Different suitable marinades for a variety • Wait for your marinade to cool down Pork Rib Marinade
of meat cuts before pouring over the meat of your It uses a pork rub for the seasoning with vinegar
choice. and water to turn it into a marinade.
• Always refrigerate your meat when Teriyaki Marinade
Marinade marinating. This marinade will surely add flavor to whatever
• Never reuse marinades! you are grilling. This marinade works particularly
A seasoned liquid, usually containing an well with pork and
acid, herbs and/ spices, in which meat is soaked Types of Marinades poultry.
to absorb flavors and become tender before
cooking. Pineapple Marinade Pork Chop and Tenderloin Marinade
This sweet, fruity marinade works great on any Doug Freeman sent in this marinade recipe for
Good marinade will add flavor to your cut of pork or chicken. What you get with this grilled pork. You may leave out the liquid smoke
favorite meat and make it more tender and marinade is a great Hawaiian Teriyaki flavor. Try if you are so
juicier. Making a marinade is very simple. You this marinade when you are simply placing cut inclined.
only need three basic components: First, is an strips of pork or chicken over rice. You can make
acid, such as lemon juice, vinegar, yogurt, or extra marinade to use as a sauce as long as you Bourbon Marinade
wine. The acid is important as it breaks down the keep it separate from the meat. This is a great, sweet bourbon marinade that
meat and tenderizes it. Second, is oil. This works perfectly on any food. This is a mild
protects and preserves the food while marinated Pork Chop Marinade marinade so you will want several hours
and also when it‘s being cooked. Third, is any This is a great Asian style marinade that works marinating time with it before you grill.
herb and/or spice. This gives a marinade its well on all cuts of pork, particularly pork chops,
unique flavor and zest. Feel free to experiment reminiscent of a Mustard-Vinegar Marinade
by grouping one or more ingredients from each Teriyaki marinade with a hint of heat from the This is a simple mustard marinade that tenderizes
component. chili sauce. You can, if you like, heat this up with and adds flavor. It works well on pork or poultry.
some extra chili sauce or perhaps a pinch of
Here are some general guidelines for cayenne.
marinating:
• Meat and poultry are generally marinated Jamaican Jerk Marinade
for 2 hours up to 2 days. You have heard of Jerk seasonings and Jerk rubs;
• Seafood and fish should be marinated no well, this is a jerk marinade that gets that jerk
longer than one hour. flavor deep into the
• Use a non-reactive container - steer clear of meat. You can use this marinade on all kinds of
aluminum, copper, or cast iron. meat and poultry.
WORKSHEET 3
NAME:
SECTION:
LEARNING TASK 1: Directions: Given are the different kinds of marinades that is used for different meat. Using
the table below classify each marinade sauce if it is suitable for pork, beef, or poultry meat.
Mustard-Vinegar Marinade Bourbon Marinade
Teriyaki Marinade Pork Rib Marinade
Jamaican Jerk Marinade Pork Chop Marinade
Pineapple Marinade
PORK MEAT BEEF MEAT POULTRY MEAT
LEARNING TASK 2: Direction: Read the following statements carefully and choose the answer that best
describes the statement. Encircle the letter of the correct answer.
1. Which type of marinade is commonly used for tenderizing tougher cuts of meat?
a) Oil-based marinade c) Dry rub
b) Acidic marinade d) Herbal marinade
2. Why is it important to consider the cooking method and flavor profile of the meat when selecting a marinade?
a) To prevent the meat from sticking to the grill
b) To ensure the meat is cooked to the correct temperature
c) To enhance the natural flavors of the meat
d) To avoid over-seasoning the meat
3. Which type of marinade would be most suitable for marinating chicken breasts before grilling?
a) Teriyaki marinade
b) Red wine marinade
c) Yogurt-based marinade
d) Citrus marinade
4. Compare and contrast the effects of an oil-based marinade versus a yogurt-based marinade on the texture and
flavor of meat.
a) Oil-based marinades add richness and moisture, while yogurt-based marinades tenderize and add tanginess.
b) Oil-based marinades tenderize and add tanginess, while yogurt-based marinades add richness and moisture.
c) Oil-based marinades add sweetness and moisture, while yogurt-based marinades tenderize and add richness.
d) Oil-based marinades tenderize and add richness, while yogurt-based marinades add sweetness and tanginess.
5. Evaluate the suitability of a honey-mustard marinade for marinating pork chops.
a) Honey-mustard marinade enhances the flavor and adds a sweet tanginess that complements pork well.
b) Honey-mustard marinade may overpower the natural flavor of the pork and make it too sweet.
c) Honey-mustard marinade is best suited for beef or lamb, not pork.
d) Honey-mustard marinade is too acidic for marinating meat and may cause it to become tough.
