1. 1. What does the term roasting mean? (VII-317)

2. 1. What does the term roasting mean?
Cooking large cuts of meat or poultry uncovered and without adding water in an oven or oven-type appliance.

3. 2.What pan is ideal for roasting? (VII-317)

4. 2.What pan is ideal for roasting?
A shallow roasting pan with a rack is ideal.

5. 3. What is used to prevent the breast from overcooking when roasting poultry? (VII-317)

6. 3. What is used to prevent the breast from overcooking when roasting whole poultry?
Whole poultry may be tented with aluminum foil at the beginning of roasting.

7. 4. What cuts of meat are recommended for roasting? (VII-318)

8. 4. What cuts of meat are recommended for roasting?
Tender cuts of meat weighing three pounds or more are best.

9. 5. Which of the following would be suitable for roasting? (VII-318)
beef rib rib eye beef blade roast beef arm roast top round tip roasts flank steak rump roast pork leg roasts skirt steak pork loin roasts leg of lamb leg of veal beef flanken style ribs pork shoulder roasts bottom round roast smoked ham beef shank crosscuts eye round roast heel of round roast

10. 5. Which of the following would be suitable for roasting?
beef rib rib eye beef blade roast beef arm roast top round tip roasts flank steak rump roast pork leg roasts skirt steak pork loin roasts leg of lamb leg of veal beef flanken style ribs pork shoulder roasts bottom round roast smoked ham beef shank crosscuts eye round roast heel of round roast

11. 6. Why is a rack used in roasting? (VII-319)

12. 6. Why is a rack used in roasting?
A rack is recommended so that…
a) the meat is held out of the drippings
b) it allows for better circulation of heat for even cooking and true roasting.

13. 7. Which roasts don’t need a rack and why? (VII-319)

14. 7. Which roasts don’t need a rack and why?
A beef rib roast or a crown pork roast need not be placed on a rack because the rib bones usually form a natural rack.

15. 8. Seasonings or flavorings penetrate about ________ into the meat
8. Seasonings or flavorings penetrate about ________ into the meat. (VII-321)

16. 8. Seasonings or flavorings penetrate about ________ into the meat.
1/8 inch

17. 9. What are the major factors which cause variations in roasting time
9. What are the major factors which cause variations in roasting time? (VII-322)

18. 9. What are the major factors which cause variations in roasting time?
a)The size and shape of meat
b) The amount of fat and bone.

19. 10. What are two examples of procedure and equipment variables which cause variations in roasting time? (VII-322)

20. 10. What are two examples of procedure and equipment variables which cause variations in roasting time?
The temperature of the roast when roasting begins and the accuracy of the equipment used.

21. 11. The time between taking the roast from the oven and carving is called ________________. (VII-322)

22. 11. The time between taking the roast from the oven and carving is called ________________.
Standing Time

23. 12. What happens to meat temperatures during the 15-20 minute standing time? (VII-322)

24. 12. What happens to meat temperatures during the 15-20 minute standing time?
Meat temperature will rise 5 to 10 degrees F.

25. 13. Should roasts be started at a high oven temperature to seal in meat juices and should a high temperature be maintained? (VII-323)

26. 13. Should roasts be started at a high oven temperature to seal in meat juices and should a high temperature be maintained?
No. Research proves that a high starting temperature results in greater cooking losses and less meat to serve than when a constant lower temperature is used. In addition, high temperatures result in less even cooking and more spattering making it harder to clean oven pans and the oven.

27. 14. Does cooking more than one family size roast or whole poultry at the same time change the roasting time and temperature for each? (VII-324)

28. 14. Does cooking more than one family size roast or whole poultry at the same time change the roasting time and temperature for each?
No, not as long as there is sufficient air space between the roasts or poultry to ensure hot air can circulate them around them in the oven. The roasting time should be the same as for one if all are the same size.

29. 15. Are very large cuts of meat roasted differently than family size cuts? (VII-325)

30. 15. Are very large cuts of meat roasted differently than family size cuts?
Roasts weighing from 14 to 16 pounds or more are usually roasted at a temperature of at least 325 F. This assures more uniform doneness of the roast.

31. 16. What are the factors that determine cooking time? (3) (VII-326)

32. 16. What are the factors that determine cooking time? (3)
a. cut size b. cut shape c. whether the roast is boneless or with bones.

33. 17. Minutes per pound __________ as the size of the roast increases
17.Minutes per pound __________ as the size of the roast increases. (VII-326)

34. 17.Minutes per pound __________ as the size of the roast increases.
decrease

35. 18. In determining roasting time, it is best to use….. (2) (VII-326)

36. 18. In determining roasting time, it is best to use…..
The approximate roasting schedule and
a meat thermometer

37. 19. If a roasting schedule is used, why bother with a meat thermometer
19. If a roasting schedule is used, why bother with a meat thermometer?(VII-327)

38. 19. If a roasting schedule is used, why bother with a meat thermometer?
The roasting schedule gives approximate times based on averages. It tells about how long the meat or poultry should take. However, meat varies in shape and thickness even though the weight may be the same. A thermometer indicates when that particular roast should be taken out of the oven.

39. 20. What is the best method for knowing when a roast is done?(VII-328)

40. 20. What is the best method for knowing when a roast is done?
The best way to know when a specific roast is done just the way you like it is to use a meat thermometer or probe to know when the meat reaches the desired degree of doneness.

41. 21. Why use a meat thermometer with modern ovens that have a thermostat? (VII-329)

42. 21. Why use a meat thermometer with modern ovens that have a thermostat?
The meat thermometer registers the internal temperature of the roast while the thermostat controls the temperature of the air in the oven.

43. 22. What are three typical modes of operation for automatic meat probes (3)? (VII-330)

44. 22. What are three typical modes of operation for automatic meat probes (3)?
Depending on the type of probe it may… (a) either indicate and signal meat temperature, (b) turn the oven off when a set meat temperature is reached or (c)control oven temperature to reach and then maintain a selected internal meat temperature.

45. 23. If a glass-tube type of household meat thermometer breaks in a roast or turkey, must the food be discarded? (VII-331)

46. 23. If a glass-tube type of household meat thermometer breaks in a roast or turkey, must the food be discarded?
Since not all types of liquid in thermometers are food safe and glass shards may be in various parts of the roast, USDA recommends discarding the entire cut of meat or poultry. Broken pop-up timers are not dangerous however.

47. 24. At what temperature should a roast be removed from the oven
24.At what temperature should a roast be removed from the oven? (VII-332)

48. 24. At what temperature should a roast be removed from the oven
24. At what temperature should a roast be removed from the oven? (VII-332)
5-10 degrees below desired doneness since the internal temperature of the roast will rise that much after it is removed from the oven while waiting to be carved.

49. 25. Why should meat be allowed to stand before it is carved? (VII-333)

50. 25. Why should meat be allowed to stand before it is carved?
A “standing period” makes meat firmer and easier to carve. Meat temperature will continue to rise about 5 to 10 degrees because of the latent heat in the roast.

51. 26. How long a “standing period” is necessary? (VII-333)

52. 26. How long a “standing period” is necessary?
15 to 20 minutes.

53. 27. How long can cooked meat be held at ready-to-serve temperatures (above 140 F) after cooking is completed? (VII-334)

54. 27. How long can cooked meat be held at ready-to-serve temperatures (above 140 F) after cooking is completed?
For optimum eating quality hold no longer than 1 1/2 to 2 hours. However, meat may be held with safety for up to four hours.