Convenience foods

Question

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Answer 1

Convenience food companies

This piglix contains articles or sub-piglix about Convenience food companies

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Answer 2

Doughnuts

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Answer 3

Fast food

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Answer 4

Instant foods and drinks

This piglix contains articles or sub-piglix about Instant foods and drinks

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Answer 5

Snack foods

This piglix contains articles or sub-piglix about Snack foods

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Answer 6

Street food

This piglix contains articles or sub-piglix about Street food

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Answer 7

Convenience food

Convenience food, or tertiary processed food, is food that is commercially prepared (often through processing) to optimise ease of consumption. Such food is usually ready to eat without further preparation. It may also be easily portable, have a long shelf life, or offer a combination of such convenient traits. Although restaurant meals meet this definition, the term is seldom applied to them. Convenience foods include ready-to-eat dry products, frozen foods such as TV dinners, shelf-stable foods, prepared mixes such as cake mix, and snack foods.

Bread, cheese, salted food and other prepared foods have been sold for thousands of years. Other kinds were developed with improvements in food technology. Types of convenience foods can vary by country and geographic region. Some convenience foods have received criticism due to concerns about nutritional content and how their packaging may increase solid waste in landfills. Various methods are used to reduce the unhealthy aspects of commercially produced food and fight childhood obesity.

Convenience food is commercially prepared for ease of consumption. Products designated as convenience food are often sold as hot, ready-to-eat dishes; as room-temperature, shelf-stable products; or as refrigerated or frozen food products that require minimal preparation (typically just heating) Convenience foods have also been described as foods that have been created to "make them more appealing to the consumer." Convenience foods and restaurants are similar in that they save time. They differ in that restaurant food is ready to eat, whilst convenience food usually requires rudimentary preparation. Both typically cost more money and less time compared to home cooking from scratch.

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Answer 8

Bouillon cube

A bouillon cube /ˈbuːjɒn/ (Canada and US) or stock cube (Australia, Ireland, New Zealand, South Africa, UK) or broth cube (Philippines) is dehydrated bouillon (French for broth) or formed into a small cube about 15 mm wide. It is typically made from dehydrated vegetables, meat stock, a small portion of fat, msg, salt and seasonings, shaped into a small cube. Vegetarian and vegan types are also made. Bouillon is also available in both granular or powdered form.

Dehydrated meat stock, in the form of tablets, was known in the 17th century to Anne Blencowe who died in 1712 and elsewhere as early as 1735. Various French cooks in the early 19th century—Lefesse, Massué, and Martine—tried to patent bouillon cubes and tablets, but were turned down for lack of originality.Nicolas Appert also proposed such dehydrated bouillon in 1831.

In the mid-19th century, Justus von Liebig developed meat extract, but it was more expensive than bouillon cubes.

Industrially produced bouillon cubes were commercialized by Maggi in 1908, by Oxo in 1910 and by Knorr in 1912. By 1913, there were at least 10 brands available, with salt contents of 59–72%.

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Answer 9

Candy

Candy

Candy, also called sweets or lollies, is a confection that features sugar as a principal ingredient. The category, called sugar confectionery, encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be candied.

Physically, candy is characterized by the use of a significant amount of sugar or sugar substitutes. Unlike a cake or loaf of bread that would be shared among many people, candies are usually made in smaller pieces. However, the definition of candy also depends upon how people treat the food. Unlike sweet pastries served for a dessert course at the end of a meal, candies are normally eaten casually, often with the fingers, as a snack between meals. Each culture has its own ideas of what constitutes candy rather than dessert. The same food may be a candy in one culture and a dessert in another.

Candy is a sweet food product.

Sugar candies include hard candies, soft candies, caramels, marshmallows, taffy, and other candies whose principal ingredient is sugar. Commercially, sugar candies are often divided into groups according to the amount of sugar they contain and their chemical structure.

Kompeitō is a traditional Japanese sugar candy. When finished, it is almost 100% sugar.

Fruit-shaped hard candy is a common type of sugar candy, containing sugar, color, flavor, and a tiny bit of water.

Chikki are homemade nut brittles popular in India. Between the nuts or seeds is hard sugar candy.

In Germany, Haribo gummy bears were the first gummi candy ever made. They are soft and chewy.

Pantteri is a soft, chewy Finnish sugar candy. The colored ones are fruity, while black are salmiakki (salty liquorice-flavored).

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Answer 10

Chocolate bar

A chocolate bar is a chocolate confection in bar form, which distinguishes it from bulk chocolate produced for commercial use or individually portioned chocolates such as pastilles,bon-bons, and truffles. In most of the English-speaking world, chocolate bar also refers to a typically snack-sized bar coated with or substantially consisting of chocolate but containing other ingredients.

A chocolate bar made exclusively from chocolate contains some or all of the following components: cocoa solids, cocoa butter, sugar, and milk. The relative presence or absence of these define the subclasses of chocolate bar made of dark chocolate, milk chocolate, and white chocolate. In addition to these main ingredients a chocolate bar may contain flavorings such as vanilla and emulsifiers such as soy lecithin to alter its consistency.

Chocolate bars containing other ingredients feature a wide variety of layerings or mixtures that include nuts, fruit, caramel, nougat, and fondant. A popular example is a Snickers bar, which consists of a nougat mixed with caramel and peanuts.

Chocolate bars are often loosely called candy bars in American English (but not in Canada), a term that encompasses similar treats produced without chocolate, such as the Zagnut and Bit-o-Honey bars. A wide selection of similar chocolate treats are produced with added sources of protein and vitamins. These include forms of energy bar and granola bar and are sold as snacks and nutritional supplements.

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