I dont understand this ....help

I am embarrassed to asmit that I am confused about a seemingly simple concept... I went to my pre op teaching class (Dr Roye), and they told us about being on "liquefied purees".... Now, I know what liquids are, I know what purees are, but what in the world does "liquefied puree" mean? The dietician mentioned putting whatever you puree through  a fine strainer, and eating only what goes through the strainer????? Wouldnt that be a "liquid"????? I guess I just cant imagine what I can make to get to that consistency...... For instance, someone said "how about mashed potatos?"  She said no, too thick.....I would think that would be perfectly fine   (the consistency, not the actual food choice). So, someone who actually understood this concept and ate foods like this post op , please help me out?????  My date is next thursday...... I need to prepare.

Thanks!!!!

Could you call the dietician to get an example of one of these foods.  I am thinking when they say liquid diet they mean things like broth.  Mashed potatoes would be considered mushies.  So maybe something like pureed soup and then strained so you don't get any chunks?    I am not really sure, I hope you get some help with your question. 

well, liquids I understand, but  I guess the puree part is throwing me.... to me, theres one or the other...lol I will call and ask the dietician, but i figured there was enough of us around here, someone might be able to break  it down for me!!!! lol

Dear Petite, They're just having a bit of fun with you, I think.  It's all semantics A puree is a smooth something or other - like masher taters, yams, apples, etc.  They said no to this.  At this point what you mentioned is too dense - that is, not enough lliquid.  You could probably get them through a fine strainer, but without much liquid, it would require a lot of work & time on your part. What they are referring to, I believe, is a thin puree.  So you take your applesauce, pumpkin, etc. & add more liquid to it.  The liquid could be broth, water, milk, etc. That way it would flow out of the strainer rather easily, but not as quickly as a total liquid. I suppose that theoretically it could be done with potatoes, but it would end up more like a soup.  The terms they used may have thrown you a bit.  So classify a liquid as one stage & then a thin puree as the next.  So, a runny bit of smoooth applesauce, a soupy type of pumpkin, etc.would be a thin puree.  You'd probably use a spoon, but you could actually drink it.  Take the liquid (or most of it) out & you've got a puree - baked apple, mashed potatoes, a sweet potato casserole, etc.You'd need a spoon to eat it, too thick to pour out of a glass.   A fine line indeed.  Hope this helps. Islander