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 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 1½ ounces at a time. For best results, chill chocolate for 3–5
minutes in freezer before chopping. chocolate chunks/chips. 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 butter per
slice after crumbs have started to form, and process to combine and coat.
Butter Chop continuously. Cut in ½-inch pieces. Best at room temperature. Process up to ¾ cup at a time. Add
to freshly chopped citrus zest, garlic, herbs or shallots to create compound butters.
Celery Chop. Pulse to desired size. Cut in 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 3
ounces.
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.
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
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; 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. Pulse to chop roughly, then
process continuously for fine chop.
Peel garlic cloves first. Scrape work bowl sides and bottom as needed.
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