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Guidelines for In-House Produce Management

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

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  • To prevent underripe fruit from ripening, store under refrigeration.
  • To prevent ripe fruit from becoming overripe or decaying, store under refrigeration.
  • To allow underripe fruit to ripen at a natural rate, store in an open container at 55°–70°F (13°–21°C).
  • To speed the process of ripening underripe fruit, place a cut-open apple with the fruit in its carton and wrap the carton in a sealed black plastic trash bag; store at 70°–80°F (21°–27°C). Check twice per day.
  • Don’t refrigerate bananas, as low temperatures cause their skin to turn brown.
  • Gently turn refrigerated berry pints and half-pints upside down to relieve pressure on the bottom berries.
  • Cull fruit packages daily to prevent the spread of decay.
  • Store uncut potatoes, onions, garlic, and shallots at cool room temperature.
  • For best flavor and texture, avoid refrigerating tomatoes and avocados.
  • Store asparagus and other costly stem vegetables standing upright with cut stem ends in 1–2 in. (2.5–5 cm) water. Drape a clean, damp towel over the tips.

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