Digital PSAT Reading and Writing Practice Question 197: Answer and Explanation

Question: 197

But heating proteins isn't the only way to denature them: they can also be denatured by adding certain denaturing substances. Many of these substances, like strong acids and bases, you wouldn't want to add to your food; however, one common denaturing agent is salt. This is why you may want to brine a tougher cut of meat in addition to cooking it. Brining involves soaking something in a solution of salt water. Another benefit of brining is that when the meat absorbs the salt, this draws water into the meat to dilute the salt. Thus, brining also serves to keep meat moist. Some chefs will advise searing the outside of a cut of meat before cooking it through to lock in the moisture. However, chemistry doesn't support this approach: steam is equally capable of escaping through a seared crust as it is through non-seared meat.

According to the text, which of these cooking approaches would have the most negligible effect on the tenderness of meat?

• A. Cooking past protein denaturation
• B. Brining it in salt water
• C. Searing it before further cooking
• D. Using an acid or base to denature

Correct Answer: C

Explanation:

(C) Negligible means "inconsequential," so this question is asking which approach would not change the end result. (A) removes moisture, so it is consequential even if it is an undesirable effect. (B) locks in moisture. (D) would still denature the protein, impacting tenderness and moistness. According to the author, searing meat doesn't influence tenderness, and so, (C) is the correct answer.