Which of the following would not be the result of roasting a piece of beef at a low, rather than a high, temperature?
A) more shrinkage
B) greater ease in carving
C) more flavor, juiciness, and tenderness
D) more even doneness from outside to inside

Question

Quizplus · Accepted Answer

Roasting beef at a low temperature typically results in less shrinkage, not more, because the gentle cooking process reduces the amount of moisture loss compared to high-temperature roasting. Choices B, C, and D are benefits associated with low-temperature roasting.

Which of the Following Would Not Be the Result of Roasting