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GCSE Food Preparation and Nutrition · key term
Dusting a greased cooking surface with flour, distributing it evenly and removing the excess to help prevent sticking.
Used by AQA
Paper 1
Revise: Preparing Ingredients and EquipmentGreasing, oiling, lining and flouring are ways of reducing sticking, but the correct choice depends on the recipe and the product you want to make.
After flouring a greased tin, tip out the excess flour. A thick, loose layer is not the aim.
Follow the recipe’s preparation instructions: greasing, lining and flouring are not automatically all needed for every product.
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