Because seasonings (e.g., salt, herbs, and spices) added to the surface of meat just before roasting penetrate only a fraction of an inch during cooking, it is advisable to __________.
A) season the roast after cooking
B) season several hours or a day in advance to give the seasonings time to penetrate
C) not season the meat at all, but carefully season the gravy or juices to be served with the meat
D) any of these

Question

Quizplus · Accepted Answer

The Answer of Because seasonings (e.g., salt, herbs, and spices) added to the surface of meat just before roasting penetrate only a fraction of an inch during cooking, it is advisable to __________.
A) season the roast after cooking
B) season several hours or a day in advance to give the seasonings time to penetrate
C) not season the meat at all, but carefully season the gravy or juices to be served with the meat
D) any of these

Because Seasonings (E