17
Food Processing Guide
For more information about preparation of food and how to process, refer to basic
processing techniques. For specific recipes, refer to the recipe section.
FOOD
BLADE TYPE
ADJUSTABLE SLICING
DISC THICKNESS
RECOMMENDED
DISC TYPE
Avocado
S-blade
Use: Guacamole
2–5
Beets (cooked)
2–5
Shredder
Use: Salad
Butternut Squash
S-blade
Use:
Butternut squash soup
Cabbage / Lettuce
Thin 1–2 and med 2–3
Use: Accompaniment
Shredder
Use: Salad
Carrot
S-blade
Use: Vegetable soup
0–5
Shredder
Use: Salad
Cauliflower (cooked)
S-blade
Use: Cauliflower soup
Celery
S-blade
Use: Vegetable soup
Thin 1-2 med 2-3
Use: Salad
Eggplant
S-blade
Use:
Accompaniment, dip
2–5
Use: Grilled eggplant
Herbs
S-blade
Use: Seasoning or pesto
Leeks
S-blade
Use: Soups, sauces
2–5
Use: Vegetable soup
Onion
S-blade
Use: Soups, sauces
0–5
Use: Salad
Potatoes
0.3–6
Use: Potato au Gratin
Shredder
Use: hash browns
Potatoes (cooked)
S-blade
Use: Mash
potato, gnocchi
Tomatoes
S-blade
Use: Salsa
2–5
Use: sandwich
filling, caprese salad,
tomato relish
