What is the definition of 'peel' when preparing food?

The term 'peel' in food preparation refers specifically to the action of removing the outer skin or rind from fruits and vegetables. This is often done to improve the texture and taste of the food or to make it more visually appealing. For example, when preparing cucumbers or apples, the skin may be removed to enhance the eating experience or to eliminate bitterness that sometimes accompanies the skin.

The other options do not accurately define 'peel'. Combining ingredients does not relate to the act of peeling, tasting food refers to sampling as opposed to the physical removal of skin, and giving food to eat pertains to serving rather than preparation. Thus, the definition of 'peel' as removing the skin aligns perfectly with the common practices in cooking and food preparation.