Which term describes fat placed on top of meat before cooking?

The term that describes fat placed on top of meat before cooking is barding. This technique involves wrapping or covering the meat with a layer of fat, typically bacon or another type of fatback, to keep the meat moist and enhance its flavor during the cooking process. The fat layer helps to baste the meat as it cooks, preventing it from drying out and contributing to a more succulent texture.

Barding is particularly useful for lean cuts of meat that may not have enough fat to keep them moist during cooking. The added layer of fat creates a barrier that allows the meat to cook evenly and retain its juices. The fat can also impart additional flavors to the meat, making the final dish more flavorful.

While larding involves inserting strips of fat into the meat itself, barding focuses on the application of fat on the surface. Brining refers to soaking meat in a saltwater solution to enhance moisture and flavor, and poaching is a cooking method that involves simmering food gently in liquid. Thus, barding is the correct choice as it specifically pertains to the fat placed on top of meat before cooking.