In which method of cooking is food heated slowly over a source of heat and cooked by high heat and air convection depending on the position of the food in relation to the fire?

The correct answer is Spit-roasting.

Key Points

• In spit-roasting, the food is skewered on a spit and rotated slowly over a source of heat.
• The heat source can be an open flame or hot coals, and the food is cooked by the radiant heat and hot air that surrounds it.
• Spit-roasting is often used for large cuts of meat, such as whole chickens or pigs, and can result in a crispy, flavorful exterior and juicy interior.
• This method of cooking requires constant attention and turning off the spit to ensure even cooking.

Additional InformationBraising

• Braising involves cooking food slowly in a covered pot with a small amount of liquid, such as broth or wine.
• The food is first seared on the stovetop to develop flavor, then simmered in the liquid for a long period of time.
• This method is often used for tough cuts of meat, as the slow cooking and liquid help to tenderize the meat.
• Braising can result in a flavorful, tender dish with a rich sauce.

Poaching

• Poaching involves cooking food in a liquid that is just below boiling point.
• The liquid can be water, broth, or other flavorful liquids, and the food is typically submerged in the liquid.
• This method is often used for delicate foods, such as fish or eggs, as it is a gentle cooking method that helps to retain moisture and flavor.
• Poaching can result in a tender, moist dish with a subtle flavor.

Stewing

• Stewing involves cooking food slowly in a covered pot with a larger amount of liquid than braising.
• The food is typically cut into smaller pieces and simmered in the liquid for a long period of time.
• This method is often used for tougher cuts of meat, as the slow cooking and liquid help to tenderize the meat.
• Stewing can result in a flavorful, tender dish with a rich sauce.