ROASTING

Question 1

Definition of roasting

Answer 1

Roasting is where food (in particular large pieces of meat) is cooked in an oven while being basted with fat. The fat used in the basting is normally taken from the pan the food is being roasted in.

Types of roasting include - spit, pot, oven

Question 2

Associated culinary terms of roasting

Answer 2

• Carry-over cooking: The continuation of cooking when the roast is removed from the oven. Internal heat retained within the food continues the cooking process
• Trussing and netting: Wrapping meat using twine or elastic net to hold it in shape and allow even cooking.
• Needle test: A meat skewer is inserted into the thickest part of the roast. Colour is used to determine whether the meat is cooked
• Basting: Occurs when a small amount of fat is poured over the food while cooking to retain moisture and help with colouring. Ensures flavour and nutrients are retained/reimported
• Barding: Wrapping meats in thin slices of fat to retain moisture in the meat. → contains flavour and nutrients

Question 3

Suitable foods and recipes for roasting

Answer 3

• Good quality, tender meat (with or without the bone)
• Poultry
• Root vegetables

Question 4

Cooking time and temperature of roasting

Answer 4

Temperature :
Most roasting occurs at 180 degrees celsius
Slow roasting can be done at 100 degrees celsius- and results in less shrinkage

Question 5

Utensils and equipment required for roasting

Answer 5

• Roasting requires roasting pans or racks- these pans have low sides to prevent moisture from collecting around the food, cooks evenly, catches oil to be used for basting
• Size of equipment must be considered e.g. too big will mean the dripping will spread too thin and burn onto the bottom of the pan.
• Ladles, spoons and meat forks are essential for basting the roast throughout the cooking process, as well as moving the roast. Meat fork to change positions of the food in the actual oven, to ensure even cooking
• Thermometer is used to check whether the roast is done. This device should not touch a bone or fat as this create an inaccurate reading. → insert thermometer into the thickest part of the meat
• Oven/ Combi Oven.

Question 6

Principles and practices when roasting

Answer 6

• Meat usually requires trimming or trussing prior to cooking.
• Trussing= the wrapping of meat using twine or elastic net to make it hold its shape and allow even cooking.
• Temperature → depends on size, shape and quality of the meat.
• Higher Temperatures = will seal the meat juices within and promote a brown crust. If left high for too long the meat will dry out. Once optimal colour is reached the heat should be reduced

Question 7

What are characteristics of food/dishes prepared when roasting ?

Answer 7

• Basting of roast meat allows it to retain its colour and prevents it from drying out → as through roasting the moisture evaporates
• Meat is tender
• Meat and vegetables remain moist, with a crust on the outside

Question 8

Effect(s) on the nutritional value of food when roasting

Answer 8

Minimal nutrient loss occurs in this cookery method, as all nutrients lost from the meat and vegetables remain in the cooking liquid and are re-used as part of the gravy/ sauce

Question 9

Safe and hygienic work practices when roasting

Answer 9

• PPE worn as the oven is hot, and that it will be quite heavy
• Follow correct personal hygiene rules prior to cooking
• Ensure cleaning of cooking utensils and containers
• Appropriate size pot is selected
• Use appropriate heat-proof gloves when removing containers from the oven
• Remember the weight of the roasting content when removing from the oven

Question 10

Problems in the cooking process

• Causes
• Indicators
• Corrective action(s)

Answer 10

Weight loss or roast → Varies with the degree of doneness and method of cookery

Food tough and dry → Could be over-cooked; oven temperature was too high; as when cooking the moisture evaporates, meat was not basted enough; turning was not completed; meat needed larding; meat was not suited for roasting

Surface of the meat is burnt - Initial temperature was too high; trussing not completed correctly; overexposure to heat

Uneven cooking → using a rack to allow heat to be evenly transferred, and to use trussing

Surface of the meat is not brown → Oven not hot enough

Question 11

Environmentally friendly work practices

• Efficient use of resources, water and energy
• Management of kitchen waste

Answer 11

• Little wastage as all the meat can be used → trim meat prior to roasting, thus allowing all parts of the meat to be consumed
• Fat is removed prior to cooking/ throughout and can be used as part of the basting method
• Use leftover liquid in the roast to turn into a gravy
• Roasted foods can be reheated, however it changes the desired texture → crunchy potatoes to soft