Introduction
Food Additives
Preservatives
Terminology
100
What is fast food?
Food that is prepared and served very quickly
100
What is a food additive?
A substance that is added to food during preparation or storage
100
What are preservatives?
Substances that prolong the shelf life of food
100
What is bouillon?
A broth made by stewing meat, fish, or vegetables in water
200
When was fast food first popularized?
The 1950's
200
What is a example of a food additive?
A coloring agent
200
People commonly classify preservatives as either
Natural or artificial
200
What is a pressure cooker?
An airtight pot in which food can be cooked quickly under steam pressure
300
Where is fast food typically served from?
Resturant or store
300
Reasons to use additives?
Give foods an appetizing appearance and preservatives that prevent or delay undesirable spoilage in food
300
Antioxidants prevent the oxidation of?
Beer, wine, fresh and dried produce and fatty foods
300
What is active dry yeast?
Provides ultimate baking activity in all yeast doughs, from low sugar to highly sweetened breads
400
Fast food restaurants are traditionally separated by their ability to serve food via a?
Drive Thru
400
What is a example of a food aid?
Vitamins, minerals, amino acids
400
What do antimicrobial agents do?
Inhibit the growth of bacteria and fungi in food and beverages
400
What is simmer?
Staying just below the boiling point while being heated
500
Modern commercial fast food is often highly_______
Processed
500
What is the benifit of using a food additive for sweetening?
Sweetens foods without appreciably adding to the caloric value
500
What do chelating agents do?
Deactivate enzymes that cause rancidity in food by sequestering metal ions such as iron and copper
500
What is boil brown?
When you boil until its brown
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