Part Six: Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings Chapter Twenty-four: Mise en Place for Vegetables and Fresh Herbs

Cutting Vegetables and Fresh Herbs Peeling Chopping Mincing Chiffonade Julienne Batonnet Dicing Paysanne Diamond Fluting Tourné Fanning

Preparation Techniques for Specific Vegetables Onions Garlic Leeks Tomatoes Peppers and chiles Mushrooms Chestnuts Corn Peapods Asparagus Artichokes Avocados

Working with Dried Vegetables and Fruits Rehydration (plumping) Toasting and charring

General Guidelines for Vegetables and Herb Mise en Place Prioritize and plan the work before beginning Wash vegetables and herbs, drying as needed Maintain a clean and organized work area