Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Smooth beef meatball purée with separately puréed tomato, parsley and parmesan sauce; approximately 50 serves.
Ingredients
3-star beef mince 6300 g
Onions 400 g, for meatballs, peeled and very finely minced
Fine white breadcrumbs 200 g, incorporated as a binder, not a coating
Ground white pepper 20 g
Diced tomatoes 4800 g
Garlic 60 g, crushed
Onions 600 g, for sauce, peeled and finely diced
Brown sugar 100 g
Malt vinegar 70 g
Canola oil 30 g
Continental parsley 1 bunch, stems discarded and leaves incorporated into sauce
Grated parmesan 200 g
Water up to 1500 mL, only as needed for processing
Suitable food thickener, as required, as per manufacturer's instructions; check allergen declaration
Final texture
Completely smooth, lump-free beef purée and smooth sauce; each holds its shape, requires no chewing and slides from a spoon without sticking.
Sauce, gravy & liquid
Separately puréed, sieved tomato-parmesan sauce adjusted to Level 4 test characteristics; use some for blending beef and serve the remainder without thinning.
IDDSI Level 4 requirements
Smooth with no lumps, no separate liquid.
Holds its shape; falls off a tilted spoon in a single spoonful.
Does not drip through fork prongs (fork drip test).
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
Chef’s notes from the recipe book
The parmesan is to be sprinkled over the top when served if requested. Garnish the dish with finely chopped parsley and serve with spaghetti.
IDDSI testing & verification
Level 4 — Pureed. Saved on this device only until staff logins are added.
Photo shows the Regular dish
