Microwave Cooking

Families, Food and Fitness June 01, 2009 Print Friendly and PDF

a heating method that uses radiation generated by a special oven to penetrate the food; it agitates water molecules, creating friction and heat; this energy then spreads throughout the food by conduction (and by convection in liquids)

LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.