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Introduction
Food Additives
Preservatives
Terminology
100
First popularized in the 1950's in the United States?
Fast food.
100
Any chemical substance that is added to food during preparation or storage.
Food additive
100
Substances that prolong the shelf life of food by slowing down their natural breakdown.
Preservatives.
100
What is the definition of simmer?
To cook or cook in a liquid at or just below the boiling point.
200
Fast food term refers to food sold in a restaurant or store with ___ or ____ ingredients.
Preheated and precooked.
200
Some substances that aid in the processing of food, under certain conditions, are considered to be what?
Food processing aids.
200
Depending on the method of production.
Natural and artificial.
200
What is the definition of bouillon?
A plain unclarified broth or stock.
300
The concept of ready-cooked food for sale is closely connected with what?
Urban development.
300
Example of a food additives is?
Coloring agents that giver foods an appetizing appearance.
300
Depending on the primary mode of action.
Antimicrobial, antioxidant, or chelating agents.
300
What is the definition of a pressure cooker?
A reinforced pot, may be cooked quickly in heat above boiling point by steam maintained under pressure.
400
Urban population living in multi-story apartment blocks depend on ____ for much of their meals.
Food vendors.
400
Food additives do not include food ingredients such as?
Salt, sugar and starch.
400
For centuries, people have resorted to what?
Salting, pickling, and making jams and jellies.
400
What is active dry yeast?
Provides ultimate baking activity in all yeast doughs, from low sugar to highly sweetened breads.
500
London and Paris supported numerous vendors that sold dishes such as?
Pies, pasties, flans, waffles, wafers, pancakes, and cooked meats.
500
Spices and seasonings are not examples of what?
Food additives.
500
Preservatives vary in their primary method of keeping foods?
Safe and palatable.
500
What is the definition of brown?
A dark tertiary color with a yellowish or reddish hue.