Apply various preparation techniques to fruit and vegetables, including mashing, shredding, scissor snipping, scooping, crushing, grating, peeling, segmenting, de-skinning, de-seeding, blanching, shaping, piping, blending, and juicing.
Prepare garnishes while demonstrating the technical skills required to control enzymic browning and spoilage.
Prevent food poisoning by properly washing and drying ingredients where appropriate.
