What is the technique for tying a whole bird into a neat shape for roasting?
A) butterflying
B) trussing
C) barding
D) Frenching

Question

Quizplus · Accepted Answer

Trussing is the technique for tying a whole bird into a neat shape for roasting. This helps the bird to cook evenly and retain its shape while being roasted. Butterflying involves cutting the bird in half through the backbone and spreading it out flat. Barding is the process of wrapping meat with fat to keep it moist while cooking. Frenching involves removing bones or trimming excess fat from meat to create an elegant presentation.

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