HOLY NAME CONVENT, P.O.

FORM 3-BATTERS

TEACHER: MS. PANG

 BATTERS
• A batter is a mixture of flour, liquid (water/milk) and usually egg. Melted fat or
oil may be added.
• A batter is beaten vigorously to incorporate air into the mixture. The egg helps
to holds the air until the mixture is cooked. When the batter is heated, the air
expands. Together with the water vapour or steam, it acts as a raising agent.
This makes the mixture light.
• Batters should not be allowed to stand as the air bubbles will rise to the surface
and burst. If a batter has to be made before it is needed, cover and place it in a
cool place. Through beating also helps to develop the elasticity of the gluten
and make the mixture smooth.
TYPES OF BATTERS
• Pouring/Thin Batter
• This mixture pours easily and is used for making pancakes etc. Pancakes can be
eaten plain with syrup for breakfast, or filled with a sweet mixture, such as jam
and served as a dessert. They may be filled with a savoury mixture such as
cheese, fish, chicken, peas or beans and meat. They can also be served as a
main course or a light meal.
COATING BATTER

• A coating batter is used to cover meat, fish, fruit or vegetables before frying. It
is a thicker batter because it must stick readily to the food. The food must be
dry in order that the batter may stick to it. Pre-coating the food lightly with
flour will help the batter to stick. If the food is to fried, the fat must be neither
too hot nor too cool. It must be the correct temperature to allow the inside to be
cooked without the starch in the batter absorbing too much fat.
FRITTER BATTER

• This is a batter to which oil is added. Fritter batter is used for fruits(apples,
banana, pineapple); vegetables (cauliflower, eggplant, onion rings); flaked fish
(accra) and sausages. It gives a lighter, crispier result than pouring or coating
batters.
QUALITIES OF A GOOD BATTER
A well made batter should have the following qualities:
• Lightness
• Crispness
• Absence of greasiness
• Thoroughly cooked
• No raw flavour
Batters: Practical
Choose any one (1) of the three types of batters (thin, coating,
fritter) and make an item. Take a picture and submit for
marks.