What does score mean in cooking ways?

In cooking, the term "score" refers to making shallow cuts or marks on the surface of food before cooking. It serves various purposes depending on the cooking method and the type of food:

1. Tenderizing: Scoring meat, especially tough cuts, allows heat to penetrate more evenly, resulting in more tender meat. The cuts weaken the connective tissues and allow the meat to cook more consistently.

2. Promoting Even Cooking: Scoring helps thicker pieces of meat or poultry cook evenly throughout. By creating channels on the surface, the heat can reach the interior more effectively, reducing the risk of overcooking the outside while leaving the inside raw.

3. Allowing Excess Fat to Drain: Scoring fatty meats facilitates the release of excess fat during cooking. As the fat melts under heat, it can seep out through the scored lines, preventing the dish from becoming overly greasy.

4. Enhancing Flavor Absorption: When scoring meat, you can infuse flavors more deeply. This technique is often used when seasoning or marinating, as the marinade or spices can easily penetrate the cuts and reach the interior of the meat, resulting in bolder flavors.

5. Creating Decorative Patterns: Scoring can also serve aesthetic purposes. By making intricate patterns on the surface of food, such as crosshatching or diamond-shaped incisions, you can enhance the visual appeal of your dishes.

Remember, when scoring meat, you should only cut through the surface or just a few millimeters deep. The aim is to allow for better heat distribution and to enhance flavor absorption without destroying the food's overall structure.