Demonstrate griddling.

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?