When cooking food in a microwave, why is it more important to rely on the internal temperature of the food rather than on a prev

Question

Alja [10]

4 years ago

6

When cooking food in a microwave, why is it more important to rely on the internal temperature of the food rather than on a prev

ious cooking time?

Physics

2 answers:

SSSSS [86.1K] · Answer 1 · 2021-12-07T12:53:46+03:00

When cooking food in a microwave it is more important to rely on the internal temperature of the food because microwave do not adequately kills pathogens that may be in food. Microwave normally penetrate food to the depth of 1 to 1.5 only. In thicker foods, microwave doesn't usually reach the center of the food, the un-reached part normally cook by conduction.

goldenfox [79] · Answer 2 · 2021-12-07T14:24:19+03:00

Relying on <u>internal temperature is more important</u> when cooking food in a microwave rather than on previous cooking time because the internal temperature of the food is a critical indicator if the food is safe for consumption.

<h2>Further Explanation </h2>

Microwave

Microwave has a generator inside it that is called magnetron. This magnetron gets electricity from the power outlet and convert this into radio waves. The magnetron then shoots these waves into the food compartment. The molecules of the food absorbs the energy causing them to vibrate and move fast. The higher the kinetic energy the hotter the temperature of the substance. Basically, it is just ENERGY transfer.

Internal temperature vs. cooking time

When cooking raw meat and poultry, food handlers must ensure that the food’s internal temperature has reached the safe minimum temperature and rest time. A food thermometer must be used to check the temperature. When roasting, the oven temperature must not be lower than 325 °F. Cooking to a safe minimum cooking temperature destroys harmful bacteria that cause food borne illness.

<u>Safe Minimum internal Temperature and Rest Time for Meat </u>