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Fruit and vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates how to: classify, select, store, prepare and present fruit and vegetables, as well as insights on modern food standards and the debate surrounding food miles. Hospitality audiences will find Fruit and Vegetable: Selection and Preparation an ideal introduction before progressing to Vegetable: Cooking Techniques.