Transcript 5.1 Examine the effects of various kitchen designs, tools

5.1 EXAMINE THE EFFECTS OF VARIOUS KITCHEN
DESIGNS, TOOLS, EQUIPMENT AND
TECHNOLOGY ON FOOD PREPARATION.
5.3 IDENTIFY SCIENCE PRINCIPLES OF FOOD
PREPARATION.
State Standards
Journal
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How often do you cook meals in the microwave?
What are your favorite meals to cook in the
microwave? Write one paragraph describing the
use of your microwave at home.
Microwaving Cooking Techniques
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The microwave oven has been around since 1945.
Microwaving is a fast, healthful way to cook.
Food cooks quickly with less fat and liquid than in
most conventional methods.
More of the water-soluble vitamins are retained,
and fewer vitamins are destroyed by heat.
The higher the power setting, the faster the cooking.
Microwave Power Levels
Description
Percentage of
Power
High
100
Medium-High
70
Medium
50
Medium-Low
30
Low
10
Power Settings
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Microwave ovens vary in the amount of microwaves
they produce at each setting because of different
power ratings.
These ratings are based on units of electrical power
called watts.
The higher the oven wattage, the more microwaves
it produces at various settings. Compact models
produce about 600 to 700 watts. Midsize and
large models produce between 800 and 1,000
watts.
How Microwaves Cook
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Microwaves cook by making food molecules vibrate.
The microwaves penetrate food to a depth of about
1 ½ inches (3.8 cm). There, they agitate food
molecules and produce heat.
Food Composition
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A food’s composition-what it is made of-affects the way
it cooks in the microwave.
Foods high in water, such as vegetables, will cook faster
than foods with a lower water content, such as meat.
Fat, sugar, and salt also attract microwaves; however,
you must be careful when heating these items.
Ex. When warming up a jelly doughnut, the jelly will be
superheated while the doughnut itself is only warm.
Concentrations of fat or sugar can create hot spots
when exposed to microwaves.
Other Factors
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Food density-denser the food, longer the cooking time.
Shape and size of food-uniform thickness cook most
evenly. Small pieces cook faster than large ones.
Starting temperature of food-colder food is to start
with, the longer it will take to cook. Thaw most frozen
foods before microwaving except for vegetables.
Amount of food-the more food, the longer cooking time.
One potato cooks quickly, but cooking four potatoes
takes longer because they must share the microwaves.
Microwave Cookware
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1. glass and glass-ceramic: use ovenproof glass
and glass-ceramic for cooking.
2. Stoneware and pottery: most items are suitable
for cooking unless they have metal trim. Avoid
pottery with metallic glazes.
3. Plastic: use only plastic items that are marked
“microwave-safe.”
4. Paper: use paper plates only if they are firm
enough to hold food. Choose paper towels that are
“microwave safe.”
Foods that should not be microwaved:
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1. eggs in shells - they explode or burst when heat
builds up.
2. pancakes - they don’t get a crust on them.
3. popcorn - not enough moisture in regular popcorn
4. canning foods - does not get high enough
temperature or have enough
pressure.
5. deep-fry foods - fat temperature can not be
controlled.
6. large amounts of food - takes too long, not as
efficient
Food Placement
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Best arrangement of food for microwaving is a ring
shape. –allows microwaves to enter food from as
many sides as possible.
Arrange foods for microwaving with the thickest or
toughest parts toward the outside. Ex. Broccoli
spears, place the tops toward the center and the
stalks toward the outside. Food in center of
microwave cooks more slowly.
Techniques for Microwaving
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1. Stirring - To pull heated part of the food to the
center.
2. Turning over - To microwave all sides.
3. Standing time - To allow the foods to complete its
cooking (place directly on counter).
4. Shielding - Small pieces of foil used to cover
wings or legs of poultry. (deflects microwaves away
from that part).
5. Arrange food in circular shape - to make cooking
even.
Techniques for Microwaving
6. Covering - a. Retains nutrients, b. Holds in
moisture, c. Speeds up cooking.
-Waxed paper and cooking parchment: waxed
paper and cooking parchment prevent spatters
and allow some steam and moisture to escape.
-Paper towels: they absorb excess moisture and
prevent spatters. Wrap rolls, breads, and
sandwiches in paper towels before microwaving to
keep them from becoming soggy.
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Technique for Microwaving
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7. Rotating - Makes cooking even.
8. Pricking - (egg yolks and potatoes) to keep from
exploding.
9. Select foods of the same size - cooks evenly
Cooking Time
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Microwave cooking has two parts: 1.) occurs when
the oven is on and microwaves are being produced.
2.) after the oven turns off, the heat trapped inside
of the food continues cooking. This is called
standing time.
Microwave Recipes
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Adapting a standard recipe for cooking in the
microwave works best if you can find a similar
microwave recipe.
A basic microwave cookbook can help you to
microwave cook successfully.
Microwave cookbook specifies:
The size and shape of the cooking container.
How to arrange food for even cooking.
Whether or not to cover the dish.
A range of cooking and standing times.
Microwave Care and Accident
Prevention
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Never turn on the oven unless food is in it.
Follow manufacturer’s directions for preparing
commercially frozen foods in the microwave.
Loosen tight-fitting covers or caps before
microwaving. Otherwise, a buildup of steam
pressure could cause the container to explode.
Never attach kitchen magnets to the microwave
oven. They can affect the electronic controls.
Cleaning the Microwave Oven
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Clean spots and spills after every use.
If allowed to build up, they will absorb microwaves
and cut down on the cooking power.
Keep door seal clean
Spilled food allows bacteria to grow
To clean the interior of the oven, wipe it with a
clean, wet dishcloth. Dry it thoroughly and do not
use abrasive cleaners.