Question

1. in order to make sure that her thanksgiving turkey cooks evenly and retains moisture, winter ties the bird together to give it a smooth, compact shape. what is this known as?

a disjointing
b fleshing
c busting
d trussing

1. in poultry, what is gizzard another name for?

a the stomach
b the neck
c the kidney
d the liver

Explanation:

Question 9

Trussing a turkey involves tying it to achieve a compact shape for even cooking and moisture retention. Disjointing is separating parts, fleshing is removing flesh (unrelated here), and busting is incorrect. So the correct term is trussing.

In poultry, the gizzard is a muscular part of the digestive system, functioning as the stomach (for grinding food). The neck, kidney, and liver are different organs. So gizzard is another name for the stomach.

Answer:

D. trussing

Question 10