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Publication #FSHN12-11

Spoon Test for Puréed Food1

Wendy J. Dahl and Jamila R. Lepore2

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Why should you use the spoon test for puréed foods?

Puréed foods prepared for people with swallowing problems should meet the recommended textural guidelines. Proper texture is the priority when creating purées. A puréed food should have a uniform texture that is “spoon thick” and does not require chewing. It should not be too dry, sticky, lumpy, or thin. Adjustments in thickness may be made according to the individual’s specific needs.

How to use the spoon test

A spoon test can be used for small batches of food to ensure that the food is the recommended texture and “spoon thick.”

It is important that puréed food is not too thin and not too thick. A yogurt- or pudding-like consistency is considered “spoon thick” and is the proper texture for purées.

Use the pictures to make sure your puréed food is the proper consistency.

Figure 1. 

Just Right ("spoon thick")


Credit:

UF/IFAS photo


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Figure 2. 

Too Thin


Credit:

UF/IFAS photo


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Figure 3. 

Too Thick


Credit:

UF/IFAS photo


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Learn More

The Family and Consumer Sciences (FCS) agent at your county Extension office may have more written information and nutrition classes for you to attend. Also, a registered dietitian (RD) can provide reliable information to you.

Footnotes

1.

This document is FSHN12-11, one in a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Published November 2012. Visit the EDIS website at http://edis.ifas.ufl.edu/.

2.

Wendy J. Dahl, PhD, RD, assistant professor, and Jamila R. (Frazier) Lepore, RD, graduate student; Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida; Gainesville, FL 32611.


The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.