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Food for Fifty by Mary K. Molt

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eBay item number:187353234501

Item specifics

Condition
Good: A book that has been read but is in good condition. Very minimal damage to the cover including ...
Artist
Molt, Mary
Updated ISBN2
9780134437187
Updated ISBN1
978-0136136514
ISBN
9780130205353

About this product

Product Identifiers

Publisher
Prentice Hall PTR
ISBN-10
0130205354
ISBN-13
9780130205353
eBay Product ID (ePID)
1715937

Product Key Features

Number of Pages
766 Pages
Language
English
Publication Name
Food for Fifty
Subject
Methods / Quantity, Industries / Hospitality, Travel & Tourism, Entertaining
Publication Year
2000
Type
Textbook
Author
Mary K. Molt
Subject Area
Cooking, Business & Economics
Format
Hardcover

Dimensions

Item Height
0.6 in
Item Weight
35.3 Oz
Item Length
10.9 in
Item Width
8.3 in

Additional Product Features

Edition Number
11
Intended Audience
College Audience
LCCN
00-034022
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
641.5/7
Table Of Content
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.
Synopsis
For 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 Number
TX820.M57 2001

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5.0
7 product ratings
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  • by cannedclams45
    09 Nov, 2021

    lots of useful information

    Item as described

    Verified purchase: YesCondition: Pre-ownedSold by: betterworldbookswest

  • by qua_49341
    21 Mar, 2024

    The best cookbook ever

    Tells you everything you need to know about serving safe food products and how to produce them

    Verified purchase: YesCondition: Pre-ownedSold by: zuber

  • by emecoc_jghhz3dk
    24 May, 2018

    Great recipes and tips.

    The recipes are clear and the tips are great.

    Verified purchase: YesCondition: Pre-ownedSold by: thrift.books

  • by leobai_80
    14 May, 2024

    Good deal

    Good deal

    Verified purchase: YesCondition: Pre-ownedSold by: second.sale

  • by saa4life
    13 May, 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 purchase

    Verified purchase: YesCondition: Pre-ownedSold by: mtwyouth

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