Chopping Guide
FOOD | PREPARATION HINTS |
Bread | Use 1 slice at a time. Break |
| into 8 pieces. |
Carrots or Celery | Cut into 1/2” lengths. Use up |
| to 1/2 cup. |
|
|
Chocolate - Square Chips | Use 1 square. Cut into 8 |
| pieces; 1/2 cup chips. Pulse |
| until desired texture is reached. |
Cookies, Crackers | Break |
| time. |
Eggs - hard cooked | Peel; cut into quarters. Use 1- |
| 2 eggs. |
|
|
Garlic | Peel. Use 1 or more large |
| cloves. |
Mushrooms | Halve small ones; quarter larger |
| ones. Use up to 1/2 cup. |
Nuts - Soft (pecans, walnuts) | Add up to 1 cup at a time; less |
| for more coarse texture. |
Nuts - Hard (peanuts, almond pieces) | Add up to 1/2 cup at a time; |
| pulse to desired texture. |
Onions - white, red, yellow | Peel 1 small or medium onion. |
| Cut into |
Parsley | Wash; dry thoroughly. Pulse |
| up to 1/2 cup until desired tex- |
| ture is reached. |
|
|
| 10 |