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Kitchen Technology Techniques
Shirley Manson
Applied Technologies

Unit created on 8/11/1999 EST.
Last modified 11/22/1999 1:02:45 PM EST.

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Fundamental Understandings (help)

Microwave cooking is a safe and nutritious way to cook. Vitamins are preserved in the foods because the food cooks a shorter time and little or no water needs to be added. The color of the vegetables is brighter when cooked in a microwave. Foods will not brown in the microwave. Users need to know that cooking popcorn in the microwave can cause damage to the oven. Popcorn is a dry food. The rays within the oven may be forced back into the microtron tube resulting in damage. Timing and the cooking level during cooking is very important. It is easy to overcook food in the microwave. The user needs to set the timer exactly as the recipe directs and be able to adjust the cooking level. Microwave ovens each have a wattage level of usage. Ovens range from 400 watts to 1000 watts. The consumer needs to be aware of the wattage of the oven that is selected. Lower wattage takes more time to cook the food. Changing the cooking level results in a change of wattage for the specific cooking process. The microwave needs to be kept very clean. Food will splash onto the oven walls if the food gets too hot. Some foods need to be covered while cooking. Wax paper that is microwave safe may be used. Some plastic will soften or melt in the microwave. It is best to avoid using clear plastic wrap on foods in the microwave. Sometimes the wrap melts and may even adhere to the dish. Do not use recycled paper in the microwave. Glass cooking dishes are good choices for the microwave. Plactic dishes that are specifically for microwave cooking are also good choices. Place the food so that the rays will be most effective. Food may be cooked on the baking rack that is included with some microwave overns. It is possible to cook several foods at one time. It will take a longer time because the amount of food is increased. When placing three foods in the microwave at one time, try using a triangle placement to get most effective use of the microwaves. Food cooks more evenly in a round dish. It is wise to prepare foods with a center hole when possible. For instance, when making a meatloaf, shape a ring so the center is open. Using a ring shaped dish to bake cookies or a cake is most effective. After-cooking is an important step in the processing of your food with a microwave. The food gets very hot and will continue to cook after you remove it from the oven. Allow the minutes to set that are stated in the directions because that is when the food finishes cooking. Otherwise, you product may be overdone and lose some of its texture or flavor if you cook it until it seems done before removing the food from the microwave unit. Some foods cannot be cooking in the microwave. Do not try to cook an egg in the shell. It will EXPLODE. Do not try to deep fry in the microwave. It will not work and would be too dangerous. Do not bake angel food in the microwave because the cake rises as the air is gradually heated. The action of the microwave would cook the inside of the cake too soon and the cells would become firm before the cake could rise. When you bake a cake in you microwave it is important to let the batter set for 10 minutes before putting the cake into the microwave so that the baking powder can begin acting before the baking process. Baking powder will react to the liquid ingredient. It also needs heat to react. Baking in the microwave can set the cake cells before the baking powder has had the time to react. Meats may be cooked in the microwave. Be sure to set the power level before beginning the cooking process. Lower power levels result in lower wattage in cooking. It is much like lowering the heat level in the oven on you range. Follow the directions carefully in setting the power level. Many foods will need to be stirred during the cooking process. It is not much different from top of the stove cooking. Many foods need stirring to ensure that the food cook<

Technology ISTE Standards (info) 

Special needs students use technology resources to address personal, lifelong learning, and workplace needs.

Information Literacy Standards (info) 

The students will recognize their need for information. Students will recognize that accurate and comprehensive information is the basis for intelligent decision-making. Students use information effectively and creatively, as described by the following indicators: -information is organized for practical application. -integrate new information into own knowledge. Students pursue information relevant to personal interests, such as career interests, community involvement, health matters, and recreational pursuits. Develops creative products in a variey of ways.

Relevance (help)

Kitchen technology is used in the workplace. Workers in Food Production and Services will need to be proficient in the use of technology. The student will also use kitchen technology in preparation of food at home. Production increases with the ease in production using technology. The user needs to be informed in order to make proper judgements in adjusting settings and selecting appropriate cookware and utensils when using computerized equipment. Job competition is high. The worker who can demonstrate competence in using technology efficiently will be more apt to get and to hold on to a job. Time is money. The proficient worker can save in preparation and cleanup through efficienct use of technology in the kitchen.

Assessment (help)

Students will demonstrate application of knowledge by actually preparing foods using the technology. Students will demonstrate knowledge through their oral responses to questions related to the technological application in the classroom. Students will take a written test.

Components (help)

Students will analyze selected jobs in food production and service to identify uses of technology in the workplace. Students will compare workplace technology to the technological applications in the home. Students will research safety practices recommended by the manufacturer before using technology units. Students will prepare selected foods in the microwave and analyze the time and energy required in preparing each food as compared to same preparation using conventional equipment. Students will figure cost-comparisons in preparing selected foods usuing microwave unit as opposed to conventional methods, re: time, energy, and money.

URLs (help)

http://www.cobb.k12.ga.us/~school improvement/curriculum/careertech/creativemealshtm.htm

Workforce Competencies (info) (help)

3.4 Students use creative thinking skills to generate new ideas, make the best decisions, recognize and solve problems through reasoning, interpret symbolic data, and develop effictive techniques for life-long learning. 3.8 COOPERATIVE WORKERS Students work cooperative to successfully complete a project or activity.

Copyright 1997-2003
Career Connection to Teaching with Technology
USDOE Technology Innovation Challenge Grant
Marshall Ransom, Project Manager
All rights reserved.

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