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GCSE Food Preparation and Nutrition · key term
Leaving food in contact with a marinade so that it develops flavour and may gain moisture or change texture before cooking.
Used by AQA
Paper 1
Revise: Tenderising and MarinatingMarinating brings the food into contact with flavouring ingredients and can add moisture as liquid is absorbed. Some marinades also change the food’s texture, making meat more tender and easier to chew.
Distinguish the purposes of marinating: adding flavour and moisture, and, with suitable ingredients, tenderising.
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