The Food Technology Web Site


Roasting

Definition

Roasting is cooking in dry heat in an oven or on a spit with the aid of fat or oil. Radiant heat is the means of cooking when using a spit; oven roasting is a combination of convection and radiation.

 

Methods

There are two ways of roasting:

 

Advantages

 

Disadvantages

 

Examples of foods which you might choose to cook by roasting:

Meat e.g. lamb (best end), beef (sirloin), pork (leg), veal (stuffed breast)

Poultry and game e.g. chicken, duck, pheasant

Vegetables e.g. potatoes, parsnips.

 

Return to Cookery Processes

 


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Summarised and reproduced with permission from Hodder & Stoughton

Full text available in Practical Cookery by Cesarani, Kinton & Foskett.