2.  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!

4. a. Sugar b. Fat c. Water

5. a. Metal Like What?

6. a. Glass b. Paper c. Plastic (Heat Tempered!)

7. The Magnetron!

8. Waves are emitted from an opening in the metal case. Waves are then reflected off the sides and penetrate food in the process.

9. ROUN D orSQUARE Why?!? Because it allows the microwaves to enter the food from as many sides as possible. They won’t “bounce off” the corners.

10.  5.1-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

11.  This heat starts on the outside of the food and moves in.  5.2-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.

12. WHAT: The amount of time food is allowed to sit AFTER microwave cooking in order to finish the cooking process. WHY: If you don’t allow for standing time, you will overcook your food.

13. It helps the food cook more evenly by redistributing the heat. (Foods cooked in the microwave will cook from the edges in.)

14. 2 items 5 or more items4 items 3 items

15. A Turntabl e

16.  Rotate dish(es) ¼ turn once or twice during cooking  Round shapes cook more evenly—corners have more energy passed through them and may overcook  High/tall foods close to the top also receive more energy

17. Cooking / Reheating Defrost and various power levels indicate the auto shutoffs at certain intervals Stir while cooking to prevent uneven cooking Cooking times will differ for every appliance as well as volume of food, size, and cooking utensil

18.  Covering while microwaving evokes similar results from conventional cooking-steam is retained to tenderize food and shorten cooking time.  Shield some portions that are particularly sensitive to overcooking.

19.  Recipes allow for “standing time.” ◦ This is the amount of time that it takes for the food molecules to stop vibrating after the microwave process ends. ◦ Cooking continues during this period of time, so it is factored into the recipe’s time requirement.

20.  Food quantity is much greater than foil/skewers  Metal/foil is grounded along the bottom of microwave

21. a. It holds in steam to shorten cooking time b. Keeps food moist c. Keeps foods from splattering

22. Because there is no dry heat to pull the moisture away from the food. VS.

23.  Foods cooked in a microwave often do not have time to brown/crisp.  Additional ingredients can be used to create a browning effect:

24.  Teriyaki/soy sauce  BBQ Sauce  Melted Butter  Worcestershire/steak sauce  Bread crumbs  Shredded Cheese  Brown Sugar  Nuts  Jellies, Preserves, and Glazes

25. a. Use hot pads or oven mitts b. Lift steamy lids away from you c. Use only microwave safe dishes