SS1 Second Term Catering Practice Lesson Note – Principle of Cooking – Method of cooking Contd.

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WEEK NINE (9)

Topic: Principle of cooking- method of cooking contd, measuring equipment –types and uses e.g., scale Spoons etc.

Sub Topic1: Principle of cooking- method of cooking

Sub topic2: Measuring equipment –types and uses e.g., scale spoons etc.

Sub Topic1: Principle of cooking- method of cooking contd.

GRILLING: – This is the cooking of food by radiated heat. It is sometimes known as BROILING. There are different ways of grilling

1. Over Heat Grill: – Here the food to be cooked is placed over the heat on hot iron bars brushed with oil. The bars should char the food on both sides to give the distinctive appearance and flavor of grilling. The thickness of the food and the heat of the grill will determine the cooking time. Uses, charcoal, heated grill by gas or electricity, griddle.
2. Under Heat Grill (Salamander):- This is the placing of food under the heat. The bars are pre-heated and brushed with fact. This can be done using electric or gas salamanders. Because of the speed of the cooking foods retain maximum amount of nutrients and flavor.
3. Between Heat Grilling: – This is done between electrically heated grill bars or plates. It is applied to small cuts of meat.

EFFECTS OF GRILLING

The following are effects of grilling on meals.

• Because of the speed of cooking there is maximum retention of nutrients and flavor
• Grilling is suitable for first class quality meat
• Heat on the surface of the meat coagulated and seals the surface protein, this helps the meat retain its juice.

Advantages

• It enables food to be cooked quickly to order
• Foods cooked by this method have a distinctive flavor and appearances.
• Cooking can be controlled as food is visible while it is cooking
• Grilling lends variety to menu and diet
• Grilling can be done where the customer can see.

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