Which culinary term means lightly coating food with a sauce to form a thin, even layer that completely covers it?

• A. Nappe
• B. A la Carte
• C. Al Dente
• D. Barding

Answer: (A)

Nappe means forming a thin, even layer of sauce that coats and clings to the surface of the food, giving a glossy, complete coverage without pooling. Achieving nappe relies on the sauce having the right thickness and sheen—too thin and it won’t form a film, too thick and it will run or sit heavy on the surface. The technique is to apply a small amount of sauce, brush or spoon it over while rotating or tilting the pan so the liquid spreads into a uniform coating. This finishes the dish with moisture, flavor, and a polished appearance.

Other terms are different ideas: a la carte refers to pricing items separately on a menu; al dente means pasta is cooked to a firm bite; barding is wrapping meat with fat to help keep it moist during cooking.