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Roasting and Baking

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

The general procedures for roasting and baking are explained in detail in Chapter 14. Review for a discussion of low-temperature roasting. However, there are some differences in the ways poultry items are handled. The guidelines below should be observed.

Remember that poultry items are almost always cooked well done (except for squab and game birds).

Please note that the core recipe for roast chicken is found in Chapter 14 following the basic roasting procedure.

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