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Basic Food Processing Techniques continued
Leafy vegetables
For cabbage, wash and shake off excess water.
Cut into wedges to fit food chute. For lettuce,
separate leaves, wash and dry thoroughly, then
roll up and pack vertically into food chute. Slice
or shred.
Slicing or shredding is not recommended
for spinach. To process spinach, wash and
dry thoroughly, tear into pieces and use
chopping blade.
Lettuce in chute Sliced lettuce
Cheese
For soft cheese such as Mozzarella and
Bocconcini, partially freeze until firm otherwise
it will jam in the blades. For hard cheese such
as Parmesan, check first that it is not too hard
otherwise it will damage the blades - the
cheese should slice easily with a sharp knife.
For round cheese such as Mozzarella and
Bocconcini, slice one end and pack into the
food chute so the flat end is facing the disc.
For wedge-shaped cheese, pack 2 pieces side
by side into chute to form a rectangular shape
(one piece with tip facing down, other piece
with tip facing up). Slice or shred.
Deli meats
Cut the meat to fit the length of the food chute
(no more than 10cm).
Pack into the food chute with cut side facing
disc.
Salami in chute Sliced salami
Raw meat
Partially freeze trimmed meat that has been cut
to fit the food chute until firm. Recommended
cuts: pork and lamb fillet, thickly cut boneless
sirloin.
Pack into the food chute vertically. Slice.
Suet
Remove skin from suet and cut into pieces
large enough to fit food chute. Partially freeze
until firm otherwise it will stick to the blades
causing them to jam. Pack into the food chute.
Shred.
Chocolate
Break block of chocolate into pieces. Chill until
firm. Pack into the food chute. Shred.
For more information about preparation of food
and how to process, refer to Basic Processing
Techniques.
F
or specific recipes, refer to the recipe section.
BFP650_IB_FA.indd 19 17/4/09 3:27:35 PM