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 in relation to the fire?
Show answer & explanation
Correct answer: A
Explanation
The correct answer is option 1 i.e. Spit-roasting.
Spit-roasting is the method of cooking where food, usually meat, is skewered on a spit (a long rod) and rotated slowly over a source of heat.
This method relies on both direct high heat from the fire and air convection to cook the food evenly. The rotation of the spit ensures that the food is cooked on all sides, resulting in a uniformly cooked dish with a crispy exterior.