Food for Fifty / Edition 12by Mary K. Molt
Pub. Date: 01/31/2005
Publisher: Prentice Hall
THE resourcefor nearly 70 years–this exceptionally comprehensive book/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food
THE resourcefor nearly 70 years–this exceptionally comprehensive book/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. Very contemporary in perspective, it provides a host of “new tools” for helping food professionals meet quickly changing dining trends and satisfy the expectations of today's customer.
Approximately seventy recipes–organized according to menu categories and applicable to all types of foodservices. Recipes are easily adaptable to incorporate new recipe ideas and presentations, and suggestions are given for many variations of the basic recipes. Includes information on menu planning; yield adjustment procedures; marinades, rubs and seasonings; planning and serving special meals (including buffets); temperature guidelines and safe food handling standards; as well as food customs of different religions.
For foodservice managers and food production professionals in commercial kitchens.
- Prentice Hall
- Publication date:
- Pearson Custom Library: Hospitality and Culinary Arts Series
- Edition description:
- Product dimensions:
- 8.40(w) x 11.20(h) x 2.16(d)
Table of Contents
I. PLANNING MEALS.
1. Planning the Menu and Planning Special Meals and Receptions.
Planning Special Meals and Receptions.
II. FOOD PRODUCTION INFORMATION.
2. Guides and Tables.
How to Use Tables and Guides.
Section A — The Recipe: Development, Construction, and Adjustment.
Section B — Amounts of Food to Serve, Yield and Food Equivalents Information.
Section C — Weights, Measures, and Guides for Cooking/Baking Temperatures.
Section D — Food Safety.
3. Food Product Information, Purchasing, and Storage.
Basic Food Products.
4. Production Fundamentals.
Production and Kitchen Readiness.
Cooking Methods and Terms.
Evaluating Food for Quality.
5. Knives and Equipment.
6. Appetizers, Hors d'oeuvres, and Special Event Food.
Quick Bread Recipes.
Yeast Bread Recipes.
Cakes and Icings.
Drop Cookie Recipes.
Bar Cookie Recipes.
Pressed, Molded, and Rolled Cookie Recipes.
Other Dessert Recipes.
10. Eggs and Cheese.
Egg, Cheese, and Milk Cookery.
Egg and Cheese Recipes.
11. Fish and Shellfish.
Fish and Shellfish Cookery; Time and Temperature Timetables and Guidelines.
Fish and Shellfish Recipes.
Time and Temperature Timetables and Guidelines for Cooking Meat.
Degree of Doneness.
14. Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu.
Rice and Pasta Yields.
Cereal and Grain Recipes.
Bean and Tofu Recipes.
15. Salad and Salad Dressings.
Vegetable and Pasta Salad Recipes.
Entrée Salad Recipes.
Salad Dressing Recipes.
Preparation of Ingredients.
Preparation of Sandwiches.
17. Sauces, Marinades, Rubs, and Seasonings.
Entrée and Vegetable Sauce Recipes.
Dessert Sauce Recipes.
Marinade, Rub, and Seasoning Recipes.
Types of Soups.
Commercial Soup Bases.
Serving and Holding Soups.
Stock Soup Recipes.
Cream Soup Recipes.
Chilled Soup Recipes.
Fresh and Frozen Vegetables.
Appendix A: Suggested Menu Items and Garnishes.
Appendix B: Glossary of Menu and Cooking Terms.
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Most Helpful Customer Reviews
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I use this book about 3 times per week. It is excellent for and chef to use. It has so many reference charts. ALL the recipes are tried and true. No problems with any of them. They all taste great. Highly recommend to anyone in Culinary Profession.
I've had a copy for twenty years and I want the new edition--I've used it in every professional cook job I've ever had plus at home too.