|
Ways and means to handle apples |
Food |
Storing apples:
Be sure to choose apples that are firm and unblemished. They can be stored in the refrigerator or a cool, dark place such as a dry basement. If possible, store the apples in a single layer so that they are not touching each other.
Washing fruits:
Wash fruits and vegetables with water and scrub with a dish brush when appropriate: for example, before eating apples, cucumbers, potatoes, or other produce in which the outer skin is consumed.
Coring:
Insert corer directly into the center of the apple; twist with even pressure and lift up to remove the core. This may be done before or after the fruit has been cut.
 Peeling/
Paring:
Paring may be done before or after the apple is cut. However, it is more time-saving to peel the whole apple. Use a sharp knife, and with a slight side motion, cut the peel or skin away. Or "strip peel" the apple in a continuing spiral.
 Rings/Circles
Core and slice apples crosswise in any thickness. For half circles, halve apples from top to bottom before slicing crosswise.
 Tidbits:
Remove the core and cut each apple into eight parts. Cut each part into bite-sized pieces or wedges.
 Diced/cubed:
Remove the core and cut the apple into eight. Cut the parts into elongated sticks, then cut each stick into 1/2-inch cubed pieces.
 Slices/Quarters:
Halve the apple lengthwise and remove the core. Cut lengthwise into pieces or slices.
 Chunk/Pieces:
Cut the apple into half lengthwise and then crosswise pieces. Remove core, cut each quarter into three or four large-sized pieces.
 Sticks:
Remove stem and blossom end of the apple and core. Cut lengthwise through the apple and place half, core side down, on the cutting board. Slice evenly -
lenghthwise.
|
