In Pursuit of Perfect Purees: One Operator's Quest

Weisberg, Karen
May 2007
FoodService Director;5/15/2007, Vol. 20 Issue 5, p78
Trade Publication
The article presents the views of Thom Boehm, culinary specialist for Metz & Co., on the preparation of appetizing pureed meals. He says to give patients some degree of dignity, they are trying to go to preformed foods so they can see the shape of what they were served. He adds that in healthcare, in general, if they can get pre-made product, they would prefer it since food safety would be controlled. He notes the use of some herbs to make flavor more appealing.


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