What is the term used to describe any chemical substance that is added to food during preparation or storage and either becomes a part of the food or affects its characteristics for the purpose of achieving a particular technical effect.
Food Additive
100
__________ are substances that prolong the shelf life of food by slowing down their natural breakdown, mainly by altering the action of bacteria and other microorganisms.
Preservatives
100
A clear liquid in which meat, chicken, fish, or vegetables have been cooked and which is eaten as soup or used to make sauces
Bouillion
200
Any meal with low preparation time can be considered _____ _____.
Fast Food
200
True or False? Food coloring is considered a food additive.
True
200
Preservatives are substances that prolong the _____ _____of food by slowing down their natural breakdown, mainly by altering the action of bacteria and other microorganisms
Shelf Life
200
To cook (something) so that it is almost boiling for a certain period of time.
Simmer
300
The concept of ready-cooked food for sale is closely connected with ______ ______.
Urban Development
300
True or False? Salt, sugar and starch are considered food additives.
False
300
What are the two common classifications of preservatives?
Natural or Artificial
300
A type of fungus that is used in making alcoholic drinks (such as beer and wine) and in baking to help make dough rise.
Yeast
400
In the cities of Roman antiquity, much of the urban population living in multi-story apartment blocks depended on _____ _____ for much of their meals.
Food Vendors
400
Who regulates food additives?
Food and Drug Regulations
400
Salt, sugar, vinegar and alcohol are good examples of ________ -occurring preservatives.
Naturally
400
To heat (a liquid or a container with liquid in it) so that bubbles are formed and rise to the top.
Boil
500
What was eaten as a morning snack in Early Rome.
Bread soaked in wine.
500
True or False? Spices, seasonings, and flavouring preparations are all considered food additives.
False
500
People have used this method for centuries in order to prolong the life of meat.
Salting
500
A special pot that is used to cook food quickly by using the pressure of steam.