Your recipe instructs you to truss a whole turkey in

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12. Your recipe instructs you to truss a whole turkey in preparation for cooking. What does this mean? (a) Tying and securing the bird into a neat bundle or shape for cooking . (b) Boning-out the turkey and rolling it into neat, evenly shaped rolls. (c) Immersing the turkey into a cooked or uncooked cold liquid. (d) The process of inserting strips of pork back fat into the muscle of uncooked meat using a larding needle.
13. You have finished making a chicken risotto and have some raw chicken left over. What should you do?
14. What method of cookery is best suited to tenderise tougher cuts of poultry meat and game?
15. What type of poultry would you select to make a stir-fry?
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SITHCCC012 PREPARE POULTRY DISHES – Multiple choice 16. What accompaniment would you prepare for service with roast turkey? (a) Noodles. (b) Rice. (c) Cranberries. (d) Dumplings.
17. How can you improve the quality of tough poultry cuts?
18. What food quality adjustments might you need to make during the preparation process?
19. What tools and equipment do you need to carve whole roasted birds?

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