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Outdoor Meals
FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill – Glencoe. 2004.
Grilling
• Have proper tools and know how to use the grill
• Simplest grill – round, kettle-shaped metal container holding burning charcoal
• Many kind of grills• All cook using same principle –
heat radiates up to cook food held on a grate above
• Dry-heat method, similar to broiling
• Cooking time depends on thickness of food and distance from heat
• Follow grill owner’s manual for using the grill
Micro-Grilling
• Cooking method combining microwave and grill
• Meat partially cooked on rack in microwave and finished immediately on outdoor grill
• Allow food to cook faster and remain moist and juicy
Accident Prevention
• Use fireproof gloves and heavy-duty grilling tools with long handles
• Set grill on level surface, keeping it away from buildings, trash containers, anything else that could catch fire
• Use a clean grill• Apply enough starter fluid before
striking match• Never use gasoline or kerosene as
starters – they explode
• Fat and juice drippings on coals can cause flare-ups; raise the grill, cover the grill, or spread coals apart
• When done cooking, let coals burn out and douse with water
Food For Grilling
• Tender cuts of meat and poultry• Cook thoroughly, turning halfway
through cooking time
• Fish - easy to grill• Place fillets skin side down and grill
until flakes easily; may have to turn thick pieces
• Can grill most fruits and vegetables• Thread small pieces on metal
skewer; brush lightly with melted butter or margarine, olive oil, or basting sauce; place on grate; turn frequently
Picnic Foods
• Food for picnic depends on how far you have to travel
• Avoid taking hot food unless it will be eaten within 2 hours
• Keep hot foods in separate insulated container
• Cooking foods on grill at picnic area better than taking cooked foods
Packing the Picnic
• Make a list – food, tableware, cleanup equipment
• Bottle openers, can openers, paring knife, paper towels trash bags, extra plastic bags for dirty flatware
• Pack nonperishable items in a basket or other container
• Use insulated container for perishable foods
• Use ice or reusable frozen gel packs
• Raw meat should be packed separately – prevent cross contamination with ready-to-eat foods
Packing Order
• Put last item you need at bottom and first one at top
• Pack the cooler starting with the end of the meal
• Packing in this manner saves unpacking entire cooler for one item
• Keep cooler in shade• Keep cover on at all times• Don’t leave cooler in car, in the
sun, or in the trunk