Marinade

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/marinade

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the key biochemical processes?Protein denaturation, enzymatic breakdown, diffusion, osmosis, Maillard reaction (during cooking)
2. What is the historical context?Evolved from ancient preservation techniques to sophisticated flavor enhancement methods
3. Why does acid make food tender?The acid in a Marinade breaks the protein bonds in meat, unfolding the proteins so the meat becomes softer when it cooks.
4. How does oil help in a Marinade?Oil carries flavors that need fat to move, keeps the food moist while it cooks, and helps it brown nicely on the outside.

Protein Denaturation: The alteration of a protein's three-dimensional structure, often by heat or chemicals, leading to changes in its properties.
Enzymatic Tenderization: The use of enzymes (e.g., bromelain, papain) to break down protein fibers in food, making it more tender.
Maillard Reaction: A complex chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor and color.
Sous Vide: A cooking technique where food is vacuum-sealed in a bag and cooked in a precisely temperature-controlled water bath.