Introduction
Food Additives
Preservatives
Terminology from Recipes
100
when was the term fast food invented
1950s
100
wat is a food additive
is any chemical substance added to the food
100
Preservatives are substances that
prolong the shelf life
100
what is bouillon
a broth made by stewing meat, fish, or vegetables in wate
200
what country came up with the term fast food
U.S.A
200
why do they add stuff
make it look good or taste better
200
People commonly classify preservatives as
"natural" or "artificial,"
200
what is Pressure Cooker
an airtight pot in which food can be cooked quickly under steam pressure
300
what seperates fast food restaurants and restaurants that serve fast food
fast food restaurants have adrive-through.
300
Under the Food and Drug Regulations, food additives do not include
•food ingredients such as salt, sugar, starch; •vitamins, minerals, amino acidsFootnote 1; •spices, seasonings, flavouring preparations; •agricultural chemicals; •veterinary drugs; or •food packaging materials.
300
what is "antioxidant" agents
a substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.
300
what is Active Dry Yeast
A form of yeast in which yeast cells in dehydrated granules are alive but dormant because of the lack of moisture
400
The term "fast food" was recognized in a dictionary by Merriam–Webster in
1951
400
Examples of food additives
coloring agents
400
what is antimicrobial,agents
An antimicrobial is an agent that kills microorganisms or inhibits their growth.
400
what is simmer
(of water or food) stay just below the boiling point while being heated.
500
what was sold in rome in streets
bread wine ect.
500
is it true that food aid is another term?
yes
500
what is chelating agents
Chelation describes a particular way that ions and molecules bind metal ions
500
what is Boil
boil is when something bubbles!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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