Food for Fifty (11th Edition) - Hardcover

Molt, Mary

Hardcover

ISBN 10: 0130205354 ISBN 13: 9780130205353

Publisher: Prentice Hall, 2001

Synopsis

THE resource--for over 65 years--for professionals in quantity food production and foodservice management. Exceptionally comprehensive, it covers all the standards, skills, and techniques inherent in quality, quantity food production. 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. Covers basic technical information, guidelines, and generally accepted methods of food preparation; includes over 400 fully-tested, high-quality, standardized quantity recipes for everything from main dishes to desserts--all applicable to most types of foodservices; gives formulas for staples, guidelines for menu planning, roasting and cooking timetables, specifics of food quality standards, service requirements and table setting diagrams, wine selection guidelines, and recipe/measurement conversion tables. Foodservice production managers, administrators, managers, and supervisors; dietitians.

About this title

From the Publisher:

For sixty years, for thousands of students, this excellent quantity food production book has carried on a tradition of clearly explaining the full range of procedures and techniques involved in large-scale food preparation. In the Tenth Edition, the tradition continues with coverage expanded to reflect trends in tastes, the growing interest in nutritional values, and the increased call for catering and party service by food service organizations. In addition to basic information, guidelines, and generally accepted methods of food preparation, Food for Fifty, Tenth Edition, includes over 400 fully-tested recipes for everything from main dishes to desserts, plus formulas for staples, guidelines for menu planning, roasting and cooking timetables, specifics of food quality standards, service requirements and table setting diagrams, wine selection guidelines, and recipe/measurement conversion tables.

From the Back Cover:

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.

About this edition

• Publisher: Prentice Hall
• Publication date: 2001
• ISBN 10: 0130205354
• ISBN 13: 9780130205353
• Binding: Hardcover
• Number of pages: 766