Student self-study worksheet 06/01/2015
Lecturer….Mr Whitson
Unit 609 Prepare and cook food by baking, roasting and grilling

You are to research the following questions that relate to this unit:

Q What does the word accompaniment mean?
A. Something that you eat or drink with something else: A dry champagne makes the ideal accompaniment for/to this dish.

List as many roasting methods as you can find A low-temperature oven, 95°C to 160°C (200°F to 325°F), is best when cooking with large cuts of meat, turkey and whole chickens. This is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a more tender product. More of the collagen that makes meat tough is dissolved in slow cooking. At true roasting temperatures, 200°C (400°F) or more, the water inside the muscle is lost at a high rate Cooking at high temperatures is beneficial if the cut is tender enough—as in filet mignon or strip loin—to be finished cooking before the juices escape. A reason for high temperature roasting is to brown the outside of the food, similar to browning food in a pan before pot roasting or stewing it. Fast cooking gives more variety of flavour, because the outside is brown while the centre is much less done. The combination method uses high heat just at either the beginning or the end of the cooking process, with most of the cooking at a low temperature. This method produces the golden-brown texture and crust, but maintains more of the moisture than simply cooking at a high temperature, although the product will not be as moist as low-temperature cooking the whole time. Searing and then turning down to low is also beneficial when a dark crust and caramelized flavor is desired for the finished product. Note that searing in no way "locks in" moisture: moisture loss is simply a function of