MODULE 1: METHODOLOGY AND TOOLS DEVELOPMENT FOR ADULT EDUCATORS

The taste of puréed foods needs to be more intense than for regular texture foods. This is because the act of chewing a food releases flavors in the mouth. Once a food is puréed, it does not require chewing. It can be simply swallowed without much time for the flavor of the food to be tasted.

Increasing the flavor of puréed foods helps with flavor recognition.

By adding a sauce or gravy to puréed meat will not only make it look more appetising but also add extra flavour and moisture.

When preparing puréed foods, try using flavorful liquids instead of water. For instance, use broth or gravy in puréed meats, and fruit juice or dairy products in desserts.

Spices and ground herbs can also be added to puréed foods to add variety and increase acceptability can make a meal look and taste delicious as well. However, these alter the natural flavors of food and may make it harder to identify puréed foods.

It is important that pureed food looks, tastes and smells good so that it is appetising to eat.

To do this, blend each type of food separately to keep its individual colour and flavour.

Present the foods on a plate so you can see each type separately.

Avoid blending a whole meal together as this makes food look unattractive and reduces the flavour in the mouth.

Pureed food can be shaped on the plate to look attractive to eat using spoons, an ice-cream coop, the ridges of a fork, special food moulds or by using the nozzles on a piping bag.

Using garnishes such as fruit and herbs helps make food look attractive, but you should not eat these if they need to be chewed.