Types of Marinade

What are the three basic components of a marinade?

• A. Sugar, Vinegar, Oil

• B. Salt, Pepper, Water

• Acid, Oil, Seasonings

• Flour, Water, Yeast

Which of the following is an example of an enzyme-based marinade?

• A) Lemon juice

• B) Yogurt

• C) Pineapple juice

• D) Olive oil

What is the primary function of oil in a marinade?

• A) To help retain moisture and carry flavors

• B) To break down tough fibers in meat

• C) To speed up cooking time

• D) To prevent bacteria growth

A chef wants to create a flavorful marinade for grilling chicken. Which of the following ingredient combinations would likely provide the best balance?

• A) Lemon juice, olive oil, garlic, and herbs
  
  

• B) Water, flour, and salt

• C) Sugar, yogurt, and milk

• D) Soy sauce, cornstarch, and butter

If you were designing a marinade for steak that maximizes both tenderness and rich flavor, which two components would be most essential?

• A) Vinegar and chili flakes

• B) Soy sauce and pineapple juice

• C) Butter and salt

• D) Milk and sugar

WHICH OF THE FOLLOWING DOES NOT BELONG TO THE GROUP?

• ACID

• OIL

• HERBS

• SALT

What are the basic ingredients used in marinade?

_________ is a savory usually acidic sauce in which meat, fish, or a vegetable is soaked to enrich its flavor or to tenderize it.