Which technique involves binding poultry with string prior to cooking?

Which technique involves binding poultry with string prior to cooking?

• A. Truss
• B. Baste
• C. Tie
• D. Wrap

Answer: (A)

Binding poultry with string prior to cooking is called trussing. This technique keeps wings and legs tucked close to the body so the bird roasts evenly, stays moist, and maintains its shape. It also helps keep any stuffing inside and makes carving tidier after cooking. Basting involves brushing juices onto the surface during cooking, not tying the bird. Wrap or tie describe actions related to binding, but the standard culinary term for binding a bird with string before roasting is trussing.

Binding poultry with string prior to cooking is called trussing. This technique keeps wings and legs tucked close to the body so the bird roasts evenly, stays moist, and maintains its shape. It also helps keep any stuffing inside and makes carving tidier after cooking. Basting involves brushing juices onto the surface during cooking, not tying the bird. Wrap or tie describe actions related to binding, but the standard culinary term for binding a bird with string before roasting is trussing.