What is the process of soaking food in a flavored liquid called?

What is the process of soaking food in a flavored liquid called?

• A. Brining
• B. Marinating
• C. Fermenting
• D. Infusing

Answer: (B)

The process of soaking food in a flavored liquid is known as marinating. Marinating involves immersing food, typically meat, seafood, or vegetables, in a mixture that often includes acidic components like vinegar or citrus juice, oil, herbs, and spices. This allows the flavors to penetrate the food, enhancing its taste and often improving its texture. Marinating not only infuses food with flavor but can also help to tenderize tougher cuts of meat due to the acids in the marinade. The duration of marination can vary, depending on the type of food and the strength of the marinade, with longer times generally producing more pronounced flavors. The other terms provided refer to different processes. Brining is specific to soaking food in a saline solution, primarily to enhance moisture and flavor in meats. Fermenting is a biochemical process involving the conversion of sugars to acids, gases, or alcohol using microorganisms, primarily used in the production of foods like yogurt, sauerkraut, and beer. Infusing typically refers to the process of steeping herbs or other flavoring agents in liquids to extract their essence, commonly seen in making flavored oils or teas, but does not involve soaking the food itself in the flavored liquid.

The process of soaking food in a flavored liquid is known as marinating. Marinating involves immersing food, typically meat, seafood, or vegetables, in a mixture that often includes acidic components like vinegar or citrus juice, oil, herbs, and spices. This allows the flavors to penetrate the food, enhancing its taste and often improving its texture.

Marinating not only infuses food with flavor but can also help to tenderize tougher cuts of meat due to the acids in the marinade. The duration of marination can vary, depending on the type of food and the strength of the marinade, with longer times generally producing more pronounced flavors.

The other terms provided refer to different processes. Brining is specific to soaking food in a saline solution, primarily to enhance moisture and flavor in meats. Fermenting is a biochemical process involving the conversion of sugars to acids, gases, or alcohol using microorganisms, primarily used in the production of foods like yogurt, sauerkraut, and beer. Infusing typically refers to the process of steeping herbs or other flavoring agents in liquids to extract their essence, commonly seen in making flavored oils or teas, but does not involve soaking the food itself in the flavored liquid.