Question

Flame peeling is generally used for

• A. Onion and garlic
• B. Pea and grains
• C. Carrot
• D. Pineapple

Hint:

While flame peeling is ideal for dry papery skins, steam peeling is preferred for root vegetables (like potatoes) and lye peeling for thin fruit skins (like peaches).

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Peeling is a common step in food processing designed to remove inedible or tough outer layers from raw produce. Peeling methods are selected based on the characteristics of the outer skin.

Step 2: Detailed Explanation:
- Flame peeling involves passing vegetables through a chamber containing high-temperature direct flames (typically around $1000~^\circ\text{C}$ to $1050~^\circ\text{C}$).
- This rapidly burns off the outer dry, papery skin without cooking or heat-damaging the inner edible tissue.
- It is the standard commercial method used for onions and garlic, which have thin, dry outer layers.
- Following exposure to the flame, high-pressure water sprays rinse away the charred skin particles.

Step 3: Final Answer:
Flame peeling is used for onion and garlic processing.