How does baking differ from roasting?

Baking and roasting are both dry heat cooking methods that utilize an oven, but they are typically distinguished by their specific techniques and the types of food they are designed to prepare. The correct answer highlights a notable difference in the use of fats between these two methods.

Baking often refers to the process used primarily for preparing dishes such as breads, pastries, and cakes, and it typically requires little to no additional fat. Though some baked goods may incorporate fats during preparation, they are not essential for the dish to be considered baked. The focus in baking is on the transformation of ingredients like flour and sugar through heat.

On the other hand, roasting is a method that is generally employed for cooking meat and vegetables. It often involves the addition of fats, such as oil or butter, which aids in flavor development and browning while providing moisture to the food. Roasting enhances the natural flavors of the food being cooked and promotes a golden-brown exterior through the Maillard reaction, a key process in cooking.

Understanding this distinction is important for culinary practices, as it helps chefs choose the appropriate technique based on the desired outcome of the dish they are preparing.