What term is giving to food that is prepared and served very quickly?
Fast Food.
100
What is a food additive?
Any chemical substance that is added to food during preparation or storage.
100
What are preservatives?
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, or by dissolving a commercially prepared bouillon cube or cubes in hot water.
200
Where was the term 'fast food' recognized?
In a dictionary by Merriam-Webster.
200
Food additives either become a part of the food or?
Affects its characteristics.
200
People commonly classify preservatives as?
Natural or artificial.
200
What is a pressure cooker?
A reinforced pot, usually of steel or aluminum, in which food may be cooked quickly in heat above boiling point by steam maintained under pressure.
300
What year was the term recognized?
In 1951.
300
What is considered to be food additives?
Substances that are used in food to maintain its nutritive quality, enhance its keeping quality, make it attractive or to aid in its processing, packaging or storage.
300
Examples of naturally-occurring preservatives are?
Salt, sugar, vinegar and alcohol.
300
What is active dry yeast?
Active Dry Yeast is the original all-natural yeast that has been used by generations of bread bakers.
400
In Ancient Rome, cities had street stands that sold what?
Bread, sausages, and wine.
400
What are examples of food additives?
Coloring agents that give foods an appetizing appearance, anticaking agents that keep powders such as salt free-running, preservatives that prevent or delay undesirable spoilage in food, and certain sweeteners that are used to sweeten foods without appreciably adding to the caloric value of the foods.
400
Other natural preservatives slow the discoloration of fruits and vegetables by?
Retarding enzymatic action.
400
What is the definition of boil?
To change from a liquid to a gaseous state, producing bubbles of gas that rise to the surface of the liquid.