Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Vegetable Preparation Methods and Tips

Segment 25: Carrot
Chef Cyndie: The carrot; A root vegetable with over 100 varieties grown worldwide from 2 inches up to 3 feet long.  And all are packed full of Vitamin AAAAAA.
If you purchase whole carrots, you can prepare them in a variety of ways including carrot sticks, diced carrots, carrot coins, slices, or shredded carrots. 
First, select whole carrots that are firm and brightly colored.  Try to avoid soft carrots that are sprouting.  Next, rinse the skin, use a vegetable brush if necessary, sharpen your knife, and get your cutting board, and now you are ready to chop.  Cut the carrot into four inch lengths, then cut in half.  Cut each half into ½ inch wide sticks.  Three of these sticks equals a ¼ cup serving of carrot sticks.  
Depending on the amount of product you need, this task may be difficult and time consuming.  In some instances processing whole carrots may require a food processor to complete these tasks easily and quickly. See the segment titled Automated Food Processing Equipment for more information on slicing and making carrot sticks.
Many school districts purchase pre-cut carrots.  Carrots are ideal for the Fresh Cut Industry due to their good storage qualities. That means the carrot is delivered to the school in the forms we just mentioned, shredded, sticks, slices, and baby carrots.  That’s right, farmers do not grow baby carrots; manufacturers take whole carrots and carve them into baby carrots.  Remember, with all pre-cut vegetables make sure you receive a quality product. Slimy shredded carrots are not going to be very popular with your customers.  
To refresh carrots that have dried and turned slightly white in color, simply immerse for 30 seconds in an ice bath, drain, and serve.
Whether sliced, shredded, or in sticks, carrots are part of your healthy rainbow.  Eat more fresh fruits and vegetables.