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Food for Fifty by Mary K. Molt (2000, Hardcover)
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FOOD FOR FIFTY (11TH EDITION) By Mary Molt - Hardcover **Mint Condition**.
- Buy It NowFOOD FOR FIFTY (11TH EDITION) By Mary Molt - Hardcover **Mint Condition**
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About this product
Product Identifiers
PublisherPrentice Hall PTR
ISBN-100130205354
ISBN-139780130205353
eBay Product ID (ePID)1715937
Product Key Features
Number of Pages766 Pages
LanguageEnglish
Publication NameFood for Fifty
SubjectMethods / Quantity, Industries / Hospitality, Travel & Tourism, Entertaining
Publication Year2000
TypeTextbook
AuthorMary K. Molt
Subject AreaCooking, Business & Economics
FormatHardcover
Dimensions
Item Height0.6 in
Item Weight35.3 Oz
Item Length10.9 in
Item Width8.3 in
Additional Product Features
Edition Number11
Intended AudienceCollege Audience
LCCN00-034022
Dewey Edition23
IllustratedYes
Dewey Decimal641.5/7
Table Of ContentI. 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.
SynopsisFor courses in Quantity Food Production and Foodservice Management. THE resource--for over 65 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/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 and students meet quickly changing dining trends and satisfy the expectations of today's customer., 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., Now, in a new and exciting eleventh edition, the pace-setting Food for Fifty is better than ever Building upon its tradition as the source for quantity standardized recipes and food production, this new edition furthers its value as a useful tool for making the types of dishes that are so beautifully represented in culinary magazines and consumer publications. 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. It is a resource for a broad variety of tested recipes. It contains approximately 70 new recipes including non-meat, pasta, bean, and vegetable entries, and contains current HACCP guidelines, updated tables, charts, and cooking information. Enhanced information for planning special meals and receptions is also available. It also features 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.
LC Classification NumberTX820.M57 2001
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Ratings and Reviews
Most relevant reviews
- Nov 09, 2021
lots of useful information
Item as describedVerified purchase: YesCondition: Pre-owned
- Mar 20, 2024
The best cookbook ever
Tells you everything you need to know about serving safe food products and how to produce themVerified purchase: YesCondition: Pre-owned
- May 23, 2018
Great recipes and tips.
The recipes are clear and the tips are great.Verified purchase: YesCondition: Pre-owned
- May 13, 2024
Good deal
Good dealVerified purchase: YesCondition: Pre-owned
- May 12, 2024
I have wanted this for a while, so I’m pleased with my purchase
I have wanted this for a while, so I’m pleased with my purchaseVerified purchase: YesCondition: Pre-owned
- Jan 03, 2022
Is perfecto
No comentsVerified purchase: YesCondition: Pre-owned
