Grilling/
Broiling
Objectives
Participant will:
1.
2.
3.
4.
Name three foods that can be prepared by grilling and/or broiling.
Name two benefits of grilling foods and two benefits of broiling foods.
Learn the basic methods of grilling and broiling foods safely.
Taste food that has been grilled or broiled.
Required Materials:
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Small outdoor grill (gas or charcoal) – if grilling outdoors
Oven with broiler – if broiling
Ingredients for demonstrating recipes found on pg. 6 or other foods of your choice
Optional Supplemental Materials:
Grilling and Broiling Recipes Handout (see pg. 6)
Preparation Required:
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Review lesson plan.
Choose recipe(s) to prepare for the class (see recipes on pg. 6).
Purchase and gather all ingredients and materials you will need for lesson demonstration.
If making grilled or broiled potatoes prepare butter mixture in advance. If making grilled or
broiled pineapple, make brown sugar glaze in advance.
Make copies of recipe handout (pg. 6) and any other handouts you wish to distribute – enough
for all class participants.
Make copies of all required paperwork for this lesson.
1 LESSON PLAN
Introduction
Time: 5 minutes
• Before starting discussion, preheat grill or broiler and broiler pan.
• Welcome everyone to the class and thank them for taking time to participate.
• Briefly introduce yourself and the program.
• Today we are going to talk about two methods of cooking foods that don’t seem to have much
in common but actually accomplish the same goal. Both methods use intense, direct heat to
cook the food and both require a watchful eye to keep the food from burning. Both methods
caramelize the foods and give them a distinct flavor. Both sear the surface of the food, giving
it a flavorful crusty texture on the outside while keeping it moist and tender on the inside. With
one, the heat source comes from the bottom and with the other the heat source comes from
the top.
• Ask the Class: Can anyone tell me what these two methods are?
• Grilling:
o Cooking over an open flame. Food is placed on a pre-heated metal grate or grill and
direct or indirect dry heat comes from below the food at temperatures of over 400˚F.
 Optional information: Grills can be also be used to:
• Grill-roast – cooking already tender foods on a grill over lower
temperatures (usually 300°F to 400°F)
• Barbecuing – the traditional low and slow cooking method, using indirect
heat and smoke to enhance flavor.
• Broiling:
o Done in the oven. The food is placed on a pre-heated broiler pan or baking sheet and
placed two to six inches under the heat source. Like grilling, the temperatures are hot;
over 400˚F.
Objective 1: Name three foods that can be prepared by grilling and/or broiling.
Time: 5 minutes
• Ask the class: When you think of grilling, what kinds of foods do you typically think of?
o Meat: burgers, steaks, chicken.
• Ask the class: What other kinds of foods could be grilled?
o Vegetables
o Fruits
o Pizza
• Ask the class: Which of the foods that we just listed could be broiled?
o All of them.
Objective 2: Name two benefits of grilling foods and two benefits of broiling
foods.
Time: 5 minutes
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Ask the class: Why would you choose to grill something rather than use another cooking
method?
o This is a method that can be done any time of year. Although more charcoal or heat is
needed during the winter, and you must be careful of grilling on windy days, grilling can
be done outside in any season.
o In summer it keeps your kitchen cool!
2 •
o It offers a method of cooking that doesn’t rely on electricity. If the electricity goes out,
you can still cook an excellent meal for your family.
o Grilling can be a healthy way to cook because fats fall away from the cooked foods.
o You can reduce energy costs by cooking outside on the grill.
o Grilling allows you to reach higher temperatures than an oven, but can simulate an oven
environment. It often allows foods to be cooked faster than with conventional methods
indoors.
o Grilling vegetables makes them sweet and delicious. If your family thinks they don’t like
vegetables, chances are great they will like them grilled.
Ask the class: Why would you choose to broil something rather than use another cooking
method?
o It can be done without the use of special equipment needed for grilling (grill, propane,
charcoal, etc.)
o Like grilling, it is a healthy way to cook if you use a broiling pan so that fats fall away
from the food.
o Like grilling, it can be done any time of year but is especially convenient on cold,
blustery days.
o Like grilling, broiling gives a unique taste to vegetables and fruits. This method may be
a great way to get family members to eat more vegetables.
Objective 3: Learn the basic methods of grilling and broiling foods safely.
Objective 4: Taste food that has been grilled or broiled.
Time: 25 minutes
• Whether grilling or broiling, it is important to practice proper food safety techniques.
o If using fresh meats, do not allow them to be out of refrigeration for over two hours.
o If using frozen meats, defrost thoroughly in the refrigerator, not on the counter.
o Wash hands thoroughly.
o Do not cross-contaminate! Do not use the same cutting board, plate, tongs, or spatula
for raw meats and other foods or cooked meats.
o Marinate meats in the refrigerator. Discard the left-over marinade.
o Use a thermometer to check the proper temperature of food for doneness.
o Use a clean plate when taking meat off the grill. Use separate tongs or spatulas when
removing cooked meat, or carefully and thoroughly wash tongs/spatula used with raw
meat.
o Refrigerate meats and perishable foods within two hours after grilling (within one hour if
temperatures are above 90°F).
• When grilling follow these safety tips:
o Place grill on a heat-proof surface well away from overhanging trees and shrubs.
o Grill outside in a well-ventilated area.
o Store the grill outside and never with freshly used charcoal in the grate.
o Use long-handled tools and/or flame-retardant gloves to protect your hands.
o Keep loose clothing away from the grill.
o Never leave children or pets unattended near a grill.
o Keep a spray bottle of water handy for small flare-ups and a fire extinguisher for major
catastrophes.
• When broiling use these safety tips:
o Trim meat of as much fat as possible to keep it from smoking.
o Never walk away from the oven with food under the broiler. Broiling uses very high heat
and food can burn quickly.
o Keep oven mitts close by so that food can be removed from under broiler quickly.
o Use a broiling pan or metal baking sheet that can withstand high temperatures.
3 •
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Prepare recipe and put food on grill or in broiler. Watch time so you can turn food at
appropriate time.
Ask the Class: What tips can you give that have made grilling or broiling a successful
experience?
o Make sure grill racks or broiling pan are clean. Coat them with vegetable oil or spray to
keep foods from sticking.
o Heat grill or broiler pan for 10-15 minutes before adding food so that food will be seared
instead of steamed or baked.
o Leave ¾ inch between food items to ensure even cooking and to prevent them from
steaming.
o Use tongs to turn solid pieces of meat. This will keep the juices inside.
o It is best to turn or “flip” the food only once during cooking to sear food.
o All pieces of food may not cook at the same time. To avoid overcooking, remove the
cooked pieces as they finish and keep them warm while remaining foods cook.
o Use a dry spice rub for flavor; add any sticky sauces just before serving or pass the
sauce around the table. When grilling or broiling, using sauces on foods during cooking
will char (burn) the food.
o Ask the Class: Why would we not want to char the food?
 Charred food is a known carcinogen (carcinogen – something that has been
known to cause cancer) and research shows it is best to avoid it.
o Add salt after the food has finished cooking to reduce moisture loss.
o Cook fish at a lower temperature than other meats because it tends to dry out faster.
o When grilling, put small food items that could fall through the grates or tender foods like
fish that fall apart easily on a piece of aluminum foil to keep them from falling through
the grate.
The first thing you will do when grilling or broiling is to pre-heat the grill or oven.
Ask the Class: Why do you think it is so important to preheat?
o To sear the food and give it that caramelized flavor and crusty outside texture.
Cooking Process
o Prepare grill or broiler
 Light charcoal and allow to burn for 10-15 minutes or turn gas grill on to highest
setting and allow to heat for 15 minutes or turn oven to broil with broiler pan in
oven and heat for 10-15 minutes.
 Use a hard bristled brush to clean the grill’s cooking grate. If you don’t have a
brush, use tongs to rub crumpled foil along the cooking grate.
 Oil grill or broiler pan.
 Place food on grill or broiler pan, spacing it so that pieces are not touching.
 If broiling, keep oven door ajar so that oven doesn’t reach its maximum
temperature and turn off during the broiling process.
Ask the Class: Can you think of other equipment that would be nice to have to make grilling
or broiling easier?
o Grill brush or stainless steel scrubber for cleaning sticky sauces and char off the
cooking grate.
o Tongs for turning foods as they cook. Forks pierce foods and allow for loss of fluids.
o Spatulas for turning foods prone to sticking, such as burgers and fish. A larger spatula
with a stiff but thin blade works best.
o Skewers for kebabs or foods like button mushrooms and onions.
o Squirt bottle with water to help with flare-ups and reduce char on food.
o Thermometer to determine when proper cooking temperature of food has been reached.
This is essential with pork and poultry.
4 Summary
Time: 5 minutes
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Let participants taste prepared foods as you summarize lesson.
Grilling and broiling are both fun and tasty ways to prepare some of our favorite foods. Both
require intense heat. Grilling gets heat from the bottom and broiling from the top. Remember
to think ahead and preheat your grill or broiling pan so your food will get seared and
caramelized. Watch your food carefully so it doesn’t burn and practice good food safety,
especially with raw meats. Don’t be afraid to experiment and try all kinds of meats, veggies,
and fruits.
Ask the Class: Does anyone have any questions about what we just covered?
Thank class members for coming.
Collect all necessary paperwork before participants leave.
References
Riches D. Grilling versus broiling. About.com: Barbeques and grilling. Available at
http://bbq.about.com/cs/cookingtips/a/aa112302a.htm. Accessed August 16, 2010.
Alfaro D. Cooking close to the flame. About.com: Culinary arts. Available at
http://culinaryarts.about.com/od/dryheatcooking/a/grilling.htm. Accessed August 16, 2010.
RecipeTips.com. Grilling and broiling chicken-cooking tips. Available at
http://www.recipetips.com/kitchen-tips/t--322/grilling-and-broiling-chicken.asp. Accessed August
16, 2010.
Le B. Grilling versus Broiling. SCNA Cookbook. Available at
http://www.socalnaturist.org/cookbook/broil.html. Accessed August 16, 2010.
Gisslen W. Professional Cooking( 4th ed.). New York, NY. John Wiley & Sons, Inc. 1999.
Bittman M. How to Cook Everything Vegetarian. Hoboken, NJ. Double B Publishing, Inc. 2007.
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition
Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods
for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance
with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of
race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write
USDA, Director, Office of Civil Rights, 1400 Independence Avanue, S.W., Washington, D.C. 20250-9410 or call (800)7953572.
5 *Grilling ~ intense, direct heat coming from bottom *Broiling ~ intense, direct heat coming from top Both provide caramelizing of food. Both sear surface of food giving it a flavorful crusty texture on outside while keeping it moist and tender on inside. Remember to preheat so caramelizing and searing take place! Grilled or Broiled
Grilled or Broiled
Potato Wedges
Pineapple
2 tablespoons butter, melted
1 teaspoon dried basil
1/4 teaspoon salt
2 large baking potatoes
1 tablespoon vegetable oil
Preheat grill or broiler.
Mix butter, basil and salt.
Set aside.
Wash and pat potatoes dry.
Cut each potato lengthwise
into 8 wedges.
1 fresh pineapple
½ cup brown sugar
1 tablespoon lime juice
1 tablespoon lemon juice
2 tablespoons honey
½ to 1 tablespoon cinnamon
Optional ~ 3 cups orange or lime sorbet
Preheat grill or broiler.
Peel, core, and cut pineapple into ½ inch
slices.
Make a glaze by mixing brown sugar, juice,
honey, and cinnamon in a small bowl until
Arrange potatoes on a double
thick piece of foil; brush
with oil. If grilling, place
foil directly on grill. If
broiling, place foil on
smooth.
Spread glaze on each side of each pineapple
ring.
Grill or broil 4-5 inches from heat for 5-10
minutes, turning once, until sugar mixture
baking pan and place in oven
4 inches from heat.
Cook 10 minutes. Brush with
butter mixture.
Turn potatoes. Brush again
with butter mixture.
Grill or broil 5 minutes
longer or until lightly
browned and tender.
Serves 4
melts and pineapple is heated and tender.
Top each slice with a small scoop of sorbet if
desired, and serve immediately.
Serves 8
Don ’t be afraid to try gri lling and
bro iling all kinds of vege tables and
fru its. If you can do one, you can
do them all!
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S.
Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age,
religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400
Independence Avanue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.
6