Food for Fifty / Edition 12

Food for Fifty / Edition 12

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by Mary K. Molt
     
 

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ISBN-10: 0131138715

ISBN-13: 9780131138711

Pub. Date: 01/31/2005

Publisher: Prentice Hall

THE resource—for 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

Overview

THE resource—for 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.

Product Details

ISBN-13:
9780131138711
Publisher:
Prentice Hall
Publication date:
01/31/2005
Series:
Pearson Custom Library: Hospitality and Culinary Arts Series
Edition description:
REV
Pages:
944
Product dimensions:
8.40(w) x 11.20(h) x 2.16(d)

Related Subjects

Table of Contents

I. PLANNING MEALS.

1. Planning the Menu and Planning Special Meals and Receptions.

Menu Planning.

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.

Production Scheduling.

Cooking Methods and Terms.

Evaluating Food for Quality.

5. Knives and Equipment.

Knives.

Equipment.

III. RECIPES.

6. Appetizers, Hors d'oeuvres, and Special Event Food.

Appetizer Recipes.

7. Beverages.

Coffee.

Tea.

Punch.

Wine.

Beverage Recipes.

8. Breads.

Quick Breads.

Yeast Breads.

Quick Bread Recipes.

Yeast Bread Recipes.

9. Desserts.

Cakes and Icings.

Cookies.

Pies.

Other Desserts.

Cake Recipes.

Icing Recipes.

Filling Recipes.

Drop Cookie Recipes.

Bar Cookie Recipes.

Pressed, Molded, and Rolled Cookie Recipes.

Pie 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.

12. Meat.

Time and Temperature Timetables and Guidelines for Cooking Meat.

Degree of Doneness.

Beef Recipes.

Veal Recipes.

Pork Recipes.

13. Poultry.

Safe Handling.

Cooking Methods.

Poultry Recipes.

14. Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu.

Rice and Pasta Yields.

Pasta Recipes.

Rice Recipes.

Cereal and Grain Recipes.

Bean and Tofu Recipes.

15. Salad and Salad Dressings.

Salads.

Arranged Salads.

Salad Bars.

Salad Ingredients.

Vegetable and Pasta Salad Recipes.

Entrée Salad Recipes.

Relish Recipes.

Salad Dressing Recipes.

16. Sandwiches.

Preparation of Ingredients.

Preparation of Sandwiches.

Freezing Sandwiches.

Sandwich Recipes.

17. Sauces, Marinades, Rubs, and Seasonings.

Entrée and Vegetable Sauce Recipes.

Dessert Sauce Recipes.

Marinade, Rub, and Seasoning Recipes.

18. Soups.

Types of Soups.

Commercial Soup Bases.

Serving and Holding Soups.

Stock Soup Recipes.

Cream Soup Recipes.

Chowder Recipes.

Chilled Soup Recipes.

19. Vegetables.

Fresh and Frozen Vegetables.

Canned Vegetables.

Dried Vegetables.

Vegetable Recipes.

Appendix A: Suggested Menu Items and Garnishes.

Appendix B: Glossary of Menu and Cooking Terms.

Index.

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Food for Fifty 5 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
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.
Guest More than 1 year ago
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.