Cuisinart Mini-Prep Plus Instruction/Recipe Booklet page 29

Food Operation/Technique
Ginger root, fresh
Green onions, scallions
Herbs, fresh
Horseradish
Leeks
Meats
Mushrooms
Nuts
Olives
Onions
Peppercorns
Peppers, fresh
Seeds, dried berries
Shallots
Vegetables, cooked
6
Chop. Pulse to break up, then process
continuously on chop to reach desired
consistency.
Chop. Pulse to chop to desired consistency.
Chop. Pulse to chop to desired consistency.
Chop.
Chop.
Chop. Pulse to chop, or process continuously
to purée (add liquid as needed).
Chop. Pulse to chop to desired consistency.
Chop. Pulse to chop to desired consistency.
before chopping.
Chop. Pulse to chop to desired consistency.
Chop. Pulse 5-10 times to chop to desired size.
Grind. Pulse first, then process continuously
until desired consistency.
Chop. Pulse to chop to desired consistency.
Grind. Pulse to break up, then process
continuously to desired consistency.
Chop. Pulse 5-10 times to chop to desired
consistency.
Chop. Pulse 5-10 times to chop, then
process continuously until desired consistency
is reached.
Comments/Notes
Peel first; cut into 1 ⁄ -inch pieces or slices. Scrape work bowl sides
2
and bottom as needed. Up to 4 ounces.
Trim and cut into 3 ⁄ inch pieces.
4
Rinse and dry completely. Remove leaves from stems to chop.
Peel first. Cut into 1 ⁄ -inch pieces. Process up to 4 ounces at a time.
2
Trim off root end and tough outer skin. Wash thoroughly to remove
sand and grit; dry completely. Cut in
Uncooked meats should be cold, but not frozen; cut up to 8 ounces
into 1 ⁄ -inch pieces, trimmed of gristle and soft fat; some hard fat may
2
remain. Cooked meats can be cold or warm; cut up to 8 ounces in
1 ⁄ -inch pieces. Add liquid (water, broth or from cooking) as needed to
2
process to purée consistency.
Choose firm, fresh mushrooms. Cut into quarters or even-size pieces,
no larger than 3 ⁄ inch.
4
Toast nuts first for maximum flavor. Allow to cool completely
Use only pitted olives. Drain well for best results.
Peel; cut into 3 ⁄ -inch or smaller pieces of similar size.
4
Combine peppercorns with dried herbs or spices or coarse salt to
create rubs and seasonings. Hard peppercorns may scratch work
bowl and lid.*
Core, seed and cut into 1 ⁄ -inch pieces. Do not overprocess.
2
Coriander, cumin, dill, fennel, sesame, poppy, and juniper berries.
Peel first; cut into quarters, or pieces no larger than
Cook vegetables until tender. Process to a smooth purée for baby
food or sauces; may need to add liquid for consistency.
1 ⁄ -inch pieces.
2
3 ⁄ -inch.
4