Which of the following is an acidic ingredient commonly used in a marinade?, Sugar, Vinegar, Oil, Pepper, Which set of ingredients correctly represents the three basic components of a marinade?, Salt, pepper, paprika, Water, oil, butter, Acid, oil, seasonings, Meat, seafood, poultry, Why must marinades be applied in a non-reactive container such as glass or plastic?, They keep the marinade from drying out., They prevent the acid from reacting with the container and affecting flavor and safety., They make the meat tender more quickly, They help the meat absorb more oil., How do refrigeration, proper marinating time, and not reusing marinades work together in safe food handling?, They all save preparation time., They ensure the marinade does not become too salty., They prevent bacterial growth and contamination., They make the meat absorb more flavor instantly., A family wants to prepare chicken ahead for a weekend outing. Based on what you learned, which is the BEST practice to ensure both flavor and safety?, Marinate the chicken for two days at room temperature to save space in the refrigerator., Use the leftover marinade as a dipping sauce to avoid waste., Marinate the chicken overnight in the refrigerator using a cooled marinade and discard the used marinade after., Marinate the chicken in an aluminum pot to help the acid soften it faster..

Evaluation

by
Print
Embed

Leaderboard

Visual style

Options

Switch template

)
Continue editing: ?