Question

What is the technique for trying a whole bird into a neat shape of roasting?

a. barding
b. butterflying
c. frenching
d. trussing

Answer 1

Trussing is the technique for tying a whole bird into a neat shape of roasting.

Step-by-step explanation:

The technique for tying a whole bird into a neat shape of roasting is called trussing. Trussing involves using kitchen twine to secure the wings and legs of the bird close to its body to maintain its shape while it cooks. This method helps the bird cook more evenly and prevents it from drying out.