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9
Food Operation/Technique Comments/Notes
Anchovies Chop. Pulse to desired consistency. Drain first. Cut in half.
Bacon Chop. Pulse to desired consistency. Cook until crispy; drain well. Break into 1-inch pieces.
Baking chocolate/chocolate
chunks/chips
Chop. Pulse on Chop to break up,
then process continuously until desired chop
size is achieved.
Process no more than 1
½ 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.
Use day-old, hard bread for dry crumbs; fresh bread for moist crumbs. Cut or break
into pieces no larger than 1 inch. For buttered crumbs, add 1 teaspoon of melted
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 on Chop 10 times, then
process continuously on Chop 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. Up to
4 ounces.
Cheese – soft
Chop. Pulse to break up, then process
continuously to “cream.”
Best at room temperature.
Cinnamon sticks, nutmeg,
other hard spices
Grind. Pulse to break up, about 5 times,
then process continuously until finely
chopped.
Break cinnamon sticks into 1-inch pieces. Hard spices may cause scratches on the
work bowl and lid.
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, 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 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).
Garlic Chop. Peel garlic cloves first. Scrape work bowl sides and bottom as needed.
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