Jean Inman Food Science Practice Exam

The juiciness of meat during cooking is influenced by multiple factors, making the choice that indicates all of the above correct.

Cooking time is essential because prolonged cooking can lead to moisture loss, resulting in dryer meat. Each type of meat has an optimal cooking time that maximizes its juiciness; for example, overcooking chicken can dry it out, while sous vide techniques can help preserve moisture.

The cooking method is equally significant. Methods that involve higher temperatures, such as grilling or broiling, can lead to quicker moisture loss compared to low and slow methods like braising or simmering, which can help retain liquid within the meat. Certain cooking techniques, such as searing, can create a crust that reduces moisture loss, contributing to juiciness.

Meat thickness also plays a role, as thicker cuts of meat require longer cooking times to reach the desired internal temperature. This can increase the risk of drying out the outer layers before the inside cooks properly. Therefore, when considering all these factors together, they each impact the overall juiciness of the meat, underscoring that the correct answer encompasses them all.