Standards of Quality For Roasted Items

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. The food should be cooked to the desired degree of doneness, as indicated by a thermometer inserted into the interior. Even foods cooked well done should have a moist interior, not overcooked and dry.
  2. The surface of the food should be attractively browned. Red meats should be well browned. White meats should be a rich golden to golden-brown. Poultry should have a well-browned, crisp skin.
  3. Gravy made from the pan drippings should have an attractive color, a full, rich flavor, and the correct texture. Unthickened jus should have body and not be watery, and thickened gravy should have a good nappé texture and not be thick and pasty.