Skill 9: Tenderise & Marinate (AQA GCSE Food Preparation & Nutrition): Revision Note

Skill 9: Tenderise & marinate

• Marinating and tenderising can alter food as follows:

  • softening

  • the addition of flavour

  • the addition of moisture

Tenderise

• Tenderising results in meat that has a softer texture due to the breakdown of fibres within the muscle

• Meat can be tenderised by the addition of an acid

  • Acid denatures proteins in the meat, making it softer and more tender

• Meat can also be tenderised by:

  • extended cooking periods

  • mechanical action, e.g. mincing or pounding with a hammer

Marinate

• Marinating involves adding a liquid to foods such as meat, fish, tofu and vegetables, and leaving them to soak for a prolonged period

  • The liquid is known as a marinade

• Marinades can contain herbs, spices and/or acids, such as lemon juice

  • Marinating can therefore contribute to tenderising