TOASTING
1. Definition:
Toasting is a method of cooking in which the heat reaches the food directly from the fire. It is used mainly for bread.
2. Rules for toasting:
(1) Have a clear, hot fire.
(2) Cut bread in slices from one third to one half an inch thick.
(3) Hold the food at some distance from the fire, in a gentle heat at first, to dry and heat the surfaces. This drying may be done in the oven.
(4) Then hold the dried, hot surfaces in a strong heat, to brown and crisp them.
(5) Serve so that the surfaces will not become steamed from the moisture still contained in the slices. Put the toast in a toast-rack or stack it on a hot plate. Buttered toast may be piled.
3. Effects of toasting:
(1) To heat and dry the surface of the food.
(2) To brown and crisp the surface.
(3) To change the flavour.
(4) To change the starch of the surface into a brown substance, which is a form of sugar, and more digestible than starch.
BROILING
1. Definition:
Broiling is a method of cooking in which the heat reaches the food directly. It is used mainly for meat and fish in slices or thin portions.