Practice Quiz

ACF Cooking Professional Exams

Category - Culinary

Start a Study Session Sign up for Question of the Day
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.
Was this helpful? Upvote!
Login to contribute your own answer or details
Start a Study Session Sign up for Question of the Day

Top questions

Related questions

Most popular on PracticeQuiz