Preparation Techniques

Preparation Techniques

1. Bread

   • To cover a food with a coating of crumbs made from bread, crackers, or cereal. The food is often dipped in a liquid such as milk or egg before coating.

2. Grease

   • To rub shortening, fat, or oil, on the cooking surface of bake-ware. Use waxed paper or paper towel to spread a thin, even layer.

3. Brush

   • To spread a liquid coating on a food, using a pastry brush or paper towel.

4. Marinate

   • To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.

5. Dredge

   • To cover a food with a dry ingredient such as flour or sugar. The food may be rolled in, sprinkled with, or shaken in a bag with the dry ingredient.

6. Sift

   • To put dry ingredients through a sifter or a fine sieve to incorporate air. If you don’t have a sifter you can use a strainer or a wire whisk.

7. Flute

   • To form a standing edge on a pastry, such as pie crust, before baking. Press the dough with your fingers to create this scalloped edge, or use a fork to “crimp” the edge.