1. Preparing Vegetables
TRFJ4C
St. Michaels

2. Brassicas – Cabbage, cauliflower, broccoli, brussels sprouts, bok choi
Coring – remove any outer damaged leaves, cut cabbage into quarters (N to S) – cut of the base of the quarter on an angle to remove hard white core – cabbage is ready for shredding
Shredding – lay the quarter on the cutting board – cut ACROSS the grain to shred
Broccoli and Cauliflower
Remove Florets – cut florets and trim to ensure uniform sizes.
Preparation of stalks – remove any leafs from the stalks – peel and cut in julienne or baton – consistent sizing is integral to uniform cooking

3. Brassicas – Cabbage, cauliflower, broccoli, brussels sprouts, bok choi
Cut an X into the base of the sprout about a quarter depth to ensure uniform cooking times.
Preventing discolouration:
Place the prepared vegetables in a bowl with water and 1 tbsp. of lemon juice or white vinegar

4. Leafy Greens
Spinach – young, tender leafs can be eaten (stem and leaf) either cooked or raw. However, older spinach needs to have the stem removed.
1. Fold the leaf lengthwise, allowing the central rib to be facing outward. Grab the rib and lift towards the top of the leaf.
Cut CHIFFONADE – roll the leaves into a cylindrical bundle and cut across the grain to create RIBBONS of

5. Stalks and Shoots Asparagus, celery, fennel
Asparagus – choose uniform sized stalks and spears of asparagus. The thin variety is called SPRUE and is most flavourful. Snap off the woody ends and peel the tougher skin from remaining spears. Trim spiky leaves from flower ends with tip of paring knife. Tie into bundles and cook
Celery – only use crisp celery that snaps easily. Flexible sticks indicate staleness. Peel the veins from the outside of the celery using a peeler. Trim the root and the leaves from the stalk.
Fennel - Keep pieces of fennel in ice water – they brown when exposed to air. Trim the top and root end of the fennel bulb. Rinse the bulb. Cut into lengths from N to S.

6. Roots and Tubers Beets, carrots, parsnips, turnips
Most root vegetables have firm flesh suitable for cutting into a variety of designs
Julienne, dicing, roll cutting (45 degree cuts to make triangles) , brunoise, ribbons,
Turning – chateau potatoes – 7 – 8 sided barrels of uniform length and width.