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Tenderising and Marinating — AQA Food Preparation and Nutrition 8585 | GradeGen
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Food Preparation and Nutrition
AQA GCSE Food Preparation and Nutrition
Food Preparation Skills
Tenderise and Marinate
Tenderising and Marinating
AQA GCSE Food Preparation and Nutrition · 8585
Tenderising and Marinating
What you need to know
Explain the scientific process of how acids denature protein.
Apply marinades effectively to add flavour and moisture when preparing vegetables, meat, fish, and alternatives.
Revision notes
1
Tenderising and Marinating
4 key terms
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Practise with past papers
Key terms & definitions
Previous topic: Sauce Making
Emulsion Sauces
Next topic: Dough Preparation and Finishing
Dough Making
