Chapter 5

Question 1

what is RADAR

Answer 1

radio detection and ranging

Question 2

what can do microwaves depending on the composition of the material which the waves are in contact

Answer 2

asborbed, transferred or reflecting

Question 3

two major polar interactions

Answer 3

• dipolar rotation molecules (with positive and negative poles like water)
• ionic conduction (electrically charged ions like NA+ CL-)

Question 4

examples of good microwaves containers

Answer 4

• plastic
• paper towel (but not for long cooking times)
• ceramic, glass, china
• labelled microwave safe

Question 5

3 things to do to prepare food for microwave

Answer 5

1. pierce foods encased in skin/peel
2. shield portions that may be overcooked
3. cover food to hold moisture, retain heat, avoid spattering

Question 6

3 tips to cook evenly (since the microwaves cook unevenly)

Answer 6

1. stirring
2. rotating/rearranging
3. standing time (calculate the time that continues to cook when the food is out of the microwaves)

Question 7

factors affecting cooking

Answer 7

1. density
2. starting temperature
3. volume
4. shape of food (cook quickly so everything must be the same shape)
5. composition of food (fat vs protein content will cook quickier)

Question 8

tips for cooking vegetables

Answer 8

1. cut in the same size thin pieces arranged in single layer or loose pile
2. cook quickly, covered, a little water add to prevent mositure loss

Question 9

3 reasons what it’s not ideal to cooked meat

Answer 9

1. no browning
2. become drier
3. temp not high enough to kill pathogen

Question 10

tips to cook meat

Answer 10

1. covered and with added liquid

2. should not be salt until the end of cooking (toughening effect)

Question 11

3 types of fish that are not ideal

Answer 11

live lobsters
deep-fried fish
reheating fish

Question 12

cooked fish- to prevent overcooking of thin portions..

Answer 12

overlap pieces to yield consistent thickness

Question 13

3 types of cooking eggs

Answer 13

poached
scrambled
omelet

Question 14

why angel food cakes,chiffon cakes,meringue don’t bake well

Answer 14

they are too heat sensitive

Question 15

characteristics of yeast bread

Answer 15

tough, pale, low volume

Question 16

characteristics of quick bread

Answer 16

pale, rise unevenly

Question 17

additionnal ingredients to help create a browning effect

Answer 17

BBQ sauce
soy sauce
melted butter
nuts 
brown sugar
bread crumbs

Question 18

true or false microwaves is recommend for home canning

Answer 18

false

Question 19

3 conditions that create a greater survival of bacteria and parasites

Answer 19

quick and uneven increases in temperature +

shot maintenance of cooking time

Question 20

advantages of microwaves

Answer 20

• 3-4 times faster
• energy saving
• quick and easy cleanup
• absence of cooking heat in the kitchen

Question 21

disadvantages of microwaves

Answer 21

• no browning
• may dry out some food (meats)
• lack of slow cooking
• not practical for large quantities

Question 22

destruction of microorganisms depends on what

Answer 22

temperature and lenght of time

Question 23

why bread is not recommend

Answer 23

no dry heat for caramelization, maillard reaction, dextrinization

Question 24

how to cover cooking fish in microwaves

Answer 24

wrap fish in parchment, wrap container with plastic wrap, use 2 inverted plates

Question 25

guidelines for absolutely used metals

Answer 25

reasonably large
keep away from the walls
metal/foil is grounded along the bottom of microwave

Question 26

recommend containers

Answer 26

round
shallow
transfered microwaves (not absorbed or reflect)
no brown bags or recycled paper
no metal dishes (can create a lot of electrical charges that can explode)

Question 27

quantity of watt commercially use

Answer 27

1000-1300 watts

Question 28

watt generally use

Answer 28

500-750 watts

Question 29

what are microwaves

Answer 29

nonionizing waves of energy that creates thermal changes