16
Food Processing Guide
For more information about preparation of food and how to process, refer to basic
processing techniques. For specific recipes, refer to the recipe section.
food
BlAde tyPe
AdJUstABle slIcInG
dIsc tHIcKness
recommended
dIsc tyPe
Avocado
S-blade or mini
Use: Guacamole
2–5
Beets (cooked)
2–5
Shredder
Use: Salad
Butternut Squash
S-blade
Use Butternut Squash
soup
Cabbage / Lettuce
Thin 1–2 and med 2–3
Use: Accompaniment
Shredder
Use: Salad
Carrot
S-blade or mini
Use: Vegetable soup
0–5
Shredder
Use: Salad
Cauliflower (cooked) S-blade or mini
Use: Cauliflower soup
Celery
S-blade or mini
Use: Vegetable soup
Thin 1–2 med 2–3
Use: Salad
Eggplant
S-blade or mini
Use: Accompaniment,
soups
2–5
Use: Grilled eggplant
Herbs
S-blade or mini
Use: Seasoning or pesto
Leeks
S-blade
Use: Cooked for soups
2–5
Use: Vegetable soup
Onion
S-blade or mini
Use: Soups, sauces
0–5
Use: Salad
Potatoes
0.3–6
Use: Potato au Gratin
Shredder
Use: hash browns
Potatoes (cooked)
S-blade or mini
Use: Mash potato
Tomatoes
S-blade or mini
Use: Salsa
2–5
Use: sandwich filling,
caprese salad, tomato
relish
