What’s the Difference Between Roasting and Baking?
While these cooking methods are nearly identical in today’s kitchen, there’s actually a few things that set them apart.
STRUCTURE OF THE FOOD
This is the primary factor that sets these cooking methods apart. Roasting involves cooking foods that already have a solid structure before the cooking process begins (think, meat and vegetables). Baking involves that lack structure early on, then become solid and lose their “empty space” during the cooking (think, cakes and muffins).
Various sources note that the temperature setting on the oven also distinguishes these two cooking method. Roasting requires a higher temperature (400 degrees F and above) to create a browned, flavorful “crust” on the outside of the food being cooked, while baking occurs at lower oven temperatures (up to 375 degrees F).
While many baked goods contain fat within, an outer coating of fat, such as vegetables or meat brushed with olive oil, is an indicator of roasting.
Roasting is typically done in an open, uncovered pan, while items that are baked may be covered.
***** This information was taken from a website called ‘THE KITCHN’ *****