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7
Food Operation/Technique Comments/Notes
Anchovies Chop. Pulse to desired consistency. Drain first. Cut in half.
Bread for crumbs Chop. Pulse to break up, then process continuously
until desired crumb size is reached.
Use day-old, hard bread for dry crumbs; fresh bread for moist crumbs. Cut or break into
pieces no larger than 2cm. For buttered crumbs, add 1 teaspoon of melted butter per
slice after crumbs have started to form, and process to combine and coat.
Butter Alternate pulsing between Chop and Grind and then
run continuously on Chop.
Cut into 1cm pieces. Best at room temperature. Process up to ¾ cup at a time. Add
freshly chopped citrus zest, garlic, herbs or shallots to create compound butters.
Celery Chop. Pulse to desired size. Cut into 1cm-long pieces.
Cheese – hard (Parmesan,
Asiago, Romano, etc.)
Chop. Pulse 10 times, then process continuously
until desired consistency.
Remove and discard rind or reserve for another use. Cut into 1cm pieces. If possible,
remove from refrigerator 20–30 minutes before processing. Process up to 120g at
a time.
Cheese – soft
(cream cheese, etc.)
Chop. Pulse to break up, then process continuously
to “cream.”
Best at room temperature. Cut into 5cm pieces. Process up to 360g at a time.
Chocolate Chop. Pulse to break up, then process continuously
until desired chop size is achieved.
Process no more than 45g at a time. For best results, chill chocolate for 3–5 minutes in
freezer before chopping. Cut baking chocolate squares into 1cm pieces to chop.
Cinnamon sticks, nutmeg,
other hard spices
Grind. Pulse to break up, about 5 times, then
process continuously until finely chopped.
Break up to 2 cinnamon sticks into 2cm pieces. Up to ¼ cup of all other spices can be
processed. Hard spices may cause scratches on the work bowl and cover.*
Citrus zest Chop. Pulse to break up, then process continuously
until finely chopped.
Use vegetable peeler to remove zest (color only) from citrus; scrape off any white with
sharp knife. Cut strips in half. Adding a small amount of sugar or salt will help achieve a
finer texture.
Cookies, for crumbs, hard
Amaretti or macaroons
Chop. Pulse 5 times to break up, then process
continuously until finely chopped.
Hard cookies only. Break up into 2cm or smaller pieces. For buttered crumbs, add 1
teaspoon of melted butter per graham cracker sheet or for every 3 cookies.
Fruits, cooked; fresh or
frozen (thawed) berries
Chop. Pulse to break up, then process continuously
until desired consistency.
Cooked fruits may be processed to make baby foods or purées; liquid may be added
for consistency. To process fresh or frozen (thawed) berries for sauce, pulse to chop,
then process until puréed (sugar may be added to taste). Fill work bowl up to ²∕
³
of the
way full.
Garlic Chop. Pulse to chop roughly, then process
continuously for fine chop.
Peel garlic cloves first. Scrape work bowl sides and bottom as needed.
*Surface scratches that may occur will not impair the function of the Cuisinart
®
Mini Prep Pro. You may want to consider purchasing a second work bowl specifically for these tasks.
OPERATING TECHNIQUES CHART
With the Cuisinart
®
Mini Prep Pro
you can chop, grind or purée a variety of foods. As a rule of thumb, most foods should not reach more than
²
∕
³
of
the way up the work bowl.
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