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GCSE Food Preparation and Nutrition · key term
Cooking food in a hot oven without adding extra fat as a cooking medium.
Used by AQA
Paper 1
Revise: Using the OvenBaking and roasting generally use a hot oven. Casseroles, tagines and braising use slower cooking at a lower temperature in a covered pot. Choose the method to suit both the ingredients and the texture you want to achieve.
When comparing baking and roasting, discuss added fat during cooking: a cake may contain fat in its mixture but is still baked.
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