Microwaves Flashcards
What are microwaves and what do they do?
nonionizing waves creating thermal changes
By what are microwaves emitted?
The MAGNETRONNNNN (magnet-tron)
With what do microwaves interact with (2)? What happens to them?
Polar molecules and ions. They move –> friction –> HEAT
If containers (destined for the microwave) are made of plastic, how should they be?
Heat tempered
Why should containers (destined for the microwave) not be rectangular?
Corners are hotter
What are some characteristics of microwave containers? (3)
Round, shallow, heat tempered
Why should you stir/rotate food when microwave cooking?
To redistribute the heat (only heats 1 inch of food)
What is “standing time” and in what should it be included in?
Defined as the time needed for the food molecules to stop vibrating; it should be included in RECIPES
Which one, in the following, is ideal for microwave cooking? Why? Meat/Vegetables
Vegetables–> less leaching out since use water inside the vegetables
Why is it not ideal to cook meat in a microwave?
The meat dries out, there is no browning and it is not hot enough to kill pathogens
How is the oil (nonpolar) present in foods, heated in a microwave?
By the water and polar molecules surrounding it
Why is it not recommended to microwave cook cakes and breads?
No Maillard reaction, no caramelization
Why is microwaving not recommended for home canning?
The changes in temperature are uneven and short in time; It increases the chances of microorganism survival
