Back to search

Testing and Plating Beef Stew – IDDSI Level EC7

Published by Pineapple Academy

This video focuses on texture modification and food preparation for individuals with dietary restrictions. It covers the process of testing food to determine its texture level, preparing food to meet specific texture requirements, and adapting recipes for individual needs.

Objectives

Understand the importance of texture modification in food preparation; Learn how to test food to determine its texture level; Develop skills in preparing food to meet specific texture requirements

Roles

Clinician; Chef

Departments

Foodservice; Food Preparation; Clinical

Industries

Education; Skilled Nursing; Senior Living; Healthcare; Food Service

Tags

food-preparation; texture-modification; dietary-restrictions

Topics

Dietary restrictions; Food preparation; Texture modification

Ready to watch? Sign in or enter your email to get started.

"*" indicates required fields

This field is for validation purposes and should be left unchanged.

Get paid to share expertise.

Join our community of Content Creators.

Learn More

“In 2022, our turnover was 112%... investing in people became an even bigger priority. That’s when we first started working with Pineapple Academy... our turnover is now 63%.

Our Partners watch trainings during daily standups, participate in a mentorship program, and our frontline people feel responsible for new hire growth.”

Brigitte Burke
AVP, Food and Nutrition Services

"It was almost like a lightbulb went off when I was introduced to Pineapple Academy. I was like 'Oh my goodness, this has what's been missing in the industry.

How do we support the frontline better? There's actually a solution - it's here and it's called Pineapple!'"

Josh Miller
Principal Consultant and Content Creator

"Pineapple really connects well with this younger generation - it's live action, and they can do it at their own pace.

I think that's key with the associates we're seeing that are coming in - a little bit younger and a little less experience - giving them the trust that it's okay to make a mistake and build that learning, teaching culture."

Todd Hollander
Director of Dining & Event Services

Trusted by these teams.