Coat

Coating means covering the surface of a piece of food evenly with a dry or semi-liquid layer such as flour, crumbs, or batter. The coating clings to the outside and, once cooked, becomes a crust or protective shell that adds texture, seals in moisture, and helps sauces adhere. It is a broad term that covers everything from a light flour dusting to a thick tempura-style batter.

Coating shows up constantly in the kitchen, whether you are dredging chicken in seasoned flour before frying, rolling truffles in cocoa, or dipping vegetables in batter for fritters. For an even coat, make sure the food's surface is slightly moist or tacky so the dry ingredient has something to grab, and shake off any excess so the layer stays thin and consistent. Letting coated food rest briefly before cooking helps the coating set so it does not slide off in the hot pan.