PUREé Playbook

Menu Spreading Guidelines 1. PUREé puree recipes should be the primary puree recipe chosen, when applicable.

2. When spreading to a pureed diet, the following guidelines and concepts will be used: a. search a PUREé recipe that is similar to the regular menu item.

For example: baked chicken as regular recipe, use PUREé chicken #122362 3. In absence of a similar PUREé recipe, spread the regular menu item to the puree diet using the following category guidelines: starch, vegetable, fruit, mixed dishes, garnishes, and desserts.

4. Pureed portion amounts will follow portion size standards.

5. Menu spreads will indicate the following, but not limited to: a. Recipe b. Portion c. Utensil d. Instructions used for each individual portion.

6. When slurry foods are required, the slurried baked products recipe in this guide book and corresponding technique should be followed. A slurry is a soft, moist mixture often used for people with swallowing problems. The moisture of the liquid makes it easier for someone with swallowing problems to swallow soft bread products.

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