Scoring is a kitchen technique that involves making shallow cuts -- usually in a diamond pattern -- on the surface of meat before it is cooked. In addition to adding a decorative element, scoring meat such as ham or pork roast is also functional. The shallow cuts tenderize the pork and allow excess fat to drain.
Know the Score
To score pork, use the blade of a sharp chef's knife or the tip of a paring knife. Make long, diagonal cuts across the top of the meat, then cut across the cuts to form a grid or diamond pattern. The cuts should be about 3/4 to 1 inch apart and no more than 1/8 to 1/16 inch deep. Although the cuts don't need to be exact, roast pork looks best if the pattern is fairly uniform.
- The Deluxe Food Lover's Companion; Sharon Tyler Herbst and Ron Herbst
- The Blue Ribbon Country Cookbook; Diane Roupe
- Better Homes and Gardens New Cook Book; Jan Miller
- Joy of Cooking: Irma S. Rombauer and Marion Rombauer Becker
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