What does the term dredge refer to in cooking?

The term "dredge" in cooking specifically refers to the process of coating food with dry ingredients, such as flour, cornmeal, or breadcrumbs. This technique is commonly used to prepare proteins like chicken, fish, or vegetables before frying or baking. By dredging food, a cook creates a protective layer that not only helps achieve a crispy texture when cooked but also assists in flavoring the food.

This method is fundamental in various cooking processes, such as frying, where the coating can create a barrier that helps retain moisture within the food while providing a satisfying crunch on the outside. The act of dredging is particularly important in recipes where a crispy crust is desired, making it a crucial skill in both professional kitchens and home cooking.

The other options describe different cooking techniques but do not align with the specific definition of dredging in a culinary context.