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11 March, 04:14

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.

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  1. 11 March, 04:16
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    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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