Braising, also called fricasseeing,
A. is a dry-heat cooking method and may be used for any whole poultry.
B. is a moist-heat preparation method of particular value with older, tougher birds.
C. is a process where chicken pieces, such as breasts, are placed in a frying pan and covered with water and cooked until tender.
D. is a steaming process in which the poultry pieces are arranged skin side up, covered with a little liquid, and cooked until tender.
Answer: B
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