Title: Demonstrate roasting.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food-Preparation Techniques

Demonstration should include

- defining the term roasting–a dry heat cooking method that heats food by surrounding it with hot dry air in a closed environment, such as an oven, and is typically used for meats, poultry, game, and vegetables
- identifying when it is appropriate to roast food, including why roasting is used for larger products that need to cook longer.

Process/Skill Questions:

Thinking

- What foods are associated with roasting?
- What skills are needed to prepare products to be roasted?
- How long should one let the roast rest before carving, and why is it important to let it rest?

Communication

- What are the similarities and differences among dry-heat cooking methods?
- What is the difference between roasting and baking?

Leadership

- What procedures are needed for roasting?
- What factors should be considered when roasting?
- What are the considerations for roasting food products with economy in mind?

Management

- What products are appropriate for roasting?
- What equipment is needed for roasting?
- What criteria can help decide what food preparation techniques to use when developing a menu?