Preserving Vegetables and Chopping Techniques

Preserving Vegetables and Chopping Techniques

We know that the food we eat gives us energy and keeps us in good health condition. But the nutrients and some bacteria in the food cause our food to be get spoiled. There are plenty of microorganisms, fungus, bacteria’s in the atmosphere that they also parasites of the same food.

These parasites start to spoil the food, after a certain period of its lifetime. So we have to preserve the food in order to keep the food safe for longer times. According to the food types we can follow different preserving methods. These methods work on altering the temperatures, adding some minerals and spices.


It’s an old and traditional method to preserve the some food items like peppers, red chilies, squids, dried fruits, dried coconuts, zinger.. Etc.

This drying method involves different steps for different food items. But the basic steps involved in it are, First the food has to be kept under sunlight and heat until they dried completely. We have to a check on them after every few hours. The complete water content of food must be reduced under the sunlight. This process stops the growth of the bacterial growth in food by reducing the moisture. There is an extra advantage of this preservation method is that reduces the size and weight of the product.


In this method of preserving food, first the food has to be processed. This processing involves different methods for different food items, some vegetables peeled or pitted, and some other receives heating treatment. These processed food products go into the containers which are very clean and dry, by adding some acidic juices.

Preserving Vegetables and Chopping Techniques

Zero Vacuum

In this process the core items of products are peeled off and packaged into clean and dry containers. Then air from the container is completely removed from it by using some special apparatuses and makes them airtight containers. This step halts the bacterial growth and preserved the products.


Salting is an ancient method followed by so many older people. It is a natural mineral that preserves the product. It’s a more common technique used to preserve the meat products. The salt draws out the moisture from it and its cells. Draws moisture out of it kills the microorganisms in it. So the product is safe from getting spoiled.

Chopping Techniques

It’s quite common use to observe different, amazing, stylish food cut pieces in hotels and restaurants. It is not possible for common people to cut the vegetables in that stylish way. The cutting process requires lot experience and a good understanding of knife usage.

Let us now observe professional cutting methods of some vegetables.

Cutting Potatoes for French Fries

First peel of entire potato skin, cut off the edges, make the potato get some square shape or polygonal shape. Then slice it into 4 or 5 slices which minimal thickness. Then cut the each slice into 4 to 6 vertical pieces.

Slicing Potatoes

First step is to peel of the total skin of the potato, make it look like cylindrical potato by cutting off the uneven places on potato surface. Cleanse it once again, place the potato on cutting bench and start slicing it with using your fingers as guides. Slice them with your choice of thickness.

Dicing Carrots

For dicing carrots, the basic requirement is a selection of the carrots with good thickness. Cleanse the carrot well as to remove the mud and dirt from it. Rub the entire skin of the carrot to remove very tiny roots on the skin and make it a smooth appearance. Then place it on cutting bench hold the knife in even position or in a good angled position because of the reason the carrot are little harder materials. Then start cutting from one edge and continue to the other end. Again, slice two pieces into four pieces in the same way. Then cut each slice for equal slices.

Using the same method with just slight change we can obtain carrot slabs. After peeling off the skin, starting from thin head of the carrot start cutting with an angle or adjust your carrot angle.

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