During which step is produce submerged in lukewarm water for five minutes?

The step in which produce is submerged in lukewarm water for five minutes is during the crisping process. This technique helps enhance the freshness and texture of certain types of produce, such as leafy greens or root vegetables. By soaking the produce in lukewarm water, it can rehydrate and revive its natural crispness, making it more appealing and enjoyable for customers. This method is particularly beneficial for restoring the firmness and crunchiness of vegetables that may have wilted or lost moisture over time.

While washing hands is essential for food safety, it does not involve submerging produce in water. Trimming refers to cutting away undesirable parts of the produce, and sanitizing typically involves using a solution to eliminate bacteria and pathogens rather than hydrating the produce. Crisping, therefore, is the correct context for this method.