Tying the legs and wings of poultry against the body to make a compact unit for cooking is called trussing.

Tying the legs and wings of poultry against the body to make a compact unit for cooking is called trussing.

• A. Barding
• B. Trussing
• C. Larding
• D. Tying

Answer: (B)

When you want poultry to cook evenly and keep a neat, compact shape, you tie the legs and wings close to the body with twine. This technique helps heat penetrate consistently, prevents the limbs from splaying out and drying too quickly, and keeps stuffing inside if you’re cooking with it. That specific practice is called trussing. Barding involves laying fat over the surface to baste while cooking. Larding is inserting fat into the meat with a needle. Simply tying is a general binding method, but the term that describes securing the limbs against the body for cooking is trussing.

When you want poultry to cook evenly and keep a neat, compact shape, you tie the legs and wings close to the body with twine. This technique helps heat penetrate consistently, prevents the limbs from splaying out and drying too quickly, and keeps stuffing inside if you’re cooking with it. That specific practice is called trussing.

Barding involves laying fat over the surface to baste while cooking. Larding is inserting fat into the meat with a needle. Simply tying is a general binding method, but the term that describes securing the limbs against the body for cooking is trussing.