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6
Food Operation/Technique Comments/Notes
Anchovies Chop. Pulse to desired consistency. Drain first. Cut in half.
Baking chocolate/chocolate
chunks/chips
Chop. Pulse to break up, then process continuously
until desired chop size is achieved.
Process no more than 1½ ounces at a time. For best results,
chill chocolate for 3–5 minutes in freezer before chopping. Cut
baking chocolate squares into ½-inch pieces to chop.
Bread for crumbs Chop. Pulse to break up, then process continuously
until desired crumb size is reached.
Useday-old,hardbreadfordrycrumbs;freshbreadformoist
crumbs. Cut or break into pieces no larger than 1 inch. For
buttered crumbs, add 1 teaspoon of butter per slice after
crumbs have started to form, and process to combine and coat.
Butter Chop. Process continuously. Cut into ½-inch 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 ½-inch 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
½-inch pieces. If possible, remove from refrigerator 20–30
minutes before processing. Process up to 4 ounces at a time.
Cheese – soft
(cream cheese, etc.)
Chop. Pulse to break up, then process continuously
to “cream.”
Best at room temperature. Cut into 2-inch pieces. Process up
to 12 ounces at a time.
Chocolate Chop. Pulse to chop to desired consistency. Or
Grind. Pulse first then process continuously until
desired consistency.
Cut chocolate into 1-inch pieces. Process up to 1-1½ ounces
at a time.
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 1-inch 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.
Usevegetablepeelertoremovezest(coloronly)fromcitrus;
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, graham crackers
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 1-inch or smaller pieces. For
buttered crumbs, add 1 teaspoon of butter per graham cracker
sheet or for every 3 cookies.
Fruits,cooked;freshor
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;liquidmaybeaddedforconsistency.Toprocessfresh
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 Elite Collection
®
Chopper/Grinder. You may want to consider purchasing a second work bowl specifically for these tasks.
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