the sauté pan over high heat until the pan is hot. 4. Add just enough fat to the hot pan to cover the bottom with a thin coating. 5. Add the meat to the pan, presentation side down. -Do not overcrowd the pan. 6. For flat pieces of food, allow the items to sauté undisturbed until the first side is browned. -Then turn over with tongs or spatula to brown the second side. -For small pieces of food (such as thin strips of meat or poultry or small items like shrimp), allow to cook undisturbed until the heat recovers and the bottoms of the foods are browned. -Then toss or flip the pan to turn over the items. -Toss only as often as necessary to brown all sides evenly. 7. Remove the items from the pan and keep warm. -If necessary, transfer the food to the oven to finish cooking. 8. Drain excess fat, if any, from the sauté pan. 9. Optional step: Add any sauce ingredients to be sautéed, such as shallots or mushrooms, as indicated in the recipe. -Sauté them as necessary. 10. Add liquid for deglazing, such as wine or stock. -Simmer while swirling and scraping the pan to release food particles on the bottom so they can dissolve in the liquid. -Reduce the liquid. 11. Add a prepared sauce or other sauce ingredients, and finish the sauce as indicated in the recipe. 12. Serve the meat with the sauce, or return the meat to the sauce in the pan to reheat briefly and coat it with the sauce. -Do not let the meat cook in the sauce. 13. Plate the hot item with hot sauce on a hot plate. -If any sauce drips onto the rim of the plate, wipe it clean with a clean, hot cloth dampened with hot water and rung out. 14. Evaluate the finished product.

Guidelines for Deep-Frying Seafood, Poultry, and Meat:

1. Review the general deep-frying guidelines in Chapter 6. 2. Select tender foods for deep-frying. -Tougher items are not suitable for deep-frying, because of the short cooking times. 3. Fry at proper temperatures. -Most poultry and seafood items are fried at 325°−375°F. -Excessive greasiness in fried foods is usually caused by frying at too low a temperature. 4. Season foods before applying a coating of breading or batter. 5. Breaded items may be placed in frying baskets and lowered into the hot fat (the basket method). -Battered items, on the other hand, are fried without baskets, using the swimming method. -The items must be dropped by hand into the hot fat, because the raw batter would stick to the baskets. -Lower the battered item into the fat, holding it for a moment until a crust starts to form on the batter. -If the item is dropped too soon, it will sink and stick to the bottom of the fryer. 6. Have clean, paper-lined pans at the fry station to receive foods that have just been fried, to drain off excess fat. 7. Fry poultry and seafood items in separate fryers if possible, so that fish flavors aren't transferred to other fried foods.

Basic Procedure for Roasting:

1. Collect all equipment and food supplies. -Select roasting pans that have low sides (so moisture vapor does not collect around the roast) and that are just large enough to hold the roast. -If pans are too large, drippings will spread out too thin and burn. 2. Prepare or trim the item for roasting. -Heavy fat coverings on meat should be trimmed to about ½ inch thick. 3. If desired, season the item several hours ahead or the day before. 4. Preheat the oven to the desired temperature. 5. Optional step. Sear the meat under a broiler or in hot fat on the stove. -This technique is useful for small items that may not brown enough during the roasting time. 6. Place the item on a rack in the roasting pan. -In the case of meat cuts, the item should be fat side up. -The rack holds the roast out of the drippings. -Bones may be used if no rack is available. -Bone-in rib roasts need no rack because the bones act as a natural rack. 7. Insert a meat thermometer (clean and sanitary) so the bulb is in the center of the meat, not touching bone or fat. (Omit this step if you are using an instant-read thermometer.) 8. Do not cover or add water to the pan. -Roasting is a dry-heat cooking method. 9. Place the item in a preheated oven. 10. Roast to desired doneness, allowing for carryover cooking. 11. If desired, add mirepoix to the pan during the last half of the cooking period. 12. Remove the roast from the oven and let stand in a warm place 15 to 30 minutes. -This allows the juices to be reabsorbed through the meat so less juice is lost when the meat is sliced. -Also, resting the meat makes slicing easier. 13. If the roast must be held, place it in an oven or warmer set no higher than the desired internal temperature of the roast. 14. While the roast is resting, prepare jus or pan gravy from the drippings (following this procedure). -Mirepoix may be added to the drippings now if it was not added in step 8. 15. Slice the roast as close as possible to serving time. -In almost all cases, slice the meat against the grain for tenderness. 16. Evaluate the finished product. (The following procedure applies primarily to meats and whole poultry. When fish and cut-up poultry items are baked, some variations in the procedure are applied.)

Basic Procedure for Broiling and Grilling:

1. Collect and prepare all equipment and food supplies. -Trim excess fat from meats to avoid flare-ups that can char the meat too much and coat it with smoky residue. -If necessary, score the fatty edges of thin cuts of meat to prevent curling. -Meat, poultry, and some fish items may be marinated in advance to flavor them. 2. Preheat the broiler or grill. 3. Thoroughly clean the grill bars with a stiff brush. -The equipment may be cleaned before preheating, but preheating burns away much of the encrusted food, and the remaining ash can then be brushed off. 4. Season the grill bars by brushing them lightly with oil. -This can be done by rubbing them with a rolled cloth dipped in oil, using tongs to hold the cloth. -Keep the grill brush and oiled cloth handy to repeat the cleaning and oiling process as necessary. 5. Brush the food with oil and season it, or, if it has been marinated, remove it from the marinade and let the excess drip off. -The oil helps prevent sticking and keeps the product moist. -This step may be unnecessary for meats high in fat. -Using too much oil can cause grease fires. 6. Place the item on the broiler or grill. -Cook until the item is about one-fourth done. -To grill-mark the item, pick it up with tongs and rotate it about 90 degrees to give the surface a cross-hatch pattern. 7. When about half done, turn the item over with tongs. Cook the second side until the item is cooked to the desired doneness. 8. Remove from the broiler or grill. Evaluate the finished product. 9. Serve immediately.

The deglazing liquid can be used to flavor a sauce in one of two ways:

1. Combine the reduced deglazing liquid with a prepared sauce. -The deglazing liquid adds flavor and color to the sauce. 2. Use the deglazing liquid to make a freshly prepared sauce. -Add stock or other liquids and other flavoring and thickening ingredients and finish the sauce as indicated in the recipe.

Standards of Quality for Barbecued Items:

1. Foods should be cooked to the correct degree of doneness. -For most barbecued items, this means well done and extremely tender. -Barbecued meats and poultry easily pull away from bone. 2. The interior of barbecued foods should have a moist texture and not be overcooked and dry. 3. The exterior of barbecued items should have an attractive, browned or reddish-brown color created by long cooking with smoke and by the spice rub (if used). 4. Meats and poultry cooked for extended periods with smoke have a detectable smoke ring, a red color that extends from to surface to about ¼ to ½ inch into the interior, depending on how long the item was smoked. 5. Barbecued foods should have a noticeably smoky flavor.

Standards of quality for simmered or poached items:

1. Foods should be cooked to the correct degree of doneness: -Poached tender poultry items and whole fish should be fully cooked but still moist and tender, not overcooked or dry. -Poached meats should be cooked to the correct degree of doneness. -Tougher meat and poultry items should be cooked until fork-tender but still moist. 2. Flavoring ingredients in the poaching liquid should enhance the flavor of the main item, not cover it up or conflict with it. 3. After cooking, the item should be well drained. -Poaching liquid should not be transferred to the plate. 4. Poached items should be served hot, on hot plates. 5. Sauces should enhance the flavor of the item, not cover it up. -Most poached items have a fairly delicate flavor, so in most cases they should not be served with strongly flavored sauces.

Standards of Quality for Broiled or Grilled items:

1. Foods should have a well-browned but not burned or excessively charred surface, showing noticeable grill marks. 2. The surface of the foods should look moist, not dried out. 3. Foods should be cooked to the correct degree of doneness. -Even well-done items shouldn't be overcooked and dried out or tough. 4. Food should have a crisp surface and moist interior. 5. Foods cooked on a grill should have a somewhat smoky, "chargrilled" flavor. -This flavor is created by fats dripping onto the heat source and creating smoke. -Foods from a wood-fired grill should have an even more noticeable smoky taste. -Broiled foods, on the other hand, are cooked under, not over, the heat source, so lack this chargrilled flavor, but they should still have the flavor of well-browned foods. 6. If the food item was marinated or seasoned before grilling, the flavor of the seasonings should be in balance and not overpower the flavor of the meat, poultry, or seafood item.

Most barbecue equipment falls into three categories:

1. Indirect cooking with a wood fire. 2. Indirect cooking with electric or gas heat. 3. Direct cooking with a wood fire.

In the United States, the main styles of Barbecue can be divided into what four regions?

1. Kansas City 2. Memphis 3. Texas 4. Carolina

What are 4 advantages to continuous roasting at a low temperature?

1. Less shrinkage 2. More flavor, juiciness, and tenderness 3. More even doneness from outside to inside 4. Greater ease in carving (Low roasting temperatures generally range from 250° to 325°F)

With roasts of any size, alternatives to seasoning just before roasting are often used:

1. Marinate the product or apply seasonings in advance, to give the time for flavors to penetrate. -Brining is most suitable for pork and poultry. -It is not often used for red meats. 2. Serve the product with a flavorful sauce, gravy, or jus. -The sauce serves as a seasoning and flavoring.

Standards of Quality for Sautéed items:

1. The item should be cooked to the desired degree of doneness. -Items cooked well done should still be juicy, not overcooked and dry. 2. The surface of the food should be evenly browned, with no burned spots and no pale, unbrowned spots. 3. The item should retain its correct, natural shape and not be curled due to uneven cooking. -It should appear plump and juicy, not shrunken. 4. The flavor of the seasonings should be balanced so that they enhance the flavor of the main item and not overpower it. -The amount of salt added should be just enough, not too much. 5. The caramelized flavor of seared or browned foods should be well developed, but there should be no scorched or burned flavors. 6. All added ingredients should be cooked properly so that there are no raw flavors. 7. The sauce should be well seasoned and flavorful. 8. The sauce should be properly thickened (by added thickeners, by reduction, or both), neither too thin nor too thick. 9. There should be enough sauce so that each bite of the main item can be moistened with a little of the sauce. 10. The sauce should have an attractive and appropriate color. 11. Main item, garnish, and sauce should be served hot on a clean, hot plate. 12. All elements, including sauce, should be arranged on the plate in a neat, attractive fashion. -The main item should be most prominent and not covered by other ingredients.

Low roasting temperatures generally range from 250° to 325°F, depending on what two factors?

1. The size of the item. -The larger the cut, the lower the temperature. -This ensures the outer portion is not overcooked before the inside is done. 2. The operation's production schedule. -Lower temperatures require longer roasting times, which may or may not be convenient for a particular operation.

Guidelines for Sautéing Meats, Poultry, and Seafood:

1. Use only tender cuts for sautéing. 2. Smaller or thinner pieces of meat require higher heat. -The object is to brown or sear the meat in the time it takes to cook it to the desired doneness. -Very small or thin pieces cook in just a few moments. 3. If large or thick items are browned over high heat, it may be necessary to finish them at lower heat or in an oven (uncovered) to avoid burning them. 4. Do not overload the pan, and do not turn or toss the food more than necessary. -This will cause the temperature to drop too much, and the items will simmer in their juices rather than sauté. 5. Use clarified butter or oil or a mixture of the two for sautéing. -Whole butter burns easily. 6. Dredging foods in flour promotes even browning and helps prevent sticking. -Flour the items immediately before cooking, not in advance, or the flour will get pasty. -Also, shake off excess flour before adding meat to the pan.