Grilling in a Commercial Kitchen

Interested in a career in commercial cookery?When you complete a Certificate III in Commercial Cookery with Club Training Australia, our professional chefs will teach you all the tricks of the trade, and that includes – how to grill food to perfection.

Grilling is the process of cooking food using a radiant heat source that comes from below the food. The food to be grilled is generally placed on a rack, bars or skewers, and then exposed to heat that is generated normally by gas, that then cooks the food to perfection.

There are a wide variety of grills, with types listed below:

Type of Griller

Heat Source

Salamander

Overhead grill, gas or electric

Grill/griddle plate

Gas or electric, flat solid grill plate

Charglo griller

Gas-fired, with hot rock under grill bars

Charcoal grill

Charcoal under the grill bars

Infrared or contact grill

Double-sided electric grill with top and bottom elements

Portable grill plates/bars

Gas and wood

Barbeque kettles

 

Grill bars, fired with charcoal or gas

 

There are also two types or ways to grill food, these include char grilling and flat top grilling – both used for different results.  Char grilling is the more traditional method of grilling, where the food is placed on bars and then cooked. A feature of char grilling is the food is left with a deep brown or even black line marks from the contact with the bars. With the other form of grilling, flat top is when a thick sheet of iron is placed on the heat source, and you cook on the iron sheet.

If you would like to learn more about grilling or would like to find out more about the commercial cookery certificate that Club Training Australia has on offer, please do not hesitate to contact us. We are dedicated to each student, ensuring we meet each needs.

 

 

 

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