When roasting, you would most likely use alternative basting liquids such as oil or marinades if the food

Question

Question 8 options:

A)

didn't release enough fat to baste itself.

B)

was marinated, but the oven hadn't been preheated.

C)

released excess fat, requiring constant degreasing.

D)

was moist and in danger of falling apart.

Answer 1

The correct answer is:

A) didn't release enough fat to baste itself.

When roasting, if the food does not release enough fat on its own, alternative basting liquids like oil or marinades are used to keep the food moist and enhance flavor.