Microwave Cooking

Why is microwave cooking important to learn? Accessible equipment Dorm room, apartment kitchenette, hotel Cooks food quickly Nutrition Uses less fat and liquid Retains valuable vitamins and minerals in our foods

How does a microwave work? Radiation causes molecules to move which produces heat. Non-ionizing microwave radiation passes through food Water, fat, and other substances in the food absorb energy from the microwaves in a process called dielectric heating Many molecules are electric dipoles meaning that they have a partial positive charge at one end and a partial negative charge at the other therefore rotate as they try to align themselves with the alternating electric field of the microwaves Rotating molecules hit other molecules and put them into motion, thus dispersing energy. This energy, when dispersed as molecular vibration in solids and liquids is heat INTERACTIVE COOKING TIME VS. STANDING TIME STUDENT ACTIVITY

Food Factors and Microwaving Food Composition foods that get very hot in the microwave Water Fat Sugar Salt Foods that have skin that keeps moisture from evaporating Food Density Shape and Size Starting Temperature Amount of Food

Power Setting: The higher the power setting the longer the microwaves are transmitted.

What to use in the microwave: Glass Plastic Paper

DO NOT Use METAL in the microwave because… Microwaves are reflected by metal and this can cause a fire! exception: small pieces of foil may be used to cover small areas of food that may overcook

Tips for Successful Microwaving 1. Food Placement (thinner inside, thicker outside) 2. Cover Food (with paper towel, no plastic wrap) 3. Stirring, rotating, turning 4. Cooking time/Standing time

Additional Information Never turn on the microwave oven unless there is food in it. Clean spots and spills after every use. If allowed to build up they will absorb microwaves and cut down on cooking power. BE VERY CAREFUL when removing food from the microwave. It can be very hot.