Food for Fifty - Hardcover

Molt, Mary; Molt, Mary, Phd; Shugart, Grace Severance Food For Fifty

Hardcover

ISBN 10: 0133828395 ISBN 13: 9780133828399

Publisher: Prentice Hall, 1996

Synopsis

For nearly sixty years, this excellent quantity for food production book has carried on a tradition of clearly explaining the full range of procedures and techniques involved in large-scale food preparation. This tenth edition continues the tradition 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. It includes basic information, guidelines, and generally accepted methods of food preparation. It also includes over 200 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 onversion tables. A valuable reference book for any professional involved in foodservice management.

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: 1996
• ISBN 10: 0133828395
• ISBN 13: 9780133828399
• Binding: Hardcover
• Number of pages: 693