In the context of cooking, what does 'agitation' refer to?

In the context of cooking, 'agitation' primarily refers to the process of stirring, mixing, or shaking ingredients to induce a chemical or physical change. In option A, stirring a marinade exemplifies agitation as it involves moving the ingredients around to ensure that the flavors are evenly distributed and that the meat or vegetables absorb the marinade effectively.

This method enhances texture and flavor absorption, which is essential for many dishes. When ingredients are agitated, it helps to combine them thoroughly and can also lead to emulsification in sauces or marinades where oils and liquids are mixed.

The other choices do not align with the definition of agitation in cooking. Cooking over heat refers to the method of applying heat rather than physical mixing. Cutting meat is a preparation technique focused on size and shape without implying a mixing action, while relaxing the meat typically refers to allowing it to rest for texture improvement rather than combining ingredients.