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Microwave Cooking

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Sue Snider: I am Sue Snider from the University of Delaware, department of Animal and Food Sciences. We are going be talking about safely preparing foods in the microwave oven. We are going to be talking about how microwaves cook food, what wattages and why wattage is important, the containers that you can and can not use in the microwave oven, how to prepare foods to prevent food-borne illness, what you cane microwave in the microwave, what you should not microwave and finally, using of microwaves in that dorm room. There are only three things that you need. First, you need a proper operating microwave oven, second, you need containers that are microwave safe to cook your food in and third, you need a thermometer. As far as safety is concerned, this whole video segment will be about safety. Before we begin let me tell you a little bit about myself. I am on the faculty of the University of Delaware in the department of Animal and Food Sciences. I have 100% extension of appointment which means that my work deals with providing information in Food Safety and Nutrition to the public. I have a BS degree in Home Economics from Missouri State University and a Masters and PhD in Food Science from the University of Missouri, Columbia. I have been involved with microwave cooking for many years. In fact, my Masters and PhD research dealt with microwave heating. In fact, this was at a time before microwaves were common in the home. Now, I will show you how to properly microwave foods.

Expert: Sue Snider

http://www.IFIC.org

Email: snider@UDel.edu

Sue Snider, PhD, is a Professor in the department of Animal and Food Sciences and Food Safety and Nutrition Specialist with Cooperative Extension at the University of Delaware. Dr. Sue Snider’s academic training is in home economics education and food science. Research for both her Masters and PhD involved microwave cooking of fish and beef. She has a deep concern and passion about food More »