8
Chopping Guide
TASK
GENERAL INSTRUCTIONS
SUGGESTED FOODS
Chop
Foods such as meat should be
Apples, cabbage, cooked fish,
pre-cut into 3/4 inch cubes.
ham, meat or poultry, corn chips,
Do not process more than 1/2 cup
hard cooked eggs, mushrooms,
of meat cubes at one time.
nuts, olives, onions, parsley,
Place all ingredients into container.
pickles, pimento, raw meat,
Chop using the PULSE technique
scallions. Dried fruits such as
until the desired consistency
apricots, apples, pitted dates and
is reached. Do not chop more than
pitted prunes.
5 ounces of dried fruits.
Crumb
Place pieces of food into the
Chocolate wafers, dry or fresh
container. Crumb using the
bread, gingersnaps, graham
PULSE technique until the
crackers, saltine crackers,
desired consistency is reached.
vanilla wafers.
Grate
Food should be cut into 3/4 inch
Hard cheeses such as Parmesan
cubes. (Hard cheeses should be
or Romano. Fresh horseradish
at room temperature.) Do not
and ginger root.
grate more than 3 ounces of hard
cheeses at one time. Place all
ingredients into container.
Grate using the PULSE technique
until desired consistency is reached.
Mince
Place ingredients into the
Garlic, scallions, parsley, dill,
container. Mince.
chives, and other herbs.
NOTE:
Food minces very quickly.
Purée
Place all ingredients into container.
Fresh cooked or canned fruits,
Purée until smooth.
such as apples, bananas,
peaches, pears, strawberries.
Fresh, cooked or canned
vegetables, such as beans,
carrots, corn, peas, potatoes or
tomatoes. Peanut butter.
Summary of Contents for 4816-8
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