The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:
a. use bleached white cardboard containers for microwaving.
b. transfer leftover foods into margarine tubs to re-heat.
c. select plastic cups with recycle codes 3 or 7 for microwave heating.
d. use glass or ceramic containers for heating foods in the microwave.
e. start on medium-high power, then increase to high power during the second half of the heating time.
Question 2
A person eating in an Asian restaurant has just finished a meal and immediately experiences burning and flushing of her skin and a headache. What ingredient added to the foods may have brought about this reaction?
a. nitrites
b. sulfites
c. monosodium glutamate
d. methylmercury
e. fish toxins
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