Which cooking method is typically used for large cuts of meat or poultry and requires longer cooking times?

The correct choice is roasting, which is a cooking method particularly suited for larger cuts of meat or poultry. This technique involves cooking the food in an oven using dry heat, which effectively allows for the even cooking of the meat while developing a flavorful crust on the outside. Roasting requires longer cooking times to ensure that larger pieces are cooked thoroughly, allowing the heat to penetrate evenly while maintaining moisture.

This method is preferred because it not only enhances the flavor through caramelization but also contributes to the tenderness of the meat through the slow cooking process, which breaks down tougher muscle fibers over time.

In comparison, steaming is better suited for vegetables or smaller pieces of meat, as it relies on moisture and quick cooking times, while sautéing involves cooking food quickly in a small amount of fat over higher heat, making it less appropriate for larger cuts. Baking, while similar to roasting in that it uses dry heat, is often associated with cooking batters or doughs rather than meats, and does not specifically imply the longer cooking times typically needed for larger cuts.