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Skill-3-Preparing-Fruit-And-Vegetables

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Exam code:8585

Skill 3: Preparing fruit & vegetables

There are many ways to prepare fruit and vegetables, including:

Preparation technique	Explanation	Example
Mash	A masher or ricer is used to reduce food to a soft mass	Mashed potato
Shred	Food is sliced into long, thin strips	Cabbage in a coleslaw
Scissor snip	Small pieces are cut using scissors	Fresh herbs
Scoop	Soft fruit or vegetables can be scooped using a spoon-like device	Melon balls
Crush	Food is crushed into tiny pieces	A peeled garlic clove in a garlic crusher
Grate	Food is sliced into small, narrow threads by rubbing over the surface of a grater	Grated carrot, zested lemon
Peel	The skin is removed from the fruit or vegetable in a thin strip	Removing the skin from potatoes with a peeler
Segment	Food is divided into segments	Grapefruit segments
De-skin	Skin is removed (not by peeling) by blanching the fruit or vegetable in boiling water	Tomatoes or peppers
De-seed	Seeds are removed before eating	Removing seeds from a pepper
Blanch	Food is placed quickly in boiling water to either help remove skin or prevent enzymic browning	Removing skin from tomatoes
Shape	A knife is used to decoratively cut a fruit or vegetable	This decorative piece can then be used as a garnish
Pipe	Soft or mashed food can be piped into specific patterns using a piping bag	Buttercream icing can be piped onto a cake
Blend	A blender is used to mix different fruits and vegetables into a smooth consistency	In a sauce or smoothie
Juice	The juice is extracted from the fruit or vegetable, leaving the fibrous part behind	Vegetable juice or fruit juice

Note that care should be taken to avoid food spoilage while preparing fruit and vegetables:
- Fruits and vegetables must be washed thoroughly prior to preparation to remove any contaminating pathogens, e.g. from the soil; such pathogens could cause food poisoning
- Blanching or acid can be used to prevent enzymic browning

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