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Introduction
Food Additives
Preservatives
Terminology from Recipes
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___food is the term given to food that is prepared and served very quickly
fast food
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A food additive is
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.
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Preservatives are
substances that prolong the shelf life of food by slowing down their natural breakdown, mainly by altering the action of bacteria and other microorganisms.
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Bouillon
A broth
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first popularized in the 1950s in the
United States
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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 are all considered to be
food additives.
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People commonly classify preservatives as
"natural" or "artificial
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Pressure Cooker
a pot in which food could be cooked quickley under.
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While any meal with low preparation time can be considered
fast food
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However, some substances that aid in the processing of food, under certain conditions, are considered to be food
processing aids
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In recent years, preservatives have earned a particularly
unsavory reputation,
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Active Dry Yeast
a form of yeast.
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Fast food___are traditionally separated by their ability to serve food via a drive-through.
restaurants
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Examples of food additives include
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.
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Salt, sugar, vinegar and alcohol are good examples of
naturally-occurring preservatives.
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Simmer
stay just below boil.
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The term "fast food" was recognized in a dictionary by
Merriam–Webster in 1951.
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Under the Food and Drug Regulations, food additives do not include:
•food ingredients such as salt, sugar, starch; •vitamins, minerals, amino acidsFootnote 1; •spices, seasonings, flavouring preparations; •agricultural chemicals; •veterinary drugs; or •food packaging materials.
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Other natural preservatives, such as ascorbic and citric acid, slow the___of fruits and vegetables by retarding enzymatic action
discoloration
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boil
hot bubbly water