Spoon feeding
• Minced foods: meat, fish, etc.• Mousses: vegetables, fish, etc.
• Vegetables purees
• Compotes of stewed fruits.
Semi-liquid feeding
This simply entails dilutingspoon-feeding preparations:
• soups / creamed soups
• minced meat + gravy
• puree + liquid (broth, milk, etc.)
• fruits compotes + syrup or water
Liquid feeding
(for use via tubes)• Soups and any preparations that
can be liquidized.
Cordon bleu cookery
• Butter mixtures: snail butter, salmon butter,anchovie butter…
• Sauces: green sauce, mayonnaise,
remoulade, ailloli, emulsified sauces
with tomatoes, cream, parsley...
• Grinding: lobster, scampi, seashells...
PHARMACEUTICAL AND CHEMICAL LABORATORY USES
• Grinding: herbs, seeds, powders, tablets...• Mixing: homogeneization of creams, ointments,
mixed components, varied ingredients...
Bowl
