Method of Cooking: Grilling

Grilling is a fast, dry method of cooking that uses the intense heat radiated by an electrical element, gas flame, or glowing charcoal. The heat sources can be either above or below the food or both.

Barbecue
When the process takes place. Out of doors, it is usually referred to as ‘Barbecuing’. The heat source in this situation is usually glowing charcoal, a gas flame or an open wood fire, positioned below the food.

Grilling over the heats
This is cooking on greased grill bars with the help of fat over direct heat. Only first-class cuts of meat are used to grill in this method.

Grilling under the heat
In this method, food is put in a tray as a dish and kept under heat pans. Salamander is one of the best examples of this type of griller.

Advantages

• Grilling is a quick, easy method of cooking
• There is little loss of nutrients and less fat is used.
• Grilled food is tasty and easy to digest

Disadvantages

• Grilled foods cannot be successfully reheated and are difficult to keep warm without drying and toughening.  They need to be served straight away.
• Only tender cuts of meat, which are generally more expensive, can be used. However other foods such as vegetables, kebabs are suitable for grilling.

Safety Rules

• Do not leave food unattended whilst cooking. It will quickly overcook and burn.
• Keep floor areas free from spilled grease as this can lead to slippery and dangerous floors.
• Exercise great care when adjusting grill bars or salamander racks. They a heavy and contain
• hot food and oil.
• Exercise great care when adjusting grill bears or salamander racks. They are heavy and contain hot food and oil.
• Safe practice should be observed in operational procedures in clothing and footwear.