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Microwave Cooking: Knowledge, Attitudes, and Practices of California Foods Teachers
Author(s) -
Stalder Laura D.,
Saltmarch Miriam,
Findley Gregory D.,
McProud Lucy M.
Publication year - 1990
Publication title -
home economics research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 0046-7774
DOI - 10.1177/1077727x9001900105
Subject(s) - microwave , microwave oven , metropolitan area , microwave power , population , psychology , medicine , engineering , environmental health , telecommunications , pathology
Foods teachers in major metropolitan areas of California were surveyed, utilizing a mail questionnaire, to assess their microwave knowledge, attitudes, practices, and needs with regard to microwave educational resources. Results indicated that respondents thoroughly understood basic microwave principles and techniques. Over 90% correctly identified factors critical to successful microwave cooking, such as food shape, amount, density, and starting temperature. Two‐thirds or less understood the more complex principles relating to power output, microwave penetration of food, and shielding with aluminum foil. Respondents showed positive attitudes toward cooking foods by microwave and microwave oven safety, but showed less positive attitudes toward microwaving beef. Teachers surveyed indicated a greater degree of ownership and usage of microwave ovens than that of the general population. The majority of teachers included microwave instruction in their classroom lessons. Many indicated that the major obstacle to microwave instruction was a lack of microwave ovens; most indicated a need for additional microwave education materials.