By Sumit Manwal, Founder, Hospitality Vacancy
Every chef I have hired could explain the basic methods of cooking clearly; it is the foundation of kitchen work and a favourite interview question for commis chefs.
Here is broiling explained: what it is, how it works, which foods suit it and the points to remember.
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The cooking process known as broiling consists in exposing directly to the source of heat the food that is to be cooked; that is, in cooking it over or before a clear bed of coals or a gas flame.
The aim of broiling is to retain the juices of food and develop flavor.
As it is a quick method, foods that are not tender, as, for example, tough meats, should not be broiled, because broiling does not help to render their fibres more tender. In applying this cooking process, which is particularly suitable for tender portions of meat and for young fowl, the food should be exposed to intense heat at first in order to sear all surfaces quickly\ and thus retain the juices.
Method
At the beginning of the cooking, the article that is being broiled should be turned often; then, as soon as the outside is browned, the heat should be reduced if possible, as with a gas stove, and the article allowed to cook until done. If the broiling is done over coals, it is necessary to continue the turning during the entire process. While broiling produces an especially good flavor in the foods to which it is applied, provided they are not tough, it is not the most economical way of cooking.
FAQ
How is broiling different from grilling?
Broiling cooks with heat from above; grilling usually cooks with heat from below. The terms are used differently in different countries.
Why do kitchen interviews ask about cooking methods?
Because they show whether a candidate understands how heat changes food, which affects taste, texture, safety and consistency.
Your next step
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Related reading on this blog
- Method of Cooking: Boiling Explained (Principles, Foods and Tips)
- Method of Cooking: Grilling Explained (Principles, Foods and Tips)
- Method of Cooking: Roasting Explained (Principles, Foods and Tips)
About the Author
Sumit Manwal is the founder of Hospitality Vacancy (since 2017) and has 20+ years of experience in hospitality. He received the "Excellence in Hospitality Sector of Uttarakhand" award, presented by Shri Dhan Singh Rawat ji (January 2023), and the Dainik Jagran inext Uttarakhand Ratan Samman for Excellence in Hospitality & Education, presented by Shri Bhagat Singh Koshyari ji (2023). He helps hotels build reliable teams and professionals grow their careers.
📧 Contact: manwal@hospitalityvacancy.com | 🔗 LinkedIn
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