Practice English Speaking&Listening with: RLWD Food Preparation

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Hi, my name is Jeremai Cann, and I'm a volunteer with the Hawai`i Rat Lung Worm Working Group with the University of Hawai`i at Hilo.

And we've been asked to provide some more educational videos, especially on food preparation, washing our veggies or produce, the best way.

So today, I'm going to show you those, I have several general produce, leafy greens, heads of cabbages and we are going to go right ahead and start to process them.

The very first thing we want to do is to check, we always want to check our vegetables very well before we actually go to the washing process.

We don't want to miss anything. I'm going to peel every stalk of this celery off and I'm going to look for any critters, dirt or anything that might be suspect.

If I find anything suspect, I will cut it off, trim it off or discard a piece entirely. So, that is what I do for the celery, I will peel off every single one down to the nub.

For Kale, example, we have a bunch of kale, these were picked off the kale plant. I'm going to examine each leaf, feeling, looking, and seeing if there is anything on here.

Is it slimy, any bugs, slugs, worms, anything at all. Look, that is very good. I'm going to do that for all of my kale.

Red head lettuce, yes. These all have a base, so, things like to crawl down, gravity, flow down to the base, I'm going to also, just like the celery,

I'm going to peel off each individual leaf of lettuce. I'm going to look down inside of them for anything that is possible. And I'm feeling.

This is the very most important part, so I am doing the same for that and the same for this other type of green, leafy green. Same action, I would peel every single one.

Now, we all like cabbage. Alright, I like a cooked cabbage, some people like cole slaw. So how do we clean for either case?

I'm going to trim off any pieces that I feel I need to trim off. Okay, I'm going to quarter my piece.

I'm going to remove the heart, and all at the same time, I'm looking for the presence of any critters, anything.

Okay, I'm going to peel off all of these hearts here, and then I'm going to prepare them as I would for my preparation.

In either case, it is shredded so I'm going to shred how I normally shred on my part. So, I shred all of my cabbage.

Toss them and I'm going to feel. Running water, running potable water, is the best way to cleanse your vegetables.

We have a lot of soaks, with different chemicals, natural hydrogen peroxide, essential oils, such things, however,

we have found the actions of running water helps greatly in cleansing because things might not fall off if you do not agitate your produce enough and rub it.

So that is another key, running potable water.

Rinse them off really good, and then I have my colander strainer action,

I can shake them really good. Now, that we have cleaned the cabbage, we've rinsed it very well, it's ready to be cooked and eaten.

These are the lettuces we have checked, we have not seen any critter, no snails, slugs or worms, none so ever.

I'm now going to rinse them off with running water, running tap water, and I'm going to massage the leaf.

I don't have to have a lot of water, just smooth, and the water pressure itself really flushes off these greens.

On top of that, we have produce like these, same thing, we are going to rinse them off and these we can dry

because these organisms need wet, the rat lung worm needs wet circumstances, the slugs and snails need to be moist so we can dry these off

nice and clean for storage or for cooking. And that also we are going to wash and also our nice celery.

This one, I'm going to show you how I do it under the running water, and this is my clean container.

So I just pay attention to my containers that are clean. Before I get to this one, you might notice I have a bag of another lettuce over here.

It came this way, I do not know that this water might or might not contain any contagions.

I don't know, so I'm going to treat it carefully and I will remove the lettuce and wash that off

and do the same check preparation and then keep this liquid away from anything that I'm doing.

So, I'm going to keep these separate, okay, and then do the same cleaning that I just showed you.

Here we're going to rinse off and rub these leaves.

And just feel them, I'm feeling for anything slimy, anything gritty.

Open them up and then I'm going to give them a real good shake off.

That's going to go into the clean collection container and the same thing I'm going to do with the other vegetables.

That I already checked.

Oh yeah. So, not to forget our tomatoes and capsicums (bell peppers).

And I'm going to dry them off really well. And now that these are cleaned, put them in a separate location from the unprocessed produce.

So, the best thing to do when you come home from the market with your fresh greens, or from your garden or your neighbor's garden, that you prepare your food

before they even go in the frig so you are assured of safely cleaned and washed foods.

As always, when you cook your foods, your vegetables, you are going to take care of any parasites if they were any there.

So that as the final thing as we cook, otherwise you have preparation of salting, brining, dehydrating or freezing.

Some of you all like the green veggies in the smoothies, which are quite delicious.

If there were any animals on there, they would be frozen, any parasites would be inactive and no longer a problem.

So that is another form of cleansing your vegetables and making them safe. So, thank you, thank you for staying with me and joining me.

And we're talking about the slugs and snails that transport the rat lungworm parasite and

that's how they come to infest and transmit any parasites to us is by eating vegetables that we have not processed carefully.

I want to thank you for joining me here and have a beautiful day and clean, green and living produce. Thank you.

The Description of RLWD Food Preparation