Poultry should always be heated until no more than medium-rare.
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Q24: Sprinkling sugar on the skin of poultry
Q25: Irradiation of poultry was approved for commercial
Q26: A well-cooked bird, having already reached the
Q27: Turkeys may be trussed before they are
Q28: The grading of poultry is voluntary and
Q30: Braising, also called fricasseeing,
A) is a dry-heat
Q31: About one-fourth of all chickens in the
Q32: Which of the following vegetables comprise a
Q33: Stuffing cooked within a bird is sufficiently
Q34: What will increase poultry's roasting time?
A) stuffing
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