What term describes the tough membrane that surrounds some cuts of meat and should be trimmed before cooking?

• A. Silverskin
• B. Spices
• C. Render
• D. Roux

Answer: (A)

The tough membrane around some cuts of meat is silverskin. It’s a thin but firm layer of connective tissue that doesn’t break down with heat, so leaving it on can make the meat feel chewy and cook unevenly. Trimming it off before cooking helps with even browning and a more tender texture.

Spices are flavorings added to food, not a membrane. Render refers to melting fat to extract its flavor and improve cooking, not a membrane. Roux is a mixture of fat and flour used to thicken sauces, not a membrane.