Preparing and Cooking Fruit and Vegetable Dishes

1 Prepare fruit and vegetables

• Types of vegetables: ‍
• ~root e.g., carrot, beetroot‍
• ~tubers e.g., potatoes, Jerusalem artichokes
• ~bulbs e.g., onions, leeks, chives
• ~stems e.g., asparagus, celery, leaves e.g., spinach, lettuce, chicory
• ~flowers e.g., broccoli, cauliflower, globe artichoke
• ~pods e.g., broad beans, peas
• ~fungi e.g., mushrooms – oyster, button, shiitake
• ~vegetable fruits e.g., tomatoes, cucumber, aubergine
• ~pulses e.g., kidney beans, lentils
• Types of fruit: ‍
• ~citrus e.g., oranges, grapefruits, mandarins and limes
• ~stone fruit e.g., nectarines, apricots, peaches and plums
• ~tropical and exotic e.g., bananas and mangoes 
• ~berries e.g., strawberries, raspberries, blueberries, kiwifruit and passionfruit, melons
• ~Pome e.g., apples, pears
• Quality points in ingredients: fresh looking colour, free from soil, free from insect damage, free from blemishes, free from freezer burn, undamaged packaging
• Tools and equipment: knives, colour coded chopping boards
• Preparation: weighing and portioning, washing, peeling, cutting, trimming, blanching, seasoning, soaking, rehydration of pulse vegetables 
• Cutting: sliced, strips, julienne, mirepoix, paysanne, macedoine, concassé, turned, jardinière, brunoise, shredding
• Maintaining vegetables during preparation: colour, texture, appearance, sharp, knife and cutting skills, cooking process used 
• Storing: refrigerating in a covered container to prevent drying, storing unwashed in cool dark place, tightly covering prepared vegetables to prevent drying and discolouration, appropriate temperatures

2 Cook fruit and vegetable dishes

• Tools and equipment: ovens, cookers, saucepans, trays, spatulas, ladles, perforated spoons, colour coded chopping boards, knives, saucepans, frying pans, sauté pans, steamers, colander, serving dishes, oven proof dishes, storage containers
• Cooking methods: blanching, boiling, roasting, baking, grilling, braising, frying (deep or shallow or stir), steaming, stewing, combining cooking methods

3 Finish fruit and vegetable dishes

• Finishing dishes: portioning, garnishing, customer satisfaction, business standards  
• Dish qualities: colour, texture, appearance, aroma, taste, consistency, quantity 
• Holding temperature: above 63ᵒC
• Safe storage: cooling quickly, blast chilling from 63˚C to 5˚C, storing in shallow airtight containers below 5˚C

4 Plate, present and garnish fruit and vegetable dishes

• Plating: size, colour, shapes, style, portion size, balance, placement, precision
• Presentation: style, flair, modern, traditional, experimental‍
• Garnish: herbs and leaves, edible flowers, fruits and vegetables, purees, sauces and syrups

5 Work as an effective member of the team

• Communication: 
• ~spoken e.g., tone of voice, terminology
• ~written e.g., documents, forms, reports, presentations
• ~body language e.g., posture
• Situations: formal, informal, queries or requests, complaints
• Codes of conduct: workplace policies, rules and procedures
• Reporting: supervisor, line manager, challenges, issues, queries

6 Follow health and safety procedures

• Common workplace hazards: slips, trips, falls, breakages, hot surfaces, chemicals
• Health and safety procedures: following fire regulations, fire drills, evacuation, manual handling, safe use of chemicals, report accidents, first aid
• Workplace emergencies: accidents, fire, breaches of security, illness
• Emergency procedures: raising alarm, calling emergency services, firefighting equipment, evacuation procedures 
• Security procedures: control of keys, electronic systems, surveillance, control of entrances and exits, staff and visitor identity badge, reporting of suspicious persons and packages to line manager

7 Follow hygiene procedures

• Personal hygiene: 
• ~clean clothing, footwear and headgear
• ~hair neat and tidy
• ~wear a head covering e.g., hairnet, hat
• ~washing hands
• ~no jewellery
• ~cover cuts and grazes
• ~report illness and infections to the proper person
• Cleanliness of work areas: clean cloths for wiping and cleaning between tasks, equipment used for preparing, displaying and serving food are clean and in good condition, waste disposed of promptly, hygienically and appropriately, use of correct cleaning chemicals
• Handling and storing food:
• ~covering food, separation of raw and cooked food, contact surfaces and equipment
• ~storage temperatures e.g., fridge, freezer
• ~food labelling and dates
• ~food temperatures e.g., cooking, serving re-heating
• ~cleaning and washing-up procedures
• ~handling of food waste