FoodReference.com Logo

COOKING TIPS & HINTS SECTION


Cooking & Kitchen Tips & Hints - Measurements, Shopping Hints, Serving Ideas, etc.

Home       Food Articles       Food Trivia       Today in Food History       Recipes       COOKS TIPS       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

 You are here > Home

 

COOKING TIPS

Nappe to Oyster Mushroom       Nap, Nappe       Nappy       Navy Beans       Nectarines       New Potatoes       New Zealand Spinach       Nonreactive       Nutella       Nutmeg       Nuts       Okra       Olive Oil       Onions       Onions & Tears      Oranges       Oregano       Ostrich       Ostrich Eggs       Oven Temperatures       Oysters       Oyster Mushrooms

 

 

NAP, NAPPE

The culinary term 'nap' (French - nappe) means to lightly coat food with a sauce so it completely covers the food with a thin even layer.

 

 

 

Home       About Us & Contact Us       Recipes       Cooking Basics       World Cuisine       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

See also: Articles & Trivia

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide