MICROWAVING

Question 1

What is the definition of microwaving ?

Answer 1

Process of cooking in a microwave oven. This is an oven in which food is cooked, warmed or thawed by the heat produced as microwaves cause water molecules in the foodstuff to vibrate.

This kitchen appliance cooks food by passing an electromagnetic wave through it; heat results from the absorption of energy by the water molecules in the food. Microwave ovens are very compact, and do not require extraction canopies. A magnetron in a microwave oven generates electromagnetic waves of very high frequency and very short wavelength – hence the name ‘microwave’.

Question 2

What are the suitable foods and recipes for microwaving ?

Answer 2

• Most foods are perfectly suited to everyday microwave cooking.
• Microwave ovens are not suitable for cooking red meats, but good results can be obtained with poultry, sh and foods with an open, porous texture.
• Dense (thick) food (such as boiled potatoes) takes longer to heat than lighter food such as zucchini.
• The food must be matched for size and density to achieve even heating.
• Hot food can be boosted to correct serving temperatures.
• Food can be kept cold, and single portions can be heated to order, thus keeping the food fresher.
• By combining a microwave oven with conventional cooking appliances, cooking times can be shortened

Question 3

What are the utensils and equipment used when microwaving ?

Answer 3

Special equipment is not necessary to microwave, but it is important to use microwave-safe containers and utensils. Suitable for use are:

• glass, ceramics, regular dinnerware, stoneware, pottery • paper towels and napkins
• waxed paper
• paper or styrofoam plates and cups
• plastic wrap, storage bags and cooking bags
• straw and wood
• most hard and soft plastics – look for a ‘microwave safe’ label
• boxes lined with paper or plastic

Question 4

What are the principles and practices when microwaving ?

Answer 4

• Following recipes is important
• Accurate timing is essential. An error of 30–60 seconds’ over-exposure can cause overheating and spoiling.
• Microwaves can penetrate food to about 4 cm thickness.
• Large loads can increase the heating times due to the fact that the available energy in the microwave is fixed, for these reasons, the size, shape and thickness of the food must be standardised to even

Question 5

What are the characteristics of food/dishes prepared using microwaving ?

Answer 5

• Little or no water or fat is necessary to cook in the microwave; therefore, health-conscious cooks can control the fat content of healthy dishes precisely. • It is fast, convenient and saves money because less energy is used to cook food.
• Vegetables generally retain more of their heat-sensitive nutrients in the microwave, especially when they are steamed or cooked without immersion in water