Skip to the content
Food to avoid or modify
- Stringy Foods ~ Rhubarb, Mangetout, Runner Beans
- Crunchy Foods ~ Pop Corn, Toast, Dry Biscuits, Chips/Crisps
- Crumbly Foods ~ Dry Cakes or biscuits
- Hard or Dry Foods ~ Nuts, raw broccoli, raw cauliflower, raw apple, Pork Crackling, Hard Crusted Breads, and seeds
- Fibrous or tough foods ~ Steak & Pineapple
- Skins & Outer Shells ~ Corn, Peas, Apple with Peel, Grapes, Tomato (skins are hard to handle in the mouth and can cause a choking hazard)
- Round or Long shaped ~ Whole Grapes, Whole Cherries, Raisins, Hot Dogs, Sausages (need modification)
- Chewy or Sticky ~ Sweets, cheese chunks, jelly/gummy sweets, marshmallows, over processed mashed potato (glue like) dried fruits
- Husks ~ Corn, homemade brown bread with grains, shredded wheat, Bran
- Mixed or Dual Consistency ~ Foods that retain solids within a liquid base (eg minestrone soup, breakfast cereal eg. Cornflakes with Milk) Watermelon and certain savoury potato snacks
Food to swap
- Celery for celeriac
- Minced Beef for cuts of beef that require slow cooking to break down the fibres of the meat and with some fat content to provide the flavour
- Rashers for boiled bacon
Best Cooking methods
- Cook most foods slow and low
- Potatoes need to be cut evenly to allow for them to be cooked at the same time and prevent them getting mushy and soaking up too much water. Thick slices are best
- Pasta needs to be overcooked
- Rice Needs to be overcooked