1.1.3

Preparing Fruit, Vegetables & Using Equipment

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Preparing Fruit and Vegetables

Methods for preparing fruit and vegetables include:

Techniques

Techniques

Crushing.
Shredding.
Mashing.
Grating.
Peeling.
De-seeding.
Blending.

Techniques (continued)

Techniques (continued)

Piping - e.g. piping mash on top of shepherd's pie.
De-skinning - e.g. removing the skins from almonds.
Juicing - e.g. using a lime squeezer.
Scissor snipping - e.g. snipping herbs with herb scissors.
Segmenting - e.g. breaking a grapefruit up into segments.
Blanching - boiling in water for a few seconds before putting into cold water.
Scooping - used when portioning mash or balling melons.
Making garnishes - e.g. lemon slice on fish.

Controlling enzymic browning

Controlling enzymic browning

Methods for preventing fruits and vegetables from naturally browning include:
- Blanching.
- Placing them in acidic substances like vinegar or lemon juice.

Use of the Cooker

Here's a summary of the uses of the grill and oven:

Using the grill

Using the grill

Foods that can be conventionally grilled include:
- Fish.
- Meat.
- Vegetables.
- Halloumi.
Foods that can be charred (cooked so the outer layer blackens) and toasted using a grill include:
- Seeds.
- Nuts.

Using the oven

Using the oven

Techniques for cooking with an oven include:
- Baking.
- Roasting.
- Making casseroles and tagines. We slow-cook these dishes so that the meat tenderises. You must keep the lid on when cooking casseroles and tagines so that you don't lose any moisture.
- Braising.

Use of Equipment

Using equipment is often a lot faster than doing things by hand.

Blenders

Blenders

Uses - blend ingredients by chopping and mixing them up.
Foods - used to make sauces, milkshakes, falafels etc.
Types - a rotating blade inside a jug or a blade on the end of a hand-held device.

Food processors

Food processors

Uses - to mix, chop, slice, grind and dice food.
Foods - used to grind meat to make mincemeat for bolognese, lasagnas etc. as well as other foods.

Food mixers

Food mixers

Uses - mixing foods, like doughs, cake mixtures, soufflés, pancake batter (anything that needs beating).
Types - hand-held device or a standalone appliance with a mixing bowl.

Pasta machines

Pasta machines

Uses - to roll dough into flat pasta sheets.

Microwave ovens

Microwave ovens

Technique - cook foods using radiation.
Uses - used to melt foods and cook foods like porridge, soups etc. quickly.

1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills 1.1.2Knife Skills 1.1.3Preparing Fruit, Vegetables & Using Equipment 1.1.4Cooking Methods: Prepare, Shape & Combine 1.1.5Sauce Making, Tenderising & Marinating 1.1.6Dough & Pastry 1.1.7Shaping & Finishing Dough 1.1.8Raising Agents & Mixtures 1.1.9End of Topic Test - Food Preparation Skills 1

2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins 2.1.2Proteins 2 2.1.3Fats 2.1.4Carbohydrates 2.1.5Carbohydrates 2

2.2

Micronutrients

2.2.1Fat-Soluble Vitamins 2.2.2Water-Soluble Vitamins 2.2.3Minerals & Water 2.2.4Minerals & Water 2 2.2.5End of Topic Test - Macro & Micronutrients

2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet 2.3.2Informed Choices for a Balanced Diet 2 2.3.3Energy Needs 2.3.4Nutritional Analysis 2.3.5Diet Modifications 2.3.6Diet-Related Problems 2.3.7Diet-Related Problems 2 2.3.8End of Topic Test - Nutritional Needs & Health

3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer 3.1.2Water-Based Cooking Methods 3.1.3Fat-Based Cooking Methods 3.1.4Dry Cooking Methods 3.1.5Dry Cooking Methods 2

3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates 3.2.2Fats & Oils 3.2.3Raising Agents 3.2.4End of Topic Test - Food Science

4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage 4.1.2Enzymes & Signs of Food Spoilage 4.1.3Food Poisoning 4.1.4Bacterial Contamination 4.1.5Microorganisms in Food Production

4.2

Principles of Food Safety

4.2.1Temperature Control 4.2.2Ambient Foods & Food Labels 4.2.3Preparing, Cooking & Serving Food 4.2.4End of Topic Test - Food Safety

5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice 5.1.2Food Choices 5.1.3Religious Food Choices 5.1.4Food Labels 5.1.5Mandatory Food Labels 5.1.6Optional Food Labels 5.1.7Marketing Influences 5.1.8End of Topic Test - Food Choice

5.2

British & International Cuisines

5.2.1British Cuisine 5.2.2Japanese Cuisine 5.2.3Japanese Ingredients & Dishes 5.2.4Spanish Cuisine 5.2.5Spanish Ingredients & Dishes

5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems 5.3.2Sensory Testing Methods 5.3.3Sensory Testing Methods 2 5.3.4End of Topic Test - Cuisines & Senses

6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming 6.1.2Food Sources - Genetically Modified Crops 6.1.3Food Sources - Reared Food 6.1.4Food Sources - Caught Food 6.1.5Food & The Environment 6.1.6Food & The Environment 2 6.1.7Sustainability of Food 6.1.8Sustainability of Food 2 6.1.9End of Topic Test - Environmental Impacts

6.2

Food Processing & Production

6.2.1Primary Food Processing 6.2.2Primary Food Processing 2 6.2.3Secondary Food Processing 6.2.4Fortification 6.2.5Additives 6.2.6End of Topic Test - Food Processing & Production

Jump to other topics

1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills 1.1.2Knife Skills 1.1.3Preparing Fruit, Vegetables & Using Equipment 1.1.4Cooking Methods: Prepare, Shape & Combine 1.1.5Sauce Making, Tenderising & Marinating 1.1.6Dough & Pastry 1.1.7Shaping & Finishing Dough 1.1.8Raising Agents & Mixtures 1.1.9End of Topic Test - Food Preparation Skills 1

2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins 2.1.2Proteins 2 2.1.3Fats 2.1.4Carbohydrates 2.1.5Carbohydrates 2

2.2

Micronutrients

2.2.1Fat-Soluble Vitamins 2.2.2Water-Soluble Vitamins 2.2.3Minerals & Water 2.2.4Minerals & Water 2 2.2.5End of Topic Test - Macro & Micronutrients

2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet 2.3.2Informed Choices for a Balanced Diet 2 2.3.3Energy Needs 2.3.4Nutritional Analysis 2.3.5Diet Modifications 2.3.6Diet-Related Problems 2.3.7Diet-Related Problems 2 2.3.8End of Topic Test - Nutritional Needs & Health

3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer 3.1.2Water-Based Cooking Methods 3.1.3Fat-Based Cooking Methods 3.1.4Dry Cooking Methods 3.1.5Dry Cooking Methods 2

3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates 3.2.2Fats & Oils 3.2.3Raising Agents 3.2.4End of Topic Test - Food Science

4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage 4.1.2Enzymes & Signs of Food Spoilage 4.1.3Food Poisoning 4.1.4Bacterial Contamination 4.1.5Microorganisms in Food Production

4.2

Principles of Food Safety

4.2.1Temperature Control 4.2.2Ambient Foods & Food Labels 4.2.3Preparing, Cooking & Serving Food 4.2.4End of Topic Test - Food Safety

5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice 5.1.2Food Choices 5.1.3Religious Food Choices 5.1.4Food Labels 5.1.5Mandatory Food Labels 5.1.6Optional Food Labels 5.1.7Marketing Influences 5.1.8End of Topic Test - Food Choice

5.2

British & International Cuisines

5.2.1British Cuisine 5.2.2Japanese Cuisine 5.2.3Japanese Ingredients & Dishes 5.2.4Spanish Cuisine 5.2.5Spanish Ingredients & Dishes

5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems 5.3.2Sensory Testing Methods 5.3.3Sensory Testing Methods 2 5.3.4End of Topic Test - Cuisines & Senses

6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming 6.1.2Food Sources - Genetically Modified Crops 6.1.3Food Sources - Reared Food 6.1.4Food Sources - Caught Food 6.1.5Food & The Environment 6.1.6Food & The Environment 2 6.1.7Sustainability of Food 6.1.8Sustainability of Food 2 6.1.9End of Topic Test - Environmental Impacts

6.2

Food Processing & Production

6.2.1Primary Food Processing 6.2.2Primary Food Processing 2 6.2.3Secondary Food Processing 6.2.4Fortification 6.2.5Additives 6.2.6End of Topic Test - Food Processing & Production

Practice questions on Preparing Fruit, Vegetables & Using Equipment

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

1
Methods for preventing fruits and vegetables from naturally browning:Fill in the list
2
Which of the following is a technique for preparing fruit and vegetables?True / false
3
What do we call it when food is boiled in water for a few seconds before putting into cold water?Multiple choice
4
Which of the following foods can be conventionally grilled?True / false
5
Which of the following is NOT an oven cooking technique?Multiple choice

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Knife Skills

Cooking Methods: Prepare, Shape & Combine