MODULE 02 GRILLING AND GRILLING TECHNIQUES TRAINEE S WORKBOOK

MODULE 02 GRILLING AND GRILLING TECHNIQUES TRAINEE S WORKBOOK NAME: DATE:

Contents 1. INTRODUCTION...1 2. COURSE OBJECTIVES...1 3. GRILLING TECHNIQUES...2 4. IDENTIFYING DIFFERENT MEAT CUTS...6 5. CONTROLLING THE GRILL...7 5.1 CALLING ON: GRILLING SYSTEMATICALLY...7 5.2 CALLING OFF...8 6. PRESENTATION OF GRILL MEALS...9 7. PRESENTATION OF CHIPS & ONION RINGS...11 8. FRYING PREPARATIONS...12 9. SUMMARY AND LAST WORD...14 9.1 RECAP...14 9.2 THE LAST WORD...14 10. SPUR GRILLING TECHNIQUES VIDEO TEST QUESTION SHEET...15 11. MULTIPLE CHOICE QUESTIONNAIRE...22 12. GRILLING PROCEDURES: PRACTICAL ASSESSMENT SHEET...26

1. INTRODUCTION 1. This training workbook has been designed to be used in conjunction with the Grilling and Grilling Techniques training video. 2. The video has been divided into six main sections. The video introduces each section, where after you will participate in a question and discussion session with your trainer. 3. It is important that you take notes (in the space provided in this workbook) and ask your trainer any questions you may have. 4. It is also important that you actively participate in the various discussion sessions, which have been included to ensure that the different sections of the video are well understood. 5. At the end of the training session you will be required to complete and pass a written test and multiple-choice questionnaire. 6. Once your training has been completed, your trainer / manager will assess what you have learnt by way of a practical assessment and you will be given feedback on your results. 2. COURSE OBJECTIVES Once you have completed this training course, you will understand: Spur Grilling Techniques How to easily identify various meat cuts used at Spur How to keep control of your orders on the grill The Spur standard of plating and presenting grill meals How to make Spur-style chips and onion rings to Spur specifications The importance of utilizing the correct frying techniques Page 1 of 29

3. GRILLING TECHNIQUES Use the space provided below to take notes. Remember to ask questions about anything you are unsure of! When you are not using your tongs, always leave them on. This means you won t waste time looking for them, which could cause meat. What is the correct method for grilling a patty? What is the correct method for grilling a piece of steak? Page 2 of 29

When placing their order, your guests will ask for their steak to be cooked to their preference. List the 7 different ways a guest might request their steak to be grilled & describe how each steak will look inside once it is grilled? 1 2 3 4 5 6 7 What must we remember when grilling steaks, in order to cook them to the guest s requirements? What is the correct method for grilling a piece of wors? Page 3 of 29

Why is it not necessary to dip the wors in oil before grilling? What is the correct method for grilling ribs? In order to grill a good rack of ribs, what 2 things must we not do when placing them on the grill? What is the correct method for grilling a kiddies chicken? What is the correct method for grilling lamb chops? Page 4 of 29

What is the correct method for grilling mushroom skewers? Which products are always placed on the cooler part of the grill to ensure that they are cooked correctly? Describe how basting & seasoning is to be applied to any grill product during the grilling process: Page 5 of 29

4. IDENTIFYING DIFFERENT MEAT CUTS Use the space provided below to take notes. Remember to ask questions about anything you are unsure of! After watching the video, see if you can identify & describe the meat cuts depicted in each diagram: Page 6 of 29

5. CONTROLLING THE GRILL Use the space provided below to take notes. Remember to ask questions about anything you are unsure of! 5.1 CALLING ON: GRILLING SYSTEMATICALLY In order to keep control of our grill, it is important to have a system, because: Depending on where your fryers are located at the grill in your store, you must always grill: When orders are called on, the following system must be practiced in order to maintain control & organization of the grill: Where & how is the First Order placed on the grill? Where & how is the Second Order placed on the grill? Page 7 of 29

This will ensure that new orders pile up on the of the grill, & the longer cooking orders are always on the of the grill: Once the first order has been plated, what happen to the orders remaining on the grill: 5.2 CALLING OFF Which process must be followed, each time an order is called off the grill: If a rare steak is cooked before a well-done steak belonging to the same order, how do we ensure that the rare steak does not overcook? Page 8 of 29

6. PRESENTATION OF GRILL MEALS Use the space provided below to take notes. Remember to ask questions about anything you are unsure of! List the 3 choices of starch that the guest may order, with any grilled meal: 1 2 3 When plating a burger (or any grilled meal), always ensure that the Spur logo is situated at of the plate. What is the proper way to plate and present burgers? What is the proper way to plate and present a piece of steak? What is the proper way of plating and presenting a kiddies chicken? Page 9 of 29

What is the proper way of plating and presenting lamb chops? How are ribs plated and presented? How are mushroom skewers plated and presented? In order to present an appealing meal to our guests, what must we be careful to avoid when plating our grilled products? Page 10 of 29

7. PRESENTATION OF CHIPS & ONION RINGS Use the space provided below to take notes. Remember to ask questions about anything you are unsure of! Why is it important to use good quality oil in our fryers: Chips and onion rings must be fried at the correct and in the right. The fryer s thermostat must not be turned up when a batch is placed in the fryer, as the thermostat will itself. If the oil is too if will affect the quality and the of the food. It is important to the oil regularly to ensure that the oil. Left over product in the oil will keep on, this will cause the oil to and shorten it s lifespan. Page 11 of 29

8. FRYING PREPARATIONS Use the space provided below to take notes. Remember to ask questions about anything you are unsure of! What would happen to our chips if we overloaded our frying baskets? At what temperature do we fry our chips? Describe a perfect Spur chip? Make sure you check the following when removing onion rings from the bag: How are Spur-style onion rings prepared: Page 12 of 29

What must be avoided when frying onion rings & what is to be done to the fried rings before they are plated? Page 13 of 29

9. SUMMARY AND LAST WORD 9.1 RECAP In order to recap and remember what you have just learnt, you will be required to complete a written test and a multiple-choice questionnaire. 9.2 THE LAST WORD The Spur franchise is a family restaurant with an excellent track record. It has enjoyed many years of great success and is a household name in South Africa. Our great food and service is what keeps bringing our customers back time and again. As a steak ranch, most of our customers come in for our great burgers, steaks and ribs in other words - the products from our grill. You as a Spur Griller play a vital role in ensuring that our customers keep coming back by making certain that all the products you prepare are done to perfection and are always served at the highest quality. By properly employing the principles shown in this video, you will easily be able to maintain control of your grill even during those really busy times! This will keep your customers smiling and keep coming back for more! We hope that this training video and the tried and trusted Spur recipe for grilling success will ensure that you will always be a killer Griller! 10. ANNEXURES Spur Grilling Techniques Video Test Question Sheet Multiplechoice Questionnaire Grilling Procedures: Practical Assessment Sheet Page 14 of 29

10.1 SPUR GRILLING TECHNIQUES VIDEO TEST QUESTION SHEET Compiled 21 May 03 BF Name: ID Number: Contact Number: Store: Marker: Date: % Awarded: Test total = 65 Note: 1. Please answer in point form. 2. Ensure that your writing is legible. 3. Spelling is not an issue 4. Abbreviations are not accepted Note: This exam is compiled from the Spur Grilling Techniques Video & Trainer s Guide: May 03 Page 15 of 29

1. Why are the grill tongs to be left on the grill when you are not using them? [1] 2. Must a burger patty be given a light coating of oil? [1] 3. What is the sign that a patty is ready to be turned once it has been placed on the grill? [1] 4. What will happen if the burger is turned too soon in the grilling process? [1] 5. What must be used to turn a burger? [1] 6. Must a steak be given a light coating of oil? [1] 7. Is a steak placed on the edges or the hotter part of the grill? [1] 8. List the 7 different ways a guest may order his steak or chops. [7] Trainee s Score:../ 14 for this page Page 16 of 29

9. Describe what is to be applied (put on) to all grilled meats & how, before they are plated. [3] 10. If a steak contains a strip of fat, what is done to the steak before it is grilled (1) & why (1)? [2] 11. Is wors coated with oil before grilling? [1] 12. How would one turn a piece of wors on the grill? [1] 13. How are ribs placed on the grill (1) & why (1)? [2] 14. Why must ribs be turned regularly? [1] Trainee s Score:../ 10 for this page Page 17 of 29

15. When plating ribs, which side is to face the customer: the rounded side or the bone side? [1] 16. What must happen to the kiddies chicken before it is placed on the grill? [1] 17. Should chops be given a light coating of oil? [1] 18. When receiving an order for steak, a skewer of mushrooms & a burger, which item should be placed last on the grill (1) & why (1)? [2] 19. Which 3 products are always placed on the cooler edges of the grill? [3] 20. List 2 reasons why we baste grill products lightly during the grilling process. [2] 21. What will happen if too much basting is used during grilling? [1] 22. Which cut of meat is always the most tender? [1] Trainee s Score:../ 12 for this page Page 18 of 29

23. Which cut of meat always looks the same and is edged by a strip of fat? [1] 24. List the 2 different cuts of meat on a T-Bone. [2] 25. Why does a rump often look like two smaller steaks that have been joined together? [1] 26. If the fryers are located on the left of the grill, where will the first order be placed on the grill (1) & how (2)? [3] 27. What is the griller to do, to the food on the grill, every time a waitron calls off an order? [1] 28. How is the Spur logo positioned when placing food on a plate? [1] 29. Where is the garnish placed on any Spur grill plate? [1] 30. When placing a steak on a plate, how is the fat on the steak positioned? [1] Trainee s Score:../ 11 for this page Page 19 of 29

31. Describe the kiddies garnish for the kiddies chicken. [3] 32. When plating grill products, list four things that are to be avoided (4). (That will spoil the presentation of the meal). [4] 33. List 3 disadvantages of using cheap, bad quality oil. [3] 34. When a batch of cold chips is placed in the fryer, why will you not adjust the thermostat? [1] 35. Why is it important to skim the oil regularly? [1] 36. What does a good (handsome) Spur chip look like? [3] 37. When we first place onion rings into the hot fryer, why do we wait for a period of time before we shake the basket? [1] Trainee s Score:../ 16 for this page Page 20 of 29

38. When may we shake the onion rings that are frying in the hot oil? [1] 39. How many times may we fry the same onion rings? [1] Trainee Score:./ 2 for this page Total of page 2-14 Trainee s Score = marks Total of page 3-10 Trainee s Score = marks Total of page 4-12 Trainee s Score = marks Total of page 5-11 Trainee s Score = marks Total of page 6-16 Trainee s Score = marks Total of page 7-2 Trainee s Score = marks Test Total: /65 = % Trainee s score = marks out of 65 % = Page 21 of 29

10.2 MULTIPLE CHOICE QUESTIONNAIRE MULTIPLECHOICE QUESTIONNAIRE Name: Score / 13 Date: Tick only the correct option. 1. Which of the following products are NOT cooked on the grill? (a) Rump Steak (b) Ribs (c) Bacon (d) Mushroom Skewers 2. Which of the following statements is correct? (a) (b) (c) A rare steak is cooked until it is warm in the centre, dark red inside and singed on the outside. A medium steak has no pink colour on the inside of the meat and is dark brown on the outside. A well done steak is cooked brown throughout with a dark brown colour & a small pink center on the inside. 3. Which of the following statements is incorrect? It is not necessary to dip wors in oil before placing in on the grill, because: (a) Wors has a high fat content and doesn t need extra oil. (b) Oil will cause the wors to shrink. (c) Wors must be coated with basting sauce before grilling. Page 22 of 29

4. Which of the following statements is correct? It is important to have a system when controlling the grill because: (a) It helps you stay in control of the grill at all times. (b) All the food will cook more quickly. (c) Otherwise the chips will burn. 5. Which of the following statements is correct? (a) (b) (c) The first order received is always placed on the top, far left side of the grill, nearest the fryers. Prodcuts are placed horizontally, next to each other at the top of the grill in the sequence that they were called on. Rare products are always placed at the top, medium products below this and well done products right at the bottom of the line. 6. When plating grilled meals, the Spur logo must always be placed: (a) On the left hand side (b) At the bottom. (c) At the top of the plate, in the centre 7. Our guests can choose one of the following products to accompany their meal: (a) Chips, baked potatoes or baby potatoes (b) Tomato, shredded lettuce or onion rings Page 23 of 29

8 How many grams of chips are added to a burger, steak, ribs or lamb chops plate : (a) 120 grams (b) 1 kilogram (c) 180 grams 9. What is the correct oil temperature for frying chips? (a) 220 Degrees Celsius (b) 180 Degrees Celsius (c) 99 Degrees Celsius 10. Which of the following statements is correct? (a) (b) Spur chips are always a nice golden colour, firm and dry, crispy on the outside and soft inside Spur chips are always dark brown in colour, slap and oily 11.. Which of the following statements is incorrect? (a) We must never fry onion rings more than once. (b) (c) We must always drain off excess oil from onion rings before serving. We must always reheat onion rings by placing them back in the fryer for a few minutes before serving. Page 24 of 29

12. Which of the following statements is incorrect? We baste and season our products before plating: (a) (b) (c) To ensure that our products have that special Spur flavour So that our grill meals look appetizing when presented to our guests. So that our guests do not have to add salt or pepper to their meal. 13. Which of the following statements is correct? Ribs are always plated: (a) So that they fit neatly onto the plate. (b) So that the ribs are hanging over the edge of the plate. (c) With bungee onions and basting skid marks. Trainee s score = marks out of 13 % = Page 25 of 29

10.3 GRILLING PROCEDURES: PRACTICAL ASSESSMENT SHEET Assessor: Griller: Assessment Date: Yes No 1. Does the trainee use a checklist to complete his / her procedures? 2. Does he / she check that the required equipment is clean, switched off & that the fryer drain tap is closed? 3. Does he / she check that the fridges are working, cold & that there is space provided for the compressor? 4. Does he / she prepare the bain marie correctly & heat all sauces before they are placed in the bain marie? 5. Does he / she switch on the oven immediately & place the Hot Rock stones in the oven? 6. Is the meat turned at the beginning of each shift & covered at all times? 7. Are all meat products weighed at the beginning of each shift? Is over / under weight meat trimmed ore removed from the front fridge? Are all meat cuts / chicken checked for quality aspects? Page 26 of 29

8. Are all other products checked for quality & quantity? Garnish: Rolls: Cheese slices: Mushroom skewers: Pineapple: Baked potatoes: Salad dressing: Dried parsley: Chips: Onion rings & flour: Basting & oil: 9. Does the griller check that he has all the other necessary equipment for the forthcoming shift & that it is clean & undamaged? 10. Does the griller practice FIFO when packing away his / her newly issued stock? 11. When the griller selects cuts of meat for the guest, does he / she use the product that is located in the front of each tray, ensuring that the FIFO principle is followed through? 12. Does the griller switch on all the required equipment & complete the necessary checks, 15 minutes before the shop opens to the public? Page 27 of 29

13. Does the griller - Oil the grill? After lighting the grill, check that all the burners have ignited? Check that the flames are blue in colour? 14. The griller practises the correct techniques for frying onions? DURING THE CLOSING PROCEDURE, DOES THE GRILLER 15. Transfer all the meat / chicken into clean trays? Cover all meat trays? Place all meat trays in the walk-in fridge? 16. Store all the left over sauces correctly? 17. Clean the grill correctly? 18. Drain the oil & clean the fryers correctly? 19. Clean the extractors correctly? Page 28 of 29

20. Complete the general closing procedures correctly? Sweep & mop the floor? Clean & sanitise the counter tops, surfaces & walls? Switch off & unplug all necessary equipment? Fridges clean, tidy, left switched ON, away from the wall? Food: is all food covered? Places all utensils in their required positions? Feedback was given to the griller: Date: Signed by - Assessor: Griller: Page 29 of 29