Share: Truss To tie the legs and wings of poultry close to the body before roasting. If poultry is stuffed, the openings are closed with skewers that are tied or closed with string. Related Tips Peel To remove the skin from fruits and vegetables. To remove the peel, use a small sharp knife, a… Warm To hold foods at a low temperature, usually around 200°, without further cooking. Coat To dip or roll foods in flour, sugar or a sauce until covered.