Grilling Assessment

3/08/18

During this practical, we used the under and between type of grilling for our meats. We grilled the bacon under the oven grill and grilled the steak between the sandwich press. 

The types of checks we made were looking at the colour and smell of the bacon and steak to make sure it was fresh.  For the vegetables, we looked at the appearance and colour of them and the smell.

The time of cooking the bacon was 5 minutes and the time for the steak was a few minutes both cooked at 150 degrees. The appearance of the steak once it was cooked had frill lines and the bacon was crispy. The vegetables had grill lines too.

What we did to make both slices of meat more of a meal we made pancakes with the bacon and a steak sandwich with vegetables.

The second practical we concentrated on grilling tomatoes. To ensure that the tomato was able to be cooked we looked at the outside features. Checking that there was discolouration, damage, blemishes to the tomato but also if the smell of it was fresh too. If there was damage to the tomato like bruises or if it was squishy it wouldn't be a good tomato to consume. Before doing anything else we preheated the grill and applied cooking oil spray on to the grill. To prep the tomato for cooking we washed the tomato, and cut it in half.

The cooking technique we used was under grilling. We grilled the tomatoes for around 10 minutes, we knew that the tomato was cooked when it had the grill lines on the side we grilled the tomato on.

With the tomatoes, we made a full breakfast with sausages, scrambled eggs, and toast. We also got to season it with salt, pepper and tomato sauce. Everyone in the group got an even portion of the full breakfast we made which was one and a half of the grilled tomatoes, two sausages, one piece of toast and one-quarter of a cup of scrambled eggs