its the term given to food that is prepared and served very quickly
100
What is a food additive?
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.
100
Perservatives do what?
are substances that prolong the shelf life of food by slowing down their natural
breakdown
100
What is bouillon?
a clear, usually seasoned broth made by straining water in which beef, chicken, etc., has been cooked
200
WHen was fast foodpopilarized?
1950's
200
A food additive does what?
It is substances that are used in food to maintain its nutritive quality
200
Perservatives are classified as what two things depending on the method of production?
natural or artificial
200
What is a pressure cooker?
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.
300
Where was fast food first popularized?
United States
300
Does a food additive enhance its keeping quality
yes
300
depending on the primary mode of action what three things can it be classified as?
antimicrobial," "antioxidant" or "chelating" agents,
300
What does Active Dry Yeast do?
it acts as yeast usually does and gives the dough two rises.
400
What does the term "Fast food" usually refer to?
Food sold in restarunts or stores with preheated or precooked ingrediants.
400
Can a food additive make a food attractive or to aid in its processing,
yes
400
what are examples of naturally-occurring preservatives
Salt, sugar, vinegar and alcohol
400
what does simmer mean?
it is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water
500
Fast food restaurants are traditionally serperated by what?
being able to serve food via a drive-through
500
An example of food additives are?
coloring agents that give foods an appetizing appearance
500
What are man made substances?
Artificial.
500
what does boil mean?
he rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure.