Purees That Please, Part 3

1. Provided Courtesy of RD411.com Where health care professionals gofor information Purees That Please, Part 3 Contributed by Judy Schlager, RD, LD Review Date 3/11 G-1561

2. Preparation of Pureed Foods • Dysphagia diet general guidelines: • Follow analyzed recipes, measuring all ingredients carefully • Drain and reserve liquids before pureeing • Add measured amounts of liquid as necessary to produce a smooth product

3. Preparation of Pureed Foods (cont’d) • Dysphagia diet general guidelines: • Scrape down the sides of the processor frequently • Follow HACCP guidelines for serving • Serve with appropriate utensil according to recipe instructions • Check processor blades often for nicks and dullness—sharpen routinely

4. Tips for Pureeing Difficult Foods • Starches: • Pasta—add 1 tablespoon of dry milk/serving to minimize gumminess • Or use pastini (tiny pasta) or a commercial pureed pasta mix • Use warm milk as the liquid • Rice—same as pasta

5. Tips for Pureeing Difficult Foods (cont’d) • Eggs: • Add 1 teaspoon dry cream gravy mix/serving to prevent the eggs from turning green when reheated • Also works for regular-textured eggs • Use warm milk as the liquid

6. Tips for Pureeing Difficult Foods (cont’d) • Ham: • Ham gets really salty when pureed • Use warm water as the liquid • Fish: • Good luck • Breaded fish purees better than plain fish

7. Food Preparation for Dysphagia Diets • Center of plate items: • Frozen convenience-shaped products • Commercial pureed meats • Soufflés made with pureed meats • Hot sandwiches made with pureed meats: • Hot beef or turkey sandwich • Hamburger or cheeseburger • Sloppy joe

8. Food Preparation for Dysphagia Diets (cont’d) • Salads and desserts: • Pureed tossed salad with cherry tomatoes (thicken tomato juice with commercial thickener and serve with a #100 scoop) • Carrot salad • Thickened pureed fruits

9. Food Preparation for Dysphagia Diets (cont’d) • Vegetables: • Pea and carrot soufflé • Thickened vegetables • Beverages: • Thickeners • Prethickened beverages • Unflavored gelatin* *Check with speech therapy before serving. Some will not approve the use of gelatin.

10. Food Preparation for Dysphagia Diets (cont’d) • Garnishes: • Cranberry sauce in shapes* • Thickened juices for glazes • Sauces and gravies • Aspics and gelled fruits/juices* • Salad dressings, yogurts, and condiments • Dry gelatin powder *Check with speech therapy before serving. Some will not approve the use of gelatin.

11. Food Preparation for Dysphagia Diets (cont’d) • Garnishes: • Finely ground herbs and spices • Thickened vegetables piped through a pastry tube onto a sheet pan and then frozen

12. Food Preparation for Dysphagia Diets (cont’d) • Bakery and carbohydrate items: • Frozen molded items • Bread, slices or scoops • Sandwiches, hot or cold • Breakfast items • Pasta • Rice

13. Food Preparation for Dysphagia Diets (cont’d) • Recipes: • Available from many sources • Check with your manufacturer

14. What Can We Do Today? The old way

15. What Can We Do Today? (cont’d) Better, but not great

16. What Can We Do Today? (cont’d) Better, but still not quite there

17. What Can We Do Today? (cont’d) Best

18. What Can We Do Today? (cont’d) Pears—better, best

19. What Can We Do Today? (cont’d) Peaches—better, best

20. What Can We Do Today? (cont’d) Cold sandwich—the old way

21. What Can We Do Today? (cont’d) Cold sandwich—open face

22. What Can We Do Today? (cont’d) Cold sandwich—double bread

23. What Can We Do Today? (cont’d) Hot sandwich—the old way

24. What Can We Do Today? (cont’d) Hot chicken sandwich—with gravy

25. What Can We Do Today? (cont’d) What about breakfast? French toast

26. Which Would You Rather Serve?