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GRILLING / BROILING

Grilling is a prime method of cookery (dry), which requires prime quality food cooked by radiated heat. The heat source may be supplied from above (salamander) or below (grill / broil). Grilling is suitable for prime quality meat, fish and poultry, all of which need to be regular in shape and conformity. The cooking time depends upon the initial temperature of the meat, the quality, conformity, regular shape, thickness, moisture content, the amount of fat in the meat and the degree of cooking required. Items which are irregular in shape or which are too thick would cook unevenly or maybe even burn on the outside whilst still raw inside. Seldom are foods of more than 6 cm in depth grilled. It is necessary to be able to move either the food of the heat source nearer to or further away from each other. For this reason salamanders are designed with either movable shelves or elements that will glide hydraulically up and down. Charcoal grills often have sloping bars enabling us to cook a steak initially, close the fierce heat (allowing browning and sealing) and then moving it further away to complete the process. Grilling in its true sense uses radiated heat. Griddle plates and contact grills rely on conduction. The normal cooking temperature therefore is between 180 and 200 degree C although the conclusions of recent experiments have recommended the use of lower temperatures yielding more succulent tender and moist products. FOOD COMMODITIES FOR GRILLING:

FOOD COMMODITY

SUGGESTED METHOD OF GRILLING Griddle Plate Electric or Gas Salamander Charcoal Grill B.B.Q., Charcoal or Salamander

Sausage Darnes of Salmon Lamb Cutlets Prawns

IMPORTANT POINTS:

Prime quality food. Regular shaped food. Begin with high heat, reducing gradually.

Source: Foundation stage OCLD: Module F101 A