Preparing Texture Modified Foods- A Training Program for ...

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• Drain liquid from portions needed for minced or pureed (e.g. remove excess liquid/gravy from meat before processing). • Weigh or measure the portions needed. If pureeing foods, add 1 extra serving for every 10 servings. • Chop or dice larger pieces of food, such as meat, before placing into equipment (e.g. processor, meat grinder).

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