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NEW QUESTION: 1
How to Remove the Bones from Poultry?
Many recipes for chicken, turkey, or duck require that the bones be removed from the bird, leaving the body as intact as possible so that it may be closed up, stuffed, and then cooked as a normal bird. De- boned poultry is particularly tender and is suitable for deep-frying as well as roasting. Many may find this requirement to be daunting, but it is, in fact, quite simple. Here, I present a very straightforward method for removing the bones from a whole bird.
These are the basic steps:
First, place the bird breast side down on a cutting board or other suitable surface. Using a sharp paring knife, make a cut down the full length of the back.
Next, begin to cut the meat away from the bones on one side, working from the front of the bird to the back. Stay as close to the bone as possible, and scrape the meat free. As you get to the thigh and wing, cut the tendons and separate them from the skeleton. Take the bone out of the thigh, but leave the ones that are inside the drumsticks and wings. Then, repeat this step on the other side of the bird.
Continue until you are able to remove the breastbone. You will have to work this free of the surrounding meat until you can extract it from the body cavity. Be careful not to cut the skin.
Flatten the bird as much as possible on the cutting surface, skin side down; then season with salt and pepper.
Finally, close the back of the bird by sewing it up with a large gauge needle and thick cotton kitchen thread.
Curved upholstery needles work well for this.
Now, you can stuff the bird and roast it just like a normal bird. When preparing the stuffing, keep in mind that there will be more room inside a de-boned bird than in one that has retained its skeleton, so more stuffing will be required. Alternatively, you can use this technique to prepare Turducken, where a de-boned chicken is placed within a duck, which is placed within a turkey. Turducken is a Thanksgiving specialty in many parts of the country.
What are the components of Turducken?
A. Chicken stuffing and cotton thread
B. Goose, duck and grouse
C. Cotton thread and upholstery needles
D. Turkey, chicken and duck
E. Poultry and stuffing
Answer: D
Explanation:
Explanation/Reference:
Explanation:
NEW QUESTION: 2
Which statements regarding shipping are correct? (Choose two)
A. The shipping point is determined for each order item.
B. The organizational unit plant is responsible for the planning, execution, and monitoring of the shipping activities.
C. Each delivery must have a unique ship-to party.
D. The items in a delivery can be processed using various shipping points.
E. The valid route is determined in the order header.
Answer: A,C
NEW QUESTION: 3
You are performing a native VHD boot from Windows Vista to Windows 7 Professional. Windows 7 Professional is installed on F: \Windows7Pro.vhd.
You run the bcdedit /copy {current} /d "Windows 7 VHD" command. The boot configuration data is enumerated as shown in the exhibit. (Click the Exhibit button.)
You need to ensure that the following requirements are met:
Both operating systems are bootable after the Power On Self-Test (POST).
Windows 7 VHD is selected as the default boot entry.
Which three commands should you run? (Each correct answer presents part of the solution. Choose three.)
A. Bcdedit /set {ded5a252-7077-11e0-8ac8-a2d217dce703} osdevice vhd=[f:]\Windows7Pro.vhd
B. Bcdedit /default {current}
C. Bcdedit /set {ded5a252-7077-11e0-8ac8-a2d217dce703} device vhd=[f:]\Windows7Pro.vhd
D. Bcdedit /set {ded5a24e-7077-11e0-8ac8-a2d217dce703} device vhd=[f:]\Windows7Pro.vhd
E. BcdbootC:\windows /s E:
F. Bcdedit /set {ded5a24e-7077-11e0-8ac8-a2d217dce703} osdevice vhd=[f:]\Windows7Pro.vhd
G. Bcdedit /default {ded5a252-7077-11e0-8ac8-a2d217dce703}
Answer: A,C,G
Explanation:
Explanation/Reference:
Explanation:
