Prepare fruits.

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 regionally and seasonally?
• 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?