- Fill sink with enough water to cover the vegetables, or use basin.
- For greens and cauliflower a little vinegar may be added to kill insects.
- Usung your hands, agitate the items being washed.
- Use hands, skimmer or colander to lift vegetables out and leave impurities behind.
- Rinse the basin and repeat until the water is clear and clean.
- Some vegetables such as spinach must be washed several times.
- Mushrooms can often be wiped with a damp cloth. If washing is needed it should be done just before use.
- Watercress should be soaked for 30 minutes.
- Leeks should be Cut in half lengthwise and held upside down under cold running water.
Proper peeling techniques
- All items to be peeled should be thoroughly clean.
- Workstation should be set up posts de travail.
- Peeling motions should be regular, consistent and precise removing as little of the flesh as possible.
- Peeling should procede in an orderly and clean manner.
- Éplucher —> Peel by removing the skin, ex. Onion.
- Écosser —> To shell or hull, ex. Peas.
- Éfiller —> To pull off stringy side filaments, ex.string beans.
- Emonder —> Remove the skin of a tomato.
- Remove the core.
- Score the opposite end.
- Dip in boiling water for a few seconds.
- Shockin ice water.
- Pull off lose skin.
- Pearl onions should be placed in warm water for a few minutes to rehydrate the skin.