The technique for tying a whole bird into a neat shape for roasting is called:
A)trussing
B)barding
C)butterflying
D)Frenching

Question

Quizplus · Accepted Answer

Trussing involves tying the bird with string or twine to keep the wings and legs close to the body for even cooking and a more attractive presentation. Barding involves wrapping the bird with fat to keep it moist while cooking. Butterflying involves cutting open the bird and flattening it out for faster, more even cooking. Frenching involves trimming meat from the ends of bones for a more attractive presentation. Trussing is the only technique listed that involves tying the bird into a neat shape for roasting.

The Technique for Tying a Whole Bird into a Neat