3.1.3 Preparing Fruit and Vegetables

• The first step in preparing fruit and vegetables is to choose fresh
• After choosing fresh produce, the next step is to wash and sanitize
• Peeling and cutting techniques are used to prepare fruit and vegetables for cooking or serving.
• Storing prepared produce properly helps maintain its freshness and prevents spoilage
• Cooking methods for fruits and vegetables can vary depending on the type of produce and the desired outcome.
• The texture of fresh fruit should be firm, not mushy.
• Refrigerating fruits and vegetables can extend their shelf life.
• Steps for washing and sanitizing fruits and vegetables

  1️⃣ Wash under cold, running water

  2️⃣ Use a vegetable brush for hard-skinned produce

  3️⃣ For berries, rinse in a colander

  4️⃣ Sanitize in a solution

  5️⃣ Rinse under cold water

  6️⃣ Pat dry with a clean towel
• One sanitizing solution for produce is 1 teaspoon of household bleach per gallon of water.
• Produce should be soaked in a sanitizing solution for 1-2 minutes.
• After sanitizing, pat the produce dry with a clean towel.
• Food safety guidelines from the FDA provide additional information on washing and sanitizing produce.
• When choosing fresh produce, consider the characteristics of fresh fruit and fresh vegetables.
• Fresh fruit should have bright colors and unblemished skin.
• Fresh vegetables should have a vibrant color and firm texture.
• Fresh vegetables should have a distinct, natural scent.
• The texture of fresh vegetables should be crisp, not wilted.
• Washing and sanitizing produce is crucial for removing dirt, pesticides, and bacteria.
• A vegetable brush is recommended for hard-skinned produce during washing.
• Produce should be soaked in a sanitizing solution for 1-2 minutes.
• Peeling and cutting techniques for preparing produce

  1️⃣ Using a vegetable peeler for thin-skinned produce

  2️⃣ Using a knife for thick-skinned produce

  3️⃣ Julienne: Cutting into long, thin strips

  4️⃣ Dicing: Cutting into small, uniform cubes

  5️⃣ Slicing: Cutting into thin slices
• A vegetable peeler is best for thin-skinned produce like carrots.
• A knife should be used for thicker-skinned produce like pineapples.
• The julienne cutting technique involves cutting produce into long, thin strips.
• Dicing involves cutting produce into small, uniform cubes.
• To julienne a carrot, cut it into strips about 1/8 inch thick.
• Peeling and cutting techniques help prepare produce for various recipes and presentations.
• Which tool is recommended for peeling thin-skinned produce like carrots?

  Vegetable peeler
• A knife is better suited for peeling thick-skinned produce like pineapples.
• What is the name of the cutting technique that involves cutting produce into long, thin strips?

  Julienne
• Cutting into small, uniform cubes is called dicing
• Slicing involves cutting produce into thin slices.
• Steps to julienne a carrot

  1️⃣ Peel the carrot

  2️⃣ Cut into 2-inch sections

  3️⃣ Slice lengthwise into 1/8 inch thick strips
• What is the name of the cutting style that creates thin ribbons by stacking leaves, rolling tightly, and slicing across?

  Chiffonade
• Prepared fruits and vegetables must be stored properly to maintain freshness and prevent spoilage.
• Match the produce type with its optimal storage method:

  Leafy Greens ↔️ Refrigerate in a bag

  Berries ↔️ Refrigerate in a ventilated container

  Root Vegetables ↔️ Store in a cool, dark place
• Leafy greens should be refrigerated at 0-4°C
• Why should root vegetables be kept dry during storage?

  To prevent mold
• Tomatoes should be refrigerated to slow ripening.
• What are two key characteristics of fresh fruit?

  Bright colors, firm texture