Skill 3 of 16

Roasting on a sheet pan

Hot oven, room between pieces, and the browned edges that make it taste like effort.

What it means

Preheat

Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.

How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.

Sheet pan

A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.

How you’ll know: Everything fits in one layer with a little space between the pieces.

Parchment paper

Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.

How you’ll know: It lies flat in the pan, and the food slides off when you lift it.

Roast

Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.

How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.

Crispy

Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.

How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.