GRILLINGBROILING TERMINOLOGY AND TECHNIQUE

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GRILLING/BROILINGTERMINOLOGY AND TECHNIQUE
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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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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

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BROILING

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

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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