roasted

• roasting uses dry heat from an oven
• roasting is usually done at a higher temperature than baking, so foods cook and brown more quickly
• fat is often added to the outside of the food, eg potatoes or veg to help it brown and stay moist
• fat can be added or the fat that has melted from the food can be put back on top - this is called basting
• heat is transferred around an oven by radiation and convection and through the food by conduction
• common types of food that are roasted include:

  • large cuts of meat
  • potatoes
  • vegetables
  • chestnuts
• advantages of roasting:

  • extra fat and a high temperature helps to brown and crisp the outside of food, which looks and tastes delicious
  • the fat from roasted meat can be used to cook other food eg potatoes or fried bread
  • roasted food can be tasty and moist
  • roasting can produce meat with a rare centre
• disadvantages of roasting:

  • roasted food isnt always that healthy as extra fat is often added
  • just like baking, it takes a long time to roast food and uses a lot of energy