ABSTRACT
The French-derived term “puree” literally means to strain or to make pure. The food processor, blender, and cutting board are the pieces of equipment most frequently associated with the puree process. Puree implies that the food should be of a mashed potato-like consistency. Just as potatoes should be peeled, cooked, and com- pletely mashed for ultimate creaminess before the addition of liquids such as milk, the same is true for other pureed entrees. Pureed-like foods such as aspics, plain ice creams, sherbets, sorbet, frappes, ices, frozen yogurt, gravies, sauces, glazes, and toppings, and beverages such as milk, smooth milk shakes, and fruit juices appeal to everyone. Various combinations are possible, for example, “pureed with regular fruits and vegetables.” Serving broths, stocks, juices, milks, and creams with meats, vegetables, and fruits, and even serving larger portions, facilitates higher caloric intakes. In the Specialized Recipes section that follows, note that the caloric distribution and dietary fiber contents are significant.
