Purée Techniques Training Videotapes
from C.H.I.P.S.
Purée Diets: Three Dimensions Videos
by Rosalind Benner, R.D.
In these videotapes, many attractive meals are presented, whose aroma, taste
and appearance are as palatable as their regular counterparts.
A book is included which contains the basic recipes shown in the videos.
Video 1: The Basics
- Dysphagia and puree diets
- Texture consistencies
- How to evaluate puree foods
- Thickeners
- Determining the volume size of a processed food portion
- Basic recipe development
Video 2: Volume Processing Techniques
- Motion economy basics
- Work simplification
- Quality control
- Equipment basics
- Processing techniques for hot and cold foods
Video 3: Creative Production Techniques
- Creative and efficient panning techniques for hot and cold foods
- Plating and garnishing techniques
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Purée Diets: Three Dimensions Videotapes
by Rosalind Benner, R.D.
2001 • 3 Video Set with Book • $129.95 + shipping
ISBN: 0-9708584-2-6
Videotapes are non-returnable!
Texas residents please add 7 % sales tax
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