Which technique involves wrapping meat in a layer of fat before cooking to prevent drying?

• A. Barding
• B. Basting
• C. Bouquet Garni
• D. Nappe

Answer: (A)

Wrapping meat in a layer of fat before cooking is barding. The fat acts as insulation and a built-in basting mechanism: as it renders during roasting, it helps keep the meat moist and adds flavor and richness. This is different from basting, which involves brushing or spooning fat or pan juices onto the surface during cooking rather than using a pre-applied fat wrap. Bouquet garni is simply a bundle of herbs used to flavor stocks or sauces, not a fat-wrapped preparation. Nappe refers to the sauce technique of coating the food so the sauce lightly clings to it, not a method of wrapping meat in fat.