N

Nappe

A term referring to the consistency of a sauce. After immersing a spoon into the sauce, you should be able to run your index finger over the back of the spoon and leave a clean, lump-free line down the middle. This indicates that the sauce is ready.

Neige

A technique usually used in pastry and dessert making and requires egg whites to be beaten until stiff.

Nimono

A Japanese term for stewing or simmering.