MARINADES/EFFECTS OF HEAT TO MEAT

WHICH OF THE FOLLOWING DOES NOT BELONG TO THE GROUP?

• ACID

• OIL

• HERBS

• SALT

WHICH OF THE FOLLOWING DOES NOT BELONG TO THE GROUP?

• WET MARINADE

• DRY RUBS

• WET RUBS

• ACIDIC MARINADE

MEAT AND POULTRY ARE GENERALLY MARINATED FOR 2HOURS UP TO 2 DAYS.

• TRUE

• FALSE

ONE CAN REUSE A MARINADE.

• TRUE

• FALSE

YOU CAN CHOOSE NOT TO REFRIGERATE YOUR MARINADE

• TRUE

• FALSE

YOU NEED TO WAIT FOR YOUR MARINADE TO COOL DOWN BEFORE POURING IT OVER THE MEAT.

• TRUE

• FALSE

HEAT TENDERIZES CONNECTIVE TISSUES WHICH MAKES THE MEAT SOFTER.

• TRUE

• FALSE

HIGH HEAT CAN MAKE YOUR MEAT TOUGH

• TRUE

• FALSE

MARINADE DOES NOT TENDERIZE MEAT

• TRUE

• FALSE

YOUR TLE TEACHER IS BEAUTIFUL

• TRUE

• FALSE