Which culinary term describes serving items separately, each with its own price on the menu?

• A. Nappe
• B. A la Carte
• C. Al Dente
• D. Bouquet Garni

Answer: (B)

Serving items separately, each with its own price on the menu is described as a la carte. This approach lets diners pick individual dishes and pay for each one separately, rather than paying a single price for a combined meal. The other terms refer to different culinary ideas: nappé (nappé) means a sauce that coats the dish with a smooth, glossy layer; al dente describes food—often pasta—that is cooked to a firm bite; bouquet garni is a bundle of herbs used to flavor stocks and sauces. So the term that fits the description is a la carte.