Show:
Introduction
Food Additives
Preservatives
Terminology
100
What is fast food?
Food that is prepared and served very quickly.
100
What are anticaking agents?
Agents that keep powders such as salt free-running.
100
Ascorbic and citric acid are natural or artificial preservatives?
Natural.
100
What is bouillon?
A broth made by stewing meat, fish, or vegetables in water.
200
When did fast food first start?
1950
200
Some substances are considered to be ____, not food additives
Food processing aids
200
What does ascorbic and citric acid do?
Slow the discoloration of fruits and vegetables by retarding enzymatic action.
200
What is a Pressure Cooker?
An airtight pot in which food can be cooked quickly under steam pressure.
300
How did ancient Rome have serve fast food?
with street stands that sold bread, sausages and wine.
300
What do food additives like coloring agents do?
give foods an appetizing appearance
300
What do Antimicrobial agents do?
Inhibit the growth of bacteria and fungi in food and beverages.
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
In Roman cities what kind of fast food was for breakfast?
bread soaked in wine sold by vendors
400
What do preservatives do?
Prevent or delay undesirable spoilage in food.
400
What do Antioxidants do?
Prevent the oxidation of beer, wine, fresh and dried produce and fatty food.
400
What is simmering?
When you keep food just below boiling when cooking or heating it.
500
Major urban areas such as London and Paris supported numerous vendors that sold dishes such as...?
Pies, pasties, flans, waffles, wafers, pancakes and cooked meats.
500
Food additives do not include spices, seasonings and...?
Flavouring preparations.
500
What does chelating agents do?
Deactivate enzymes that cause rancidity in food by sequestering metal ions such as iron and copper.
500
What does it mean to boil?
The temperature at which a liquid bubbles and turns to vapor.