Cuisinart Mini-Prep Plus Instruction/Recipe Booklet page 28

Food
Anchovies Chop. Pulse to desired consistency.
Bacon Chop. Pulse to desired consistency.
Baking chocolate/ Chop. Pulse on chop to break up, then process
chocolate chunks/chips continuously until desired chop size is achieved.
Bread for crumbs Chop. Pulse to break up, then process
continuously until desired crumb size is reached.
Butter Chop continuously.
Celery Chop. Pulse to desired size.
Cheese – hard (Parmesan, Chop. Pulse on chop 10 times, then process
Asiago, Romano, etc.) continuously on chop until desired consistency.
Cheese – soft Chop. Pulse to break up, then process
continuously to "cream."
Cinnamon sticks, nutmeg, Grind. Pulse to break up, about 5 times, then
other hard spices process continuously until finely chopped.
Citrus zest Chop. Pulse to break up, then process
continuously until finely chopped.
Cookies, graham crackers Chop. Pulse 5 times to break up, then process
for crumbs, hard Amaretti continuously until finely chopped.
or macaroons
Fruits, cooked; fresh or Chop. Pulse to break up, then process
frozen thawed berries continuously until desired consistency.
Garlic Chop. Pulse to chop roughly, then process
continuously for fine chop.
Operation/Technique Comments/Notes
Drain first. Cut in half.
Cook crispy; drain well. Break into 1-inch pieces.
Process no more than 1 1 ⁄ ounces at a time. For best results, chill
2
chocolate for 3–5 minutes in freezer before chopping. Cut baking
chocolate squares into 1 ⁄ -inch pieces to chop.
2
Use day-old, hard bread for dry crumbs; fresh bread for moist
crumbs. Cut or break into pieces no larger than 1 inch. For buttered
crumbs, add 1 teaspoon of butter per slice after crumbs have started
to form, and process to combine and coat.
Cut in 1 ⁄ -inch pieces. Best at room temperature. Process up to
2
at a time. Add to freshly chopped citrus zest, garlic, herbs or shallots
to create compound butters.
Cut in 1 ⁄ -inch long pieces.
2
Remove and discard rind or reserve for another use. Cut into
pieces. If possible, remove from refrigerator 20–30 minutes before
processing. Up to 3 ounces.
Chill cheese first.
Hard spices may cause scratches on the work bowl and lid.*
Use vegetable peeler to remove zest (color only) from citrus; scrape
off any white with sharp knife. Cut strips in half. Adding a small
amount of sugar or salt will help achieve a finer texture
Hard cookies only. Break up into 1-inch or smaller pieces. For but-
tered crumbs, add 1 teaspoon of butter per graham cracker sheet or
for every 3 cookies.
Cooked fruits may be processed to make baby foods or purées; liquid
may be added for consistency. To process fresh or frozen thawed
berries for sauce, pulse to chop, then process until puréed (sugar may
be added to taste).
Peel garlic cloves first. Scrape work bowl sides and bottom as need-
ed.
3 ⁄ cup
4
1 ⁄ -inch
2
5