Preparing Fresh

Vegetables

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

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

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.

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 and baton net

making long rectangular cut

Pays Anne (Fermi

ere)
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
Apply safe and accurate cutting
techniques in preparing vegetables
according to enterprise standards.

Trimming
Artichoke bottom

Step 1
Start by filling a bowl with cold
water and lemon into it. (You could
also use a dash of vinegar) this will
slow the browning on the surface of
the artichoke when it is cut and
exposed to air.

Step 2
Pull out the tough outer, dark green
leaves of artichoke.

Step 3
Continue removing leaves until you
are left with light colored, tender
leaves. Rub surfaces with lemon.

Step 4
Slice off the top one inch.

Step 5
Trim the remaining dark green
surfaces at the base, including
stalk and continue to rub with
lemon.

Step 6
Cut the artichoke in half.

Step 7
Use spoon to remove hairy fibers in
the center of the artichoke.

Step 8
Pull out all of the tough red fibers,
leaving the soft green leaves in
place.

Step 9
Cut the artichokes lengthwise into
sizes that suit your recipe and
place it in the water bath with
lemon before cooking.

Trimming
Asparagus

Step 1
Hold a spear of asparagus in each
hand.

Step 2
Bend downward with each end until
it breaks into two.

Step 3
Repeat with the whole bunch of
asparagus.

Step 4
Purplish ends on the left are destined
for stock, and greenish spears to be
trimmed.

Step 5
Trim or cut them into one inch
length for cooking.

QUIZ TIME!!!!
1-3 Give the 3 important
things to do in preparing
vegetables
Give the ask type of the
basic knife cuts, choose
from the choices.
4. Making a long
rectangular cut
5. It is done with a

A. Mincing
B. Rondelle
C. Diamond(lozenge)
D. Julienne and baton
net
E. Bias
F. Chiffonade (shredding)
G. Oblique or roll cuts
H. Pays Anne (Fermiere)
I. Dicing
J. Chopping

 6. Producing very fine cut usually for onions and

garlic
A. Mincing
B. Rondelle
7. producing cube shapes
8. making curved or uneven cuts of the same C. Diamond(lozenge)
D. Julienne and baton
thickness
net
9. making diagonal cut by rolling the long
E. Bias
cylindrical vegetables
F. Chiffonade (shredding
10 making very fine parallel cuts.
G. Oblique or roll cuts
H. Pays Anne (Fermiere)
11. making diagonal cut
I. Dicing
12. making cylindrical cut
J. Chopping
13. thinly slicing and cutting into strips of
appropriate width
14-15. Give 2 examples of trimming vegetables

PART II 16-20
Arrange from 16-20

Trimming Asparagus
Repeat with the whole bunch of asparagus.
Bend downward with each end until it breaks into two.
Purplish ends on the left are destined for stock, and
greenish spears to be trimmed.
Hold a spear of asparagus in each hand.
Trim or cut them into one inch length for cooking.

Answers:
1-3:
Washing vegetables
Soaking vegetables
Peeling and cutting vegetables
4. D.
5. J.
6. A.

PART II
16.
17.
18.
19.
20.

3
2
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5