Score

Culinary definition of score:  To cut the surface, just slightly, to release surface tension, allow penetration of marinades, etc.

C@H FOOD FOR THOUGHT
Making shallow cuts in the surface of meat fat allows the muscle to relax when cooking.  For example, it you do not vertically score the fatty outside edge of pork chops before cooking, they will not lay flat, rather buckle or curl as the fat cooks and shrinks. 

The same applies for the fatty layer on the outside of hams. Sometimes we lightly score leaner meats like chicken, lamb and fish to provide little crevices for dry rubs or wet marinades.  Scoring bread dough (above), is both decorative and controls the direction in which the dough expands.

✭ ✭ ✭ Score More Time.  Making shallow cuts in the surface of uneven proteins like whole fish and chicken breasts, before grilling or baking, accelerates cooking time by exposing more surface area to heat and/or cooking oil, and helps ensure even cooking.

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