COOKERY 6 PREPARING VEGETABLES

COOKERY 6 PREPARING VEGETABLES

by Marycar Nuena

1. Wash your hands before preparing foods.

2. Removing outer leaves or peeling.

3. Wash all vegetables

4. Scrub firm produce with a clean produce brush

5. Don't wash vegetables with household soaps and detergents

6. Don't cross-contaminate.

7.  Wash surfaces often. Cutting boards, dishes, utensils, and countertops should be washed with hot, soapy water after coming in contact with fresh produce or raw meat, poultry, or seafood.

6. Cutting boards and countertops can be sanitized with a solution of one.

8.        Be aware of the hazards associated with storing and using bleach, and do not apply the solution directly to fruits and vegetables.

9. Refrigerate fresh produce within two hours of peeling or cutting.

STEPS IN PREPARING FRESH VEGETABLES

1.Washing

 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

​Preparing Fresh Vegetables

Soaking

 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. 6

 Limp vegetables can be soaked briefly in cold water to restore crispness

​Preparing Fresh Vegetables

Peeling and Cutting

 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

​Preparing Fresh Vegetables

​Serving

 Fresh produce should be placed unrefrigerated on the table not longer than two hours.

 Use a cooler with ice or ice gel packs to transport or store cut fresh vegetables at picnics or other summer events. Keep raw meats in a separate cooler