6
Food
Operation/Technique
Comments/Notes
Anchovies
Chop. Pulse to desired consistency.
Drain first. Cut in half.
Baking chocolate/
chocolate chunks/chips
Chop. Pulse to break up, then process
continuously until desired chop size is achieved.
Process no more than 1
1
⁄
2
ounces (43 g) at a time. For best results,
chill chocolate for 3–5 minutes in freezer before
chopping. Cut baking chocolate squares into
1
⁄
2
-inch (1.25 cm)
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 (2.5 cm).
For buttered crumbs, add 1 teaspoon (5 ml) of butter per slice after
crumbs have started to form, and process to combine and coat.
Butter
Chop. Process continuously.
Cut into
1
⁄
2
-inch (1.25 cm) pieces. Best at room temperature. Process
up to
3
⁄
4
cup (175 ml) at a time. Add freshly chopped citrus zest,
garlic, herbs or shallots to create compound butters.
Celery
Chop. Pulse to desired size.
Cut into
1
⁄
2
-inch (1.25 cm) long pieces.
Cheese – hard (Parmesan,
Asiago, Romano, etc.)
Chop. Pulse 10 times, then process continuously
until desired consistency.
Remove and discard rind or reserve for another use. Cut into
1
⁄
2
-inch
(1.25 cm) pieces. If possible, remove from refrigerator 20–30 min-
utes before processing. Process up to 4 ounces (115 g) at a time.
Cheese – soft
(mozzarella, etc.)
Chop. Pulse to break up, then process
continuously to “cream.”
Best at room temperature.
Chocolate
Chop. Pulse to chop to desired consistency. Or
Grind. Pulse first then process continuously until
desired consistency.
Cut chocolate into 1-inch (2.5 cm) pieces.
Cinnamon sticks, nutmeg,
other hard spices
Grind. Pulse to break up, about 5 times, then
process continuously until finely chopped.
Break cinnamon sticks into 1-inch (2.5 cm) pieces. Hard spices may
cause scratches on the work bowl and cover.*
Citrus zest
Chop. Pulse to break up, then process continu-
ously until finely chopped.
Use vegetable peeler to remove zest (colour 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
Chop. Pulse 5 times to break up, then process
continuously until finely chopped.
Hard cookies only. Break up into 1-inch (2.5 cm) or smaller pieces.
For buttered crumbs, add 1 teaspoon (5 ml) 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.
*Surface scratches that may occur will not impair the function of the Cuisinart Elite Collection
™
Chopper/Grinder. You may want to consider purchasing a second work bowl specifically for these tasks.
