WASHING
SOAKING
CUTTING
PEELING
1. Wash all vegetables thoroughly
2. Turn vegetables into uniform pieces for even cooking.
3. Scrub well unpeeled vegetables like potatoes for baking.
4. Peel vegetables as thinly possible.
5. Save edible trim for soups and purees.
6. Doing it for a long period of time may loss flavor and nutrients of vegetables.
7. Salt can be added to water with cabbage, broccoli and cauliflower soaked on it
to eliminate insects.
8. Wash green leafy vegetables in several changes of cold water.
9. After doing this process, drain well and refrigerate lightly covered to prevent
drying
10. Limp vegetables can be soaked briefly in cold water to restore crispiness.​