Which term describes soaking meat in a saltwater solution to retain moisture?

• A. Brining
• B. Caramelization
• C. Carryover cooking
• D. Deglaze

Answer: (A)

Moisture retention through a salt solution is what brining is all about. When meat sits in a saltwater solution, salt penetrates the tissue and increases the meat’s ability to hold onto water during cooking. The salt helps proteins in the muscle change shape just enough to trap more water, which leads to juicier, more evenly seasoned meat as it cooks. The other terms describe different concepts: caramelization is the browning of sugars on the surface, carryover cooking is the continued cooking that happens after heat is removed, and deglaze is the act of using liquid to dissolve and lift the fond from a pan to make a sauce.