Multiple Choice
When seasoning and basting poultry, it is important to _____.
A) baste ducks and geese frequently
B) season the skin, even if it will not be eaten
C) baste large turkeys every 20 to 30 minutes if they are subjected to dry heat for several hours
D) carefully protect the skin from oil because oil will dry the skin and prevent it from browning
Correct Answer:
Verified
Correct Answer:
Verified
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