Grilling & Roasting

KitchenStudy/ReadingInstructor Resources

Part I: Safety, Sanitation and Knife Skills, con’t.

  • Hand-Washing
  • Kitchen/Station Set-Up
  • Mise en Place
  • Knife Skills
    • Each student completes the following:
      • Classic or Precision Knife Cuts:
      • Additional knife skills:

Part II:

Each group of 4 students prepares a “Grill and Roast Station” by assembling all the ingredients including prepared ingredients, cookware, tools and service ware at each cooking station.


  1. Each group of 4 students completes the following:


2. Each student completes the following:


  • “Chapter 17: Grilling and Broiling, and Roasting”





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