ACF Tri-Tech Culinary Practice Test

The primary purpose of a marinade is to enhance flavor and tenderize. Marinades typically contain acidic components, such as vinegar or citrus juice, which work to break down the proteins in meat, making it more tender. Additionally, a marinade often includes various herbs, spices, and aromatics that infuse the meat with flavor, enhancing the overall taste of the final dish.

While cooking meat, preserving food, and thickening sauces are all important culinary techniques, they do not encompass the primary functions of a marinade. Marinades are specifically designed to prepare meat or vegetables for cooking by improving both their texture and taste, which is why enhancing flavor and tenderizing is their main role.