6
Food
Operation/Technique
Comments/Notes
Anchovies
Chop. Pulse to desired consistency.
Drain first. Cut in half.
Bacon
Chop. Pulse to desired consistency.
Cook crispy; drain well. Break into 1-inch (2.5 cm) pieces.
Baking chocolate/
chocolate chunks/
chips
Chop. Pulse on Chop to break up, then pro-
cess 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 con-
tinuously 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 on Chop 10 times, then
process continuously on Chop 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 minutes before processing. Up to 4 ounces
(113 g).
Cheese – soft
Chop. Pulse to break up, then process
continuously to “cream.”
Best at room temperature.
Cinnamon sticks, nut-
meg, 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 lid.
Citrus zest
Chop. Pulse to break up, then process
continuously 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 melted 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.
