Red Seal Cook Practice Exam

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What effect does "salting" meat before cooking have?

It makes the meat tougher
It enhances flavor and helps retain moisture
It speeds up the cooking process
It changes the color of the meat

The correct answer is: It enhances flavor and helps retain moisture

Salting meat before cooking primarily enhances flavor and helps retain moisture. When salt is applied to meat, it begins to draw moisture out through the process of osmosis. However, as the salt penetrates the meat, it also helps to break down proteins, leading to improved texture. The salt introduces flavor, making the meat more savory. Furthermore, the moisture that is initially drawn out is reabsorbed along with the salt, resulting in a juicier final product once cooked. This technique is widely used in culinary practices, particularly in methods like brining, to ensure that meat is flavorful and retains its succulence during cooking.