Resources / Food Play Hierarchy

Food play hierarchy

A texture hierarchy to support food play experiences, arranged from easy to challenging.

EasyChallenging

Food Play Texture Hierarchy, from easy to challenging, with example foods in each category
Firm and dryDry textures fall away and the child can control contact with the texture. No brushing or wiping is required.	Soft and dryDry textures that mostly fall away, some particles or bits may stick to the hand. Brushing residue required to break contact.	WetWet textures that maintain contact with the hand but the child can easily break contact with the texture. Requires wiping to break contact with texture.	Wet and stickyWet textures that stick to the hand and the child has least control when breaking contact with the texture. Requires repeated wiping to break residue away.
Marzipan Ready roll icing Broken pancakes Cereals – cornflakes, rice krispies, cocoa pops etc. Uncooked noodles (hard) Raw vegetables (either whole or in chunks – but dry!) Liquorice Snack foods – Skips, Wotsits	Icing sugar Cocoa powder Dry angel delight mix Dry porridge oats Granulated sugar Sherbet Cake decorations – hundreds and thousands, strands etc.	Water Cooked noodles Cooked lentils Cooked pasta / spaghetti Cooked rice Jelly Mashed potato Ice cubes Piping icing Custard Yoghurt Baked beans Puréed fruit and vegetables	Melted chocolate Mashed banana Angel delight Porridge Ice cream Tinned Spaghetti Chocolate spread Jam, lemon curd etc. Ketchup Sweet and sour sauce Items may also include additional properties at this end of the scale (e.g. ice cream is wet, sticky and cold).