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Q4 LO2- MARINADES.pptx
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6. • add flavor to your favorite meat and make it more tender
and juicy.
1. acid
- is important as it breaks
down the meat and tenderizes
it.
e.g
- lemon juice, vinegar,
yogurt, or wine
Three Basic Components:
7. 2. Oil
- protects and preserves
the food while marinated
and also when it’s being
cooked.
Three Basic Components:
8. 3. herb and/or spice
- gives a marinade its
unique flavor and zest.
Three Basic Components:
9. • Pineapple Marinade
- this sweet, fruity
marinade works great
on any cut of pork or
chicken.
- this marinade is a
great Hawaiian Teriyaki
flavor.
10. • Pork Chop Marinade
- a great Asian style
marinade that works well
on all cuts of pork,
particularly pork chops,
reminiscent of a Teriyaki
marinade with a hint of
heat from the chili sauce.
11. • Jamaican Jerk
Marinade
- a jerk marinade that gets
that jerk flavor deep into
the meat.
- you can use this
marinade on all kinds of
meat and poultry
12. • Pork Rib Marinade
- It uses a pork rub for the
seasoning with vinegar and
water to turn it into a
marinade.
13. • Bourbon Marinade
- is a great, sweet bourbon
marinade that works
perfectly on any food
- is a mild marinade so
you will want several hours
marinating time with it
before you g
14. • Mustard-Vinegar
Marinade
- is a simple mustard
marinade that tenderizes
and adds flavor. It works
well on pork or poultry.
