yes, due to the length of time it takes to bake a ham, you need to protect the outside of the ham from getting tough. the moisture in the ham would dissipate too fast friom the surface and it would be very dry. some cooks remove the foil the last 10-15 minutes so browning occues or a sauce is applied for taste.
either
If you like a moist dressing cover pan with lid or foil, for dryer dressing do not cover.
300 degrees for 2 hours cover the cake with foil while baking to even the cooking
only when baking
No, you never ever do. It is dangerous.
A foil cover of a book is a type of book cover treatment. It is a type of cover that uses patterned or layered foil for a decorative effect.
An alternative to using tinfoil when baking is cooking parchment or a glass cover (make sure it is oven safe). The tin foil is solely there to block some of the heat from escaping.
Food should be kept at or over 140 Degrees to prevent growth of harmful bacteria.
Covering a roast while cooking it will help to retain the juices. Otherwise it may dry out in the cooking process.
You don't really 'use' a baking dish. You can put food on it, tin foil, aluminum foil, non-stick spray, etc.
The "inside" of tin foil is the dull side. The "outside" of tin foil is the shiny side.
You lay the foil over the baking sheet. You do this to protect your sheet and to make whatever you are baking easier to remove. If you have a non-stick coated sheet it may not be needed.
No, you do not need to cover quiche when you bake it. You may cover the very outside edges of the crust lightly with foil toward the end of the baking process, but only if desired. This helps to prevent the crust from burning. Leave the center of the quiche uncovered.