Some examples of modified food consistencies are:
Soft and bite-sized
Soft, bite-sized foods can be eaten with fork, spoon, chopsticks or your fingers. With this consistency, chewing is required before swallowing. A knife is not necessary to cut this type of food, which can also be mashed with a fork, spoon or chopsticks. The bite-sized pieces should be no larger than 1.5 cm for adults and 8 mm for children.
Minced and moist
Minced and moist foods can be eaten with a fork, spoon, chopsticks or your fingers. Minced and moist foods should be soft and moist, and can be scooped and shaped. No thin liquid should separate from the food. It may have small visible lumps that are easy to mash with the tongue, and they should be no larger than 4 mm for adults or 2 mm for children.
Pureed foods are equivalent in terms of consistency to pudding-like or extremely thick liquids. This refers to foods that are pureed to a uniform, cohesive texture without lumps that don’t require chewing. Extremely thick, pureed foods can be piped or molded. Liquids must not separate from the solid, and the food must be lump free.
Liquidized foods are equivalent in terms of consistency to honey-like or moderately thick liquids. Runny fruit purees (such as those used for infant “first foods”) and some thinner pureed soups are examples of foods that fit in this category. Liquidized foods cannot be piped, layered or hold a shape on their own. They should have a smooth texture with no discernible bits such as lumps, fibres or particles.