Chicken and other birds are usually the mainstay in everyday meals.

The poultry should be dried thoroughly after cooking to ensure that its browns quickly and evenly in frying.

High heat is the best cooking temperature for poultry.

Cooked poultry may harbor harmful bacteria like salmonellas it is vital to take care of its preparation.

Basting can be done to improve the taste and flavor of poultry meat.

White meats are the legs, wings, neck and drumstick of poultry.

Dry heat or oven roasting is best suited to tough cuts of meat.

Tender cuts of meat should be cooked using moist heat method or with liquid at low temperature.

Meat should not be removed from its wrapping to avoid microbial contamination.

Pot roasting is a method of cooking that tenderizes even the toughest cuts of meat.

the natural moisture of fish and seafood should retained and it should be overcooked.

Lean fish such as hasa hasa is best cooked by moist heat such as stewing , grilling and frying

Fish should be cooked in a least possible time to prevent moisture loss and retain its flavor.

Frying is he most simple and ideal method in cooking fish and seafood.

the flesh of raw fish is translucent , it becomes opaque when cooked.

Vegetable are frequently recommended in any kind of diet.

Vegetables should be washed just after they are cooked.

Serve vegetables as soon as they are cooked for appeal and nutrition.

Preparing and cooking vegetables properly help in abolish the nutrient content.