Cooking Notes pd.7 Drew Gescuk

Cooking Notes pd.7 Drew Gescuk

1. Microwave Oven

   • electronic vacum tube
     • releases short radio waves called microwaves
       • Fan like device scatters the waves, waves bounce from wall to wall till they hit the food
         • Rapid vibration from each molecule causes friction which warms the food.

2. Convection oven

   • Radiation oven-heating elements on top and bottom
     • Heat goes out of the elements to heat the food
       • Has a fan that sucks air from oven chamber
         • Food in convection oven is cooked 25% faster than in a conventional oven
           • The food is cooked more evenly in the convection oven
             • In a convectional oven cook on 25 degrees lower heat
               • Can place on any rack
                 • Use shallow pans and light or brighter bakeware
                   • Techniques for microwaving
                     • 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 cooking
                           • Shielding: Small pieces of foil used to cover wings or legs of poultry
   • Safety
     • Never put metal or foil in the microwave!!!
       • Cover containers with plastic wrap, paper towels, or a lid
         • More food in microwave= more time
           • Round containers cook more evenly than food in smallcontainers
             • Stir and rotate foods while cooking
               • Always be careful when get out the food