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1. What meats and poultry are recommended for microwave cookery? (VII-350) PowerPoint Presentation
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1. What meats and poultry are recommended for microwave cookery? (VII-350)

1. What meats and poultry are recommended for microwave cookery? (VII-350)

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1. What meats and poultry are recommended for microwave cookery? (VII-350)

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  1. 1. What meats and poultry are recommended for microwave cookery? (VII-350)

  2. 1. What meats and poultry are recommended for microwave cookery? Processed meats such as bacon and sausage and most fresh meat cuts.

  3. 2. All types of ____ cook well in the microwave. (VII-350)

  4. 2. All types of ____ cook well in the microwave. poultry

  5. 3. In microwave cooking, the general rule is when doubling the recipe, use ______ additional time. (VII-351)

  6. 3. In microwave cooking, the general rule is when doubling the recipe, use ______ additional time. 3/4

  7. 4. In microwave cooking, the general rule is when making half a recipe, use ______ of the time needed for the whole recipe. (VII-351)

  8. 4. In microwave cooking, the general rule is when making half a recipe, use ______ of the time needed for the whole recipe. 2/3

  9. 5. When cooking up to four slices of bacon, place slices on _____ on a microwaveable plate or glass baking dish. (VII-352)

  10. 5. When cooking up to four slices of bacon, place slices on _____ on a microwaveable plate or glass baking dish. Paper towels

  11. 6. Bacon cooked in a microwave oven should be covered with a ___ and microwaved on ___ for ________ seconds per slice. (VII-352)

  12. 6. Bacon cooked in a microwave oven should be covered with a ___ and microwaved on ___ for ________ seconds per slice. Paper towel, high, 40 to 60

  13. 7.When microwaving more than ten slices of bacon, it is possible to stack and microwave two ___ of bacon at a time. Give _____ minutes for 10 slices. (VII-352)

  14. 7.When microwaving more than ten slices of bacon, it is possible to stack and microwave two ___ of bacon at a time. Give _____ minutes for 10 slices. Layers, 7-1/2 to 10

  15. 8.Fully cooked sauasge such as hot dogs, breakfast links, patties and rope style sausage can be reheated on _____ power. (VII-353)

  16. 8.Fully cooked sausage such as hot dogs, breakfast links, patties and rope style sausage can be reheated on _____ power. high

  17. 9. When microwaving, pierce hot dogs and rope style sausages before heating so ________________. (VII-353)

  18. 9. When microwaving, pierce hot dogs and rope style sausages before heating so ________________. Steam can vent

  19. 10. To brown pork sausage links or patties in a microwave oven, brush the meat surface with a mixture of ___ and ___. (VII-354)

  20. 10. To brown pork sausage links or patties in a microwave oven, brush the meat surface with a mixture of ___ and ___. Browning sauce and water

  21. 11. Can hot dogs be heated in buns without drying the buns? Yes. Wrap them in ____ or ____ and heat no more than ____ at a time (VII-355)

  22. 11. Can hot dogs be heated in buns without drying the buns? Yes. Wrap them in ____ or ____ and heat no more than ____ at a time paper towels, paper napkins, four

  23. 12. Splitting of sausage casings during microwaving is due to ________ inside the casings. (VII-356)

  24. 12. Splitting of sausage casings during microwaving is due to ________ inside the casings. steam

  25. 13. If heating more than one pound of sausage at a time, ____ the links to even the cooking. (VII-356)

  26. 13. If heating more than one pound of sausage at a time, ____ the links to even the cooking. rotate

  27. 14. Link sausage can be microwaved well by _________ or into chunks. (VII-356)

  28. 14. Link sausage can be microwaved well by _________ or into chunks. Cutting them lengthwise

  29. 15. Ham can become dry in the microwave when moisture is not _____ or when ham is microwaved _____. (VII-357)

  30. 15. Ham can become dry in the microwave when moisture is not _____ or when ham is microwaved _____. Sealed in, too long

  31. 16.How can drying out be avoided when microwaving ham steak? (VII-357)

  32. 16.How can drying out be avoided when microwaving ham steak? Cover baking dish with wax paper or heavy plastic wrap folding back one corner to allow team to escape.

  33. 17. When heating a whole ham or ham piece in the microwave, place ham on a meat or bacon rack and cover with _______. (VII-358)

  34. 17. When heating a whole ham or ham piece in the microwave, place ham on a meat or bacon rack and cover with _______. Wax paper

  35. 18.To avoid overcooking round meat patties, cover with ______. Microwave on ______(70% power) to lessen shrinkage Give each pattie a _______ midway through cooking to even the heating . (VII-359)

  36. 18.To avoid overcooking round meat patties, cover with ______. Microwave on ______(70% power) to lessen shrinkage Give each pattie a _______ midway through cooking to even the heating . Wax paper, medium-high half-turn

  37. 19. To avoid overcooking the edges of a meatloaf, cover each corner of the dish with ________ to block the microwaves from entering the corners. (VII-360)

  38. 19. To avoid overcooking the edges of a meatloaf, cover each corner of the dish with ________ to block the microwaves from entering the corners. Aluminum foil

  39. 20. To avoid overcooking the edges of a meatloaf, shape the meat in a ____ container and make a slight ___ in the center. (VII-360)

  40. 20. To avoid overcooking the edges of a meatloaf, shape the meat in a ____ container and make a slight ___ in the center. Round, indentation

  41. 21. To achieve maximum quality, including more even doneness, in cooking roasts in a microwave oven, cook them at ___ to ___ power. (VII-361)

  42. 21. To achieve maximum quality, including more even doneness, in cooking roasts in a microwave oven, cook them at ___ to ___ power. Medium-low (30%) to medium (50%)

  43. 22.When cooking roasts in a microwave oven, the ___ the power setting used, the more uniform doneness and the less the shrinkage. (VII-361)

  44. 22.When cooking roasts in a microwave oven, the ___ the power setting used, the more uniform doneness and the less the shrinkage. lower

  45. 23.Roasting, especially beef and pork roasts should be cooked at ____% power in a microwave. (VII-361)

  46. 23.Roasting, especially beef and pork roasts should be cooked at ____% power in a microwave. 30

  47. 24. Cooking roasts on high power is not recommended because it ___ and ___ the meat. (VII-361)

  48. 24. Cooking roasts on high power is not recommended because it ___ and ___ the meat. Toughens, dries

  49. 25._____ roasts during cooking and rotating the dish results in more even doneness as well as microwaving the roast in an ____________. (VII-361)

  50. 25._____ roasts during cooking and rotating the dish results in more even doneness as well as microwaving the roast in an ____________. Turning, oven cooking bag