7
Food
Operation/Technique
Comments/Notes
Gingerroot, fresh
Chop. Pulse to break up, then
process continuously on Chop to
reach desired consistency.
Peel first; cut into
1/2
-inch (1.25 cm) pieces or slices. Scrape work bowl sides and bottom as needed.
Up to 4 ounces (113 g).
Green onions,
scallions
Chop. Pulse to chop to desired
consistency.
Trim and cut into
3/4
-inch (1.9 cm) pieces.
Herbs, fresh
Chop. Pulse to chop to desired
consistency.
Rinse and dry completely. Remove leaves from stems to chop.
Horseradish
Chop.
Peel first. Cut into
1/2
-inch (1.25 cm) pieces. Process up to 4 ounces (113 g) at a time.
Leeks
Chop.
Trim off root end and tough outer skin. Wash thoroughly to remove sand and grit; dry completely. Cut
into
1/2
-inch (1.25 cm) pieces.
Meats
Chop. Pulse to chop, or process
continuously to purée (add liquid as
needed).
Uncooked meats should be cold, but not frozen; cut up to 8 ounces (227 g) into
1/2
-inch (1.25 cm)
pieces, trimmed of gristle and soft fat; some hard fat may remain. Cooked meats can be cold or
warm; cut up to 8 ounces (227 g) into
1/2
-inch (1.25 cm) pieces. Add liquid (water, broth or from
cooking) as needed to process to purée consistency.
Mushrooms
Chop. Pulse to chop to desired
consistency.
Choose firm, fresh mushrooms. Cut into quarters or even-size pieces, no larger than
3/4
-inch
(1.9 cm).
Nuts
Chop. Pulse to chop to desired
consistency.
Toast nuts first for maximum flavour. Allow to cool completely before chopping. Up to 1 cup (250 ml).
Olives
Chop. Pulse to chop to desired
consistency.
Use only pitted olives. Drain well for best results.
Onions
Chop. Pulse 5-10 times to chop to
desired size.
Peel; cut into
3/4
-inch (1.9 cm) or smaller pieces of similar size.
Peppercorns
Grind. Pulse first, then process con-
tinuously until desired consistency.
Combine peppercorns with dried herbs or spices or coarse salt to create rubs and seasonings. Hard
peppercorns may scratch work bowl and lid.
Peppers, fresh
Chop. Pulse to chop to desired
consistency.
Core, seed and cut into
1/2
-inch (1.25 cm) pieces. Do not overprocess.
Seeds, dried berries
Grind. Pulse to break up, then process
continuously to desired consistency.
Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.
Shallots
Chop. Pulse 5-10 times to chop to
desired consistency.
Peel first; cut into quarters, or pieces no larger than
3/4
-inch (1.9 cm).
Vegetables, cooked
Chop. Pulse 5-10 times to chop, then
process continuously until desired
consistency is reached.
Cook vegetables until tender. Process to a smooth purée for baby food or sauces; may need to add
liquid for consistency.
