24
Vegetable Preparation Table
DRYNESS APPROX.
VEGETABLE PREPARATION TEST TIME (hrs)
Artichokes Cut into ⁄ inch strips. Boil about 10 minutes brittle 6 to 14
Asparagus Cut into 1-inch pieces. Tips yield better product brittle 6 to 14
Beans Cut and steam blanch until translucent brittle 8 to 26
Beets Blanch, cool, remove tops and roots. Slice brittle 8 to 26
Brussel Sprout Cut sprouts from stalk. Cut in half lengthwise crispy 8 to 30
Broccoli Trim and cut. Steam tender, about 3 to 5 min. brittle 6 to 20
Cabbage Trim and cut into ⁄ inch strips. Cut core into ¼ inch strips leathery 6 to 14
Carrots Steam until tender. Shred or cut into slices leathery 6 to 12
Cauliflower Steam blanch until tender. Trim and cut leathery 6 to 16
Celery Cut stalks into ¼ inch slices brittle 6 to 14
Chives Chop brittle 6 to 10
Cucumber Pare and cut into ½ inch slices leathery 6 to 18
Eggplant/Squash Trim and slice ¼ inch to ½ inch thick brittle 6 to 18
Garlic Remove skin from clove and slice brittle 6 to 16
Hot Peppers Dry whole leathery 6 to 14
Mushrooms Slice, chop, or dry whole leathery 6 to 14
Onions Slice thinly or chop brittle 8 to 14
Peas Shell and blanch for 3 to 5 minutes brittle 8 to 14
Peppers Cut into ¼ inch strips or rings. Remove seeds brittle 4 to 14
Potatoes Slice, dice or cut. Steam blanch 8 to 10 min. brittle 6 to 18
Rhubarb Remove outer skin and cut into ⁄ inch lengths No moisture 6 to 38
Spinach Steam blanch until wilted, but not soggy. Kale, etc brittle 6 to 16
Tomatoes Remove skin. Cut in halves or slices leathery 8 to 24
Zucchini Slice into ¼ inch pieces brittle 6 o 18
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