Which of the following best describes the action of dredging?

Dredging specifically refers to the technique of coating food with a dry ingredient, typically flour, sugar, or cornmeal, before cooking. This method serves multiple purposes, such as adding flavor and texture, creating a barrier that helps retain moisture, and encouraging even browning during cooking. For instance, meat that is dredged in seasoned flour can develop a crispy outer layer when sautéed or fried.

Understanding this technique is essential in various cooking processes, especially in preparation for frying or baking, where the dredged coating can significantly impact the final texture and taste of the dish. The other options involve different cooking methods or preparations: blending focuses on mixing ingredients rather than coating, cooking in hot fat refers to the method used post-dredging, and running food over a grater is a distinct preparation technique altogether that does not involve coating.