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8
Food Operation/Technique Comments/Notes
Ginger root, fresh Chop. Pulse to break up, then process continuously
to reach desired consistency.
Peel first; cut into 1cm pieces or slices. Scrape work bowl sides and bottom as needed.
Process up to 120g at a time.
Green onions, scallions Chop. Pulse to chop to desired consistency. Trim and cut into 2cm pieces.
Herbs, fresh Chop. Pulse to chop to desired consistency. Rinse and dry completely. Remove leaves from stems to chop.
Horseradish Chop. Pulse to chop to desired consistency. Peel first. Cut into 1cm pieces. Process up to 120g at a time.
Leeks Chop. Pulse to chop to desired consistency. Trim off root end and tough outer skin. Wash thoroughly to remove sand and grit; dry
completely. Cut into 1cm pieces.
Meats Chop. Pulse to chop, or process continuously
to desired consistency (add liquid as needed to
process to puréed consistency). For best results,
do not process for over 30 seconds.
Uncooked meats should be cold, but not frozen; cut up to 300g into 1cm pieces,
trimmed of gristle and soft fat; some hard fat may remain. Cooked meats can be cold
or warm; cut up to 300g into 1cm pieces. Add liquid (water, broth or from cooking) as
needed to process to puréed consistency.
Mushrooms Chop. Pulse to chop to desired consistency. Choose firm, fresh mushrooms. Cut into quarters or even-size pieces, no larger than
2cm.
Nuts Chop. Pulse to chop to desired consistency. Or
Grind. Pulse first then process continuously until
desired consistency.
Toast nuts first for maximum flavour. Allow to cool completely before chopping. Process
up to 1 cup at a time.
Olives Chop. Pulse to chop to desired consistency. Use only pitted olives. Drain well for best results.
Onions Chop. Pulse 5–10 times to chop to desired size. Peel; cut into 2cm or smaller pieces of similar size.
Peppercorns Grind. Pulse first, then process continuously until
desired consistency.
Combine peppercorns with dried herbs or spices or coarse salt to create rubs and
seasonings. Hard peppercorns may scratch work bowl and cover.*
Peppers, fresh Chop. Pulse to chop to desired consistency. Core, seed and cut into 1cm pieces. Do not overprocess.
Seeds, dried berries Grind. Pulse to break up, then process continuously
to desired consistency.
Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.
Shallots Chop. Pulse 5–10 times to chop to desired
consistency.
Peel first; cut into quarters, or pieces no larger than 2cm.
Vegetables, cooked Chop. Pulse 5–10 times to chop, then process
continuously until desired consistency is reached.
Cook vegetables until tender. Process to a smooth purée for baby food or sauces; may
need to add liquid for consistency. Fill work bowl up to ²∕
³
of the way full.
*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.
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