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GRILLING (1 of 5)
 Hospitality and Catering
GRILLING (Poisson Grillée) GENERAL POINTS
fish being grilled Definition
Grilling (which is also sometimes known as Broiling) is a fast method of cooking by radiant heat.
The speed of cooking allows for maximum retention of nutrients and flavour.
The effects of fierce heat on the surface of the fish rapidly coagulates and seals the surface protein, thus helping to retain the fish juices.
Grilling is suitable for whole small fish and quality fish.
Purpose fish and vegetables on a salamandar
To make foods digestible, palatable and safe to eat.
To utilise the speed of the cooking process to produce a distinctive flavour, colour, texture and eating quality.
To bring variety to the menu and to introduce simple, uncomplicated dishes into the diet.
General Points Preparation Methods Techniques Garnishing