Poultry Cookery

• • Poultry, like meat may be cooked by either dry or moist heat method
  • Fat content should also be taken into consideration
  • The choice of method depends mainly upon the age of the bird instead of location of the part in the carcass as in the case of meats.
• • All classes of chicken and other poultry for that matter may be cooked by moist heat cookery
  • Common filipino dishes are tinola, sinampalukang manok, manok na pinaupo. And relyeno
• • The dry heat method is usually reserved for young tender poultry.
  • The poultry class of these chickens is specially termed -broilers and fryers.