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3.3.2.4 Fruit and Vegetable Properties — AQA Food Preparation and Nutrition 8585 | GradeGen
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Food Preparation and Nutrition
AQA GCSE Food Preparation and Nutrition
Food Science
Functional and Chemical Properties
Fruit and Vegetable Properties
AQA GCSE Food Preparation and Nutrition · 8585
Fruit and Vegetable Properties
What you need to know
Understand the scientific principles of enzymic browning and oxidation when preparing and cooking fruit and vegetables.
Apply practical skills to prevent enzymic browning when preparing fresh fruits, such as apples and pears, by using an acid like lemon juice.
Apply practical skills to prevent oxidation and minimize water-soluble vitamin loss when preparing and cooking vegetables.
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1
Fruit and Vegetable Properties
7 key terms
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