any chemical substance that is added to food during preparation
is a food additive
100
preservations 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.
100
a broth made by stewing meat, fish, or vegetables in water is known as
bouillon
200
most common way of reheating fast food
microwave
200
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
200
preservations are classified as
natural or artifical
200
pressure cooker
an airtight pot in which food can be cooked quickly under steam pressure.
300
in the olden days why was fast food so convientent
not many people could afford house hold facilities
300
coloring agents that give foods an appetizing appearance
are food additives
300
Natural preservations are
Salt, sugar, vinegar and alcohol
300
A form of yeast in which yeast cells in dehydrated granules are alive but dormant because of the lack of moisture is known as
active dry yeast
400
what was considered a quick snack ?
bread soaked in wine
400
food additives do not include
food ingredients such as salt, sugar, starch
400
salting, pickling and making jams and jellies all help with
expanding the life of food
400
simmer is
a state or temperature just below the boiling point
500
why was fast food so big in rome?
many people did not want to cook
500
Under the Food and Drug Regulations, food additives do not include
•agricultural chemicals;
•veterinary drugs; or
•food packaging materials.
500
what do ascorbic and citric acid do ?
slow discolouration
500
boil is
1.the temperature at which a liquid bubbles and turns to vapor.