Food Processing at a Glance
13
Type of Food
To chop fresh fruits or
vegetables.
To mince garlic or to chop
fresh herbs or small
quantities of vegetables.
To chop cooked or raw
meat, poultry or seafood.
To grate hard cheeses,
such as Parmesan or
Romano.
To chop nuts or make nut
butters.
To puree cooked fruits and
vegetables (except
potatoes).
To chop dried or sticky
fruits.
To make bread, cookie or
cracker crumbs.
To finely chop citrus peel.
Preparation
Peel, core and/or remove
seeds. Cut into
3
⁄
4
-inch
pieces.
Peel garlic. Be sure fresh
herbs are dry.
Be sure food is very cold.
Cut into
3
⁄
4
-inch pieces.
Never attempt to process
cheese that cannot be
pierced with the tip of a
sharp knife. Cut cheese
into
1
⁄
2
-inch pieces.
Add
1
⁄
4
cup liquid from
recipe per cup of food.
Be sure food is cold. Add
1
⁄
4
cup flour from recipe per
1
⁄
2
cup fruit.
Break food into 1 to
2-inch pieces.
With sharp knife, peel
colored portion (without
white membrane) from
citrus. Cut into small strips.
Processing
Process food to desired size
using short pulses.
With processor running,
add food through feed
tube. Process until
chopped. For best results,
be sure work bowl is dry.
Process up to
1
⁄
2
pound at a
time using short pulses, 1
to 2 seconds each time.
Process up to 4 ounces at a
time, using short pulses
until coarsely chopped.
Process continuously until
finely grated.
Process up to 1
1
⁄
2
cups of
nuts to desired texture
using short pulses. For nut
butters, pulse several times
first, then continuously
until smooth. Store in
refrigerator.
Process food using short
pulses until finely chopped.
Process continuously until
desired texture is reached.
Process fruit using short
pulses until desired texture
is reached.
Process until fine. For
larger pieces, pulse 2 to 3
times first, then process
until fine.
Combine peel with at least
1
⁄
2
cup granulated sugar
from recipe. Process until
finely chopped.
USING THE MULTIPURPOSE BLADE
