Preparing fruit and vegetables

Preparing Fruits and Vegetables

Knife skill: Understand the different knives used for dicing, slicing, and peeling fruits and vegetables. Remember to always keep your knives sharp as a dull knife can increase the risk of accidents.
Peeling: Most fruits and vegetables have a protective outer layer that can be removed. However, many nutrients can be lost through peeling. Thus, washing thoroughly and scrubbing where appropriate can be an alternative.
Deseeding: Some fruits and vegetables have seeds or pits that need to be removed prior to cooking or eating. Essentials tools for this include a cherry pitter, melon baller or just a good, sharp knife.

Some fruits and vegetables may need blanching or parboiling before they can be used in recipes. This process can also help in removing the skins from items like tomatoes and peaches.
Employ the use of techniques such as maceration (softening or breaking into pieces using a liquid), sugaring, or pickling for enhancing flavour.

Fruits and vegetables should be washed thoroughly under cold running water. Using a soft brush can help remove dirt and residues from crevices.
Care should be taken when handling sharp knives, and hands should be washed thoroughly before and after prep to prevent cross-contamination.

Knowing that the method of preparing fruits and vegetables can affect their nutritional content is crucial. For example, over-peeling can lead to a significant loss of nutrients and overcooking can cause vitamin loss.
Fresh fruits and vegetables offer the highest nutritional value and should be encouraged.