Demonstrate roasting.

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 a roast rest before carving, and why is it important to let it rest?

Communication

• How do dry-heat cooking methods compare?
• 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?