10
Food Operation/Technique Comments/Notes
Ginger, fresh
Pulse to break up, then process
continuously to reach desired
consistency.
Peel first; cut into ½-inch pieces or slices. Scrape work bowl sides and bottom as needed. Up to 2
ounces.
Green onions,
scallions
Pulse to chop to desired
consistency.
Trim and cut into ¾-inch pieces.
Herbs, fresh
Pulse to chop to desired
consistency.
Rinse and dry completely. Remove leaves from stems to chop.
Horseradish Pulse.
Peel first. Cut into ½-inch pieces. Process up to 2 ounces at a time.
Leeks Pulse.
Trim off root end and tough outer skin. Wash thoroughly to remove sand and grit; dry completely.
Cut into ½-inch pieces.
Meats
Pulse to chop, or process
continuously to purée (add liquid
as needed).
Uncooked meats should be cold, but not frozen; cut up to 6 ounces into ½-inch pieces, trimmed
of gristle and soft fat; some hard fat may remain. Cooked meats can be cold or warm; cut up to 6
ounces into ½-inch pieces. Add liquid (water, broth or from cooking) as needed to process to purée
consistency.
Mushrooms
Pulse to chop to desired
consistency.
Choose firm, fresh mushrooms. Cut into quarters or even-size pieces, no larger than ½-inch.
Nuts
Pulse to chop to desired
consistency.
Toast nuts first for maximum flavor. Allow to cool completely before chopping. Up to 1 cup.
Olives
Pulse to chop to desired
consistency.
Use only pitted olives. Drain well for best results.
Peppercorns
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
Pulse to chop to desired
consistency.
Core, seed and cut into ½-inch pieces. Do not overprocess.
Shallots
Pulse 5–10 times to chop to desired
consistency.
Peel first; cut into quarters, or pieces no larger than ¾ inch.
Vegetables, cooked
Pulse 5–10 times to chop, then pro-
cess continuously until desired con-
sistency 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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