Instructions: O Fond: Traditionally it refers to stock, but in roasting it refers to the yummy particles that get stuck to the bottom of a pan. When you dissolve the fond, the liquid takes on the flavor of stock - chicken, lamb, beef, whatever you cooked.

o Preheat: To turn an oven on ahead so that it is hot when you need it.

o Roasting pan: A rectangular, heavy pan with tall sides and handles on each end for lifting. The pan can be aluminum, copper or stainless steel.

o Deglaze: This is what you call the process of releasing fond from the pan. Deglazing is the base to all good pan sauces. Its done by adding liquid to a hot pan, to release the fond. Stock and cold butter is typically added after deglazing to produce a sauce.

o Caramelization: Often heard when talking about dessert-making, the savory meaning refers to the browning of food items. The natural sugars in food turn golden when enough heat is applied. Because caramelization develops complex sugars, it makes food more flavorful.

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