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 treatment modifying structure or nature | Broader Compounding, assembling, coating or filling | Narrower |
Full Details
| broader_treat |
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_treat |
Z0008.0002 |
| in scheme |
Treatment-modifying-structure-or-nature
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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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