1. What meats and poultry are
recommended for microwave cookery?
(VII-350)
1. What meats and poultry are
recommended for microwave cookery?
Processed meats such as bacon and
sausage and most fresh meat cuts.
2. All types of ____ cook well in the
microwave. (VII-350)
2. All types of ____ cook well in the
microwave.
poultry
3. In microwave cooking, the general
rule is when doubling the recipe, use
______ additional time. (VII-351)
3. In microwave cooking, the general
rule is when doubling the recipe, use
______ additional time.
3/4
4. In microwave cooking, the general
rule is when making half a recipe, use
______ of the time needed for the whole
recipe. (VII-351)
4. In microwave cooking, the general
rule is when making half a recipe, use
______ of the time needed for the whole
recipe.
2/3
5. When cooking up to four slices of
bacon, place slices on _____ on a
microwaveable plate or glass baking
dish. (VII-352)
5. When cooking up to four slices of
bacon, place slices on _____ on a
microwaveable plate or glass baking
dish.
Paper towels
6. Bacon cooked in a microwave oven
should be covered with a ___ and
microwaved on ___ for ________
seconds per slice. (VII-352)
6. Bacon cooked in a microwave oven
should be covered with a ___ and
microwaved on ___ for ________
seconds per slice.
Paper towel, high, 40 to 60
7.When microwaving more than ten
slices of bacon, it is possible to stack
and microwave two ___ of bacon at a
time. Give _____ minutes for 10 slices.
(VII-352)
7.When microwaving more than ten
slices of bacon, it is possible to stack
and microwave two ___ of bacon at a
time. Give _____ minutes for 10 slices.
Layers, 7-1/2 to 10
8.Fully cooked sauasge such as hot
dogs, breakfast links, patties and rope
style sausage can be reheated on _____
power. (VII-353)
8.Fully cooked sausage such as hot
dogs, breakfast links, patties and rope
style sausage can be reheated on _____
power.
high
9. When microwaving, pierce hot dogs
and rope style sausages before heating
so ________________. (VII-353)
9. When microwaving, pierce hot dogs
and rope style sausages before heating
so ________________.
Steam can vent
10. To brown pork sausage links or
patties in a microwave oven, brush the
meat surface with a mixture of ___ and
___. (VII-354)
10. To brown pork sausage links or
patties in a microwave oven, brush the
meat surface with a mixture of ___ and
___.
Browning sauce and water
11. Can hot dogs be heated in buns
without drying the buns? Yes. Wrap
them in ____ or ____ and heat no more
than ____ at a time (VII-355)
11. Can hot dogs be heated in buns
without drying the buns? Yes. Wrap
them in ____ or ____ and heat no more
than ____ at a time
paper towels,
paper napkins,
four
12. Splitting of sausage casings during
microwaving is due to ________ inside
the casings. (VII-356)
12. Splitting of sausage casings during
microwaving is due to ________ inside
the casings.
steam
13. If heating more than one pound of
sausage at a time, ____ the links to even
the cooking. (VII-356)
13. If heating more than one pound of
sausage at a time, ____ the links to even
the cooking.
rotate
14. Link sausage can be microwaved
well by _________ or into chunks. (VII356)
14. Link sausage can be microwaved
well by _________ or into chunks.
Cutting them lengthwise
15. Ham can become dry in the
microwave when moisture is not _____
or when ham is microwaved _____. (VII357)
15. Ham can become dry in the
microwave when moisture is not _____
or when ham is microwaved _____.
Sealed in,
too long
16.How can drying out be avoided when
microwaving ham steak? (VII-357)
16.How can drying out be avoided when
microwaving ham steak?
Cover baking dish with wax paper or
heavy plastic wrap folding back one
corner to allow team to escape.
17. When heating a whole ham or ham
piece in the microwave, place ham on a
meat or bacon rack and cover with
_______. (VII-358)
17. When heating a whole ham or ham
piece in the microwave, place ham on a
meat or bacon rack and cover with
_______.
Wax paper
18.To avoid overcooking round meat
patties, cover with ______. Microwave
on ______(70% power) to lessen
shrinkage Give each pattie a _______
midway through cooking to even the
heating . (VII-359)
18.To avoid overcooking round meat
patties, cover with ______. Microwave
on ______(70% power) to lessen
shrinkage Give each pattie a _______
midway through cooking to even the
heating .
Wax paper,
medium-high
half-turn
19. To avoid overcooking the edges of a
meatloaf, cover each corner of the dish
with ________ to block the microwaves
from entering the corners. (VII-360)
19. To avoid overcooking the edges of a
meatloaf, cover each corner of the dish
with ________ to block the microwaves
from entering the corners.
Aluminum foil
20. To avoid overcooking the edges of a
meatloaf, shape the meat in a ____
container and make a slight ___ in the
center. (VII-360)
20. To avoid overcooking the edges of a
meatloaf, shape the meat in a ____
container and make a slight ___ in the
center.
Round,
indentation
21. To achieve maximum quality,
including more even doneness, in
cooking roasts in a microwave oven,
cook them at ___ to ___ power. (VII-361)
21. To achieve maximum quality,
including more even doneness, in
cooking roasts in a microwave oven,
cook them at ___ to ___ power.
Medium-low (30%) to medium (50%)
22.When cooking roasts in a microwave
oven, the ___ the power setting used,
the more uniform doneness and the less
the shrinkage. (VII-361)
22.When cooking roasts in a microwave
oven, the ___ the power setting used,
the more uniform doneness and the less
the shrinkage.
lower
23.Roasting, especially beef and pork
roasts should be cooked at ____%
power in a microwave. (VII-361)
23.Roasting, especially beef and pork
roasts should be cooked at ____%
power in a microwave.
30
24. Cooking roasts on high power is not
recommended because it ___ and ___
the meat. (VII-361)
24. Cooking roasts on high power is not
recommended because it ___ and ___
the meat.
Toughens, dries
25._____ roasts during cooking and
rotating the dish results in more even
doneness as well as microwaving the
roast in an ____________. (VII-361)
25._____ roasts during cooking and
rotating the dish results in more even
doneness as well as microwaving the
roast in an ____________.
Turning,
oven cooking bag
26. Overcooking the edges of a roast
can be prevented by _____________.
(VII-362)
26. Overcooking the edges of a roast
can be prevented by _____________.
Shielding the specific areas with small
pieces of aluminum foil
27. To microwave a roast evenly, use a
______ roast (______ pounds). (VII-363)
27. To microwave a roast evenly, use a
______ roast (______ pounds).
Small, 2-3
28. Microwaves penetrate on _______
inches into the meat depending on the
density. The remainder of the cooking
is by _____ of heat into the center just
like in conventional heating. (VII-363)
28. Microwaves penetrate on _______
inches into the meat depending on the
density. The remainder of the cooking
is by _____ of heat into the center just
like in conventional heating.
3/4 to two,
conduction
29. An _____ is recommended to allow
the meat to cook evenly in the
microwave oven. (VII-363)
29. An _____ is recommended to allow
the meat to cook evenly in the
microwave oven.
Oven bag
30. Why do some microwave directions
call for covering a roast with wax paper
before cooking (3)? (VII-364)
30. Why do some microwave directions
call for covering a roast with wax paper
before cooking (3)?
•Helps to prevent dryness on meat
surface
•Helps hold in heat promoting more
uniform cooking
•Splattering is avoided
31. A roast to be cooked in a microwave
oven should not be wrapped in _______
since the meat and fat can reach a
temperature high enough to melt the
wrap, possibly causing ___________.
(VII-365)
31. A roast to be cooked in a microwave
oven should not be wrapped in _______
since the meat and fat can reach a
temperature high enough to melt the
wrap, possibly causing ___________.
Plastic film,
chemical migration
32. For microwave cooking, an oven
cooking bag made of ___ is
recommended. (VII-365)
32. For microwave cooking, an oven
cooking bag made of ___ is
recommended.
nylon
33. When cooking a roast in a cooking
bag in a microwave, cut slits in the bag
or tie the end loosely to allow steam to
________. (VII-364)
33. When cooking a roast in a cooking
bag in a microwave, cut slits in the bag
or tie the end loosely to allow steam to
________.
vent
34. Why is there a problem getting meat
to brown in a microwave oven? (VII-366)
34. Why is there a problem getting meat
to brown in a microwave oven?
A microwave oven cooks with cool air;
thus foods do not get the browning
from hot air as they do by conventional
heating.
35.When cooking meat in a microwave
oven, more browning can be attained if
the meat is seasoned _________
cooking. (VII-367)
35.When cooking meat in a microwave
oven, more browning can be attained if
the meat is seasoned _________
cooking.
Before, rather than after
36. What roasts are best for cooking in
the microwave oven? (VII-368)
36. What roasts are best for cooking in
the microwave oven?
Tender roasts weighing two to three
pounds that are boneless, compact and
uniform in shape are preferred.
37. What beef roasts are good choices
for cooking in the microwave oven?(VII369)
37. What beef roasts are good choices
for cooking in the microwave oven?
Boneless top round, round tip, top loin,
eye round, tri-tip, rump, and ribeye
roasts are good cuts. The bone-in small
end rib roast may also be used.
38. In selecting pork cuts for the
microwave oven, canned hams weighing
______ or less are recommended. (VII-370)
38. In selecting pork cuts for the
microwave oven, canned hams weighing
______ or less are recommended.
three
39.A center ham slice ____ inches thick
is a good choice for the microwave
oven. (VII-370)
39.A center ham slice ____ inches thick
is a good choice for the microwave
oven.
two
40. ________ lamb cuts give more
uniform results in the microwave oven.
(VII-371)
40. ________ lamb cuts give more
uniform results in the microwave oven.
Boneless