Explain the recommendations for the preparation of poultry with respect to stuffing. Why are the recommendations what they are?
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Q39: All utensils and other objects that come
Q40: The USDA recommends that stuffing be cooked
Q41: In addition to using a thermometer to
Q42: Definition choices:
Q43: Explain why dark meat, such as legs
Q45: Regardless of the preparation procedure used, poultry
Q46: Your mother/friend brings an "older" stewing chicken
Q47: What is the process of trussing and
Q48: You made your version of Kentucky fried
Q49: Using the USDA's website, discuss any additional
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