Fruit & Vegetables (AQA GCSE Food Preparation & Nutrition)

Revision Note

Naomi Holyoak

Written by: Naomi Holyoak

Reviewed by: Lára Marie McIvor

Cooking with fruit & vegetables

  • When preparing fruits and vegetables it is important to consider processes that may reduce food quality or nutritional value; such process include:

    • enzymic browning

    • oxidation

Enzymic browning

  • Fruits and vegetables may turn brown when cut surfaces come into contact with oxygen in the air; this process is sped up by enzymes, and so it is known as enzymic browning

    • Enzymes are proteins found within living organisms that act as biological catalysts

    • Biological catalysts speed up the rate of chemical reactions in living organisms

A row of apples with a bite taken out of the apple at the front. The exposed flesh of the bitten apple is starting to turn brown.
The exposed flesh of some fruits undergoes enzymic browning when it comes into contact with oxygen in the air

Alexas_fotos, via pixabay

  • Enzymic browning can be slowed down by reducing the activity of enzymes within the food; this can be achieved by:

    • blanching

      • Fruit or vegetables are boiled in water for a short period

      • The high temperature causes the enzymes to denature, reducing the rate at which browning occurs

      • Blanching is often used to prepare fruit or vegetables for freezing

        • Note that freezing alone will slow down enzyme activity, but blanching will destroy enzymes so has a greater effect

    • application of acid

      • Adding an acid to a fruit or vegetable will also cause enzymes to denature, e.g. adding lemon juice to sliced apple

Loss of vitamins by oxidation

  • Oxidation is the loss of water soluble vitamins when fruits or vegetables are exposed to the air, or to heat

    • Examples of water soluble vitamins include:

      • B vitamins

      • vitamin C

  • The longer a fruit or vegetable is exposed to the air, the more vitamins will be lost, so reducing exposure time helps to reduce oxidation; this can be achieved by:

    • minimising the time between cutting and cooking fruits and vegetables

    • boiling the water before cooking and using a pan lid to reduce cooking time

    • not overcooking fruits and vegetables

    • serving cooked fruit and vegetables immediately after cooking

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Naomi Holyoak

Author: Naomi Holyoak

Expertise: Biology

Naomi graduated from the University of Oxford with a degree in Biological Sciences. She has 8 years of classroom experience teaching Key Stage 3 up to A-Level biology, and is currently a tutor and A-Level examiner. Naomi especially enjoys creating resources that enable students to build a solid understanding of subject content, while also connecting their knowledge with biology’s exciting, real-world applications.

Lára Marie McIvor

Author: Lára Marie McIvor

Expertise: Biology Lead

Lára graduated from Oxford University in Biological Sciences and has now been a science tutor working in the UK for several years. Lára has a particular interest in the area of infectious disease and epidemiology, and enjoys creating original educational materials that develop confidence and facilitate learning.