Food for Fifty / Edition 13

Food for Fifty / Edition 13

by Mary K. Molt
4.0 3
ISBN-10:
0136136516
ISBN-13:
9780136136514
Pub. Date:
02/08/2010
Publisher:
Pearson
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Overview

Food for Fifty / Edition 13

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: 9780136136514
Publisher: Pearson
Publication date: 02/08/2010
Series: Pearson Custom Library: Hospitality and Culinary Arts Series
Pages: 880
Sales rank: 101,324
Product dimensions: 9.08(w) x 11.26(h) x 1.34(d)

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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Food for Fifty 4 out of 5 based on 0 ratings. 3 reviews.
KY_Mom42071 More than 1 year ago
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.
Anonymous More than 1 year ago
great book has a lot of recipes and a lot of information
Anonymous More than 1 year ago