7
Food Operation/Technique Comments/Notes
Garlic Chop. Pulse to chop roughly, then process
continuously for fine chop.
Peel garlic cloves first. Scrape work bowl sides and bottom as
needed.
Gingerroot, fresh Chop. Pulse to break up, then process
continuously on Chop to reach desired
consistency.
Peel first; cut into
1
⁄2-inch (1.25 cm) pieces or slices. Scrape work
bowl sides and bottom as needed. Up to 4 ounces (115 g).
Green onions, scallions Chop. Pulse to chop to desired consistency. Trim and cut into
3
⁄4 inch (2 cm) 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 (1.25 cm) pieces. Process up to 4 ounces
(115 g) at a time.
Leeks Chop. Trim off root end and tough outer skin. Wash thoroughly to remove
sand and grit; dry completely. Cut into
1
⁄2-inch (1.25 cm) 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 (226 g) into
1
⁄2-inch (1.25 cm) pieces, trimmed of gristle
and soft fat; some hard fat may remain. Cooked meats can be cold
or warm; cut up to 8 ounces (226 g) into
1
⁄2-inch (1.25 cm) 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 (2 cm).
Nuts Chop. Pulse to chop to desired consistency. Toast nuts first for maximum flavour. Allow to cool completely
before chopping.
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 (2 cm) 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 (1.25 cm) pieces. Do not overpro-
cess.
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 (2 cm).
Vegetables, cooked Chop. Pulse 5-10 times to chop, then pro-
cess 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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