What is the term used when food is prepared and served very quickly?
Fast Food
100
Any chemical substance that is added to food during preparation or storage
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, usually seasoned broth made by straining water in which beef, chicken, etc., has been cooked
Bouillon
200
Who recongized the term fast food in the dictionary?
Marriam Webster
200
Some substances that aid in the processing of food are considered to be....
Food processing aids
200
People commonly classify preservatives as ________ or _______
natural, artificial
200
a reinforced pot, usually of steel or aluminum, in which soups, meats, vegetables, etc., may be cooked quickly in heat above boiling point by steam maintained under pressure.
Pressure Cooker
300
What was sold on the streets in Ancient Greece?
Bread, sausages, and wine
300
Examples of food additives include
Coloring agents that give foods an appetizing appearance
300
What agents are used depending on the method of production?
antimicrobial, antioxidant, & chelating
300
Add to warm water and knead into the dough
Active Dry Yeast
400
What was eaten as a quick snack in Roman cities?
Bread soaked in wine
400
Keep powders such as salt free-running is called
anticaking agents
400
In recent years, preservatives have earned a particularly unsavory reputation, especially within the _____________
ever-widening health-conscious circle
400
To cook or cook in a liquid at or just below the boiling point.
Simmer
500
In the middle ages, in large cities what were 3 of the items sold on the streets?
pies, pasties, flans, waffles, wafers, pancakes and cooked meats
500
Under the Food and Drug Regulations, food additives do not include
food ingredients such as salt, sugar, starch
500
What are good examples of naturally-occurring preservatives?
Salt, sugar, vinegar and alcohol
500
To change from a liquid to a gaseous state, producing bubbles of gas that rise to the surface of the liquid, agitating it as they rise