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Culinary Arts & Cooking vocabulary · Cooking Methods & Techniques

Roast

Meaning in culinary arts & cooking, with examples

/roʊst/verbCore term

In culinary arts & cooking, roast means: To cook meat, poultry or vegetables with dry heat in an oven, usually at a fairly high temperature so the outside browns. As a noun, a roast is a joint of meat cooked this way.

In Turkish: fırında kızartmak, fırında pişirmek, kavurmak

How it is used

Used for meat, chicken, root vegetables and also for nuts, seeds and coffee beans. Common phrases are roast chicken, roasted vegetables and Sunday roast. In UK kitchens the cook in charge of roasts is the roast chef (rôtisseur).

Example sentences

  1. Roast the lamb at 180°C and let it rest for twenty minutes before carving.

  2. The roasted root vegetables go with the beef special tonight.

Common collocations

  • roast chicken
  • roasted vegetables
  • roast in the oven
  • slow-roast
  • roasting tray
  • bakeTo cook food with dry heat in an oven, especially bread, cakes, pastry, biscuits and dishes covered with a crust or sauce.
  • ovenAn enclosed, heated box used for baking, roasting and keeping food warm. Professional kitchens use deck, convection and combi ovens.
  • searTo brown the surface of meat or fish quickly in a very hot pan or on a grill, creating a dark, tasty crust.
  • core temperatureThe temperature at the centre or thickest part of a piece of food, measured with a probe thermometer to check that it is cooked, cooled or reheated safely.

More terms: Cooking Methods & Techniques

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