10. A Jew over
the age of Bar / Bat Mitzvah may be relied
on to check for infestation if they:
- know
what to look for; and
- know how
to check.
11. A
non-Jew may not be relied on even if he's
very dependable.
3 Methods
There are 3 different ways to prepare foods
for eating. These are either: cleaning,
checking or testing.
CLEANING
– see “practical Applications”
1. Where the infestation is easy to wash
off, we simply clean the food. Examples of
this are peppers (green, red or any other
color). Celery sticks need to be brushed
down.
2. Sometimes detergent is the only way to
wash off the infestation. An example of this
is cabbage. This is because the insect that
often infests cabbage is called thrip. This
tiny insect grips onto the leaf and can't be
washed off. But after soaking the leaves for
2 - 3 minutes in very soapy water, the
leaves become slippery and the thrips loose
their grip.
3. This system isn't effective for all
insects. Aphids (greenfly) grip the leaf
with their mouth. However if the leaf is
sponged on both sides with a very soapy
sponge they will be wiped off. This method
can be used for lettuce.
CHECKING (without cleaning) – see
“practical Applications”
1. Where it's possible to visually detect
all infestation, we very carefully check the
food visually with the aid of strong
lighting. This includes lettuce, spinach,
and butter beans.
2. It's worthwhile to first soak lettuce
leaves in a mild salt-water solution (1
teaspoon per litre). This irritates the
aphids that often then release their grip.
(If the solution is too strong it will kill
them before they are able to let go).
TESTING – see “practical Applications”
Sometimes we don't examine the food at all.
We examine what's around them, e.g. the
water they are washed or cooked in. If this
reveals infestation we don't use the food at
all. This is the case where the shape of the
food makes it impossible to visually detect
infestation. Examples of this are parsley
and fresh herbs.
PRACTICAL APPLICATIONS
ARTICHOKE – Cleaning
This is a heavily infested vegetable, except
for the very heart itself after removing all
the leaves.
1. Remove all the leaves until you are left
with the completely smooth heart.
2. Rinse the heart well and it’s ready for
use.
3. You may use the leaves if you first rub
each leaf on both sides with a soft very
soapy sponge and then rinse well under
running water.
ASPARAGUS (FRESH) - Testing
1. Brush each one down to the tip.
2. Half-fill a bowl with warm water.
3. Put the asparagus into the water and
press down gently on their tips and soak for
a minimum of five minutes.
4. Remove the asparagus holding the tips
down and shake all excess water back into
the bowl.
5. Place either a sheet of filter paper or a
clean white cloth of a fine weave (i.e. with
small holes) over a sieve or in a funnel.
6. Pour the water from the bowl through the
filter or cloth.
7. Place the filter paper or cloth over a
large white plate or chopping board.
8. Check the filter paper or cloth very
carefully for any insects. Look out
particularly for thrip which are black or
light green and only 1mm long!
9. If you find three or more insects, cut
off all the tips and all the small
triangular leaves along the length of each
asparagus.
10. If one or two insects are found, repeat
steps 2 - 8. If you now have a total of
three or more insects, cut off all the tips
and all the small triangular leaves along
the length of each asparagus. Otherwise the
asparagus may be used.
ASPARAGUS (TINNED) - Testing
1. Place either a sheet of filter paper or a
clean white cloth of a fine weave (i.e. with
small holes) over a sieve or in a funnel.
2. Pour out all the liquid through the
filter or cloth leaving the asparagus in the
tin.
3. Place the filter paper or cloth over a
large white plate or chopping board.
4. Check the filter paper or cloth very
carefully for any insects. Look out
particularly for thrip, which are black or
light green and only 1mm long!
5. If the liquid is clear, you may use the
whole asparagus.
6. If you find three or more insects, cut
off the tip of each asparagus and the
remainder may be eaten.
7. If one or two insects are found, fill the
tin with fresh water, swirl the asparagus
around and repeat steps 2 - 6. If you now
have a total of three or more insects, cut
off all the tips. Otherwise the asparagus
may be used.
BUTTER BEANS / CHICKPEAS - Checking
Butter beans and chickpeas are at times
infested internally by the brucked insect
(which is at first a whitish worm and later
on becomes a black wingless insect),
although there may be no sign of this on the
outside of the unsoaked bean or chickpea.
1. Either:
1. Bring the beans / chickpeas to boil,
switch off and leave covered for at least
two hours; or
2. Pour boiling water over the beans /
chickpeas and leave them to soak for at
least three hours; or
3. Soak them in cold water overnight.
2. You will need to use two to three times
as much water as beans / chickpeas.
3. Put a handful of beans / chickpeas onto
one side of a large plate. Whilst rolling
them slowly across to the other side of the
plate, watch out carefully for any beans /
chickpeas that have "holes" or darkened
"patches" on the surface and remove them. If
in doubt, break open the bean / pea.
BROCCOLI & CAULIFLOWER - Cleaning
1. Cut off all the florets, which should not
be used because it’s practically impossible
to check them properly and effectively.
2. Soak the remaining stems and stalks for
two to three minutes in very soapy water.
3. Rinse well under running water.
* McCain frozen broccoli may be used without
checking due to the efficient system that
they use to clean them.
BRUSSEL SPROUTS – Cleaning
1. Cut off the bottom fifth of each sprout
and discard.
2. Separate ALL the leaves.
3. Soak all the leaves for three minutes in
very soapy water.
4. Rinse both sides of each leaf
individually under a stream of running
water. Make sure the water runs through all
the crevices.
5. No visual check is necessary.
WHITE CABBAGE / RED CABBAGE - Cleaning
1. Separate ALL the leaves.
2. Soak all the leaves for three minutes in
very soapy water.
3. Rinse both sides of each leaf
individually under a stream of running
water. Make sure the water runs through all
the crevices.
4. No visual check is necessary.
Alternate Method for Cabbage That Will Be
Cooked
1. Wrap in plastic and freeze for at least
48 hours.
2. Thaw, but not completely.
3. Separate and rinse both sides of each
leaf under a stream of running water. Make
sure the water runs through all the
crevices.
4. No visual checking is necessary.
CELERY
1. Check the leaves using one of the methods
mentioned for lettuce. (Checking / cleaning)
1. Separate all the stalks and rinse under
running water whilst brushing with a nylon
brush along all surfaces – both inside and
out. (Cleaning)
CITRUS FRUIT – Checking and / or Cleaning
Citrus fruit often have “scale insects” on
the peel. Usually measuring about 1,5mm,
these black or brown deposits usually come
off when pressing a fingernail against their
side. Even if you don’t eat the peel, the
insects often come off in the process of
cutting, peeling and / or squeezing.
1. If the peel appears absolutely clean you
may use it as is. But if not, then:
2. If you peel the fruit, rinse off the
fruit and your hands after peeling.
3. If you:-
- squeeze
the fruit* use a slice in other foods
(e.g. slice of lemon in a drink)
- If you
eat the fruit off the peel (e.g. quartered
oranges)
- then
first brush down the peel with a nylon
brush under running water.
CORN
(MIELIES) - Cleaning
In this
country both white and yellow mielies on the
cob have often been found to be infested. It
is impossible to get rid of the infestation
whilst still on the cob, as the thrip hide
between the kernels.
The only way that corn may be eaten is by
1. cutting all the kernels off the cob,
2. soaking them for 3 minutes in very soapy
water, and
3. thoroughly rinsing them through a sieve
or colander.
Frozen or Tinned Corn may be used as these
have been extremely thoroughly rinsed in the
factory.
BABY CORN - Cleaning
Rinse under a tap of running water.
DATES -
Checking
Cut open and check inside for worms whilst
holding up to a good light.
N.B. You may NOT use pressed dates because
the most inferior quality dates are pressed,
and are crushed into a state which is
impossible to check.
EITAN VAAL VEGETABLES – See “Insect Free”
Vegetables.
FIGS – FRESH - Cleaning and checking
1. Wash the outside of each fig.
2. Halve each fig.
3. Turn each half inside out. Proceed
immediately with the next step, because the
worms very quickly hide between the fibers.
4. Methodically scrutinize the entire fig
very slowly and carefully.
5. If you find any infestation discard the
fig as there is likely to be more, which is
difficult to find.
6. If you didn’t find infestation, place the
fig face down in a glass of water. If you
notice any floating worms, discard the fig.
Otherwise you may eat it.
FIGS – DRIED - Cleaning and checking
1. Thoroughly wash the outside of each fig.
2. Cut away 1cm around the hole and discard.
3. Halve each fig.
4. Turn each half inside out.
5. Methodically scrutinize the entire fig
very slowly and carefully.
GUAVAS – Checking
Guavas with a green skin or firm are usually
not infested.
Check soft guavas in this way:
1. Cut each guava into four slices
2. Spread out the slices and allow to stand
for 3 – 4 minutes.
3. Inspect the surfaces for small, light
colored worms.
“INSECT FREE” VEGETABLES – Cleaning
These vegetables are grown in an
environment, which eliminates all the types
of insects that normally breed on the
vegetables. However, it’s impossible to get
rid of a small black fly that breeds in the
water (not the vegetable) and sometimes lies
on the vegetable.
Therefore you must rinse all sides of these
vegetables under running water.
LEEK - Cleaning
1. Cut off the roots from the end of the
white bulb.
2. Cut at least ½ way through the length of
the leek.
3. Separate all the leaves.
4. Soak them in very soapy water for 3
minutes.
5. Thoroughly rinse both sides of each leaf
under a tap of running water.
Special attention must be paid to the ridge
of fine leaf tissue, which is found on the
inner surface of the outer leaves.
LEMONS – see “Citrus Fruits”
LETTUCE
Lettuce is commonly infested with three
types of insects:
1. Greenfly/Aphid: this insect attaches
itself to the leaf by burrowing its mouth
deeply into the leaf tissue. The Greenfly is
the same color as the leaf.
2. Thrip: a tiny black insect (approximately
1mm long), which, to the naked eye, looks
like a tiny particle of fiber or something
similar.
3. Worms.
METHODS OF INSPECTION:
Preferred
Method - Cleaning
1. Separate ALL the leaves.
2. Rub each leaf on both sides with a soft
very soapy sponge. Take care to wipe into
all the folds.
3. Rinse well under running water.
You do not need to visually check the leaves
once this method has been used.
Alternative Method - Checking
1. Separate ALL the leaves.
2. Thoroughly rinse all the leaves.
3. Soak the leaves in a weak salt-water
solution (one teaspoon salt – not more - to
every litre of water) for five minutes.
4. Pour out the water and rinse the leaves
individually under running water.
Check every leaf very carefully on both
sides (by holding it up to a good source of
light so that it shines through the leaf).
Take special care to inspect the folds in
the leaves. Remove any insects or suspicious
looking particles.
MINEOLAS – see “Citrus Fruits”
NAARTJIES – see “Citrus Fruits”
NUTS / DRIED FRUITS - Checking
1. Check the whole cluster for worms and/or
cobwebs.
2. Dried fruit must be inspected under
folds, where insects sometimes get trapped,
e.g. apricots, peaches, pears.
See also “Dates” and “Figs”.
ORANGES – see “Citrus Fruits”
N.B. Do not buy freshly squeezed orange
juice, as the scale insect often gets
dislodged from the skin during the squeezing
and falls into the juice. Industrially
squeezed orange juice contains no scale
insects.
ONIONS – Checking (& cleaning)
Contrary to popular belief, onions are often
infested with thrip, which is black or light
green and only 1mm long! These can be found
in the gaps inside the onion.
1. Preferably select onions with a thin
neck.
2. After peeling the onions, cut off the top
1 centimeter.
3. Separate the parts that have begun to
divide.
4. Remove any green from inside the onions.
5. Rinse the onions under running water, or
preferably in a solution of 1 teaspoon of
unscented Jik (sodium hypochlorite) in 2
liters of water.
PARSLEY / HERBS - Testing
1. Rinse the parsley.
2. Soak the parsley in a bowl containing a
weak salt-water solution (one teaspoon of
salt to every litre of water) for one to two
minutes.
3. Before removing the parsley from the
water, swirl the parsley in the bowl.
4. Remove the parsley from the bowl and
shake off the excess water vigorously (in
such a way that the water will fall back
into the bowl).
5. Place either a sheet of filter paper or a
clean white cloth of a fine weave (i.e. with
small holes) over a sieve or in a funnel.
6. Pour the water from the bowl through the
filter or cloth.
7. Place the filter paper or cloth over a
large white plate or chopping board.
8. Check the filter paper or cloth very
carefully for any insects. Look out
particularly for thrip which are black or
light green and only 1mm long!
9. If three or more insects are found,
discard the parsley.
10. If one or two insects are found, repeat
steps 2 - 8. If you now have a total of
three or more insects, discard the parsley.
Otherwise the parsley may be used.
Dried parsley flakes do not need checking.
PEPPERS (GREEN, RED or any other
color) - Cleaning
EITHER:
1. Cut in half
2. remove the plug
3. Rinse thoroughly, especially around the
where the plug was.
OR:
1. Slice off the top circle
2. Rinse very thoroughly
3. Check inside for worms.
RICE
Good quality rice does not need to be
checked.
SNAP PEAS –Checking
Look out for signs of tunneling on the
surface of the pod. Discard if found.
SPINACH
– Cleaning & checking
There is a creamy-white worm that thrives
inside the tissue / white stem of the leaf.
The insect causes the area to blister and
turn brown.
1. Soak all the leaves for three minutes in
very soapy water.
2. Rinse both sides of each leaf
individually under a stream of running
water. Make sure the water runs through all
the crevices.
3. Every leaf is then very carefully checked
on both sides (by holding it up to a good
source of light so that it shines through
the leaf). Special care must be taken to
inspect the folds in the leaves.
4. Check for dark spots or signs of inner
tunneling. If such areas are found, these
must be torn off the leaf.
SPRING ONIONS - Cleaning
Spring onions are frequently highly infested
although they may appear to be clean. The
small white bulb section is, however,
usually clear of infestation.
1. The bulb area can be cut off and used
provided it looks healthy and clean.
2. Cut at least ½ way through the length of
the remainder of the leek.
3. Separate all the leaves.
4. Soak them in very soapy water for 3
minutes.
5. Thoroughly rinse each leaf under a tap of
running water, running your fingers up and
down both sides.
STRAWBERRIES - Cleaning [video]
Strawberries Cleaning
Strawberries are frequently highly infested
with tiny insects although they may appear
to be insect-free. The trained eye can find
these on the outside of the berries and
particularly on and under the green cap.
1. Either:
1. Cut off the green leaf with about 1mm of
the fruit, or
2. Carefully twist off the green, Don’t
pull, otherwise you’ll make a hole into
which the tiny insects can fall.
2. Cut off any mushy parts as well as
deep folds.
3. If in the process of doing this you’ve
reached the cavity, cut the strawberry in
half and check internally for worms.
4. Rinse the strawberries in very soapy
water, gently rubbing under the green
leaves.
5. Rinse the soap off under running water. |