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Crosshatch marks - PowerPoint PPT Presentation

GRILLING/BROILING TERMINOLOGY AND TECHNIQUE

GRILLING/BROILING TERMINOLOGY AND TECHNIQUE. GRILLING. Heat Source is below the object being grilled Radiant Heat (Direct Heat) No liquid added to food or pan Can help food develop different flavor (char, smoke from wood used, etc) Crosshatch marks (little diamond marks on steak) .

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Crosshatch marks - PowerPoint PPT Presentation

GRILLING/BROILING TERMINOLOGY AND TECHNIQUE