Cook & Finish Basic Meat Dishes - Unit 229

Because it uses less oil and retains more nutrients and flavor

Because it cooks meat at a lower temperature

Because it requires marinating the meat

Because it always uses electric grills

Sauté

Griddle

Stir fry

Poaching

Meat juices are retained in the liquid

Results in high evaporation

Nutrients are conserved

Tenderises tough food

To add color to the food

To prevent the escape of natural juices

To cook the food faster

To make the food crispier

Roasting

Frying

Grilling

Boiling

Pale pink meat

Excessive fat

Weight and shape

Dark red color

60°C

63°C

70°C

75°C

Grilling retains more nutrients and flavor in the meat.

Grilling makes the meat lose more juices than other methods.

Grilling is slower than other cooking methods.

Grilling requires piercing the meat with a fork.