NZQA Unit Standard COOKERY Prepare and present fruit and vegetables in the hospitality industry [Slide 44]

H ARD F RUITS Have a thin outer skin covering a fleshy centre. The core of the fruit contains a stone or seeds or pips. [Slide 45]

E XAMPLES OF HARD FRUIT Apples Pears Nashi Quince [Slide 46]

S OFT F RUIT Have skins of varying thickness and soft, fleshy centres containing tiny seeds spread throughout the fruit. [Slide 47]

E XAMPLES OF S OFT FRUIT Strawberry Raspberry Blackberry [Slide 48]

R OOT V EGETABLES Vegetables that grow under the ground. [Slide 49]

E XAMPLES OF R OOT V EGETABLES Potatoes Kumara Yams Carrots Parsnips Beetroot Swede Onions [Slide 50]

G REEN VEGETABLES Vegetables that grow above the ground. [Slide 51]

E XAMPLES OF GREEN V EGETABLES Lettuce Cabbage Spinach Capsicum Beans Sweet corn Peas [Slide 52]