What is the term for covering the breast with a thin layer of fat to protect it from drying during roasting?

What is the term for covering the breast with a thin layer of fat to protect it from drying during roasting?

• A. Trussing
• B. Barding
• C. Dressing
• D. Larding

Answer: (B)

The main idea is using fat on the surface to keep a lean poultry breast moist while roasting. This technique is called barding. By laying a thin layer of fat (often bacon) over the outside, the fat melts during cooking and bastes the meat from above, helping prevent drying and adding flavor. The other terms refer to different practices: trussing is tying the bird to hold shape, dressing is cleaning and preparing the cavity, and larding involves inserting fat into the meat rather than covering the exterior.

The main idea is using fat on the surface to keep a lean poultry breast moist while roasting. This technique is called barding. By laying a thin layer of fat (often bacon) over the outside, the fat melts during cooking and bastes the meat from above, helping prevent drying and adding flavor. The other terms refer to different practices: trussing is tying the bird to hold shape, dressing is cleaning and preparing the cavity, and larding involves inserting fat into the meat rather than covering the exterior.