Teaching Students About Puree


When it comes to culinary education, teaching about purees often takes a back seat compared to the more complex and fancy cooking techniques. However, purees are an essential aspect of cooking that can significantly impact the taste, texture, and presentation of various dishes. In this article, we will explore the importance of teaching students about puree and offer some useful tips on how to integrate it into their culinary training.

Understanding Purees:

A puree is a thick, homogeneous mixture of cooked foodstuffs that have been mashed or blended until smooth. This simple yet versatile technique can be applied to a wide array of produce, including fruits, vegetables, legumes, and even meats. Purees can be used as bases for soups and sauces or served as a side dish or garnish. Understanding the principles of pureeing can enable students to elevate their culinary skills.

The Benefits of Teaching Purees:

There are several benefits associated with teaching students about purees:

Encourages creativity: Pureeing encourages students to be creative by playing with taste combinations and experimenting with different ingredients.

Enhances nutritional value: Since purees typically include all parts (except for peels and seeds) of fruits or vegetables, they maintain most of their nutrients, making them an excellent option for healthy meals.

Improves knife skills: Before pureeing ingredients, students need to chop them uniformly. This process will help them practice and improve their knife skills.

Broadens culinary horizons: Pureeing can expose students to new ingredients which they may not have been familiar with before.

Tips for Teaching Students About Puree:

When introducing students to the world of purees, keep these tips in mind:

Start with the basics: Begin by teaching the fundamentals of preparing a simple fruit or vegetable puree using common ingredients. Demonstrate the diverse methods of pureeing, such as using a food processor, blender, or even a hand-held immersion blender.

Teach different puree techniques: Show students various techniques to prepare purees, from hot to cold preparation and thick or thin consistency, depending on the intended use.

Experiment with flavors: Encourage students to try different flavor combinations. For example, they can mix various fruits or vegetables together or add herbs and spices for a unique twist.

Discuss the role of purees in larger dishes: Teach students how purees can be incorporated into other dishes like soups, sauces, and desserts. This will help them understand the versatility and importance of purees in culinary preparation.


Teaching students about puree is an underrated but crucial aspect of culinary education that fosters creativity, enhances knife skills, and leads to healthier meal options. By incorporating lessons on purees into your curriculum, you provide students with a well-rounded knowledge of cooking techniques that will serve them well in their professional or personal culinary endeavors.

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