Which technique involves tying meats so they cook evenly and maintain a uniform shape?

• A. Trussing
• B. Tourne
• C. Steaming
• D. Veloute

Answer: (A)

Tying meat with kitchen twine is used to keep the roast compact so heat reaches all parts at the same rate. When you truss, you secure the legs and wings or bind a boned roast, which prevents uneven cooking, helps the meat hold a uniform shape, and stops stuffing from shifting. It also reduces shrinkage and gives a neat, even final appearance.

Tourne is shaping vegetables, not tying meat. Steaming is a cooking method that uses moist heat without altering shape by tying. Veloute is a sauce made from a roux and stock, not a shaping technique.