Fruit and vegetables

• Food Preparation and Nutrition
• Upper Secondary (Key Stage 4)
• GCSE

Fruit and vegetables

For each food commodity learners need to know and understand:

• the value of the commodity within in the diet

• features and characteristics of each commodity with reference to their correct storage to avoid food contamination

• the working characteristics of each commodity, with reference to the skill group and techniques table listed in Appendix A, e.g. when subjected to dry/moist methods of cooking

• the origins of each commodity

For each food commodity learners need to be able to:

• experiment with the commodity to explore physical and chemical changes that occur as a result of given actions

• consider complementary actions of a commodity in a recipe

• prepare and cook dishes using the commodities

Now review the textbook

Pages 214-235

You need to know a little about herbs and spices.

You need to know about preserving fruit and vegetables. Remember that we cannot can fruit and vegetables at home - this has to be done commercially.