Grilling Assessment

Grilling

Bacon
The food item we grilled was shoulder bacon. To ensure the bacon was safe to eat, we checked the appearance and the smell. It was a pink colour and it smelled fresh. If the bacon was not safe to eat it would have been a brownish colour and would have smelled bad. To prepare the bacon we cut off the excess fat and placed it on a lined baking tray ready to grill in the oven.

We cooked the bacon in the oven for 5-10 minutes at 150.C using the over grilling technique. We knew the bacon was cooked because it was golden and crispy looking.

To accompany the bacon we served it with pancakes and banana slices. We also had maple syrup to drizzle over once we had dished everything up. We each had 2 pancakes, 2 slices of bacon, and one banana - sliced.


Tomato
The second food item we grilled was a tomato. To ensure the tomato was eatable we checked for any discolouration or blemishes. The tomato was a nice red colour with no blemishes or discolouration. The tomato smelled fresh and delicious. If the tomato was not fresh and ready to eat it would be squishy with blemishes or bruises on the skin. To prepare the tomato for consumption we washed it, removed the leaves and cut it in half. Before grilling we preheated the grill and sprayed it with cooking oil. We grilled the tomato using the under grilling technique.

We grilled the tomatoes for about 10 minutes on a medium heat. We knew when the tomato was cooked because it was hot and had grill lines on the part we grilled.

When we presented our dish we served it with breakfast sausages, toast, and scrambled eggs. We seasoned it with salt and pepper, and served it with tomato sauce. We each had one half of a tomato, two breakfast sausages, one slice of bread and a quarter of a cup of scrambled eggs.