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With poultry or game birds, a semiboneless half breast is referred to as

A. a frenched half.
B. a filet.
C. le finnes halves.
D. a suprême.

Respuesta :

leonardo7500

I don't see the relation to this question to biology, since it goes to cooking, but the answer is D. a suprême. When it comes to poultry, a "supreme" is a boneless and skinless breast. It also denotes a fillet.

-I took cooking classes.

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