About one-fourth of all chickens in the United States carry Salmonella and about half carry Campylobacter jejuni .
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Q26: A well-cooked bird, having already reached the
Q27: Turkeys may be trussed before they are
Q28: The grading of poultry is voluntary and
Q29: Poultry should always be heated until no
Q30: Braising, also called fricasseeing,
A) is a dry-heat
Q32: Which of the following vegetables comprise a
Q33: Stuffing cooked within a bird is sufficiently
Q34: What will increase poultry's roasting time?
A) stuffing
Q35: The classic aroma of roasting chicken comes
Q36: The refrigerator is the best place to
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