Fresh Skills: Fruit & Vegetable Prep
Open this deck in Kuraplan
Sign in to view all 8 slides, customise, present or download.
Slide preview
First 8 of 8 slides
Fresh Skills: Fruit & Vegetable Prep
Year 11 Technology - Hospitality Focus NZQA Unit Standard 15901 Safe preparation and presentation techniques
WALT - We Are Learning To
Identify quality indicators for fruits and vegetables Apply safe food handling and hygiene practices Demonstrate proper preparation techniques Present produce according to industry standards
What Makes Quality Produce?
Think about the last time you bought fruit or vegetables What did you look for? How did you decide if they were fresh?
Quality Indicators: Hard vs Soft Fruit
{"left":"Hard Fruit: Firm texture, bright color, no soft spots, pleasant aroma at stem end","right":"Soft Fruit: Slight give when pressed, vibrant color, sweet fragrance, unblemished skin"}
Hands-On Quality Check
Station rotation activity Work in pairs to examine fruit samples Complete quality assessment checklist Record observations for discussion
Safety First: Food Hygiene Standards
Food Act 2014 - legal requirements Health & Safety at Work Act 2015 Personal hygiene protocols Clean workspace maintenance Proper hand washing technique
Vegetable Preparation Workflow
Success Criteria Reflection
'Quality preparation leads to quality presentation' - Can you identify fresh produce confidently? - Do you follow all safety protocols? - Are your knife skills improving?