Microwave Cooking _____ 1. Dishes holding food stay

Microwave Cooking  _____ 1. Dishes holding food stay

Microwave Cooking _____ 1. Dishes holding food stay cool in a microwave oven. _____ 2. Only containers made especially for microwave ovens can be used for cooking in a microwave oven. _____ 3. Food in a microwave oven cooks very evenly. _____ 4. Stirring food while cooking will disturb the microwave energy.

_____ 5. Cover dishes tightly with plastic wrap to keep the steam in. _____ 6. Cook food thoroughly before removing from the oven. _____ 7. Two dishes of soup take the same time to cook as one dish of soup. _____ 8. Defrosting is the only time to use less than high power. _____ 9. All foods can be cooked successfully in a microwave

oven. _____ 10. You do not need to use potholders when cooking with a microwave. _____ 11. Any containers used for regular cooking can be used in a microwave oven. _____ 12. When cooking in a microwave oven, leave the dish in one position the whole cooking time. _____ 13. Microwaves reach to the center of the food.

_____ 14. Do not put paper towels under rolls or bread, because the towels will absorb moisture. _____ 15. Eat food immediately after cooking in a microwave so it will still be warm. _____ 16. Washing potatoes is all you need to do before baking them in a microwave oven. _____ 17. Microwave foods at 100 percent power to brown them. _____ 18. If you learn to use a microwave oven properly, you

will never need a conventional oven or stove top. 1. What part of the microwave oven generates the microwaves? The Magnetron! Food is cooked by vibrations that create friction which produces

the heat for the food. 2. Why do foods NOT brown in the microwave? Because there is no dry heat to pull the moisture away from the food. VS.

3. Foods with high water content cook more quickly. This is good for foods like vegetables, but bad for thick skinned food like Eggs Squash Potatoes Hot dogs

4. Microwaves are ATTRACTED to: a.Sugar b. Fat c. Water BEWARE: These may cause Hot Spots! 5. What materials or containers are

microwave safe? a.Glass b.Paper c. Plastic (Heat Tempered!) 6.

7. Microwaves are REPELLED by: a.Metal Like What? It will cause arcing electrical sparks that can damage the oven or start a fire. 8. Which container cooks more evenly

ROUND or SQUARE Why?!? Because it allows the microwaves to enter

the food from as many sides as possible. They wont bounce off the corners. 9. Circle it! A circle is the most effective cooking shape. Foods, or the parts of foods, placed towards the center will cook more slowly.

Why is it best to cover most foods when microwave cooking? a. It holds in steam to shorten cooking time b. Keeps food moist c. Keeps foods from splattering 10. Use these materials to

cover the food: 1. PAPER: absorbs moisture and prevents foods from getting soggy. 2. WAX: retains heat and allows moisture to escape. 3. PLASTIC: holds in moisture for foods that might dry out.

11. How can you prevent burns when microwave cooking? a. Use hot pads or oven mitts b. Lift steamy lids away from you to shield you from the steam. c. Use only microwave safe dishes 12. What part of the microwave will rotate the food WHILE it is cooking to

distribute the heat evenly? The Turntable But even then. Stir or rotate foods way through when microwave cooking It helps the food cook more evenly by redistributing the heat. (Foods cooked in the microwave will

cook from the edges in.) 13. WHAT is Microwave time? The actual time that food cooks with microwave energy. WHAT is standing time and WHY is it important? The amount of time food is allowed

to sit AFTER microwave cooking in order to finish the cooking process. WHY: If you dont allow for standing time, you will overcook your food. 14. Use a food thermometer to be sure that meat, poultry, fish, and casseroles are thoroughly

cooked. Assignment # 7 AND Lab Microwave mishaps Each person makes an egg Mcmuffin Each lab make a SAMPLE of Caramel Turtle Cake Complete evaluation form and turn in

FINISH your notebook for next lab Work on 2 lab analysis forms

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