2.2 Methods of Preparation of Raw Fruits and Vegetables


  • To recognize and use proper utensils for various methods of preparation.
  • To develop techniques for preparation of certain fruits and vegetables.

Laboratory Problems

  • Define certain terms common in fruit and vegetable preparation.
  • Observe each of the listed techniques for fruit and vegetable preparation.


  • Vegetable Pigments: Chlorophyll, Carotenoids, Anthocyanin, & Anthoxanthin
  • Flavor Categories: Mild, Brassica, Allium
  • Texture: Cellulose, Pectin, & Hemicellulose
  • Enzymatic Browning
  • Osmosis


Use Proper Utensils:

Utensils Preparation Comments on use of preparation
Chef’s Knife Cube
Slice – uniform pieces, ⅛ – ¼  inch thick
Garlic Press Preparing garlic cloves and mincing cloves.
Vegetable parer/peeler
Coarse grater
Fine grater/microplane

Prepare Raw Fruits and Vegetables:

Technique Purpose
Soaking in salt water
Cleaning mushrooms
Preparing broccoli stems
Preparing waxed vegetables
Sectioning grapefruit
Clean and dice a mango
Halving avocados
Coring lettuce
Clean and slice cantaloupe
Blanching tomatoes or peaches



2 cups chicken broth Sachet – tie the following in a cheesecloth “sack”
Mirepoix: ⅛ tsp. dried thyme
½ cup onion 1 bay leaf
¼ cup carrots ⅛ tsp. black pepper
¼ cup celery ⅛ tsp. dried parsley

Wash and coarsely chop vegetables. Bring broth to a boil. Add mirepoix and sachet and simmer for 20-30 minutes.



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Basic Scientific Food Preparation Lab Manual Copyright © 2023 by Iowa State University Department of Food Science and Human Nutrition is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.