Final answer:
Baking and roasting are not the same; baking is for dough-based foods at lower temperatures while roasting is for meats and vegetables at higher temperatures, creating a caramelized surface.
Step-by-step explanation:
The statement that baking and roasting are the same cooking method is false. While both techniques involve cooking food using dry heat in an oven, they differ in some ways. Baking is typically used for bread, pastries, cakes, and similar items, relying on the heat-driven chemical reactions that transform the dough or batter into a fluffy or cake-like structure. Baking is usually done at lower temperatures, extending cooking time and ensuring even heat transfer inside and out. On the other hand, roasting is principally used for meats and vegetables where higher temperatures promote caramelization and Maillard reactions on the surface of the food, often leading to a browned, flavorful crust. Roasting is generally faster and done at higher temperatures. The distinctions are not always hard-set, and some sources might use these terms interchangeably when referring to the cooking of certain foods. However, in a professional culinary context, there are clear differences in technique and results.
Both baking and roasting employ dry heat in an oven, but baking is used mainly for items that need a structured rise and even internal cooking, whereas roasting aims to create a caramelized crust on foods like meats and vegetables. Understanding the nuanced application of these methods can elevate one's cooking proficiency.