Chapter 7 345

As compared to conventional ovens, meat cooked in microwaves should be cooked to A) to the same temperature as in a conventional oven. B) 160°F throughout. C) 165°F throughout. D) 25°F higher in temperature than conventional.

Microwaves produce heat in food by A) penetrating the food substance, and causing it to cook from the inside out. B) combining with water molecules in the food, increasing their kinetic energy, and thus creating heat. C) interacting with electronically polarized molecules in the food, causing them to rotate, and produce heat by friction. D) being absorbed by the fats and sugars in the food, causing them to heat rapidly because of their relatively low specific heats.

A cooking material that is NOT acceptable for use in the microwave oven A) stainless steel. B) glass. C) paper. D) ceramic.

The manufacture of microwave ovens is regulated by A) U.S. Department of Health and Human Services. B) U.S. Department of Commerce. C) Environmental Protection Agency. D) Food and Drug Administration.

The interior of foods, cooked in microwave ovens, is heated by A) microwave energy. B) conduction. C) radiation. D) convection.

What is the most important reason that foods cooked in a microwave oven generally do NOT brown on the surface? A) The speed of cooking is too rapid. B) The air temperature in oven is cool. C) The microwaves bounce off the sides of the oven. D) The type of containers used do NOT promote browning.

Microwaves may be used for the tempering of frozen foods. In this process the frozen food is A) heated to 60-80°C. to destroy pathogenic bacteria. B) held at a temperature just below the freezing point of water. C) placed on a heat susceptor in order to intensify localized heating. D) heated sufficiently to destroy essentially all microorganisms present.

Microwaves are high-frequency electromagnetic waves of radiant energy with wave lengths generally being measured in A) meters. B) microns. C) kilometers. D) centimeters.

Microwaves are reflected by A) paper. B) metals. C) heat-resistant glass. D) glass-ceramic materials.

Variable settings are available on most presently manufactured microwave ovens. These usually function by A) cutting full power in half. B) automatically measuring specific heat. C) intermittently cycling full power on and off. D) utilizing separate magnetron units for reduced power settings.

Microwaves produce heat in food by A) penetrating the food substance, and causing it to cook from the inside out. B) combining with water molecules in the food, increasing their kinetic energy, and thus creating heat. C) interacting with electrically polaized molecules in the food, causing them to rotate, and produce heat by friction. D) being absorbed by the fats and sugars in the food, causing them to heat rapidly because of their relatively low specific heats.

A disadvantage of microwave cooking may be the lack of surface browning on a food. This is due to the A) high temperature inside the food. B) use of heat susceptors in cooking. C) relection of microwaves from the walls of the oven, thus containing the wavesinside the oven. D) cool air temperature in the oven, and the evaporation of moisture at the surface of the food.

Although rapid cooking is an advantage of microwave use in many cases, it may also be a disadvantage because A) convection currents do not have time to form. B) starch granules may become overly hydrated. C) some flavors may not have an opportunity to develop. D) components may migrate from the packaging material.

Although rapid cooking is an advantage of microwave use in many cases, it may also be a disadvantage because A) convection currents do not have time to form. B) starch granules may become overly hydrated. C) some flavors may not have an opportunity to develop. D) components may migrate from the packaging material.

Compared to cooking in a conventional oven, current recommendations are that meats cooked in a microwave oven should be cooked A) to the same temperature. B) 160°F throughout. C) 165°F throughout. D) 25°F higher in temperature than conventional.

Foods cooked in the microwave oven should be turned, stirred, or relocated in the oven during the cooking period because A) salmonellae organisms may be present. B) there is loss of moisture during cooking. C) power is unevenly distributed in the oven. D) the microwaves penetrate deeply into the food.