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

Question

Question 11 options:

A)

didn't release enough fat to baste itself.

B)

released excess fat, requiring constant degreasing.

C)

was moist and in danger of falling apart.

D)

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

Answer 1

The correct answer is:

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

When roasting, if the food doesn't release enough fat, using alternative basting liquids like oil or marinades helps keep it moist and adds flavor.