grilling broiling terminology and technique
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GRILLING/BROILING TERMINOLOGY AND TECHNIQUE

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ECHNIQUE - PowerPoint PPT Presentation


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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
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)
equipment for grilling
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
broiling
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)
other methods of broiling grilling
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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