21
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 blade
Use: Guacamole
2 - 5
Asparagus (cooked)
S Blade™ or mini blade
Use: Asparagus dip
Beets
2 - 5
Shredding
Use: Salad
Broccoli (cooked)
S Blade™
Use: Broccoli soup
Butternut Squash
S Blade™ or mini blade
Use Butternut Squash soup
Cabbage
Thin 1-2 and med 2-3
Use: Accompaniment
Shredding
Use: Salad
Carrot
S Blade™ or mini blade
Use: Vegetable soup
0 - 5
Shredding
Use: Salad
Cauliflower (cooked)
S Blade™ or mini blade
Use: Cauliflower soup
Celery
S Blade™ or mini blade
Use: Vegetable soup
Thin 1-2 med 2-3
Use: Salad
Chili Pepper
S Blade™ or mini blade
Use: Seasoning
Eggplant
S Blade™ or mini blade
Use: Accompaniment, soups
2 - 5
Use: Grilled eggplant
Shred or Julienne
Use: Accompaniment to
dishes
Garlic
S Blade™ or mini blade
Use: Seasoning
0-2
Use: Garlic chips
Ginger
S Blade™ or mini blade
Use: Seasoning
Herbs
S Blade™ or mini blade
Use: Seasoning pesto
Leeks (cooked)
S Blade™ or mini blade
Use: Cooked for soups
2-5
Use: Vegetable soup
Lettuce
2-4
Use: Salad
