What term describes a sauce or soup with a thick enough consistency to coat the back of a spoon?

• A. Nappe
• B. Emulsion
• C. Gravy
• D. Reduction

Answer: (A)

The idea being tested is describing the mixture’s thickness that allows a sauce or soup to cling to the back of a spoon. That texture is called nappe. When a sauce has nappe, it flows smoothly and coats the spoon with a glossy, velvety layer, signaling the right balance of moisture and starches for a cohesive finish.

Emulsion isn't about thickness but about a stable blend of two liquids that normally separate, like oil and water. Gravy can be thick, but its name refers to a type of sauce rather than the specific spoon-coating texture. Reduction is the process of simmering to finish and intensify flavor and body; it can lead to nappe if reduced enough, but the term that directly describes the coating consistency is nappe.