When cooking food in a microwave, why is it more important to rely on the internal temperature of the food rather than on a previous cooking time?
1 . When cooking food in a microwave, why is it more important to rely on the internal temperature of the food rather than on a previous cooking time? Food is cooked from the inside out. Food cooked in a microwave cools quickly. The power needed for cooking can decrease as the microwave heats up. Microwaves do not adequately kill pathogens that may be in food. What’s the best answer?
- I would like some help with the following probl...
- 1. Assume that company A makes 80% of all elect...
- 1. A timber company in the southwest is evaluat...
- Criminal Justice
- Gender Studies
- General Questions
- Health Care
- Political Science
- Religious Studies