By Sumit Manwal, Founder, Hospitality Vacancy
Every chef I have hired could explain the basic methods of cooking clearly; it is the foundation of kitchen work and a favourite interview question for commis chefs.
Here is roasting explained: what it is, how it works, which foods suit it and the points to remember.
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The term roasting is given to three different techniques of cooking. In all cases, the term refers to a dry method of cooking involving either the addition of fat/oil or the use of foods with high-fat content. The three techniques are Spit-roasting, Pot-Roasting, and Oven Roasting
Spit Roasting
This is the traditional use of the term roasting and is only applicable to cooking meats. It could be more accurately described as slow grilling as it involves cooking by radiated heat, on a spit, over a very fierce glowing fire. The meat is prevented from drying out by the constant rotation of the spit which allows the meat to baste itself with hot fat which oozes from the surface.
Pot Roasting (Poêle’)
Pot roasting uses a cooking utensil with a fight fitting lid. It is not a true roast because it uses moist heat. i.e. steam trapped under the lid of the closed utensil. The food is cooked with a vegetable called Matignon and butter (the only type of fat suitable) or mirepoix. Just before it is fully cooked the lid is removed to allow the steam to escape and the dry heat to colour the food. The juices and veg are used to make the accompanying sauce. Pot roasting is suitable for duck, poultry, game.
Note: Matignon: An edible mirepoix that is often used in Poele’ed dish. Typically, Matignon includes two parts of the carrot, one part celery, one part leeks, one part onion, one part mushroom, and one part ham and bacon. Oven Roasting Food is cooked in an oven by dry heat at quite high temperatures. A small amount of fat or oil is used to stop the food drying out. Heat transfer: Radiation, Convection, Conduction Advantages
- Minimal fire risk
- Meat juices from the meat can be used for gravy which enhances the flavor
- Gives a variety to the menu
Disadvantages
- Constant attention is required
- Losses of nutrients like amino acids
Safety Rules
FAQ
What is the difference between roasting and baking?
Both use dry heat in an oven. Roasting usually refers to meat, poultry and vegetables, often basted with fat; baking usually refers to breads, pastries and cakes.
Why do kitchen interviews ask about cooking methods?
Because they show whether a candidate understands how heat changes food, which affects taste, texture, safety and consistency.
Your next step
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- Hotels hiring: Register as an employer on Hospitality Vacancy.
Related reading on this blog
- Method of Cooking: Poaching Explained (Principles, Foods and Tips)
- Method of Cooking: Broiling Explained (Principles, Foods and Tips)
- Method of Cooking: Frying Explained (Principles, Foods and Tips)
About the Author
Sumit Manwal is the founder of Hospitality Vacancy (since 2017) and has 20+ years of experience in hospitality. He received the "Excellence in Hospitality Sector of Uttarakhand" award, presented by Shri Dhan Singh Rawat ji (January 2023), and the Dainik Jagran inext Uttarakhand Ratan Samman for Excellence in Hospitality & Education, presented by Shri Bhagat Singh Koshyari ji (2023). He helps hotels build reliable teams and professionals grow their careers.
📧 Contact: manwal@hospitalityvacancy.com | 🔗 LinkedIn
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