Question : 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 with the fire?
Option 1: Spit-roasting
Option 2: Braising
Option 3: Poaching
Option 4: Stewing
Correct Answer: Spit-roasting
Solution : The correct option is Spit-roasting.
Roasting typically involves placing the food, such as meat or vegetables, on a rack or spit and exposing it to radiant heat from an open flame or in an oven. The high heat helps to develop a flavorful crust on the outside while cooking the interior slowly and evenly.
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