FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

Air as medium of cooking

Grilling (or) Broiling

• Grilling consists of placing the food below (or) above (or) in between a red hot surface.

• When under the heater, the food is heated by radiation only.

• This results in the browning of foods.

• Then the heat is more slowly conducted through the surfaces of the food downward.

• As heating is mostly superficial, grilled foods are usually reversed or rotated.

• If the food is above the heater, heat is transmitted to the food through convection currents as well as radiations.

• This will consequently increase efficiency.

• Foods cooked by grilling are cob of the corn, papad, brinjal, phulkas and sweet potato.