A liquid, seasoned with spices or herbs, used to flavor meat or fish before cooking is called what?

• A. Marinade
• B. Brine
• C. Glaze
• D. Stock

Answer: (A)

Marinade is a seasoned liquid used to flavor meat or fish before cooking. It typically contains an acid (like lemon juice or vinegar) to help flavors penetrate and sometimes tenderize, plus oil and herbs or spices to carry and enhance the taste. The goal is to infuse moisture and aroma into the protein before it hits the heat.

Brine, in contrast, is a saltwater solution aimed at increasing moisture through osmosis, not primarily about imparting flavor. A glaze is a coating applied during or after cooking to add shine and a glossy, often sweet-tinished flavor. Stock is a simmered liquid used as a base for soups and sauces, not to flavor the meat before cooking. If you marinate, keep it refrigerated and discard or boil any leftover marinade before using it as a sauce.