What is the required temperature for roasting to effectively cook food?

Roasting is a cooking method that typically requires higher temperatures to achieve the desired texture and flavor of the food. Cooking at a temperature of at least 150 °C enables the Maillard reaction to occur, which is crucial for browning and developing complex flavors while ensuring that the food is cooked through. This temperature also helps in creating a crisp surface, which is desirable in roasted foods.

Cooking at lower temperatures, such as 100 °C or 120 °C, may not effectively achieve this browning or create the crispy texture associated with roasting. While 180 °C is commonly recommended for many roasting recipes, it is actually a step above the minimum effective temperature. Therefore, 150 °C is the correct answer as it represents a balance where food can roast adequately without burning, providing the essential attributes of a well-roasted dish.