Food for Fifty / Edition 10

Food for Fifty / Edition 10

by Mary K. Molt
     
 

ISBN-10: 0133828395

ISBN-13: 9780133828399

Pub. Date: 10/28/1996

Publisher: Prentice Hall Professional Technical Reference

Food professionals and students are encouraged to use FOOD FOR FIFTY's recipes and information as the foundation for adapting nearly any recipe to make a quality quantity food product.

  • Resource for a broad variety of tested recipes
  • Approximately 70 new recipes including non-meat, pasta, bean, and vegetable entrees
  • Current HACCP

Overview

Food professionals and students are encouraged to use FOOD FOR FIFTY's recipes and information as the foundation for adapting nearly any recipe to make a quality quantity food product.

  • Resource for a broad variety of tested recipes
  • Approximately 70 new recipes including non-meat, pasta, bean, and vegetable entrees
  • Current HACCP guidelines
  • Updated tables, charts, and cooking information
  • Enhanced information for planning special meals and receptions
  • Expanded glossary of menu and cooking items

FOOD FOR FIFTY Eleventh Edition expertly provides readers with "new tools" to meet the ever-changing dining trends and satisfy the expectations of today's customer.

Product Details

ISBN-13:
9780133828399
Publisher:
Prentice Hall Professional Technical Reference
Publication date:
10/28/1996
Edition description:
Older Edition
Pages:
693
Product dimensions:
8.54(w) x 11.18(h) x 1.39(d)

Related Subjects

Table of Contents

I. FOOD PRODUCTION INFORMATION.

1. Food Production Information.

II. RECIPES.

2. Appetizers, Hors d'oeuvres, and Special Event Foods.
3. Beverages.
4. Breads.
5. Desserts.
6. Eggs and Cheese.
7. Fish and Shellfish.
8. Meat.
9. Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu.
10. Poultry.
11. Salads and Salad Dressings.
12. Sandwiches.
13. Sauces, Marinades, Rubs, and Seasonings.
14. Soups.
15. Vegetables.

III. PLANNING THE MENU AND SPECIAL EVENTS.

16. Menu Planning.
17. Planning Special Meals and Receptions.
Appendix A: Suggested Menu Items.
Appendix B: Use of Herbs and Spices in Cooking.
Appendix C: Potentially Hazardous Foods.
Appendix D: Evaluating Food for Quality.
Appendix E: Food Customs of Different Religions.
Glossary of Menu and Cooking Terms.
Index.

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