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IFSEA Food Manager Exam Prep

Category - IFSEA Food Manager Practice Test

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The term used to tie a joint of meat or piece of poultry in order to enhance the shape during cooking is called:
  1. Glue
  2. Truss
  3. Tie
  4. Tighten
Explanation
ANSWER: B - Truss is the term used to tie a joint of meat or piece of poultry in order to enhance the shape during cooking. This is a common technique used when cooking large roasts or when presenting an entire chicken or turkey to customers.
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