Transitioning from a regular textured diet to a pureed diet can significantly impact on the enjoyment of mealtimes. As a consequence, a persons food intake can decrease, increasing their risk of malnutrition. Presentation of meals plays a big part in the enjoyment of food. The use of food moulds for preparing pureed meals is a fantastic strategy to improve the appeal of food and encourage enjoyment of eating.

Here are 7 easy steps you can follow to produce attractive moulded texture modified meals.

1. Cook all meal components as per your standard menu.
   Vegetables that have a higher water content (e.g. zucchini) will need to be drained in a colander for approximately half an hour; water can also be further squeezed from vegetables.

2. Prepare a white sauce or gravy, depending on what type of protein is served that day.
   White sauce will be used when blending white meats (e.g. chicken, turkey), and gravy will be used when blending dark meats (e.g. beef, lamb).

3. Blend separate meal components to the correct consistency (IDDSI Level 4 or 5).

Protein:
Place cooked meat in the blender, and add white sauce or gravy. Add a small amount of sauce to begin with and continue to blend and add sauce until the correct consistency is achieved. You will not need to use a thickening agent.

Vegetables:
Place cooked (and drained) vegetables into the blender and blend to a puree (refer to above textures). Add your chosen thickener to the puree and blend further. The amount of thickener required will vary depending on what type you have chosen to use. Add thickener gradually until the correct consistency is achieved. Some vegetables will not require the use of a thickening agent if they contain a high starch content, such as potato and sweet potato.

4. Scoop cooked pureed food into food moulds.

• Spray oil onto the moulds to prevent food from sticking.
• Scoop an appropriate amount of the food into the mould.
• Evenly distribute and press food into the mould.
• Using a spatula, scrape off the excess to achieve a level finish.
• Cover food moulds with cling film or a lid.
• Label appropriately (content, date of preparation, best before date)
• Place moulds into the freezer overnight.

5. Retrieve frozen moulded food from the freezer and turn out on to the serving plate.
   At this point you may also choose to pipe or scoop the pureed starchy vegetable (e.g. potato, sweet potato) onto the plate.

6. Cover the food with baking paper and foil and heat the food appropriately according to the equipment available.
   You may choose to use a steam oven, a retherm system, bain-marie/hotbox or microwave. Note: Do not use foil in the microwave.

7. Store any left-over moulded and pureed foods safely.
   Be mindful to label containers with their content, date of preparation, and best before date. Only store one type of ingredient per container.