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MODULE 2
Unit 1 - Dysphagia
Unit 2 - Ergonomics
Unit 3 - Nutrition
Unit 4 - Food preparation
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MODULE 2: CAREGIVERS, FAMILIES AND PEOPLE WITH DYSPHAGIA

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INDEED: Innovative tools for diets oriented to education and health improvement in dysphagia condition
INDEED English course
MODULE 2
Unit 4 - Food preparation
Unit 4 - Food preparation (e-book)

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Unit 4 - Food preparation (e-book)

4.6 Techniques and equipment

◄ Material Unit 3 - Nutrition

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Table of contents

4.1 General characteristics of the texture modified diets
- 4.1.1 Dangerous textures of food
- 4.1.2 Texture modified food
4.2. Classifications and levels of standardization texture modified food
4.3 Ingredients and thickeners to modify the texture of food
4.4 Modification of the viscosity of liquids
- 4.4.1 To learn how to thicken liquids
- 4.4.2 What can you use to thicken liquids?
4.5 Modification of the texture of solid foods
4.6 Techniques and equipment
- 4.6.1 Cooking techniques
- 4.6.2 Equipment
4.7 Hygiene and food safety in dysphagia
4.8 Preparation of texture modified recipes
4.9 Texture adapted recipes
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