chefs truss poultry to ensure even cooking time. If the bird is (excuse the pun) spread eagle, the wings will be over cooked and dried out before the breasts are done.. By trussing the bird the surface area of the bird that is exposed to the heat is reduced and will cook slower and more even.
Pastry chefs don't necessarily 'love' baking. Some pastry chefs hate their jobs...
chefs get their stars by being examined by master chefs with 5 stars and by their preformance if they do well enough hey get a star
There are certainly chefs who work outdoors, but by and large, most chefs work indoors...in the kitchen.
I think the people chefs have to cook for is about 5,000
truss
Unless you have chickens in the backyard or buy a live chicken to be killed for your table, you will most probably never "dress" it. Dressing means to remove the feathers, head, entrails etc. Obviously, all poultry sold in supermarkets is already dressed. From a recipe standpoint, you should check the poultry for any remaining feathers, rinse the bird and truss if you wish.
As far as i can tell there are 27 different types of truss bridges (i.e. Brown truss, Bowstring truss, Kingpost truss, Long truss, and Pratt truss). Hope this helps :D
a truss
the truss
trussesWarren truss bridge
In a plane truss, both the truss structure and the applied loads lie in the same plane.In a space truss, either the structure or the loads or both lie in different planes.
In plane truss, both the truss structure and the applied loads lie in the same plane. In space truss, either the structure or the loads or both lie in different planes.
No. A truss bridge is composed of trusses
Yes
A chord truss that is parallel:)
it is a hybrid between an arch bridge and truss bridge. so it is classified as an arch and truss
Each roof truss is structurally designed for a particular situation. Where a truss overhangs or extends beyond a supporting wall, so that the truss is partly cantilevered (e.g. in a deep eave), the calculations by the truss designer will take this into account.