Microwaves Flashcards Preview

Food fundamentals 2 > Microwaves > Flashcards

Flashcards in Microwaves Deck (35)
Loading flashcards...
1
Q

what were microwave radio signals used for during ww2

A

tracking enemy & as a means of communication

2
Q

what are microwaves

A

nonioninzing waves of energy that create thermal charges

3
Q

can microwaves cause dangerous chemical changes

A

no

4
Q

what are the 3 possible applications of microwaves

A

they can be

  1. absorbed
  2. transferred
  3. reflected
5
Q

how does a microwave oven function?

A

it converts household electricity into microwaves by using a vacuum electron tube.

6
Q

what are the 2 power outputs of microwaves and in what setting are they used?

A

household: 500-750 watts
commercial: 1000-1300 watts

7
Q

how are the microwaved reflected in a microwave oven?

A

waves are emitted from an opening in the metal case and get reflected off the sides and penetrate the food located in the center.

8
Q

what are the 2 major interactions in dielectric heating?

A

dipolar rotation of molecules–> occurs to the water molecules found in foods.
ionic conduction that occurs to the charged particles in food.

9
Q

what do the 2 types of interactions generate in dielectric heating?

A

they both generate heat caused by friction which gets transferred to other molecules through conduction.

10
Q

what type of containers should be used in microwave heating?

A

1- it must be a container that will transfer the waves as opposed to absorbing or reflecting them (glass, china & ceramic… plastic if heat tempered)
2- round & not to tall –> allows for greater wave distribution

11
Q

what should metal dished not be added in the microwave?

A

if any sharp edges, it will cause charges to be less well distributed causing for sparking to happen. chances are greater for a fork to spark than a spoon.

12
Q

if metal is used in the microwave, what needs to be followed?

A

1- needs to be of reasonably large size

2- needs to be kept away from the side walls as this is where the rays bounce off of.

13
Q

should food added to the microwave be stirred?

A

yes as this will allow the food to be evenly heated.

14
Q

does food cook from inside to outside or outside to inside?

A

outside to inside.

hence foods that are heavier of more dense should be place on the outside.

15
Q

how should a microwave be arranged when heating multiple items

A

spaced apart and in a circle(5+) square (4) or triangle (3).

nothing in the center.

16
Q

what should you do to foods enclosed in a skin or peel?

A

pieced to prevent them from exploding.

17
Q

what trick can you use to keep moisture in foods

A

place a cup of water in the center and allow it to steam to keep moisture as high as possible.

18
Q

does the food continue to cook through even when removed from the microwave?

A

yes. this is known as the standing time, where the particles continue to vibrate even after haven been taken out.

19
Q

what factors affect microwave cooking?

A

1- density: a whole potato will cook longer than mashed potato
2- volume: shallow & wide will cook faster and more evenly than narrow and tall.
3- the starting temperature of food.
4-shape of the food: thickness will determine cooking time
5- food composition:
sugar and fat help absorb heat.
state of water in the food: thawed or frozen.

20
Q

how to cook vegetables in the microwave

A

pro: retains vitamins and minerals
tips: add a little water to retain moisture & cut evenly & arrange in a single layer.

21
Q

how to cook meats in the microwave

A

not ideal as it will dry it out and make it lose its flavour.
temperature is not high enough to kill pathogens.
not good for large cuts of meat
tender cuts will produce better results
should be covered and liquid should be added
so not add salt until the end as this will result in a toughening effect.
ok to be used for thawing and reheating leftovers.

22
Q

cooking fish in the microwave

A

good as they are thin and require short cooking time.
should be covered to prevent surface from drying up.
to avoid overcooking of thin pieces they could be overlapped
not ideal for deep fried fished and live lobster nor for reheating.

23
Q

cooking eggs in the microwave?

A

they can cook very quickly… be careful
best used for scrambled, poached or omelet
fried and whole eggs will not work.

24
Q

microwaves for baking cakes & cookies?

A

not recommended
no browning effect
angel food cake, chiffon cake and meringues are too sensitive to heat
some microwave mixes are available.

25
Q

microwaves for beaking breads

A

not recommended

no maillard reaction, dexterization & caramelization.

26
Q

what happens to yeast bread in the microwave

A

yeast bread will result in a through, pale & low volume bread

27
Q

what happens to quick breads in the microwaves

A

quick breads will be pale & rise unevenly.

28
Q

cereals in the microwave?

A

ideal for instant hot cereal

the cooking time for other grains is not significantly reduced.

29
Q

does food in the microwave undergo browning effect?

A

no the foods will not brown or crisp

30
Q

what additional ingredients may be added to foods to cause a fake “browning effect:

A

soy sauce, bbq sauce, steak sauce

bread crumbs, shredded cheese, nuts, jellies, brown sugars etc.

31
Q

should a microwave be used when empty?

A

no it may cause for overheating

32
Q

are microwaves recommended for home canning?

A

No

33
Q

greater survival of bacteria and parasites results from what?

A

quick and uneven increase of temperature when using the microwave.

34
Q

what are some advantages of using microwaves

A

cooking time is decreased (3-4 minutes faster)
absence of cooking heat in the kitchen
saves energy
quick and easy to clean up

35
Q

what are some disadvantages of using microwaves

A

no browning effect
may dry up the foods
cannot cook foods slowly
not practical for large portions