What term refers to moistening a roast by pouring juices or fat over it as it cooks?

• A. Barding
• B. Basting
• C. Bechamel
• D. Boiling

Answer: (B)

Moistening a roast during cooking is about keeping the surface of the meat juicy by spooning, brushing, or pouring the juices or melted fat from the pan back over it as it roasts. This practice is called basting. It fits because it specifically describes adding moisture to the meat while it cooks, which helps prevent drying out, promotes even browning, and can add flavor from the pan juices.

Think of how barding differs: that technique involves wrapping the meat with fat or bacon before cooking to protect it, not continually adding moisture during the roast. Bechamel is a white sauce, unrelated to roasting moisture, and boiling means cooking in water, which also isn’t about brushing or pouring juices over the meat during roasting.