Which of the following marinade components changes the texture of food?

Question

Question 6 options:

A)

Aromatic

B)

Acid

C)

Herb

D)

Oil

Answer 1

The correct answer is B) Acid.

Acidic components in marinades, such as vinegar, citrus juice, or wine, can denature proteins in meat, fish, or poultry, leading to a change in texture.