What is the culinary term for removing the skin from fruits and vegetables?

• A. Peeling
• B. Chopping
• C. Corning
• D. Mashing

Answer: (A)

The term "peeling" is used to describe the process of removing the outer skin or peel from fruits and vegetables. This technique is commonly applied to items such as apples, cucumbers, potatoes, and carrots, where the skin may be tough, bitter, or in some cases, not pleasant to eat. Peeling can enhance the texture and flavor of the dish, making the fruit or vegetable more palatable and visually appealing.

Chopping refers to cutting food into smaller pieces but does not involve removing the skin. Corning typically relates to preserving meat through a brining process, and mashing involves breaking down foods, such as potatoes, into a smooth consistency, achieving a different goal entirely. Therefore, peeling is the correct term when discussing the removal of skins from produce.