Demonstrate broiling.

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?