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Preparing Raw Vegetables and Fruits
Washing Fresh Produce
Removes pesticide residues, dirt, and
pathogens.
Even if peeling, need to wash – prevents
transferring to edible parts.
Tender vegetables and fruit
wash thoroughly in cool clear water to
remove all visible dirt
Thicker-skinned produce
potatoes, winter squash, scrub
with a stiff brush
**To minimize nutrient loss do not soak produce in water
Cutting Fresh Produce
Peeling – Remove rind or skin
Potatoes or oranges
Paring – Cutting a thin layer of peel
Jicama – crisp white tuber
similar to a turnip. Use
raw or cooked
Inedible parts
Remove parts such as
seeds, stems, soft spots,
damaged areas
More nutrients – eat the edible skin, some
are lost when paring – most will remain
Cut into large pieces
easier to eat, adds eye appeal,
retains nutrients
Preventing Cut Fruits fromDarkening
Enzymatic Browning
discoloration that results from exposure of a fruit’s flesh to the air.
Avoiding browning
coat fruit with an ascorbic acid
(vitamin C) – lemon juice