Lavage & Épluchage: Washing & Peeling Vegetables

 

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Lavage

  • 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.

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Épluchage

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.

 

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