Posts by Pineapple Academy
IDDSI Bulk thickened beverages
How to make bulk beverages thickened for IDDSI. Objectives Prepare thickened liquids for special diets; Test the consistency of thickened liquids Roles Preparation of thickened liquids; Demonstration of thickening principles for educational purposes; Preparation of thickened liquids for special diets; Preparation and testing of thickened liquids for pharmaceutical applications; Administration and monitoring of thickened liquids…
Read MoreIDDSI Laxative Liquids
How to thicken liquid laxatives for IDDSI. Objectives Understand the principles of thickening laxatives; Learn how to apply these principles in foodservice settings Roles nurses; dietary staff; product managers; quality control specialists; production managers; doctors; formulators; food service managers Departments Foodservice; Manufacturing; Clinical; Formulation Development; Dietary Services; Environmental Services Industries Cosmetics and Personal Care; Pharmaceuticals;…
Read MoreIDDSI Ice Cubes
How to make Ice Cubes IDDSI. Objectives Understand the concept of dysphagia and its impact on nutrition; Learn how to thicken ice cubes using Xanthan gum Roles Chef; Professor; Bartender; Therapist; Server; Nurse; Nutritionist; Dietitian; Student; Director Departments Foodservice; Culinary; Clinical; Dining Services; Dietetics Industries Senior Living; Education; Food and Beverage; Healthcare Tags foodservice; dysphagia;…
Read MoreIDDSI mixed consistency foods
IDDSI Mixed consistency foods-how to serve them safely. Objectives Understand the importance of checking condiments and sauces for dysphagia diets; Identify common foods that separate when thickened Roles Chef; Cook; Therapist; Dietitian; Nurse; Nutritionist Departments Foodservice; Clinical; Nutrition Education; Food and Nutrition Services; Culinary Arts Industries Food Service; Senior Living; Education; Healthcare Tags dysphagia-diets; food-separation;…
Read MoreIDDSI thick broth for Purée proteins
IDDSI thick broth for purée protein L4. Objectives Understand the importance of moisture management in food preparation; Learn how to create flexible recipes using extremely thick stock Roles Product Developer; Chef; Therapist; Dietitian; Nurse; Sous Chef; Student; Instructor; Food Scientist Departments Foodservice; Culinary; Clinical; R&D; Culinary Arts Industries Food Service; Food Processing; Education; Healthcare Tags…
Read MoreRubicon Puree Corn Mix – IDDSI Level 4
IDDSI Levels 4 – Products Used: Rubicon Puree Corn Mix. Contact Rubicon at [email protected] or visit www.rubiconfoods.com. Objectives Prepare puree corn according to recipe; Understand importance of food safety guidelines Roles Teacher; Quality Assurance Specialist; Cook; Chef; Instructor; Food Scientist Departments Food Preparation; Quality Control; Home Economics Industries Food Manufacturing; Foodservice; Education; Culinary Arts Tags…
Read MoreRubicon Puree Waffle – IDDSI Levels 4, 5, 6 & 7EC
IDDSI Levels 4, 5, 6 & 7EC – Products Used: Rubicon Puree Bread Mix & optional Rubicon Pancake/Waffle Flavoring. Contact Rubicon at [email protected] or visit www.rubiconfoods.com. Objectives Understand the importance of proper food preparation techniques; Learn how to prepare a safe and healthy meal Roles Production Manager; Executive Chef; Chef Instructor; Quality Assurance Specialist; Cook;…
Read MoreRubicon Puree Bulk Sandwiches – IDDSI Levels 4, 5, 6 & 7EC
IDDSI Levels 4, 5, 6 & 7EC – Products Used: Rubicon Puree Bread Mix. Contact Rubicon at [email protected] or visit www.rubiconfoods.com. Objectives Create uniform and consistent products; Follow food safety guidelines; Modify recipes for large-scale production Roles Cafeteria Managers; Dietitians; Food Safety Experts; Catering Managers; Nutrition Coordinators; Culinary staff; Nutritionists; Event Coordinators; Quality Assurance Specialists…
Read MoreRubicon Puree Brownie or Cake Squares – IDDSI Levels 4, 5, 6 & 7EC
IDDSI Levels 4, 5, 6 & 7EC – Products Used: Rubicon Puree Bread Mix. Contact Rubicon at [email protected] or visit www.rubiconfoods.com. Objectives Understand the importance of texture modification in food service; Learn how to adapt recipes for residents with dietary restrictions Roles Dietitian; Chef Departments Foodservice; Environmental Services Industries Education; Hospitals; Skilled Nursing; Senior Living;…
Read MoreRubicon Puree Spaghetti Meatballs – IDDSI Level 4 & 5
IDDSI Levels 4 & 5 – Products Used: Rubicon Puree Pasta Mix. Contact Rubicon at [email protected] or visit www.rubiconfoods.com. Objectives Prepare texture-modified meals; Understand the importance of texture modification in meal preparation Roles Chef; Professor; Occupational Therapist; Dietitian; Sous Chef; Registered Nurse Departments Nutrition and Dietetics; Foodservice; Culinary Arts; Clinical Industries Food Service; Senior Living;…
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