Food for Fifty / Edition 13by Mary K. Molt
Pub. Date: 02/10/2010
This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest
This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include:
- New! Over 100 new recipes and recipe revisions.
- New! Updated charts and tables.New! Expanded section on ways to make recipes more healthy.
- New! Updated information on menu planning for special meals, events and receptions.
- New! Updated information on recipe modification.
For professionals in Quantity Food Production and Foodservice Management.
- Publication date:
- Pearson Custom Library: Hospitality and Culinary Arts Series
- Sales rank:
- Product dimensions:
- 9.08(w) x 11.26(h) x 1.34(d)
Table of Contents
PART I: SERVING FOOD IN QUANTITY
1. Introduction to Quantity Foodservice
2. Recipe Development, Construction, and Adjustment
3. Planning Menus and Planning Special Meals and Receptions
PART II: FOOD PRODUCTION TABLES
4. Food Production Tables
PART III: FOODS AND FOOD PRODUCTION
5. Food Product Information and Food Service
6. Quantity Food Production Fundamentals and Evaluating Food Quality
7. Food Safety
PART IV: RECIPES
8. Appetizers and Hors d’oeuvres
12. Eggs and Cheese
13. Fish and Shellfish
16. Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu
17. Salads and Salad Dressings
19. Sauces, Marinades, Rubs, and Seasonings
APPENDIX A: Suggested Menu Items and Garnishes
APPENDIX B: Glossary of Menu and Cooking Terms
APPENDIX C: Resources with Ideas for Naming, Plating, and Garnishing Food
APPENDIX D: Common Pricing Methods
APPENDIX E: Basic Formulas for Calculating Yields and for Purchasing Food
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Most Helpful Customer Reviews
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Great deal of information and great recipes listed. Wish the publisher used a better spine for the book (normal wear and tear during a semester) caused the spine to give out.
great book has a lot of recipes and a lot of information