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COOKING METHODS (11 of 25)
 Hospitality and Catering
ROASTING (2 of 5)
Effects of roasting

The initial heat seals the surface thus preventing the escape of natural juices.

roasted vegetables on tray
The heat is then reduced to prevent the outer surface burning.
Basting has a crisping effect with potatoes but not with vegetables.
Because of the high moisture content of vegetables when roasted they tend to soften after roasting

roasted vegetables on plate

 Advantages of roasting
1) High quality foods are tender & succulent when roasted.
2) Foods take on a very distinctive and agreeable flavour.
3) Accurate temperature control is possible.
Definition & Purpose Effects & Advantages Method Techniques Equipment