1. How To Vote via Texting 1.Standard texting rates only (worst case US $0.20) 2.We have no access to your phone number 3.Capitalization doesn’t matter, but spaces and spelling do TIPS EXAMPLE

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5. Microwaves

6. How long have microwaves been around?  In 1945, Dr. Perry Spencer, a scientist, was working in a lab when he felt some heat on his hand. The heat was coming from microwaves. These were being emitted from a nearby vacuum tube. Dr. Spencer was curious and place a chocolate bar near the tube. Within seconds, the chocolate melted. That sticky mess was the beginning of a brilliant idea – the microwave!

7. Diagram of Microwave

8. How Does a Microwave Work?  The microwave oven generates electromagnetic waves (called microwaves) which makes water move. This motion leads to friction, and friction leads to heating. Motion Friction Heat

9. How Does a Microwave Work?  This heat starts on the outside of the food and moves in.  The denser the food the longer it will take to cook. Water will heat faster than a burrito, because a burrito is more dense than water. Water will heat faster than a burrito, because a burrito is more dense than water.

10. What are the advantages of having a microwave?  Faster  Retains Nutrients  Tastes Better  Defrost Meat  Softens brown sugar (Put 1C. of water in microwave)  Plumps Raisins  Freshens snacks and chips  Eliminates extra oils and fats in preparing foods  Made a impacted on today’s lifestyle and cooking habits  Cook’s food quickly with high quality

11. What are microwaves attracted to?  Fat  Sugar  Water Molecules

12. Acceptable dishes for the microwave  Glass  Paper  Plastic  Microwaveable Dishes

13. Unacceptable Dishes  Metal  Dishes with gold or silver on it

14. Acceptable Coverings  Paper Towels- to absorb moisture, spatters, and spills  Wax Paper- Holds in some of the moisture  Plastic Wrap- holds in moistures

15. Foods that should not be microwaved  Eggs in a shell  Pancakes-they don’t get a crust on them.  Canning foods -does not get high enough temperature or have enough pressure.  Deep-fry foods- fat can not be controlled  Large amounts of food- Takes to long, not as efficient

16. Techniques  Stirring: To pull heated part of the food to the center.  Turning Over: To microwave all sides.  Standing time: To allow the foods to complete its cooking (place directly on counter).  Shielding: Small pieces  Covering: A: Retains nutrients A: Retains nutrients B. Holds in moisture B. Holds in moisture C. Speeds up cooking C. Speeds up cooking

17.  Arrange food in circular shape: to make cooking even  Rotating: Makes cooking even  Pricking: (egg yolks and potatoes) to keep from exploding.  Select foods of the same size: cooks evenly

18. Do round or square containers cook more evenly? Round Square

19. Burns  To prevent Food can create hot containers Food can create hot containers Items can explode (egg, potatoes). Pierce them with fork. Items can explode (egg, potatoes). Pierce them with fork. Lifting the cover or plastic from the food can cause a burn. Lifting the cover or plastic from the food can cause a burn. Hot steam escaping can cause a burn. Hot steam escaping can cause a burn.

20. Cooking Tips  When cooking in the microwave, the volume of the food (small versus large potatoes); and the quantity or number will increase cooking and standing time.  Standing time at the end of cooking allows for foods to continue to cook when removed.