Hospo 2018- Grilling

Type of grilling

- For grilling the steak we used the between grilling method with the sandwich press

Quality checks

-Meat- No freezer burn

Appearance-
- To make sure the steak was good to eat, we ensured that there was no blackened or green appearance, which is caused by the formation of mold. 

- We made sure that there wasn't an odour smell coming from the steak

Preparation-
- To prepare the steak for grilling, we cut off any excess fat and cut into 100g pieces for each person
  

Degree of cooking

- The steak was cooked in the sandwich press for about 1 minute until a brown colour.
 

The finishing

Garnish- 

Sauces- Mayonnaise 

Portioning- 100g of steak

Type of grilling

- For grilling tomato, we used the over grilling method on the stove

Quality checks

-Vegetables-  
Appearance-  Correct colour, No blemishes 


Preparation- To prepare the tomato we checked that there were no blemishes on it and the skin wasn't wrinkly. We then washed it, took the leaves off and cut it in half ready to be grilled.

Degree of cooking
- The tomato was grilled in a frying pan on the stove for about 5-10 minutes. We knew it was cooked when it was hot and had grill lines on them from the pan.