roast和roasting区别_请高人指点：roast和toast的区别

Toast is bread that has been browned by exposure to dry heat. This browning reaction is called the Maillard reaction. Toasting warms the bread and also makes it firmer, so that it holds toppings more securely. Toasting is also a common method of making stale bread more palatable.

It derives from 12th century vulgar Latin, tostare meaning to "roast," which is a stem of the Latin word torrere which means "to parch, dry up, roast, scorch." The modern day word "toast" comes from Old French and first appeared in 1398. It means "to brown with heat." The word meaning "a toasted piece of bread" is first recorded in 1430. The toaster as an appliance was first used in 1913.

The usual method of toasting bread is by the use of a toaster, a small appliance made for that purpose. To use a modern toaster, simply place sliced bread into the narrow slots on the top of the toaster, tune it to the correct setting (some toasters have more elaborate settings than others) and push the lever down. The toast is done when the lever pops up along with the toast. If the toast is not done to the user's liking, press the lever down again. Originally, toasting was not this easy; one of the first home toasting appliances that was available would only toast one side of the bread at a time, so the bread had to be flipped over half way through if one preferred both sides toasted. Bread can also be toasted under a grill, in an open oven, or lying on an oven rack. Toaster ovens are special small appliances made for toasting bread or for heating small amounts of other foods. Bread can also be toasted by holding it near but not directly over an open flame, such as a campfire or fireplace; special toasting utensils (e.g. toasting forks) are made for this purpose. Toast is also common as a comfort food, or as a baby's first solid food.

Toast is made using slices of bread and hence many brands of ready-sliced bread have become available, some specifically marketing their suitability for toasting.

Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavor enhancement. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Vegetables and poultry prepared in this way are referred to as roasted (e.g. roasted chicken or roasted squash). Some foods such as coffee and chocolate are always roasted.

Until the late 19th century, roasting by dry heat in an oven was called baking. Roasting originally meant turning meat or a bird on a spit in front of a fire. It is one of the oldest forms of cooking known. Formerly, the kitchens of great houses were equipped with treadmills, powered by dogs or humans, for turning the spit.

Traditionally recognized roasting methods consist only of baking and cooking over or near an open fire. Grilling is normally not technically a roast, since grilled meat is usually seasoned with wet ingredients or marinated. Smoking differs from roasting because of the lower temperature and controlled smoke application.

http://en.wikipedia.org/wiki/Toast

http://en.wikipedia.org/wiki/Roast