What does 'carryover cooking' refer to when roasting meats?
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Get StartedWhat does 'carryover cooking' refer to when roasting meats?
Options:
- The meat continues to cook after being removed from heat as internal temperature rises
- Searing meat at high heat to lock in juices before roasting
- Cooking meat quickly on both sides then finishing in the oven
- Resting meat under foil to cool it rapidly
Correct answer: The meat continues to cook after being removed from heat as internal temperature rises
Explanation: Carryover cooking is the internal temperature rise that occurs after removing meat from heat due to retained heat; typical rise is about 5–10°C (9–18°F), depending on roast size.
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