Chopping Guide
TASK | GENERAL INSTRUCTIONS | SUGGESTED FOODS |
Chop | Foods such as meat should be | Apples, cabbage, cooked fish, |
| ham, meat or poultry, corn chips, | |
| Do not process more than 1/2 cup | hard cooked eggs, mushrooms, |
| of meat cubes at one time. | nuts, olives, onions, parsley, |
| Place all ingredients into container. | pickles, pimento, raw meat, |
| Chop using the PULSE technique | scallions. Dried fruits such as |
| until the desired consistency | apricots, apples, pitted dates and |
| is reached. Do not chop more than | pitted prunes. |
| 5 ounces of dried fruits. |
|
Crumb | Place pieces of food into the | Chocolate wafers, dry or fresh |
| container. Crumb using the | bread, gingersnaps, graham |
| PULSE technique until the | crackers, saltine crackers, |
| desired consistency is reached. | vanilla wafers. |
Grate | Food should be cut into 3/4 inch | Hard cheeses such as Parmesan |
| cubes. (Hard cheeses should be | or Romano. Fresh horseradish |
| at room temperature.) Do not | and ginger root. |
| grate more than 3 ounces of hard |
|
| cheeses at one time. Place all |
|
| ingredients into container. |
|
| Grate using the PULSE technique |
|
| until desired consistency is reached. |
|
Mince | Place ingredients into the | Garlic, scallions, parsley, dill, |
| container. Mince. | chives, and other herbs. |
| NOTE: Food minces very quickly. |
|
Purée | Place all ingredients into container. |
| Purée until smooth. |
Fresh cooked or canned fruits, such as apples, bananas, peaches, pears, strawberries. Fresh, cooked or canned vegetables, such as beans, carrots, corn, peas, potatoes or tomatoes. Peanut butter.
8