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Why do professional chefs rarely place stuffing inside poultry?

A. Dressing is more visually appealing
B. Poultry is less succulent with stuffing inside
C. No flavor is added to stuffing by placing it inside poultry
D. Stuffing can’t reach the right temperature without overcooking the poultry

Respuesta :

txtiana

Answer:

b

Explanation:i think

renparrish

Answer:

D.

Explanation:

Professional chefs rarely place stuffing inside poultry because it takes longer to cook, [ the stuffing has to reach the 165-degree safe zone in order to destroy harmful bacteria. ]

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