Practice Quiz

Red Seal Cook

Category - Meat and Poultry

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The process of jacquarding is what?
  1. The process in which solid muscle meat is vacuum packed or otherwise tightly immersed with ice and seasoned liquid in order to promote absorption into the meat.
  2. A process in which a solution is injected into the muscle to enhance moisture and flavour
  3. A process in which thin slices of fat are inserted into low fat meats to add moisture
  4. A process of piercing muscle tissue with needles to tenderize tougher cuts of meat
Explanation
Answer: D - Jacquarding is a process wherein meat is pierced with needles in order to tenderize it. It differs from needling as there is no injecting involved.
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