Red Seal Cook

Category - Meat and Poultry

The process of letting venison sit in a red wine marinade can also be referred to as what?
  1. Acidulation
  2. Acidification
  3. Brining
  4. Texturizing
Explanation
Answer: A - Acidulation is the use of citric or acetic acid in a solution in order to product a chemical reaction in food. In meat, it is used to break down connective tissue, such as through the use of a red wine marinade on a tougher cut of venison. In produce terminology, acidulation refers to the addition of lemon to water to retard oxidation on fruit and vegetables.
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