Cooking Poultry & Game Dishes

The poultry class of these chickens is specially termed ―broilers and fryers.

• DRY-HEAT METHOD

• MOIST-HEAT METHOD

A method where water, steam, liquid is used.

• MOIST-HEAT METHOD

• DRY-HEAT METHOD

TRUE OR FALSE: Dry heat is suitable for young birds.

• TRUE

• FALSE

TRUE OR FALSE: The best cooking temperature for poultry is at very high heat.

• TRUE

• FALSE

TRUE OR FALSE: Poultry, like meat may be cooked by either dry or moist heat method.

• TRUE

• FALSE

TRUE OR FALSE: The dry method is not usually reserved for young tender poultry.

• TRUE

• FALSE

It is a serious public health problem resulting in foodborne diseases that affect many people every year.

It needs to be tenderized by moist cooking prior to dry heat cooking.

It may be cooked by either dry or moist heat method.

It is the process of removing the bones of the chicken.

• FABRICATING

• DEBONING

• FRYING

• BOILING