Professional Documents
Culture Documents
TLE Science Reviewer
TLE Science Reviewer
Poultry – Several kinds of fowl that are used as food (includes chicken,
turkey, duck, pigeon and quail)
Games – Birds that are hunted for food.
Poultry Meat
Dark Meat
- Are always used
- Legs, thighs, wings, neck and rib cage.
- Richer in fat, have more connective tissue and have higher riboflavin
and hemoglobin
White Meat
- White meat is meat which is pale in color before and after cooking.
- Includes rabbit, chicken, turkey and fish.
II. Meat
- the edible portion of animals/mammals
- contains muscle, fat, bone, connective tissue and water.
- the major meat producing animals are cattle, swine and sheep.
- In the Philippines we also have goat, carabao, horse and dog meat.
2. Moist Method
Boiling – to cook food in water that is bubbling rapidly
Steaming – to cook food by exposing it to steam.
3. Combination Methods - cooking food using first dry heat then adding
liquid or steam.
Braising – to brown the food first and then cook it covered with
moisture added.
Stewing – to cut food into bite size pieces first then braise.
Science
I. Electromagnetic Wave