| COOKING METHODS (10 of 25) |
Hospitality
and Catering |
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| Roasting is cooking in dry heat with the aid of fat in an oven or on a spit. |
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| The purpose of roasting is to make the food easy to digest, safe to eat, palatable and to add variety to the menu. |
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* Potatoes |
* Parsnip |
| * Onions |
* Sweet potato |
| * Jerusalem artichokes |
* Peppers |
| * Carrots |
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