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Introduction
Food Additives
Preservatives
Terminology from R ecipes
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who the first to make a serve food a drive-through
Merriam-wedster
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
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People commonly classify preservatives as
"natural" or "artificial
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what is bouillon
a clear,usu.seasoned broth mad by straining the liquid in which beef,chicken ect., has been cooked
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what the year the frist fast food start out
1951
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enhance its keeping quality, make it attractive
Substances that are used in food to maintain its nutritive quality,
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years, preservatives have earned a particularly unsavory reputation, especially within the ever-widening
health-conscious circle
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pressure cooker
a reinforced metal cooking pot whit an airtight in heat above boiling point by steam maintained under preeuer.
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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
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processing, packaging or storage are all considered
food additives
300
Natural vs. Artificial
Salt, sugar, vinegar and alcohol are good examples
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active dry yeast
substantially higher percentages of live cells per comparable
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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
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to be food processing aids, not food additives
Further information in this regard is available
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Antioxidants, such as sulfites, vitamin C, vitamin E and BHT prevent the
oxidation of beer, wine, fresh
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for a couple of hours. Gradually add the grits, return to a boil
simmer
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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
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agents that keep powders such as salt free-running, preservatives that prevent or delay undesirable
spoilage in food
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and dried produce and fatty food. Chelating agents such as
EDTA, polyphosphates and citric acid
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boiling
the action of bringing a liquid to the temperature at which it bubbles and turns to vapor.