Microwave cooking Flashcards

(41 cards)

1
Q

What does RADAR stand for?

A

RAdio Detection And Ranging

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2
Q

Micorwave radio signals were used in WW2 as

A

a track of the enemy

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3
Q

What is the approximate frequency of the microwave?

A

10^10 Hz

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4
Q

The definition of the microwave

A

Nonionizing waves of energy that create thermal changes

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

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5
Q

What can be done with micro waves( 3 things)

A

Absorbed
Transferred
Reflected

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6
Q

In the microwave the heat is transferred via

A

Electromagnetic radiation

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7
Q

What is the driver of the waves in the microwaves

A

Magnetron

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8
Q

How does the microwave work?

A
  • 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
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9
Q

What is the power of the microwave?

A

500-750 watts

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10
Q

How is the food heated with the microwave?

A

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
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11
Q

What are the appropriate materials for the containers?

A

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

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12
Q

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

A

Round- equal opportunity

Rectangular- heating more in the corners

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13
Q

Why should you use shallow containers?

A

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

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14
Q

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

A

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)

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15
Q

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

A
  • Reasonably large
  • Kept away from the walls
  • Metal/foil is grounded along the bottom of microwave
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16
Q

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

A

Outside

Denser

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17
Q

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

A

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

18
Q

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

A

Pierce in skin/peel so they do not explode

19
Q

What portions should you place in the microwave

A

Smaller pieces are cooked faster

20
Q

Why you should not heat in plastic?

A

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

21
Q

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

A

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

22
Q

What factors influences the difference in cooking different food?

A
-Density
– Volume
– Starting temp
– Shape of food( pointy vs round)
– Composition of food
-Container
23
Q

How can you avoid uneven cooking?

A

-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)

24
Q

Cooking vegetables in the microwave retains

A

Vitamins and minerals

25
What are cooking tips for cooking vegetables in the microwave?
-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
26
Why cooking meat in the microwave is not ideal?
Dries out meat, no browning (flavour not developed), | temp not high enough to kill pathogens
27
Why you should not salt the meat until the end of the cooking when cooking in the microwave
-toughening effect
28
Better result in the microwave is produced by
Tender , small cuts
29
For cooking meat in the microwave you should
Cover the meat and add liquid
30
Why fish is ideal for cooking in the microwave?
Because of thin dimension /tenderness of | fillets and steaks (requires short cooking time)
31
What should be done with the fish prior putting in the microwave to prevent the surface from drying and toughening
wrap fish in parchment, wrap container | with plastic wrap, use 2 inverted plates
32
For what kind of fish the microwave is not ideal
deep-fried fish, live lobster, reheating fish
33
Why you should not put the whole egg in the microwave?
Can explode
34
For what kinds of egg the microwave works
Scrambled, poached and omelet work
35
Why cooking cakes and cookies in the microwave is not recommended?
Cake crust does not brown
36
What is the usual result of cooking bread in the microwave and why it is not recommended
Pale, tough, rise unevenly | No dry heat for dextrinization( browning), Maillard reaction and caramelization
37
What kind of cereals are good for microwave cooking and why?
Instant hot cereals | For other cereals not significant decrease in cooking time
38
What additional ingredients can be used to create a browning effect in the microwave
``` -Teriyaki/soy sauce • BBQ Sauce • Melted Butter • Worcestershire/steak sauce • Bread crumbs • Shredded Cheese • Brown Sugar • Nuts • Jellies, Preserves, and Glazes ```
39
Quick and uneven rise in temperature+ short maintenance time leads to ( bacteria)
Greater survival of bacteria and parasites
40
4 advantages of microwave cooking
-Speed of cooking ( 3-4 times faster) – Absence of cooking heat in kitchen – Energy saving – Quick & easy cleanup
41
4 disadvantages of cooking
-Lack of browning – May dry out food items (esp meat) – Lack of slow cooking – Not usually practical for large quantities