Chef A states that roasted foods shouldn't be given a resting period. Chef B argues that resting is needed to assist in carryover cooking. Which chef is correct?

C) Chef B is correct.

Resting roasted foods is beneficial as it allows for carryover cooking, where the internal temperature continues to rise after the food is removed from the heat source. This resting period also helps redistribute the juices within the meat, leading to a more flavorful and moist final product.