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 Tuscan beef ragù purée with a separate soft pasta purée; approximately 50 serves.
Ingredients
Beef chuck, diced, trimmed of gristle and tough connective tissue 5500g
Olive oil 100g
Garlic, crushed 125g
Red wine 200g
Onions, finely diced 1000g
Celery, strings removed, finely diced 1000g
Carrot, peeled, finely diced 1000g
Canned crushed tomatoes, sieved to remove skins and seeds 1300g
Parmesan, finely grated 250g; standardised quantity for the original unquantified garnish, melted into sauce
Additional beef stock 2000g, available as needed across both purées
Suitable food thickener, as per manufacturer’s instructions, as needed
Raw parsley garnish and optional salad or green vegetable accompaniment omitted; any replacement side requires separate texture assessment
Retain wheat/gluten and milk allergen declarations; check pasta for egg and stock, wine and thickener for other declared allergens
Final texture
Two smooth, lump-free, non-sticky purées that hold a soft shape, slide off a spoon readily and show no separate liquid.
Sauce, gravy & liquid
Incorporate smooth ragù sauce into the beef purée and reserved stock into each component as needed. Thicken where necessary; do not pour thin stock over plated purées.
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
IDDSI testing & verification
Level 4 — Pureed. Saved on this device only until staff logins are added.
Photo shows the Regular dish
