a cow
quit
GRILLING (3 of 7)
 Hospitality and Catering
QUALITY POINTS
Here are some more points to consider when grilling meat.
(1) Smaller, thinner items cook more quickly. Image showing sliced, grilled meat served with tomatoes
(2) Seal and colour on hot, cook on cool part of equipment.
(3) Food will dry out if cooked too slowly.
(4) Basting and oiling of bars & equipment prevents drying out.
To check how well your meat is being grilled you can check the colour of the juices.
Stage of cooking French name Colour
Rare au bleu Red and bloody
Underdone saignant Reddish pink
Just done a point Pink
Well done bien cuit Clear
Grilling Quality Equipment Methods Techniques Types & Cuts Safety