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Microwaves. How long have microwaves been around?.

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how long have microwaves been around
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!
how does a microwave work
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

how does a microwave work1
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.
what are the advantages of having a microwave
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
what are microwaves attracted to
What are microwaves attracted to?
  • Fat
  • Sugar
  • Water Molecules
acceptable dishes for the microwave
Acceptable dishes for the microwave
  • Glass
  • Paper
  • Plastic
  • Microwaveable Dishes
unacceptable dishes
Unacceptable Dishes
  • Metal
  • Dishes with gold or silver on it
acceptable coverings
Acceptable Coverings
  • Paper Towels- to absorb moisture, spatters, and spills
  • Wax Paper- Holds in some of the moisture
  • Plastic Wrap- holds in moistures
foods that should not be microwaved
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
techniques
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
    • B. Holds in moisture
    • C. Speeds up cooking
slide13
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
burns
Burns
  • To prevent
    • Food can create hot containers
    • Items can explode (egg, potatoes). Pierce them with fork.
    • Lifting the cover or plastic from the food can cause a burn.
    • Hot steam escaping can cause a burn.
cooking tips
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.
superheating
Superheating
  • http://www.phys.unsw.edu.au/~jw/superheating.html
  • http://www.colorado.edu/physics/2000/microwaves/index.html
  • Learning how microwaves works.