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Food Additives
Introduction
Preservatives
Terminology
100
becomes a part of the food or affects its characteristics for the purpose
A food additive is any chemical substance that is added to food during preparation or storage and either
100
What is fast food?
is the term given to food that is prepared and served very quickly
100
People commonly classify preservatives as
"natural" or "artificial
100
What is Bouillon
a broth made by stewing meat, fish, or vegetables in water.
200
enhance its keeping quality, make it attractive
Substances that are used in food to maintain its nutritive quality,
200
When was fast food popularized?
1950's
200
years, preservatives have earned a particularly unsavory reputation, especially within the ever-widening
health-conscious circle
200
What is a Pressure Cooker
an airtight pot in which food can be cooked quickly under steam pressure.
300
processing, packaging or storage are all considered
food additives
300
who the first to make a serve food a drive-through
Merriam-wedster
300
Natural vs. Artificial
Salt, sugar, vinegar and alcohol are good examples
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
Modern commercial fast food is often highly processed and prepared in an industrial fashion, i.e., on
large scale with standard ingredients and staand production methods. It is usually ndardized
400
In AncientRome, cities had street stands that sold bread, sausages and wine
The concept of ready-cooked food for sale is closely connected with urban development
400
Antioxidants, such as sulfites, vitamin C, vitamin E and BHT prevent the
oxidation of beer, wine, fresh
400
What is a simmer?
when water is just below the boiling point while being heated.
500
agents that keep powders such as salt free-running, preservatives that prevent or delay undesirable
spoilage in food
500
level of product quality, and is key to being able to deliver the order quickly to the customer and
eliminate labor and equipment costs in the individual stores
500
and dried produce and fatty food. Chelating agents such as
EDTA, polyphosphates and citric acid
500
What is Boil Brown?
to broil until brown