What is the technique called when sauce is poured to cover the bottom of a plate?

The technique referred to when sauce is poured to cover the bottom of a plate is known as flooding. This method is often used in plating to create a base layer of sauce that enhances the presentation of the dish and provides a flavorful element that complements the food placed on top.

Flooding not only contributes to the visual appeal of the dish but also adds moisture and richness to the overall eating experience. The goal is to have a thin, even layer that helps highlight the main components of the dish, creating a beautiful and enticing presentation for the diner.

In contrast, lacing typically involves a decorative application of sauce in a more intricate pattern or line, often used to emphasize the dish's presentation rather than cover the plate entirely. Drizzling involves a more controlled and often ornamental application of sauce in a variety of styles. Garnishing refers to the addition of decorative elements like herbs or edible flowers, which are intended to enhance visual appeal but do not serve as a sauce base.