Microwave cooking

Question 1

What does RADAR stand for?

Answer 1

RAdio Detection And Ranging

Question 2

Micorwave radio signals were used in WW2 as

Answer 2

a track of the enemy

Question 3

What is the approximate frequency of the microwave?

Answer 3

10^10 Hz

Question 4

The definition of the microwave

Answer 4

Nonionizing waves of energy that create thermal changes

Do not cause dangerous chemical changes( as do ionizing rays)

Question 5

What can be done with micro waves( 3 things)

Answer 5

Absorbed
Transferred
Reflected

Question 6

In the microwave the heat is transferred via

Answer 6

Electromagnetic radiation

Question 7

What is the driver of the waves in the microwaves

Answer 7

Magnetron

Question 8

How does the microwave work?

Answer 8

• Vacuum electron tube that converts the electricity into microwaves
• The microwaves are set in motion by a fan.
• The waves are bouncing from the walls of the microwave
• Turntable helps to cook evenly

Question 9

What is the power of the microwave?

Answer 9

500-750 watts

Question 10

How is the food heated with the microwave?

Answer 10

The polarity is reversed 5 billion times a second

• Two major interactions ( with water and ionic conduction ( like Na+Cl-))
• Generation of the heat by fraction and transfer to other molecules by conduction

Question 11

What are the appropriate materials for the containers?

Answer 11

Glassware,china,ceramic,plastic( heat tempered), paper towel( not for long), other that are labeled microwave safe

Question 12

Why would you place round container in the microwave rather than rectangular?

Answer 12

Round- equal opportunity

Rectangular- heating more in the corners

Question 13

Why should you use shallow containers?

Answer 13

Because the depth of the micro wave is limited ( approximately 10 cm)

Question 14

Why you should not put recycled paper/ brown bags or metal dishes( aluminum foil)

Answer 14

The paper can catch fire
Metal( especially pointy) can create an accumulation of charge and cause fire
From the metal the waves bounce off( the walls of the microwave are metal)

Question 15

What are three guidelines if you still want to use the metal in the microwave?

Answer 15

• Reasonably large
• Kept away from the walls
• Metal/foil is grounded along the bottom of microwave

Question 16

The foods in the microwave cook from the ____, that is why you need to place ___ portions on the outside

Answer 16

Outside

Denser

Question 17

What is the arrangement of the objects if you heating multiple items

Answer 17

The center should be left empty, because it will not get the microwaves from the walls , but only from the top, but the time should be prolonged, do unequal cooking

Question 18

What should you do with the potatoes and hot dogs before cooking in the microwave?

Answer 18

Pierce in skin/peel so they do not explode

Question 19

What portions should you place in the microwave

Answer 19

Smaller pieces are cooked faster

Question 20

Why you should not heat in plastic?

Answer 20

Can be endocrine disturbers , heating the plastic can transfer this particles, fat and cheese,fatty food are more vulnerable

Question 21

Microwave is very drying, so what should be done to hold moisture, avoid spattering and retain heat

Answer 21

Use paper towels,waxed paper, plastic wrap, microwavable covers
-Cover loosely to let steam escape

Question 22

What factors influences the difference in cooking different food?

Answer 22

-Density
– Volume
– Starting temp
– Shape of food( pointy vs round)
– Composition of food
-Container

Question 23

How can you avoid uneven cooking?

Answer 23

-Stirring
-Rearranging/rotating
-Standing time (The amount of time it takes for food molecules to
stop vibrating after microwave process ends
• Cooking continues during this period of time, so it
is factored into the recipe’s time requirement)

Question 24

Cooking vegetables in the microwave retains

Answer 24

Vitamins and minerals

Question 25

What are cooking tips for cooking vegetables in the microwave?

Answer 25

-cooked quickly, covered, a little water added
(to prevent moisture loss)
– Pieces cut into similar-sized thin pieces;
arranged in single layer, or loose pile

Question 26

Why cooking meat in the microwave is not ideal?

Answer 26

Dries out meat, no browning (flavour not developed),

temp not high enough to kill pathogens

Question 27

Why you should not salt the meat until the end of the cooking when cooking in the microwave

Answer 27

-toughening effect

Question 28

Better result in the microwave is produced by

Answer 28

Tender , small cuts

Question 29

For cooking meat in the microwave you should

Answer 29

Cover the meat and add liquid

Question 30

Why fish is ideal for cooking in the microwave?

Answer 30

Because of thin dimension /tenderness of

fillets and steaks (requires short cooking time)

Question 31

What should be done with the fish prior putting in the microwave to prevent the surface from drying and toughening

Answer 31

wrap fish in parchment, wrap container

with plastic wrap, use 2 inverted plates

Question 32

For what kind of fish the microwave is not ideal

Answer 32

deep-fried fish, live lobster, reheating fish

Question 33

Why you should not put the whole egg in the microwave?

Answer 33

Can explode

Question 34

For what kinds of egg the microwave works

Answer 34

Scrambled, poached and omelet work

Question 35

Why cooking cakes and cookies in the microwave is not recommended?

Answer 35

Cake crust does not brown

Question 36

What is the usual result of cooking bread in the microwave and why it is not recommended

Answer 36

Pale, tough, rise unevenly

No dry heat for dextrinization( browning), Maillard reaction and caramelization

Question 37

What kind of cereals are good for microwave cooking and why?

Answer 37

Instant hot cereals

For other cereals not significant decrease in cooking time

Question 38

What additional ingredients can be used to create a browning effect in the microwave

Answer 38

-Teriyaki/soy sauce
• BBQ Sauce
• Melted Butter
• Worcestershire/steak sauce
• Bread crumbs
• Shredded Cheese
• Brown Sugar
• Nuts
• Jellies, Preserves, and Glazes

Question 39

Quick and uneven rise in temperature+ short maintenance time leads to ( bacteria)

Answer 39

Greater survival of bacteria and parasites

Question 40

4 advantages of microwave cooking

Answer 40

-Speed of cooking ( 3-4 times faster)
– Absence of cooking heat in kitchen
– Energy saving
– Quick & easy cleanup

Question 41

4 disadvantages of cooking

Answer 41

-Lack of browning
– May dry out food items (esp meat)
– Lack of slow cooking
– Not usually practical for large quantities