Practice Quiz

Red Seal Cook

Category - Meat and Poultry

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The term “tumbling” refers to 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: A -Tumbling is a process in which meat is tumbled with crushed ice and/or seasoned liquid in order to tenderize and add flavour. This process is normally aided by the addition of an emulsifier or vacuum sealing. Tumbled meat will be sold as “seasoned” or “water added”.
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