WJEC GCSE Food and Nutrition: Revision Guide

89 FRUIT AND VEGETABLES SECTION 3 Preparing fruit and vegetables • It is best to quickly rinse fruit and vegetables under a cold running tap to clean them. • DO NOT soak any fruit and vegetables. • Peel thinly to preserve nutrients found just under the skins. • Do not prepare green, leafy vegetables too far in advance, to prevent the loss of vital nutrients. Thinly peeled and cut carrot strips (batons) Shredded red cabbage (chiffonade) Sliced, fanned strawberry Diced (macedoine) peppers Julienne carrots 11 How would you prepare curly kale or greens for cooking? 12 What preparation do strawberries need for a fruit salad? 13 Explain how you would prepare Bramley apples for a pie. Why do we rinse vegetables rather than soak them? A head of curly kale