Microwave Cooking

Question 1

RADAR stands for …

Answer 1

RAdio Detection And Ranging

Question 2

What are microwaves?

Answer 2

ionizing waves of energy that create thermal change, between mobile and radar waves on the spectrum, do not cause dangerous chemical changes

Question 3

microwaves are ___, ___, or ___ depending on the material

Answer 3

transferred, reflected, absorbed

Question 4

microwaves work by ___ heat via electromagnetic radiation

Answer 4

transferring

Question 5

magnetron:

Answer 5

vacuum electron tube converts household electricity into microwaves, emits microwaves that are set in motion by a fan and use a turntables for even cooking

Question 6

___ W = general use microwave

Answer 6

500-750

Question 7

___ W = commercial microwave

Answer 7

1000-1300

Question 8

how are waves distributed evenly?

Answer 8

by reflecting off the sides

Question 9

dielectric heating:

Answer 9

high frequency alternating electromagnetic field heats a dielectric material

Question 10

what are the two major interactions of dielectric heating?

Answer 10

1. dipolar rotation molecules (with +/- poles)

2. ionic conduction (electrically charged ions)

Question 11

recommended containers for microwave use:

Answer 11

cannot reflect or absorb waves, rounded, shallow, not recycled or brown bag paper, no metal dishes

Question 12

if metal has to be used in a microwave how can safety be promoted?

Answer 12

reasonable large, kept away from the walls, grounded along the bottom

Question 13

what materials transfer microwaves and are good as containers?

Answer 13

china, ceramic, glass, heat-tempered plastic, paper towel

Question 14

spacing:

Answer 14

1 container: centre
3 containers: triangle
4 containers: square
5+ containers: circle

Question 15

steps to prepare food for the microwave:

Answer 15

• pierce skin/peel
• shield portions that may be overcooked
• cover foods

Question 16

what are the benefits of covering foods in the microwave?

Answer 16

reduces splatter, retains heat, retains moisture

Question 17

factors that affect cooking:

Answer 17

density, volume, starting temperature, shape, composition

Question 18

cooking vegetables:

Answer 18

• retains vitamins and minerals
• cook quickly, covered, in water
• cut into even pieces
• arrange in one layer or loose pile

Question 19

cooking meats:

Answer 19

not recommended

• no colour or flavour is added (no Maillard)
• temperature isn’t high enough to kill pathogens
• okay for thawing/reheating
• tender cuts produce better results

Question 20

cooking fish:

Answer 20

• ideal: tender and thin dimensions
• not recommended for reheating, live lobster, or fried fish
• should be covered with prices overlapping to give it uniform thickness

Question 21

cooking eggs:

Answer 21

• time it carefully
• works for scrambles, omelet, or poached
• does not work for whole or fried eggs

Question 22

cakes/cookies:

Answer 22

• don’t brown

- heat sensitive (angel food, chiffon, meringue) don’t work

Question 23

bread:

Answer 23

• dextrinization, Maillard, and caramelization don’t take place
• yeast breads: tough, pale, flat
• quick breads: pale, uneven

Question 24

cereals:

Answer 24

microwaves work well for instant, hot cereals

Question 25

browning and crisping ___ happen in the microwave, adding ingredients like soy sauce or brown sugar can mimic ___

Answer 25

will not

browning

Question 26

safety:

Answer 26

• use oven mitts
• do not operate when empty
• use microwave-safe dishes
• quick and uneven temperature changes or short cooking time increase microbe potential