AskIFAS Powered by EDIS


Spoon Test for Puréed Food

Wendy J. Dahl and Jamila R. Lepore

Why should you use the spoon test for puréed foods?

Puréed foods prepared for people with swallowing problems (dysphagia) should meet the textural guidelines recommended by health professionals trained in dysphagia management. Proper texture is the priority when preparing purées. A puréed food should have a uniform texture that is "spoon thick" and should not require any chewing. It should not be too dry, sticky, lumpy, or thin/runny. Adjustments in thickness may be made according to an 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—"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. This handy miniposter is included as page 2 of the PDF version of this document.
Figure 1.  This handy miniposter is included as page 2 of the PDF version of this document.
Credit: UF/IFAS


Learn More

Your local UF/IFAS Extension Family and Consumer Sciences (FCS) agent may have more written information and nutrition classes for you to attend. Also, a registered dietitian (RD) can provide reliable information to you.

Also Available in: Español

Publication #FSHN12-11

Release Date:August 2, 2021

Related Experts

Lepore, Jamila R. (Frazier)

University of Florida

Dahl, Wendy J.


University of Florida

Related Topics

Fact Sheet

About this Publication

This document is FSHN12-11, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date November 2012. Revised February 2016. Reviewed June 2021. Visit the EDIS website at for the currently supported version of this publication.

About the Authors

Wendy J. Dahl, associate professor; and Jamila R. (Frazier) Lepore, RD, alum (MS 2013); Food Science and Human Nutrition Department; UF/IFAS Extension, Gainesville, FL 32611.


  • Wendy Dahl