Produce: identification, fabrication, utilization

Selecting Produce : Farm to fork initiative

Salad and Cooking Greens

Cabbage Family

Mushrooms

Stalks

Onions

Roots and Tubers

Pod and Seed Vegetables

Tomatoes

Peppers

Squash

Herbs

Apples and Pears

Citrus

Grapes and Berries

Stone Fruits

Melons

Tropical Fruits

Preparing Produce : Peeling vegetables ; Chopping ; Mincing ; Chiffonade/Shredding ; Standard vegetable cuts ; Additional vegetable cuts ; Decorative cuts ; Preparing specific fruits and vegetables ; Working with dried vegetables and fruits.