1. Intro to Culinary Arts Mrs. Lynch
Microwave Cooking
Intro to Culinary Arts
Mrs. Lynch

2. Microwave Basics Cooks quickly Low-fat method
Retains water-soluble vitamins (B, C)
Few vitamins destroyed by heat (Vitamin C, Riboflavin, etc.)
Read owner’s manual

3. Power Settings Higher power settingfaster cooking
% systems (50%-100% power)
Description (low, medium, high)
Chart on page 395
Check owner’s manual

4. Microwaves Produced Microwaves produced at each setting vary
Power ratings are based on watts (electrical units of power)
Higher wattagemore microwaves produced at various settings
Find wattage on back of microwave
Collegepossibly less wattage

5. Under what circumstances would you want more/less wattage?

6. How do microwaves cook food?
Magnetron produces microwaves
Microwaves bounce off walls
Microwaves penetrate food (1 ½ in. deep)
Causes food molecules to vibrate
Produces a domino effect (Conduction)
Friction causes heat to move throughout the food, therefore cooking it!

7. Which foods cook best? Best choices Food composition is a huge factor
Moist foods
Foods that can be cooked in moist heat
Food composition is a huge factor

8. Food Composition High water contentcooks faster
Fat, sugar, and salt attract microwaves
Concentrated areas cause “hot spots”
Baby bottles
Jelly doughnuts
Others?
Salt foods after cooking

9. Food Composition cont…
Some foods absorb liquids to cook
Pasta, rice
No time saved
Some foods have tough skin
Examples?
Steam builds up and cannot escape
Kaboooooooooom!!!
Pierce with fork
Give examples of food that would explode if not pierced with fork.

10. What other factors matter?
Food Density
Denser food____ Cook Time
Shape and size
Uneven thickness…thinner edges____________
Larger or whole pieces____ Cook Time
Starting temperature of food
Colder food ____ Cook Time
Amount of food
More food____ Cook Time
What are some examples of foods with these characteristics? What experiences have you had with these factors?

11.  Metal in the Microwave 
Microwave Cookware
 Metal in the Microwave 
Microwaves are reflected by metal
Pass through glass, plastic and paper material
Metal or foil in micro. cause ARCING, electrical sparks
Can cause damage or fire

12. Microwave Cookware Glass/glass-ceramic Stoneware, China, Pottery
Test if microwave safe
Stoneware, China, Pottery
No metal trim or metallic glaze
Plastic
Ensure “Microwave Safe”
Paper
Microwave safe
No recycled material-metal fragments

13. Size and Shape of Food Affect the way food cooks and the cooking time
Shallow pans with straight sides
Round pans = Even cooking
Square and rectangle pansrounded corners

14. Microwaving Techniques
Food Placement
Best arrangementRING shape
Microwaves enter food from as many sides as possible
Leave Space between pieces
Arrange thickest pieces to the outside
Middle of microwave cooks slower
Examples of spokes of wheel, thickest out, thinnest in.

15. Covering Food Covering food… Cover tightly for steaming
Keeps food moist
Holds in steam
Shortens cooking time
Prevents Splattering
Cover tightly for steaming
Cover loosely for drier food

16. Microwave-Safe Covers
Glass
Plastic
Waxed paper
Parchment paper
Paper towels
Inverted plates-use a potholder

17. Stirring, Rotating, and Turning
Microwaves may not distribute evenly
After half the cooking time
Dense foods (meat & poultry) should be turned over
May have turntable, yet still need rotating, stirring and turning

18. Determine Cooking Time
Two parts
On- microwaves are being produced
Off- heat trapped in food continues to cook it (standing time)
If cooked uncovered, cover during standing time
Check food for doneness after standing time.

19. Microwave Recipes Includes….. Size and shape of cooking container
How to arrange food for even cooking
Whether or not to cover the dish
A range of cooking and standing times.

20. Accident Prevention Rules
Never turn on unless food is present
Follow manufacturer’s directions for use
Don’t eat food if package turns brown
Don’t reuse containers
Loosen covers or caps or EXPLOSION
Don’t attach magnets to microwave
Have professionally checked for leakage

21. Glass Safety Explosion can Occur Safety Tips Weakened structure
Over use
Cracks
Misuse
Cold Surfaces
Water on Surface
Safety Tips
Wear oven mitts
Avert eyes and face
Wear shoes at all times
Set on dry surface
Allow dish to cool
Set down gently
Do not broil with glass
Do not set directly on element