6
Food Operation/Technique Comments/Notes
Anchovies Chop. Pulse to desired consistency. Drain first. Cut in half.
Bacon Chop. Pulse to desired consistency. Cook crispy; drain well. Break into 1-inch
(2.5 cm) 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
1
⁄2 ounces (42 g) at a time. For best
chill chocolate for 3–5 minutes in freezer before chopping.
Cut baking chocolate squares into
1
⁄2-inch (1.25 cm) pieces to
chop.
Bread for crumbs Chop. Pulse to break up, then process con-
tinuously 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 (2.5
cm). For buttered crumbs, add 1 teaspoon (5 ml) of butter per
slice after crumbs have started to form, and process to com-
bine and coat.
Butter Chop. Process continuously. Cut into
1
⁄2-inch (1.25 cm) pieces. Best at room temperature.
Process up to
3
⁄4 cup (175 ml) at a time. Add freshly chopped cit-
rus zest, garlic, herbs or shallots to create compound butters.
Celery Chop. Pulse to desired size Cut into
1
⁄2-inch (1.25 cm) 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
1
⁄2-inch (1.25) cm pieces. If possible, remove from refrigerator
20–30 minutes before processing. Up to 3 ounces (85 g).
Cheese – soft Chop. Pulse to break up, then process
continuously to “cream.”
Chill cheese first.
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 (2.5 cm) pieces. Hard spic-
es 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 (colour 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
Coffee beans Grind. Pulse 5 times to break up, then process
continuously until desired consistency.
Hard foods such as coffee beans may cause scratches on the
work bowl lid.
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 (2.5 cm) or smaller
pieces. For buttered crumbs, add 1 teaspoon (5 ml) of butter
per graham cracker sheet or for every 3 cookies.
Fruits, cooked; fresh or fro-
zen thawed berries
Chop. Pulse to break up, then process con-
tinuously 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).
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