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Microwave Cooking

Microwave Cooking. Chapter 7. History. Development of radar during WW II 1947 Radarange for foodservice 1955 First consumer microwave. Food-Related Uses. Home Heat beverages Heat or defrost frozen foods Popcorn Not used a lot for full meal preparation Foodservice Reheating usually

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Microwave Cooking

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  1. Microwave Cooking Chapter 7

  2. History • Development of radar during WW II • 1947 Radarange for foodservice • 1955 First consumer microwave

  3. Food-Related Uses • Home • Heat beverages • Heat or defrost frozen foods • Popcorn • Not used a lot for full meal preparation • Foodservice • Reheating usually • Time benefits not realized with large quantities

  4. Industry Food-related Uses • Specialized microwave equipment used • Tempering of meat • Precooking of bacon and sausage • Drying pasta and other foods • Proofing yeast breads • Pasteurization and sterilization

  5. What are microwaves? • High-frequency electromagnetic waves of radiant energy. • Radio waves of very short wave length

  6. How do microwaves cook food? • Interaction with polarized (dipolar) molecules • Includes water, protein, and some carbohydrates • Dipolar molecules align in microwave electromagnetic field • Dipolar molecules rotate rapidly • Heat produced by friction • Microwaves penetrate 1-2 inches • Do not cook from “inside out”

  7. Safety and Regulation • FDA regulates • Radiation standard for maximum amount of microwave leakage • FDA checks ovens for compliance

  8. Microwave Oven Features • Variable power output • On – off cycling useful for defrosting • Cooking time calculation • Combination ovens • Variable power • 600-700 watts common for consumer use • Lower watts cook slower

  9. Advantages • Speed • 2-10 X faster • Reheating precooked foods and defrosting • Less nutrient loss when cooking vegetables • Energy conservation

  10. Limitations • Lack of surface browning • Cooking periods not long enough to • Tenderize • Rehydrate • Some foods (such as bread) can become tough

  11. Limitations • Erupted hot water phenomena • Potentially very dangerous • Unevenness of cooking • Hot and cold spots • Consider impact on food safety and quality

  12. Microwave Safe Materials • Some materials are unsatisfactory or unsafe for use in the microwave • Use microwave safe • Glass, plastic, ceramic • Don’t use • Metal, disposable plastic containers, ceramic or glass with metal glazes • Heat susceptors • See frozen pizza trays or microwave popcorn packaging

  13. Cooking Suggestions • Browning • Stirring and turning • Standing time • Defrosting • Combining Microwave and Conventional Cooking • Heating Meals

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