What is the general definition of a puree?

What is the general definition of a puree?

• A. Ground vegetables or legumes that have been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid
• B. Thick soup with smooth texture that should not be boiled
• C. Creamy soup made from shellfish shells
• D. Soup thickened by starch from the main ingredient

Answer: (A)

Puree is the smooth, uniform texture you get when solid foods are broken down into a soft paste or thick liquid by grinding, pressing, blending, or sieving. This definition focuses on turning vegetables, legumes, or other foods into a soft, creamy consistency, regardless of what you started with. The other options describe soups or thickened soups rather than the process and texture of turning solids into a smooth, cohesive mass, so they don’t define a puree.

Puree is the smooth, uniform texture you get when solid foods are broken down into a soft paste or thick liquid by grinding, pressing, blending, or sieving. This definition focuses on turning vegetables, legumes, or other foods into a soft, creamy consistency, regardless of what you started with. The other options describe soups or thickened soups rather than the process and texture of turning solids into a smooth, cohesive mass, so they don’t define a puree.