14
FOOD
TOOL
PROCESS
YIELD
DIRECTIONS
Radishes
Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
½ pound = 1½ cups
½ pound = 1½ cups
½ pound = 1½ cups
Cut into 1-inch pieces; pulse to chop. Process to finely
chop.
Trim ends; firm pressure.
Trim ends; firm pressure.
Scallions
Metal Blade
Slicing Disc
Chop
Slice
1 to 2 = ¼ cup
1 to 2 = ¼ cup
Cut into 1-inch pieces; pulse to chop.
Trim, discard dark green parts, place upright in feed
tube. Light to medium pressure. Long slices: Trim; place
horizontally in feed tube. Medium pressure.
Spinach
Metal Blade
Metal Blade
Slicing Disc
Chop
Purée
Slice
1 pound raw = 10 cups raw
1 pound raw = 1½ cups
cooked
1 pound raw = 10 cups raw
Pulse to chop.
Process to purée.
Roll leaves together and place upright in feed tube;
medium pressure.
Zucchini/Summer
Squash
Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
1 pound = 3 cups
1 pound = 3 cups
1 pound = 3 cups
Cut into 1-inch pieces; pulse to chop.
Rounds: Trim; place upright in feed tube. Long slices:
Trim; place horizontally in feed tube. Medium pressure.
Shredding: Trim; place upright in feed tube. Long shreds:
Trim and place horizontally in feed tube. Medium
pressure.
CHEESES
Soft Cheeses;
Ricotta, Cream,
Cottage, Brie,
Blue, Fontina
Mozzarella, Bel
Paese
Metal Blade
Metal Blade
Shredding Disc
Shredding Disc
Purée
Chop
Med. Shred
Fine Shred
½ pound = 1 cup
¼ pound = 1 cup
¼ pound = 1 cup
¼ pound = 1 cup
Cut into 1-inch pieces. Process soft cheeses until smooth.
Cut into 1-inch pieces; pulse to chop.
Chill well; medium pressure. Mozzarella should be frozen
for 25 to 30 minutes before shredding.
Firm Cheeses;
Cheddar, Swiss,
Edam & Gouda
Metal Blade
Slicing Disc
Shredding Disc
Shredding Disc
Chop
Slice
Med. Shred
Fine Shred
¼ pound = 1 cup
¼ pound = 1 cup
¼ pound = 1 cup
¼ pound = 1 cup
Cut into ½- to 1-inch pieces; temperature not critical.
Chill well; light to medium pressure.
Chill well; medium pressure.
Chill well; light pressure.
Hard Cheeses;
Parmesan &
Romano
Metal Blade
Shredding Disc
Shredding Disc
Chop
Med. Shred
Fine Shred
¾ pound = 3 cups
¼ pound = 1 cup
¼ pound = 1 cup
Cut into ½- to 1-inch pieces; temperature not critical.
*Never process cheese that cannot be pierced with the
tip of a sharp knife.
Cheese should be room temperature.
Cheese should be room temperature.
ADDITIONAL
FOODS
Baby Food
Metal Blade
Purée
As with all fruit and cooked vegetable purées, cut
ingredients into 1-inch pieces. Steam cooked ingredients
until completely soft. Pulse to chop, then process until
completely smooth. To ensure there are no lumps, press
mixture through a fine mesh strainer. Keeps well frozen
in ice cube trays for individual 1-ounce portions.
Butter
Metal Blade
Slicing Disc
Chop
Slice
¼ pound (1 stick) = ½ cup
¼ pound (1 stick) = ½ cup
Butter should be room temperature and cut into
tablespoon-size pieces. Process, scraping bowl as
necessary. Compound butters: Process flavoring
ingredients before adding butter. Pastry: Cut butter into
small cubes; freeze before using.
Butter should be cold, not frozen; medium pressure.
Chocolate
Metal Blade
Shredding Disc
Chop
Shred
1 ounce = ¼ cup grated
1 ounce = ¼ cup grated
Cut into ½- to 1-inch pieces (or use chocolate chips).
Pulse to start, then process to desired consistency.
Texture will appear more rounded than grated.
Chill chocolate; medium to firm pressure.
Crumbs; Bread,
Cookies &
Crackers
Metal Blade
Chop
12 to 14 graham wafers =
1 cup crumbs; 1 slice bread
= ½ cup crumbs
Break up ingredients into ½- to 1-inch pieces. Process
until fine. Breadcrumbs: Make from fresh, stale or
toasted bread.
