Nutrition and Food prep 1

 Saves electrical energy up to 75%  Saves TIME (A baked potato takes 45 minutes in the oven and only 5 minutes in the microwave!)  Easier to CLEAN  Saves NUTRIENTS! New steamer bags use less water and time! If you cook them on the stove with too much water or for too long, it bleaches out the nutrients and color. Microwave bags save the TEXTURE and TASTE  INCREASES food safety because of defrosting

 Can not cook all types of Foods, such as Angel Food Cake  Can cause a difference in the TASTE, TEXTURE and APPEARANCE (think of Pizza Rolls)  May not save TIME for some foods

 Defrosting  Reheating  Cooking Single Serve  Preparing Microwave Recipes  The top 3 uses are 98% of why we use microwaves!

 In 1946, Dr. Spencer invented the Magnation Tube, which produces invisible microwaves. They were first installed in radar systems in air planes so air traffic controllers to could keep the planes from crashing. One day, someone placed a candy bar on the Magnation Tube and it melted and the microwave we know today was born!  The first microwave was as big as a REFRIGERATOR with a tiny space and cost $5000  The first consumer microwave was around $1000 and only had low, medium and high buttons  Microwaves, even 10 years ago, were still over $100, but today you can get them for $50 or even for FREE!

 In conventional cooking, such as baking cookies, you select the temperature (350 degrees)  Heat transfers from the STOVE, to the CONTAINER, to the FOOD, which is why it takes so long to cook it in the oven!  Residual heat remains from the oven so the oven has to take time to cool down….  In microwave cooking, the microwave appliance will create MICRO-HIGH ENERGY INVISIBLE WAVES  It cooks the food from the outside in and the inside out with NO residual heat!

 How a Microwave Works How a Microwave Works

1. Select the cooking power (low, medium, high), which is the amount of energy the microwave oven uses to PUSHOUT the invisible microwaves. The wattage of the microwave is the SPEED at which the invisible microwaves push out. 2. The Magnation Tube generates microwaves 3. The fan stirs and distributes the microwaves 4. The walls, door and floor reflect the microwaves into the food 5. The invisible microwaves penetrate the food 6. Energy vibrates the molecules in the food 7. Friction creates HEAT, which cooks the food. Microwaves attract to water, sugar and fat!

 DON’T USE:  METAL (WHY??? Think of the MAGNATION tube???)  STYROFOAM (okay on low heat, but if Styrofoam starts melting, then toxic chemicals are going into your FOOD!)  COMMON PLASTIC (like a butter tub or sour cream container, will melt)  FAST FOOD DELI CONTAINERS (the plastic is too thin and it will melt)