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What do you know about Sauces, Marinades and Rubs?
Q.1
True or False? Marinades, sauces and rubs cannot be used in conjunction with each other.
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True. You only ever use one when cooking any given meal.
False. Many recipes call for rubs and sauces to be used together, and marinades can be boiled down to create a sauce.
Q.2
What colour is the most notable BBQ sauce from Alabama?
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Blue
Reddish-Brown
White
Orange
Q.3
What flavour is most associated with BBQ sauces from South Carolina?
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BBQ Flavoured
Ketchup
Maple Syrup
Mustard
Q.4
When marinating it is important...
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To use a non-reactive bowl, like glass.
To stop basting within the last 3 to 5 minutes of cooking.
To never leave the meat longer than the recommended marination time.
All of the above
Q.5
It is okay to use leftover marinade if...
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You boil it first.
You want a complimentary dipping sauce.
You keep it refrigerated.
There is any left over after marinating.
Q.6
Identify the type of marinade that uses: pomegranate juice, red wine vinegar, extra-virgin olive oil, garlic,fresh thyme leaves, and cayenne red pepper
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Acidic
Enzimatic
Dairy
Brine
Q.7
Why should you wait to coat your food with a sugar based BBQ sauce?
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The food gets more flavour that way.
Sugar based sauces are better that way.
The sugar will caramelize and harden, or even burn.
Sugar makes meat taste funny if you don't.
Q.8
Why do we marinate?
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To make things taste better.
To tenderize tough or thin cuts of meat.
To give a unique flavour to meals.
All of the above
Q.9
True or False? All rubs are mixtures of dry spices massaged into the meat.
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True. Only ever rub meat with dry spices.
False. There are also wet rubs, they can add interesting flavours to your dishes.
Q.10
Why do you marinate in the fridge?
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Because marinade works better in the cold air of the fridge.
To prevent bacterial growth.
Because cold meat will shrink thus requiring less marinade, and you can fit more meat in the dish.
So you have more prep space on the counter.
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