Chapter 5 Flashcards
what is RADAR
radio detection and ranging
what can do microwaves depending on the composition of the material which the waves are in contact
asborbed, transferred or reflecting
two major polar interactions
- dipolar rotation molecules (with positive and negative poles like water)
- ionic conduction (electrically charged ions like NA+ CL-)
examples of good microwaves containers
- plastic
- paper towel (but not for long cooking times)
- ceramic, glass, china
- labelled microwave safe
3 things to do to prepare food for microwave
- pierce foods encased in skin/peel
- shield portions that may be overcooked
- cover food to hold moisture, retain heat, avoid spattering
3 tips to cook evenly (since the microwaves cook unevenly)
- stirring
- rotating/rearranging
- standing time (calculate the time that continues to cook when the food is out of the microwaves)
factors affecting cooking
- density
- starting temperature
- volume
- shape of food (cook quickly so everything must be the same shape)
- composition of food (fat vs protein content will cook quickier)
tips for cooking vegetables
- cut in the same size thin pieces arranged in single layer or loose pile
- cook quickly, covered, a little water add to prevent mositure loss
3 reasons what it’s not ideal to cooked meat
- no browning
- become drier
- temp not high enough to kill pathogen
tips to cook meat
- covered and with added liquid
2. should not be salt until the end of cooking (toughening effect)
3 types of fish that are not ideal
live lobsters
deep-fried fish
reheating fish
cooked fish- to prevent overcooking of thin portions..
overlap pieces to yield consistent thickness
3 types of cooking eggs
poached
scrambled
omelet
why angel food cakes,chiffon cakes,meringue don’t bake well
they are too heat sensitive
characteristics of yeast bread
tough, pale, low volume
characteristics of quick bread
pale, rise unevenly
additionnal ingredients to help create a browning effect
BBQ sauce soy sauce melted butter nuts brown sugar bread crumbs
true or false microwaves is recommend for home canning
false
3 conditions that create a greater survival of bacteria and parasites
quick and uneven increases in temperature +
shot maintenance of cooking time
advantages of microwaves
- 3-4 times faster
- energy saving
- quick and easy cleanup
- absence of cooking heat in the kitchen
disadvantages of microwaves
- no browning
- may dry out some food (meats)
- lack of slow cooking
- not practical for large quantities
destruction of microorganisms depends on what
temperature and lenght of time
why bread is not recommend
no dry heat for caramelization, maillard reaction, dextrinization
how to cover cooking fish in microwaves
wrap fish in parchment, wrap container with plastic wrap, use 2 inverted plates
guidelines for absolutely used metals
reasonably large
keep away from the walls
metal/foil is grounded along the bottom of microwave
recommend containers
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)
quantity of watt commercially use
1000-1300 watts
watt generally use
500-750 watts
what are microwaves
nonionizing waves of energy that creates thermal changes
