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Outdoor Meals

Outdoor Meals. FACS Standards 8.5.1 , 8.5.2 , 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill – Glencoe. 2004. Grilling. Have proper tools and know how to use the grill

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Outdoor Meals

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  1. Outdoor Meals FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill – Glencoe. 2004.

  2. Grilling • Have proper tools and know how to use the grill • Simplest grill – round, kettle-shaped metal container holding burning charcoal

  3. 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

  4. Cooking time depends on thickness of food and distance from heat • Follow grill owner’s manual for using the grill

  5. Micro-Grilling • Cooking method combining microwave and grill • Meat partially cooked on rack in microwave and finished immediately on outdoor grill

  6. Allow food to cook faster and remain moist and juicy

  7. 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

  8. Use a clean grill • Apply enough starter fluid before striking match • Never use gasoline or kerosene as starters – they explode

  9. 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

  10. Food For Grilling • Tender cuts of meat and poultry • Cook thoroughly, turning halfway through cooking time

  11. Fish - easy to grill • Place fillets skin side down and grill until flakes easily; may have to turn thick pieces

  12. 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

  13. 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

  14. Cooking foods on grill at picnic area better than taking cooked foods

  15. 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

  16. Pack nonperishable items in a basket or other container • Use insulated container for perishable foods • Use ice or reusable frozen gel packs

  17. Raw meat should be packed separately – prevent cross contamination with ready-to-eat foods

  18. 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

  19. Keep cooler in shade • Keep cover on at all times • Don’t leave cooler in car, in the sun, or in the trunk

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