Abstract: A sauce coating base for liquid phase application to a foreign comestible comprising a blend of a nonrandom triglyceride hard butter consisting essentially of C.sub.16 and C.sub.18 acids having by weight 25-55% saturated fatty acids, 30-50% transmonoethanoic acids and 15-40% cis-monoethanoic acids and a hydrogenated edible vegetable oil hving an iodine value of about 97-102 and characterized in that coatings made therefrom resist cracking at frozen food temperatures and resist smearing off at room temperature. Sauces prepared from these bases are organoleptically acceptable when heated to serving temperatures. The sauces can be applied in a conventional batter applicator.

Abstract: Frozen food products, such as fish, poultry and vegetable frozen products, suitable for micro-wave or oven cooking, which when cooked resemble in taste, texture and appearance fat-fried products, are prepared by coating frozen portions of said products with an edible oil containing a moisture absorbing substance such as pregelatinized starch, and then applying to the coated portions finely divided hygroscopic, crisp particulate, such as toasted bakery, cereal or carbohydrate particulate, capable on cooking of giving the appearance of a fat-fried product. The dilatometric profile of the edible oil is critical, and is such that the oil is fluid at room temperature but has a plastic consistency at the temperature of the frozen portions.