| COOKING METHODS (13 of 25) |
Hospitality
and Catering |
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| Frequent moistening of the joint with the cooking fat and juices is essential to prevent food drying and aid glazing (colouring) or crisping. |
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By using a small office or vegetable knife the roasted vegetables or potatoes should offer little resistance when pierced. The centre should be soft not firm or woody. |
| In the case of roasting vegetables the cooking time is not long and needs careful timing to coincide with the rest of the meal. |
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