Enzymes may be used in making cheese and junket, to tenderise meat, in extracting juice from fruit purées and for a variety of other tasks.

Making a fruit salad can be useful to improve knife skills. The same practical skills are an essential part of working with food.

To extend this further the fruit could be part of a more complex dish, or the fruit could be swapped for vegetables as ingredients for soup or other recipes.

Scraping, peeling and cutting vegetables, cutting and trimming meat, filleting and cutting fish, cutting bread.

A variety of different activities have been seen in schools and colleges, where other MRATs may not fit.