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Food for Fifty by Mary K. Molt (2010, Hardcover)

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Explore the world of quantity cooking with "Food for Fifty - 13th Edition" by Mary K. Molt. This hardcover textbook is a must-have for those interested in the hospitality, travel and tourism industry, as well as those who love to entertain.

About this product

Product Identifiers

PublisherPrentice Hall PTR

ISBN-100136136516

ISBN-139780136136514

eBay Product ID (ePID)102956998

Product Key Features

Number of Pages880 Pages

Publication NameFood for Fifty

LanguageEnglish

SubjectMethods / Quantity, Industries / Hospitality, Travel & Tourism, Entertaining

Publication Year2010

TypeTextbook

AuthorMary K. Molt

Subject AreaCooking, Business & Economics

FormatHardcover

Dimensions

Item Height1.4 in

Item Weight69.1 Oz

Item Length11.1 in

Item Width9.1 in

Additional Product Features

Edition Number13

Intended AudienceCollege Audience

LCCN2009-047332

Dewey Edition23

Dewey Decimal641.5/7

Table Of ContentPART I: SERVING FOOD IN QUANTITY 1. Introduction to Quantity Foodservice 2. Recipe Development, Construction, and Adjustment 3. Planning Menus and Planning Special Meals and Receptions PART II: FOOD PRODUCTION TABLES 4. Food Production Tables PART III: FOODS AND FOOD PRODUCTION 5. Food Product Information and Food Service 6. Quantity Food Production Fundamentals and Evaluating Food Quality 7. Food Safety PART IV: RECIPES 8. Appetizers and Hors d'oeuvres 9. Beverages 10. Breads 11. Desserts 12. Eggs and Cheese 13. Fish and Shellfish 14. Meats 15. Poultry 16. Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu 17. Salads and Salad Dressings 18. Sandwiches 19. Sauces, Marinades, Rubs, and Seasonings 20. Soups 21. Vegetables APPENDIX A: Suggested Menu Items and Garnishes APPENDIX B: Glossary of Menu and Cooking Terms APPENDIX C: Resources with Ideas for Naming, Plating, and Garnishing Food APPENDIX D: Common Pricing Methods APPENDIX E: Basic Formulas for Calculating Yields and for Purchasing Food

SynopsisThis classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include: New! Over 100 new recipes and recipe revisions. New! Updated charts and tables . New! Expanded section on ways to make recipes more healthy. New! Updated information on menu planning for special meals, events and receptions. New! Updated information on recipe modification. For professionals in Quantity Food Production and Foodservice Management., This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include: New Over 100 new recipes and recipe revisions. New Updated charts and tables . New Expanded section on ways to make recipes more healthy. New Updated information on menu planning for special meals, events and receptions. New Updated information on recipe modification. For professionals in Quantity Food Production and Foodservice Management., This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include: New! Over 100 new recipes and recipe revisions. New! Updated charts and tables . New! Expanded section on ways to make recipes more healthy. New! Updated information on menu planning for special meals, events and receptions. New! Updated information on recipe modification. MARKET: For professionals in Quantity Food Production and Foodservice Management.

LC Classification NumberTX820.M57 2010