NOCTI Culinary Practice Exam 2026 – Your All-in-One Guide to Mastering the Culinary Exam!

The term "trussed" in poultry preparation refers to the method of tying the legs and sometimes the wings of the bird together in order to maintain its shape during cooking. This technique helps to ensure even cooking, as it prevents the extremities from overcooking and helps achieve an aesthetically pleasing presentation. When a bird is trussed, it retains moisture better, resulting in a juicier final product.

In contrast, the other terms refer to different processes in poultry preparation. "Drawn" indicates the removal of the internal organs, while "dressed" pertains to the overall preparation of the bird for cooking, including plucking and cleaning. "Seasoned" involves the application of spices and flavorings, which is a separate step from the physical preparation involved in trussing. Trussing specifically focuses on the arrangement and securing of the bird, which is essential for culinary presentation and proper cooking technique.