Art on a Plate Adding Visual Appeal to Vitamised Diets
|
|
- Jewel Tucker
- 6 years ago
- Views:
Transcription
1 Art on a Plate Adding Visual Appeal to Vitamised Diets Produced as part of the Vitamised Diet Development Project Funded by the Don Hutchison Scholarship Project Coordinator: Patricia Forbes Clinical Specialist Speech Pathologist Brightwater Ellison House
2 Thank you to the staff and residents of Ellison House for all of your ideas, support and encouragement. Your participation in the project has been appreciated. Acknowledgements Tony Taylor and Anita Kufner Brightwater Catering, Malaga Joanne Flannery Consultant Dietitian, Brightwater Care Group Marni Nicholls Chef / Cook Instructor Challenger TAFE, Beaconsfield Karen Keast Dietitian, Lottie Stewart Hospital, West Sydney (for vitamised cottage pie and lasagne ideas) Robert Malekin Head of Nutritional and Diet Therapy, Osborne Park Hospital The information contained in this resource is intended as a guide only. No responsibility is taken for fluctuating or altered resident swallowing status. No responsibility is taken for the provision of incorrectly textured food items to Brightwater residents / other people who have dysphagia.
3 Why all the Fuss About Vitamised Diets? Modified texture diets are sometimes recommended to help manage a medical condition called dysphagia (swallowing difficulties). Dysphagia is dangerous because, unless appropriately managed, it can place a person at risk of choking, or aspiration. The term aspiration refers to food or fluid entering a person s airways. It can lead to pneumonia (chest infection). A vitamised (or puree) diet is an example of a modified texture diet. This type of diet is generally recommended for people who have significant swallowing difficulties. The food is vitamised in order to eliminate the need for chewing and to promote ease and safety of swallowing. A vitamised diet consists of soft, well cooked foods that have been pureed or blended to a smooth, thick consistency. Vitamised food must be the same consistency throughout it cannot contain lumps. Sometimes when an individual is prescribed a vitamised diet for management of dysphagia, they may be reluctant to eat it. This may be because they consider that the food looks dull or unappealing. A typical comment is that vitamised food sometimes resembles baby food. This can of course be difficult for an adult to accept. Improving the presentation of vitamised diets can help with this. Vitamised food can be easily re-shaped so that it resembles its original form. This is quick and easy to do, using simple culinary techniques or, alternatively, commercially available puree moulds. In addition to this, a few simple garnishing ideas can add to the appeal of vitamised diets. Using these strategies can have a range of potential benefits. Firstly, for the person with dysphagia, improving meal presentation can increase motivation to eat. Increased motivation leads, in turn, to increased compliance with dysphagia management recommendations. This promotes swallowing safety, and can also assist with improved nutritional outcomes, such as weight maintenance. Importantly, presenting vitamised food attractively can promote enjoyment of meals and increased dignity at mealtimes. Let s face it eating is a big part of our lives it is a source of pleasure and social contact. When someone requires a vitamised diet, a few simple
4 strategies can help to maintain the pleasures associated with this important aspect of daily living. About the Vitamised Diet Development Project The Vitamised Diet Development Project (VDDP) was funded by the Don Hutchison Scholarship program of Brightwater Care Group. It is a four month enquiry into vitamised diet presentation techniques. The project will run from February to May It will involve a trial of selected presentation techniques at Ellison House, Carlisle. Feedback from residents and staff regarding their perception of the use of these techniques will be obtained as part of the project.
5 Simple Ideas for Presenting Vitamised Food Enhancing the presentation of vitamised diets does not need to be time consuming or expensive. You can use a few simple utensils and techniques at the time of food service to add visual appeal to the meal. Read on for some quick and easy ideas which will add interest to any vitamised meal. Ideas for Serving Vitamised Meat Products Vitamised meat products can be easily re-shaped to resemble their original form. Re-shaping generally work best when the food is prepared to a thick, smooth, pudding like consistency. You may therefore need to add a thickening agent to the food before reshaping. There are a range of food thickening agents available. Some puree foods can be thickened with other foods, such as dehydrated mashed potato mix, corn flour or fine bread crumbs. The suitability of these products to thicken puree food is dependent on a range of factors. These include the type of food they are being added to, and the consistency of the food they are being added to. If you have any concerns or questions, always consult a speech pathologist before serving the food to someone who has dysphagia. There are also a range of commercial food and beverage thickeners available. Follow the manufacturer s instructions to ensure an appropriate consistency is reached when you thicken food. Again, if you have any concerns contact a speech pathologist. If setting thickened meat in tins or moulds, it is useful to first line the tin with aluminium foil. Alternatively, spray the tin with cooking spray. You may find you have to loosen the meat prior to turning out. This is done by placing the tin in a large container of hot water for one minute. Then turn out the meat onto an inverted plate. Original form
6 Some simple ideas for serving vitamised meat products include: 1. Making meat patties Place a scoop of vitamised meat on a plate. Use a spatula or large serving spoon to flatten the meat into the shape of a patty. If the mixture is thick enough patties can also be shaped by hand. 2. Making meatballs Use a small scoop or melon baller to shape meat into meatball shapes. Alternatively, shape into meatballs by hand. 3. Making meat loaf Place thickened vitamised meat in a non stick loaf tin. Cover and refrigerate until set. Cut into thick slices and place on plate. Meat loaf preparation 4. Making meat pie Place thickened vitamised meat in a non stick round cake tin. Cover and allow to set. Turn out meat onto an inverted plate. Cut into wedge shaped individual portions to resemble pie. 5. Making sausages Use a cake icing bag or pump to pipe vitamised meat into a sausage shape. Again, if the mixture is thick enough sausages can be shaped by hand. 6. Making cottage pie Place a layer of vitamised meat in a shallow dish or pan. Top with a layer of smooth, thick puree potato or other appropriate vegetable eg puree pumpkin, puree sweet potato. Slice into individual portions and serve. Or assemble directly onto the plate by topping a vitamised meat patty with a layer of puree vegetable. Shape using a spatula or large serving spoon.
7 7. Making meat lasagne Place a layer of vitamised meat in a shallow dish or pan. Top with a layer of vitamised pasta. Slice into individual portions and serve. Or assemble directly onto the plate by topping a vitamised meat patty with a layer of vitamised pasta. Shape using a spatula or large serving spoon. 8. Making meat and vegetable stacks Use a large scoop (eg icecream scoop) to make a vitamised meat patty. Top with one or two smaller patties shaped from vitamised vegetables in contrasting colours. Use a small scoop or serving spoon to shape the smaller patties. Serve the stack with a tasty sauce or gravy, either drizzled over the top, or spooned around the base of the stack. Many of the ideas listed above can be used for vitamised red meat, chicken and fish. Just consider the type of meal you are serving and how it would usually be presented, then select an appropriate presentation technique. For example, you could make chicken sausages or meatballs. Or how about a fish pie made using the cottage pie technique? You are limited only by your imagination. Remember that if you are shaping foods by hand, you must wear gloves.
8 Ideas for Serving Vitamised Vegetables Many of the ideas described for presenting vitamised meat can also be used when serving vitamised vegetables. Try making vegetable patties, loaves, pies and stacks. You could also use the ideas in the vitamised meat section to make vegetable cottage pie or lasagne. Some other unique and simple ideas for presenting vitamised vegetables include: 1. Making vegetable swirls Use an icing bag or pump to pipe vitamised vegetables onto a plate in a swirl design. Using piping nozzles of different shapes and sizes can create a variety of patterns. 2. Making piped vegetables Use an icing bag or pump to pipe vitamised vegetables onto a plate so that they resemble their original shape. For example, use a medium sized, basic icing nozzle to pipe long, thin lines of vegetable onto a plate. This technique can be used to create re-shaped vegetables such as green beans. It would also work well for root vegetables such as carrots, presented in julienne style. To make vegetable rings, pipe circular disks of the vitamised vegetable onto a plate. Again, this would work well with carrots. 3. Making rainbow scoops Make rainbow scoops using two vitamised vegetables of contrasting colours. Place a line of each vegetable side by side on a clean surface. Run an ice cream scoop progressively through both vegetables, swirling the vegetables together. Turn the vegetables out of the scoop to create your rainbow swirl. Alternatively, place two kinds of vegetable in an icing bag and pipe onto plate. Ideas for Serving Vitamised Desserts Serving vitamised desserts is a real opportunity to experiment with puree consistency food garnishes and to unleash the creative genius within! Adding sweet sauces, custard or cream to desserts will enhance the flavour of the dessert and provide an opportunity to add some visual appeal to the dish. See the Using Sauces, Gravies and Other Accompaniments section of this resource for ideas. Even just
9 piping cream onto a dessert, instead of always spooning it on, can add visual interest. There are many desserts that are typically served in puree form. So serving the standard scoop of vitamised dessert may be quite acceptable. In that case, use the puree garnishes to make the dessert look more interesting. You just need to think about the type of dessert you are serving and how it would usually be presented. You may be able to use some of the re-shaping ideas outlined in previous sections depending on the sort of dish you are serving. For example, you could re-shape thickened pureed cake using a round, or loaf, tin. Puree desserts A Note on Meeting Nutritional Requirements In addition to meeting swallowing safety needs, it is very important that any vitamised meals you serve satisfy an individual s nutritional requirements. For example, it may be appropriate for a person who would benefit from gaining weight to have high calorie, high fat additions such as cream served alongside their dessert. This would not be appropriate, however, for a person who had been recommended to lose weight. Always consult a dietitian if you have any questions about an individual s nutritional requirements, or if you are unsure whether the ideas presented in this resource are appropriate for an individual who you are working with. It is also important that the amount of vitamised food you serve is appropriate for the individual. Always ensure that the portion sizes you provide correspond to the information outlined in the Brightwater Catering Manual.
10 A Note on Using Commercial Puree Food Moulds It is possible to purchase puree food moulds commercially. Using these moulds allows you to easily shape vitamised food, so that the food resembles its original form. There are a range of shapes and sizes available. These moulds may work best when the food you serve is prepared on site at your facility. However, it is possible to use them when the food has been pre-prepared and delivered to your site. Some foods can be successfully thickened to a semi-solid consistency, placed in the moulds and then turned out for heating and serving. It is useful to lightly coat the moulds with cooking spray first. If you would like to try using commercially available puree food moulds, consult a speech pathologist and catering professional. These professionals can provide you with information and advice on how best to use commercial puree food moulds. Using Sauces, Gravies and Other Accompaniments When someone has a swallowing difficulty, it is often suggested that they add gravies, sauces or other similar accompaniments to their meals. This is because these accompaniments moisten the person s food, making them easier to swallow. They therefore serve an important function in promoting the swallowing safety of people who have dysphagia. However, sauces and gravies can also be used as an attractive garnish to enhance both the appearance and taste of vitamised meals. This means that they serve a triple purpose safety, appearance and taste! This principle applies to both savoury and sweet meal items. Cream or fruit based sauces can be added to desserts to add extra moisture. For a list of suggested condiments, please see the Taste Sensations section of this manual. Try the following ideas for using sauces and gravies as a garnish for vitamised meals. A plastic squeeze bottle with a thin nozzle will help you to achieve a more precise placement of the condiment if you are making patterns or shapes. Plastic tomato sauce bottles are ideal and
11 easy to use. You could also use a piping bag with a thin nozzle for the same purpose. Drizzle the sauce attractively across the meal. For example, place diagonal stripes of gravy across the meat portion of the meal. Or place swirls of cheese sauce across the vegetable portion of the meal. Place the meal in the middle of the plate. Place a thick swirl of sauce around the circumference of the plate. This idea works well with vitamised meals that are presented in a layered or stacked style. Paint a plate with sauce prior to serving the meal. You could use either stripes, or a swirled pattern. Make the pattern on the plate, and then carefully place the meal on top. This idea works particularly well when serving puree desserts. Make a matchstick pattern with the sauce. Place evenly striped horizontal stripes across a plate. Draw a toothpick slowly through the stripes to create the design. Again, this is a lovely idea when serving desserts. Mousses and slices of cheesecake filling look great when placed on top of this design. Use a piping bag with a thick nozzle to create attractive swirls of sauce. This idea will work best with thick accompaniments such as custard or thick gravy. Place the main portion of the meal in the middle of the plate. Use a teaspoon to drop small amounts of sauce around the circumference of the plate. If you like, you could draw a toothpick through the dots of sauce to create a swirled or heartshaped pattern. Make novelty shapes using the sauce. For example, place a heart or flower shape alongside the meal. You could use novelty biscuit cutters to make this job easier place the cutter on the plate, and trace around the shape using the sauce. However, always make sure that the design you use is appropriate to the age and cognitive level of the person you are preparing the meal for.
12 Serve sauces separately in small attractive glass bowls or serving jugs. Check first that the individual will be able to serve the sauce themselves ask an occupational therapist or speech pathologist if you are not sure. Plate garnish IMPORTANT SAFETY TIPS Always ensure you have added enough of the accompaniment to meet the individual s swallowing requirements. Always consult the individual s swallowing care plan before serving a meal. If in doubt, always ask a speech pathologist. Some of these ideas may not be appropriate if the person you are serving the meal to has reduced cognitive or visual abilities. For example, if the person has difficulties with visual perception making shapes or patterns out of sauce may confuse them. If you are unsure of the person s skills and abilities in these areas, ask an occupational therapist or speech pathologist before trying any of the ideas. Taste Sensations! People s taste preferences obviously vary. Some people like hot, spicy food, while others prefer less fiery meals. Some people have a sweet tooth, others would rather tuck into a savoury snack. Taste is clearly an important factor with all food! This is especially so for vitamised food. Because the food may be visually different to how it would typically look, taste becomes even more important in encouraging people to eat.
13 There are a huge range of commercially available sauces, condiments and flavourings that can be added to vitamised food to enhance the taste and get the digestive juices flowing! This booklet provides a few suggestions see if you can come up with some of your own. It would be a good idea to talk to the people you are serving meals to, and to try to find out about their taste preferences. Remember that, if sauces, condiments or flavourings are served separately to the meal, they must not be thinner than the person s recommended consistency for fluids. That means that if the person requires thickened fluids, they cannot be served a thin, watery sauce alongside their meal. To promote the person s swallowing safety, the flavour enhancer can be mixed into the vitamised meal. Again, however, you must ensure that adding the flavouring does not make the meal too thin. If you have any concerns or questions, always consult a speech pathologist. And, if you plan to use the sauce or condiment as a garnish for the food, make sure you show the meal to the person eating it before mixing the sauce in! You want to make sure they have the opportunity to look at, and enjoy, your art on a plate before you change its appearance by mixing the sauce through. Another consideration is that any sauce, condiment or flavouring you add to food must not change the overall texture of the meal. This means that any flavour enhancer you add cannot contain lumps, seeds, skin, peel or anything that alters the consistency of the vitamised meal. Vitamised meals must always be thick, smooth and lump free. This is extremely important to promote safety and ease of swallowing. Again, if you have any questions, talk to a speech pathologist.
14 Sauces, condiments and flavourings that may be suitable to add to savoury vitamised meals include: Salt and pepper Garlic salt Ground herbs or spices Gravy Tomato sauce Sweet chilli sauce Plum sauce Garlic sauce Barbeque sauce Cheese sauce White sauce Hollandaise sauce Béarnaise sauce Worstershire sauce Soy sauce Sweet and sour sauce (without lumps of fruits / vegetables) Mustard or mustard sauces Plain or flavoured mayonnaises Plain or flavoured sour creams Natural or savoury flavoured yoghurts Salad oils or dressings Smooth relishes (without lumps of fruits / vegetables) Plain or smooth flavoured cream cheese Smooth, spreadable plain or flavoured fetta cheese Sauces, condiments and flavourings that may be suitable to add to sweet vitamised meals include: Plain or flavoured sugars (eg vanilla sugar) Cream Cocoa Flavoured food essences eg vanilla essence, coconut essence Sweet favoured sauces or icecream toppings eg chocolate, caramel, vanilla flavours Fruit purees or sauces (no lumps, seeds, fruit skin) Custard Smooth, sweet flavoured yoghurts Honey / golden syrup (ensure that adding these items does not make the food consistency too sticky check with a speech pathologist if unsure).
15 Useful Tools for Presenting Vitamised Food The following utensils may be useful if you would like to enhance the appearance of vitamised food. They are easily available from supermarkets or department stores. Scoops or serving spoons of various shapes and sizes Cake tins of various shapes and sizes Jelly or mousse moulds Ramekin dishes Dariole or timbale moulds Biscuit cutters of various shapes and sizes Cake icing set (piping bag or pump with nozzles) Non stick pastry cups Sauce or mustard dispensers Small cups or serving jugs
Safer Swallowing Advice
Patient information Safer Swallowing Advice Texture B Diet (thin pureé) Name: Date: Golden Jubilee National Hospital Agamemnon Street Clydebank, G81 4DY (: 0141 951 5000 www.nhsgoldenjubilee.co.uk Reviewed:
More informationEasier Swallowing. Texture E
Easier Swallowing Texture E Consistencies You have been found to have difficulties with eating and drinking. It has been recommended that you follow a consistency modified diet and the one that has been
More informationSafer Swallowing Advice
Patient information Safer Swallowing Advice Texture D Diet (pre-mashed) Name: Date: Golden Jubilee National Hospital Agamemnon Street Clydebank, G81 4DY (: 0141 951 5000 www.nhsgoldenjubilee.co.uk Reviewed:
More informationEasier Swallowing. Texture D
Easier Swallowing Texture D Consistencies You have been found to have difficulties with eating and drinking. It has been recommended that you follow a consistency modified diet and the one that has been
More informationHow To Thicken Drinks using Nutilis Clear
Speech and Language Therapy (SALT) Department Patient Information How To Thicken Drinks using Nutilis Clear For people who require thickened drinks (thickened fluids) because of swallowing difficulties
More informationA Puree Diet. Swallowing advice for: Thick puree diet - category C
Swallowing advice for: A Puree Diet Thick puree diet - category C Ladywell Building Speech & Language Therapy Department Community: 0161 206 2333 Hospital: 0161 206 5450 speech.therapy@srft.nhs.uk All
More informationTexture E Diet (Soft, moist diet)
Department of Nutrition and Dietetics Department of Speech and Language Therapy Texture E Diet (Soft, moist diet) Patient Name: Assessed/ Recommended by: Name: Profession: Telephone: Date issued: This
More informationSafer Swallowing Advice
Patient information Safer Swallowing Advice Texture E Diet (fork mashable) Name: Date: Golden Jubilee National Hospital Agamemnon Street Clydebank, G81 4DY (: 0141 951 5000 www.nhsgoldenjubilee.co.uk Reviewed:
More informationFood First. Information for patients, relatives and carers
Food First Information for patients, relatives and carers Sometimes we need extra calories to help us maintain or increase our weight. There are many reasons why we might need help, for example if we experience:
More informationAGED CARE FOODSERVICE
AGED CARE FOODSERVICE Menu Planning for the Aged Statewide Foodservice Workshop Presenter: Juli Donnelly (APD) Senior Dietitian, Redland Hospital Date: 14 th April 2014 MENU PLANNING: GETTING STARTED Guiding
More informationPureed Food RE:FRESHED
Pureed Food Pureed Food RE:FRESHED 10 DELICIOUS PUREED FOOD RECIPES Pureed food can be unappealing to residents on a smooth pureed diet resulting in lack of interest in eating. It is important that texture,
More informationHelpful tips for people following a Soft Diet
Helpful tips for people following a Soft Diet Why do I need a soft diet? Due to the treatment you are having, you may find softer foods easier to manage if your mouth or throat is sore. This leaflet is
More informationPlating. professionals
Plating like the professionals Make it, Share it, Love it Traditional plating The presentation of your food is all about impressing the diner and making the plate look so visually stimulating that they
More informationDysphagia Diet Food Texture Descriptors. April 2011
Dysphagia Diet Food Texture Descriptors April 2011 Dysphagia Diet Food Texture Descriptors What are these descriptors? These descriptors detail the types and textures of foods needed by individuals who
More informationDysphagia Pureed Diet
Dysphagia Pureed Diet Name: Date: Dietitian: Speech Language Pathologist: Occupational Therapist: What is Dysphagia? Some people have trouble swallowing when eating solid food and/or drinking liquids.
More informationEating Well on a Purée Diet For People with Swallowing Difficulties
Notes: Nutrition & Dietetics Salisbury District Hospital Eating Well on a Purée Diet For People with Swallowing Difficulties National Texture Descriptors C Name:................ Produced by the Nutrition
More informationIs your service user malnourished?
Is your service user malnourished? Food First information for domiciliary care providers RDaSH leading the way with care Your service user has been identified as being at risk of malnutrition. This means
More informationSoft foods and thickened fluids
Soft foods and thickened fluids This handout will help answer some of your questions on what to eat and drink to improve your comfort and safety when swallowing. Patient Name: Hospital Telephone Number:
More informationSoft Fork Mashable Diet (Catergory E)
Patient information leaflet Royal Surrey County Hospital NHS Foundation Trust Soft Fork Mashable Diet (Catergory E) Department of Nutrition & Dietetics and the Department of Speech and Language Therapy
More informationIntended for. Meets criteria at Time of service 15 mins after serving. Critical: Appearance. 30 mins after serving
Intended for If soup, heating method(s) Temperature when tested at: optimal serving temperature 15 mins Level 4 Extremely Thick critical tests include Appearance + Fork Drip Test + Spoon Tilt Test OR if
More informationSoft and Bite-sized Diet (Level 6)
Soft and Bite-sized Diet (Level 6) Speech and Language Therapy Patient Information Leaflet Introduction Your Speech and Language Therapist has recommended that a soft and bite-sized diet may help you with
More informationEating Well on a Pre Mashable Diet For People with Swallowing Problems
Nutrition & Dietetics Salisbury District Hospital Eating Well on a Pre Mashable Diet For People with Swallowing Problems National Texture Descriptor D Name:................. Produced by the Nutrition &
More informationDysphagia Dental Soft Diet
Dysphagia Dental Soft Diet Patient s Name: Date: Dietitian: Speech-Language Pathologist: Occupational Therapist: What is Dysphagia? Some people have trouble swallowing when eating solid food and/or drinking
More informationRecipe Book. Recipes suitable for children 1-10 years old. PediaSure is Food for Special Medical Purposes. To be used under medical supervision.
Recipe Book Recipes suitable for children 1-10 years old PediaSure is Food for Special Medical Purposes. To be used under medical supervision. INTRODUCTION A healthy diet for a child must be complete and
More informationTHICK PUREED DIET ADVICE (TEXTURE C)
LEICESTERSHIRE NUTRITION & DIETETIC SERVICE ADULT SPEECH AND LANGUAGE THERAPY SERVICE THICK PUREED DIET ADVICE (TEXTURE C) Name Dietitian Tel:.. Speech and Language Therapist. Tel: Hospital / Clinic. Date..
More informationNourishing Diet Level 4 - Pureed Diet
Nourishing Diet Level 4 - Pureed Diet Part of: South Tyneside and Sunderland Healthcare Group Introduction: If you are having problems swallowing, or you are unable to chew your food, you may find you
More informationApple and rhubarb crumble
Apple and rhubarb crumble Preparation time: 15 minutes Cooking time: 35 minutes Apples (cooking or solid apple pack) 200g 400g Canned rhubarb, drained 200g 400g Caster sugar 20g (1 tablespoon) 40g (2 tablespoons)
More informationEasy eating. 4 Pureed 4 Extremely thick. Puree level 4 diet. Information for patients Sheffield Dietetics
Easy eating Puree level 4 diet Information for patients Sheffield Dietetics 4 Pureed 4 Extremely thick PROUD TO MAKE A DIFFERENCE SHEFFIELD TEACHING HOSPITAL NHS FOUNDATION TRUST Introduction For a number
More informationPumpkin Pancakes. What you will need. Instructions
Pumpkin Pancakes 1 cup pumpkin, steamed and pureed 2 eggs. beaten 1 cup flour 1/2 teaspoon baking soda 1/2 teaspoon cinnamon Melt a tablespoon of coconut oil in a warm frypan. Introducing pancakes, with
More informationNourishing Diet Level 3 - Liquidised Diet
Nourishing Diet Level 3 - Liquidised Diet Part of: South Tyneside and Sunderland Healthcare Group Introduction: If you are having problems swallowing, or you are unable to chew your food, you may find
More informationThis leaflet gives you (and anyone involved in preparing your food) advice about following a soft, nutritious diet.
This leaflet gives you (and anyone involved in preparing your food) advice about following a soft, nutritious diet. It also has suggestions on how to adapt everyday meals and drinks and still make them
More informationPRE-MASHED DIET ADVICE (TEXTURE D)
LEICESTERSHIRE NUTRITION & DIETETIC SERVICE ADULT SPEECH AND LANGUAGE THERAPY SERVICE PRE-MASHED DIET ADVICE (TEXTURE D) Name Dietitian Tel:.. Speech and Language Therapist. Tel: Hospital / Clinic. Date..
More informationPrinciples of Preparing, Cooking and Finishing Basic Pastry Products
Unit 51: Unit code: QCF Level 2: Principles of Preparing, Cooking and Finishing Basic Pastry Products R/502/8310 BTEC Specialist Credit value: 2 Guided learning hours: 9 Unit aim This unit aims to provide
More informationResource ThickenUp Clear Patient Information Leaflet
Patient Information Leaflet Nestlé Nutrition has produced this leaflet to provide you with information about and help answer some of your questions What is? is an innovative instant food and drink thickener
More informationSensory properties of pureed foods: What s important to consumers?
Sensory properties of pureed foods: What s important to consumers? Lisa Duizer, Heather Keller, Nila Ilhamto, Laurel Ettinger Department of Food Science University of Guelph Investment in this project
More informationOver 20 recipes Featuring Pillsbury BatterPro
Over 20 recipes Featuring Pillsbury BatterPro BatterPro premium, frozen muffin and cake batter is perfect for a wide-range of super-rich baked goods: from cakes, to loaves, to muffins. Packaged in a convenient,
More informationServing line Techniques & Recommended Garnishing Reference
Serving line Techniques & Recommended Garnishing Reference There are three principles to good food; freshness, flavor, and temperature. Prepare food in small batches so it is always fresh. Ensure that
More informationPractical work in Home Economics. The following guidelines are intended to help pupils organise themselves and prepare for practical lessons:
RECIPE SECTION Practical work in Home Economics Practical cookery is a popular and enjoyable part of Home Economics. The activities are part of the school curriculum. Everyone is expected to participate
More informationFAVORITE FOODS AGE DIVISIONS
D E L A W A R E 4 - H Newsletter Date The 4-H Favorite Foods contest is a contest open to all 4-H members currently taking any foods, bread, food preservation or Exploring 4-H project. The reasons for
More informationAsian diet. Purée food. This advice leaflet gives you ideas on what to eat if you are taking a purée diet. Name. Dietitian.
This advice leaflet gives you ideas on what to eat if you are taking a purée diet Name Dietitian Contact Phone No MAIN POINTS 1 You will need to liquidise and sieve or blend your food 2 It needs to be
More informationModified Texture Diets
Modified Texture Diets Guidelines for: Date: Dietitian: Phone: These guidelines are for people who have difficulty chewing or are recovering from oral or facial surgery and cannot eat foods of regular
More informationFood processor for puréeing larger quantities of food. Unsuitable for small meals.
Why do I need a puréed diet? If you are having difficulty chewing or swallowing it may be easier to eat food with a very smooth consistency. You can still get all the nourishment you need from puréed foods
More informationFoods 2: Unit Notebook. Page!1
Page 1 Baking Basics: Ingredients Flour Flours- GLUTEN: All-Purpose-most common, moderate protein Whole-Wheat-makes products denser and heavier, mixed in = parts with AP Bread-high gluten, for making yeasty
More informationPUREED MEAL IDEAS FOLLOWING BARIATRIC SURGERY
PUREED MEAL IDEAS FOLLOWING BARIATRIC SURGERY PATIENT INFORMATION LEAFLET Department of Nutrition and Dietetics Sunderland Royal Hospital 1 Why the puree diet is so important You must follow a strict puree
More informationOesophageal Stents. Living with a stent. University Hospital South Manchester Southmoor Road Wythenshawe M23 9LT. Produced November 2013 Review EB
University Hospital South Manchester Southmoor Road Wythenshawe M23 9LT Oesophageal Stents Produced November 2013 Review EB Living with a stent Suggested meal plans page 6 What to do if I don t feel like
More informationUNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55
UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT NUMBER: D1.HCC.CL2.14 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare,
More informationA Soft Mashed Diet. Swallowing advice for: Premashed diet - category D
Swallowing advice for: A Soft Mashed Diet Premashed diet - category D Ladywell Building Speech & Language Therapy Department Community: 0161 206 2333 Hospital: 0161 206 5450 speech.therapy@srft.nhs.uk
More informationFairfield Public Schools Family Consumer Sciences Curriculum Food Service 30
Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school
More informationPreheat the oven to 170ºC.
Choconoffee Pie Cake 22 (1½ packets) Choc Guide biscuits 75g butter, melted 1 x 400g can caramelised condensed milk 2 medium bananas Juice ½ lemon 300ml cream 1 tablespoon coffee liqueur 1 teaspoon vanilla
More informationHELP. My child won t eat! A guide for families
HELP My child won t eat! A guide for families Help, my child won t eat! Many children go through phases of refusing to eat certain foods or at times refusing to eat anything at all. This is a normal stage
More informationSOUR CREAM APPLE PIE Copyright 2017 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
SOUR CREAM APPLE PIE Serves 8. By Dennis W. Viau; modified from several recipes. This pie has a surprisingly delicious flavor. The sour cream adds a mild tart flavor that works well with the sweet flavor
More informationSmall appetite? A guide to eating well if you have a small appetite or are trying to gain weight. Nutrition and Dietetics Patient Information Leaflet
Small appetite? A guide to eating well if you have a small appetite or are trying to gain weight Nutrition and Dietetics Patient Information Leaflet It is important to eat simple meals, snacks and drinks
More informationValley Gastroenterology E Mission Ste 102 Spokane WA 99216
Soft and Mechanical Soft Diet Purpose The soft diet serves as a transition from liquids to a regular diet for individuals who are recovering from surgery or a long illness. It can help to ease difficulty
More informationNourishing Diet Level 5 - Minced and Moist
Nourishing Diet Level 5 - Minced and Moist Part of: South Tyneside and Sunderland Healthcare Group Introduction: If you are having problems swallowing, or you are unable to chew your food, you may find
More informationFood First. Recipient s name: Date: Provided by: Contact number:
Food First Recipient s name: Date: Provided by: Contact number: Daily Food First Prescription Refer to your personalised dietary treatment plan for specific details Fortify foods & drinks (see pages 5-6)
More informationUNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60
UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60 UNIT NUMBER: D1.HPA.CL4.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers
More informationin Care Homes A practical pathway for the treatment of malnutrition with everyday food and drinks
in Care Homes A practical pathway for the treatment of malnutrition with everyday food and drinks If you are unsure about anything in this booklet please contact: Elizabeth Bainbridge Dietitian Medicines
More informationThe Leeds Teaching Hospitals NHS Trust Eating well during your treatment
n The Leeds Teaching Hospitals NHS Trust Eating well during your treatment Information for patients This booklet gives information and advice about how to cope with some common eating problems. You may
More informationMake Holiday or Themed Cookies
Youth Explore Trades Skills Make Holiday or Themed Cookies Description In this activity, students will prepare, make, and bake a sugar cookie recipe. They will finish the cookies by decorating them with
More informationBuild Yourself Up. Nutrition and Dietetics Department. Patient Information
Build Yourself Up Nutrition and Dietetics Department Patient Information This leaflet provides advice on how to increase the protein and energy content of your diet if you have a poor appetite and need
More informationEating well with a small appetite. Information for patients Sheffield Dietetics
Eating well with a small appetite Information for patients Sheffield Dietetics page 2 of 12 Introduction The following information has been put together to offer tips on coping with a small appetite. When
More informationDiploma in Hospitality Management (610) Food and Beverage Management
Diploma in Hospitality Management (610) Food and Beverage Management Pre-requisites: Knowledge of business Co-requisites: A pass or higher in Certificate in organisation. Business Studies or equivalence.
More informationDeliver Flavor. The purpose of this Breakfast guide is to: 1 Breakfast Guide
Deliver Flavor The purpose of this Breakfast guide is to: EDUCATE our teams on the tools and resources essential to the success of our core menus. INSPIRE our teams to create foods that deliver flavor
More informationSITHCCC019 Produce cakes, pastries and breads
Element 1. Select ingredients. 2. Select, prepare and use equipment. 3. Portion and prepare ingredients. 4. Cook cakes, pastries, breads. Performance Criteria SITHCCC019 Produce cakes, 1.1.Confirm food
More informationEdlyn Delights. Delicious Breakfast, Burger, Muffin, Mexican & Dessert recipe ideas!
Edlyn Delights Delicious Breakfast, Burger, Muffin, Mexican & Dessert recipe ideas! So Delicious Delicious and easy to prepare, these Edlyn and Wood s recipe ideas add flair to any menu. Using fresh ingredients
More informationPacojet CARE Catering
PACOJET WHEN COOKING BECAME SWISS. Pacojet CARE Catering Reinventing special needs cooking in health care services www.pacojet-care.com Special care diets: a shift in thinking The provision of nutritious,
More informationWound care and pressure ulcers a guide to a nourishing diet
Wound care and pressure ulcers a guide to a nourishing diet Nutrition and Dietetics Patient Information Leaflet To be used in conjunction with one of these related leaflets: Pressure ulcers a guide for
More informationMake Biscuits By Hand
Youth Explore Trades Skills Make Biscuits By Hand Description In this activity, students will make and bake a batch of scones from scratch. The students will be able to identify the different stages of
More informationYr9. STEM Project RECIPE BOOK. Student. Group. Teacher. Target Grade
Yr9 Student Group STEM Project Teacher Target Grade RECIPE BOOK Top Tips Before you get started some tips to help you! UNIFORM Remember you need your apron and a clean tea-towel for every practical lesson,
More informationEating with an Esophageal Stent (Tube)
Eating with an Esophageal Stent (Tube) Guidelines for Dietitian Telephone Date A small tube known as a stent has been inserted into your esophagus. This stent will allow food to pass through your esophagus
More informationWorkplace Guide to Healthier Vending Machines. gethealthyatwork.com.au
Workplace Guide to Healthier Vending Machines gethealthyatwork.com.au For many workplaces, vending machines provide a quick and easy solution to those seeking a small or substantial snack whatever the
More informationPrinciples of Producing Basic Pasta Dishes
Unit 64: Unit code: QCF Level 2: Principles of Producing Basic Pasta Dishes F/502/8285 BTEC Specialist Credit value: 2 Guided learning hours: 5 Unit aim This unit aims to provide learners with knowledge
More informationA Soft Diet. Swallowing advice for: Fork mashable diet - category E
Swallowing advice for: A Soft Diet Fork mashable diet - category E Ladywell Building Speech & Language Therapy Department Community: 0161 206 2333 Hospital: 0161 206 5450 speech.therapy@srft.nhs.uk All
More informationXMAS PARTY FOOD RECIPE BOOK
XMAS PARTY FOOD RECIPE BOOK Quick healthy tasty ideas for Party Food 2 Contents Christmas Party Platter Light bites: Prawn cocktail boats Mini sandwich stars Festive flatbreads Mains: Christmas pizza Chicken
More information2-3 pints (pts) of skimmed or semi skimmed milk or 2 pts of unsweetened soya milk
Diet One Daily Allowance: 2-3 pints (pts) of skimmed or semi skimmed milk or 2 pts of unsweetened soya milk 2 diet or light natural or fruit flavoured yogurt - max 250 grams (g) per day Yogurt should have
More informationPoor Appetite? Losing Weight?
Poor Appetite? Losing Weight? Choosing foods that are high in calories will help stabilise unintentional weight loss and may help you to gain weight in the long term. Food First is a project for those
More informationIf you have any queries regarding the recipes or problems getting the ingredients, please do not hesitate to contact the subject teacher.
The recipes used in Y8 have been carefully chosen to provide a range of opportunities for students to develop their confidence in using practical skills. Students will be able to apply their creative thinking
More informationLEVEL 7 REGULAR : EASY TO CHEW DIET ADVICE
LEVEL 7 REGULAR : EASY TO CHEW DIET ADVICE Nutrition and Dietetic Service Adult Speech and Language Therapy Service Information for Patients Produced: March 2019 Review: March 2021 Leaflet number: Version:
More informationIDDSI LEVEL 4 : PUREED DIET ADVICE
IDDSI LEVEL 4 : PUREED DIET ADVICE Nutrition and Dietetic Service Adult Speech and Language Therapy Service Information for Patients Produced: March 2019 Review: March 2021 Leaflet number: Version: 1 MAIN
More informationNourishing Diet Level 6 Soft and Bite-sized
Nourishing Diet Level 6 Soft and Bite-sized Part of: South Tyneside and Sunderland Healthcare Group Introduction: If you are having problems swallowing, or you are unable to chew your food, you may find
More informationWarm High-Calorie Recipes
Warm High-Calorie Recipes These recipes are for warm foods that are high in calories and easy to eat. When you are fatigued or have a poor appetite and find it is easier to drink than bite and chew, try
More informationDysphagia Diet Level 1
Dysphagia Diet Level 1 Level 1: Dysphagia Pureed Purpose of Diet: Dysphagia diets are recommended for individuals with temporary or permanent swallowing issues. There are three levels of the dysphagia
More informationIntroduction. Index. Page. Fortified Milk
Introduction Index Studies have shown older people living in care settings are at risk of malnutrition. It is therefore recommended that all residents are regularly screened with a screening tool such
More informationOxford Centre for Head and Neck Oncology. What can I eat? A Guide to Eating and Drinking during and after Radiotherapy
Oxford Centre for Head and Neck Oncology What can I eat? A Guide to Eating and Drinking during and after Radiotherapy Introduction Nutrition is important as it provides your body with energy and protein,
More informationThink Food Recipe Sheets
Think Food Recipe Sheets You have been given these recipe sheets by your Healthcare Professional as a way of increasing your nutritional intake to help you maintain or gain weight. If you have diabetes
More informationChicken Tortilla Pouches. Ingredients (Serves2) Equipment 2 tablespoons oil Frying pan
Chicken Tortilla Pouches (Serves2) 2 tablespoons oil Frying pan ½ pepper large plate ½ red onion vegetable knife 1 chicken breast Chopping board ½ teaspoon chilli sauce teaspoon 2 soft tortillas wooden
More informationNew Mexico 4-H Pastry & Pies Supplement
New Mexico 4-H Pastry & Pies Supplement To Accompany the NM 4-H Pastry & Pies Project (100.E-85) Shelly Hathorn, San Juan County FCS 4-H Agent Desaree Jimenez, Rio Arriba County FCS Agent New Mexico State
More informationUniversity College Hospital. Simple ideas to help improve food intake before and after your operation
University College Hospital Simple ideas to help improve food intake before and after your operation 2 Given By Contact Number Patient s Details Name Operation Admission Date 3 Introduction You are due
More informationDysphagia Diet. 5 Levels for Difficulty In Swallowing Diet. Purpose. Nutrition facts. Author: Frank W. Jackson, M.D.
Dysphagia Diet 5 Levels for Difficulty In Swallowing Diet Author: Frank W. Jackson, M.D. Purpose Dysphagia means difficulty with chewing or swallowing food or liquid. To understand how this might happen,
More informationA guide to eating well if you have a small appetite or are trying to gain weight For fragility patients
A guide to eating well if you have a small appetite or are trying to gain weight For fragility patients Nutrition and Dietetics Patient Information Leaflet It is important to eat simple meals, snacks and
More informationA Guide to Soft and Liquidised Food for Head and Neck Cancer Patients
A Guide to Soft and Liquidised Food for Head and Neck Cancer Patients Nutrition & Dietetic Service Excellent care with compassion Introduction Chewing and swallowing problems can occur at different times
More informationFruit smoothie: Blend fruit for example: banana, strawberries with milk plus ice cream/yogurt and honey or malt.
Nourishing drinks Contact dietitian Telephone... Readymade drinks: Some shop-bought drinks can be a good high calorie (kcal) option. Below are just a few examples: Frijj Shaken Udder milkshakes Supermarket
More informationYear 8 RECIPE SECTION
Year 8 RECIPE SECTION 1 Practical work in Home Economics Practical cookery is a popular and enjoyable part of Home Economics. The activities are part of the school curriculum. Everyone is expected to participate
More informationA guide to eating well if you have a small appetite or are trying to gain weight For fragility patients
A guide to eating well if you have a small appetite or are trying to gain weight For fragility patients Nutrition and Dietetics Patient Information Leaflet Introduction If you have a poor appetite, have
More informationChanukah Gelt Piñata Cake
Chanukah Gelt Piñata Cake Recipe By Sabrina Gornish Cook & Prep: 15 h Serving: 10 Contains: Preference: Parve As a part time baker with a full time job and two little kids, I m always looking for Difficulty:
More informationDutch Oven Cooking 101 by Kimberly Cook
Dutch Oven Cooking 101 by Kimberly Cook Why? flexibility Gives you the ability to cook anything at a campsite you can cook in your oven at home. easy cleanup If you use aluminum or foil liners, you throw
More informationhow to handle, store and cook
Guide to Mince how to handle, store and cook MLA s research shows mince is one of the top three cuts of meat purchased by home cooks each week. That s not surprising really, as mince is reasonably priced,
More informationDISTRICT 8 4-H FOOD SHOW
Rules & Guidelines 1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H and Youth Development county program and actively participating in the Food and Nutrition project.
More informationCAKES FOR EVERY OCCASION CREATE BAKE MAKE & BAKE PLAY SMILE
CAKES FOR EVERY OCCASION CREATE BAKE MAKE & BAKE PLAY SMILE WELCOME Simple. Delicious. Fuss Free Lauren is the mastermind behind the food and craft blog Create Bake Make. While Lucy is the owner (and head
More informationTAKE AWAY. Recipes and tips to help take away the junk food
TAKE AWAY Recipes and tips to help take away the junk food Contents How to use this booklet 1 Chunky chips 2 Chicken nuggets 3 Pizza 4 Burgers 6 Noodle stir fry 8 Creamy pasta 10 Fish and chips 12 Drinks
More information