CSP-CKG7060 - The Art of Grilling
Course Description
The "Art of Grilling" course, is designed to teach you the essential skills and techniques for grilling. From the basic setup to advanced methods, it will guide you in mastering the grill and preparing delicious meals. In our most popular course, our Charlotte Cooks chef instructor will teach you the basics of grilling foods:
Pork Ribs/ Steak/ Chicken/ Brats/ Veggies/ Kabobs, including direct and indirect heat methods, choosing cuts of meats and marinades and flavor with a variety of spices.
Course Outline
Understanding Heat Control
Heat Zones:
• Direct heat for searing and quick cooking.
• Indirect heat for slower, even cooking, ideal for larger cuts. Grill Types:
• Charcoal: Mastering coal arrangement and airflow.
• Gas: Understanding burner placement and temperature control. Temperature Management:
• Using a thermometer to monitor grill temperature.
• Adjusting heat based on food type and desired outcome. Scientific Principles:
• Conduction, convection, and radiant heat.
• How these principles affect grilling.
II. Grilling Methods
Direct Grilling:
• Cooking food directly over the heat source.
• Ideal for quick cooking and searing.
Indirect Grilling:
• Cooking food on a grill rack above the heat source.
• Ideal for larger cuts of meat and poultry. Searing:
• Using high heat to quickly cook the exterior of food.
• Sealing juices and creating a flavorful crust.
Smoking:
• Using low and slow temperatures with wood smoke.
• Adding flavor and tenderness to food.
III. Food Preparation
Choosing the Right Cuts:
• Understanding different cuts of meat and their grilling suitability.
• Selecting appropriate cuts for different grilling methods. Marinating:
• Using marinades to tenderize and flavor food.
• Understanding the effects of different marinades. Seasoning:
• Applying rubs and seasonings before grilling.
• Choosing seasonings that complement the food. Resting:
• Allowing food to rest after grilling to reabsorb juices.
• Understanding the importance of resting for optimal flavor and texture.
IV. Safety Practices
Outdoor Use:
• Using grills only in well-ventilated outdoor areas.
• Never use grills indoors.
Cleanliness:
• Keeping the grill clean to prevent grease fires.
• Using clean utensils and platters. Safety Around Children and Pets:
• Keeping children and pets at a safe distance from the grill.
• Supervising grilling activities closely. Fire Safety:
• Having a fire extinguisher or water source nearby.
• Knowing how to extinguish a fire safely.
Learner Outcomes
Grilling Fundamentals: Understand the science behind grilling, including heat transfer, temperature control, and the Maillard
reaction.
Food Safety: Learn about safe food handling practices and proper cooking temperatures for different foods.
Ingredient Knowledge: Gain knowledge about different types of meats, seafood, and vegetables and their best grilling
methods.
Grill Maintenance: Learn how to properly clean and maintain different types of grills.
Understanding BBQ Culture: Gain an appreciation for the history and traditions of grilling and barbecue.
Notes
Must be at least 16 years of age
Method of Instruction:· Lecture, Demonstration, Class Participation/Hands-On
Hair Pulled Back & Covered; Black Pants, Black T-Shirt, No Slip Shoes; Regular digital food Thermometer, Basic White Apron (can purchase apron day of class @ $10.00 per apron.
Danette Crawford, Program Assistant, regarding the apron purchase and course information at 704.330.2722 Ext. 3786