correct match

39. Connect each portion cut or application to the correct description: Supreme The drumstick is frenched and the top knuckle trimmed for presentation Leg Preparation of a whole chicken into ten pieces. Although trimmed. there are some bones left in, which allow for more flavour and moisture. The carcass is used for stocks and jus Thigh Literally translated as "the best". Remove the breast with only the wing bone attached. French the wing bone Drumstick This method of presentation has a couple of approaches resulting in a boned and stuffed leg and thigh of poultry. It can be used for buffets or as a hot dish Saute cuts A fully boned bird filled with stuffing or seasoning. The wing bones and drumstick bones may be left in Ballotine Separate the leg from the carcass through the natural joint. Ensure removal of the oyster to ensure eating quality and minimise waste Galantine Separate the thigh by cutting through the line of fat between thigh and drumstick. Trim the knuckle ends