Skill 3: Preparing Fruit & Vegetables (AQA GCSE Food Preparation & Nutrition): Revision Note
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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