Vegetable Preparation Table
VEGETABLE
PREPARATION
DRYNESS
TEST
APPROX.
TIME
(HOURS)
Artichokes
Cut into 1/3-inch strips. Blil 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
Brussels
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 1/8-inch strips, Cut core into 1/4-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 1/4-inch slices.
brittle
6 to 14
Chives
Chop.
brittle
6 to 10
Cucumber
Pare and cut into 1/2-inch slices.
leathery
6 to 18
Eggplant/
Squash
Trim and slice 1/4-inch to 1/2inch 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 1/4-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 1/8-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 1/4-inch pieces.
brittle
6 to 18