Fruit quality and preparation

2. An Asian pear that looks like an apple.
4. Over-ripe fruit is often very juicy and _ w _ _ _, but it can also be bitter.
6. Removing the centre seeds/pips of hard fruit.
9. A type of soft fruit, of which there are many varieties.
11. Increases when food is presented in an attractive way.
12. Soft fruit generallt is a ruby red when ripe and changes to this colour when past its best.
15. A preparation technique that removes the skin of the fruit using a small piece of equipment.
16. My favourite fruit.
17. Fruit should be b _ _ g _ _ in appearance and have a distinctive colour.
18. This is a word for 'not wanted' e.g. brown discoloured fruit is _ _ a p _ _ _ _ ing.
20. The taste of ripe fruit.
22. Fruit has is under-ripe has this texture.
23. Fruit skin that looks like this is a sure sign of deterioration and age, as it is with human skin.
26. Fruit that is over-ripe has this texture.
27. It is important that all garnishes are e _ _ _ _ e.
28. The result of fruit handled too roughly that will make your fruit deteriorate quicker.
29. To prevent prepared fruit browning you normally dip the fruit in this acidic juice.
30. What type of deterioration do you prevent by preparing your fruit just before serving.
31. Slicing fruit can be done with a cleaver or m _ _ d _ l _ _.
33. This syrup can be used to coat cut fruit to prevent browning.

1. The taste of under-ripe fruit.
3. Name of the specialised tool used to remove the centre pips and hard stalk from apples.
5. We peel this fruit's skin as it is unedible.
6. Some fruits are served whole others are _ _ _ into smaller pieces.
7. Fruit should not be served unless it is ready to be eaten, this is called _ _ _ _.
8. A small knife used for peeling and shaping smaller food items, and for garnishing.
9. A name for the little marks on fruit skin that shows deterioration and spoils the appearance of the fruit.
10. Over-ripe fruit loses its sheen and looks like this.
13. Chemical leftovers from spraying fruit - we want to wash this off our fruit.
14. Old hard fruit, such as apples, may turn this colour as they age.
19. Smaller chopped or diced fruit is best used for this type of dish.
21. You need to c_ _ an your fruit prior to use with cold running water.
24. A sign that the fruit is going off quite quickly.
25. A herb that is commonly used to garnish fruit dishes.
32. This causes the increased activity of the natural enzymes in fruit, turning cut fruit brown.
34. The flavour of ripe fruit.