Food is gratinated, using high temperatures, from below only.

Question

BlackTom AI · Accepted Answer

Topic at hand is the method of gratination, which involves browning or crisping the surface of a dish using high heat.
Option 1: 'True' — The statement claims gratination is done from below only. This would suggest cooking with heat rising from beneath, which is not how gratination is typically achieved; the hallmark of gratination is exposing the top surface to high heat to melt and brown cheese or breadcrumbs. Therefore this option mischaracterizes the standard technique.
Option 2: 'False' — This correctly identifies that gratination is achieved with intense heat and is conventionally applied from above (top broiling/gratinee) to create a browned, bubbly crust. While some finishing steps might involve brief top exposure, the defining feature is top heat, not bottom heat, so the idea of 'from below only' is incorrect.
Why the other choices are flawed: If one were to say it’s done from below only, this ignores the purpose of gratination, which is to develop surface browning and a delicate crust using radiant heat from the top; heat from below would either cook ingredients differently or fail to brown the top appropriately. The concept of utilizing only bottom heat contradicts common culinary practice for gratins, where the cheese or crust is intended to be browned on the topmost layer.
In summary, the statement claiming gratination uses high temperatures from below exclusively conflicts with the recognized technique, which emphasizes browning at the surface from the top side.

HFe1_CUT A FS25 Basic Principles of Cooking and Food Science

Food is gratinated, using high temperatures, from below only.

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