What is the primary purpose of brining meats?
a)preserves color and adds moisture
b)adds flavor and color
c)adds flavor and moisture
d)preserves shelf life and adds color
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| Answer: c |
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What is a commonly used term for brining vegetables?
a)pickling
b)curing
c)marinade
d)soak
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| Answer: a |
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Which of the following is not a good choice for brining?
a)beef brisket
b)pork loin
c)prime rib
d)ham
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| Answer: c |
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What is the movement of solutes in and out of cells?
a)dispersion
b)diffusion
c)immersion
d)osmosis
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| Answer: b |
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What is a basic rule of thumb to determine how long to leave meat in to brine?
a)half hour per pound of meat
b)two hours per pound of meat
c)one hour per ounce of meat
d)one hour per pound of meat
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| Answer: d |
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