Fabricating Produce

Washing. All produce must be washed before fabrication to remove insects, soil, and pathogens or chemicals. Even produce that is to be peeled should be washed so the flesh isn’t contaminated during peeling.

Wash vegetables and fruits by immersing in cool, chlorinated tap water or produce-sanitizing solution (especially when preparing for high-risk populations). Gently scrub vegetables to be served with skin intact (radishes, baked potatoes). Vegetables with lots of nooks and crannies (broccoli, cauliflower) should be soaked in water 5–10 minutes. Don’t allow porous fruits, such as strawberries, to soak for longer than a few minutes, as they can become waterlogged. Very delicate raspberries and blackberries should be washed only with a gentle mist of food sanitizer and then immediately blotted dry on kitchen towels.

Trimming. Most vegetables and fruits have at least one naturally tough, fibrous, or discolored part that must be removed before cooking or eating. In fruits, stem and blossom ends normally must be removed. Stems and shoots have a tough healed end where they were cut during harvesting. This should be trimmed away. The fibrous central cores of certain vegetables and fruits, such as tomatoes and strawberries, should be removed.

Large or hard seeds (as of peppers, cucumbers, and melons) should be cut or scraped out along with the membrane. The tough healed end of edible stems (broccoli, asparagus) should be trimmed away. The prominent center vein of leafy vegetables (kale, cabbage) should also be trimmed.

Peeling. Classically trained chefs peel virtually all vegetables and fruits to ensure good appearance, consistent texture, and even cooking. Peeling is also recommended because today many produce items are coated with wax. A swivel peeler is typically used. Vegetables with tough skins are peeled with a flexible boning knife using a technique called pelée à vif [peh-LAY ah VEEF], or skinned alive.

Some produce items require yet other peeling methods. Tomatoes and peaches are blanched and refreshed to loosen skins. Beets and peppers are often roasted first.

Cutting into shape. Once washed, trimmed, and peeled, most vegetables and fruits are then cut into appropriate shapes. The possibilities for creating interesting and unusual shapes are almost limitless.