Contents:

PUREED FOODS: PATIENTS AND PROVIDERS
Managing the Dysphagia Patient
Providing Pureed Food Services

COOKING WITH CONFIDENCE
Equipment for the Preparation of a Pureed Diet
Equivalent Measures
Terms for the Cook
Volume Size of a Processed Portion
Tips for Attractive Trays
Recipe Adjustments

RECIPES
About the Recipes
Breads
Cheese
Desserts
Eggs
Fruits
Meats
Pasta
Poultry
Salads
Sandwiches
Seafood
Soups
Vegetables

Bibliography
Index