1.1.3

Preparing Fruit, Vegetables & Using Equipment

Test yourself

Preparing Fruit and Vegetables

Methods for preparing fruit and vegetables include:

Illustrative background for TechniquesIllustrative background for Techniques ?? "content

Techniques

  • Crushing.
  • Shredding.
  • Mashing.
  • Grating.
  • Peeling.
  • De-seeding.
  • Blending.
Illustrative background for Techniques (continued)Illustrative background for Techniques (continued) ?? "content

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.
Illustrative background for Controlling enzymic browningIllustrative background for Controlling enzymic browning ?? "content

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:

Illustrative background for Using the grillIllustrative background for Using the grill ?? "content

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.
Illustrative background for Using the ovenIllustrative background for Using the oven ?? "content

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.

Illustrative background for BlendersIllustrative background for Blenders ?? "content

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.
Illustrative background for Food processorsIllustrative background for Food processors ?? "content

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.
Illustrative background for Food mixersIllustrative background for Food mixers ?? "content

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.
Illustrative background for Pasta machinesIllustrative background for Pasta machines ?? "content

Pasta machines

  • Uses - to roll dough into flat pasta sheets.
Illustrative background for Microwave ovensIllustrative background for Microwave ovens ?? "content

Microwave ovens

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

Jump to other topics

1Food Preparation Skills

2Food, Nutrition & Health

3Food Science

4Food Safety

5Food Choice

6Food Provenance

Go student ad image

Unlock your full potential with GoStudent tutoring

  • Affordable 1:1 tutoring from the comfort of your home

  • Tutors are matched to your specific learning needs

  • 30+ school subjects covered

Book a free trial lesson