Baby Carrots are root vegetables usually orange in color, though purple, red, white, or yellow varieties exist. It has a crisp texture and quite a snap to its bite when fresh. The edible part of a baby carrot is a taproot; the leafy top part is not meant to be eaten, so they will be neatly trimmed at the top. To ensure great vegetable quality, there should be no presence of green shoulders and minimal hairiness from lateral roots.
How to Store
– Store immediately in the coldest part, of the walk-in cooler. Carrots in the bag will sweat, wilt and become limp from short-term exposure to kitchen heat.
– Store in the original bag away from drafts from the cooler fan. Carrots will suffer dehydration damage and will appear to be cracked and rubbery from direct exposure to the cooler fans.
– Store away from ethylene-producing fruits. Ethylene can cause the carrot to have a very bitter flavor.
– Immediately discard any carrots that develop decay or rot in the cooler.
– Follow good rotation practices, first shipments received should be used first.
– Do not drop or handle roughly. Carrots can break, shatter and bruise easily.
– Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
– Prepare as needed. Try not to use a product from the previous day.
– Always use sharp, sanitized knives to prep. Cutting with dull knives cause white blush or oxidation and hasten browning.
– Carrots need to be washed and rinsed in a sanitary sink.
– Immediately store prepped product in the refrigerator.