Skip to main content

Veggie's Prep

Prep Basics​

  • ALWAYS WASH HANDS and WEAR PLASTIC GLOVES when handling vegetables.
  • Wash vegetables well in the veggie sink using cold water and a colander before cutting them
  • Use a clean knife and a cutting board. Do NOT cut veggies on the stainless steel table.
  • Place a pan underneath the legs of the chopper to catch the veggies
  • ALWAYS keep your free hand to your side when pushing down on the chopper to avoid cutting your hand
  • Transfer the cut veggies into their appropriate Lexan pans, then date and label them and put them into the cooler
  • Once an item has been prepped, we have 7 days to use it before it expires.
important

NEVER SOAK SLICER BLADES, KNIVES OR SHARP OBJECTS IN THE SINKS. Someone may reach into the sink and get cut.

Green Peppers​

  1. Rinse whole green peppers with cold water in the veggie sink using a strainer.
  2. Using a knife and a cutting board, cut the core out of the top of the peppers (avoid cutting too much of the actual pepper out).
  3. Cut the green peppers in half. With your fingers, pull out the soft, inner flanges.
  4. Use a large chopper to cut peppers into small square pieces.

Tomatoes​

  1. Rinse the tomatoes with cold water in the veggie sink using a strainer.
  2. Turn the tomato on its side and slice it completely into 1/4 inch slices.
  3. Chop the slices into final pieces with the small vegetable chopper.

Onions​

  1. Cut out the core on top and cut a sliver from the bottom.
  2. Peel the outer layer of the onion. There should be no loose, paper-like layer.
  3. Cut the onion in half from top to bottom.
  4. Turn the halves on their flat sides and out into thirds.
  5. You should have roughly 6 "golf ball-sized" pieces per onion.
  6. Chop onions with a small chopper.

Salad Lettuce​

  1. Using a knife and a cutting board.
  2. Wash the lettuce head thoroughly in the veggie sink using cold water and a strainer.
  3. Cut the lettuce head in half.
  4. Cut out the core and stem of the lettuce (yellow parts)
  5. Cut lettuce into 2" X 2" pieces on a different cutting board.
  6. Place the cut lettuce in 1/3 black lexan pan.
  7. Date and label and put into the cooler.