| FRUIT VEGETABLES (7 of 11) |
Hospitality
and Catering |
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Cucumber firm and crisp, choose long straight narrow as opposed to curled wide fruits, feel for signs of limpness.
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| Baby cucmbers are called dills - ie, dill pickle. |
| The cucumber is not usually cooked but generally used for cold preparation work. |
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Wash the cucumber and slice into thin slices for salads, dice for hors d'oeuvres or decorate with a canele tool and slice. |
| Cucumbers can also be cut into portions for dips and crudites, scooped or hollowed out and garnished with assorted fillings. |
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