PUREE

• Puree and mash are general terms for cooked food.
• Usually vegetables or legumes that have been ground pressed, blended and sieved to consistency of soft creamy paste or thick liquid.
• Puree of specific foods are often known by specific names example is mashed potatoes or apple sauce.
• The term is of French origin, where it meant in Ancient French.
• It is common to puree entire meals ( without use of salt or other additives) to be served to toddlers and babies as sufficient, nutritious meals.