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. (VII-356)

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 _____. (VII-357)

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?(VII-369)

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