Vegetable preparation

    OCR
    GCSE

    This study area encompasses the technical and scientific principles of vegetable preparation within Food Preparation and Nutrition. It mandates a mastery of primary processing (washing, peeling), secondary processing (precision cuts: julienne, brunoise), and the application of heat (blanching, steaming, roasting). Candidates must analyse the biochemical impact of these processes on nutritional value—specifically the leaching of water-soluble vitamins (B and C) and the degradation of phytochemicals—while managing sensory outcomes such as texture (softening of cellulose) and palatability (Maillard reaction, caramelisation).

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    Objectives
    4
    Exam Tips
    4
    Pitfalls
    3
    Key Terms
    5
    Mark Points

    What You Need to Demonstrate

    Key skills and knowledge for this topic

    • Credit explanation of enzymatic browning involving polyphenol oxidase and oxygen interaction
    • Award marks for linking specific knife cuts (julienne, brunoise) to consistent cooking times and presentation
    • Candidates must justify the use of acidic mediums (lemon juice/vinegar) to denature enzymes and lower pH
    • Reward analysis of nutrient loss mechanisms: leaching into water and oxidation of Vitamin C during preparation
    • Credit accurate description of safety techniques: bridge hold and claw grip

    Marking Points

    Key points examiners look for in your answers

    • Credit explanation of enzymatic browning involving polyphenol oxidase and oxygen interaction
    • Award marks for linking specific knife cuts (julienne, brunoise) to consistent cooking times and presentation
    • Candidates must justify the use of acidic mediums (lemon juice/vinegar) to denature enzymes and lower pH
    • Reward analysis of nutrient loss mechanisms: leaching into water and oxidation of Vitamin C during preparation
    • Credit accurate description of safety techniques: bridge hold and claw grip

    Examiner Tips

    Expert advice for maximising your marks

    • 💡Always use the scientific name for vitamins (e.g., Ascorbic Acid for Vitamin C) to demonstrate AO1 precision
    • 💡When discussing preparation, explicitly link the technique to the final sensory outcome (texture, colour)
    • 💡Differentiate between water-soluble (B, C) and fat-soluble (A, D, E, K) vitamins when analysing nutrient loss
    • 💡In 'Evaluate' questions, weigh the benefit of convenience (pre-cut veg) against nutritional degradation

    Common Mistakes

    Pitfalls to avoid in your exam answers

    • Stating vitamins are 'killed' rather than 'denatured', 'oxidised', or 'leached'
    • Confusing enzymatic browning with caramelisation or dextrinisation
    • Vague descriptions of cutting techniques (e.g., 'chopping small') instead of standard dimensions
    • Failing to distinguish between the effects of preparation (raw) and cooking (heat) on texture

    Study Guide Available

    Comprehensive revision notes & examples

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    Key Terminology

    Essential terms to know

    Likely Command Words

    How questions on this topic are typically asked

    State
    Describe
    Explain
    Discuss
    Evaluate
    Justify

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