What distinguishes baking from roasting?

The distinction that baking generally involves smaller items while roasting involves larger ones is accurate. In culinary practice, baking typically refers to the cooking method used for items like bread, pastries, cakes, and casseroles, which are often smaller and usually placed in a pan or dish. On the other hand, roasting is primarily associated with cooking larger pieces of food, such as whole meats and large vegetables, where the food is often exposed to direct heat in an oven without any covering.

In culinary terminology, roasting involves cooking food at higher temperatures with dry heat, which promotes browning and the development of complex flavors through caramelization. This method is ideal for larger items as they require a longer cooking time to ensure that the heat penetrates to the center, allowing for even cooking.

While aspects such as heat type and temperature can be crucial for both methods, this particular distinction—larger versus smaller items—effectively highlights the fundamental difference in their applications and techniques within the culinary arts.