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Chopping Guide
TASK GENERAL INSTRUCTIONS SUGGESTED FOODS
Chop Foods such as meat should be Apples, cabbage, cooked fish,
pre-cut into 3/4 inch cubes. 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. Fresh cooked or canned fruits,
Purée until smooth. such as apples, bananas,
peaches, pears, strawberries.
Fresh, cooked or canned
vegetables, such as beans,
carrots, corn, peas, potatoes or
tomatoes. Peanut butter.