a cow
quit
PREPARATION METHODS (14 of 14)
 Hospitality and Catering
COATING (2 of 2)
Coating can also be the placing over of a sauce which can be hot or cold.
In this technique the aim is to cover the product with the sauce to enhance the presentation of the dish. Too much sauce used in coating will look untidy and too little will might not cover or provide the effect required. An image of meat with a suitable amount of sauce used in coating
The consistency of sauces used for coating is important - too thin and the sauce will not hold on the meat, too thick and the dish will be unsightly.
An image of wrapping, with the meat wrapped in caul thinly battered bacon or vegetable leaves
WRAPPING
  
Meat can also be coated with farces and wrapped in caul or thinly batted bacon or blanched vegetable leaves.
Defrosting Skinning Trimming Dicing Slicing Seasoning Coating