GRILLING

Question 1

WHAT IS THE DEFINITION OF GRILLING ?

Answer 1

Grilling is a fast method of cookery where food is cooked by radiated heat directed from above or below the food. The source of the heat can be gas, electricity or charcoal. (radiation → comes from below through coals, gas or electricity)

Question 2

WHAT ARE THE ASSOCIATED CULINARY TERMS WITH GRILLING ?

Answer 2

Trellising → the marking of meat by searing or cutting a trellis or lattice pattern on the surface (the pattern on the meat) (visual appeal)

Broiling → an American term referring to food grilled under a salamander.

Barbecuing→ food cooked on bars over hot coals or on a hotplate.

Gratinating → browning or glazing a cooked dish under a salamander or in a very hot oven, typically using breadcrumbs or cheese. (used just to melt) (cheese for sweet potatoes)

Question 3

WHAT ARE SUITABLE FOODS AND RECIPES FOR GRILLING ?

Answer 3

• Grilled prawns
• Grilled seasonal vegetables
• Grilled sweet corn and vegetable kebabs
• Steak → tougher outer layer - tender inside
• Grilled caramelised peaches

Question 4

WHAT ARE THE PRINCIPLES AND PRACTICES FOR GRILLING ?

Answer 4

• Always preheat a grill before adding food
• Lightly oil (before turning the flame on) the grill to prevent food from sticking and seal the meat immediately. The grill plate needs to be hot to seal and colour the food instantly.
• When grilling, use tongs rather than a fork to turn the food
• Cooking times will vary according to the type of food, size, thickness and physical properties of the food. The degree of doneness is a personal preference in grilling
• Other factors that influence the cooking time are the initial temperature of the food (whether it has been taken straight from the refrigerator or is closer to room temperature) and the distance between the food and the heat source
• Red meat requires high heat to seal and then, like white meat, a moderate temperature to cook right through
• Always choose good quality, tender foods and ensure the grill plate is clean. Grill can be used just to seal

Question 5

WHAT ARE THE CHARACTERISTICS OF FOOD AND DISHES PREPARED USING GRILLING ?

Answer 5

• Grilling is a quick, healthy and easy method of cooking.
• Grilling produces tasty food that is digested easily
  Relatively healthy due to no use of oil
• Grilled foods do not reheat well, as they tend to dry out and toughen, hence not at optimal quality
• Hence communication between FOH and BOH to ensure the grilled food does not sit in the pass for extended periods of time as the overall quality drops as it does not reheat well
• Use more tender, expensive cuts of meats when grilling
• Tougher to exterior often due to char → soft and tender inside

Question 6

WHAT ARE THE AFFECT OF NUTRITIONAL VALUE FROM GRILLING ?

Answer 6

Grilling results in little loss of nutrients as the food heats; however, some fat-soluble vitamins are lost with well-done red meats

Question 7

WHAT ARE THE SAFE AND HYGIENIC WORK PRACTICES WHEN GRILLING ?

Answer 7

• Follow correct personal hygiene rules prior to cooking.
• Ensure cleaning of cooking utensils and containers.
• When grilling, use tongs.
• Always remember that the grill is a hot area, and use caution when placing and removing food.
• Preparation is very important when grilling to ensure ease of movement around the grill area.
• Clean in between use → Cross contamination on grill plates of raw and cooked foods

Question 8

PROBLEMS ASSOCIATED WITH GRILLING ?

• Causes
• Indicators
• Corrective action(s)

Answer 8

• Meat not browned – the temperature of the grill was too low.
• Fish dry and with a bad appearance – it is over-cooked, the temperature was too high in the cooking process and there was not enough covering over the sh prior to cooking.
• Mushrooms dry – not brushed with enough oil or held too long before service.
• Use of tender meats → is a fast method of cookery
• Monitoring temperature → fast method of cookery (if a customer wants it medium rare but you don’t monitor temp it may overcook and be well done) → increased wastage
• Overcooking → attentiveness to the grill, designated person having a time set, ensure temperature is moderated in terms of knowing what the temp should be for well done vs medium, ensure food isn’t undercooked → set timers
• Things getting burnt → due to too much oil or fat being added
• Food sticking to the grill → if grill plate is too hot it can burn the marinade and therefore flavour wont be imparted→ ensure oil or fat is added to the grill plate before it is preheated
• Sectioning the grill plate → eg well down at the back, medium rare in medium, medium at front

Question 9

WHAT ARE THE ENVIRONMENTALLY FRIENDLY WORK PRACTICES WHEN GRILLING ?

• Efficient use of resources, water and energy
• Management of kitchen waste

Answer 9

• Poor cuts of meat/ leaving food for too long between service can result in excessive fat/ food wastage, too chewy
• Can’t leave food for extensive periods of time between service → cold and doesn’t reheat well → resulting in increased wastage