Creating Your Own Marinades

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Questions and Answers

What is the maximum time recommended for marinating food and fish?

3 hours

30 minutes

2 hours

1 hour (correct)

What type of container should be avoided when marinating meat?

Glass container

Non-reactive container

Ceramic container

Aluminum container (correct)

Why should you refrigerate the meat while it's marinating?

To tenderize the meat faster

To prevent bacterial growth (correct)

To speed up the marinating process

To enhance the flavor

What should you do with the marinade after using it?

Discard it to prevent contamination Signup and view all the answers

What should you do before pouring the marinade over the meat?

Wait for the marinade to cool down Signup and view all the answers

What is the purpose of using a non-reactive container for marinating?

To prevent the reaction between the marinade and the container Signup and view all the answers

What is the purpose of an acid in a marinade?

To break down the meat and tenderize it Signup and view all the answers

What type of meat is suitable for quick cooking methods like stir-frying?

Thin strips of meat Signup and view all the answers

What is the primary function of oil in a marinade?

To protect the food while it's being marinated and cooked Signup and view all the answers

What is the recommended marinating time for meat and poultry?

2 hours to 2 days Signup and view all the answers

What is the result of using an acid in a marinade?

The meat becomes more tender Signup and view all the answers

What is the purpose of adding herbs and spices to a marinade?

To give the marinade a unique flavor and zest Signup and view all the answers

What is the importance of maintaining cleanliness and orderliness in the work area?

To prevent cross-contamination of food Signup and view all the answers

What is a characteristic of a student who achieves a 'Very Satisfactory' rating in workmanship?

Wears cooking outfit and always maintains cleanliness Signup and view all the answers

Why is it important to document the output of making your own marinades?

To show the teacher the marinades made Signup and view all the answers

What is the consequence of not maintaining cleanliness and orderliness in the work area?

There is a risk of cross-contamination of food Signup and view all the answers

What is the purpose of a scoring rubric in evaluating student performance?

To guide the teacher in rating student performance Signup and view all the answers

Why is it important to wear a cooking outfit in the work area?

To show professionalism in the kitchen Signup and view all the answers

Study Notes

Meat Types and Cuts

Lean minced meat: trimmed of fat and minced for cooking
Thin strips: pre-cut into strips for quick cooking methods like stir-frying

Marinades

A good marinade adds flavor, tenderness, and juiciness to meat
Three basic components of a marinade: acid, oil, and herb/spice
Acid breaks down meat and tenderizes it (e.g. lemon juice, vinegar, yogurt, or wine)
Oil protects and preserves food while marinating and cooking
Herb/spice adds unique flavor and zest

General Guidelines for Marinating

Meat and poultry: marinate for 2 hours to 2 days
Seafood and fish: marinate for no longer than 1 hour
Use a non-reactive container (avoid aluminum, copper, or cast iron)
Wait for marinade to cool down before pouring over meat
Always refrigerate meat while marinating
Never reuse marinades

Examples of Marinades

Pineapple Marinade: sweet and fruity, works great on pork or chicken, giving a Hawaiian Teriyaki flavor
Pork Chop Marinade: Asian-style, works well on pork chops, reminiscent of Teriyaki with a hint of heat
Pork Rib Marinade: uses a pork rub for seasoning, with vinegar and water to create a marinade
Teriyaki Marinade: sweet and salty, works particularly well on pork and poultry
Mustard-Vinegar Marinade: simple and tenderizing, adds flavor to pork or poultry

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Description

Get creative with your cooking skills and learn how to make your own marinades. Experiment with different ingredients and flavor combinations to tenderize and add flavor to your dishes, specifically for pork and poultry. Document your process and share your results with your teacher.