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6
Food Operation/Technique Comments/Notes
Ginger root, fresh Chop. Pulse to break up, then process
continuously on chop to reach desired
consistency.
Peel first; cut into
1
⁄2-inch pieces or slices. Scrape work bowl sides
and bottom as needed. Up to 4 ounces.
Green onions, scallions Chop. Pulse to chop to desired consistency. Trim and cut into
3
⁄4 inch pieces.
Herbs, fresh Chop. Pulse to chop to desired consistency. Rinse and dry completely. Remove leaves from stems to chop.
Horseradish Chop. Peel first. Cut into
1
⁄2-inch pieces. Process up to 4 ounces at a time.
Leeks Chop. Trim off root end and tough outer skin. Wash thoroughly to remove
sand and grit; dry completely. Cut in
1
⁄2-inch pieces.
Meats Chop. Pulse to chop, or process continuously
to purée (add liquid as needed).
Uncooked meats should be cold, but not frozen; cut up to 8 ounces
into
1
⁄2-inch pieces, trimmed of gristle and soft fat; some hard fat may
remain. Cooked meats can be cold or warm; cut up to 8 ounces in
1
⁄2-inch pieces. Add liquid (water, broth or from cooking) as needed to
process to purée consistency.
Mushrooms Chop. Pulse to chop to desired consistency. Choose firm, fresh mushrooms. Cut into quarters or even-size pieces,
no larger than
3
⁄4 inch.
Nuts Chop. Pulse to chop to desired consistency.
before chopping.
Toast nuts first for maximum flavor. Allow to cool completely
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
3
⁄4-inch 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 lid.*
Peppers, fresh Chop. Pulse to chop to desired consistency. Core, seed and cut into
1
⁄2-inch 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
3
⁄4-inch.
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.
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