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GRILLING/BROILING TERMINOLOGY AND TECHNIQUE

GRILLING/BROILING TERMINOLOGY AND TECHNIQUE. GRILLING. Heat Source is below the object being grilled Radiant Heat (Direct Heat) No liquid added to food or pan Can help food develop different flavor (char, smoke from wood used, etc) Crosshatch marks (little diamond marks on steak) .

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GRILLING/BROILING TERMINOLOGY AND TECHNIQUE

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  1. GRILLING/BROILINGTERMINOLOGY AND TECHNIQUE

  2. GRILLING • Heat Source is below the object being grilled • Radiant Heat (Direct Heat) • No liquid added to food or pan • Can help food develop different flavor (char, smoke from wood used, etc) • Crosshatch marks (little diamond marks on steak)

  3. Equipment for Grilling • Equipment • Grill • Charcoal if needed • Wood if needed • Basting Brush/Mop • Thermometer (be aware of carry-over cooking) • Tongs/Spatula/Hamburger Turner • Cutting board

  4. BROILING • Nearly same as Grill, except heat source is above • Used for some delicate fish and vegetables • À l’anglaise – Browned with breadcrumbs • Glazed – Coated with sauce (glaçage) • Gratinéed – Broiled until top layer crisp (onion soup)

  5. Other methods of Broiling/Grilling • Griddle • French toast, eggs, pancakes • Flat-top -Used in production for pre- searing meats, toasting sandwiches, etc • BBQ - can be used in conjunction with other methods

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