Grilling is useful for some vegetables.
1)Fierce heat reaches the surface of the food. This rapidly coagulates and seals the surface protein, helping to keep meat moist and add good colour
and flavour.
2)As long as the food is not pierced, meat will retain more juices when grilled than in any other method
of cooking.
3)The food cooks quickly, so the maximum nutrients and flavour are retained.

Meat can be grilled to various degrees of cooking.
To judge how well cooked the meat is, press it and
look at the colour of the juices:
a. red and bloody juice: rare meat
b. reddish pink juice: underdone (medium) meat
c. pink juice: just-done meat
d. clear juice: well-done meat.

The advantages of grilling are that:
a. it is a fast method and food can be cooked quickly to order
b. grilled food has a distinctive appearance and flavour

c. food is visible during cooking, which helps the chef to keep control
d. grills can be used in view of the customer.

Follow these guidelines when grilling food:
1)Small, thin items must be cooked quickly.
2)Cook all items as quickly as possible; the slower they cook, the drier they will become.
3)Oil the bars and baste/brush the food to prevent dryness.

Health and safety
a. It is advisable to use tongs, slices or palette knives to turn or lift food: tongs for heavier items (eg. steaks)
slices for lighter or delicate items (e.g. fish).
b. When reaching over to food at the back of the grill/ salamander take great care not to burn your arm or
hands.
c. If food is marinated in oil, drain it well before cooking., as excess oil could catch fire on the qrill.