ROASTING TERMINOLOGY AND TECHNIQUE

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ROASTINGTERMINOLOGY AND TECHNIQUE
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ROASTING

• Large Pieces of Meat
• Whole tenderloin
• Turkey/Chicken
• Leg of Lamb
• Whole fish

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Equipment for Roasting

• Equipment
• Roasting pan
• Complete with rack
• Heavy enough to avoid scorching
• Basting Brush
• Thermometer (be aware of carry-over cooking)
• Butchers twine
• Carving knife and fork

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Baking

• Smaller cuts of protein (Portions)
• Baking time is usually shorter
• Usually requires pre-searing of meat
• Cooking, as with roasting is uncovered
• Sauces finished a la minute

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Other methods of Roasting

• Spit-Roasting
• Cooking on a rod, just like the cavemen
• Poêléing
• -known as Butter Roasting (which is easier to
  say)
• Smoke-Roasting
• -AKA hot-smoking
• -used when time is more of the essence