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PREPARATION
METHODS (13 of 14)
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Hospitality
and Catering |
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| Coating
is a technique used in a wide range of
dishes and products. |
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| Coating
can refer to covering with a sauce, panéed
with flour, egg and breadcrumbs or coated
with a meat glaze or similar preparation. |
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| Minced
beef made into Durham Cutlets are floured
with seasoned flour and then dipped
into egg wash and breadcrumbs to provide
a protective coating. |
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| When coating using flour egg
and breadcrumbs always use different
preparation for different meats to
avoid cross-contamination. |
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| Many prepared frozen foods are coated in
this way, ready to be deep or shallow
fried. |
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