Final answer:
Food continues to cook for several minutes after being removed from the microwave because the water molecules within continue to transfer heat throughout the food.
Step-by-step explanation:
The true statement about microwaving is that food continues to cook for several minutes after microwaving. This is because the food absorbs the microwaves, which in turn makes water molecules within the food vibrate and heat up. The microwave oven uses electromagnetic radiation, specifically microwaves at around 2.45 GHz, which excites the water molecules inside the food. The heat is then transferred throughout the food, which can continue to raise the temperature even after the microwaves are turned off.
Unlike in a conventional oven, microwaved food does not develop a brown, crisp texture because there is no direct heat to cause Maillard reactions, which are responsible for browning and crisping. Moreover, food does not necessarily cook at the same rate as in a conventional oven, as microwaving can be faster due to direct heating of water molecules. Also, contrary to popular belief, microwaves generally heat food from the inside out, particularly if the food is homogeneous and high in water content, because water molecules deep within the food can absorb the microwaves efficiently.