Roasting can be used to cook meat, game, poultry, as well as large fish. The principle of roasting is the same as that of broiling, grilling or barbecuing. That is, quickly applying high radiant heat or the heat of naked flames to the food so as to seal all the juices inside. This involves carefully controlling the intensity of the cooking heat to the kind and size of the food. After the initial application of high heat to seal the external envelop of meat, modify the intensity of the heat or the flame so that the meat cooks slowly.