1. Microwave Cooking

2. History of the Microwave Dr. Percy L. Spencer of Massachusetts first experimented with radar in 1945. After noticing that a chocolate bar in his pocket melted, he wondered if microwave energy could be used for cooking. He experimented by popping corn with microwaves and soon realized the cooking possibilities were endless.

3. 1. Microwaves are ATTRACTED to: a.Sugar b. Fat c. Water

4. 2. Microwaves are REPELLED by: a.Metal Like What?

5. 3. Microwaves work by sending waves that cause food molecules to vibrate against each other, which create friction. (Friction creates heat)

6. 4. Microwave safe containers include: a.Glass b.Paper c.Plastic (Heat Tempered!)

7. 5. Which container cooks more evenly… ROUND or SQUARE Why?!? Because there are no corners, the microwaves enter the food from as many sides as possible. They won’t “bounce off” the corners.

8. 6. Microwave Heating ***Microwaves penetrate food only 1 to 1 ½ inches. Foods cook from the outside of the dish toward the center last.

9. 7. Standing Time: Definition: The amount of time food is allowed to sit AFTER microwave cooking in order to finish the cooking process. Purpose: If you don’t allow for standing time, you will overcook your food.

10. 8. Quantity and Volume increase the cooking and standing time

11. 9. For best results in a microwave you should: a.Stir and rotate foods for even cooking. b.Cover foods to seal in moisture. c.Use round containers

12. 10. You should always cover your food with: a.A paper towel b.Plastic wrap c.A Lid

13. 11. Covering helps : a.Food cook more evenly b.Foods from splattering c.Keep moisture in

14. 12. To keep foods, like potatoes and egg yolks, from popping you should poke them

15. 13. Two types of foods that are not generally cooked in the microwave are: a.Meats b.Baked Goods – They become tough

16. 14. Microwave Safety Always remember to: a.Use hot pads or oven mitts b.Lift steamy lids away from you c.Use only microwave safe dishes