Lavage & Épluchage: Washing & Peeling Vegetables

Lavage

• Fill sink with enough water to cover the vegetables, or use basin.
• For greens and cauliflower a little vinegar may be added to kill insects.
• Usung your hands, agitate the items being washed.
• Use hands, skimmer or colander to lift vegetables out and leave impurities behind.
• Rinse the basin and repeat until the water is clear and clean.
• Some vegetables such as spinach must be washed several times.
• Mushrooms can often be wiped with a damp cloth.  If washing is needed it should be done just before use.
• Watercress should be soaked for 30 minutes.
• Leeks should be Cut in half lengthwise and held upside down under cold running water.

Épluchage

Proper peeling techniques 

• All items to be peeled should be thoroughly clean.
• Workstation should be set up posts de travail.
• Peeling motions should be regular, consistent and precise removing as little of the flesh as possible.
• Peeling should procede in an orderly and clean manner.

• Éplucher —> Peel by removing the skin, ex. Onion.
• Écosser —> To shell or hull, ex. Peas.
• Éfiller —> To pull off stringy side filaments, ex.string beans.
• Emonder —> Remove the skin of a tomato.
  • Remove the core.
  • Score the opposite end.
  • Dip in boiling water for a few seconds.
  • Shockin ice water.
  • Pull off lose skin.
• Pearl onions should be placed in warm water for a few minutes to rehydrate the skin.