Which statement correctly describes baking, roasting, and broiling?

• A. Roasting uses enclosed heat; baking uses direct heat; broiling uses high dry heat.
• B. Broiling uses enclosed heat; baking uses direct heat; roasting uses moist heat.
• C. Baking is enclosed heat; roasting is high heat; broiling is direct heat.
• D. Baking is done on the grill; roasting is done in a microwave; broiling is low heat.

Answer: (C)

The way heat is delivered to food distinguishes baking, roasting, and broiling. Baking uses enclosed heat in an oven, with hot air circulating around the food to cook it evenly from all sides. Roasting also uses the oven, but at higher temperatures to promote browning and a flavorful crust on meats and vegetables. Broiling relies on direct radiant heat from a nearby source, typically from above, so the food is exposed to intense heat with little surrounding air, producing quick browning.

That combination—baking as enclosed heat, roasting as high heat, and broiling as direct heat—fits how each method actually works, making it the best description. For context, you’d bake a casserole, roast a chicken, and broil a steak, each using a distinct heat approach to achieve the desired texture and flavor.