Which technique described coating foods with flour or breadcrumbs before frying to create a crust?

• A. Dredging
• B. Dewatering
• C. Breading
• D. Glazing

Answer: (A)

Coating foods with a dry layer before frying to form a crust is about building a protective, crisp exterior that browns nicely and helps seal in moisture. This is dredging: you lightly coat the surface in flour, cornmeal, or breadcrumbs and then fry. The coating dries the surface, gives a barrier that reduces moisture loss, and promotes even browning and a satisfying texture. To do it well, pat the item dry, dust it evenly with the flour or crumbs, and shake off any excess before putting it in hot oil. The crust forms as the coating heats and browns, creating that desirable crisp exterior.

Dewatering would be about removing moisture rather than creating a crust. Glazing involves applying a sauce or shiny finish, usually after cooking. Breading is a fuller, multi-step process that commonly uses flour, egg wash, then breadcrumbs to build a thicker crust, rather than a simple dry coating.