What is the primary difference between baking and roasting?

The primary distinction between baking and roasting lies in the nature of the food items being prepared and the cooking methods applied. Baking is generally associated with smaller, less solid foods such as pastries, bread, and casseroles, which are designed to rise and develop certain textures. This process involves consistent heat from all sides in an oven, allowing for even cooking and typically requiring a specific temperature range to achieve the desired outcome.

In contrast, roasting usually involves larger cuts of meat and vegetables, utilizing dry heat to create a caramelized outer layer while keeping the inside tender and juicy. Roasting also benefits from the higher temperatures often used at the start of the cooking process to enhance browning and flavor development.

While the other choices hold some elements of truth, they do not accurately define the primary difference. For example, the statement regarding moist heat versus dry heat misinterprets the methods since both baking and roasting primarily use dry heat in an oven. The idea that baking is limited to smaller items while roasting is for larger cuts highlights the culinary focus of each technique rather than the heat type used, making it a more precise differentiation.