Roasting, Baking, and Barbecuing

The roasting and barbecuing procedures are explained in detail in Chapter 15. Note that the core recipe illustrating the roasting procedure is Roast Chicken. If you have completed that unit, you had the opportunity to practice this cooking method with an inexpensive product. In this chapter, the first recipe illustrating the roasting method involves greater food cost, so it is especially important to review the procedure thoroughly. Note also that, unlike the roast chicken in Chapter 15, the beef roast recipe here includes the procedure for making an unthickened jus. If a thickened gravy is desired, a separate recipe follows.