To moisten meat or other foods to add flavour and to prevent drying of the surface of meat is called

Question

Accepted Answer

The correct option is 2:
Basting

Basting is a fundamental and precisely defined cooking technique that aligns perfectly with the question's description: "To moisten meat or other foods to add flavour and to prevent drying of the surface of meat." The term refers to the act of periodically spooning, brushing, or drizzling a liquid over food—typically meat or poultry—as it cooks, especially during long periods in an oven or over heat, such as roasting or grilling. This liquid is most often the meat's own drippings collected in the pan, a melted fat like butter, a stock, or a specialized sauce or marinade. The technique serves two crucial purposes. First, the application of liquid replenishes surface moisture lost through evaporation, which is highly effective in preventing the outer layers of the food from becoming tough, dry, or leathery. Second, the basting liquid infuses the food with extra flavour and helps promote a desirable, rich, and golden-brown colour, contributing significantly to both the palatability and visual appeal of the final dish. Tools commonly used for this process include a basting brush, a ladle, or a turkey baster, which allows the cook to apply the liquid quickly and evenly without unduly disturbing the cooking temperature.

The incorrect option is 1:
Rub in

"Rub in," or applying a *rub*, is a preparatory process performed on raw food *before* it is cooked, not a technique used *during* cooking to prevent drying. A rub is a mixture of dry ingredients—like spices, herbs, salt, and/or sugar—that is physically rubbed or massaged onto the surface of the meat or poultry. Its function is to create a highly flavoured surface crust when cooked and to enhance the inherent flavour of the food. While a wet rub (a paste that includes a small amount of liquid like oil or vinegar) may introduce some initial moisture, the primary objective is seasoning and crust formation, not the continuous moistening of the surface as a countermeasure to the drying effects of heat. Therefore, it is a pre-cooking seasoning method, differentiating it from basting.

The incorrect option is 3:
Au-gratin

The term "Au-gratin" (or *gratin*) describes a specific type of dish preparation, not the act of moistening food during cooking. It is a French culinary technique where an ingredient, such as sliced potatoes or vegetables, is topped with a mixture—typically cheese, breadcrumbs, or a combination of both—and then baked or broiled until a golden-brown, crispy crust forms on the surface. The word *gratin* literally refers to this browned crust. This method is focused on imparting texture and a rich, cheesy flavour to the top layer of a casserole or side dish, and it is generally applied towards the end of the cooking process. It does not involve the continuous application of liquid to a large piece of meat to maintain moisture throughout the cooking cycle.

The incorrect option is 4:
Dredge

"Dredge" is a distinct pre-cooking technique that involves coating a wet or moist food item, like meat or fish, with a dry ingredient, most often flour, cornmeal, or breadcrumbs. This action is performed *before* the food is subjected to heat. The flour or dry mixture is intended to absorb surface moisture and create a thin, protective layer, which is crucial for achieving an even browning, a crispier final texture, and preventing the food from sticking to the cooking surface. In multi-stage breading, dredging in flour is the necessary first step to ensure the wet binder (like egg wash) adheres properly. Crucially, the purpose of dredging a food is to apply a *dry* coating at the *start* of the process, which is the direct opposite of basting, which applies a *liquid* coating *during* cooking.