1. slide 1 NZQA UNIT STANDARD 13278 V3 COOKERY Cook food items by roasting

2. slide 2 Roasting definition Roasting is cooking in dry heat with the aid of fat or oil. Roasting is best suited to tender, more expensive cuts of meat, and to hard vegetables such as potatoes, pumpkin, yams, kumara, parsnip, carrot, onion and garlic.

3. slide 3 Oven Roasting This is cooking in a heated box with the aid of clarified fat or oil which is continually basted over the food, this ensures that the food is kept moist and allows for colouring. Tender meat joints and a variety of vegetables are suited to oven roasting. Skilled regulation of the heat and careful attention to the cooking are important. For this reason equipment used to cook the food should be pre-heated.

4. slide 4 Spit Roasting This is cooking meat or poultry by rotating it over or in front of a fierce heat. Once again, the oil or fat should be continually basted over the food, this ensures that the food is kept moist and allows for colouring and a distinctive flavour to develop.

5. slide 5 Answers to Activity 20 Roasting is cooking in dry heat with the aid of fat or oil. Roasting is best suited to tender, more expensive cuts of meat. Food that has been roasted should have a distinctive brown exterior, a rich flavour and sometimes a crisp external texture. Oven roasting is cooking in a heated cavity with the aid of clarified fat or oil, which is continually basted over the food. This ensures that the food is kept moist and allows it to colour. Spit roasting is cooking meat or poultry by rotating it over or in front of a fierce heat.

6. slide 6 Poultry suitable for roasting whole chicken thigh / leg breast wing

7. slide 7 Examples of pork cuts suitable for roasting leg loin (bone in)

8. slide 8 Tender cuts of beef best suited to roasting

9. slide 9 Tender cuts of lamb best suited to roasting

10. slide 10 Some examples of lamb cuts best suited to roasting or frying rack leg shoulder

11. slide 11 Vegetables best suited to roasting Generally root vegetables and those vegetables that are firm in their raw state such as: potatoes kumara parsnip pumpkin yams carrots.

12. slide 12 Answers to Activity 21 JLCARROTHP HMAVDLGAEU PQFMAINHLM TPHLBEEFMP UEPARSNIPK RKUMARARQI KOPPTKTWJN ENGUKROPBV YCHICKENKW POTATOPYAM

13. slide 13 Answers to Activity 22 Number of people Amount of meat Amount of vegetables 2 200- 300g 4 400- 600g 6 600- 900g 101kg- 1.5kg

14. slide 14 Roasting times for meat Meat Degree of cooking Time BeefMedium rare 15 mins per 500g, plus 15 mins extra BeefMedium 20 mins per 500g, plus 15 mins extra LambMedium rare 15 mins per 500g, plus 15 mins extra LambMedium 20 mins per 500g, plus 20 mins extra PorkWell done 25 mins per 500g, plus 25 mins extra ChickenWell done20 mins per 500g, plus 20 mins extra