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Vegetables
50-55°C/122-131°F
FOOD PREPARATION TEST
TIME
(HRS)
Asparagus Wash and cut into 25 mm pieces Crunchy 4 –6
Beans, green
or waxed Wash, remove ends and cut into 25 mm
pieces or French style
Crunchy 9 – 12
Beetroot Remove 1 0mm of the top, scrub thoroughly.
Peel if preferred and cut into 5 mm slices.
Pliable 9 – 12
Broccoli Wash and trim and cut into 1 cm pieces. Dry
the fl orets whole.
Crunchy 1 0– 14
Cabbage Wash and trim, cut into 3 mm strips Crunchy 8– 11
Carrots Wash and trim tops, peel or scrape if
desired. Cut into
3 mm thick slices.
Pliable 7 – 11
Corn Cut kernels from cob and spread on the
mesh tray. Crunchy 7 – 1 0
Cucumber Wash and trim, cut into 3 mm slices Pliable 4 –8
Eggplant Wash and peel, cut into 6mm slices Pliable 4 –8
Mushroom Wash and cut into 8mm slices Pliable 4 – 7
Parsnips Scrub and steam blanch (if desired) and cut
into 8mm slices Pliable /
Tough 7 – 11
Capsicum Wash and remove seeds and white section.
Cut into 6mm strips or rings Pliable 4 –8
Potatoes Use new potatoes, wash and peel if desired.
Steam blanch for
4 -6 minutes. Cut into
French style or 6mm thick circles.
Crunchy /
Pliable 7 – 13
Summer
Squash Wash and cut into 6mm slices Pliable 1 0– 14
Tomatoes Wash and slice into 6mm circles Pliable 1 0– 14
Zucchini Wash and cut into 5 mm slices Crunchy 7 – 11
EN
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