SS1 Catering Craft Practices Lesson Note on Roasting

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SUB-TOPIC 2: ROASTING

Roasting is cooking in dry heat with the aid of fat or oil in an oven or on a spit. Radiant heat

is the means of cooking when using a spit; oven roasting is a combination of convention and

radiation. There are three methods of roasting. They include:

1. Spit Roasting: This is the placing of prepare foods (meat, poultry) on a rotating spit over or in front of fierce radiated heat.
2. Oven Roasting: Foods are prepared and placed in a roasting tray and placed into the oven. The food is cooked either by applied dry heat, forced air-converted or converted heat combined with microwave energy.

• Pot Roasting: Cooking on a bed of root vegetables in a covered pan. To prevent the base of the product burning or overcooking, the food can be placed on a trivet. Trivet consists of chopped vegetables or bones of the product you are roasting. The foods should be basted with either fat or oil to keep the food moist and help in the caramelization of the finished product. It will also enhance the visual appeal of the dish.

REASONS

• To cook food so that it is tender, easy to digest, safe to eat and palatable.
• To give variety to the menu and diet

EFFECT

• The surface protein of the food is sealed by the initial heat of the oven.
• Escape of natural juices is prevented by heat
• When food is lightly browned, the oven temperature is lowered to cook the inside of the food without hardening the surface.

ADVANTAGES

1. Good quality meat and poultry is tender and succulent when roasted
2. Meat juices issuing from the joint can be used for gravy and to enhance flavor

• Both energy and oven temperature can be controlled

1. Access, adjustment and removal of times is straight forward
2. Minimal fire risk

STEAMING

This is cooking by moist heat. Food is cooked in the steam produced by a boiling liquid. The foods is placed in a mold or container and placed on perforated dish over the boiling liquid.

Methods of Steaming

• Atmospheric Steaming: Food is kept in cooking vessels and placed above boiling liquid/water. The steam from the boiling water heals the vessel and cooks the food.
• High Pressure Steaming: This is carried out in the pressure cooker that works on the principle that higher pressure will produce higher heat, causing food to cook faster.
• Combination Steaming: ‘Combi’ oven is used. It combines dry heat and steam in the oven chamber. This helps to add a little moisture to the cooking process.

Reasons: Food steamed for the following reason

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