SALT & ACID

The distribution of salt throughout food can be explained by diffusion and osmosis.

• TRUE

• FALSE

Seasoning meat right before you cook it will create a perfect balance of flavor due to diffusion.

• TRUE

• FALSE

Acid used in cooking can help prevent browning, or oxidation to occur.

• True

• False

When you brine meat, you are creating a spice blend that gets rubbed on the surface of the meat to give it flavor.

• TRUE

• FALSE

Seafood is different from meat in the sense that it will become tough and dry if salted too early.

• TRUE

• FALSE

Highly seasoned water is best for cooking vegetables.  The water should be as salty as the sea.

• TRUE

• FALSE

Osmosis never occurs when working with salt and food because there is no membrane to move through.

• TRUE

• FALSE

Salt prevents protein strands from coagulating (clumping) when heated so the water molecules remain bound to it.

• TRUE

• FALSE

Acidity of food products can be balanced by adding sweetness.

• True

• False

As acid affects flavor, it can not trigger chemical reactions that change the color and texture of food.

• True

• False