2. its best to (what) cook grilled food before applying most barbecue sauces?
3. grading is based on the (what) of beef with fat and the color and overall appearance of the meat.
4. list three reasons for dividing a grill into zones of varying heat intensity.
5. list two important ways to prepare a grill before, during, and after service.
6. what is the difference between broiling and grilling? .