All lessons in the Dry-Heat Cooking Methods section:
Breaded and battered foods are appreciated for their crispy exterior and tender, moist interior. The dishes we enjoy so much such as chicken parmigiana, beer-battered fish, veal Milanese, polenta cakes and apple beignets all rely on a breading or batter to achieve the perfect texture and flavor.
In this lesson, you will learn the reasons why many foods are breaded or battered prior to being cooked. You will learn about the basic breading components and how to set up a standard breading station. You will also learn about basic batter components and how they affect the final batter. Finally, you will learn how to bread and batter foods prior to cooking them.
Properly breading and battering foods BEFORE cooking is as important as properly cooking them. By taking care with each of these steps, you will achieve the crunchiest and tastiest results. Alongside a balanced diet, fried foods can be a delicious and tasty treat that can be enjoyed every once in a while.
At the end of this cooking school lesson, you will be able to:
- understand why foods are breaded or battered prior to cooking
- list basic breading components
- set up a standard breading station
- list basic batter components and understand their functions
- bread and batter a variety of foods
In partnership with:
Northwest Culinary Academy of Vancouver