Cooking Methods Notes

Cooking Methods Notes

1. k

   • Magnetron: produces microwaves
   • Wave Guide: guides the microwaves through the oven
   • Stirrer: a fan that scatters the waves throughout the oven
   • Waves enter food and make the dipolar molecules found in food move rapidly
   • Microwaves make the dipolar molecules found in food move 2.5 billion times a second
   • The friction between the molecules produces heat inside the food
   • Microwaves are shorter radio waves
   • The interior is made out of metal
   • Water molecules in food have a positive and negative charge
   • Water molecules are dipolar
   • Dipolar molecules act as magnets
   • Microwaves pull and tug on the molecules making them move very fast

2. Convection

   • Heating elements on the top and bottom of the oven
   • There is a fan in the back of the oven that circulates the hot air
   • Food is cooked 25% faster in a convection oven than a conventional oven
   • Food cooks more evenly
   • Cook things in a convection oven 25 degrees less than you would in a conventional oven
   • You can cook food on any rack in a convection oven
   • No hot spots and cold spots
   • Use a more shallow pan
   • Use cookwear that is light and bright
   • Can be called a thermal oven