Difference between roasting and rotisserie

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Reference no: EM133013222

Unit Twenty One:

The Technique of Roasting
Please define in your own words the following:

Key Terms barding larding
carry-over cooking carving
portioning jus
jus lié pan gravy
pan drippings fond
rack resting roasting
rotisserie cooking

pathogens associated with chicken/poultry butcher twine
roasting pan basting deglazing singer trussing

boning knife slicing knife carving station

Study Questions

1. Explain which types of protein, protein cuts, and vegetables are suited for roasting.

2. What is the difference between roasting and rotisserie cooking?

3. What is the proper equipment setup for roasting?

4. Describe the procedure for roasting.

5. Why is basting important during the roasting process?

6. What is barding? Why is it done? What types of ingredients may be used to bard a roast?

7. Describe the three different sauces which can be made from the pan drippings of a roast.

8. Describe the singer method and how it is used to thicken a pan gravy.

9. What is carry-over cooking? Give an example?

10. What is resting? Give an example.

11. What would happen to a roasted item if you carved it without a resting period?

12. What is the main reason for trussing a chicken?

13. Where should a thermometer be inserted in a chicken, in order, to determine doneness?

14. What is the correct internal temperature that must be reached prior to removing poultry from the oven? What is the food safety concern (pathogen) associated with raw and undercooked poultry?

15. What are the three final internal temperatures for the doneness of red meat?

Reference no: EM133013222

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