[1] Carryover cooking is often used as a finishing step in preparation of foods that are roasted or grilled, and should be accounted for in recipes as it can increase the internal temperature of foods by temperatures between 5 and 25 degrees Fahrenheit (3–14°C).
[2] The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking.
Resting, when used as a synonym for carryover cooking, also refers to the process of allowing the liquids in meats to redistribute through the food over a 5- to 20-minute period.
Additionally, foods with a higher water content are more subject to carry over cooking as water has a higher heat capacity and will have more heat to distribute throughout the food item.
This cooking article about preparation methods for food and drink is a stub.