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lavar verduras

Pre-washing Preparation

Gather necessary equipment - sink, colander, cutting board, knife, vegetable brush, gloves

Ensure the sink and surrounding area are clean and sanitized

Wash your hands thoroughly before starting the process

Inspect vegetables for any signs of spoilage or damage

Remove any outer leaves or stems that appear wilted or discolored

Sort vegetables based on type and wash them separately if needed

Washing Procedure

Fill the sink with cold water, enough to completely submerge the vegetables

Add a small amount of vegetable sanitizer or vinegar to the water (optional)

Place the vegetables into the sink, ensuring they are fully submerged

Gently agitate the vegetables with your hands or a vegetable brush to remove dirt and debris

Pay extra attention to crevices, stems, and leafy parts

Rinse each vegetable under running water to remove any remaining dirt or sanitizer residue

Repeat the process if necessary, especially for heavily soiled vegetables

Place the washed vegetables in a clean colander to drain excess water

Final Steps

Inspect the washed vegetables again for any visible dirt or contaminants

Pat dry or air-dry the vegetables using clean paper towels or a salad spinner

If required, cut, chop, or slice the vegetables according to the recipe or menu requirements

Store the washed and prepared vegetables in clean, labeled containers in the refrigerator

Clean and sanitize all the used equipment and the sink area after completing the washing process

Wash your hands again thoroughly after finishing the task

Note: It is important to follow local health and safety regulations and consult with the restaurant's specific standard operating procedures when creating a checklist for washing vegetables.

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