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ROASTING

The term roasting generally refers to the cooking of prime quality foods in an oven, by dryconvected heat.

But as we shall see later in this section there are many ways of cooking which are referred toas Roasting each with their own characteristics.

It is essential that foods selected for this prime method of cookery are of prime quality.Prime quality butchers joints, young poultry, good quality game (furred or feathered) and firstclass vegetables.

The heat transference for roasting will vary according to the method being used. We willconcentrate here on the most common method of oven roasting.

Roasting may combine three methods of heat transfer: Conduction, convection and radiation

The hot air inside the oven cavity is CONVECTED (assisted by a fan), when it comes intocontact with the surface, heat is CONDUCTED through the food. Rays of heat from the heatsource are also absorbed so that cooking by RADIATION also occurs to a limited extent.

The temperature range will depend upon the method employed, the type of commodity andthe equipment used.

The internal temperature of meat will vary from 60 degree C to 80 degree C depending uponthe type of meat and the degree of cooking required. Meat thermometers or probes can beused to record exact internal temperatures. Many chefs however rely on experience only.

FOOD COMMODITIES FOR ROASTING:

FOOD COMMODITY DEGREE OF COOKING MENU EXAMPLE

Chicken Well Done Roast Stuffed Chicken

Duckling Well Done Roast Duckling withorange Salad

Guinea Fowl Well Done Roast Guinea Fowl

Loin of Pork Well Done Roast Loin of Pork withSage and onion stuffingand apple sauce

Potatoes Well Done Pommes Chateau

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IMPORTANT POINTS:

(1) Suitable for prime quality meat, poultry, game and vegetables.

(2) No liquid added.

(3) No cover used.

(4) Baste frequently.

(5) Meat must be rested after cooking and before jointing or carving.

METHODS OF ROASTING:

TRADITIONAL:

Roasting by traditional methods is carried out in a conventional oven, either powered by gasor electricity. Roasting by this method depends upon convected heat and although it hasbeen in use for many years does have some disadvantages, e.g. uneven heat distribution.

MODERN:

Modern forced air convection ovens as they are powered by gas or electricity. They have theadvantage of built-in fans, which circulate the hot air inside the oven cavity. It is therefore

possible to stack trays in the oven at different levels and for all the goods to be cookedevenly. The hot air that is forced to circulate inside the oven is almost equal in temperaturethroughout, which as previously stated is not true of a conventional oven.

ALTERNATIVES:

There are also lesser-known ways of roasting: Spit roasting, rotisserie, tandoor etc.,

ACCOMPANIMENTS:

The traditional accompaniments to roasted meats are:1) Roast gravy: Jus roti, made from the natural juices from the joint with the addition of theappropriate types of brown stock.

2) Picked Bunches: Pluches of watercress.

Other suitable accompaniments may be served with specific joints.

Source: Foundation stage OCLD: Module F101 A