Standards of Quality for Broiled and Grilled Items

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Foods should have a well-browned but not burned or excessively charred surface, showing noticeable grill marks.
  2. The surface of the foods should look moist, not dried out.
  3. Foods should be cooked to the correct degree of doneness. Even well-done items should not be overcooked and dried out or tough.
  4. Food should have a crisp surface and moist interior.
  5. Foods cooked on a grill should have a somewhat smoky, “chargrilled” flavor. This flavor is created by fats dripping onto the heat source and creating smoke. Foods from a wood-fired grill should have an even more noticeable smoky taste. Broiled foods, on the other hand, are cooked under, not over, the heat source, so lack this chargrilled flavor, but they should still have the flavor of well-browned foods.
  6. If the food item was marinated or seasoned before grilling, the flavor of the seasonings should be in balance and not overpower the flavor of the meat, poultry, or seafood item.