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q2 Lecture 3

This document provides instructions for properly preparing fresh vegetables. It recommends washing hands and surfaces before preparing vegetables. All vegetables should be thoroughly washed with cool water to remove dirt and pesticides, and firm vegetables can be scrubbed with a brush. Cutting boards and counters can be sanitized with a bleach solution. Prepared vegetables should be refrigerated within two hours. Basic knife cuts are also described for chopping, dicing, and slicing vegetables. Thawing frozen vegetables safely in the refrigerator or cold water is also advised.

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Diane Nera
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19 views28 pages

q2 Lecture 3

This document provides instructions for properly preparing fresh vegetables. It recommends washing hands and surfaces before preparing vegetables. All vegetables should be thoroughly washed with cool water to remove dirt and pesticides, and firm vegetables can be scrubbed with a brush. Cutting boards and counters can be sanitized with a bleach solution. Prepared vegetables should be refrigerated within two hours. Basic knife cuts are also described for chopping, dicing, and slicing vegetables. Thawing frozen vegetables safely in the refrigerator or cold water is also advised.

Uploaded by

Diane Nera
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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PREPARING

VEGETABLES
Wash your hands before preparing foods.
Removing outer leaves or peeling may decrease
the amount of pesticide residues or harmful
microbes on fruits and vegetables.
Wash all vegetables with cool tap water
to remove dirt and residues.
Scrub firm produce with a clean brush.
Don't wash vegetables with household
soaps and detergents.
Don't cross-contaminate.
Wash surfaces often
Cutting boards and countertops can be
sanitized with a solution of one teaspoon of
chlorine bleach in one quart of water.
Refrigerate fresh produce within two hours of
peeling or cutting
PREPARING
FRESH
VEGETABLES
 Wash all vegetables thoroughly.
Scrub well unpeeled vegetables,
like potatoes for baking
 Wash green leafy vegetables in
several changes of cold water
 After washing, drain well and
refrigerate lightly covered to
prevent drying.
 Do not soak vegetables for long
periods to prevent flavor and nutrient
loss.
 Cabbage, broccoli, cauliflower may
be soaked for 30 minutes in cold
salted water to eliminate insects.
 Limp vegetables can be soaked
briefly in cold water to restore
crispness.
 Peel vegetables as thinly as
possible.
 Cut vegetables into uniform
pieces for even cooking
 Treat vegetables that brown
easily with acid (potatoes,
eggplants, sweet potato) or hold
under water until ready to use.
 Save edible trim for soups,
stocks and purees.
BASIC KNIFE CUTS
Chopping – done with a straight, downward
cutting motion.
Chiffonade (Shredding)- making very fine
parallel cuts.
Dicing – producing cube shapes
Diamond (lozenge) – thinly slicing and
cutting into strips of appropriate width.
Mincing – producing very fine cut usually for onions and
garlic.
Julienne-knife cut in which the food item is cut
into long thin strips, similar to matchsticks.
Paysanne (Fermiere) – making curved or
uneven cuts of the same thickness.
Rondelle– making cylindrical cut.
Bias –making diagonal cut.
Oblique, or roll cuts – making diagonal cut by
rolling the long cylindrical vegetables.
THAWING FROZEN
VEGETABLES
Thawing frozen vegetables is actually a little
more complex than the standard method of
thawing meats and seafood overnight in the
refrigerator.
Foods remain safe while frozen but danger sets
between 4˚C to 60˚C when bacteria multiply rapidly.
Thaw foods in the refrigerator in cold water less than
70 % or in the microwave if cooking take place
immediately.

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