Processes and Techniques

Batter, coating/enrobing, finishing & shaping.

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Processes and Techniques

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. 

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

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.

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

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