frequently used in a wrong sense, the actual conditions of the process
should be thoroughly understood. In both broiling and the original
method of roasting, the heat is applied directly; that is, the food is
exposed directly to the source of heat. Actual baking differs from these
processes in that it is done in a closed oven or by means of heated air.
Starchy foods, such as bread, cakes, and pastry, are nearly always
baked, and gradually other foods, such as meats, fish, and vegetables
are being subjected to this method of cooking. In fact, persons who are
skilled in cooking use the oven more and more for things that they
formerly thought had to be cooked in other ways. But the name that is
applied to the process depends somewhat on custom, for while meat that
is cooked in the oven is really baked, it is usually termed roasted
meat. It seems strange, but it is nevertheless true, that ham cooked in
the oven has always been termed baked, while turkey cooked in exactly
the same way is said to be roasted.


COOKING WITH MOIST HEAT

33. The methods of cooking with moist heat, that is, through the medium
of water, are boiling, simmering, steaming, dry steaming, and braizing.
In every one of these processes, the effect of moist heat on food is
entirely different from that of dry heat. However, the method to be
selected depends to a great extent on the amount of water that the food
contains. To some foods much water must be added in the cooking process;
to others, only a little or none at all. If food is not placed directly
in large or small quantities of water, it is cooked by contact with
steam or in a utensil that is heated by being placed in another
containing boiling water, as, for example, a double boiler.