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.
This is the definition for?
Food Additive
100
substances that prolong the shelf life of food by slowing down their natural
breakdown
Preservatives
100
An airtight pot in which food can be cooked quickly under steam pressure
Pressure Cooker
200
Who recognized fast food in the dictionary?
Merriam–Webster
200
Why are substances used in fast food?
To maintain its nutritive quality, enhance its keeping quality, make it attractive or to aid in its processing, packaging or storage.
200
What are the 3 main agents in preservatives
antimicrobial
antioxidant
chelating
200
To cook food over high heat briefly until the surface turns brown without cooking through the interi
Brown
300
When did Merriam–Webster discover fast food?
1951
300
Are spices, seasonings, flavouring preparations an example of food additives?
No
300
What does fast food cause?
Health issues
300
Reach or cause to reach the temperature at which it bubbles and turns to vapor.
Boil
400
What did rome citizens eat in the morning?
Bread soaked in wine.
400
Give an example of a food additive
Food coloring
400
What does ascorbic and citric acid do?
Slows the discoloration of fruits and vegetables by retarding enzymatic action
400
Stay just below the boiling point while being heated.
Simmer
500
What originated in the United States?
Fast food
500
Fill in the blank:
substances that aid in the processing of food, under certain conditions, are considered to be food _____ not food additives
processing aids
500
What do antioxidants, such as sulfites, vitamin C, vitamin E and BHT prevent?
Oxidation of beer, wine, fresh and dried produce and fatty food
500
A clear, usually seasoned brother made by straining water in which beef,chicken, etc. has been cooked or by dissolving a commercially prepared bouillon cube.