9
Food Operation/Technique Comments/Notes
Anchovies Pulse to desired consistency. Drain first. Cut in half.
Bacon Pulse to desired consistency. Cook crispy; drain well. Break into 1-inch pieces.
Baking chocolate/chocolate
chunks/chips
Pulse 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. Cut baking chocolate squares into ½-inch
pieces to chop.
Bread for crumbs
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
Process continuously.
Cut into
½
-inch pieces. Best at room temperature. Process up to
¾
cup at a time.
Add freshly chopped citrus zest, garlic, herbs or shallots to create compound butters.
Celery
Pulse to desired size.
Cut into ½-inch-long pieces.
Cheese – hard (Parmesan,
Asiago, Romano, etc.)
Pulse 10 times, then process continuously
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 4
ounces.
Cheese – soft
Pulse to break up, then process continuously
to cream.
Best at room temperature.
Citrus zest
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
for crumbs, hard Amaretti or
macaroons
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 melted butter per graham cracker sheet or for every 3 cookies.
Fruits, cooked; fresh or frozen
thawed berries
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
Pulse to break up, then process
continuously for fine chop.
Peel garlic cloves first. Scrape work bowl sides and bottom as needed.
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