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POULTRY (1-preparation (2- moist heat (same as meats) (2- stewing, 3-…
POULTRY
1-preparation
2- moist heat
(same as meats)
2- stewing
3- poaching
1- braising
4- microwaving
Most healthy method
-
guidelines for steaming
3- dry heat
(same as meats)
(end point 165F (74C))
3- grilling
2- broiling
4- frying
3- deep-fried
4- stir-fried
2- pan-fried
1- sauteed
1- roasting
1- cutting methods
method 2
10 or 12 pieces
method 1
10 pieces
4- safety
2- stuffing
avoid
1- Thawing
refrigerator
3- storage
2- frozen
(6-12 months)
4- safety
issue: Salmonella
1- fresh
refrigerator
(3 days)
3- thawing
2- determines doneness
1- colour change
2- touch