 Meat, including cured meats, such as ham can also be baked, but baking is usually reserved for meatloaf, smaller cuts of whole meats, or whole meats that contain stuffing or coating such as bread crumbs or buttermilk batter.Some foods are surrounded with moisture during baking by placing a small amount of liquid (such as water or broth) in the bottom of a closed pan, and letting it steam up around the food.Roasting is a term synonymous with baking, but traditionally denotes the cooking of whole animals or major cuts through exposure to dry heat; for instance, one bakes chicken parts but roasts the whole bird.