1. NZQA Unit Standard 15901 COOKERY Prepare and present fruit and vegetables in the hospitality industry [Slide 44]

2. 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]

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

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

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

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

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

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

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