Distinguish between dredging and breading in fried poultry prep.

Distinguish between dredging and breading in fried poultry prep.

• A. Dredging coats with breadcrumbs; breading coats with flour or starch.
• B. Dredging uses an egg-wash and breadcrumbs; breading uses only flour.
• C. Dredging creates a crust with egg wash; breading does not.
• D. Dredging coats with flour or starch; breading adds an egg-wash and breadcrumbs for a crust.

Answer: (D)

Distinguishing these two methods comes down to how the coating is built and how it sticks to the surface. Dredging uses a dry coating—usually seasoned flour or starch—that clings to the meat mainly through the surface moisture and gentle pressing. The result is a lighter, even crust that crisps up quickly in hot oil. Breading, in contrast, starts with a wet step, typically an egg wash, which acts as a glue, and then a layer of breadcrumbs. The egg wash helps the crumbs adhere and creates a thicker, crunchier crust with more texture and flavor from the crumbs. So the defining difference is that dredging coats with flour or starch, while breading adds an egg wash and breadcrumbs to form a crust.

Distinguishing these two methods comes down to how the coating is built and how it sticks to the surface. Dredging uses a dry coating—usually seasoned flour or starch—that clings to the meat mainly through the surface moisture and gentle pressing. The result is a lighter, even crust that crisps up quickly in hot oil. Breading, in contrast, starts with a wet step, typically an egg wash, which acts as a glue, and then a layer of breadcrumbs. The egg wash helps the crumbs adhere and creates a thicker, crunchier crust with more texture and flavor from the crumbs. So the defining difference is that dredging coats with flour or starch, while breading adds an egg wash and breadcrumbs to form a crust.