Processes and Techniques

Shaping:
Shaping helps to improve the appearance of a food product. Shaping can be done in a variety of ways: by hand (bread rolls), moulds (jelly), ex-truding (forcing a mixture through a nozzle i.e. piping mash potato onto a fish pie) and equipment such as cutters. 

Finishing: 
Completing the presentation of a food product to a high standard e.g. piping on the top, icing sugar, glazing and icing.

Coating/Enrobing:
Covering another food prodict with another ingredient such as bread crumbs on fish fingers. Egg acts like a glue and holds the bread crumbs on the fish fingers. Doing this forms a protective layer when cooking.

Batter:
A semi-liquid mixture of one or more flours combined with a liquid such a water, milk or eggs.