Procedure for Proper Breading

Figure 7.24 illustrates a station setup for the Standard Breading Procedure.

1. Dry the product to get a thin, even coating of flour.

2. Season the product—or, for greater efficiency, season the flour (step 3). Do not season the crumbs. The presence of salt in contact with the frying fat helps break down the fat and shorten its life.

3. Dip the product in flour to coat evenly. Shake off excess.

4. Dip in egg wash to coat completely. Remove. Let excess drain off so the crumb coating will be even.

5. Dip in bread crumbs. Cover with crumbs and press gently on product. Make sure it is coated completely. Remove. Carefully shake off excess.

6. Fry immediately or hold for service.

7. To hold for later service, place in a single layer on a pan or rack and refrigerate. Do not hold very moist items, such as raw clams or oysters. The breading will quickly become soggy.

S. Strain egg wash and sift flour and crumbs as often as necessary to remove lumps.

Figure 7.24

Setup of station for standard breading procedures. Right-handed cooks work from left to right. Left-handed cooks work from right to left.

Figure 7.24

Setup of station for standard breading procedures. Right-handed cooks work from left to right. Left-handed cooks work from right to left.

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