Weekend Plate: An Ode to Puree

I am currently enrolled in a quantity food cooking class as part of my undergraduate degree. In this class, I work with other dietetics students in a large scale kitchen to cook for 50 people. Friday was my day to be manager…manager of the pureed food labs. While my partner and I were beginning planning our menu for the class, we immediately thought of mushy foods: mashed potatoes, apple sauce, etc. Our professor said “How about pasta?”

I of course though, ‘Uh, pasta is not mushy’. I was so wrong, because, you see, we have blenders.

I had no idea that many of the foods actually served in institutions requiring pureed diets actually take foods you and I would eat, and blend them into a soft texture for their patients or residents.  

Cue revised menu: Macaroni and cheese, seasoned peas, meatloaf, chocolate pudding.
Thankful for my functioning mouth and the rest of my G.I. tract!