Preparation proteinVersión en línea learn the preparation of fish, beef, pork, and poultry. por Montana Stephens 1 Tender cuts of beef 2 Less Tender Cuts 3 Tender cuts of poultry 4 Types of birds for poultry and type of cooking 5 Preparation for fish Dry heat: grilling, broiling, frying, and sauteing Comes from the less used parts Moist heat low and slow; roasting, braising, stewing Comes from the more used and developed part Roasting, broiling, pan-broiling, pan-frying, and grilling Dry heat Roasting or moist heat cooking methods Broiler-frying Good for dry heat:broiling, grilling, and frying Capon, Rock-cornish Hen, and Roaster Should be opaque and flakey when done don't micraowave shaellfish in the shell, may exploed be aware of how fragile you are cooking is when deciding on cooking methods
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