National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

Which term refers to trimmed and cleaned poultry?

1. Trussed

2. Eviscerated

3. Dressed

4. Drawn

The correct answer is: Dressed

The term that refers to trimmed and cleaned poultry is "dressed." In culinary terminology, when poultry is dressed, it typically means that it has been processed and prepared for cooking, which includes removing feathers, innards, and any unwanted parts, leaving the meat ready for use. Dressed poultry will often still have the skin intact, making it visually appealing and intact for cooking. The other terms have specific meanings in culinary practices. "Trussed" refers to poultry that has been tied with kitchen twine to hold its shape during cooking, which is not the same as being trimmed and cleaned. "Eviscerated" means that the internal organs have been removed, but it doesn't specifically imply that the poultry is trimmed. "Drawn" is often used interchangeably with eviscerated, indicating that the entrails have been removed, but it lacks connotations of overall cleanliness and trimming that "dressed" conveys. Thus, "dressed" is the most accurate term for poultry that has undergone thorough preparation for cooking.