Fast food is a type of mass-produced food that is intended for commercial resale with a priority on speed of service.  This is a commercial term limited to foods solid in restaurants and stores using frozen,preheated, or cooked ingredients and offered in takeaway / takeout commmuters, travelers and wage workers.  In 2018, the global fast food industry was worth an estimated $ 570 billlion.  The fastest form of “fastfood” is a cooked meal that reduces waiting times to seconds.  Other fast food restaurants, mostly hamburger joints like McDonald, have massproduced pre-packed ingredients (bread and seasonings in bags, frozen beef patties, washed, pre-cut vegetables, or both,etc. )  Ans cook freshly made meat and fresh fries before putting them together to "order" them.

The fast food restaurant traditionally features drive-throughts.  

Many fast foods tend to be in high in saturated fat, sugar, salt and calories.  Fast food is associated with an increased risk of cardiovascular disease, color cancer, obesity, high cholesterol, insulin resistance, and depression.  These correlations remain strong even when controlling confounding lifestyle variables, with increased risk of fast food consumption and illness and premature death.  It suggests that there is a strong association between.

The concept of selling cooked meals is closely linked to urban development.  Boomtown apartments often lacked enough space and facilities to prepare meals.  In addition, cooking fuel can cost as much as the product you purchased.  Frying food in a barrel of burning oil has proved to be as dangerous as it is expensive.  Homeowners were afraid that a fraudulent cooking fire could"easily burn the entire neighborhood." Therefore, the townspeople were advised to buy ready-made meat and starch such as bread and pasta whenever possible.  This also ensured that customers with strictly limited time were not inconvenienced by waiting for their food to be cooked on-the-spot as is expected from a traditional “sit down” restaurant.  

Easting out, which had previously been considered a luxury, became a common occurrence, and then a ncessity.  Workers, and working families, needed quick service and inexpensive food for both lunch and dinner.  As a result, the time invested on food preparation is getting lower, with an average woman in the United States spending 47 minutes per day preparing food and the average man spending 19 minutes per day in 2013.  

In ares with access to coastal or tidal waters, ‘fast food’ frequently included local shellfish or  seafood, such as oyesters or, as in London, eels.  

Often this seafood was cooked directly on the quay or close by.  The development of trawler fishing in the mid-nineteenth century led to the development of a British favourite, fish and chips, and the first shop in 1860.  

On a single day in 1952, the shop served 10,000 portions of fish and chips, earning a place in the Guinness Book of Records.  British fast food had considerable regional variation.  Since World War II, turkey has been used more often in fast food.  In the UK, we also use fast food from other cultures such as pizza, shawarma and curry.  Recently, healthier foods have emerged to replace traditional fast foods.