Professional Cooking Practice Exam

Baking and roasting primarily differ in the types of foods they are associated with and the cooking techniques utilized for each. Baking usually refers to the method of cooking using dry heat in an oven, and it is typically applied to breads, pastries, cakes, and other similar items. This method allows for even cooking and often contributes to the development of structure and texture in baked goods, which is critical for their success.

Roasting, on the other hand, involves cooking meats and vegetables using dry heat as well, but it is often performed at higher temperatures than baking. This method intensifies flavors and caramelizes the surface of the food, creating a desirable flavor and texture. While roasting is often associated with meats, it is also commonly used for root vegetables and other hearty produce.

Understanding this distinction highlights that while both methods utilize dry heat in an oven, the focus on different types of foods is what primarily differentiates baking from roasting. This makes the answer related to the specific categories of food preparation the correct choice, as it encapsulates the core difference between the two culinary techniques.