Entry: Battering
Notation:
A07HL
Covering with a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs. This technique is usually applied before frying in order to obtain a shell around the food preventing drying during the frying process. Sometimes this practice is combined with breading
Create code:
Hierarchies
Hierarchy Process | Broader Compounding, assembling, coating or filling | Narrower |
Full Details
broader_process |
Compounding, assembling, coating or filling
|
definition |
Covering with a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs. This technique is usually applied before frying in order to obtain a shell around the food preventing drying during the frying process. Sometimes this practice is combined with breading |
hierarchyCode_process |
Z0013.0005 |
in scheme |
Process
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notation |
A07HL |
pref label |
Battering |
scope note |
Covering with a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs. This technique is usually applied before frying in order to obtain a shell around the food preventing drying during the frying process. Sometimes this practice is combined with breading |
state |
Facets
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termType |
Core term
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type |
Concept
| Food-type
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