Table 1.

Descriptions of the consistencies in the texture guide

Category	Description	Example
Regular or cut	Normal texture possibly cut into smaller pieces	Whole or cut meat, whole fish, meat or sausage dishes, vegetables, potatoes, and gravy. Fresh fruit or canned fruit with whipped cream or ice cream
Coarse pâtés	Grainy, porous, soft texture with coarse grains, like a juicy and soft meatloaf. Easy to cut with a fork	Coarsely meat pâté or whole steamed fish, coarse vegetable pâté or well-cooked vegetables, whole or pressed potatoes, and gravy. Canned fruit in pieces with whipped cream or ice cream
Timbales	Smooth, soft, short, and uniform consistency like an omelet. Can be eaten with a fork or spoon	Meat or fish timbale/soufflé, vegetable timbale/puree, mashed potatoes or pressed potatoes, and gravy. Fruit mousse with whipped cream or ice cream
Jellied products	Soft and slippery food, like mousse. Can be eaten with a fork or spoon	Cold jellied meat or fish, vegetable puree or cold jellied vegetables, mashed potatoes, and thick gravy. Jellied fruits with whipped cream or ice cream
Liquids	Smooth and liquid consistency, such as tomato soup. Fluid runs off the spoon. Cannot be eaten with a fork	Enriched meat, fish or vegetable soup with whipped cream or creme fraiche. Fruit soup with whipped cream or ice cream
Thickened liquids	Smooth and viscous, such as sour cream. Fluid drops off the spoon. Cannot be eaten with a fork	Enriched viscous meat, fish or vegetable soup with whipped cream or creme fraiche. Viscous fruit soup with whipped cream or ice cream