Title: Prepare fruits.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food-Preparation Techniques

Preparation should include

- determining the use of the fruit
- selecting the fruit
- determining the production method
- preparing the fruit according to the determined method
- serving the fruit.

Process/Skill Questions:

Thinking

- What is the role of fruit in a food service menu?
- What are the forms in which fruit can be purchased?

Communication

- How do fruit selections vary from region to region and season to season?
- What are the categories of fruit?

Leadership

- What cooking techniques lend themselves to fruit?
- What factors should be considered in selecting, preparing, serving, and storing fruit?
- What health factors need to be considered when using fresh fruit and fruit juices?

Management

- How can texture, appearance, and nutritional content of fruit be preserved?
- How can we determine the types of fruit to offer on the menu?
- What is oxidation, and how can it be slowed?