| COOKING METHODS (12 of 25) |
Hospitality
and Catering |
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Oven roasting is the application of:
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| 1) Applied dry heat |
| 2) Forced air convected heat |
| 3) Convected heat combined with microwave energy. |
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| 1) Shelves and temperature must be set.
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| 2) Oven must be preheated. |
| 3) Shape, size & quality of food will affect cooking times. |
| 4) Internal temperature of food is critical in the roasting process. |
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